Seasonal state of mind

A SPELL OF SPRING

Where I am, it's that rare week of the year when the weather is the perfect, prototypical ideal of spring. Our windows are open to let in the breeze and birdsong and the voices of our neighbors making the most of the weather.

It seems appropriate that spring would be the time to change up my process. I've always been someone who seeks novelty in the ways I create, and spending the past several years making a book that requires one consistent style went against my natural inclination to try out different approaches.

I've also been meaning to make a book cover portfolio. Coincidentally, the agency that represents me was putting together a lookbook with the theme of "spring awakening." This seemed like too many coincidences to ignore, so took the opportunity to make a mock book cover for a nonexistent book.

For this piece, I was heavily inspired by James Firnhaber's approach to book covers, which he was kind enough to share on Instagram. I don't take enough advantage of the fact that gradient maps exist and that I can paint in grayscale first without having to worry about color.

A Different Kind of Easter Basket

Remember the kids from Seven Stories book club who sent me the most adorable envelope of fan mail? I had to thank then for making my debut year so special, so I sent them a box of goodies, including a herd of mini cavioliths. I'm happy to report that they all made it safely to their new homes, and that I received absolutely delightful photos of the club members balancing the cavioliths on their heads.

A SNIPPET OF SUMMER

I've got a few irons in the fire at the moment. Most of them involve planning months ahead, which sometimes means putting myself in a distinctly out-of-season frame of mind. Here's a preview of s a summery piece I made last week, to be revealed soon.

Here's a clue: I hope you all are working on putting together a summer reading list!

A FALL FAVORITE

Bourbon Pumpkin Tart with Dark Chocolate Crust

Some may say pumpkin season is only in fall. Some may say there's a squash in place of where my heart should be.

I frequently get asked by my real-life friends for my recipes, which I share with this caveat: I bake like an Asian grandma. I play it fast and loose in the kitchen. Measurements are mere suggestions (unless it's a leavening agent; mess with those at your own peril). Sugar can be halved (or thirded) in any recipe. I put more liquor than strictly called for. Sometimes I add liquor even though the recipe doesn't call for any. If a recipe asks for a specific kind of vessel I do not have I will put it in whatever vessel is available in my kitchen instead of buying the thing. So while whatever recipe I share has usually been adjusted to my tastes, do I follow it exactly? No. :)

This tart's a perennial favorite of mine. I adapted this recipe from two different sources, one of which has disappeared into the annals of internet history. It originally involved a walnut-ginger streusel topping, which was good but in my opinion unnecessary, and it covered up the beautiful orange color of the tart. Canned pumpkin is perfectly acceptable, but if you roast and purée your own kabocha, having known the true shape of the world, you will never be able to return to Plato's allegorical cave.

Bourbon Pumpkin Tart with Dark Chocolate Crust

Yields one 11-inch tart.
Servings: 8-10
This tart tastes best if it’s baked a day before you serve it.

Ingredients

For the tart crust:
1 cup all-purpose flour
½ cup dark cocoa powder
¼ + ⅛ cup granulated sugar
1 teaspoon kosher salt
½ cup (1 stick) unsalted butter, melted and browned

For the pumpkin filling:
1 15-oz. can pumpkin
3 large eggs
¼ cup + ⅛ cup packed dark brown sugar
2 Tbs. unbleached all-purpose flour
1 tsp. ground ginger
1 tsp. ground cinnamon
¼ tsp. ground cloves
¼ tsp. table salt
½ cup heavy cream
¼ cup bourbon

Preparation
Make the tart crust:
Preheat oven to 425°F. Butter a 9-inch round tart pan and set aside.
Brown butter by cooking it on the stove on medium until it smells nutty and turns golden-brown.
In a large mixing bowl, whisk together the flour, cocoa powder, sugar and salt. Make a well in the center and add the melted butter. Stir into a crumbly dough.
Press dough into the bottom and up the sides of the tart pan. Place tart pan on a baking sheet and bake crust for 10 minutes. The crust will bubble just a bit as it bakes. Remove and let cool for 10 minutes while you make the filling.
Make the pumpkin filling:
In a large bowl, whisk in the eggs into the pumpkin, one at a time, until thoroughly incorporated. Add sugar, flour, ginger, cinnamon, cloves, and salt. Whisk until incorporated. Whisk in the heavy cream and bourbon.
Assemble the tart:
Position a rack in the center of the oven and heat the oven to 350°F.
Pour the pumpkin mixture into the tart crust.
Bake until the topping is evenly cooked and no longer looks wet in the center, 50 to 65 minutes. Let the tart cool on a rack for at least 2 hours before serving (or wrap it in plastic and refrigerate overnight; before serving, let it sit at room temperature for 1 to 2 hours). Serve warm, at room temperature, or slightly chilled, with lightly sweetened whipped cream, if you like.

CREATURE FEATURE

EVENT-UALLY

May 29, 7pm: "From Query to Bookshelf" panel at Loyalty Bookstores (Washington, DC) with fellow AANHPI authors Celeste Dador, Patricia Tamunihardja, and Sylvia Liu

June 26-29: American Library Association Annual Conference (Chicago, IL)

You can now get a copy of Lu and Ren's Guide to Geozoology wherever books are sold! I recommend getting it from Bookshop.org or directly from your local independent bookstore. If you enjoyed it, tell a friend and/or leave a review!

RESOURCES FOR OUR TIMES

It’s a highly uncertain time right now, not least for our unhoused and our migrant neighbors. I urge everyone to inform themselves of their rights and their neighbors’ rights, and to be aware of what to do if you see someone being detained. Stay safe, and keep each other safe.

Migrant Solidarity Mutual Aid (DC-MD-VA area) - look into mutual aid groups in your own communities
SALUTE zines (covers many major metropolitan areas in the US)
ACLU’s Know Your Rights
5 Calls
Gaza Soup Kitchen
Your local food bank

If you'd like to receive this newsletter in your inbox, subscribe below! If you’re inclined to throw a few dollars my way and you want exclusive/early access to what I'm working on, you can support me on Patreon. This newsletter, wherever it’s hosted, will remain free.