A beautiful meal and a glass of wine with my favorite people and lots of laughter ringing around the table.

Having the opportunity to contribute and serve.

Family, friends, laughter, and music so loud you feel it inside.

“Perfect happiness!”—waking in the morning to a clear & benevolent-seeming sky, a view from a window of a beautiful (if overgrown) garden, a cat purring. The excitement of rewriting the previous day’s work, & continuing on from that point energized & hopeful. For a writer, “happiness” isn’t likely to ever be “perfect”—but it is likely to be bound up with the work-in-progress. First drafts tend to be frustrating, exhausting—subsequent drafts sometimes move swiftly, even miraculously. For most adults, “Perfect is the enemy of good”—we learn to appreciate whatever measure of happiness we have, however modest.

The inclination to pretend I read a friend’s book when maybe I didn’t completely finish.

And what happens for me is that I make a pot of beans on Sunday. And I also make some greens with chard, whatever I have available. And when I come to cook a meal or even to make myself breakfast, I may warm up some of those beans. I put a little tortilla right on the fire. I fill it up with the beans, maybe a little hot pepper, and I eat it. And that takes me exactly two minutes, three minutes, maybe. But it’s knowing how to cook. Those basic things have been taken away from us.

There’s no such thing as cheap food. It can be affordable, but it can never be cheap. I think that’s something we’ve been indoctrinated by fast food culture to believe, that it can be cheap – that it can be fast, cheap, and easy. But every culture since the beginning of time has thought of food as something precious, and that’s the way I think about it. I want to give my money to the people who take care of the land, and who grow that food.

My discomfort with being alone.

A lack of generosity. It can take so many forms—it doesn’t just have to do with money—so I’m always shocked when people can’t muster any at all.

I decided that my attention would be in the dining room. I haven’t cooked in 28 years at Chez Panisse. ... I didn’t intend to be out of the kitchen. ... Now I’m in a different world and I contribute to the collaboration of the kitchen and I’m always working with a group of colleagues who inspire me, but I really miss being actually in the solving of the performance, that effort to really come up with dishes that are delicious and right.