Roasted beets, mushrooms and butterbeans

Roasted mushrooms, beets, and butterbeans

Roasted mushrooms, beets, and butterbeans

Nonsense! Gobbledygook! Gibberish! Balderdash! Folderol! Some days this is all I feel capable of speaking. Today, for instance, I’m having trouble putting a whole sentence together in a sensible or intelligible way. Some people take nonsense to a whole new level, and it becomes a language all its own, articulate, even eloquent. And then they set it to music and it becomes a thing of beauty. And that is the subject of today’s Sunday interactive playlist…songs with a language all their own. We’ve been listening to a lot of Slim Gaillard, and he speaks Vout, of course, but songs with scat in them, songs in a language the singer doesn’t understand, any song that separates the sound of the words with any meaning, these are the songs we’re looking for this week.
Roasted beets, mushrooms and butterbeans

Roasted beets, mushrooms and butterbeans

We’re back to beet season! We got some pretty beets from the farm. I roasted them, and roasted some mushrooms, and then I sauteed the beet greens with big juicy butterbeans. Then we tossed it all together and ate it with some farro. Tasty.

Here’s a link to the interactive playlist. Add what you like, or leave a comment and I’ll try to remember to add it through the week.

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Grilled polenta with chard, black beans and pepito-sage-goat cheese sauce

Polenta with smoked gouda and sage

Polenta with smoked gouda and sage

This morning on the way to school, Isaac informed me that after tonight there will be two days to three weeks to Halloween. This boy loves Halloween, he really gets it. Not just the candy and costumes, but all of the darkness, too. He loves the skeletons and ghosts and ghouls. He’s going to be a devil captain (spoiler alert!) if anybody will give him nine dollars so he can buy the mask that Malcolm told him about which he’s never seen but is completely obsessed with. So, as devil-captain, he’s going to drive the boat that takes people to hell. Instead of “Land, ahoy!” He’s going to shout, “Hell, ahoy!” Not in school you’re not, I said. He knows. The other day he made an origami grim reaper first thing in the morning, and the whole way to school he said, “Death is upon us!” (just like it says in the origami book.) I have to admit, it’s a little disconcerting to hear my bright cheerful boy say things like this! (We’ve always said that his first album should be called “Little Mister Sunshine and His Dark Thoughts.”) But on our bike ride this morning everything slid into a different perspective. The spooky Halloween mist burned off to reveal all the birds doing their best Audobon poses in the raggedy glowing golden trees. The trees dying for the year and they’re more beautiful than ever, more fragrant than ever, and the birds are in tizzy getting themselves ready for winter. Halloween marks the real death of summer, the end of the harvest, a time of darkness and cold. But this is also a time when the spirits of the dead come back to visit us, when it’s easier for them to make their presence known. This is uncanny, in the sense that we can’t know it or understand it, but it’s not necessarily frightening. It’s all part of the cycle of death and rebirth, light and darkness–Isaac’s bright delight in the darkness of the day, the goblin-glow of jack-o-lanterns, the walnut trees dropping their seeds with gentle thumps in the dusty towpath, where they’ll split and rot and shed their sharp-sweet green fragrance, and someday grow again. Everything will come back in the spring, and Isaac will love that time, too.

Polenta, chard, black beans and pepito sauce

Polenta, chard, black beans and pepito sauce

I made polenta! Although it’s a well-known vegetarian staple, I don’t make polenta very often. I added some smoked gouda, smoked paprika, and sage, and then I put it under the broiler until it was smoky and crispy. It wasn’t grilled ON a grill, it was grilled under a grill, in the oven. Although you could try grilling it the regular way if you like. So I cut it in wedges, broiled it till crispy, and then topped it with chard sauteed with red peppers and black beans, a pumpkinseed-goat cheese sauce and some more smoked gouda. Fancy. A nice combination of earthy, smoky, sweet and tart.
Pepito goat cheese sauce

Pepito goat cheese sauce

Here’s Mikey Dread’s Pre-dawn Dub. It’s spooky!
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Kale, red lentil, and kidney bean tacos

Kale, kidney bean and red lentil tacos

Kale, kidney bean and red lentil tacos

Yesterday I read an article comparing John Donne to Robert Burns. I wish I could find it again, but I cannot. To awkwardly paraphrase, the author said that both Donne and Burns, whatever the differences in their language and their intellectual processes, could not help but express themselves with great honesty and humanity. Of course I love this idea! And I started thinking about their poetry, and my wandering mind lit upon The Flea and To a Louse. Two clever and witty poems addressed to insects (or are they bugs?) John Donne’s is saucily seductive, and Burns’ is a sort of beautifully off-kilter philosophical musing on pretensions and social equality. In keeping with my plan of sharing the words of others’ this week at The Ordinary, I present to you:

THE FLEA

BY John Donne

Mark but this flea, and mark in this,
How little that which thou deniest me is;
It sucked me first, and now sucks thee,
And in this flea our two bloods mingled be;
Thou know’st that this cannot be said
A sin, nor shame, nor loss of maidenhead,
Yet this enjoys before it woo,
And pampered swells with one blood made of two,
And this, alas, is more than we would do.

Oh stay, three lives in one flea spare,
Where we almost, nay more than married are.
This flea is you and I, and this
Our mariage bed, and marriage temple is;
Though parents grudge, and you, w’are met,
And cloistered in these living walls of jet.
Though use make you apt to kill me,
Let not to that, self-murder added be,
And sacrilege, three sins in killing three.

Cruel and sudden, hast thou since
Purpled thy nail, in blood of innocence?
Wherein could this flea guilty be,
Except in that drop which it sucked from thee?
Yet thou triumph’st, and say’st that thou
Find’st not thy self, nor me the weaker now;
’Tis true; then learn how false, fears be:
Just so much honor, when thou yield’st to me,
Will waste, as this flea’s death took life from thee.

TO A LOUSE

On Seeing One On A Lady’s Bonnet, At Church
1786

by Robert Burns

Ha! whaur ye gaun, ye crowlin ferlie?
Your impudence protects you sairly;
I canna say but ye strunt rarely,
Owre gauze and lace;
Tho’, faith! I fear ye dine but sparely
On sic a place.

Ye ugly, creepin, blastit wonner,
Detested, shunn’d by saunt an’ sinner,
How daur ye set your fit upon her-
Sae fine a lady?
Gae somewhere else and seek your dinner
On some poor body.

Swith! in some beggar’s haffet squattle;
There ye may creep, and sprawl, and sprattle,
Wi’ ither kindred, jumping cattle,
In shoals and nations;
Whaur horn nor bane ne’er daur unsettle
Your thick plantations.

Now haud you there, ye’re out o’ sight,
Below the fatt’rels, snug and tight;
Na, faith ye yet! ye’ll no be right,
Till ye’ve got on it-
The verra tapmost, tow’rin height
O’ Miss’ bonnet.

My sooth! right bauld ye set your nose out,
As plump an’ grey as ony groset:
O for some rank, mercurial rozet,
Or fell, red smeddum,
I’d gie you sic a hearty dose o’t,
Wad dress your droddum.

I wad na been surpris’d to spy
You on an auld wife’s flainen toy;
Or aiblins some bit dubbie boy,
On’s wyliecoat;
But Miss’ fine Lunardi! fye!
How daur ye do’t?

O Jeany, dinna toss your head,
An’ set your beauties a’ abread!
Ye little ken what cursed speed
The blastie’s makin:
Thae winks an’ finger-ends, I dread,
Are notice takin.

O wad some Power the giftie gie us
To see oursels as ithers see us!
It wad frae mony a blunder free us,
An’ foolish notion:
What airs in dress an’ gait wad lea’e us,
An’ ev’n devotion!

And to round it all off, from Emily Dickinson, another poet who glows with emotional honesty and humanity, despite or because of her eccentricity, we offer

THE SPIDER HOLDS A SILVER BALL

Emily Dickinson

The spider holds a Silver Ball
In unperceived Hands–
And dancing softly to Himself
His Yarn of Pearl–unwinds–

He plies from Nought to Nought–
In unsubstantial Trade–
Supplants our Tapestries with His–
In half the period–

An Hour to rear supreme
His Continents of Light–
Then dangle from the Housewife’s Broom–
His Boundaries–forgot–

Because everybody wants to read about bugs and insects on a food blog, right? We got some lovely kale from the farm, and I made it into tacos, with kidney beans and red lentils. I thought the contrasting textures of the beans would be nice, and it was! These are simply flavored, with sage and lime. We ate them with warm tortillas, basmati rice, grated sharp cheddar and chopped tomatoes. This mixture would be nice simply served over farro or bulgar as well, though, or as a side dish.

Instead of a song, today, we’ll give you Robert Carlyle reading Robert Burns’ To a Louse.
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Chard, raisins, pine nuts and butterbeans; tender rolls; chard & bulgur burgers

Tender rolls

Tender rolls

When I was younger I used to think a lot about how I could justify my existence. The phrase was frequently in my head , and I probably subjected my brother and other friends to heated discussions on the subject over Jamaican food. I think I used to believe that a person could justify their existence by creating an enduring work of something…literature, art, film, music. I don’t know, it was a long time ago and a muddle in my head. I don’t think about it too much any more. Maybe because everything is going so fast, maybe because I have the boys, which in some strange biological way settles the question. Partly, it seems a little arrogant and foolish to even think about trying to justify our existence. Somehow it seems unnecessary, ungrateful, impossible. We just keep going, as the lady at the food pantry said yesterday. But I’m still thinking about Michel Navratil, who survived the crash of the Titanic as a young boy. He was only a child, three or four years old, he didn’t understand what was happening, he didn’t choose to be saved. And later he said the he felt that he died that day, that he was “a fare dodger of life.” He was so separate from existence as the rest of us understand it that he was spared the burden of justifying himself. And those other people, that fought for a place on the boat, he doesn’t remember them very fondly: “The people who came out alive often cheated and were aggressive, the honest didn’t stand a chance.” I think I would have been one of those people, especially if my boys were on a boat. I think I would have fought like a lunatic to be with them. And I can’t help but wonder what life would have been like for a person who had gotten a place on a boat, by whatever means, from that point on. They must have felt that every moment should be treasured, every moment they should be making something, working towards something, helping someone. They have the heavy burden of having survived, and what a strange thing it must be to carry that from day to day. Or do we all have that? If we’re walking around the world today. Do we all have that?
Chard and bulgur burgers

Chard and bulgur burgers

What we have here is a meal in which one night’s dinner becomes the next night’s dinner in a different form. Typical Ordinary leftovers shenanigans. I’m on the record as saying that one of my favorite combinations is chard, pine nuts and raisins. So the first night we had that, with some herbs and butter beans thrown in. We ate it with bulgur which I had made with lentil broth. The next day, I made some very tender buttery rolls or hamburger buns. And I combined the leftover beans, chard and bulgur to make burgers. I added some bread crumbs, some smoked gouda, and an egg, and I made them into patties and fried them in olive oil. Very tasty!! The night after that, I broke the burgers into pieces, mixed them with greens and kidney beans, roasted peppers and tomatoes, and made tacos. And on and on it goes!!
Chard, butterbeans, pine nuts and raisins

Chard, butterbeans, pine nuts and raisins

Here’s Memphis Minnie with Today Today Blues. Just because I like it, today!

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Roasted delicata squash over spinach white bean purée

Roasted delicata squash with spinach white bean purée.

Roasted delicata squash with spinach white bean purée.

A few times over the summer and again today, I spent some time down at the local food pantry. The thing about spending time at a local food pantry, is that everybody you meet is a remarkable person in one way or another. The people who work there, who volunteer there, who pick up food there. Once you start talking to them, you realize that they all have wonderful stories. Maybe this is true of all people, it probably is, but I felt it so strongly this morning, as I walked home through the chilly sunshine.

Through a program called Rolling Harvest, which is such a smart, giving idea that it makes me weepy, farmers donate produce, which is then distributed to food pantries, domestic violence shelters, meals on wheels, senior centers, homeless shelters and at-risk low-income adults with health challenges. And in some of these places, they have farmer’s markets…free produce for anybody who wants it. And they ask somebody to demonstrate some easy ways to cook the produce, which is where I came in.

I made a couple of things with peppers and tomatoes, lettuce and apples. But mostly I enjoyed talking to people, and most of the people who came by had plenty more recipes than I do. As they took their bags of apples and greens and hot peppers, they stopped to chat, and they were so beautifully generous. They shared stories about their lives and their children and their grandchildren. They shared recipes for apple cobbler and pickled green tomatoes, they shared advice not to cuss at doctors, but to be cheerful for any help they gave you.

One woman grew up nearby on a farm, which is now a highway. When she was little, if her family couldn’t find her they knew to look for her in the tomatoes, where she’d be sitting with a salt shaker, eating the fruit right from the plant. And her uncle would set up a big pot of boiling water in the middle of the cornfield, so as they picked they’d eat the corn as fresh as it could be eaten. She had cherries and apples and peaches, any good thing you could think of. Gleaners of fruit, gleaners of stories, gleaners of time.

Our CSA farm, Sandbrook Meadow Farm, is one that contributes produce, and all of the produce from this recipe came from there as well. Delicata squash is similar to butternut, but sweeter, lighter and easier to work with. In this instance, I roasted it and then tumbled it on top of a bed of spinach, white beans and pinenuts, which I puréed. Nice contrast of savory and sweet, soft and roasty.

Here’s the Carolina Tarheels with Got the Farm Land Blues.
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Broccoli rabe with butterbeans, tomatoes, and mozzarella

Broccoli rabe and butter beans

Broccoli rabe and butter beans

I apologize in advance for this. Earlier in the week I was unkind to poor Jack Kerouac, and now I feel another ungenerous rant come along. I do genuinely want The Ordinary to be full of things I love, not complaints about things I don’t like, but I’ve been talking in my head about this for a few days, so it has to come out. How has this happened? Jonathan Franzen has got me so upset. Last week he wrote a long whingey article in the Guardian (admittedly the place for long whingey articles.) What’s Wrong with the Modern World, though ostensibly about the essays of German satirist Karl Kraus, is really about Franzen himself. In a strange turn of events, the day the story came out, before I’d even seen it, I’d spent the morning talking to Franzen in my head about all of the ways I think he’s bad for American literature. I told him all the things I don’t like about his novels, how I find them insincere and soulless, smugly & coldly well-researched and clever. How he likes to know things about people–he fancies himself an expert–but how I’d turn the tables on him and say that I know him, I know men like him, prowling college student centers all over the country in their blazers, with their sad mix of arrogance and insecurity, trying to pick up women by twisting their words and bewildering them, and then saying, “I know you, baby.” And then along comes this article, and Franzen knows Karl Kraus, he relates to him, and he’ll explain him to us, because we’re probably not smart enough to unravel Kraus’ deliberately difficult prose. He tells us that Kraus said, “Psychoanalysis is that disease of the mind for which it believes itself to be the cure,” and then he goes on to psychoanalyze Kraus, to try to understand why he’s so angry. Franzen was angry himself, once, he tells us, and his anger made him cruel to old, poverty-stricken German women, but in a clever and poetic way that was significant for Franzen himself. And we suspect that this entire article is Franzen’s way of publicly stating, decades on, that when he didn’t have sex with “an unbelievably pretty girl in Munich,” it wasn’t a failure on his part but a decision. This is not anger! This is petulance, this is brattishness. And he tells us his anger subsided when he started to become successful as a writer, just as a spoiled child’s does when he finally gets his way. And now his anger is directed to the noise of the modern world, at people who tweet and leave inane comments on facebook and amazon. At the people who self-publish their novels and then brag about them on Amazon in the hopes that anyone will read them. But Franzen’s lengthy whinge in the Guardian ends thus, “The Kraus Project by Jonathan Franzen is published by Harper Collins on 1 October. To pre-order it…” He’s privileged, he doesn’t have to stoop to leaving flattering reviews of his own novel on lowly websites, and he can be disdainful of anybody that does, because he has the Guardian UK for his bragging platform. And, in truth, twitter, facebook, Amazon, I don’t love them, I agree that they’re noisy and distracting, but they’re easy to tune out. They’re easy to ignore. Franzen’s novels are more dangerous because they aren’t easy to ignore. I’ve wasted valuable hours of my life reading 1 1/2 of his novels, and I’ll never get that time back, I’ll never unread them. I read them because I had been told that they were good, that they were fine, they were literature, despite the fact that Oprah was suggesting them to housewives, to Franzen’s dismay. Franzen talks about how things are changing so fast that we have no sense of the past or the future any more. “If I’d been born in 1159, when the world was steadier, I might well have felt, at 53, that the next generation would share my values and appreciate the same things I appreciated; no apocalypse pending. … And so today, 53 years later, Kraus’s signal complaint – that the nexus of technology and media has made people relentlessly focused on the present and forgetful of the past – can’t help ringing true to me.” In 1159, few people made it to 53, and few people would have had any knowledge of the past, of the history of the world, or even their part of it. For them time passing was measured from meal to meal, from dark to dark, in the cycle of the seasons. They must have had dreams of the future, but those dreams would have been darkened by the inevitability of hunger and disease and war, by their own personal apocalypse. Franzen’s anger, in this pitch to sell his new book, lacks any real depth or substance or sense, just as his novels do for me. They lack soul, not in a religious sense, but in the sense of something warm and truthful, human and enduring. Franzen’s novels are painstakingly about his present, but they don’t possess a sense of memory, there’s no life inside, no quick, to persist when the dry words have crumbled to dust.

broccoli rabe and butterbeans

broccoli rabe and butterbeans

Bitter? Me? No, no, it’s broccoli rabe that’s bitter. But tender and delicious. Tender is the key word here, I wanted everything to be tender–the greens, the big juicy butterbeans, the little melting chunks of mozzarella, the cherry tomatoes fresh from the farm. The pine nuts add a little contrasting crunch, and that’s that!

Here’s Billie Holiday with Tenderly
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Black bean soup with grilled mushrooms and peppers

Black bean soup with grilled mushrooms and red peppers

Black bean soup with grilled mushrooms and red peppers

I have a shocking admission to make…I’ve never read On the Road! Terrible, I know! But now I’ve seen a movie version, so I feel that I can speak about the book with complete authority. It is, of course, the story of young men traveling about (on a road) seeking hipness, wildness, and adventures to write about. In the film, at least, I didn’t really love these guys. They seemed self-absorbed, self-congratulatory, self-aggrandizing, and humorless. The poor dears were trying so hard to be crazy-cool that they wound up slogging through a heavy luke-warm slurry of their own invention. But I haven’t read the book. In keeping with my Andre Bazinian belief that it’s best for a critic to write about films that they like, I’ll stop talking about On the Road, and tell you instead about something wonderful we discovered because of On the Road. In one scene in the movie (and apparently in the book as well) the boys happen upon a performance of musician Slim Gaillard. Well! David looked him up, and he’s remarkable. He was genuinely hip, wild, and funny, and he not only had more than his share of adventures to write about, he invented his own language with which to write about them! The details of his biography are a bit fuzzy, but he was born in Florida or Cuba, on or around 1916. His father was Greek and his mother was Cuban. He grew up in Cuba cutting sugar cane and picking bananas, maybe. His father, who was a ship’s steward, took him on a tour of the world, but accidentally left him in Crete when he was twelve years old. He eventually moved to Detroit and worked in an abattoir, or at Ford, or as a mortician, or all three. He spoke 8 languages, as well as Vout, his own language, for which he wrote a dictionary. I’m just getting to know his music, but his songs are crazy-wonderful. Lively, contagious, thoughtful, and with a poetry all their own. Yep Roc Heresy, which sounds like nonsense lyrics, is actually a recitation of the names of middle-eastern food, and he does this with food from other nationalities as well. Others, which sound like nonsense syllables are in Vout. And listen to this, Travelin’ Blues, a perfect story with a hot dreamy background. I think Tom Waits heard this! What a discovery! How did I not know about this artist until I was 44 years old? Sigh, if only I’d read On the Road when I was a youngster, like I was supposed to…

We grilled up a lot of mushrooms and red peppers the other night. And it’s been so nice and cool lately, that my thoughts turned to soup. I combined the grilled vegetables with black beans, herbs and a little smoked paprika, and made a smooth, tasty soup. Very easy, very quick. If you don’t have leftover grilled vegetables, you could easily roast the mushrooms and peppers in the oven. I marinated the mushrooms in a little balsamic and herbs, but all of those things are in the soup as well. One of the drawbacks to black bean soup, to me, has always been that it’s a little dull in color. I added a small amount of olive oil steeped with annato seeds, and it brightened the whole thing up.

Here’s a link to some of Slim Gaillard’s music.

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Chickpea & artichoke stew; chickpea semolina dumplings; olive pine nut sauce

olive and pine nut sauce

olive and pine nut sauce

A few years ago I threw my back out. I was just helping our old dog to stand, and she weighed nothing, she was all bones and sunken skin. And yet, somehow, in trying to help her up I pulled something or other and I couldn’t move without pain for a few days. I couldn’t walk, sit, sneeze, laugh, sleep. I felt as old and infirm as our poor dog. A couple of years later I asked a doctor about my back, because it never seemed to get completely better. She said, “You have to strengthen your core! Strengthen your core.” I’ve been thinking about this phrase a lot lately, as I struggle to do one normal sit-up. I’ve been feeling a little lost and off-kilter. Partly because the boys are back in school, I suppose. And partly because I’ve been doing something for a long time, believing it was important–at least to me. And now I’m thinking about doing something else, which also seems very important but probably isn’t and now I’m all confused, and maybe nothing seems important, so why try to do anything at all? What does important mean, anyway? What does it mean to be important? Ack. In this scattered and bewildered state, I seem to need to strengthen my core. Not my core values or affections, because those are very unvaried, they’re constant. But the core beliefs that are hard to hold onto. Viz…it’s important to understand that you’re valuable to your children and your dog, even if you don’t feel all that good about yourself. It’s important not to let discouragement paralyze you, because time is flying. Don’t let yourself judge your work by what the world rewards with awards and praise and money (have you seen what the world awards with praise and money?) It’s probably good to take a pause and look at everything from the outside, but don’t let your doubts keep you from getting back into it, when the time is ripe, don’t feel foolish about working hard on something you know you’re good at. Don’t feel foolish about giving yourself meandering pep talks while you struggle to do sit-ups!! Strengthen your core! Strengthen your core!!

Chickpea and semolina flour dumplings

Chickpea and semolina flour dumplings

What we have here is a typical, Ordinary tripartite meal. A stewy sort of mix of vegetables, which becomes croquettes the next day, and a flavorful sauce to go with the croquettes. In this case, the stew has chickpeas, leeks, tomatoes, and artichokes. We ate it with plain couscous. The next day I combined the leftover stew and couscous with semolina flour (which is what couscous is made out of!), and some eggs to make the croquettes. And the sauce has olives, goat cheese, pine nuts, and a little maple syrup. The reason it’s this pretty color is that I made it with olive oil which I had steeped with annato seeds. You don’t need to do this…you can use regular olive oil.
Chickpea, potato, artichoke stew

Chickpea, potato, artichoke stew

And that’s that!

Here’s Hold On Be Strong by Outkast. Short and to the point!

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Leeks, white beans and French feta AND smoked eggplant-couscous croquettes

Leeks, white beans, & French feta

Leeks, white beans, & French feta

Back in the days before cable, when VCRs hadn’t yet been invented, there were a few movies my brother and I would watch every single time they came on television. (Which was maybe twice.) One such movie was Breaking Away. I hadn’t thought about it much in the intervening decades, but the other night we watched it again with the boys. Well! It’s a beautiful film! It’s beautifully filmed! It’s deceptively spare and simple in a manner that hides a genius of elegance and grace, which places it in the tradition of Ozu or Rohmer. The only non-diegetic music is a continuation of the Italian songs that Dave sings in his attempt to convince the world that he’s Italian. Much of the action seems to happen off-screen, between scenes, in best Ozu fashion. An entire romance and marriage takes place, and we feel real affection for the couple, though we only see them in a few scenes, in passing. The film is about one summer in the life of four teenagers, and it’s full of the kind of latent drama underlying every teenagers’ existence. At any minute they might dash their heads on a rock or crash their car or bike, or be crushed by a truck, they might fall out with friends they love, they might tear their family apart. Any of this could happen, and if this was any other kind of movie it probably would, but here it doesn’t, and this makes it feel more real, more like life. The film glows with a flat, pale, nostalgic light, like a dream of the late seventies, of the mid-west, which people have been trying to capture since in photo filters and iPhone apps. The film is sweet, smart, funny, thoughtful; it’s about infatuation and disillusion and the return of hope. It’s about friendship and family, imperfect and enduring. It’s about freedom and escape, and finding a way to achieve these things without leaving your home. And it’s about work, which makes it a good film to discuss after labor day weekend. The fathers of our four teenage friends were cutters, they cut limestone out of the quarries, and cut them into smooth rocks to build the local university. And now all they have left is a big hole in the ground where their boys swim, and a college full of teenagers who mock their boys. At one point Dave’s dad says he wants his son to find a job and be miserable just like he was. But we know he doesn’t really want his son to be unhappy, and we know that he enjoyed his work as a cutter: he was good at it, he took pride in his work. The boys have to decide what work they’ll do when the work that made their world isn’t an option any more. They have to make their own new world. Doesn’t it remind you of Seamus Heaney’s Digging?

    Digging
    BY SEAMUS HEANEY

    Between my finger and my thumb
    The squat pen rests; snug as a gun.

    Under my window, a clean rasping sound
    When the spade sinks into gravelly ground:
    My father, digging. I look down

    Till his straining rump among the flowerbeds
    Bends low, comes up twenty years away
    Stooping in rhythm through potato drills
    Where he was digging.

    The coarse boot nestled on the lug, the shaft
    Against the inside knee was levered firmly.
    He rooted out tall tops, buried the bright edge deep
    To scatter new potatoes that we picked,
    Loving their cool hardness in our hands.

    By God, the old man could handle a spade.
    Just like his old man.

    My grandfather cut more turf in a day
    Than any other man on Toner’s bog.
    Once I carried him milk in a bottle
    Corked sloppily with paper. He straightened up
    To drink it, then fell to right away
    Nicking and slicing neatly, heaving sods
    Over his shoulder, going down and down
    For the good turf. Digging.

    The cold smell of potato mould, the squelch and slap
    Of soggy peat, the curt cuts of an edge
    Through living roots awaken in my head.
    But I’ve no spade to follow men like them.

    Between my finger and my thumb
    The squat pen rests.
    I’ll dig with it.

Eggplant couscous croquettes

Eggplant couscous croquettes

Leeks! I just love them. I treated myself to some French feta, which is milder and creamier than most fetas I’ve had. I sauteed my leeks with white beans, white wine, thyme and capers, and then I crumbled the feta on top. Delicious!! We ate it with plain couscous. And later in the week I combined the leftover couscous and white beans with eggplant roasted until smooth and smoky and pureed with smoked gouda and bread crumbs. I fried this in olive oil as little croquettes, and served them with an impromptu dipping sauce of maple syrup, dijon mustard and tomato paste.

Here’s Kimya Dawson with I Like My Bike.

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Semolina crusted roasted eggplant, potatoes and butterbeans

Semolina crusted eggplant, potatoes and butterbeans

Semolina crusted eggplant, potatoes and butterbeans

It’s been a strange day. It’s been a strange week. I started this hours ago, and I was going to talk very wisely about Au Hazard Balthazar, but nobody slept last night, it’s rained hard all day, and the power went out. So here we are, hours later, and everything feels very serious, very heavy. The anniversary of the March on Washington–fifty years–sets you thinking about how much has changed and how much has not, both in the country and in the lives of all the people that lived through it all, and are still living through it every day. I’m scared of another war and sick of awards shows of any kind. It’s hard to know where to turn your mind. Well! The other day I accidentally discovered this video of The Washboard Serenaders, and I just love it. They seem so happy and alive and glad to be together making music. They combine humbling amounts of speed and technical prowess with real grace and space, or so it seems to me. Kazoo!

I tried to find more information on them, and apparently they were a loose collection of musicians that collaborated and travelled under various names, and went on to work with other groups in other styles. I love the idea of artistic collaboration, be it musical, or visual, or filmic. Especially when they’re bursting with love for what they’re doing and who they’re doing it with, as they seem to be here.

Here’s another video of The Washboard Rhythm Kings, with some astounding washboardery.

Semolina coated eggplant, potatoes and butterbeans

Semolina coated eggplant, potatoes and butterbeans

More crispy eggplant! Which is really the only way I like it. I combined slices of eggplant with slices of potato and big buttery butter beans, marinated them with fresh herbs, coated them all with egg and semolina flour, and roasted them in olive oil till they were crispy. They need a sauce, too, I think. We ate them with a spicy sauce made from fresh tomatoes and baby spinach, but any simple tomato sauce will do.

Here’s a whole album of The Washboard Rhythm Kings.

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