The spirit of the end of summer. He’s laughing at us from behind a tree, full of mischief, but a little sad, too, maybe even slightly scared. He seems substantial, but if you run your hands through his tresses, as we did today in the bright afternoon light, he falls to nothing. Through his winking eyes and gaping mouth, you can see the beautiful darkening light along our towpath, and watch the leaves fall like bright shadows.This tart contained many of my favorite flavors. It was fun to make, and I realized I hadn’t made anything slightly complicated in some time. It’s not complicated as in difficult, but it does have a few steps, a few layers. The first is a sweetish buttery crust. But you don’t roll it out, you just press it down with your hands, so it’s not that hard. The second layer is bittersweet chocolate. I melted the chocolate chips over a low heat till they were just soft, and then spread them into a thin layer with the back of my spoon. The third layer is a frangipane, but on the firm side, not too custardy. And finally, of course, the fruit! I like the rich, tangy, sweet but not too sweet quality of this tart, and ate if for breakfast and before bed for days. We also ate it with whipped cream and vanilla ice cream, and I recommend these presentations as well.
Here’s The Ethiopians with Feel the Spirit. Love this one.
What’s your favorite sound in the world?On Monday the boys cooked every single meal over a campfire in the back yard. They made veggie sausages and toast for breakfast, peanut butter and jelly for lunch, and potatoes and mushrooms for dinner. My friend Neil had just told me about a Romanian eggplant dip made with charred eggplant, so I decided to make a version of that. I wrapped an eggplant in foil and cooked it right in the fire for about an hour, till it was melting inside and charred outside. I combined it with pistachios, pine nuts, some herbs, some roasted garlic, and I made thick smooth sauce. We ate it with olive bread and fresh tomatoes, but it would be good with pita and salad, or as a dip for roasted vegetables or chips.
Here’s Autumn Sounds by Jackie Mittoo
There’s a vine that grows outside our front door and along the back fence of our garden. It’s called wild clematis, or devil’s darning needles or old man’s beard. It has beautiful little white flowers, and the most intoxicating fragrance, not too sharp or too sweet, indescribable. Like honeysuckle, it blooms at the beginning and the end of summer, and like honeysuckle, it always comes as a sweetly melancholy reminder of summer’s passing. How fast these lazy days go! You can feel it…you can feel the hours drift away. Yesterday I took a blanket out for Clio, who likes to lie in the sun, but the sunlight moves so quickly these days that I couldn’t keep up. It races across the yard. We’ve had a ridiculous spate of perfect weather, the kind that almost hurts when you step outside, because you know it can’t last, and you feel as though you need to savor every moment of it, you don’t want to spend a second in the house. You want to feel the way the chill leaves the air in the morning and the day warms up but the shadows are so perfect, this time of year, that wherever you walk you move comfortably through sunlight and shadow in equal turns. The very air feels good, you walk out into it as you jump into water of the perfect temperature, it feels good on your skin, it feels good to move through it. This time of year, this kind of weather, you think about all of the summers of your life; when you were little and school started soon, when you’re older and you still have that strange feeling of transition, though you haven’t had a first-day-of-school in years. You think about all of the summers to come. I recently discovered the Portuguese word “saudade,” which is a beautiful thing. A sweet sort of nostalgia, missing something but glad that you knew it, and hoping to know it again some day.
“The famous saudade of the Portuguese is a vague and constant desire for something that does not and probably cannot exist, for something other than the present, a turning towards the past or towards the future; not an active discontent or poignant sadness but an indolent dreaming wistfulness.”
As the poets of wikipedia say, “one feels an interior satisfaction because it is impossible to find something, but one never stops thinking that one is searching for it.”
And doesn’t that sound like late August? Doesn’t that sound like the light shifting fast, and the days dawning cold, and the wild clematis blooming outside your door?
Summer means summer squash! We got three lovely little summer squash from the farm. I decided to make empanadas with them. I combined them with white beans, spinach, cherry tomatoes, small hot peppers, some herbs from the garden and sharp cheddar. They were a nice combination of crispy and tender. Very light, for an empanada. We ate them with a fresh tomato sauce, but you could make it all simpler still by chopping some summer-ripe tomatoes and having that alongside.
Here’s Saudade, by Cesaria Evoria.
It’s squash, eggplant and tomato season, and we all know what that means! It means ratatouille! We thought it would be fun to try to make it like they make it in the movie of the same name. Lots of other people have already recreated that recipe as closely as possible, so we thought we’d mix it up a bit. We decided to pre-cook everything, so that it got a little crispy. We decided to add potatoes and beets, because they’re nice thinly sliced and roasted, and because we’ve had them in abundance from the farm as well. And I cooked the eggplant separately, because I like it best crispy and roasted breadcrumbs, nuts and herbs. I cut the eggplant in large rounds, and we used it as a sort of plate for the ratatouille. Delicious!
Here’s Lulu’s To Sir with Love, the top song from 1967 from the movie released in 1967.
We went to look for eagle feathers though we knew we wouldn’t find any. As with most things in life, it was more about the journey–the walk on the towpath, over the old train bridge, down the hill through the tall ferns and prickly vines, up to the tower where the eagle had lived. Maybe we’d go farther past it, all the way to the river, maybe we’d see the eagles flying over the water, looking for fish. We didn’t see the eagles, we didn’t find any feathers, the prickly vines scratched our ankles, but it was a wonderful walk. The wild ferns and flowers and vines are taller than me down by the eagle’s tower, and it’s a strange bright green world with narrow paths, some that lead into the woods, some that lead to the river, and some that lead up the hill back to the path. Under the staring blue sky, with small white clouds and grasshoppers flicking across our path, this felt like summer. Is it the dog days? Because we’re living like dogs, sun dogs, dogs of summer, here at The Ordinary, with no plans. We snooze in the warm sun, and wake to eat or run to the river for a swim, or chase wildly through tangled ferny paths. Clio is the leader of our pack, she shows us how it’s done, and the boys are attentive pupils. We’re trying to slow down the days, with our lazy ways, but they’re flying by anyway. Evening falls earlier, and there’s almost a chill in the air in the mornings. So we’ll follow Clio into the sunshine, and soak it up, we’ll store it inside of us against the cold days ahead.
You know what I’ve been making a lot this summer? Flat wide cakes with fillings inside. Almost like a gateau basque. This one had blueberries and chocolate chips. (They almost always have chocolate) I’ve made some with ground almonds or almonds and pistachios, and I’ve filled them with jam or other kinds of fruit. Sometimes they’re soft, sometimes they’re crispy like big cookies. This one was quite soft inside, and a little crispy on top. It was very juicy, you can’t turn it out of the pan or anything, because it will fall apart. David said it’s like blueberry fudge. I’ll tell you about the other cakes another time.
Here’s Summertime by Sam Cooke.
When I was little my mom used to buy Family Circle and Woman’s Day magazines. If you knew my mom, this fact would probably be surprising to you. I used to look through them for helpful household tips and recipes. Once they had a recipe for mint ice. Made with fresh mint leaves. I LOVED it. I still remember exactly how it tasted. I don’t remember the recipe, though. So I’ve tried to recreate it based on how it seems like it should go. We have a wild and unruly bunch of fresh mint in our garden, and I harvested some to make this. You can use any kind you have, peppermint, spearmint, chocolate mint…anything! I used my ice cream maker to make this, because I love my ice cream maker. But if you don’t have one, you can make this as a granita. Let it partially freeze, then stir it, then let it freeze some more, and stir it, till it’s all frozen and all broken up. That’s how I made it when I was little. This was really delicious. Really refreshing. If I do say so myself, and I do!
Here’s Velvet Underground with I’ll Be Your Mirror.
It’s the season of summer squash and tomatoes. What a wonderful season! I like zucchini croquettes. I wasn’t sure what to call these, in point of fact, because they’re almost like dumplings. They’re soft inside, crispy outside, with a pleasant denseness. They’re very flavorful with golden raisins, sage, oregano, garlic, pine nuts and a bit of sharp cheddar. They’re nice dipped in or covered with a sauce, and this time of year of course it’s going to be a tomato sauce! We ate them one day with fresh chopped tomatoes, basil, olive oil and balsamic, and one day with a simple cooked fresh tomato sauce. Good either way!
Here’s Dirt Dauber Blues by Memphis Minnie. We found such a large blueblack wasp in our store today! Nearly two inches!!