Malcolm and I went for a walk yesterday morning in the seashore mistiness. Everything was vividly green through the haze. We pilfered a lambs ear from the abandoned train tracks for Malcolm to plant in the back yard. Someone passing asked Malcolm if he likes lambs ear because it’s soft. “No,” he said matter-of-factly, “Because it smells like goat’s cheese.” That’s my boy!!
It’s been nice cooking weather. Lots of exciting produce – fresh and tender and new. But it’s not too hot to cook it yet, and if you’re lucky the day stays warm long enough that you can eat outside. The peanut sauce in this recipe was inspired by barbecue sauce. I find barbecue sauce fascinating. The mix of flavors. The fact that it often contains tamarind, which seems like an unexpected ingredient in a very American food. I thought a peanutty barbecue sauce would be tasty. So that’s what I made. The black beans are roasted separately, with their own complementary spices. They have a nice texture, not crispy, like roasted chickpeas, but pleasantly firm. They go nicely with the kale, which brings its own assertive texture to the bowl.
Here’s Beastie Boys with Peanut Butter and Jelly. I love it! I love them!