Almond tarragon sauce
Yesterday we had a rare day off, all together, and it was the only sunny day in recent memory. So we went for a hike in the woods. It felt good to clear the cobwebs and feel the sun on our heads. At one point, a big golden leaf fell behind me – I could sense it as a sort of glowing shadow. It seemed so slow and quick all at once. It almost made me wish I was someone else. Somebody who could wander around in the woods thinking about things and noticing things – like Basho or Thoreau, instead of just some idiot who forgot to pay the credit card bill (god I hate that!). Of course I was
somebody wandering around in the woods, thinking things, and watching my little ones glowing with high finally-out-of-the-house spirits, as well as being the non-bill-paying idiot. And on the way home I had the strangest sensation of time travel. The sun was very bright and warm on my face, so I closed my eyes. I had that peculiar feeling you get in your head when you’re about to get a cold, when it seems like all of your senses are heightened and dulled at the same time. I had such a distinct memory of having this exact experience before – the sun, the onset of a cold, the movement of the car. I could have been any age. I had a flood of memories of myself at different times. With my family growing up. With David when we were younger. With my dog when she was a puppy. I may have fallen asleep for a few moments, because I felt my thoughts taking off, into the air. And then Malcolm said, “Mommy…” and showed me a picture he’d drawn, or told me how much baby bears weigh at birth. Human voices woke me, and I drowned…in the present. Where I forget to pay bills, and can’t keep the house clean, and yell too much at my boys, but I feel so grateful to have them all around me – to have this messy glowing life, which I wouldn’t trade for anything.
This almond tarragon sauce is another version of a tarator sauce. I made it to go with some very pretty dragon’s tongue beans, which I lightly steamed. But I ate it for days afterwards – with every kind of vegetable, with empanadas, on salads. It’s a nice creamy, cream free dressing. Very good with roasted beets!
Here’s Sunshine and Clouds and Everything Proud from Clap Your Hands Say Yeah.
ALMOND TARRAGON SAUCE
1 cup almonds
1 clove garlic – roasted or toasted
3/4 cup water
1 t white wine vinegar
2 T olive oil
1 T tarragon
1/4 t (or to taste) cayenne
1/2 t sugar
1/4 t salt – or to taste
freshly ground pepper
Combine almonds, garlic, tarragon, water, vinegar, cayenne, salt, pepper and sugar in a food processor and blend till smooth. Slowly add the oil in a thin stream processing as you go, until the sauce is smooth and thick. Taste for salt/sugar/tarragon.