Summer tart

We drove through the pine barrens on the way to and from Cape May. There are a lot of religious radio stations down that way, and signs along the road, and trucks with religious messages painted on them. In keeping with the burnt and barren landscape, the messages are all fairly dire and doom-filled. We were driving back in the lightning-lit gloaming of one of the longest days of the year, and I saw a sign that said, “God still talks to us.” And then we passed a darkened field under a sky cut across by strange horizontal lightning, and the field was filled with the slow glow of lightning bugs. I’m not very religious, in any traditional sense of the word, but it occurred to me at that sleepy moment that if God talked to us it would be through fireflies. Not that they’d communicate a message in some sort of coded pattern, but that God could say, “See? Lightning bugs.” And that would be that. This is the time of year for fireflies. The fireflyening. We were talking about them last night, sitting in our dusky garden, the boys reaching up from their seats and catching fireflies, which is really just letting them land on your hand for a moment. Or maybe them letting you feel their nearly imperceptible weight as a kind of blessing. We were imagining how they make themselves glow. Do they screw up their little faces and clench their little fists with the effort of lighting up their little butts? I was thinking of that phrase from It’s a Wonderful Life, “She lights up like a firefly whenever you’re around.”

Surely one of the nicest moments in life is when somebody is glad to see you. There are a gazillion people in the world, and when one of them has a face that brightens at the sight of you, it’s a gift. When somebody wags their tail when they see you, it makes you happy. This is why babies are nice. You might only be away from them for a few hours, but when you come back to them, although they don’t tell you in words, they let you know that you are their link to the universe, and they feel a little lost without you. Older children, however, are a little different. You could be gone for weeks, lost in a desert, fighting for your life, and when you walk into a room they would look up from the couch and say, “Mom! What do we have for a snack? I’m thirsty! Why don’t we have anything good to drink?” I remember many years ago I was talking to my dad, and without looking he knew David had walked into the room behind him, because, he said, my face never lit up that way for anyone else. I still feel that way! Yesterday when I came home from work, David seemed really glad to see me, and instead of appreciating that moment and letting myself feel happy, I let loose with a long stream of curses because I’d had such a rotten day at work. I brought everybody around me down into my tightly knotted coil of crankiness. Damn!

Well, one of the reasons I was cranky, is that I’d bought some new tart pans in Cape May, and I really wanted to be home making tarts! Silly, I know. In the end I did get to make this tart, and we sat outside and ate it, and then we built a fire and watched the sparks float up into the night and talked about fireflies. The tart has a white pepper walnut crust (I bought white peppercorns in Cape May, too!), which is a nice grounding, savory container for all the summery insides. In a garlicky basil custard, we have a little bit of fennel, some fresh tomatoes, and some thinly sliced zucchini that has been browned in olive oil. Simple!

Here’s Nina Simone’s Jellyroll, because it’s one of the best songs ever, and she says, “you could wrap me up in black, and still I shine and glow!”
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Coleslaw with apples, sharp cheddar and hazelnuts

Coleslaw with apples and cheddar

Hello, my dears! We’ve been in Cape May for a few days. For those not familiar with Cape May, it’s a small town on the very southern tip of New Jersey. It’s a shore shangri-la! Unlike many places at the shore, it had a bit of shade. It has lovely gardens and shady streets, and it also happens to be a place that birds, well, flock to. You have your shore birds, of course, and you busy house wrens, with all of their chattering, sweetly bubbling drama, you have your migratory warblers. And I could swear I saw a magpie! Of course we don’t have magpies in New Jersey, but as the bird books will tell you, birds frequently accidentally or casually visit Cape May. I love the idea of an accidental visitor, especially if the visitor is a bird. We were casual visitors to Cape May, and we had a lovely time. Malcolm is a reckless & graceful water dog. If he sees the water, he must be in it, and he’s a natural at swimming in waves. Isaac, who can’t swim yet, is far more cautious. I worry that he’s absorbing my anxieties, because for some strange reason, for the past few years I’ve had a strange fear of swimming in the ocean. I didn’t used to be this way! I don’t like being turned upside down, and discombobulated. I don’t like my feet pulled one way, and my head the other, and my whole self powerless to keep my bearings. Well…you know what’s more fun than doing something you’re comfortable with? Doing something you’re a little bit scared of, but you know is fun. Malcolm explained how to do it. You watch the waves for a while, to understand their pattern. Then you walk sideways, feeling with your left foot, to the point where the sand drops off a few feet. Then…you…leap! I was so happy! It was a really heart-poundingly ecstatic feeling, being in the waves with Malcolm and David. The water was lovely, cloudy celadon green, the sky round and vast and clear. There were dolphins playing a hundred yards out. We were swimming in the same water as dolphins! If you stood with your arms out, and your toes just touching the ground, the swell of the wave would lift you gently and rock you, and you’d hang suspended and breathless, until it softly set you in the sand again. Sometimes two waves would come in quick succession, and you’d hover in the water, waiting to be set down, but delighted to be lifted up.

I could go on and on about it (and I probably will!) but it’s back to life, back to reality, back to work, so I’ll keep it brief for now.

I’ll tell you about this simple coleslaw. This is a nice summer salad, because it’s supremely easy to prepare, and it’s light and clean, but quite substantial, too. It’s good to take to the shore, because cabbage, apples and carrots all travel well in a cooler. Apples and sharp cheddar are a classic combination, of course, and they’re nice here with the sweet bite of cabbage, and the nutty crunch of hazelnuts. I dressed this really simply, with olive oil, white wine vinegar, salt and lots of pepper. You could get fancier, with maybe a little dijon or honey or lemon, but I think the grated cheese added enough creaminess that a traditionally creamy dressing would have been too much too much. Isaac called this the “white salad,” and he liked it a lot. First he picked the hazelnuts out. Then, when everybody else had left the table and we were cleaning up, I glanced outside and saw him finishing it up. He cleaned his plate.

Here’s Summersong from The Decemberists. And summer arrives with a length of lights!
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French lentils with roasted beets and walnuts

French lentils and roasted beets

When I was a kid, people used to say, “that was beat.” That meant it was bad. I’m not sure if this was specific to where and when I grew up, or if it was more of universal phraseology, but it was quite prevalent amongst my peers. (When I was even younger, people used to say “feeling crunchy,” when somebody was put down or proven wrong. I’m fairly sure that was specific to my middle school! Ooooooh, feeeeeeling cruuuuuunchyyyyyy…”) So, if something was beat, it was bad. To use it in a sentence, “That party was so beat, because the music was beat, and the people were really beat, too.” I’ve decided to make it my life’s work, my raison d’etre, to bring the phrase back, but as a description of a good thing, and changing it slightly to “beet.” “That party was so beet, man, I never wanted to leave! My job is so great, it’s roasted beet. Awww, they’re my favorite band of all time…they’re golden beet.” Maybe I shouldn’t have been thinking about this before bed, because I had a dream about beet brickle, which I think we can all agree I shouldn’t try to make. I also thought of this recipe, which turned out deeeeeelicious. Totally beet. It’s got french lentils cooked with a little red wine, orange juice and balsamic; it’s got lovely little roasted beets and shallots; it’s got toasted walnuts, for crunch; it’s got fresh basil, sage, and tarragon, for spring-herb-garden-deliciousness; and it’s got tiny cubes of mozzarella, which get nice and melty when they hit the warm lentils.

Crusty bread

We ate it with some fresh black pepper bread, and I’m extremely excited about it. As you know, if you’ve been following along at home, I’ve been trying for some time to make a crispy-crusted bread that doesn’t have a dense crumb. I wanted big airy holes inside. Well…I think I’ve done it! I left the dough very very wet and soft. It was messy to knead, I tell you. And I let it rise the last time, in the pan I baked it in, for well over an hour. Oh boy!! Look at the airy crumb on this baby! It’s soooooo beeeeeeeeeeeeet!

Crusty bread

Here’s LL Cool J (and Adam Horowitz!) with I Need a Beet

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Red velvet apricot & cherry upside-down cake

“ONLY CONNECT”

E.M. Forster

Apricot cherry upside down cake

Following on this morning’s post of quotes, (yes, it will be on the test, children!) I’ve been thinking about how the quotes connect in my head, when I think about them all together. I think about how they relate to each other in unexpected ways. And then I think about how it’s in our nature, as humans, to make connections. If you give us 3 random facts, we’ll put them together to make a story. That’s how we watch films – we connect still pictures (somewhere in the upside-down back of our brain) to make a coherent, fluid movement. And then we’ll connect those images to make a narrative, to give them meaning. Of course, Forster was talking about connections between people, and I love that idea as well. But I’ve been thinking lately about how a connection with a person becomes more solid when we share some random connection of ideas or images, and when they make sense to both of us. For instance…the other day we were listening to the Pogues in the car, and Malcolm asked if they’d written the theme to Sponge bob. (Which my boys don’t actually watch, as it happens.) I had a chuckle, thought “Who lives in a feckin pineapple under the sea, boys?” We came home, I told David about it, as a cute things the boys said. Then, days later, David took that funny connection, drew this picture… And I felt really grateful to have somebody to share silly things with.

So, when I showed David this cake, and he said, “bloody stumps,” I knew exactly what he was talking about! There was a show called Home Movies. We loved it!! It was about an eight-year-old that made art house films. Classic! One of the characters, McGurk, is possibly the worst soccer coach ever. When one of the children on the soccer team won’t run down the field, he threatens to cut his legs off. “Bloody stumps!” he yells. (It’s not a kid’s show!) Well, one night, after the boys were a-bed, we had a chuckle about McGurk witnessing the hand-cutting-off-scene in Star Wars, and yelling… (tee hee hee) “bloody stumps, Anakin!” The point is…this might not make sense if I explain it in this long and tedious fashion, but sharing some odd connection that makes you laugh, with another human being, is the best way to connect. And we’re passing the craziness along to our boys!

Another nice way to connect is to share food. I have a friend-mom at school named Jamie. She had a son in Isaac’s class. She’s a vegetarian, too! She gave me these beautiful red velvet apricots, and I thought they were so pretty, I’d bake them upside-down. I put them in a cake with cherries. And I’d read that they were apricots crossed with plums, which made me think about plum pudding, which made me think about cinnamon and ginger and spicy black pepper. So I put those in the cake. And I love cherries and chocolate, and apricots and chocolate, and sweet spices and chocolate, so I thought I’d throw some chocolate chips in as well. And these apricots are known for “bleeding” red into gold. And then…well, I’m going to stop talking now or nobody is ever going to want to make this cake.

Here’s Niney the Observer with Blood & Fire I love the surname “the observer.”
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Zucchini, pumpkinseed & red bean galette

Zucchini & red bean galette

I was going on and on (and on) the other day about Konstantin Levin from Anna Karenina, and it reminded me of an unanswered question floating about in my head for a few years. In Franny and Zooey, by JD Salinger, there’s a scene in which Zooey wanders into his elder brothers’ bedroom and sees a white beaver board that they (the brothers) have filled with hand-written quotes from various sources. (At least that’s how I remember it – it’s been a while since I read it!) One of the quotes was from Anna Karenina, and since I’ve read Anna Karenina, I’ve meant to go back and see which it was. Well! We’re going through old boxes of books in our attic, and I pulled out a dusty copy of Franny and Zooey. Then I forgot about going through boxes of old stuff that was making me feel alittle queasy about time passing and trying to remember who this crazy person was who had saved all the old stuff, and sat down to read about Zooey going through old stuff that brought back his own strange memories. (I like Salinger a lot. I feel mildly embarrassed by this, and I’m not sure why. I think some people might think he’s sophomoric, but I love his evocative small details, and, of course, I love his questing quality. And that’s all I’ll say about that!)

I like the idea of a collection of quotes all in the same place. Quotes that have nothing to do with each other, but that might give each other new meanings from being next to each other. So I’m going to put a few (completely random) quotes here, just for kicks, baby! Ready, begin…

To get straight to the worst, what I’m about to offer isn’t really a short story at all but a sort of prose home movie, and those who have seen the footage have strongly advised me against nurturing any elaborate distribution plans for it.

-JD Salinger, Franny & Zooey

… moans could be heard, subdued by suffering and broken by sobs.
Hearing those moans Prince Andrew wanted to weep. Whether because he was dying without glory, or because he was sorry to part with life, or because of those memories of a childhood that could not return, or because he was suffering and others were suffering and that man near him was groaning so piteously- he felt like weeping childlike, kindly, and almost happy tears.
The wounded man was shown his amputated leg stained with clotted blood and with the boot still on.

-Tolstoy, War and Peace

Do not let anxiety override good judgement so that the oven door is opened unneccesarily.

-Mrs Beeton on cake baking.

As a general rule, people, even the wicked, are much more naive and simple-hearted than we suppose. And we ourselves are, too.

Dostoyevsky, The Brothers Karamzov

The most immediately noticeable paradox in Renoir’s style, and the one which almost always trips up the public, is his apparent casualness toward the very elements of the cinema which the public takes most seriously: the scenario and the action.

André Bazin on Jean Renoir

Such field studies are recommended rather than the amassing of large numbers of hapless captives. The animals remain little disturbed in their natural setting. Since they are marked and under study, they appeal in much the same way as one’s pets, yet do not demand care. Information obtained is more likely to be reliable that that procured under artificial conditions, and there is always the excitement of the hunt, and the anticipation of meeting an old friend.

-A field guide to Western Reptiles and Amphibians (1966)

Well, that’s it for now! I think I’ll start collecting quotes for another time, because that was my ridiculous idea of fun!!

Now…this galette. It has a yeasted crust with some basil to flavor it. And inside it has grated zucchini, toasted pumpkinseeds and red beans. You can start the crust early in the day, and the filling is actually very easy to put together. I flavored this with fresh basil and fresh marjoram, which are lovely sweetish summery flavors. And I decided to add a little ginger and a touch of cinnamon, which are sweetish wintery flavors, in my mind. I liked the combination a lot! If only because it was different from the spice/herb combinations I seem to return to again and again. And the galette was actually quite pretty – white and red and green.

zucchini & red bean tart

Here’s Coleman Hawkins and the Red Garland Trio with Red Beans.
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Black quinoa-chickpea kofta in creamy cashew-lettuce sauce

Black quinoa kofta

Isaac loves to draw. When he sees something that interests him – in a book, or a movie, or museum exhibit – he needs to get to a pencil and paper as soon as possible to draw his own version of it. He can draw happily for long periods of time. Completely rapt, tongue out like Charlie Brown, bent over the paper, making sound effects to accompany his drawing. His style is full of movement and energy. He’s a very confident artist. When he sets out to draw something, he doesn’t worry that it won’t come out the way he pictures it in his head. He doesn’t cripple himself with unrealistic expectations. He wants to draw something, he draws it, and he’s always happy with it. It’s a lesson for us all! And it can be found in chapter 4 of my upcoming series of soon-to-be-bestelling self-help books called, Life Lessons from Isaac: Learning to Live Like a 6-year-old. Chapter 3 suggests that if you don’t get what you want, you like on the floor, complaining in an indignant, incomprehensible, ascending stream of words, until the pitch gets so high that everyone around you fears that their head will explode and gives you whatever you ask for to make you stop. Try it at work!! Malcolm loves to draw, too, but he’s more self-doubting. He gets frustrated and impatient if it doesn’t look like he imagines it, or if it takes too long. He’s got a few drawings he’s happy with, and they’ve become his trademark drawings. His graffiti tags. One of my favorites is this owl.

The other day, Isaac went to the fleamarket with his aunts and his grandmother. He found five thimbles.

The incredibly talented Aunt Christy took this picture

He brought them home and invented “thimble man.”

Thimbleman

I love this drawing! It’s so expressive. And thimbleman’s thimbles have magical powers, like lazers, water, super-punch, and I can’t remember the others, even though Isaac patiently explained it all to me twice.

And that night for dinner, Isaac ate quinoa kofta!! The kid doesn’t like much, but he likes Indian food. And olives. And other very strong-tasting items. Won’t touch a banana, but he’ll stuff himself silly on punjabi mix. He likes creamy curried sauces, which the boys call “yellow stuff.” I made this sauce out of cashews, tomatoes, and red leaf lettuce. The lettuce gives it a nice little sweet-bitter bite. The sauce is very smooth and creamy, but there’s no cream in it. And the quinoa kofta, made from leftover black quinoa, are lovely and crunchy – from being roasted in olive oil, and from the naturally crunchy crunch of black quinoa!! I served them in their sauce over basmati rice.

Isaac says this is his favorite song. It’s K’naan’s 15 Minutes Away.
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Black quinoa w/garlic scapes and lettuce/hazelnut/sage pesto

Black quinoa & lettuce pesto

The mulberries are ripening, and all the mulberry trees along the canal are dropping their fat purple berries. I find this oddly inspiring! It makes me want to write stories and draw pictures. I can’t quite explain the connection – maybe it’s just fruitful and springlike. One year, under the spell of mulberry-inspiration, I wrote a story called Meet the Mulberry Ducks. It was about young ducks that live along the towpath and eat mulberries. They laze around in the cool water, or on the warm dusty towpath, and wait for the berries to fall. They have purple poop. One day, two crows come along and laugh at them for waiting for the berries to fall. They show them a way they can shake the berries off the tree. The ducks follow their advice, and they eat so many berries they get stomachaches. Then they resolve, in future, to wait for the berries to fall. That’s it!! That’s the whole story. I was thinking about it the other day, as I rode over some plump mulberries on my bike, and it’s really a fable that encourages underachievement. And I felt a little bad about that – but not too bad. And I thought about how Malcolm asked me the other day what “ambitious” meant. I told him it meant trying really hard to be good at something, and to succeed doing it. But a big part of my brain was thinking about how it has negative connotations. I was thinking about Macbeth and Iago and their O’erweening ambition. I didn’t tell Malcolm that, though. I want him to be passionate about things, and try really hard to be good at something, and to succeed. But not to eat so many berries that he gets a bellyache!!

He’s more likely to eat too much quinoa, however. He loved this!! He said the quinoa tasted like Guisseppe’s pizza (that’s the place on the corner). He took seconds, and piled a big mound on his plate, with lettuce pesto on top of it, and scooped it up with bread. That’s my boy!! I cooked the quinoa for much longer than it needed to be cooked. For over an hour, probably, all told. I let it absorb all the broth, and then I liked how it got a creamy, pudding-like consistency, so I stirred in some butter and honey. It was still a little crunchy, though, cause it’s black quinoa, and that’s how it is. David just pointed out that our oven has a convection roast option, and I was eager to try it, so I cut up some potatoes and mushrooms in big chunks, tossed them with olive oil, tossed the potatoes with rosemary and the mushrooms with sage, and roasted them up. Very nice! Crispy on the outside, soft on the inside. So we had them with lovely lettuce/sage/hazelnut mozzarella pesto. I used the spicy-sweet red leaf lettuce from the farm, and the mozzarella made everything get a little melty when it met the hot potatoes and mushrooms. A simple meal, but a good one!!

Here’s Take Back Your Duck by The Inspirations, one of my all time favorite songs. This duck is too skinny. Obviously, she should have been eating more mulberries!
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Red wine and dark chocolate cookies

Red wine & dark chocolate cookies

I like wine. It’s almost a defining characteristic. If I was coming over to your house for a meal, you’d probably say, “Claire’s coming over? Let’s see. She’s a vegetarian, so lets get some vegetables, and she’ll be wanting wine, so let’s stock up on that.” And then someone else – the imaginary friend of my imaginary friend – would say, “Should we get a good bottle?” and you’d say, “Nah, she’ll drink anything.” Well, not anything! I wouldn’t drink mad dog 20/20 kiwi strawberry, for pete’s sake. But I am fine with cheap and cheerful, it’s true.

I grew up in a house that had a little silver dish that said, “a dinner without wine is like a day without sunshine,” and I seem to have taken that to heart! When I was younger, before I even drank wine, I would listen to this song by Antoine Forqueray. It must have been wintertime, I remember a glowing sort of light in the kitchen. My mother must have been making dinner. The song sounded like red wine, and I remember thinking, “I hope someday I’m in love, and making dinner, and drinking red wine, and feeling like this song makes me feel.” Welladay! Here we are!

Of course, there’s no combination better than red wine and dark chocolate. And this was the inspiration for these cookies. There’s red wine in the batter. It makes the cookies a little soft and cake-like, but pleasantly so, I think. The taste of red wine in a baked good is quite nice. It’s like a little fruity tang. It’s not overwhelming – you can have these with coffee in the morning. You can feed them to your children. It’s just really nice. These went fast!

Here’s the Forqueray, as played by Jordi Savall. It’s the 2Eme Suite, Chaconne La Buisson. God, it’s gorgeous!!
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Grillable vegan burgers!! And grilled flatbread

Beet & bean burgers

Here at The Ordinary, we have an extensive labyrinth of underground bunker-kitchens. In this subterranean kingdom we work on our most specialized and top secret foods. (We’re currently working on a candy that glows with a blinking light and flits around your backyard on soft summer evenings – you have to catch it before you can eat it! Don’t tell! Very hush hush] Well, for years, we’ve exhausted innumerable resources and personnel trying to develop a vegan burger that would be grillable. It needed to stay together, and not fall apart in a crumbly mess. It needed to actually become browned and crispy – not just leave all the brown and crispy bits clinging to the grill. It needed to taste good, and be easy an economical to make. Mwah ha ha ha!!! WE HAVE DONE IT! [lightening strike!]

Beet burger

Actually, this was our first attempt, and it worked, and we had so much fun making it, and were so thrilled that it worked that it’s just silly. The burger is made of roasted beets, shallots, and garlic, basmati rice, bread crumbs, roman beans, and seasoning. That’s it! Simple, cheap, and really tasty! We seasoned ours with sage, rosemary, smoked paprika, and just a smidge of chipotle and marmite, but you could easily use any seasoning you like. You could make spicy burgers with more chipotle, you could make curried burgers. You could also use a different bean, pinto would be nice! Try these even if you think you don’t like beets, because beets that are roasted/toasted, and then mixed with other stuff, and then grilled, would probably appeal to just about anyone, be they a beet lover or a beet hater. If you really really can’t eat beets, I think these would work with roasted mushrooms instead. I’ll try it and let you know!! Can I just say that this particular combination, when being mixed and mushed, looks disconcertingly like ground beef! Very strange.

Grilled flatbread

We ate these with flatbreads, which we also grilled!! They were browned and crispy on the outside, and soft and flavorful inside. We cut them in half, lengthwise, and put a burger and lots of lettuce and tomato inside. Very fun to make, very tasty! We also ate these with a slice of sharp cheddar melted on top. The burgers may be vegan, but we’re not! I’m sure it would be good with vegan cheese, or no cheese at all.

Malcolm and a beet burger

We wanted to use the beet greens as well, because they were so pretty, so we boiled them for a few minutes, and then sautéed them with zucchini, garlic and red pepper flakes. Then we tossed a small handful of chopped roasted cashews, and a small handful of grated coconut (the sweet kind!) and a few fresh basil leaves. Delicious!

Beet greens, coconut, and cashews

Here’s George McCrae with WE DID IT! What a happy song!

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Apricot & pistachio tart

Apricot & pistachio tart

Sometimes I think my fun-O-meter is broken. Lots of things I’m supposed to think are fun make me anxious, and things that other people dread as chores (making dinner!) are what I live for. For me, tonight was a fun night! Hooooo boy. First of all, we made vegan veggie burgers that were grillable! They got brown on the grill, they didn’t fall apart!! We made them from scratch! We grilled flatbreads, which we made from scratch as well! I’ll tell you about them eventually, with recipes and everything, but for now let me say that I felt so happy about it, and had so much fun doing it that it was just ridiculous. Then we went for an after dinner walk on the towpath (love it!) and we played tag. But not the kind of tag where you have to run all the time, because that wasn’t an option (sooooo full of grilled veggie burgers). The kind of tag where you could hold hands with someone, or give them a hug, giggling maniacally the whole time, and that would pass along the “it”ness. Good times!!

I also think it would be fun to live in Greece and go to lunch with friends in Paris. And that’s the origin of this recipe. My friend Sandy, (who lives in Greece and goes to lunch with friends in Paris) sent me this “non-recipe” for a dessert she had. She described it thus…

…dessert one of those fabulous french tarts (er tartes) – tart dough, then a pate of crushed or somehow pated pastichios – may have had another ingredient in pate, i don’t know. maybe a bit of a liquer or rose water or something. (it was from a pastry shop so i couldn’t ask). and on top apricots. in a sense it was like a tarte with pistachio pate instead of custard under the fruit, but the apricot was not raw – it was baked.

Well! With my obsession with frangipane, and making frangipane out of hazelnuts or other non-almond nuts(which makes it no longer frangipane!) OF COURSE I had to try this!! I made a simple paté sucrée crust, with a hint of cardamom. I made a pistachio frangipane (an imaginary beast!), and then I just sliced very ripe apricots, and sprinkled them with sugar because they’re quite tart! I liked the resulting tart very much indeed, but I have to admit that my boys wouldn’t try it because they don’t like apricots. And the apricots were tart. It was a tart tart. This appealed to me very much! I think it would be nice with some lightly whipped, lightly sweetened whipped cream. The tart won’t last for days in pristine form, because the fruit softens the crust. So eat up!!

Here’s Noah and the Whale with Five Years Time. They’ll have FUN FUN FUN!! This does actually look like fun to me, but it’s also a critical reexamination of past ideas of funness.
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