Golden beet and pine nut purée
It’s my birthday!!! AAARRGGHHHH! And I’m only telling you this because…I’m telling everybody! I’m like a little kid when it comes to birthdays. Except that I’m not, really, I’m the exact opposite. I overheard Isaac telling Malcolm, “Mommy doesn’t want it to be her birthday,” which as a birthday-obsessed seven-year-old is a concept he can’t fathom. It’s not the birthday itself I have a problem with, of course, it’s the getting older part that’s hard, that’s putting me in a blue mood. I was thinking the other day that I might come across as a somewhat cheerful, hopeful person, here at The Ordinary. In truth, I’m a moody old cuss. I’m discouraged by the strangest slightest things. And it might seem like I’m a patient mother, but I yell at my boys more than I thought I ever would, and I’m short-tempered with them sometimes even when they’re sweetly trying to get my attention to tell me nice and funny things. Sometimes I just want some quiet to think my own thoughts. Sometimes I just want to look out the window. And my boys don’t like all the weird food I make, though they are almost always kind enough to taste it. They don’t always eat healthy meals, sometimes I just let them drink sugar water, not because they’ve persuaded me that they’re part hummingbird, although I might believe that, but because I’m powerless to stop them because THEY DON’T LISTEN TO A WORD I SAY! And I do genuinely want to love and care for all people, like Alyosha says to do, but I have a noisy foul-mouthed inner misanthrope fighting to get out. I do honestly believe that success should be measured not by good grades or a big salary, but by how happy you are with what you do, day-to-day, and by the way you make your life as creative as possible in all the small moments, and how you notice and remember everything. But I get in foul moods when all I can think is “everything I’ve ever tried to do has failed.” And where am I going with all of this downwardly spiraling self-pitying birthday confessionalizing? I dunno. I think I want to tell you that I woke up this morning and my foolish birthday blue funk had lifted. I feel sanguine and hopeful. I have a lot that I want to do–small things and big big projects, and I feel excited about trying, whether or not they get done. I feel happy about thinking about them, even just thinking
about them. I feel good about writing, just writing, whether anybody reads it or likes it doesn’t matter, I feel good about putting thoughts in order, and stringing words together, and surprising myself with all the odd phrases that come out of my constantly surprising mind, which you think I’d know better after 44 years of constant company. Last night in the car I had thought myself into a despondent mess, and Isaac said, “Mommy!! Guess what? Somebody’s being born, somebody’s being born, somebody’s being born, somebody’s being born, somebody’s coming home, somebody’s coming home, somebody’s coming home, somebody’s coming home, somebody’s sleeping, somebody’s sleeping, somebody’s sleeping, somebody’s sleeping…all over the world, right now
!” And this morning Malcolm gave me a birthday letter that began “Have you ever wondered how the earth was created, God or science?” and ended, “P.S. Are crab apples edible? Because Charlie likes them and I want to try.” In the face of all of this blissfully cheerful existential information, How can a person stay cranky for long? Well, she can’t, and I won’t.
Beet greens with golden-beet pine nut sauce
Golden beets, man. They’re pretty! And so darn tasty. We got some more from the farm, and I recently went on a ridiculously indulgent birthday shop and bought pine nuts and all sorts of other pricey items. So I decided to make this golden beet and pine nut tarator sauce. It’s got grated toasted beets, sage, rosemary, pine nuts, garlic, and a bit of balsamic. It was very tasty and surprising. Moreish, as the British say. We dipped fresh sweet peas in it, and crackers, and then I mixed it in with sauteed beet greens. It would be good with roasted vegetables, or tossed with pasta, or as a dip for chips, or any other way you can think of using a creamy flavorful sauce.
Here’s Big BIll Broonzy, who has a birthday today, too, playing Hey Hey, which I know I’ve posted before, but, hey, it’s my birthday!
2 golden beets, trimmed, peeled and grated
2 t olive oil
5 or 6 fresh sage leaves
2 t rosemary, chopped
1/3 cup pinenuts
1 plump clove garlic
1/3 cup olive oil
2 t balsamic
salt and plenty of freshly ground pepper
Combine the beets with two teaspoons of olive oil, the sage leaves and the rosemary, and mix well. Spread in an even layer on a baking sheet, and either toast in your toaster oven or roast in a real oven (at 425) until the beets are crispy on the edges, and smell sweet and roasty, for ten to fifteen minutes. You can pierce the skin of the garlic, place the clove on the baking tray, and toast or roast alongside until it’s soft.
Combine the pine nuts, beets, and soft garlic in a food processor. Process until coarse and crumbly. Add the olive oil and balsamic, and process until smooth. Add enough water to make it completely smooth and as thin as you like it. I think I added 1/4 cup. Season well with salt and lots of pepper, and add more balsamic if you think it needs more kick.
Serve as a dip or a sauce for pasta or roasted vegetables.