French lentil and farro soup with spinach

French lentil farro soup

French lentil farro soup

    • “He was standing by the edge of a small pool – no more than ten feet from side to side – in a wood. The trees grew close together and were so leafy that he could get no glimpse of the sky. All the light was green light that came through the leaves: but there must have been a very strong sun overhead, for this green daylight was bright and warm. It was the quietest wood you could possibly imagine. There were no birds, no insects, no animals, and no wind. You could almost feel the trees growing. The pool he had just got out of was not the only pool. There were dozens of others – a pool every few yards as far as his eyes could reach. You could almost feel the trees drinking up the water with their roots. This wood was very much alive. When he tried to describe it afterward Digory always said, “It was a rich place: as rich as plumcake.”

The strangest thing was that almost before he had looked about him, Digory had half forgotten how he had come there. …If anyone has asked his “Where did you come from?” he would probably have said, “Ive always been here.” That was what it felt like – as if one had always been in that place and never been bored although nothing had ever happened. As he said afterward, “It’s not the sort of place things happen. The trees go on growing, that’s all.”

This, of course, is a passage from The Magician’s Nephew, by CS Lewis. He’s describing “the wood between the worlds,” a strange, lazy, dreamy green-lit place. It’s a place I think about a lot. We used to love The Chronicles of Narnia when we were little, my brother and I. Who wouldn’t like to imagine a magical world you could escape to at any time, where you could (safely) go on adventures and talk to animals? Your dog could finally tell you what she’d been thinking about all this time! We had a world of our own, in which we were talking animals, and the world had a history, a geography, a morality all its own. I’d tell you all about it, but it’s top secret! This world was almost like a religion for us, and it shaped our outlook on life to a remarkable extent. I’ve been looking forward to sharing Narnia with the boys, but I’ve been reading through parts of the books lately, and I feel a little disappointed! I’d forgotten about that whole, “Buck up, old chap, and stop your blubbering or we’ll despise you for the rest of the book” mentality. One of my favorite books was always The Horse and His Boy. I love the idea of stories that take place between the major conflicts. My idea of a good book would be a story of life when Peter was high king in which absolutely nothing happened. No drama, no evildoers to overthrow, just a tale of what day-to-day was like in this happy golden time. Well, I went back and read a bit of Horse and His Boy. It’s the story of light-haired, light-skinned noble well-intentioned people from the north fighting against swarthy-skinned, dark-haired, backwards and mean-spirited people from the South. Ugh! It’s still a good story, but I feel a little queasy when I imagine Malcolm reading it. Maybe I’m crazy.

Anyway…I’ve always loved the idea of the wood between the worlds. So many times in my life I’ve felt like I’m there, I’m in this tranquil in-between place, trying to decide which pool to jump in next. Because each pool is a world, and you don’t know what you’ll find there, when you jump in. Here in the green wood, you’re safe, all you have to do is sit still, and your memories are vague and dreamlike, and you can almost feel yourself growing. You don’t have to act, or interact with anyone. But you can’t stay forever. As Polly says, “This place is too quiet. It’s so – so dreamy. You’re almost asleep. If we once give in to it we shall just lie down and drowse for ever and ever.” So you have to exert yourself and pick a pool (or a school, or a job, or a place to live …) You have to wake up and exert yourself and engage with your life, and let the wood between the worlds become your dream. Since the boys were born, I feel like I’m having an extended stay in the wood between the worlds. I can feel the boys growing, at the incessant imperceptible rate that people grow, but how it all happened, how they got to be the boys they are now, on their way to being the boys they will someday be, is a jumble of memories and expectations and anxieties, all swathed in a glowing green light – a hopeful light, a healthy growing light. Sometimes I rouse myself from my pleasant drowse and I think about jumping into one of the pools – I apply for a job, I contact people about shooting a film – but I never seem to do much more than get my ankles wet in the wrong pool before I’m lying on the soft green grass again, wondering how I got there, listening to the boys grow, watching them get ready to choose which pool to jump into. Some day, in the glowing green future. There’s no hurry, it’s very nice here.

Well, I’ve mentioned that we’re all feeling a bit under the weather, here at The Ordinary. So I wanted to make a rich, comforting soup that would have a bit of spiciness to cut through the lurgy. So I made this soup, with french lentils and farro, for sustenance, spinach for all-around wonderfulness, and cayenne, ginger, and lemon, for salubriousness. It was very good! We floated green toast in it, made from the colcannon bread, which was lovely. This is a very hearty, meal-in-itself soup, but it wasn’t heavy at all – it had a nice warm smoky broth, and the ginger and lemon helped to brighten it.

Here’s This is Your World by Sam and Dave. What a good song!

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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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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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Curried chickpeas and cauliflower in spicy rich tomato sauce

Chickpea cauliflower curry

Chickpea cauliflower curry

I’ve been very fascinated by three words, lately, and I’m going to tell you why. These words are poignant, piquante, and pungent. Why do I love them? I love them because they teeter so wonderfully on the edge! They hover between senses, and they could evoke pleasure, pain, or some place that falls between the two! I love the way that, historically, they can be used to describe words, ideas, tastes, smells, expressions, or even hedgehog quills. They’re so keen and vibrant and cutting! According to my (shoddy) research, they all stem from a similar root. (I learned this while sitting on the couch next to Malcolm on a snowy evening, drinking a glass of wine and reading a dictionary. Honestly, what could be better than that?) They’re all the descendants of words that mean “to prick or to sting.” At one time, a piquant was a sharp object, like a hedgehog quill. From 1494, “The herichon…is…armyt…with spines thornys or pickandis.” And pungent described a sharp and pricking pain. From 1617, “The Vrine bloody, the Excrements purulent, and the Dolour pricking or pungent.” Each of these words also describes a flavor or smell that is sharp and piercing, sometimes pleasantly so, sometimes not. From The Canterbury Tales, “Wo was his cook but if his sauce were poynaunt and sharp.” Each word also describes ideas that are sharply or cleverly expressed. From 1661, “No author hat so pungent passages against the Pride and Covetousness of the Court of Rome.” Sometimes the effect of these words is painful or wounding. From 1651, “By some picquant words or argutenesse to put them into choler.” Piquant, pungent and poignant all describe something stimulating to the mind, feelings, or passions. From 1668, “That our Delights thereby may become more poinant and triumphant.” From Jane Eyre, “Besides, the eccentricity of the proceeding was piquant: I felt interested to see how he would go on.” From 1850, “Every amusement and all literature become more pungent.” But sometimes the emotion provoked is so strong as to become painful or unbearable, just as a scent or taste might be too sharp or spicy or sour to be palatable. From 1684, “Intolerably pungent grief and sorrow.” From 1728, “This final Answer threw the King of Portugal into the most poinant Despair.” Everything is connected! Words and ideas have flavor, scents stimulate the mind, emotions and tastes are so wonderfully provoking that it’s almost too much to bear! Mr. Rochester understood this, he describes falling in love with Jane, “…I was an intellectual epicure, and wished to prolong the gratification of making this novel and piquant acquaintance…” I love the idea of anything felt so strongly, both bitter and sweet, as life is, but fully tasted, fully explored, fully felt.

And this was a piquant dish! It’s loosely based on an Indian Makhani recipe. Makhani means “with butter,” and this does have some butter and a little bit of cream, so it’s quite rich. But it also has tomatoes and spices to keep it lively. The cauliflower is roasted separately and added at the end, stirred in carefully because it’s delicate and flavorful.

Here are Jordi Savall and Christophe Coin playing St. Colombe’s poignant Les Pleurs.

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Summer-in-winter pizza with pesto, sofrito, chickpeas and artichoke hearts

Pizza with sofrito, pesto and chickpeas

Pizza with sofrito, pesto and chickpeas

You wouldn’t believe the vast system of pantries we have here at The Ordinary. It extends for miles, beginning above-ground, with spacious, sunny rooms lined with floor-to-ceiling windows. And then it tunnels under to form a vast network of cellars, ice houses, larders, butteries, and spences. And the shelves are lined with bottles and jars. Those in the light of the windows glow like stained glass. Those in the darkened cellars shine with their own internal light. In each bottle and jar – a perfect distillation of a moment from each season from the year. We open these, as needed, to help us navigate the year as it unfolds. When you’re melting in summer, you can uncork a clear, cold, cleansing january day. In winter, we have a vial containing the cool-warm smell of a June morning. We have a whole room stocked with falling things. A jar of late spring’s flower petals – confused, whirled in a tangle; a summer sun shower; autumn leaves, curling to the ground; and a soft, quiet, gentle December snow. Each one will serve to remind you of what you’ve seen and felt, the fragrances and tastes that you have known, and each will remind you as well of the cycle of the seasons which will bring each moment inevitably back upon you. In one room, of course, we have flavors…ripe plump tomatoes, bursting with the hot sunny abundance of August, refined into a flavorful paste. Bunches of basil, sweet, sharp, and intoxicating, concentrated into one pure flavor of summer. And that’s what we used to make this pizza.

pizza with sofrito, chickpeas and pesto

pizza with sofrito, chickpeas and pesto

What? You think I’m waxing hyperbolic? You think this is why I earned the name “hyperboClaire?” Well, it’s totally true!! Every word! Okay, so I’m really talking about the sofrito and pesto that I made with our over-abundance of tomatoes and basil at the end of the summer. I froze them, and at the time I thought…in the middle of winter, this will make a welcome meal! And then the power went out for ten days, and I was worried that they didn’t stay frozen. But they seemed frozen! And our kitchen felt very near freezing through the time. And we ate them on this pizza and everybody seemed fine!! I also added chickpeas and artichoke hearts. I have long loved artichoke hearts on a pizza, and chickpeas on a pizza – well, it just sounded good to me! And it was good! They got all roasty and flavorful. If you happen not to have frozen sofrito in the summer, you can easily make it from a can of tomatoes (Spanish-style sofrito! Recipe to follow). And pesto can be bought in most grocery stores, if you don’t have that lying around in your feezer!! Anyway – this was a good pizza. It did taste like summer, and reminded me of golden afternoons spent picking tomatoes and basil. Very welcome indeed as the temperature plummets.

Here’s Summertime by Jimmy Smith.

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Summer-in-winter tomato arugula soup

tomato-arugula-soupHere at The Ordinary, we have an institute devoted entirely to the study of winter light. Though time is flying and the days are short, the season can feel very long. It is easy to succumb to feelings of sleepiness or downright discouragement, this time of year. But in our extensive field research, we have discovered a certain light that feels hopeful. We have, of course, taken samples, and we have them percolating in our underground laboratories, where they bubble and glow in test tubes and petri dishes, illuminating the gloom. We feel that we are approaching a breakthrough in our studies that will allow us to declare that this hopeful light is instrumental in helping us all make it through the winter months. You can keep your “golden hour,” and your “tropical sunsets” and your showy, “aurora borealis,” we’ve got a few minutes of clarity in a murky season, and we’ll take it, dammit! This light can occur at different intervals throughout the day, late in the morning, when the sun finally breaks through the dull grey blanket of clouds and washes the world with light. It might show up in early afternoon and lure you out of your house, cheering you with a brief moment of something very close to warmth. In late afternoon it’s the most fleeting, raising your spirits almost as they fall and follow the sun into dusky pink shadows. The light is cold and clear and slanting, like pale white gold, and you almost feel that if you watch it long enough you’ll see it grow warmer and stronger. It’s a memory and a promise. Attempts to bottle this light for use as a restorative tonic have proven fruitless, so you’ll have to take it as it comes, and rejoice in the fact that it comes more often, and longer, as the days creep by.

This soup is also like a memory. It’s got the flavors of summer – tomatoes and herbs and arugula, juicy, piquant, and warm. It will remind you of ripe rich tomatoes with basil and mozzarella, drizzled with olive oil and balsamic, that you ate every single day in August. But it’s made with wintery supplies such as you might amass if you were snowed in, living in a cabin on the edge of a mountain – a good can of diced tomatoes, some dried herbs, baby arugula from a bag, some frozen green peas. I made it with a mix of fresh and dried herbs…I had some fresh tarragon and rosemary, and I cut back the sad thyme plant in my garden and used the last of those fresh leaves, but I used dried oregano and sage. You can use any herbs you like or have growing in your windows. The soup is light and pleasant, and if you top it with a bit of grated mozzarella, it’s comforting and filling, as well.

Tomato arugula soup

Tomato arugula soup

Here’s A Summer Wasting from Belle and Sebastian

Summer in winter,
Winter in springtime,
You heard the birds sing:
Everything will be fine.

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Beer-battered, cheese-filled risotto croquettes

beer-risottoWe’re experiencing a bit of a lull, here at The Ordinary, characterized by a dearth of energy, a lack of purpose, and a general, fuzzy feeling of a vast network of spiderwebs taking over our brains. Oh yes, the post-holiday doldrums. Not a bad thing, in many ways, the mind needs to lie fallow, sometimes. But it’s a feeling that’s hard to shake!! I feel like I’ve got nothing to say but I can’t stop talking! I feel like I’m treading water. Pleasant, warm, sleepifying water, granted, but I’m not getting very far in it! Well! Last night, after dinner, I was feeling very drowsy, warm in our toy-strewn living room, when Malcolm said, “Mom, do you want to take Clio for a walk with me?” DO I?!?!? Of course I do. He even got me my coat and hat! It had been a day of creeping damp cold, and we’d gone on a walk earlier, but it just wasn’t pleasant. Now, in the dark, it was even colder…but it felt good! We decided to head for the bridge across the river, to see if Clio was scared of it the way Steenbeck used to be. Of course it was even colder there, but the sky was so dark and clear, the moon was almost full, everything was black and silvery, and the wind blowing icily across the bridge was helping to clear out the cobwebs. Then Malcolm showed me how to do his happy walk, which is a broad side to side skip. It is a walk that you do when you’re happy, but I’m here to tell you people, it’s a walk that makes you happy, as well. Flying across the bridge, dark icy water flowing fast far below, coats flapping behind, Clio pulling us ahead quicker than a human can walk, I felt nearly ecstatic, and we tumbled home cold, and breathlessly laughing.

I made risotto the other night, with roasted red peppers, black olives, white beans, and artichoke hearts. It was almost exactly like this one, except that I added artichoke hearts with the red peppers and olives, and I used can tomatoes, (hunts’ fire raosted diced) this being winter, and I used tons of rosemary, plus a pinch of cumin and a pinch of smoked paprika. I had a lot over the next day, and I decided to try something new with it, so I made a small ball, stuffed some mozzarella inside, and then I dipped the whole ball into a light beer batter flavored with smoked paprika and cayenne. I fried them in olive oil till crispy, and I made a dipping sauce of red wine and balsamic. Delicious! And very fun to make and eat. Secret melty cheese! Layers of crispiness and layers of comforting softness! The boys even liked them, and they don’t really like risotto! You could probably use any flavor of risotto that you have leftover, as long as it doesn’t have large chunks of anything in it. And you could adjust the seasonings of the batter to suit. In my experience, even a very brothy risotto is sufficiently dried the next day to form into croquettes. If your risotto is still too brothy you could a) drain it in a sieve b) cook it in a saucepan till it dries out, or c) add a couple slices of bread, ground into crumbs.

Beer-battered risotto croquettes

Beer-battered risotto croquettes

Here’s Tread Water by De La Soul. Infectious!!

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Kale and chickpea curry with ricotta naan

Kale and chickpea curry

Kale and chickpea curry

I love to walk to school with Isaac: it’s one of my favorite rituals of the day. He holds my hand and lags behind slightly, and Clio lunges ahead after squirrels, cats, or even any spiraling dry leaf. Clio runs in circles around us, and Isaac sings or tells jokes. His jokes are perfect, sweet and nonsensical. He told an existential one the other day that was very clever, and it went a little something like this…Q: What did the birthday say to today? A: How do you like the present? B’dum tish! Today he told a joke, and I just didn’t “get it,” because I’m quite slow sometimes. I said, “I don’t quite understand your joke.” He said, “that’s okay, it wasn’t much of a joke.” As we approach the school, we start falling in line with his friends, and they form little shifting huddles, and then they all rush, joyously, to their doorway. Clio and I stand watching them, out in doggy exile, and when Malcolm sees us he walks over, cool and slow, and Clio falls all over herself trying to give him hugs and kisses. Miss Sandra, the crossing guard, greets everybody with good cheer, and leaves us all with a “have a good day,” and you believe that she means it, that somehow the fact that she said it might actually help you to have a good day. All around the courtyard, happy excited children fly about, glowing like fireflies. They greet their friends and hug their parents goodbye. I’ve always thought that the amount of energy and love, spoken and unspoken, that radiates from a typical drop-off at our school shines so brightly it could be seen from outer space. It must be like that for every school in the country. Drop-off was emotional this morning. The children flew happily about like they always do, but the parents and teachers – and there were more of them around than usual- were quiet and thoughtful, full of concerns, and hopes, and good wishes, forming a strong web of good will and sympathy that must spread from school to school across the country and beyond.

This was a strange weekend to be at work – so grey and dreary, the restaurant was not at all busy, and I just wanted to be home, where it was warm and bright and my family scampered through the day. I thought all day, too, about making this curry. I wanted something bright and warm and comforting and flavorful. So that’s what I made. It’s got a sauce made with cashews, golden raisins and coconut (I used just plain old sweetened flaked coconut, as it happens.) And it’s got kale, potatoes and chickpeas. It had a nice texture, soft, but not mushy, and the flavor was a little sweet, a little spicy, and balanced with lemon. And these naan!! I had some ricotta left over from a tart I made the other day, and I decided to make the naan with that instead of yogurt, as is traditional. And I added an egg and some melted butter. Maybe I should stop calling them naan, as I drift farther and farther from the original recipe! They turned out so delicious, though. Tender, flavorful, simple. I couldn’t stop eating them!! None of this was hard to make, either, it was an after-work meal, after all.

ricotta naan

ricotta naan

Here’s Ombra Mai Fu, from Handel’s Xerxes. My friend Diane suggested it yesterday, and it’s so beautiful!

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Festive chard, roasted pepper and olive tart

Pepper and olive tart

Pepper and olive tart

In the wake of yesterday’s sad news, there really are no words. So I’m going to take a cue from Jaques Tati, and just not say anything. We’ve been watching lots of Tati, lately, we all love it, even the dog! It’s so full of grace and humanity and life, it feels restorative and hopeful, all about community, and friendship, and eccentric good nature.

This season is supposed to be about peace and hope, and in a small way this tart feels hopeful, because it’s like a memory of summer, bright and sweet and savory. I bought a bag of small red, gold, and orange peppers, because my sons love them, and they were so pretty I decided to bake them into a tart. I made a custard with chard and dried basil, which is tastes like summer, and topped it with pretty roasted peppers, grape tomatoes, and castelvetrano olives.

Roasted pepper and olive tart

Roasted pepper and olive tart

Here’s Red Green and Gold, by Burning Spear.

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Red bean and tarragon stew with fennel and artichoke hearts, and rosemary cornmeal bread

Red bean and tarragon stew

Red bean and tarragon stew

Yesterday was a bright, cold day, with a ripple of agitation as the unseasonable warmth from the beginning of the week was blown away by the cold damp air of today. The sky was white blue, and the late afternoon produced the sort of slanting golden light that tricks you into thinking it’s warmer than it is. And on this late-fall afternoon, you could find me riding all over town, wearing Isaac’s backpack, on Malcolm’s BMX bike. Malcolm’s been home from school all week, and I wanted to pick up his homework and prescription, but I didn’t want to leave him alone too long, and I felt too lazy to haul my bike out of winter hibernation in the basement. So here I was, wheeling around town on a small, bright Tintin-blue BMX wearing a small bright serpent-green backpack. It felt good – the cold air in my lungs harsh but cleansing, the cold air washing through my stale, lack-of-sleep addled brain clearing off the cobwebs. I had this strange sensation – hard to place, familiar, but remote – something I hadn’t experienced in a while. And then it came to me…I felt cool. I felt like a cool kid. I nearly laughed, but that wouldn’t have been cool. I realized that I didn’t feel, for a moment, like a tired and anxious 43-year-old on her son’s BMX. And, of course, that realization brought it all crashing around me, because I was a tired 43-year-old on her son’s BMX. Malcolm’s back in school today, and he told me they’re having an assembly with a BMX ramp and, I assume, skillful young BMXers doing tricks. Wouldn’t it be funny if I came flying down the ramp at the assembly? Waving and shouting, “Yoo hoo, Malcolm! Yoo hoo! It’s mommy!” Heh heh. So Malcolm and I have had a nice week, it’s cold and rainy today, and I miss having him around, though, of course, I’m glad he’s glad to be back in school.

Red bean and tarragon stew

Red bean and tarragon stew

While he was sick he craved brothy foods, and this was just such a meal. It’s quite substantial and has a lot of strong flavors, but they’re all flavors that I love, that work well together. It has a bit of zing to it, which transcends the potential (pleasant) stodginess of beans and potatoes. It’s a good meal for any time of year, really…in the winter I tend to stock up on jars of artichoke hearts and roasted red peppers to relive some of that summery flavor that you can capture fresh in other seasons. I like a nice crusty bread with my stew, so I decided to make one myself. I wanted it to be chewy and dense, but not with a fine crumb. So I added some cornmeal to the mix. And I kept the dough very wet – I had to use the food processor rather than my hands to knead it. I baked it in a bowl that I’d lightly greased, and it got stuck, so I had some trouble getting it out, but it was still delicious. Just a little messy, so you had to pull it apart with your hands, but that’s not such a bad thing!! I guess you could try a non-stick loaf pan, or just mound the dough onto a greased baking sheet. I’ll try it and let you know how it goes!!

Here’s Loch Lomond’s strange and beautiful Wax and Wire, in a video showing the most amazing BMX riding courtesy of Danny MacAskill, and the most beautiful landscapes, courtesy of Scotland.

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