Thin crispy roasted potatoes piled with chipotle black beans, spinach, smoked gouda, jalapenoes, and guacamole

Thin crispy potatoes with black beans and guacamole

Thin crispy potatoes with black beans and guacamole

“Why is it okay to be scruffy when you’re real?” This is a question Isaac had to answer for class, and in solidarity with the lad, I’m going to try to answer it myself, here. I should start by saying that I haven’t read the book, so if it seems like I’m desperately flailing to sound relevant (to anything), that’s because I am. I would posit, however, that this is the nature of all communication after first grade, and thereby acceptable for the matter at hand. So. “Why is it okay to be scruffy when you’re real?” I believe that not only is it “okay” to be scruffy when you’re real, but that scruffiness is an indicator of reality. And not just an indicator of realness as opposed to imaginariness, but also of realness in contrast to fakeness. Real meaning “actual” as well as real meaning “genuine.” Anything that is too perfect or symmetrical seems plastic and artificial. Something may be perfect in your dreams or your imagination, but when you’re awake and viewing the real thing, you notice flaws and oddities. And these are the aspects that make you know that the object is yours, and these are the things that make the object beautiful in your eyes. Any slight imperfection makes an individual more interesting and appealing, makes it stand out from all others, makes it, in fact, individual. It is hard to love something that is exactly like every other such something in the world. It is hard to even recognize that it is yours. If every car in the world was the same, you might identify yours because of a scrape on the fender or a dent in the bumper. This scruffiness helps you to recognize that the car is yours, and the very state of being yours makes it more appealing than every more perfect car in the world. If every child in the world was identical in mind and body, you might feel a vague affection for all of them. But it’s the child you’ve nursed when they were ill, whose snotty nose you’ve wiped, whose strange thoughts you’ve listened to, that you love with a fierce passion. It’s the child whose dirty face and muddy fingernails you love, because it means they’ve had a good day playing in the yard or climbing trees. Because another definition of “real” is alive, animate, as in “a real boy.” And when you’re alive you’re subject to messiness, illness, and aging. But these things, as manifestations of life and liveliness, become poignant and beautiful. Scruffiness is a sign of change. It’s a sign of growing and living, of adventures and mishaps, of stories to tell. These are the things that make a creature interesting and alive. Mint-condition perfection can only be achieved through stasis and isolation, and few things in life are actually better for being static and alone. Scruffiness is okay when you’re real, because it is both symptom and source of a real love, such as can only be experienced by real people in real time. Scruffiness is vulnerability, it is showing yourself to another when your guard is down and your mask is off, and this rawness and openness is the only possible path to intimacy. Scruffiness is banal and day-to-day. It is tedious and unspecial, but when you share this ordinariness with someone, you become more real, your relationship becomes real. You delight in the habits that you share, and you slowly grow and change together, becoming more real and alive and wrinkled and eccentric and lovely with each passing year. By heaven, you’ll think your love more rare and real than any based on false illusions of perfection. And this is why it is more than okay to be scruffy when you’re real.
Thin crispy potatoes with chipotle black beans and guacamole

Thin crispy potatoes with chipotle black beans and guacamole

This was a yummy dinner!! I roasted some thinly sliced potatoes with sage and olive oil. Then I piled them high with roasted mushrooms, black beans, corn and spinach sauteed with chipotle puree, smoked gouda, sharp cheddar, pickled jalapenos and fresh, chunky guacamole made of avocado, tomato, cilantro and lime juice. Smoky, earthy, fresh, satisfying. It was fun to eat this! We ate it like nachos. The boys stuffed the black bean mixture in some soft tortillas.

Here’s Linton Kwesi Johnson with Reality Poem.

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Avocado, olive & basil salad

Avacado & olive salad

[I apologize for posting a couple of times today. We're going away for the weekend, and I don't want to fall too far behind!]

My boys have a book called Mixed-up Animals. Each page has a picture of an animal and is broken into three sections. You can turn a part of the page to line up another animal with the first. In this way, you can make a creature with platypus feet, an armadillo body, and a caribou head. A platadillibou. They’ve also always loved the game exquisite corpse, in which each person draws part of a creature without seeing what the others have drawn. Isaac still gets very excited when the paper is unfolded to reveal a mis-matched monster! This salad reminds me a little of that. It’s part tapenade (olives & capers) part guacamole (avocado & tomato), part pesto (nuts & basil), and part caprese (mozzarella, tomato, basil). I had a just-ripe avocado, and a small bowl of nicoise olives. These got the rusty little wheels turning in my brain, and the rest just sort of fell into place!! So you end up with guacenade. Or tapamole. Whatever you call it, it’s delicious! We had it with some crusty bread, but you could make it into crostini, or serve it with big chips. Or just throw it onto a pile of mixed lettuces and call it a mixed salad!

She’s Strange – she’s got two double heads, two left legs, and her nose looks like the knees of a nanny goat, but Screamin Jay Hawkins loves her!!
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Chick(pea) patties and guacamole

Chick patties

This time I’m going to listen to my own advice, and just post the damn recipe. Except that it’s two recipes. Sigh, nothing’s simple. We ate them together, and they go very nicely together, but they’re good on their own, too!

The first is “chick patties.” Part of an ongoing series, here at The Ordinary, in which I attempt to make homemade meat substitutes. Fake meat from the store – fakin bacon, veggie burgers, soy sausage – although frequently very tasty, is also very expensive and full of questionable ingredients. (Questionable to me, anyway, because I don’t know what they are, and my old eyes are getting so bad I can’t read the small print!) So, here in the test kitchens of The Ordinary, we have a whole division devoted to coming up with simple, economical versions you can make at home. Our motto is, “It’s all in the seasonings!” So we’ve made flakin bacon, veggie burgers, “meatballs,” and sausages. Well, we thought it was time to tackle every child’s favorite – the chicken nugget. I love the texture and flavor of roasted chickpeas, so we started there. I’ve been obsessing lately over the combination of lemon, sage and rosemary, so we continued in that direction. And I have fond memories of making lemon pepper chicken when I was very very young, so we added a big dose of black pepper. (Might be the first meal I remember being proud to share with people!) We fried them lightly in olive oil, and then ate them with oven roasted french fries and guacamole. The youngsters dipped them in barbeque sauce.

Guacamole

I’m very proud of my guacamole! It’s simple, yet flavorful. I add cilantro, lime, cumin, cayenne, tomatoes and a bit of honey. A lovely balance of sweet, hot, tart and creamy. Just in time for cinco de mayo!!

Here’s Organized Konfusion with Who Stole My Last Piece of Chicken. I love this song so much. And the video, too. Food and memory. Beautiful!!

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Guacamole soup

guacamole soup

Coriander is an interesting herb, isn’t it? It shows up in so many different cuisines throughout the world. You can use every part of the plant, and the leaves and fruits taste quite different from each other. I’ve never encountered the root, but I’ll keep an eye out for it, because it sounds intriguing. Apparently, coriander was cultivated by ancient Egyptians and Greeks. They’ve found traces it at various archeological sites. It’s hard to get my mind around that, in so many ways! Coriander is also fascinating, I think, because the leaves taste so different to different people. To some they have a lovely herby, slightly citrus-y flavor. To others they taste like soap or stink bugs. (I love stink bugs, I really do, I think they’re adorable, but I wouldn’t want to eat them. I’m a vegetarian for heaven’s sake!) It’s such distinct proof that humans experience the world differently.

This soup came about because I bought a job lot (as Thompson and Thomson would say) of avocados. Avocadoes? Avocadi? They were at that moment of perfect ripeness. The first night we had one on a salad, but I continue to be bitterly disappointed by lettuce and tomatoes this time of year. So the next day, whilst whiling away the hours at work, I had the idea to use them in a soup (the avocados, not the whiled-away hours. I wonder how whiled-away-hour soup would taste?). When I considered the various flavor combinations I could use, I kept returning to the seasonings I use for quacamole (I make a mean guacamole). Viz: Cilantro, cumin, chile, lime and honey. So that’s how we did it. I added cauliflower, because I seem to be incapable of making soup without cauliflower lately, and because I thought the puréed cauliflower would save the soup from a certain slimy texture that puréed avocados sometimes attain. (I’m sorry, avocado, but it’s true) Well, the soup came out very nice. A little of the warmth of summery flavors combined with the warmth of a wintery soup.

Here’s MF DOOM’s Coriander.
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