Paloma Media Newsletter 9!

Ghosts, turkey dinner meatballs, where am I road trip drinking?

Hello Substack-ers! From the Paloma Media compound in Chinatown, where I am biding my time until a reasonable hour to get back to watching “Yellowjackets”…

We’ve just rounded Week 9, a.k.a., Ghost Week. Samantha Dunn wrote about a real ghost (really) in “Gold Country.” Peter Blauner sensed “The Return of the Thin White Duke” and wrote about it on what would have been Bowie’s 75th birthday. I remembered a spooky lingerie catalog and what it taught me about women and peril (”Sighs and Whispers”), Jack Henneman, creator of The History of the Americans podcast, read a gruesome ghost story of New Orleans, and in “Ghost of the Manhattan Project,” author and rock & pop critic for the Wall Street Journal Jim Fusilli wondered whether the spectral young woman in his Tribeca apartment had nuclear or other secrets she wanted him to expose.

Michael Scott Moore let us run an excerpt from his novel about a teenage ghost, Too Much of Nothing, and by coincidence (or was it?) Aaron Gilbreath’s latest essay is about leaving behind the ghosts of his youth (“Modest Mouse and the End of the 1990s”).

Balls! columnist Scott Ross argued the Novak Djokovic saga in Australia might have been settled by making him literally pay-to-play, and we dropped another episode of Ask a Jew, and speaking of, co-host Yael Bar Tur had her first Newsweek column, “Why is the Media Erasing the Victims of Violent Crime?” It was as she and I were readying jump on the Paloma Media YouTube that we learned the killer of 19-year-old Kristal Bayron-Nieves had been caught.

I haven’t been cooking very much for you guys but I did last week come up with a recipe that is super-good and super-easy. I will film myself making it but until then, here is how to make Turkey Dinner Meatballs, which taste like what I named them!

Toss into a large mixing bowl 1 lb. ground turkey, dark meat preferred, half an onion, chopped fine, and an egg you’ve beaten with about a 1/4 cup heavy cream. Tear into small pieces three or four slices of soft white bread (I used packaged potato bread), toss that on the turkey mixture and mix gently. Season with salt, black pepper, dried thyme and some poultry season. Form into egg-yolk-size meatballs, and either fry in a little hot oil, or stick in the oven on an oiled pan and bake about 20 minutes. Fried is better, as usual.

I hope you and yours are staying warm. I am busting a move to do so, road-tripping south and then flying west. Let me know where I am eating and drinking in Pittsburgh, Louisville, Memphis, Houston, Portland, SF, and LA.

With all the love xx Nancy