Here’s Billie Holiday with Tenderly
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Category Archives: tomatoes
Chickpea & artichoke stew; chickpea semolina dumplings; olive pine nut sauce
And that’s that!
Here’s Hold On Be Strong by Outkast. Short and to the point!
Broccoli rabe with corn, tomatoes, basil, and mozzarella
Leek and caper tart
I think my favorite thing we’ve gotten from the farm this summer is leeks. They’re supposed to be a peasant food, they’re supposed to be something that the characters in Au Hazard Balthazar might eat when they’re down on their luck. But they’re quite expensive around here! So it has been a treat to get thin, beautiful, sweet bundles of leeks from the farm. I decided to make a big flat tart with some of them…almost like a pizza with a pastry crust. I sauteed the leeks with thyme, capers and white wine, and then made a custard of eggs, milk, and two kinds of cheese. I suppose gruyere would be the ideal cheese to use here, but it’s beyond our budget at the moment, so I used a combination of sharp cheddar and mozzarella.
Here’s Ride Your Donkey by the Tennors.
Crispy potatoes with peppers, tomatoes, and pine nut chipotle aioli
This meal is like a mound of stones! Well, if the potatoes were stones, and if they were covered by a fresh, juicy spicy sauce, and a smooth very tasty aioli on top! I was thinking of the tapas dish Patatas bravas when I made this. So it’s got crispy sage-roasted potatoes–I used the ones from the farm and they’re tiny, only about half an inch across. If you have larger ones, just cut them into smaller pieces. Atop this we piled tomatoes, sweet peppers, hot peppers and yellow squash–all from the farm. And my favorite part was the pine nut chipotle aioli. Simple but with a smoky haunting flavor. It would be good with any other kinds of roasted vegetables as well, I think.
Here’s Bill Evans with Milestones.
Leeks, potato & french lentils stew … and burgers
Here’s Horace Andy with Rain from the Sky
Leek, potato & butterbean stew
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“His little treat, when he was nice and clean…was to leave his chest bare for a while. His pale skin, as white as that of an anaemic girl, was covered in tattoo marks scraped and scored by the coal, “cuttings,” as the miners call them; and he displayed them proudly, flexing his strong arms and broad chest, which gleamed like blue-veined marble. In summer, all the miners sat out on their doorsteps like this. Despite the day’s wet weather, he even went outside for a moment, to exchange ribald remarks with another bare-chested neighbor, on the other side of the gardens. Other men came out too. And the children, who had been playing on the pavements, looked up, and laughed with pleasure at the sight of all this tired flesh released from work and at last allowed to breathe in some fresh air.”
I’ve been reading Germinal by Emile Zola. I’ve never read anything by him before, and I’m so happy to have discovered him. It’s like Dickens with more sweat and pee and nakedness. Germinal is the tale of French miners in the late 19th century. They work more than five hundred meters below the earth, in cramped, dangerous, miserably hot, miserably cold, horribly dark and dangerously coal-dusty conditions for less than a living wage. They live crowded together into a cramped two-room house where they have no privacy and little peace. Their cupboards are literally bare, and their breakfast is hot water poured over yesterday’s coffee grounds. They’re all tired and anaemic and tubercular. And yet they’re very much alive, and full of humor and affection and desire. The story of their day-to-day life, the work the men and children do in the mines, the work the women do in their homes, is told in detail so rich and gripping you’ll find yourself hanging on every word, waiting impatiently to see what happens next. All of the characters are described with such warmth and generosity that I feel I’d like to know them, though I’d have trouble justifying the comfort in which I live, in which I expect to live.
When La Maheuse finally manages to beg and plead for some supplies, she makes a soup of potatoes, leeks and sorrel. We just got some leeks and potatoes from the farm! So, of course, I had to try to make a French coal miner’s stew. I added herbs and butterbeans and wine and red peppers tomatoes. I don’t have sorrel, so I used lemon juice to attain that lemony flavor. I thought it turned out very tasty! I made a big round loaf of bread to go with it, but you could always just buy a baguette.Here’s Driver 8 by REM, because the passage I quoted above reminds me of the line, “The children look up all they see are sky blue bells ringing.”
Chard, new potatoes, olives and capers; pesto-pearled couscous, and…croquettes!
I love potatoes and greens, and I love greens and olives, so this was a nice combination of both. It’s also got capers (or flavor dynamites) and fresh herbs and tomatoes from the farm. We ate it with whole wheat pearled couscous mixed with pesto and chickpeas. And, of course, the next night I made croquettes out of the leftovers. All good! All easy!
Here’s a list of all the Sir Lord Comic songs I’ve ever heard. If anybody knows of any more, or is better informed about his life and career, I’d be grateful to hear about it.
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Red bean, potato and pine nut tacos…and croquettes
Here’s Belle and Sebastian’s The Loneliness of the Middle Distance Runner. One of my favorites!
Spicy tomato coconut sauce; smoky basil pesto; collard “fettuccine”
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The Way of My Boys
When walking through a forest, always think that a tick is biting you. In this way you will know when you have been bitten by a tick. This understanding applies to all things.
If a bee stings you but you don’t know it, it will not hurt. This understanding extends to all things.
When swimming in a pool, if you want to touch the bottom, go slowly so that you don’t hit your head. When swimming in murky water with a bed of sharp stones, go slowly so that you don’t scrape your knees. This understanding extends to all things.
If you want to catch a firefly, don’t pinch it, hold your hand out and let it land, so that you don’t kill it. This is true of all things.
If you miss a friend, play with things that you learned about with him. This understanding extends to all things.
If you’re waiting on line and your legs get tired, think about something else and the pain will go away. This applies to all things.
If you want something very badly but can’t have it, imagine that you have it, and that will be almost as good. This applies to all things.
When eating a plum, take a big bite, pull out the pit at once, and you can have fun eating the rest. This understanding extends to all things.

Bright and spicy and a little sweet. And, finally, I’ve been thinking a while about cooking collards in long ribbons, and eating them as a person might eat pasta, with a sauce (or two!) on top. I thought it turned out very very tasty. Satisfying, like pasta, but with more flavor and texture. The boys just ate soba noodles, though, which is a perfectly acceptable substitute.
Here’s Flying Birds, from RZA’s remarkable soundtrack to Ghost Dog.























