Katherine Taylor
Katherine Taylor, author of Rules for Saying Goodbye, has won a Pushcart Prize and the McGinnis Ritchie Award in Fiction. Her work has appeared in The New York Times, Elle, Town & Country, Details, Allure, and literary journals such as Ploughshares, The Southwest review, and ZYZZYVA. Much like her fictional alter ego, she has burned bridges in London, Rome, and Brussels, but now lives in Los Angeles, where she is working on her second novel.
- Read the Complete Interview with Katherine
- Make Katherine’s ultimate “Limey Gin & Tonics”
- Read an Excerpt from Rules for Saying Goodbye
- Visit Katherine’s official “Not a Blog”
The Complete Interview:
In and Out of the Kitchen with Katherine Taylor
What is your earliest memory of being in the kitchen?
Oh, I remember watching my mother take a Stouffer’s spinach souffle out of the oven — they were my favorite, and I thought my mother was the most brilliant mother in the world to be able to produce something so wonderful. My mother did eventually become a magnificent cook. Hi, Mom!
What has been your biggest cooking disaster?
Wormy fish.
I had invited about a dozen people over for fish chowder. They were all in the living room laughing and chatting and hungry and I was in the kitchen, cooking at the last minute as usual. I unwrapped the cod I’d bought from Citarella that afternoon. I sliced into it and out crawled dozens and dozens of tiny pink worms. The worms were everywhere: on the knife, on my hands, squirming out on to the counter. Five pounds of wormy cod. So the fish chowder turned into more of a creamy vegetable-and-shellfish stew, and I served lots and lots of wine hoping people would be too drunk to notice I wasn’t feeding them much.
It’s important to note I got that cod at Citarella, because when I took it back the next day to show the fishmongers, they were extremely unsympathetic and told me I should have just served it anyway. Served worms! To my dinner guests!
Favorite dessert — and best place to eat it?
Homemade pistachio ice cream (email me for the best recipe in the world) around a table on a terrace with people who make you laugh (the laughing part is more important than the ice cream part), and afterwards glasses of Armenian brandy.
If you could have drinks with one person, dead or alive, who would it be?
Oscar Wilde, of course. Or George Eliot. I’m obsessed with Middlemarch right now.
Gin & Tonics: why is it that (fortunately) these are such a cure-all?
Medically, gin is sort-of a panacea, originally sold in pharmacies and particularly effective at treating stomach ailments. Gin & Tonics are so lively and fizzy and tart and sweet, and they remind us of summer, and they will protect you from malaria! What can go wrong in a world with gin and tonics?
If for some ungodly reason you ran out of gin, what emergency cocktail would you mix up?
I would never run out of gin.
If something happened — if there were a burglar, for example, and he stole my gin and my back-up gin, and I needed to have a drink immediately to alleviate the anxiety of having been burgled — I would mix up a fizz. You can make a fizz with anything: vodka, tequila, whiskey. Take the juice from half a lemon and a bit of sugar and and egg white and a couple jiggers of whatever booze you prefer. In a shaker with a couple ice cubes, shake and shake and shake for a full minute, so the egg white is frothy and light. Do not be lazy! Shake vigorously! Pour into a very tall, skinny glass. Top with soda. Voila. All worries are over.
Potato Peel Pie
Will Thisbee’s Potato Peel Pie is a fictional concoction, yet it is true to the spirit of Guernsey cookery during the Occupation, by which I mean that it’s pretty dismal. Shortly before The Guernsey Literary and Potato Peel Pie Society was published, I decided that authorial duty obliged me to make and consume a potato peel pie, using only the ingredients available during the Occupation. So I made one, and I ate it, too. I want a lot of credit for that second part, because it tasted like paste. However, in the service of gluttons for punishment (or punishment for gluttons) who would like to try it themselves, I offer a recipe for a very small pie:
1 potato
1 beet
1 Tablespoon milk (this is probably too deluxe for a genuine Occupation pie, but if you aim to eat the thing, you’ll want the milk in order to reduce lump-size.)
Peel the potato and put the peelings in a pie pan. Don’t cook the peels, because you’re in the middle of an Occupation and you don’t have any fuel. Boil the potato and the beet together in the salty water, but not for very long, due to the fuel problem. Just until you cans tick a fork in the potato. Take them out and mash them up with the milk. Pour the glop in the pie pan. Bake at 375 for as short a time as is consonant with digestion (fuel again), say, fifteen minutes.
The finished product will look quite attractive and pink. If you cross your eyes, you can almost imagine raspberries. Don’t be fooled. It looks a lot better than it is. However, if you forgot about historical accuracy and added a bunch of butter and milk and maybe some nice sour cream, it could be quite tasty.
Cooking for Mary Ann
I have very few food-memories about my aunt Mary Ann, because she was not even a bad cook, but a non-cook. I don’t think I ever ate a single meal that she made. I once served her a meal, though. I was nine. My cousin Cary and I had learned how to make something called Happy Monkey Burgers in a cooking class. We locked ourselves in the kitchen, chopping and mixing and tossing, and then voila! We paraded to the table with our platter: Happy Monkey Burgers all around! Eat your hearts out! Mary Ann took a bite. Then she asked, “Did you girls cook this meat?” Cary and I looked furtive. We had cut a few corners on the actual cooking, because, well, cooking is boring. Mary Ann threw her napkin in the air and hugged Cary. “The apple doesn’t fall far from the tree!” she cried. And then we went straight on to dessert.
On being a “food outcast” (her words, not mine!)
In almost any place in the United States, I would be considered a violent food-snob, but I live in Berkeley, California, where I am considered a food troglodyte. I eat only fresh vegetables, I know what arugula is, I cook for my children—but in Berkeley, that hardly gets you to the threshold of the temple of food. My problem is that I can’t retain food information. I’ve had Omega-3 explained to me a hundred times and I still can’t summon the word that comes after it—is it acids? I know that there are nine fruits and vegetables that you simply cannot buy unless they’re organic, but I can’t remember what they are. I know blueberries aren’t one of them, which is a great relief to me. Quenelles—what are they? Do I like them? Basil ice cream—why? Am I supposed to get more excited about black truffle oil or white truffle oil?
Obviously, I’m not paying attention. And obviously, I’m not paying attention because I don’t care very much about food. What I do care about is meals. I care about sitting down at my table and eating something tasty with people I like, and I laboriously shop and cook in order to make that happen four or five nights a week. I bake scones so that my kids and I can eat them while reading the horoscopes in the newspaper at breakfast time. I drive long distances to get the ridiculous things my children like to have for lunch. The point, for me, is eating well and happily, not eating particularly. So—maybe I’ll die from lack of Omega-3s (whatever they are), but I’ll die contented.
Recipe:
Katherine’s Limey Gin & Tonics
(Or, What to Eat for a Broken Heart)
Ingredients
-Tanqueray Ten Gin (it is sort-of important to use Tanqueray Ten, though regular Tanqueray will do. Hendricks will NOT do for this recipe, though I have another very good recipe for Hendricks, which is good with cucumbers.)
-5 limes
-Tonic (I get it in the little glass bottles, it seems to taste better.)
Preparation
Roll the limes on the counter with the butt of your palm. This releases the oil in the zest/rind/skin and relaxes the juice inside.
Cut limes into 1/4-inch rounds. Reserve a few rounds for garnish.
Muddle the limes in the pitcher with a bit of gin. (I use a wooden muddler for this, but a wooden spoon will do.)
Pour in a cup of gin and muddle some more.
Pour in another cup of gin and muddle some more (or, at this point, just stir). Add up to 3 cups of gin, or really however much you feel like.
Let the gin & lime mixture sit for 10-ish minutes.
Gently tip 2 cups (or 2 small bottles) tonic into the pitcher. 3 small bottles if you have a very big pitcher and you used a lot of gin. I wouldn’t use more than 3 little bottles (or 3 cups) of tonic, because then the tonic flavor overtakes the limey gin flavor. You must remember that the tonic is just a vehicle for the limes and gin. Stir very, very quietly. You don’t want the tonic to lose its fizz.
Pour over ice. Garnish with a fresh round of lime and a sprig of mint if you have it around. Drink at least 3. (For a broken heart, repeat every afternoon at 5pm for three months, or until the pain in your chest subsides.)
(top)
Excerpt:
Chapter 1 of Rules for Saying Goodbye

Preparing for Power
I knew how to listen in on the telephone extension without anyone hearing a click. Until I left home, my mother never, ever had a private conversation. Eavesdropping was my hobby. I enjoyed it more than kicking a soccer ball against the side of the garage to see how much stucco I could knock off and more than stripping bark from the oaks in our front yard with the claw of a hammer.
If I put just my thumb over the receiver, I could breathe as loud as I wanted, even during the winter with a sinus infection, and no one could hear.
“That is not the point. You are not getting the point.”
“You should have never asked him. You should have just taken the car.”
“Last time I did that, I wrecked it. Do you remember?”
“Did you?”
“I dented the wheel well against the median.”
“It’s your car, too.”
“Listen, I am coming to the point.”
“The point is you love him.”
“Yes,” Mother said. “Yes, I adore him.”
Other people’s conversations were more reassuring than unraveling hand-knitted sweaters and more interesting than the stack of old correspondence in my father’s closet. Sitting in the dark of the phone closet off the entryway, with the receiver to my ear, when I was nine, ten, eleven, twelve, I learned the details of mutual funds and mortgage payments, how friendships disintegrate, and the common complaints of a marriage. I knew before anyone had mentioned the topic that my mother planned for me to go to boarding school.
“She can’t go to school here in Fresno,” she told Auntie Petra.
Auntie Petra was two hundred pounds overweight and taught second grade in Compton. The corners of her Venice Beach apartment were piled high with Reader’s Digest and Life. She talked with food in her mouth. “What’s wrong with school there?”
“Don’t get me started on what’s wrong. You don’t have enough time for what’s wrong.”
“Give me one reason she can’t go to school there.”
“Because,” my mother whispered, as if I might be outside her door and not downstairs listening from the phone closet, “this horrible little town is full of horrible little people.”
That summer I was eleven my mother had a terminal argument with her best friend from college. Afterwards, she loathed our little town more than ever, so she and I drove to San Francisco for a weekend to buy autumn overcoats and to eat lunch and dinner in the high-ceilinged hotel restaurants that made my mother happy.
“Why did you argue with Alice?” I asked her. I had picked up that conversation in the middle, and I couldn’t determine exactly what had caused the row.
“I’ll tell you when you’re older,” she said.
“How much older?”
“Fifteen.”
“Fifteen is too long to wait. I want to know now.”
“I’m not telling you now.”
“But I’ll forget to ask when I’m fifteen.”
“You never forget anything,” she said.
We drove past the still windmills in the foothills before Berkeley. “Look at those,” my mother said. “What a scam. Have we ever seen them moving?”
Our first day in San Francisco, the rain started. Mother and I parked the car at the hotel and walked together through the wet summer afternoon, under the department store awnings around Union Square. She was very slender then, and men turned their heads to stare at her. I was tall for eleven, so when my mother and I walked together, I imagined people might think we were sisters or intimate friends, leaning into each other and speaking close.
“Tell me about your argument,” I whispered to her as we dodged animal rights activists outside Gump’s.
“Fifteen is not so long to wait,” she said. “It will give us something to talk about later.”
“I hate later.”
When the rain turned to a downpour, we shrieked as we ran from awning to awning. My new ballet slippers, which I insisted upon wearing at all times, were ruined. The city became a vibrant gray. We shook the rain off the ends of our fingertips. Our summer-weight overcoats were soaked straight through. We stopped, eventually, in a department store café, wet and cold and thinking the whole thing was a lot of fun, and I drank my first cappuccino.
“Listen,” Mother said, taking off her coat, “what would you think about going away?”
“Away where?” I knew exactly away where.
“To school. In Massachusetts, if you’d like. Or Switzerland, if that’s not too far away.”
“When?”
“Whenever you like. Next year.”
When I was eleven, I had a very hard time telling dreams from reality. I didn’t understand why other people couldn’t remember conversations I knew we had had the day before, or why one day my backyard was a landing strip for warplanes and the next day was just fig trees. I once broke my wrist jumping off the fireplace mantel. Sometimes I could fly and sometimes I couldn’t. I had long daydreams about what came after the farms and the boredom of central California, and more than once I had packed a suitcase to seek my fortune, like the three little pigs who left home in the children’s book. “I want to very much,” I said.
“Really?” She seemed surprised and relieved.
“I want to very much.”
“I want you to,” she whispered in excitement. “I want you to go,” she said. “You have more to offer than Fresno is prepared to accept.”
“I am almost twelve,” I whispered right back at her.
“Yes,” she said. “I think you’re ready. But your father won’t like that at all.” She smiled.
We left the café. The rain stopped and we walked along. She held my hand in her pocket. Her dark hair was curly from the damp. Men turned to get a good look at her.
In the fall, I applied to only one boarding school. “If you don’t get into the best one, you don’t want to go, do you?” If I did not get into the best one, my mother did not want me to go. Nothing but the absolute top was satisfactory for Mother.
At that time, The Claver School had one faculty member for every three and a quarter students. My mother had read various books on prep schools, books with titles like Preparing for Power and Casualties of Privilege, and had discerned that Claver was the best in the nation. The brochure for the school showed silky-haired girls in mahogany-paneled classrooms and relaxed young men in blue jackets coming out of the Gothic Revival chapel. There were photographs of students reading books beneath trees in the spring, and attractive, focused people on cross-country skis. There were exotic court sports to learn, like squash and fives. There was crew to row on the river through the forest and Oscar Wilde to be performed in the intimate auditorium of the school hall. The brochure included Claver’s list of notable alumni, featuring two presidents and dozens of other important historical and political figures.
“What if I want to be a rock star?” I asked my mother.
“You can do anything you want to do,” she assured me. “Just get out of this town first.”
Over the next few months, my father ignored the process of applying and test-taking and the rounds of local and on-site interviews. It never crossed his mind that I might, in fact, get in. We had letters written by the soccer coach and the art teacher and, when my standardized test scores turned out very low, by the psychiatrist in Berkeley who had administered my IQ test. My mother sent off a box of newspaper clippings proclaiming my achievements in sports and the civic light opera, paintings I had done of my brothers eating breakfast, copies of my plays the local children’s theater had performed. I didn’t think much about what might happen if I was accepted. After my bad test scores, I stopped imagining what boarding school might be like. There was no fraught period of waiting for a response, as there was really no point in waiting for anything.
I spent afternoons silently listening in on telephone calls or throwing a tennis ball on the roof to see if I could displace any of the red Mexican tiles.
My brothers sensed something was going on. Richard, who normally threw tantrums but tended not to be downright destructive, smashed all my dollhouse furniture the weekend that our mother took me to Boston for interviews. My cheerful six-year-old brother, Ethan, started crying incessantly, and the weekend I took my SSATs he drank an entire bottle of Dimetapp.
“Why did you drink the Dimetapp?” my father asked gently, once Ethan had recovered from the stomach pump. From a very young age, my brothers and I knew all the brand names of every over-the-counter and prescription drug.
“It’s good for sleeping,” he said.
“Can’t you sleep, Ethan?”
“I’m worried.”
“Worried about what?”
“Kath is curious.”
“You’re right,” my father said. “Kath is curious.”
“Kath is going away.”
In the spring, when I was accepted to Claver, everyone was surprised, and my father could not have been less pleased. “You’re too young to go away,” he said, and, “It’s too far.” Or, “The schools in California are equally as good.” Or else, “You’ll be homesick and miserable and you won’t understand those people.” His reasons varied each time he told me I couldn’t go.
“It’s his money,” my mother would say in a calm and furious tone. “But you’re mean,” she told him. “Can’t you see we got our hopes up?”
“No one had their hopes up,” he said.
“I had my hopes up,” Mother said.
“Then I’ll send you to school in Boston,” he told her.
“Send yourself to school!” she shouted.
“Look,” I said, “if you don’t want me to go because you don’t think it’s best for me, that I understand. But if you don’t want me to go because you don’t think it’s best for you, that’s not quite fair, is it.”
My father raised his eyebrows. “You know what?” he said. “You’re skating on thin ice.” My father loved to say You’re skating on thin ice. He also loved to say There are two chances of that: slim and none.
In the autumn, when I was twelve, my mother took me back to Massachusetts for school. She told me repeatedly on the plane to remember to stand up straight. At the hotel in Boston there was a fire. When it became clear this was not just a drill but an actual fire, I crouched in the hallway with the rest of the guests, waiting for the signal to descend the stairs, certain we were all dead. I shouted fiercely at my mother, “I knew it! I knew I would never make it out of Fresno!” She cupped her hand over my mouth, deliberately and with force. I could not tell if she was embarrassed because I had been shouting at her in front of other guests, or because I had revealed where we were from.
The fire was contained on the fourteenth floor and all the guests in their hotel robes and dress shoes made their way back to their rooms, weary but excited and chatty. I was a little ashamed of the way I had shouted in the hallway, but overall relieved that I might, in fact, make it out of Fresno.
School was a shock to my mother but everything I had anticipated from Catcher in the Rye and A Separate Peace: the dorm stark and quite a lot like a hospital, with beds in identical cubicles all in a row. There was no room to hang all the MoMA posters my mother and I had bought in San Francisco. There was barely enough room in the plywood closet for the new clothes we had bought at South Coast Plaza and the many, many winter coats my mother was certain I would need back East. Claver was an old boys’ school which had just in the past twenty years begun admitting girls. There was no official soccer field for the girls. We played on a makeshift pitch between the dining hall and the schoolhouse, while the boys played separately, on their own acreage, with their own scoreboard and gardener. There were Latin teachers who still believed girls were a scourge. Girls could get out of dissecting a pig, but boys were obliged: they had been doing it since 1886.
The day she moved me in, my mother showed no signs of hesitation or regret. She behaved as if sending her small-town California daughter to a very old New England prep school was the expected thing to do, as if, like the other families in the dorm that day, four generations of us had done this before we had. Of course, it seemed very normal to me. I was still jumping off couches, expecting to fly.
At the final school lunch, when the headmaster rose from his seat and said, “Parents, say goodbye to your children,” my mother turned to me and said, “If you want to come home, just call me. Just come home.”
“I don’t want to come home.”
The rest of the parents were leaving the dining hall. Every portrait of every headmaster for over a hundred years hung on the wall, admonishing the parents to go. Mommy hugged me goodbye for a long time. “I don’t ever want you to feel trapped somewhere.”
“I won’t feel trapped.”
She opened her purse and handed me an envelope filled with ten one-hundred-dollar bills. “That’s for a taxi to Boston and a ticket home,” she said.
I liked the weight of the money in that envelope. I was twelve, after all. I had never felt so much money all at once. I wanted her to leave.
She gave me a critical and tender look that told me I was probably slouching. “That money is just for an emergency,” she said. She kissed me on the forehead. “Darling, don’t forget to put your napkin on your lap.” She turned and descended the dining hall staircase with the rest of the parents. Her red circle skirt billowed behind her. She did not look back to wave.
Excerpted from Rules for Saying Goodbye by Katherine Taylor. Copyright © 2007 by Katherine Taylor. Published in May 2007 by Farrar, Straus and Giroux, LLC. All rights reserved.

In and Out of the Kitchen with Katherine Taylor
(Or, What to Eat for a Broken Heart)
-5 limes
-Tonic (I get it in the little glass bottles, it seems to taste better.)

