Roasted butternut, pecan, & mushroom pies

Roasted butternut French lentil pies

Roasted butternut French lentil pies

This weekend marks not only the second anniversary of The Ordinary, but the first anniversary of Clio’s stay in our house, as well. She’s lived with us a whole year! I remember when I went to get her. She was an hour’s drive away, and I was so nervous I felt sick. After weeks of begging for a puppy like a spoiled child, and nights of being sure someone else would adopt her first, I had gotten my way and I was plagued by saucy doubts and fears. Clio had met twenty other prospective families, or so her foster mother had said, and none were right for her. Would she like me? Would I like her? There was another family there to meet another dog. This dog was older, very calm and quiet and frightened, and the foster mom said, “Yes, she’s very good, you’ll have no problems with her.” And then she said, “But I’m not sure about this one,” and let Clio out of her cage. She bounced with joy! She jumped in my lap and licked me madly! She jumped in the lap of every member of the family there to meet the calm dog! She tried to kiss the man behind the counter! And that was that, she came home with me, and she’s been here ever since. People who know me get sick of hearing me say all the things I like about Clio, but it’s her anniversary, so I’m going to tell you here. I love her paws!! She’s a rough and tumble dog’s dog, but her paws are surprisingly elegant. They’re white and silky, and she holds them like a dancer. When she lies down she crosses them, and she’s got many different styles of cross-paws. There’s demure cross paws, and ballerina cross paws, and the extreme, one-arm-slung-over-the-other-I’m-so-glad-you’ve-joined-me-in-my-library-for-a-cognac-in-our-dressing-gown cross paws. Her paws are very speaking, she grabs hold of you and tries to make her wishes known, but we’re so slow! I love the way she sings when she’s nervous. I love the way she hugs–she stands and hovers for a moment and then puts one paw on either side of your waist and squeezes and whuffles. I love the way she cuddles, and especially the way she waggles her head contentedly when she lays it on your arm or leg, as if to get as close and comfortable as possible. I love her sweetness…she loves every dog she’s ever met, even though she’s been bitten badly twice. I’ve never heard her growl at another dog. And she loves most people, unless they’re wearing sunglasses or excessive cologne. And I love the way that she’s leapingly happy, jumpingly joyful. So, in honor of the anniversary of her stay here, today’s Sunday interactive playlist will be on the subject of jumping, leaping, hopping, bounding, bouncing.
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This is the dinner I made for David’s birthday. It’s a very fancy Ordinary dinner. It employs some Ordinary staples, such as french lentils and roasted mushrooms. It’s autumnal, because it also has roasted butternut squash, smoked gouda, and pecans. I made it in big muffin tins, with large holes in them, but if you don’t have those, you could make little free-form galettes and they’d be just as tasty.

Here’s a link to your interactive playlist. Keep bouncing!
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Roasted pepper and tomato tart with almond-hazelnut crust

Pepper and tomato tart with hazelnut almond crust

Pepper and tomato tart with hazelnut almond crust

I fell asleep while watching cave of forgotten dreams. I regret it, of course, but at the time I was powerless against the great wave of sleepiness. I’d worked all day, and we’d been busy, and the film is so quiet and dreamy, Herzog’s narration so sweet and sleepy…well, that’s my excuse. I didn’t miss much, I didn’t sleep for very long. In a way, though, it seems perfect to have fallen asleep during this film, this beautiful film. It’s as though the film itself became a part of my dreams, dreams I will never forget because they’re marked on stone and captured on film. The movie has a sort of dream-like logic to it that I love: When faced with something that you don’t understand, follow it farther and deeper than you would have thought possible. Even as you’re exploring, and you realize that you will never understand, you keep looking, because the mystery itself is so beautiful. As circus performer-turned-archaeologist Julen Monney tells us, “it’s a way to understand things which is not a direct way.” This is exactly what I love. I love the idea of looking at something from the side, or from some angle we can’t even imagine. Cave of Forgotten Dreams is a small glimpse into the Chauvet Cave in Southern France. These caverns contain the oldest cave paintings yet discovered, and they’re remarkable. They show bears and lions and rhinoceros and jaguars, creatures you can’t imagine living in the South of France. The pictures are layered one upon another in a marvelous design. The paintings are beautifully rendered, stylized but so well-observed you believe whoever painted them must have spent hours watching the animals. Their faces are wise and almost sweet, or so it seemed to me. They’re almost all in profile, except for one bison who looks right at you. Some are surrounded by layers of rippling silhouette as if to show movement. There are no paintings of human figures, and no human bones were found in the cave. The only sign that these marks were made by humans is a wall of palm prints, made by distinct individuals, and a footprint made by an eight-year-old boy. The boy’s footprint is next to that of a wolf, and we’ll never know if they were friends or prey. I think I must have fallen asleep through the part of the film in which they discuss the humans of the time in greater detail. I have glimpses of memory of this. But I’m almost glad to have missed this part, because to me a huge part of the wonderful power of the paintings is that they seem deeper than human achievement or understanding. Julien Monney went down in the cave for five days, and then he decided not to go down any more. He said it was too moving, too powerful. Every night he was dreaming of lions–real lions and painted lions. He wasn’t scared of them, but he had a feeling of powerful things and deep things. He said that we need to find a way to look at the cave paintings. Where would he start to look for this new way of looking? Everywhere. He tells the story of an archaeologist in Australia traveling with an aboriginal guide. They came upon some cave paintings that were thousands of years old, and fading and crumbling. His guide started to touch up the paintings. The archaeologist asked him why he would do that, and he replied that he wasn’t doing it, he wasn’t painting, it was only the hand of the spirit. You have the feeling, when looking at the Chauvet paintings, that this is the only explanation for this beautiful series of pictures. They were painted in the same style, but hundreds of years apart. Cave bears have scratched at the walls below the pictures and across the pictures, as though they were trying to add to them, or to make them disappear. I’ve always believed that humans aren’t the center of everything, that there’s some spiritual force in the earth and the air that we can’t control or understand. Maybe the animals understand it better than we do because they’re not always making noise like we are. In a strange way these cave paintings seem to reinforce these ideas. Whatever was captured in the cavern, we were part of it, but not the only part, not the most important part. And Herzog ends with shots of a nuclear power plant near the caves, and he tells us that in Lascaux, mildew formed by the breath of tourists caused the paintings to deteriorate. It gives you a powerful feeling that we have to stop destroying things, stop making noise, stop taking things apart in order to understand them. We have to keep silent, and watch and listen and feel.
Roasted pepper tart with tomatoes, olives, and hazelnuts

Roasted pepper tart with tomatoes, olives, and hazelnuts

This tart was loosely inspired by romesco sauce. The hazelnuts, almonds and smoked paprika are in the crust, and the garlic, roasted peppers and tomatoes are in the filling. And all the flavors blend nicely together. I also added some different kinds of cheese–goat cheese and smoked gouda, and some olives and capers for briny goodness.

Here are some songs from the soundtrack of Cave of Forgotten Dreams. It’s very haunting!

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Crispy spicy semolina-crusted sweet potato fries

Semolina crusted sweet potato fries

Semolina crusted sweet potato fries

Here at The Ordinary, they call me “oblivia.” I’m not the most observant person on the planet. I’ve been known to watch the same movie twice and not even notice until I was halfway through. I feel as though I’m reasonably observant about people and books, but when it comes to music or art, I tend to let it wash over me, so I get the full effect, but I often miss the details. Some songs, though, I pay closer attention to. This is because they have one part, one moment, that I find very exciting. It could be a strange instrument, a strange rhythm, a sample, a noise. Usually it’s not throughout the whole song, which is why it gets my attention. So this week’s Sunday interactive playlist is a little complicated. We’re looking for songs with a particular unexpected moment that you look forward to, that you pay attention to. For instance, the bagpipe in Belle and Sebastian’s Sleep the Clock Around. The clanging noises in 16 shells from a 30.6 (honestly, listen for it, it makes no sense but it makes perfect sense.) The xylophone at the end of Gone Daddy Gone, when it gets all synchopated (that is a xylophone, right?). All of Nina Simone’s little asides in Nina’s Blues. The Jaws and Psycho samples in Beastie Boys’ Egg Man. This list will take a little thought and a bit of explanation. Especially for me, because as well as being oblivious my memory is useless. So I know there are more songs, but they’re not coming to me just at the moment. Add songs if you like (the list is collaborative) or leave a comment, and I’ll try to remember to add them for you.
Semolina crusted sweet potato fries.

Semolina crusted sweet potato fries.

I like sweet potato fries, but often they’re mushy and disappointing. Not when they’re crusted with spices and semolina flour!! This way they’re crispy outside and soft inside. Perfection. I used a blend of “sweet” and “savory” spices, but you can use any blend you like. And you could use herbs instead of spices, if you want. I also used a mix of white and orange sweet potatoes, but either would do.

Here’s a link to that playlist, as it stands so far. I’ll be thinking about it all day at work, so I’ll have more to add later.

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Harvest pie with potatoes, tomatoes and basil

End of summer pie

End of summer pie

Autumn is a good season for time travel. Not extensive trips involving complicated machines, but small, simple glimpses into the past. Maybe it’s the way scents travel in the clear air, or the way the light seems more slanting and golden, but for the last few days I keep finding myself in some other time of my life. Not that I’m just reminded of another time, but for a moment I’m there. I’m a child walking to school in England, or a twenty-three year old walking through the world with my new friend David. For some reason I’ve been thinking a lot the past few days about time passing. Not in the usual way that I think about it passing in my life or in the lives of people I love or in the seasons changing, but on a larger scale, a bigger cycle, about how the world has changed so much and is constantly changing, but under all the clutter and confusion people haven’t changed that much. We still all want the same things: someplace safe to rest our head when we’re tired, enough food to eat, sunshine when it’s chilly and shade when it’s warm. People have probably always struggled, as we do now, to free ourselves from the burden of being hopelessly, irredeemably, the center of our own universe so that we could be kind to others, and see everything around us with more clarity.

End of summer pie

End of summer pie

Here’s a good pie for the change in seasons! It’s like a pizza, so you can call it that if you want. I made the crust much thicker than I usually make my pizza crust, so it would be comfortingly soft and strong enough to hold up to all the toppings. All the herbs and vegetables are from our farm. I like potatoes on a pizza, it’s one of those things that shouldn’t work, but somehow does. I parboiled these and then tossed them in a little olive oil, so they’re soft but just starting to crisp up. I love the combination of tomatoes, potatoes and basil, but you can add any kind of vegetables or cheese or herbs you like on here.

Here’s Good Feeling by the Violent Femmes. I’ve been listening to them a lot lately…talk about a portal to the past!!

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Lemon cream tart

Lemon cream tart

Lemon cream tart

My resumé looks like a tattered patchwork quilt. The pieces are fading and torn, the pattern strange and irregular, and it has giant gaps. Nothing quite reaches, nothing fits together. This makes it fun to apply for things! It’s a craft project!! First there’s the entirely practical and responsible career as an editor, then there’s the entirely irresponsible and impractical career as an independent film maker. And then both of these trails become lost in a tangle of overgrown undergrowth, a riot of branches and new green leaves and flowers and shifting sunshine and shadow. This is, of course, where the boys come along. And the decade of being a mom and a waitress and a once-and-future filmmaker, a filmmaker in my dreams, literally. Nobody wants to see that you were a mom or a waitress, nobody writes that on their resume. But I think maybe we should, because I genuinely believe that it makes you better at everything. Let’s taking writing, for instance, because that is what has me all-absorbed at the moment. One of my all time favorite quotes comes from Alyosha, whose elder tells him that we should “…care for most people exactly as one would for children…” Well, I think we should write about them that way as well! We should see them at their most vulnerable and needy, stripped bare and messy, but we should love them anyway. Even as we see all of their faults, we should feel an irresistible affection for them and generosity towards them. And surely this applies to all people, not just to writing about them, but to being with them and working with them from day to day…to bosses and co-workers and patients and customers and students. They might not be your child, but they’re somebody’s child. They were infants, once, just like the rest of us. In this way we can turn our disdain and frustration into empathy and tenderness. It might not be a marketable skill, it might not be something you list on your resume, but it seems very important to me right now.

Lemon cream tart

Lemon cream tart

Lemon cream tart! With a pecan shortbread crust! It all started when I saw an article in The Guardian about Perfect Lemon Posset. I love the idea of a posset, it seems so warm and comforting and Joan Aikeny. Not this version, though, this version was cool and elegant. And it looked delicious. It’s just cream, really, which somehow magically sets into a silky sort of custard. No eggs, though. It’s magic! All of the recipes suggested that it would be good with a shortbread cookie, so I thought, why not put it in a shortbread crust? That way you’re not just eating thickened cream. (You’re eating thickened cream with more butter and sugar alongside!) And I decided to flavor it with bay leaves and lemon, because this is an intriguing combination I’d seen in an old cookbook that I’ve wanted to try for a while. And I decided to add some rum, because a posset should have alcohol in it, dammit, even if it’s cooked off. I made a smallish tart, but if you wanted a full-sized one, use the full pint of cream.

Here’s Smooth Sailing, by Pete Rock, because this dessert is so smooooooth.
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Tomme de savoie and roasted mushroom tart

Tomme de savoie and mushroom tart

Tomme de savoie and mushroom tart

Hogarth Hughes is very brave, but he’s not fearless. When he hears a strange loud noise, he’ll head out into the darkness by himself, armed only with a flashlight duct-taped to a BB gun. But when he finds out that the loud noise was caused by a giant robot, he sensibly runs screaming. And then he turns back. What made him overcome his fear? Compassion. The giant robot is stuck in electrical wires, he’s helpless and screaming in pain. Hogarth heads back to turn off the electricity and save the giant. The giant recognizes this act of compassion, he’s grateful for the kindness, and this is how they become friends. The Iron Giant, a beautiful film by Brad Bird was made in 1999, set in 1957, and based on a fantastical novel called The Iron Man, written by Ted Hughes and published in 1968. The film is set during the cold war, the novel was written during the Vietnam war, and I write about it now after years of war in Iraq and Afghanistan, and frighteningly on the brink of another in Syria. And, of course, on the anniversary of 9/11, a day of sickening grief and fear. Unlike most movies about giant metal weapons, The Iron Giant is a peaceful movie: anti-war, anti-gun, even anti-hunting. Almost unwittingly, Hogarth shows the giant that he has a soul, because he cares for this little human boy. Tim McCanlies, the screenwriter of Iron Giant, has said that they chose to make paranoia the enemy in the film, rather than any physical, bomb-able character or country. The threat is fear, and the threat is the violence that our fear provokes in us. It feels right on this anniversary to watch a movie that celebrates friendship, empathy, and the strength to resist the urge to act thoughtlessly and violently in the face of our fear.

Tomme de savoie and mushroom tart

Tomme de savoie and mushroom tart

This recipe was inspired by another Brad Bird film…Ratatouille, of course! In the beginning of the film, Remy finds a piece of Tomme cheese, a mushroom, and a sprig of rosemary. He combines them all on a spit, and then he gets struck by lightning! The flavors combine to make a lightning-y delicacy. Well! I wasn’t going to actually get struck by lightning to make a tart! So I added some smoky flavor with roasted mushrooms and smoked paprika. I bought a little piece of Tomme de savoie cheese, and it was very lovely…semi-soft, creamy, mild but flavorful. If you can’t find it you could substitute any semi soft cheese–even goat cheese or brie.

Here’s Barbara Dane and The Chambers Brothers with Come By Here.

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Cornmeal-crusted roasted potatoes

Cornmeal crusted roasted potatoes

Cornmeal crusted roasted potatoes

I like to think about a time when people walked everywhere. Not just all around town, but from town to town, because there weren’t cars or bikes or busses or trains, and they couldn’t afford carriage fare. Like Nicholas Nickleby or David Copperfield walking from York to London, and having adventures along the way, of course: and thus a novel is born. A novel seems to move along at a walking pace, which is maybe why I like novels, because I love walking. I like to go for a walk before breakfast and a walk after dinner. I like to walk when I don’t feel well, because I honestly believe it will make me feel better. I like to walk when I have something I need to think about, or to work out in my mind. I like to walk when I’m trying to write a story. I like to walk when I’m trying to clear my mind. I’m glad to have a dog so I don’t look like the crazy person walking around town for no reason. I’m glad to have a son who always wants to go for a walk with me, no matter the time of day or season of the year. I’m glad to live in a town that is so extremely pleasant for walking through. I’ve been semi-obsessed lately with Bob Dylan’s Time out of Mind. It’s so sweet and sad and haunting and strangely hopeful. To me, the whole album has a walking pace. Not a speed-walking or power-walking pace, but a slow, thoughtful, steady pace, the pace of a person walking from town to town and then further on. The very first song on the album Love Sick, opens with the lines

    I’m walking through streets that are dead
    Walking, walking with you in my head
    My feet are so tired, my brain is so wired
    And the clouds are weeping

And the whole album carries on at this pace, moving from song to song with a quiet, steady beauty. So today’s Sunday Interactive Playlist, is on the subject of walking. Songs about walking, songs that sound like walking, songs you like to walk along to. As ever, the playlist is collaborative, so feel free to add what you like, or leave a comment and I’ll try to remember to add it for you. I’ve been bad about this lately, but the boys go back to school tomorrow and I’ll have hours and hours to drag songs into playlists. And now, we’re going for a walk!

We got these tiny potatoes from the farm. I scrubbed them, coated them with a little beaten egg, coated them in herbaceous cornmeal, and then roasted them in olive oil. They turned out nice and crispy on the outside and soft and tender in the middle. Perfect! And very very easy. I used sage and black pepper, but you could use any kind of herbs you like.

Here’s a link to the walking playlist.
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Leek and caper tart

Leek and caper tart

Leek and caper tart

Au Hazard Balthazar, an austere, scathingly honest film, feels beautifully simple and full of meaning at the same time. Much has been written about the possible meanings of the film, and in particular about its function as a religious parable. In this light, it does seem packed with symbolism: Balthazar has seven owners who could represent the seven deadly sins, the seven stations of the cross; he endures great suffering and is called a saint; the film is bathed in images of wine and bread, and in beautiful shots of hands. And yet aside from all of this, beneath all of this, Au Hazard Balthazar is the life story of a donkey. The film begins with a ringing of bells, and Balthazar as a foal, suckling from his mother on a beautiful hillside on a beautiful day. He’s given to some children as a pet, and they seem to love him. The next shot shows him many years later, as an adult, surrounded by a group of men who beat him brutally. And so the film goes, Balthazar passes from owner to owner, some are crueler and more abusive than others, but none of them are kind, none care about the donkey. The film is, in many ways, a study of human cruelty and indifference on every level. It’s a very depressing and pessimistic view of mankind. And yet there’s something transcendent and very nearly hopeful about the film–about the fact that somebody made an empathetic film about a donkey, about the chance to look at our world from a different perspective, and about the great beauty of the film itself. Ultimately, the bread and the wine don’t feel like religious imagery, to me, they feel very human, and they remind us that religion addresses our very human needs and frailties. And the beautiful disembodied shots of hands, which could be from paintings of saints, are living human hands, reaching to one another with kindness or cruelty or grace. At the end of the film, the wounded donkey is surrounded by sheep, they stream around him like a river, showing him the first real compassion and kindness that he’s experienced in the film. You feel such love for the donkey and for the sheep, who have found something that all the humans in the film have missed, when they clutter their lives with boredom and casual cruelty and self-imposed misery. I think as humans we tend to make everything hold meaning for us as humans, but what the sheep and the donkey know feels deeper than allegories and metaphors and stories humans need to tell ourselves, it feels fundamental and honest and beautiful, and the movie ends the way it began, with the ringing of warm bells.

I think my favorite thing we’ve gotten from the farm this summer is leeks. They’re supposed to be a peasant food, they’re supposed to be something that the characters in Au Hazard Balthazar might eat when they’re down on their luck. But they’re quite expensive around here! So it has been a treat to get thin, beautiful, sweet bundles of leeks from the farm. I decided to make a big flat tart with some of them…almost like a pizza with a pastry crust. I sauteed the leeks with thyme, capers and white wine, and then made a custard of eggs, milk, and two kinds of cheese. I suppose gruyere would be the ideal cheese to use here, but it’s beyond our budget at the moment, so I used a combination of sharp cheddar and mozzarella.

Here’s Ride Your Donkey by the Tennors.

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French cake a week–Tarte aux cerises

Tarte aux cerises

Tarte aux cerises

In which Claire, who doesn’t speak French, bakes her way through a French cookbook from 1962.

What?!?! French cake a week? French cake every few months is more like it. It’s been a while. I got side tracked. But we’re back! And in keeping with the almost-forgotten tradition, we’ll talk about a French film as well as a French cake. This week’s offering is Séraphine. The film tells the true story of Séraphine Louis, a maid who has a secret passion for painting. She’s “discovered” by Wilhelm Uhde, a noted art critic who happens to be renting space in the house where Séraphine is employed. That’s the story of the film, but the film is truly about Séraphine herself; about her slow, quiet movements, about her passions and fears and loneliness. The film itself is slow and quiet, following Séraphine as she collects the materials to make paint, which is a mysterious and beautiful ritual. Séraphine is happiest outdoors, and her almost religious love of nature translates into her paintings, which are wild and vibrant and beautiful. Séraphine doesn’t paint for wealth or fame, she paints for the glory of god, and because she has to paint. She has a lush, vivid world inside of her head, and it spills out onto the canvas with a sort of ecstasy. She paints with her hands, with the power of her whole body, and the fervor of her fevered soul.

Tarte aux cerises

Tarte aux cerises

And it’s another cherry tart! This one is quite simple, just fresh cherries (and bittersweet chocolate chips, which weren’t in the recipe but which I couldn’t resist adding) in a simple crust, with a sort of “cream” poured over. Sometimes simple is best–this was delicious. I had a little bad-tempered trouble trying to piece together the lattice, but I don’t think it needs to be perfect. It’s all getting eaten, anyway!!

The soundtrack to Séraphine was lovely…deep and moving, and here’s a song from it.

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Semolina-pine nut crusted mushrooms and eggplant and goat cheese pesto dipping sauce

Crispy semolina-pine nut crusted mushrooms and eggplant

Crispy semolina-pine nut crusted mushrooms and eggplant

For the longest time we’ve talked about riding our bikes up the towpath to the next town to get breakfast. It’s been an adventure we would go on, someday. Well, today was that day. And a beautiful day it is, too. Seventy degrees, crisp, autumnal, sunny. In fact it was so chilly in the shade on the way out that Isaac said his legs were turning into icicles, so he pedaled extra hard to get into the sunshine. David and Malcolm rode on ahead, and I went at an Isaac’s pace. When I told him that he uses as much energy talking as pedaling, he was silent for a few moments, but when he’s silent he’s thoughtful, and then he has to talk about all of his thoughts. Why do flies like poop? Why do airplanes fly so high in the sky? Can you imagine how happy Clio will be when we get home? She’s going to lick us all over and tell us that we’re excellent. On the way out, this part of the path was all covered in shadows, and he was cold, but now it’s mostly sunny, and he’s warm. Did I recognize how much it had changed? He’s almost certainly beaten his record for farthest ever biking, but it felt like it only took a second. Didn’t it feel like it only took a second? Yes, yes it did. This whole summer felt like it only took a second. This morning we rode over dried leaves, and golden leaves fell in lazy circles all around us, spiraling around Isaac’s bright yellow helmet. A few weeks ago this path was teeming with flowers–honey suckle and wild rose–and it smelled almost unbearably sweet. Now it smelled sharp, like pine and lemon, like the tough green walnuts all over the ground. It’s only August but this morning felt like autumn, and I wondered as I always do how I can feel so much anticipation and regret all at the same time. I thought about Isaac talking and talking, and about how I know that when he’s anxious he talks more and more and his voice gets higher. And how I know that when Malcolm’s anxious he gets very quiet, and stares around with his big beautiful eyes, taking everything in. I thought about the fact that Malcolm knows why I never put anything in my right pocket, and it feels so strange that he knows something about me from my history, from before he was born. Isaac said he’s afraid of heights, and I thought about how he hasn’t ever really been anywhere very high. To him the view from David’s shoulders is dizzying. I feel like we should take him places, we should travel. But it’s nice for now that a trip four miles up the tow path is a momentous exploit.

Semolina and pine nut coated mushrooms and eggplant

Semolina and pine nut coated mushrooms and eggplant

This sauce was made by speedily combining goat cheese, milk, and pesto. And the eggplant and mushrooms were made by marinating them in olive oil, balsamic, and herbs, and then coating them with egg, and then coating them with a mixture of semolina flour and pine nuts. Deeeeelicious. I roasted them, and they got nice and crispy, but still tender inside. Even the boys liked them. We ate it as a meal with potatoes and chard, but I suppose it would make a good appetizer as well.

Here’s Sir Lord Comic with Dr. Feelgood, because we’ve been listening to it a lot lately.

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