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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Hazelnut chocolate cherry tart

Hazelnut chocolate cherry tart

Hazelnut chocolate cherry tart

David showed me a story earlier today, and I can’t stop thinking about it. [David showed it to me here, on Futility Closet, where you can read the whole story much more concisely and coherently.] It concerns Michel Navratil, the last survivor of the Titanic. He and his brother, who were 2 and 3 years of age at the time, survived the crash, but had no adult to claim them after, and spoke no English, so they came to be known as “the titanic orphans.” A woman who had been in their lifeboat looked after them until the true story could be discovered. As it happens, they were the children of a French tailor who had taken them from his estranged wife, and planned to escape to America with them. He’d taken them to Monte Carlo, and then to England, and they’d boarded the Titanic under assumed names. As the ship was sinking, their father “…dressed me very warmly and took me in his arms, A stranger did the same for my brother. When I think of it now, I am very moved. They knew they were going to die.” Michel’s voice is so sweet and thoughtful, and his memories are so unexpected, yet so perfect for a child. You can’t help but fill in the story, you can’t help but wonder if the brothers were friends, as my boys are. Did they travel with their arms around each other, as my boys do? They’d already had such adventures by the time they reached the Titanic; were they scared? Were they angry at their father? Did they know where they were going? What would their life have been like if the ship had never crashed? Michel does not remember being scared. He enjoyed his time on the Titanic, he found it “A magnificent ship!…I remember looking down the length of the hull – the ship looked splendid. My brother and I played on the forward deck and were thrilled to be there. One morning, my father, my brother, and I were eating eggs in the second-class dining room. The sea was stunning. My feeling was one of total and utter well-being.” And even after they struck the iceberg, he wasn’t frightened, “I don’t recall being afraid, I remember the pleasure, really, of going plop! into the life-boat. We ended up next to the daughter of an American banker who managed to save her dog–no one objected. There were vast differences of people’s wealth on the ship, and I realized later that if we hadn’t been in second-class, we’d have died. The people who came out alive often cheated and were aggressive, the honest didn’t stand a chance.” Michel and his brother were eventually discovered by their mother and taken back to France (on a boat!) His brother died aged 43 in 1953. Michel became a professor of philosophy, and he lived to be 92 years old. But he says, “I died at 4. Since then I have been a fare-dodger of life. A gleaner of time.” A gleaner of time. Good grief.
**********
I call this a cake, but you could make it in a square pan and cut it into bars and call it bar cookies. It’s dense and delicious. It has dried cherries, toasted hazelnuts, oats, and chocolate. It’s plain in many ways, but it’s also complicated and delicious. David and I joked that it was like trail mix bars, but trail mix bars with plenty of butter and sugar in them!!

Here’s Take Me in a Lifeboat by Flatt & Scrubbs
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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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Thinly sliced potatoes with tarragon and leeks

Thinly sliced potatoes with tarragon and leeks

Thinly sliced potatoes with tarragon and leeks

This morning on the way to school, Isaac asked, “Mom, what’s a hobo?” I told him my understanding of the word. He thought about it a bit, and asked a few questions about riding the rails. And then he said that when he grows up, he’s going to have one train with boxcars, and his kids can ride around and make a fort in it, and anybody else that wants to ride it is welcome. It will go around his giant yard with the tall grass, and then on to points unknown. I love the generosity of this plan, and the fact that my Isaac, who is a man who would stay warm and cozy in his pajamas all day long if possible, has devised a way to combine the life of a hobo with safety and certainty. And of course I’ve been thinking about hobos the rest of the day. I’ve always been fascinated by hobos, probably because I would would make such a bad one. I don’t like being cold and dirty, I don’t like uncertainty, I’m easily overwhelmed by darkness and loneliness and vast unknown spaces. But I love songs about hobos and ramblers, and films about them. Like Preston Sturges’ beautiful Sullivan’s Travels, or John Davis moving documentary Hobo. I saw this one in a theater in Edinburgh, alone and far from home, and it made me weepy. Very honest, very powerful, with a wonderful soundtrack. I’ve been reading up on hobos, to be sure I gave Isaac the right information. Here are some things I’ve learned today. A hobo wanders and works, a tramp wanders and dreams, and a bum neither wanders or works (that’s me.) Hobos have a shared language, and it reminds me of Slim Gaillard’s Vout. I imagine that it changes constantly and varies from place to place. Hobos also have a shared sign language or code. They leave marks for each other in coal or charcoal, to share information about mean cops, barking dogs, kind ladies. I love language and I love drawings, so I think this is a beautiful idea. It’s a network of connection between people I think of as fundamentally lonely. It’s a way to look out for one another and to say “I was here,” to mark your route and write your history. It seems fitting that it lacks the permanence of most graffiti, just as the life of a hobo lacks constancy. The fact that the language is shared gives it a history and a future, but the mark itself is transient and vulnerable to all the shocks of time and weather.
180px-1_hobo-code
And “An ethical code was created by Tourist Union #63 during its 1889 National Hobo Convention in St. Louis Missouri. This code was voted upon as a concrete set of laws to govern the Nation-wide Hobo Body; it reads this way:

Decide your own life, don’t let another person run or rule you.
When in town, always respect the local law and officials, and try to be a gentleman at all times.
Don’t take advantage of someone who is in a vulnerable situation, locals or other hobos.
Always try to find work, even if temporary, and always seek out jobs nobody wants. By doing so you not only help a business along, but ensure employment should you return to that town again.
When no employment is available, make your own work by using your added talents at crafts.
Do not allow yourself to become a stupid drunk and set a bad example for locals’ treatment of other hobos.
When jungling in town, respect handouts, do not wear them out, another hobo will be coming along who will need them as bad, if not worse than you.
Always respect nature, do not leave garbage where you are jungling.
If in a community jungle, always pitch in and help.
Try to stay clean, and boil up wherever possible.
When traveling, ride your train respectfully, take no personal chances, cause no problems with the operating crew or host railroad, act like an extra crew member.
Do not cause problems in a train yard, another hobo will be coming along who will need passage through that yard.
Do not allow other hobos to molest children, expose all molesters to authorities, they are the worst garbage to infest any society.
Help all runaway children, and try to induce them to return home.
Help your fellow hobos whenever and wherever needed, you may need their help someday.
If present at a hobo court and you have testimony, give it. Whether for or against the accused, your voice counts!”

Good advice for all of us! For any man or saint among us. Now if you need me, I’ll be on a freight train headed west. Until Isaac decides it’s time to turn the train around and come home, that is.

Here’s Hobo Blues by Peg Leg Howell.

And here’s a recipe for late summer or early autumn, or this cusp we’re currently riding, exactly between the two. Almost everything was from the farm…potatoes, tomatoes, leeks, and they’re all layered with olives and smoked gouda to make a rich, tart, smoky, comforting, bright dish.
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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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Farro with smoked sweet potatoes, french lentils and pinenut lemon aioli

smoked sweet potatoes with farro and lemon aioli

smoked sweet potatoes with farro and lemon aioli

Further Tales from the Towpath. Every morning since the boys have been back in school, David and I have been going for a bike ride on the towpath. Flying down this green tunnel with the man I love, on the bike he bought for me the year we got married, seventeen years ago, is an every day thing, but I don’t have to remind myself of how important it is, how valuable. You think about all the things that have changed and are changing every day, and all of the things that have not and will never change. Riding a bike still feels like flying, it’s still exhilarating, just as it was when I first learned. The air is colder every morning, the sun lazier each day to climb up and burn off the chill. This morning was the kind of cold that makes your ear-bones hurt and renders your fingers useless. As David said, it was miserable and beautiful at the same time. The mist rose off the water in small smoky tornadoes, and it revealed hundreds of spider webs all around us. It was as though we’d put on spider-sensing glasses. In the grass some webs are vague and formless, like tiny tactile clouds you could scoop up with your hands, and some look like small tents or funnels, as if a little circus had pulled into town. In the bushes and trees, the mist clung to Halloween spider webs in little clusters of light. Hundreds!! I like to think about this arachnid community, which is always there, though we don’t see it and think about it. I like to think about them busy with their lives, going about their business just as we are, all the humans on the canal, walking with purpose or ambling along, alone with our thoughts or deep in conversations. When we went camping one night, we discovered that if you shine your flashlight in the grass, a wolf spider’s eyes reflect back bright and green. It was as if the grass was full of sparkling emeralds! Full of them! Who knew there were so many spiders about! Earlier in the summer, we let a baby tree frog, raised from a tadpole, free in our back yard, and the other day, David found a big healthy tree frog, who clung to his hand like it was a warm and solid comfort. The same frog? We’ll never know. And that same night we saw screech owls wheeling around in the trees, and heard their tremulous song all night long. They live in our neighborhood! They hang out in our yard, whether we hear them or not. Well, I feel lucky that they’re there, grateful to get a glimpse of them from time to time, and glad to be reminded again that we’re not the center of everything, we’re not the most important, we’re part of a big teeming world at work all around us.
Lemon pine nut aioli

Lemon pine nut aioli

One day last week David made a fire in the back yard and the boys helped him burn up all the little twigs and sticks. Because I’m always thinking about food, I decided to try to smoke some sweet potatoes I’d gotten from the farm. I peeled them, wrapped them in foil, and buried them in the bottom of the fire, where I let them smolder for an hour or two. They turned out very nice! Soft inside, crispy outside, smoky and good. I made some french lentils and then cooked the farro in their broth. We had arugula under and tomatoes on top, like a big warm salad. My favorite part might have been the lemon pine nut aioli we drizzled over. Vegan, creamy, tart-sweet and delicious!!

Here’s Slim Gaillard with Sighing Boogie, just because I like it!
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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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Flourless pecan chocolate cake

Flourless pecan chocolate cake

Flourless pecan chocolate cake

The other night we built a fire in the backyard, we toasted marshmallows coated in nutella (Malcolm’s idea) and then we brought out the instruments. I played ukulele, Malcolm played his real guitar, and Isaac played his toy guitar. Malcolm knows three or four chords, I can play a few chords, but I can’t remember which ones they are, and Isaac knows no chords and his guitar is untunable. What a cacophony!! The neighbors love us! Isaac wrote a little song, and this is how it goes…

I can play guitar like a rock star
I can play guitar like a rock star
Nobody does it like me

I can tie my shoe just how I do
I can tie my shoe just how I do
Nobody does it like me

I can hit things physically Like I’m in misery
I can hit things physically like I’m in misery
Nobody does it like me

I can find a word
like I have 25 birds on my shoulder…

WAIT! WHAT? Twenty-five birds on your shoulder? What? Why? At that point I interrupted his song because I was so taken with the idea of Isaac with twenty-five birds on his shoulder that I wanted to hear more about it. Why were they there? What did it mean? But I couldn’t get him to clarify, and he had already taken himself to the bridge and beyond and there wasn’t any going back. Well! First of all, it’s true, nobody ties shoes like Isaac. Nobody. Second of all, how nice is it to hear your son write a song about being good at things? It’s a confident song. It’s good to hear. So I sit here with twenty-five birds on my shoulder, writing this to tell you about today’s Sunday interactive playlist. It’s songs about being good at things. They can be vaguely boastful bragging songs, of course, but extra points for songs about being good at specific things.

This was a good cake! It was too good! It was almost like fudge. It has no flour, so it’s dense and soft, but it does have pecans, coconut and chocolate. It has chocolate on top, too, which gives it a bit of crunch, and makes it like a big soft chocolate bar. It was very very easy to make, I did it almost all in the old food processor, which seems to be my new cake-baking technique.

Here’s a link to that playlist. I need some help with this one! I’m drawing a blank. Add your own, or leave a song in the comments and I’ll add it through the week.
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Corn, avocado, french feta and cherry tomato salad

corn-and-avocado-saladWe’re just coming out of summer…floating up through the thick moist august air into the cool days of autumn, and I feel as though I’ve got the bends! I’m forgetful and moody and I’m having a hell of a time concentrating on anything. The boys are back in school, and my list of things I’ll get to it as soon as the boys are back in school is languishing in some pile of other things I’ve misplaced and forgotten all about. As the mornings and evenings draw in dark and chilly, I feel as though I’ve started casting out my silky and yet freakishly strong threads, and I’m winding them around everyone I love, pulling them home, where I’ll feed them warm food and keep them safe. I feel a bit like Clio, actually! Walking Isaac to school and meeting the boys at the end of the day are the highlights of my life at the moment, and everything in between is a confused blur. I’ll get back into a pattern, eventually, there’s so much I want to do. But for now, I’ll enjoy walking Isaac to school as a sort of meditation, a facet of my training as a student of Isaacstentialism. In my dazey half-awake state, I’ll put my hand out without looking, and know that his will be right there to take it in less than a moment. I’ll half listen as he talks and talks and says the sweetest things, and I’ll think about them for the rest of the day. Today he said that when he grows up he’s going to have a big field in his back yard, with grass in it that’s taller than his children, and they’ll play hide and seek in the grass, and Malcolm’s children will come over too, so all four of them (?!?!) will be there. And there will be a sort of maze in the grass, but a path through it, too, so they can all find their way home safely. And Isaac will have a porch above the grass so that he can see where his children are running, and he and Malcolm will sit on the porch and talk while their children play in the long green reeds below. Yeah. Next week everything will be clear and organized and I’ll get to work. This week, I’ll imagine myself like a child, running through long grass taller than me, all the world a beautiful shifting confusion of green, with a path to carry me safely home. “When a body catch a body coming through the rye…”

Leftover corn-on-the-cob is fun! Who knew!! This time I combined it with avocado, cherry tomatoes, french feta (but you could use regular feta or any crumbly cheese you like), fresh basil, fresh cilantro, pine nuts and lime juice. Fresh, sweet, salty, tart. Very nice indeed. I didn’t add any oil as a dressing, because I think the avocado serves that purpose. And the cherry tomatoes from the farm have been sweet as candy, so between those and the corn, I didn’t feel I needed to balance the lime juice with any extra sweetness, but you could always add a drizzle of honey. You could also add roasted garlic, hot sauce, or any other thing you like.

Here’s Whispering Grass by The Ink Spots.

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