Summer Letters 7: Happy Birthday to Me

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Dear Jeremie,

Happy Birthday to me! And to Markus. We have been celebrating eating cake, all the pasta, and good cheeses. My diet, yes I am going on a diet, starts next week.

I am terrified about getting older. Sometimes I feel like I’m a kid playing grownup and that I’m actually still a kid. Does anyone know how being an adult works?

Do you ever feel like you're trying so hard but it just feels like your life is passing you by and you’re just standing in the same place. I feel desperate to move forward after this year plus of the world stopping. But am at the same time terrified of taking a step in the wrong direction.

PS.

Construction

Hi Sarai,

Greetings from Lipari, which is a small island near the island of sicily.

Yes…we are cooking pasta a lot…

And sit on the terrace outside…

I really waited long for this holiday…and finally we are here…

What a year…i mean…years almost…its not just one…

Not only the world has changed…also my whole work life…

Suddenly we are filming stuff instead of doing life shows…

or make podcasts…a radio-play…two films…a website…so much new stuff to do and learn…who knew, we could do all that…

I think the uncertainty in planning stuff was or is the hardest part of the pandemic…never knowing if a thing will happen or not and how…in which format…live or on tape…with audiences…without audiences…will the finances work out…

No wonder I (and everyone around me) needed a vacation…

All the planning there is to do at moment is:

which pasta to cook,

which ice cream to buy (all of it duhhhhh), which beach to go to…

The ice cream here…is beyond…since a few years I have a serious addiction to pistacchio ice cream…seriously…

And here in sicily they sometimes have three or four different versions of pistacchio ice cream…heaven.

The ice cream is super dense here and with no ice crystals in it,

it is just perfectly creamy…

I have no idea how they do it…i guess it is a mixture of the kind of cream they use (100000% fat) and the temperature they freeze this stuff? Lipari is also famous for its capers…I will bring some to berlin---

What else is there food wise…we didnt find good tomatoes yet…

super strange…usually the ugly ones are super good here…

the italians are sending the beautiful but tasteless tomatoes to germany…and keep the good ones for themselves…bless their heart…but since two years the tomatoes here lack the wow-factor---

hauke cooked a pasta a few days ago, yelling and screaming at the pasta pot, which had a sieve inside for the spagetthi, which got super hot, cooked over…it seemed to be a whole opera production going on in the kitchen …but nevertheless…although it was seasoned with alot of shrill screaming and yelling the sauce was just okay…

we called it pasta dramatica…and blamed it on the tomatoes

problems!

What are you cooking tonight?

Johannes