French cake a week – Galette Bretonne

Galette Bretonne

Galette Bretonne

In which Claire, who doesn’t speak french, bakes her way through the cake section of a French cookbook from 1962. It’s the day after the orgy of soulless self-adoration and styleless glamor that is the Oscars! This seems an appropriate time to return to the practice of discussing female French film makers in conjunction with our French-cake-a-week recipe. It seems particularly fitting to discuss the films of Germaine Dulac, a woman who worked with remarkably energy and passion to create a “pure” cinema with which to express the inner workings of the human mind and soul. (I should say at this point that I haven’t seen any of the Oscar-nominated films, and that I used to enjoy watching the Academy Awards, and might still if we got any television reception and if they weren’t on way past my bed time.) Dulac was born in France in 1882. Her love for film developed as the art itself was in its infancy, and she had fervent hopes for the direction it would take as it matured. She believed in a cinema separate from literature or theater, one that would achieve its full potential power by focussing on movement and montage, and would not be confined by the restrictions of narrative. She began making films in 1915, and would continue working for nearly twenty years, shaping the evolution of cinema. Her early films were commercial and narrative, serial stories based on novels or scenarios that she or others wrote, but from the first she was more interested in the musicality of film – the ability of film to create rhythm and atmosphere that plays on the emotions of the viewer – than in the dramatic action or the story. Her films became increasingly abstract and dream-like as her career advanced. She used film technology to create “Interior life rendered perceptible through images, combined with movement–this is the whole art of the cinema. Movement, interior life, these terms are not incompatible. What is more active than the life of the psyche, with its reactions, its multiple impressions, its swells, its dreams, its memories?” She sought to express spiritual life “…cadenced by the rhythm of the images, their duration, their dramatic or emotional intensity, following the sweetness or violence which emerged from the souls of my characters.” In her 1922 film The Smiling Madame Beudet, Dulac tells the story of a housewife trapped in a loveless marriage, who escapes her unhappy reality with a rich and vivid fantasy life. Dulac shows her flights of fancy in beautiful sequences that illustrate the rich creative world we all have inside of us, that we can turn to at any time, no matter what our outward circumstances. I love this era of film, when it was so new, unknown and full of promise. I love the way that people wrote about film, thought about film, and talked about film with such passion and urgency. It was so important to them not to squander the magical possibilities of their new medium, not to let it take a wrong direction that would result in it becoming stale or dull. I wonder how they would feel about the movie industry today, as typified by Hollywood and the Oscars, which seems so cynical, bloated and mercenary. Later in her career, Dulac would write an article discussing French film in relation to Hollywood, but I think it could easily apply to any film made outside of the system – independent films, home movies, even – and, in fact, it could apply beyond film to any effort to express ourselves creatively, in art, or in our lives. “We may lack faith in ourselves, and that’s the cause of our trouble. Our so-called inferiority…leads us to seek perfection through the correction of our faults rather than through the development of our good qualities…Instead of seeking inside ourselves, having lost confidence, we look to the accomplishments of others…The time has come, I believe, to listen in silence to our own song, to try to express our own personal vision, to define our own sensibility, to make our own way. Let us learn to look, let us learn to see, let us learn to feel.”

Galette bretonne

Galette bretonne

This Galette Bretonne is a lovely cake. It’s a little like a giant shortbread cookie, a bit crunchy on the outside and soft within. It calls for “fruits confits,” and since I’m not a big fan of most candied fruit, I decided to use small pieces of quince membrillo that I made at Christmas time. You could use any kind of dried or candied fruit you like. I think candied ginger would be nice, too! Or you could leave the fruit out altogether!

Here’s Space Boy Dream, by Belle and Sebastian, which is a nice expression of a flight of fancy.

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Cauliflower, potato, tarragon, and pecan nests with broccoli rabe, white beans, olives and tomatoes

Cauliflower, pecan and potato nest

Cauliflower, pecan and potato nest

“Daddy, do you want to play with star wars toys?” asked Isaac in his bright voice. “Nobody’s said that to me in thirty years!” said David. (He did want to play.) I remember the first time I saw Star Wars. It was 1977 (of course) and we waited on line. We saw it in a theater in a mall, and it was a seventies mall, all orange and brown and drab and fluorescent. And of course we loved the movie! It’s so bright and inventive and richly imagined. I love to think about George Lucas with this whole universe inside of him, and how joyful it must have been to make the movie and to watch the movie, and to see that people liked it. I love the fact that Star Wars has a history, even the first movie had a future and a past, and though it would be decades before we’d know the full story, even in that first (fourth) film, you could feel the haunting weight of memory. Which is a sort of a beautiful thing in a film! Star Wars is about generations, so it seems fitting and wonderful that we can share it with our sons. I love that our boys love it! (Actually, I like the fact that all boys love it!) It feels good to share this modern mythology with them, a mythology that’s probably shaped our consciousness more than we know! Like most mythology it’s about good versus evil, strength versus weakness, in the world at large and within ourselves. It’s about the struggle to understand where we’re from and where we’re supposed to go, and who we should trust to go with us. It’s about discovering that we have some invisible power within ourselves that we have to harness and struggle to control, and learn to use for good. Epic! The other night, whilst watching Star Wars for the gazillionth time, we played a game. I named Star Wars characters, and David and the boys had to try to draw them from memory. It was more fun than it sounds! Unless it sounds really fun to you. I LOVE the pictures they drew, and I love the way they illustrate visual memory, and the working of busy minds, and the fact that drawing ability has been handed from father to sons. Here they are…
Isaac's

Isaac’s

Malcolm's

Malcolm’s

David's

David’s

So today’s Sunday interactive playlist is about generations…about a sense of history, a memory of the past or an anticipation of the future. Advice from elders, sass from youngsters…any of this will do!

Cauliflower nest

Cauliflower nest

ANd this crazy meal was the result of some leftover mashed potatoes and a desire to play with my pastry tube. I decided to combine the potatoes with some steamed cauliflower, some pecans and some tarragon, (as well as some eggs and cheese) and make a smooth thick batter I could shape into a sort of nest. And since all of these things (potatoes, pecans, cauliflower, eggs and cheese) are sort of mild and comforting, I thought I’d combine them with something bright and saucy, like broccoli rabe and tomatoes. So that’s what I did! I thought it all turned out very tasty. You pecans and tarragon are very nice together. You could serve these with any kind of greens, or any sort of saucy dish that you like.
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Roasted butternut and mushrooms with hendricks, herbs and gjetost cheese (vegetarian Norwegian reindeer stew)

Roasted butternut with hendricks and gjetost cheese

Roasted butternut with hendricks and gjetost cheese

I feel like I’ve been going on (and on) lately in an increasingly verbose fashion, and I have to get to work soon, so I’m going to let some others speak today. In the past we’ve presented a collection of quotes, in the style of Seymour and Buddy Glass, and today those quotes will all be about vegetarianism. I try not to talk about vegetarianism too much, because it invariably seems preachy and proselytizing, but it’s something I’ve been thinking about lately, and this is a vegetarian food blog! It all started when I got to thinking about George Bernard Shaw, whom I admire very much. I was thinking that however hard it occasionally is to be a vegetarian today, it must have been much harder when he lived. And I started to find a lot of quotes from people I admire, so that it seemed, as Gandhi said, that “It is very significant that some of the most thoughtful and cultured men are partisans of a pure vegetable diet.” Last week I spoke about my appreciation of generosity in novels and films, of an author’s affection for the characters they’ve created, and I started to see a connection between writers and essayists that I love because they’re kind to their characters (like Shaw or Tolstoy), and a greater philosophy of compassion for all creatures. So here are some of the wise things that have been said. I find the prophetic urgency of them very fascinating, particularly compared to the world we find ourselves in today. I love to think about people thinking about these things – about our place in the world, or relation to nature, the value of kindness – not in a judgmental way, but as a philosophical exercise in understanding the great mysteries.

    Nothing will benefit human health and increase chances for survival of life on Earth as much as the evolution to a vegetarian diet. ~Albert Einstein

    “Thou shalt not kill” does not apply to murder of one’s own kind only, but to all living beings; and this Commandment was inscribed in the human breast long before it was proclaimed from Sinai. ~Leo Tolstoy

    While we ourselves are the living graves of murdered beasts, how can we expect any ideal conditions on this earth? ~George Bernard Shaw

    I did not become a vegetarian for my health, I did it for the health of the chickens. ~Isaac Bashevis Singer

    Animals are my friends… and I don’t eat my friends. ~George Bernard Shaw

    One farmer says to me, “You cannot live on vegetable food solely, for it furnishes nothing to make the bones with;” and so he religiously devotes a part of his day to supplying himself with the raw material of bones; walking all the while he talks behind his oxen, which, with vegetable-made bones, jerk him and his lumbering plow along in spite of every obstacle. ~Henry David Thoreau

    The time will come when men such as I will look upon the murder of animals as they now look upon the murder of men.
    Leonardo Da Vinci

    The obligations of law and equity reach only to mankind; but kindness and beneficence should be extended to the creatures of every species and these will flow from the breast of a true man, as streams that issue from the living fountain.
    Plutarch

And that’s all for now! On to this meal! Surely one of the strangest but tastiest I’ve made. I bought some gjetost cheese, as I’ve mentioned. I had read in the Guardian that this cheese could be used to thicken a Norwegian reindeer stew called Finnbiff. So I looked up a few recipes, and I decided to try it! I used thinly-sliced roasted butternut squash as a replacement for the reindeer meat. I roasted them mushrooms, too. Every recipe I saw called for Juniper berries. I didn’t have juniper berries, but I did have Hendrick’s gin, which is made with juniper berries! I added a big slosh of that, as well as a little bit of rosemary, because juniper berries are said to be a little piney. This whole meal was the most umami-ish thing I’ve ever eaten! It had a depth and sweetness that was lovely. Finnbiff is eaten with mashed potatoes and cranberries (well, lingonberries, originally, I think), so we had that, too. The mashed potatoes were perfect with the squash and mushrooms, as a nicely-textured, mild-flavored foil for their strong flavor.

Here’s Desmond Dekker with Wise Man.

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Red quinoa with chard, sweet potatoes and white beans

red-quinoa-white-beanYesterday was Nina Simone’s birthday. Today I want to write about her, but I don’t know where to begin. It’s hard to talk about something that you love as much as I love her music, it’s hard to talk about something that means so much to you. I suppose everybody is familiar with the autobiographical facts, so I’ll keep it brief. She was born Eunice Kathleen Waymon in Tryon, North Carolina in 1933. Her mother was a methodist preacher and a housemaid, her father was a handyman. From a very early age, she was determined to be a concert pianist. Her mother’s employer provided funds for piano lessons. After high school, she applied to the Curtis Institute, in Philadelphia, but was rejected. She moved to New York and studied at Juliard, supporting herself by playing piano in a bar, where she took the name Nina Simone to hide her profession from her mother. She was discovered, had a hit with I Loves You Porgy, and continued to record and play, jumping from one record company to another for most of the rest of her life. Her friendship with Lorraine Hansberry, Langston Hughes, James Baldwin and others helped to focus her fire, and she worked for civil rights with characteristic passion. She wrote the blistering song Mississippi Goddam (which has come to mind more than once this week!) in response the the murder of Medgar Evers and to the death of 4 black children after the bombing of a church. She eventually grew disillusioned in America, and moved abroad. She would live in Barbados, Liberia, the Netherlands, Switzerland, London, and finally the South of France, where she felt peaceful and free, and grew grapes, peaches, strawberries and raspberries. She was known to be temperamental, moody and volatile. She was a hypnotic performer, but an unpredictable one, and on more than one occasion she would berate the audience for talking. “My original plan was to be the first black concert pianist–not a singer–and it never occurred to me that I’d be playing to audiences that were talking and drinking and carrying on when I played the piano. So I felt that if they didn’t want to listen, they could go the hell home.” She defied labels, combining jazz, pop, blues, classical, gospel. She disliked the term “jazz,” which she saw as a way for white people to define black people, and she preferred to think of the genre as black classical music. Her voice is unmistakable and indefinable, deep, rich but light, raw and full of emotion, but with an odd, edgy coolness that cuts right to the most vulnerable part of you. She can take the sappiest song and make it speak to you about the human condition in such an intensely honest way that you feel she understands. She brings a magnetic dignity and gravity to everything she does, but she’s funny as hell, too, and light-hearted and surprising. After I’d had Isaac, Malcolm got very sick, and I was struggling with some poisonous combination of anxiety, postpartum depression and sleep deprivation. I felt down. I listened to Nina Simone sing Ooh Child, her voice full of compassion and gentle triumph, over and over, and I believed her, I believed things would get better. I knew that she’d been down, too, and she knew what she was talking about. “I feel what they feel. And people who listen to me know that, and it makes them feel like they’re not alone.” Langston Hughes, who wrote her song Backlash Blues wrote of Simone, “She is strange. So are the plays of Brendan Behan, Jean Genet and Bertolt Brecht. She is far out, and at the same time common. So are raw eggs in Worcestershire. She is different. So was Billie Holiday, St. Francis and John Donne. So is Mort Sahl, so is Ernie Banks. You either like her or you don’t. If you don’t, you won’t. If you do — wheee-ouuueu! You do!” Well that’s it! Whee-ouuuueu! She’s strange in a way that makes it good to be strange, for all of us to be strange, and in a way that feels so perfect and necessary that it almost seems normal. Or what normal should be – with that much inspiration, intelligence, intensity, wit, and passion. Nina travelled the world looking for freedom – freedom from oppression and greed, maybe freedom from her demons. In a remarkable performance of I Wish I Knew How it Feels to Be Free (which I’ve talked about before), she defines freedom as freedom from fear, as a new way of seeing, as a chance to be a “little less like me.” She’d learn to fly, and she’d look down and see herself, and she wouldn’t know herself – she’d have new hands, new vision. She tells us that the Bible says be transformed by the renewal of your mind. And her songs create a world with their intensely honest eccentricity, a world where you feel moved to your soul, and inspired to renew your mind, and be brave enough to see things anew, as they really are, or as they could be.

I’ve made a small playlist of some of my favorite songs. Including House of the Rising Sun, which she did before Dylan or the animals or Von Ronk; and Feeling Good, which is the best invocation of spring I know; and Nina’s Blues (two versions!) which is my favorite song of all. Beautiful, sad, and triumphant.

Oh yes, and here’s a recipe for red quinoa, chard, white beans and sweet potatoes. A nice combination of sweet, savory, earthy and bright. The boys liked it, which was all part of my evil plan, because I want them to eat more protein. I used great northern beans, because they’re nice and meaty, but you could use any manner of white beans you like. I made this like a thick stew, but you could add a bit more water and have a brothy soup, or add less water and have a nice side dish. We ate it with cheese toasts!

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Malcolm’s hazelnut almond chocolate cookies

Almond, hazelnut chocolate cookie

Almond, hazelnut chocolate cookie

When I was little, I was very curious, I was a messer, I liked to invent things, and I liked strange gadgets. Our Malcolm has inherited all of these traits, for better or for worse. I used to beg my parents for odd devices from cooking catalogs, and they’ve all ended in a jumble in a drawer in my kitchen. It should come as no surprise that Malcolm likes to go through the drawer. He had the day off school, Monday, and I found him in the kitchen playing with two ancient hand-cranked graters. (Why did I have two? I don’t know! I don’t even remember what I used them for!) Malcolm’s plan was to grate crackers into the dog’s bowl. My first reaction was of terrible iration (shouldn’t that be a word?!?!) And then I said, no, let’s actually use the grater, to grate food that according to my foggy memory, it was designed to grate. malcolm-chocolateSo he grated some almonds. And then he used his messer-ingenuity to devise a method of attaching the grater to a cutting board for more control. And then he grated hazelnuts. And then I said, ah yes! I remember it can be used for chocolate. So he grated chocolate. malcolm-graterIt was such good fun! And he created mounds of lovely soft, fine nuts and chocolate. We decided to make cookies. Or cakes. Cookie-cakes! And as we sat eating them after dinner, I realized that it was Monday, not Sunday, so the homework we planned to put off because it wasn’t due till Tuesday was due the next day…and that brings us to “pro-social others.” As part of Malcolm’s drug awareness and education class, we do worksheets together as a family. (I should start by saying that I’m glad he’s taking the class and I’m fine with the group activity-quality of it all! Although I don’t see why they can’t just have an assembly with a taciturn policeman showing slides of OD corpses and cocaine-ravaged septums, like when we were young. You know it worked because nobody in my high school ever did drugs.) The language of the worksheets is often very jargonny and difficult to wade through for meaning, but they’re so earnestly well-intentioned that it’s hard to be critical. And some of the scenarios are a little advanced for a ten-year-old, (I can’t imagine him shopping by himself at a mall any time soon!) but that’s okay, they’re starting early. But this phrase, pro-social others, it really bothers me!! I’m no fan of the redundantly, sales-gimmicky, self-help-y word “proactive,” but pro-social seems to have more meaning than that. Apparently it came about in the 80s (did anything good come out of the 80s?) as an antonym for anti-social. It means altruistic, other-oriented, helpful, intended to create social acceptance and friendship. Lord, I love the idea of altruism and helpfulness. I’d like to imagine and encourage such a society, I’d like Malcolm to join the ranks of happy friendly people. But “pro-social others” sounds so robotic, so unfriendly and inhuman. It sounds like a phrase invented to fool us into forgetting the real words. It sounds as if you can somehow control who your children become friends with, or order them perfect, socially accepted friends from a catalog. I genuinely hope that Malcolm doesn’t ever do drugs. He’s so curious and fearless that I worry for him, sometimes. I hope he’s strong enough in himself to resist peer pressure. But surely part of that is to encourage a little bit of rebel in him, to applaud the ability to question convention and to make the decision to be anti-social when the society you find yourself in is unkind or dangerous. It’s funny how everything these days seems to boil down to my wish for my boys. I love to see them with their friends, walking slowly, heads inclined toward each other as they discuss some serious mystery; leaping happily in the air on the street corner before school, pumping their arms and trying to get trucks to honk. Of course my wish for them is to have many friends, and to have interesting friends, and to have good friends. I hope they’ll be strong enough to help friends out of trouble rather than follow them into it. I hope they’ll be able to side-step pettiness and meanness. I hope they’ll experiment with paint or pastry dough instead of hard drugs. I hope they never have an aching empty hole they feel they can’t fill. As we sat discussing the worksheet, and I told Malcolm I hope he won’t ever do drugs, he pointed to my glass of wine, with a smile. “You drive me to it lad!” I yelled! No I didn’t, of course I didn’t. I said, “well, it’s social, and legal, and in moderation.” And he said he hoped that he could have a glass of wine with us someday. And I do, too! I look forward to that as well. To making a dinner with Malcolm, who is always the most fun to cook with, and having a glass of wine, and hearing about his life, wherever in the world it takes him, and hearing about the people that he loves and that love him!malcolm's-cookie

Here’s a little playlist Malcolm put together that we’ve been listening incessantly to lately. It will always remind me of these days! (Sweary language alert!!)
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Farro pilaf with pan-fried butterbeans

Farro pilaf and fried butterbeans

Farro pilaf and fried butterbeans

Here at The Ordinary, we’ve uncovered the secret inner-workings of society as we know it, and we’re prepared to share that discovery with you. Points. That’s right, points. We’ll get straight to the point, with a pointed argument, and if you find yourself adrift in the vagaries of the conversation and unsure of your point of sail, pick up a handy pocket map at the point of sale to guide you back to the point of no return. Which is where we are, and this is how it goes. Everybody is allotted a certain number of points to start out with, according to no criteria whatsoever. If this seems arbitrary, that’s because, in point of fact, it is. At this point I should point out that if you happen to be somebody that starts out with an obscene number of points, nothing that follows really applies to you. You can carry on as you like without penalty. Everybody else, however, starts with a certain number of points, which will be depleted or augmented according to various rules of behavior, pretty much from the first. Points well be taken away for sloppy handwriting, for tardiness, and for poor spelling. Points will be taken away for daydreaming or over-enthusiasm. We’re glad you know the answer, but you called it out of turn. Points will be subtracted. We’re pleased that you got the right solution, but you didn’t show your work. Points will be subtracted. You got the right answer and showed your work, but it was the wrong work. Points will be subtracted. Points will be taken away for creativity, unless you’ve invented some way that humans can stay more permanently and utterly attached to their computers, in which case points will be rewarded. Points will be awarded for compliance, for cleanliness, for prettiness, and for whiteness of teeth. If you have many points, it will be easier to get more points. Points will be subtracted if you’re missing part of your uniform. Points will be subtracted if your uniform is not pressed and perfect. If you run out of points, that’s very bad, and more points will be taken away from you. Since you don’t have points at this point, points will be loaned to you at a very great interest, and if it seems like you’ll never be able to pay them back, that’s because you won’t. Of course we value kindness and compassion, but they won’t be on the test, and no points will be rewarded. What’s the point of it all? That’s beside the point, it is a completely pointless question, so we’ll all just carry on, shall we?

So! I bought a can of butter beans, because they looked nice. I decided to fry them up in olive oil with some herbs, and then mix them with tomatoes at the end. So they’d stay somewhat firm – almost crispy on the edges. And I made a sort of pilaf with farro, carrots and peas to go with them. I seasoned the farro with a pre-mixed red zatar, but if you don’t have such a thing, any combination of sesame seeds, fennel seeds, sumac, cumin or coriander would work. Or just some thyme and oregano. Actually, you can’t go wrong with any sort of seasoning that you like! We ate these all together with some little boiled potatoes tossed in butter, and it was all very good together. Lovely flavors and textures. And I am now a big fan of butter beans! We had quite a bit of everything leftover the next day, so I mushed it all together to make burgers, which I fried up in a pan, topped with a slice of cheese, and ate on a bun. Yum.

Here’s Yo La Tengo, with The Point of It

And here’s a wonderful scene from Home Movies explaining the importance of points.

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Port wine – cherry ice cream with spicy bittersweet chocolate – cherry bark

Port wine cherry ice cream

Port wine cherry ice cream

Film critic André Bazin passed away in the process of writing a book about the films of his friend, Jean Renoir. François Truffaut completed the work, organizing Bazin’s writings as he thought best. I can’t tell you how moving I find this book! Not because it contains fiercely intelligent and observant film criticism that makes you see Renoir’s films in a clearer light, although it certainly does that. This book kills me because these men love each other so much, and their affection shines off the pages like a warm, infectious glow. In his introduction, Truffaut warns, “No one should expect me to introduce this book with caution, detachment, or equanimity. André Bazin and Jean Renoir have meant too much to me for me to be able to speak of them dispassionately… André Bazin, whom his friends remember as an extraordinary man full of joyous goodwill and intelligence, found himself in complete sympathy with the work of Renoir…” Renoir, in his turn, wrote of Bazin’s writings, “Certain directors of films, whose work André Bazin analyzed so scrupulously, will only remain in man’s memory because their names will be read in his books. Their worth is not in question. To tell the truth, it matters little to me. I’m grateful to them for having inspired a clear poet, an artist who, by dint of objective humility, made his work the moving expression of his generous personality.” And, of course, time and time again, the word that crops up to describe Jean Renoir’s films is “generous.” He’s kind to his characters, we feel that he loves them – even the characters that we don’t particularly like. In Bazin’s words, “Even when defending a particular moral or social truth, he always does justice to the men who oppose this truth and to their ideals as well. He gives every chance to ideas, and every chance to individuals.” I believe that such generosity, such affection for all of the characters is necessary for any great work of art. This needn’t imply a saccharine avoidance of life’s harsher moments, nor need it come at the expense of honesty. In fact, in pouring one’s soul into the work in a sort of communion with the characters, an artist creates a more resonant recognizable portrait of life. I think this is true of literature, painting, film, music – any medium that struggles to explore what it means to be human, in all of our messy interaction with each other and with the world around us. As Renoir says in the role of Octave in Rules of the Game, “…everyone has his reasons.” I must admit I feel very envious of Renoir, Bazin and Truffaut! I envy their attachment to each other and to film. I envy a world in which writing about films talking about films and making films was so important, and carried out with such warm hearts. Is there a place for that in this world any more? Bazin believed that critics should only discuss films that they liked. It’s so easy to be critical and snide, we see it all around us. It’s so easy to create characters who are shockingly evil, with no soul and no redeeming qualities, we see it in all the most successful films. That’s what sells, and the market has become everything. Renoir describes his love for Bazin in a wistful, prophetic, and bittersweet introduction to the book. “The more I travel through life, the more I am convinced that masks are proliferating…the modern world is founded on the ever increasing production of material goods. One must keep producing or die…One prefers that this process be peaceful, but events have a way of getting out of hand. This is an age of violence, and it is likely to become more so. Still we do everything we can to conduct our operation peacefully, to conquer by persuasion. And thus, the cancer of our society: advertising. Occasionally in such troubled times, men or women come forth to dedicate themselves to helping us reestablish a sense of reality. Bazin was such a man.” It seems harder than ever, today, to see past the masks and the advertising, the petty criticism and shallow cruelty. Luckily we have the films of Renoir and Truffaut, and the writing of Andre Bazin to remind us to be generous and kind.

This ice cream was sooooo good! We ate it on valentine’s day, and it was a special dessert just for David and me. I’m not sure the port wine cooked off, because I felt pleasantly giddy after a few bowls! Basically, this is a port wine zabiglione (I love that word!) with some spiciness from cinnamon and black pepper, and some fruitiness from a few spoonfuls of good cherry jam. It’s mixed with lightly whipped cream, and frozen in an ice cream maker of any make or variety. And I served it with “bark” made of bittersweet chocolate, almonds, dried tart cherries, cayenne and cinnamon – crunchy, soft and kicky, all at once, nicely in concert and contrast with the flavor and texture of the ice cream. You could easily add anything you like to the bark (nuts, bolts, needles and pins…) any kind of dried fruit, any kind of nut, candied ginger, lemon peel, nutmeg, cardamom, coconut, whatever suits your fancy!

Here’s Louis Armstrong with Basin Street Blues. Why? Because Basin sounds like Bazin, of course! And because Louis Armstrong seems like another kind and generous spirit.
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Claire’s delicious failure cookies (with hazelnuts and chocolate chips)

chocolate chip hazelnut cookies

chocolate chip hazelnut cookies

I like to be au fait with the current slang stylings of the kids these days. I like to stay au courant. That’s just how I roll, so don’t go there, LOL. I’m lying, of course. I’m a curmudgeon, so I have little tolerance for trendy words and phrases. And I have to say that one of my least favorite at the moment is “fail” as a noun. I think it’s a fail, an epic fail. It’s such a glib and lazy way to write off humanity as tasteless and stupid. If you’re going to be broadly judgmental about the intelligence of others, at least make an effort – at least don’t speak stupidly yourself! Oh, I’ve seen the website that started it all (I suppose). I’ve had a mean-spirited chuckle at misspellings and foolish sartorial choices, at unfortunate lack of planning or precaution. It strikes me as sad that it’s spawned a culture of snarky negativity. Teasing is too easy, in the age of mechanical reproduction in a virtual universe. It’s too easy to form a giant anonymous mob, peddling petty criticism and public humiliation, with no thought or wit. Of course, my idea of failure and success is somewhat skewed, anyway! I’d like to applaud people for trying, for making an effort each day to stay alive and be cheerful, and make others around them as happy as possible. With Bob Rossian optimism, I’d like to see potential failures as “happy accidents.” So don’t be afraid to try, people! And if somebody tries to mock you for your effort, demand that they at least be a little clever and witty about it! Luckily, I’m not a surgeon or an air-traffic controller! I’m a cooking enthusiast, and I’d say there’s no other realm in which a potential failure can be turned around into an unexpected success. I’m always waiting for the moment that I take a wrong turn in the kitchen and invent a brilliant new culinary technique. Viz: these cookies. I had four egg whites left over. I thought to myself, surely I can make some meringues or macarons, because that’s something that people do, and I’m a person (most of the time.) So I set to work, and … everything went wrong. I put hazelnuts on to toast and then went upstairs and forgot about them. I tried to beat the egg whites by hand, which worked famously for a few minutes, and then didn’t work at all. I put a bowl under the faucet and then went outside and forgot about it and flooded the sink. The more I beat the egg whites, the flatter they got. I thought to myself, “Claire, you know you’re not patient or careful enough to make anything that requires attention!” I was feeling down and discouraged, anyway. I left a bowl of egg whites and sugar on the counter and just walked away, in a rotten mood. And then I got to thinking…why not just make some regular sort of cookies. Add a bit of flour, a bit of butter, some nuts and chocolate. Why shouldn’t they be delicious anyway? And guess what!?! They are!! They’re some of the best cookies I’ve ever made! They have a light crispy texture, with just a hint of chewiness inside. They have a lovely flaky top – like brownies. And they have a nice flavor, too. I like them better than any old macarons! fail-cookies

Here’s Bob Dylan with Love Minus Zero/No Limit. She knows there’s no success like failure.

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Creamy vegan salad dressing that Isaac likes

Vegan dressing/dip

Vegan dressing/dip

At 5:30 this morning, Isaac had a nightmare. He stood outside our door and quietly said, “mommy.” Of course we heard him. Of course we were both suddenly wide awake, and I told him to go back to sleep, and David gave him a hug, and the dog thought it was time to wake up! And eat! And play! I always worry in the summer that I won’t hear the boys in the middle of the night if they need me, through the sounds of fans or air conditioners. But I always do. You always hear your child’s voice. I think I’d hear them calling me however far away they are, however old I am. When they were tiny they’d laugh in their sleep, which is surely one of the best sounds in the world, and we’d lie awake watching them and wondering what they were dreaming about. Now Malcolm talks in his sleep, and says the funniest, sweetest things, which he doesn’t remember the next day. Isaac’s voice is clear and pure, like cool water, and his thoughts, as he expresses them are clear and sweet, they’re perfect, with their odd logic, and as necessary as water. The sound of children playing together on the playground after school, laughing and yelling with happy urgency, sounds like a memory of sunshine. Well, it’s no wonder that musicians use the sounds of children’s voices in their music from time-to-time, and that is the subject of today’s Sunday interactive playlist! Songs that have children’s voices in them, singing or yelling or talking.

Malcolm's self portrait playing his trumpet

Malcolm’s self portrait playing his trumpet

Isaac surprised me the other day by saying that he ate three salads at lunchtime at school. Apparently, everybody gives him their salad at lunchtime. It’s something he’s known for. I have trouble selling salads to him at home. It’s the dressing. He likes french dressing and ranch dressing. I don’t generally dress my salads with creamy dressings, but I was willing to give it a try, for Isaac. So I made this creamy vegan dressing or dip. And he likes it! He ate salad, he ate carrots and broccoli dipped in it. And Malcolm likes it too! He ate it on a veggie burger as a sort of special sauce. It’s got almonds, smoked paprika, garlic and onions (sauteed, so they’re not too strong or bitter), a bit of honey, a bit of dijon. Spicy, sweet, smoky and delicious!

Here’s a link to the children’s voices playlist…I’ll make it collaborative, so feel free to add what you like! I haven’t gotten very far with it and I need some help!

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Blueberry and meyer lemon cake

Blueberry meyer lemon cake

Blueberry meyer lemon cake

Here at The Ordinary, we have words in great store. We keep them in packets, in boxes, in trunks. We have marble vaults for the cool words that melt in the warmth. Hot words are kept in toasty nests lined with downy feathers. We’re waiting for them to hatch. Whole phrases are stored in coils – pull on the first, and a wondrous surprising chain of words will follow it out of its lair. Fully-formed sentences, with giddily precise punctuation, lie in furrows in our greenhouses, buried in soft soil, watered every morning, waiting to sprout. Rows of dusty drawers in sheds and old shacks contain words in a jumble. They were labeled once, and organized, but now they’re tossed in any old way, and rarely used. We have carefully guarded collections of curious old words, elaborate, intriguing, well-wrought. We’ve forgotten how to use them! We can only guess at their original function. And, of course, we have small words all around us, falling constantly, as light and icy as snow. They make the world seem strangely quiet, despite their great number. They melt to nothing as soon as they touch us. We have rooms full of useful words, close to hand, which we take out each and every day. And words for special occasions, carefully preserved in tissue paper, to be unwrapped when we need them most. The boys have words, too, piled in any which way in jumbles on their desks and under their beds. Words that they’ve invented themselves, that they throw around with giddy grace. Well, we have words, everywhere you look, seeping out of every crack in the plaster. And yet, oddly, we sometimes have nothing to say! We’re at a loss for them, and we don’t know how to put them together. We don’t know which goes with which – in what order, to what purpose?

This is a simple cake. A cake you can have with a cup of coffee in the morning, a cup of tea in the afternoon, or a glass of wine after dinner. We always have something like this around the house! Some little sweet thing in the cupboard. It’s easy to make, and nice to eat. Meyer lemon zest, when baked, has a lovely piney flavor. Combined with the sweet tart citrussy kick of the juice, a few spoonfuls of marmalade, and a handful of fresh blueberries, this was a pleasantly juicy cake, with an unusual flavor.

Here’s Billie Holiday with Too Marvelous for Words.

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