She named herself Amy.
She was between 9th and 10th grade when “Rehab” came out. First “Rehab” and then “You Know I’m No Good” and by then, KellyAnn Montrose was sunk. There was something about that voice. It spoke to her in the dark. For a long time, it was the only voice she heard.
She crawled under her heaviest blanket and listened to the album until it ended. Then, her favorite songs in order. Then, again. Then, it was time for dinner but still she stayed, until the last possible second. She sat in the dark and traced Amy’s voice over the walls. The only time she really emerged that year was when the newspaper said Amy was coming to town. She went and she stood in the dark and she swayed but she liked her room better. She made her mother call her Amy.
Four years later, Kelly was standing in line at the supermarket when she heard. It was late and her roommate was in the frozen foods section, getting waffles. Kelly stood and stared at the screen that was suspended over the gum as the news played out in a line at the bottom. A woman was making a salad. She smiled over a jar of mustard.
Kelly stood and watched, aware that she was still in the dark, still in the dark.
It’s hard not to feel a little melancholy when it’s been raining endlessly and the gray skies coincide with you giving up bread for a few days. And then you write a post about delicious, mustardy, puffy breadsticks. If she were a clairvoyant and malicious person, which she is distinctly neither, I would suspect Nicole is punishing me for leaving Chicago. J’CUSE!
From Dorie Greenspan’s Around My French Table
2 sheets of frozen puff pastry (thawed)
All purpose flour (for rolling out pastry)
½ Cup of Dijon Mustard
1 large egg
Coarsely ground pepper
Preheat oven to 400°F. Place racks to cut oven into even thirds. Place parchment paper over baking sheets.
It’s important to keep the pastry cold until you roll it out. So take the first sheet out and leave the second in the fridge until you need it. Roll out the first on a lightly floured surface. The dough should roughly measure out to 12 x 16. The short end should face you.
Find the middle and score it lightly. On the lower half, spread a 1/4 cup of mustard stopping at 1/8 of an inch from the side and bottom edges. Fold the blank half of the dough over the mustard half. Cut into strips with a knife or a pizza cutter.
Transfer to baking sheet, keeping about 2 inches apart.
Place in fridge to keep cool (or wrap and freeze- they’ll hold up to 2 months) while you repeat with the second sheet.
When ready to bake, beat egg and brush over sticks. Sprinkle with salt and pepper (that’s a tip from lovely Susan at Savoring).
Bake for 8 minutes and then rotate sheets and bake for another 7-8 minutes more. Let cool before serving.