Spinach and Portobello tarts with a pecan crust

Portobello and spinach tart

Portobello and spinach tart

We both forgot it was valentine’s day. To be honest, I also forgot it was Friday or mid-February and I can barely remember my name. It’s all a big blur of snow and sniffles and boys home from school every other day. In truth it didn’t matter that we forgot Valentine’s day, because that’s sort of the point. When you’re in love you don’t need to remember Valentine’s day. After more than twenty years a lot of our pleasures together are of the everyday sort, but as much as I value and champion the ordinary, I know that these everyday pleasures, shared every day, are not ordinary at all. I fully realize that having somebody to share each day with, to share our odd sense of humor, our strange meals, our crazy boys, our comfortable silences, our worries and woes, our trips to the grocery store, our wine before dinner, our difficult decisions, our rare days off, our ramshackle house, our dreaming bed, our morning coffee and the cake to go with it, our newly discovered old music, our fondly remembered long-ago loved music, our inspiration, our down days, our photographs, our shared memories of nearly half our lives, our memories of before we met, our new ideas, our favorite films, our exhaustion, our sickness, our hope for spring, our lengthening days; I fully realize that having somebody to share all of this is a rare and wonderful thing. I fully understand this, and I’m thankful for it, every day. Happy Valentine’s day!

Spinach and portobello tarts

Spinach and portobello tarts

Of course, though I don’t need to remember Valentine’s day, I’m always glad of an excuse to think of some special meal to make. I made this a few days ago, and it seemed pretty special at the time. David had the idea of slicing the mushrooms the way apples and pears are frequently sliced on top of a fruit tart, and I think it worked very well. The custard is spinachy and smoky and pleasantly tender, and the mushrooms crisp and meaty.

Here’s Cee Lo Green with All Day Love Affair

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Butterbean and greens dumplings

Butterbean and spinach dumplings

Butterbean and spinach dumplings

Dear Sir and or Madam: I am writing to apply for the job/ the grant/ the fellowship/ or to submit a story for publication. I realize that roughly a million other people are applying for the position and that they’re at least as skilled and qualified as I am, and all just as passionate about attaining the position/grant/fellowship/publication. I realize that I have absolutely no qualities to recommend me over these other million people, and that they’ve probably graduated more recently with higher honors, and have probably worked in the field some time in the past decade, as I have not done. They probably have more powerful friends to recommend them, more scintillating personalities and better networking skills. They’re probably better at ironing their clothes, being team players and using the latest computer programs. They probably smile more often and more convincingly, they’re probably bubbly. They’re probably effervescent. However, I hope you will take the following information into consideration when making your final decision: My dog really likes me. No, she hasn’t told me so in so many words. She hasn’t put it in writing, and I can’t give you her contact information so that you can determine the veracity of my statement. But it’s true, I tell you! You should see how happy she is when I come home from work or even from a walk around the block. She leaps! She sings! She wags her tail so vigorously you’d think it would fall off! If I’m in the house, she’s likely to be near by me, and I’m fairly sure it’s not just because I’m always eating or playing with food. When I sleep, she’s always practically on top of me, and when I wake and come downstairs, she does too! Sure, she likes everyone she meets, and I can’t guarantee that she likes me more than anybody else, but it’s not a contest, is it? Oh, it is. It is a contest. The whole world is a competition. I see. And maybe everybody’s dog loves them as much as I think she loves me. It’s probably true, I understand. I’ve decided not to attach my resumé, because despite a promising beginning and lots of opportunities, it seems to taper off somewhere in the middle and the last decade or so is frankly… Well, instead I’ve attached some pictures of my dog! And proof that she has her license and rabies shot! If you need any more information about her, or would like to set up an interview with her, just let me know! She won’t mind, she loves meeting new people. She’ll tell you all about how good I am at going for walks and napping and putting kibble in her bowl and singing every song ever written as if it was about her. Well, she would tell you if, you know… In summation thank you for your consideration, and I hope you’ll look at this whole process from my dog’s point of view, if only for an hour or two.

butterbean and greens dumplings

butterbean and greens dumplings

We’ve had more icy weather, the boys are home from school for the second time in three days. It’s a long long winter. I felt like eating something plump and savory and comforting, and that’s just what these little dumplings are. They’re fairly simple: kale, spinach, butter beans and cheese baked in a crispy crust. Obviously, they aren’t steamed yeasted dumplings, and they’re probably not officially dumplings in any sense of the word, but that’s the name that their shape suggested to me.

Here’s I Wanna be Your Dog by Uncle Tupelo. I love this version!

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Beet green and goat cheese timbales with braised golden beets

Beet green and goat cheese timbales

Beet green and goat cheese timbales

In the winter months we all live in much closer proximity to our household spirits. We’re all inside more often, with the doors and windows shut tight. We’re always around, being our clumsy noisy human selves, making messes and dust and unwittingly feeding our spirits. They can’t slip out into the open air for a spell, so they gather in the corners and stick in the cobwebs in the window wells. The dust spirits dance in irked agitation in the chilly sunbeams, tangle in the curtains, and bake behind the radiators, the pee spirits howl from behind the toilets, there’s nowhere for them to go! Nowhere to go! In the kitchen, the more benign food spirits hover in the air smelling like roasted mushrooms and boiled potatoes, lingering like the smell of a holiday. I love our Ordinary spirits, of course I do. They keep me company all day, but I think we’re all looking forward to a time when we can open the windows and doors and let them out for a while, let them fly up to the trees and cling to the bushes, let them explore the neighborhood. I’ve noticed, of late, that the spirits in the kitchen have become so desperate, so brazenly bold, that they’ve started to show their faces. Whenever I run hot water in the sink, or boil water on the stove or in the kettle, a beautiful oval of mist forms on the frosty windows. And in each oval a face appears! They’re funny, happy, mischievous faces, watching us as we cook and eat and talk.

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It’s nice to have their company in our warm home on dark cold nights, but I’m sure that they, too, are dreaming of a long late balmy evening, when they can slip from our windows into the sweet summer air.

beet green timbales with braised golden beets

beet green timbales with braised golden beets

I was quite proud of this meal! I bought a bunch of golden beets, which seem at once wintery and summery. I wanted to do something that used the greens and the beets, and this is what I came up with. I made a dense sort of quiche with the greens, using goat cheese and a little corn meal for texture. I seasoned it with rosemary, thyme and garlic. And I baked them in a muffin pan with large, shallow cups. I lined these with crumbs made from toasted pecans, corn meal and whole wheat bread. I didn’t know if they would come out properly, and I feared I’d have a burnt sticky mess, but they came out perfectly…crispy and buttery outside, and tender and tasty within. I made a sort of sauce for them with the beets sliced very thin, braised in white wine and balsamic and then stewed with tomatoes until the beets were tender crisp and the tomatoes were completely broken down and saucy. And that’s that! We ate them with small potatoes roasted with capers and lemon and a simple arugula salad.

Here’s Bob Marley with Put it On. Feel them spirit!
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Butternut, nut, chard, and french lentil pie

Butternut, nut and french lentil pie

Butternut, nut and french lentil pie

HAPPY NEW YEAR, ORDINARY FRIENDS!! I’m feeling light of heart and weighty of thoughts, which seems in keeping with the situation and the season. Clio and I took our scamper on the towpath this morning to our favorite field, where the sky arches overhead in bright clouds, and the field bows underfoot in a gentle slope to a rushing singing creek, and that’s how my spirits feel. Buoyant and grounded. Castles in the air with foundations on the ground. I’m feeling resolutionary. As I mentioned last year, to me, “resolve” doesn’t mean to give something up, but to come into focus, to become harmonious, to be solved, or healed. And this year, for some reason, I’ve been thinking about how many typical New Year’s resolutions face inward, they’re about ways to change yourself and make yourself healthier or more successful. We got a message from a fortune cookie recently that said “Only when free from projections, we can be aware of reality.” Well, I’d like to respectfully disagree with the fortune cookie. I believe it’s all projections. It’s all images and moments that we create and collect: the sunshine and shadow, the bright vivid colors and the dusky quiet times. And just as we’re the authors of our own stories, we’re the auteurs of our own film: we decide how everything is connected. We connect all the flickering moments. And I’d like mine to be inspired by Ozu and Berri and Tati. Quiet and thoughtful, humorous, beautiful within each frame and from frame to frame. Celebrating the oddness and worth of ordinary moments. With just the right music and just the right movement at exactly the right time. Of course “projection” also means casting our ideas and our stories outside of ourselves. Sharing them with others, and creating an understanding of everything else through the experiences and lives of others. Empathy. So that will be part of it all, too. We’ll focus, and then we’ll project. We’ll share a cup of kindness, a draught of good will. In the days of alchemy, “projection” described the process of throwing a stone into a crucible to create change: change from base metals to gold, originally, but eventually it described any change. “I feele that transmutation o’my blood, As I were quite become another creature, And all he speakes, it is projection.” So on this day of new beginnings we’ll think of this, too. We’ll think of focussing, reflecting, projecting, in the glowing hopeful lengthening days. Oh, and I will learn to play ukulele!

Roasted butternut, french lentil and nut pie.

Roasted butternut, french lentil and nut pie.

If this seems a lot like last year’s New Year’s pie, that because it is! Same butternut squash, french lentil and chard. And yet, it’s completely different. I’ve been playing around with savory nut custards, lately, and this is further evidence of that. It has more eggs, and I whizzed them with hazelnuts, almonds and pecans until they everything was quite smooth. The butternut was roasted in halves rather than small pieces, and then blended right in with the nut mixture. The chard and lentils provide a nice difference in texture, and smoked paprika and smoked paprika add a nice savory to the sweetness of nuts and squash.

Here’s Feeling Good, by Nina Simone.

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Parsnip and kale pie

Parsnip almond pie

Parsnip almond pie

Hello again, Ordinary friends! I hope everybody had a peaceful joyful holiday. We did, although my bad cold has turned into something else lingering and painful in my head, which makes me feel like I’m under water. I couldn’t hear or think or smell or taste, and the past few days I’ve had a strange sleepy feeling of not being fully present. I must confess it’s given me the oddest feeling. Sometimes things work in your head but they don’t work in real life. Something you cook or write or draw makes so much sense when you think about it, but upon execution it’s just not quite right. Well, it almost felt that my whole life only worked in my head. My whole world that I’ve created for myself only worked in the isolation of its own little microcosm, everything contained in fragile little bubbles, and upon exposure to reality they *pop* and everything floats away, as insubstantial as you’d always feared it might be. I met a stranger and she asked what I did–she said, “What do you do?” And I panicked! I giggled and yelled “crossword puzzles!” Naw, I didn’t, but I think I might have babbled about how pretty my dog is. Not that it matters, but it’s a big question and I wasn’t ready for it. However, however, this morning Clio and I went for a long walk on the tow path, and it felt good to get back because it’s been so slick and icy it wasn’t walkable. And it’s remarkable how much color there is this time of year, if you really look for it. In the bark of the trees, and the lingering leaves, and the vines and the rocks and the moss and the pale golden green wintery light. In the pretty busy cedar waxwings and robins and cardinals. And we came to a place at the end of the path, where a golden field curved softly before us, all covered in frost, and an arch of pale cobbled clouds curved softly above us, glowing with morning light, and I swear, standing there between them you felt you could breathe it all in, you could inhale this hopeful light. Well, my spirits were elevated, my head cleared and I thought about rebuilding the world in my head. Which is after all a very strong and vivid world, most of the time, built on my very strong love for the boys and David and Clio and the towpath and this town and my new five blank notebooks and my new sea green pen with a small white whale on it and all of the stories I’ll write with it, which are in my head already, waiting to come out. And then I came home and coughed a lot, but minutes later I could actually smell Isaac’s new modeling clay, and I could feel things coming into focus. And this is what I did on my winter vacation.

Plus I made this parsnip pie. It has a filling of almonds, hazelnuts and eggs, seasoned with rosemary, nutmeg and lemon zest and mixed with roasted parsnips and bright kale. I think it probably tasted good. And that’s all I can say about that because I’m late for work!

Here’s Nina Simone with In the Morning, which has been stuck in my head for days.
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Hazelnut spinach tart

Hazelnut spinach tart

Hazelnut spinach tart

I seem to get a lot of calls and texts from people I don’t know, for people I don’t know. One woman in particular, a certain Lorraine, must have chosen my number at random to throw off the pack of people calling for her, none of them with anything nice to say. Last night I got a text from someone asking how my evening was going. It was a misdirected message, so I just ignored it, but we were thinking it would be funny if I wrote back. “Oh, you know, not so bad. I worked all day, and I’m strangely tired, even though we weren’t very busy. It’s all snowy here, it snowed most of the day. Now it’s rain upon ice upon snow upon snow upon last week’s snow. Very pretty and surreal in a glowing glittering pinkish-dawn light kind of way. I got home from work early because of the snow-slowness, but also because of the snow, the whole day felt like evening, and when I got home I just wanted to drink some wine, make dinner and go to bed, even though it was only late afternoon. I thought about times before electricity and heat. In the winter they must have shut their lives down when the sun went down. Especially if they couldn’t afford lamps or candles. I suppose I haven’t evolved much past that. Malcolm was at a guitar lesson when I left for work, and at a friend’s house when I got home. Isaac didn’t want to sleep without him, so he came down and watched Desk Set with us, and it was funny to think about him processing information about this huge ridiculous computer. Funny to think that computers have always been part of his life. One of my favorite parts of the movie is when Spencer Tracy grabs Katherine Hepburn’s hand and says, “I bet you write wonderful letters.” I bet she does! It felt strange to be waiting up for Malcolm, a sort of premonition of things to come, and a strange discombobulating reminder that my parents probably waited up for me when I was out till all hours. Of course I was older than Malcolm is now, and it was disarming to think about what Malcolm will be like when he’s older. When he came home he was all rosy and bright-eyed from the cold, and he gave me two hugs and sat with his arm around me for a few minutes, which was especially nice after I’d been confusing myself with thoughts of the future and the past. He told me he ate raspberries and whipped cream for dessert, and he knew I’d be jealous. We made the boys go to bed, but we could hear them talking, and I like to think about Malcolm telling Isaac about his day. My throat hurts, so I’ll probably drink some orange juice before bed. And that’s about it, that’s how my evening’s going.” But of course I didn’t write that, I didn’t write a long letter to a compete stranger. I just left it. I miss writing letters, although I was never very good at keeping up a correspondence. I like email for the immediacy of it, but I feel like we sometimes get lazy with it. Obviously texts and tweets are the least likely to be thoughtfully composed, but they’re still words, they’re still writing. So today’s interactive playlist is the subject of written communication: Letters, tweets, texts, writs, notes, cards, telegrams, whatever you like!

Hazelnut chard timbales

Hazelnut chard timbales

The first night, I made these little timbales, if you like, or tiny flans. I was experimenting with the idea of savory hazelnut frangipane, or hazelnuts ground into a sort of quiche mixture. It was very tasty! The next night, I decided to put it all in a crust, a yeasted crust almost like pizza dough. And I arranged some artichoke hearts and cherry tomatoes on top, for a change in texture and taste, and because it looked pretty and festive. And that’s that. I made enough dough for two small pies, and I used half of it to make a pizza for the boys, with simple red sauce and mozzarella.

Here’s your link to the interactive playlist. As ever, add the song yourself, or leave a note in the comments and I’ll add it for you.

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Pear and gianduja tarts

Pear and gianduja tarts

Pear and gianduja tarts

Snow Day! They cancelled school before it even started snowing today, but by the time the boys were out of bed the snow fell thick and fast, and it’s still coming down. We trudged around our pretty town in the slush, the boys sledded a few times, Clio ran like a crazed reindeer in a snow-covered field, and now it’s pjs and legos and hot tea. Yeah. Last night we watched Searching for Sugarman, and, oddly, it featured more than a few shots of Rodriguez trudging around Detroit in thick snow. Just shots of him walking in the snow, and they were oddly moving. The whole film was surprisingly moving, as a matter of fact. It wasn’t really the story that got to me, although it’s a remarkable story, and although the music was intriguing, I didn’t feel like I knew all that much more about it for watching the film. It was the character of Rodriguez himself, as articulated by all the people around him. And not by the music critics and record producers, but by the Ordinary people in his life–his three wise and eloquent daughters and the bricklayers and construction workers he sees from day to day. We don’t actually hear him talk too much himself, which somehow suits the mysterious character we’ve been told about, who was so shy he performed facing the back of the stage. But his daughters and co-workers present the picture of a man who is content, not in a comfortable lazy way, but in a satisfied way, in the way of somebody who finds a lot to be happy about in small things, who is happy with what he has achieved, who is constantly curious and questioning, but not dissatisfied with what he has. Somebody who has his own definition of success, which extends from recording music to the hard labor he does to support himself in Detroit–demolishing and cleaning out houses. I’ll let Rick Emerson, a construction worker and friend of Rodriguez’s, tell you all about it, “He had this kind of magical quality that all the genuine poets and artists have: to elevate things. To get above the mundane, the prosaic. All the bullshit. All the mediocrity that’s everywhere. The artist, the artist is the pioneer….What he’s demonstrated, very clearly, is that you have a choice. He took all that torment, all that agony, all that confusion and pain, and he transformed it into something beautiful. He’s like the silkworm, you know? You take this raw material, and you transform it. You come out with something that wasn’t there before. Something beautiful. Something perhaps transcendent. Something perhaps eternal. Insofar as he does that, I think he’s representative of the human spirit, of what’s possible. That you have a choice ‘And this has been my choice, to give you Sugar Man.’ Now, have you done that? Ask yourself.” It’s almost as though he’s been reading Rolands Barthes, ““The film spectator might adopt the silk worm’s motto: inclusum labor illustrat: because I am shut in I work, and shine with all the intensity of my desire.” Because he’s shut out of a lifetime of fame and fortune, because he’s shut into the cold troubled city of Detroit, because he’s shut into his own creativity, he shines, and makes everybody around him shine with him.

Pear and gianduja tart

Pear and gianduja tart

I bought some pastry rings at the flea market, and I confess I didn’t know what they were for. A small amount of research suggested that you place them on a baking sheet and line them as you would a tart pan. So that’s what I did. I made the crust out of a sort of shortbread dough. I had some crumbled hazelnuts and chocolate chips from another recipe I’ll tell you about soon, and I decided to combine them with a bit of egg and milk and process them until smooth, and then top all of that with slices of pear. Yum. I made two smallish tarts (I think they’re 12 centimeters across) but you could easily make this in a ten-inch tart pan. You might want a bit more pear, that’s up to you!

Here’s I Wonder by Rodriguez from Searching for Sugarman.
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Double-crusted pecan, french lentil and chard pie

Lentil chard and pecan pie

Lentil chard and pecan pie

If the sun ever came out you felt that it might be warm, but the morning was cold and damp. A pretty mist clung to the ghostly sycamores and the blue-bronze wintery leaves, and it crept inside to chill your bones. All the vendors at the flea market huddled or paced behind their tables to keep warm. It was a slow day, but wednesdays are always slow days. They had a slight rush of business. A lunchtime rush? Too early for lunchtime, way too early for lunchtime. Well I’m eating lunch. Yeah, but you’ve been up since four. Oh, I got up at three this morning, and thought why bother going back to sleep? Oh, that’s just terrible. I can give you the owl for five dollars, or the goose for eight. Half price on all the jewelry, and everything is fifty cents in this box. Behind one table stood an elderly man with an unperturbable smile on his face. A woman walked up to his wares and he said, “Tremors!” by way of greeting. He held up his hands in demonstration, and they were, indeed shaking. “I’ve got tremors.” “Well, we still like you,” said the woman. “And I still like myself!” He replied brightly. And then they discussed crocheted blankets, just the thing to keep you warm an on early December morning.

French lentil, chard, and olive pie

French lentil, chard, and olive pie

We went to the flea market to search for Christmas presents and came home with nothing but a stack of cake pans and pie tins for Claire! What a brat. They’re beautiful and slightly mysterious vintage French pie tins and cake pans, and I love them. And I’m looking forward to using them. I made this pie in one such vintage french cake tins. It’s a little broader and flatter than a traditional American cake pan, which makes a nice double-crusted savory pie. This is filled with some of my favorites–french lentils, swiss chard and black olives. I also tried something new, which was to blend eggs with pecans and mix that right in with the filling. Almost like a pecan frangipane. I thought it turned out very tasty. If you don’t like olives, don’t be put off this recipe. Try substituting raisins!

Here’s Soldiers Things by Tom Waits, my flea market theme song.

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Brioche-crusted pie with greens, butter beans, raisins and walnuts

Brioche crusted pie

Brioche crusted pie

Isaac woke up early with a nightmare. He wanted to cuddle, and it was a cold sleety slatey morning, I should have cuddled. But I mumbled something cranky about having to make his lunch and got myself a cup of coffee. He told me about his dream, but I only half-heard. He was on a field trip, and there was a train, and it left without him. He told me that last night, he and Malcolm were playing a game of catch with a stuffed dinosaur, and Malcolm told him they wouldn’t be able to play games like that when they got older. They talked about getting older, and Isaac told Malcolm he doesn’t want him to go away when he turns eighteen, and they both agreed to live in this house when they’re married and have children and dogs of their own. I think about time passing constantly, perpetually. The thought of it is a strange sort of weight, sometimes pleasantly grounding, sometimes like falling down on hard rocks. It’s so poignant to me to think about the boys thinking about time passing, thinking about this moment as something they won’t have forever. It’s so strange to think about them almost regretting this time even as it passes, and fondly remembering this illicit game of after-dark-dinosaur-catch even as they’re playing it. And, of course, I thought about how time works in such a way that by the time they’re eighteen they’ll feel differently about everything, when they’re married and have kids and dogs of their own they’ll see the world from a completely different center. And how when they’re older they’ll realize that they can still play catch with a stuffed dinosaur any time they like. And this being the day before Thanksgiving, I thought about how grateful I am that they’re good friends, and how thankful I am to have them as my friends. And I thought about yesterday at the doctor’s office. We went for flu shots, and Malcolm was near-tears-worried. We sat in the waiting room, which happens to be across the street from our house, and I looked at our house from the outside. It was just that time of day when the lamps came on, and the cars’ headlights made colorful splashes on the slick grey streets, but it hadn’t ever really been light all day. Our windows were lit and warm, and our dog was waiting in the doorway watching us. We waited over an hour, which felt horrible, what with all the anxiety and apprehension. But we were closed into a little room, waiting, and it started to be okay. The boys made each other laugh about stupid things, which probably seemed funnier because we were nervous. They were weighed and measured, and they’re growing about an inch a month, which seems crazy and beautiful, and I had that strange feeling of pride that starts when they’re tiny babies and put on an ounce or two. And I realized I want to be thankful for all the moments, not just when we’re gathered around an abundant table, but when we’re sitting in a waiting room, or stuck in traffic, or arguing over homework, or when they’re driving us crazy by playing catch with a stuffed dinosaur when they should be asleep. All of it, I’m so grateful for all of it.

Brioche-crusted pie

Brioche-crusted pie

I’ve gotten to the point where I call any yeasted dough with eggs in it “brioche dough.” I know! It’s not right! It’s lazy and inaccurate. So this isn’t really a brioche dough, but it’s a tender, rich, flakey sort of dough. And it’s nice and crispy on the outside. I filled it with my favorite combination of greens, raisins and nuts, but you could put anything you like in there. I used kale and chard, but you could use spinach or broccoli rabe. I used walnuts but it probably would have been better with pine nuts, and you could easily use pecans or almonds. You see, it’s very versatile. I think this would make a nice vegetarian Thanksgiving option, and in fact I plan to make something similar for dinner tomorrow, and maybe I’ll tell you about it some other time.

Here’s Bob Marley and the Wailing Wailers with Put it On.

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Purple sweet potato, arugula, and olive pizza

Purple sweet potato pizza with arugula

Purple sweet potato pizza with arugula

While Malcolm is away, Isaac gets to call all the shots. So we watched a show on dinosaurs. He likes these shows with men and women in denim shirts and floppy hats, leaning on their tanned knees and peering out over the desert. They tell us about dinosaur bones, and then we see very realistic animations of the dinosaurs who had those bones, trundling or scuttling around the prehistoric forests. Last night’s show was about the T-rex, who apparently had a bigger brain than anyone gave him credit for, but moved more slowly. Somewhere in the world (I’ll admit I wasn’t paying very close attention) a group of T-rex bones were found close to one another. Four whole dinosaurs! Why? Why exactly did they live and die so close to each other? According to the experts, it was probably a sign that they hunted in packs. “These shows always miss the obvious,” said our Isaac, with a sigh in his voice. “They’re always looking for attacking and fighting. What if the dinosaurs just wanted to be with each other?” They’re not hunting in packs, they’re making dinner together. They’re just sharing their food, and keeping each other warm. And in a second, in the twinkling of an eye, I saw that the whole history of man and beast has been approached from the wrong angle. Our history shouldn’t be told as a succession of wars and disasters and people tearing one another apart! It should be about people just wanting to be with each other. Take note, historians and anthropologists and archeologists. It’s just so obvious.

This pizza was very very tasty. I couldn’t resist buying some purple sweet potatoes, they’re just so pretty. So I sliced them thin and roasted them with olive oil, balsamic, rosemary and smoked paprika. Sort of like sweet potato pepperoni!! And then I decided to put them on a pizza with baby arugula and black olives. Sweet meets peppery meets salty. I put some of the arugula under the cheese, and I scattered some on top at the end. I used a mixture of sharp white cheddar and mozzarella, which I think was a good combination, but obviously you can use whatever you like. And that’s that.

Here’s Louis Armstrong singing Get Together (yes, that Get Together!!)
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