By Saturday David brought James to lunch. James Chen, thirty-one, Brooklyn graphic designer, Chinese-American, parents in Queens, an only child, glasses, a quiet voice that became more confident over the course of the meal. He shook Eduardo's hand. Eduardo said, "James, welcome." Eduardo, who is not effusive, was effusive. He pulled out James's chair. He poured James's wine. He called him by his first name a lot, which is Eduardo's tell that he is making an effort.
I made lunch deliberately small and unfussy: a roast chicken with potatoes, a green salad, a baguette, butter, cheese. No pernil. No demonstration. I did not want James to feel he was on a stage. I wanted him to feel he was at a table. He noticed. He said at one point, "Mrs. Delgado-Ortiz, this is a beautiful meal." I said, "James, please call me Carmen. And it is just lunch." He said, "Carmen, my mother makes meals like this when she wants you to think she did not work hard. I know what this is." I laughed. I said, "James, you are correct. I worked hard. The bread is from a bakery, but everything else." He said, "Yes. Thank you." Eduardo nodded approvingly behind James's shoulder. James was passing the test he did not know he was taking.
We talked. About New York. About design. About his parents (mother a doctor, father an architect, both born in Taiwan, immigrated 1985). About his one uncle in Brooklyn who had introduced him to the food at Bushwick restaurants where David worked. About how he and David had met (introduced by mutual friends in 2022, dated briefly, broken up in 2023, reconnected in early 2025). About his apartment in Carroll Gardens. About his work designing book covers.
I asked him, eventually, what his intentions were. David groaned. James said, "Carmen, my intentions are to be in your son's life seriously. We are not engaged. We are dating. We are going slowly because we did not go slowly the first time and that is part of why it ended. This time we are going slowly." I said, "James, that is a good answer." Eduardo said, "James, that is the right answer." James relaxed.
After lunch David and I cleared. David said, "Ma, what do you think?" I said, "Mijo, I think he is good. I think you should not lose him this time." David said, "Ma, I am trying not to." I said, "Mijo, try harder." David smiled. James helped clear the table without being asked, which Eduardo noticed, which mattered.
Sunday dinner: family without James. The family did not know yet. I will tell them when David tells them. That will be later. Wepa.
When I say I put out a baguette, butter, and cheese, I mean I put out a baguette, butter, and cheese—but I also mean I thought about every single thing on that table. The crostini I have made before for guests I want to feel welcomed without feeling impressed-upon: a little sweet, a little sharp, something to do with your hands while the conversation finds its footing. James picked one up right away, without waiting, which told me something. These Cranberry-Fig Goat Cheese Crostini are what I mean when I say I wanted him to feel he was at a table, not on a stage—small bites, honest flavors, nothing that demands you notice it working.
Cranberry-Fig Goat Cheese Crostini
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes | Servings: 10 (about 20 crostini)
Ingredients
- 1 French baguette, sliced on the diagonal into 1/2-inch rounds (about 20 slices)
- 3 tablespoons olive oil
- 8 oz soft goat cheese, at room temperature
- 1/3 cup fig preserves or fig jam
- 1/4 cup dried cranberries, roughly chopped
- 2 tablespoons honey, plus more for drizzling
- 1/4 cup walnuts or pecans, roughly chopped and lightly toasted
- 1 teaspoon fresh thyme leaves (or 1/4 teaspoon dried)
- Flaky sea salt, for finishing
- Fresh rosemary sprigs, for garnish (optional)
Instructions
- Heat the oven. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Toast the baguette. Arrange the baguette slices in a single layer on the prepared baking sheet. Brush the tops lightly with olive oil. Bake for 8–10 minutes, until golden and crisp at the edges but still slightly tender in the center. Remove and let cool for 5 minutes.
- Make the cranberry-fig topping. In a small bowl, stir together the fig preserves, chopped dried cranberries, honey, and thyme leaves until combined. Taste and adjust the honey if you want it a little sweeter.
- Spread the goat cheese. Using a small offset spatula or the back of a spoon, spread a generous layer of softened goat cheese onto each toasted crostini round.
- Top and finish. Spoon a small amount of the cranberry-fig mixture over the goat cheese on each crostini. Scatter the toasted walnuts over the top. Drizzle lightly with additional honey and finish with a pinch of flaky sea salt.
- Serve. Arrange on a platter and serve at room temperature. Garnish with fresh rosemary sprigs if desired. These are best assembled just before serving so the crostini stay crisp.
Nutrition (per serving)
Calories: 185 | Protein: 6g | Fat: 9g | Carbs: 21g | Fiber: 1g | Sodium: 210mg