Sheila Levrant de Bretteville

New Haven, Connecticut

  In the fall of 1966 I remember Sid at dinner in our two room flat on York and Chapel Streets. (During the summer while Peter and I were working in San Francisco, Yale Press had moved us out of our apartment in what is now then China Trading Post). We were all sitting on the floor and on low benches Peter had made in the front room and had been talking all through dinner about the Bureau of Indian affairs because one of our guests was going out west to work there. As we talked people got up and walked down the narrow hallway to the bathroom. I remember Sid remarking that if we were elsewhere in the world, walking down a path between two farms and having a 'call of nature' farmers would be requesting that we please relieve ourselves on their farmland. As our dear Sid did contribute this anthropological and grounding comment, not finding it too scatalogical for that dinner conversation I imagine it to be appropriate contribution to this cookbook of memories.

  And here is a recipe for busy people who like foods that taste good, whether or not they are good for you:

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Gingered Coconut Sorbet


4 cups of Coconut Milk
3/4 cup of sugar
1 tablespoon Vanilla
1 tablespoon grated Ginger


Mix the coconut milk, sugar, vanilla and ginger
Chill mixture in a covered container in the refrigerator for an hour.
Strain the liquid ( or leave some piece of ginger in it you prefer).
Freeze in an ice cream maker. Serve the same day.