Here’s Billie Holiday with Tenderly
Continue reading
Category Archives: Uncategorized
Farro with smoked sweet potatoes, french lentils and pinenut lemon aioli
One day last week David made a fire in the back yard and the boys helped him burn up all the little twigs and sticks. Because I’m always thinking about food, I decided to try to smoke some sweet potatoes I’d gotten from the farm. I peeled them, wrapped them in foil, and buried them in the bottom of the fire, where I let them smolder for an hour or two. They turned out very nice! Soft inside, crispy outside, smoky and good. I made some french lentils and then cooked the farro in their broth. We had arugula under and tomatoes on top, like a big warm salad. My favorite part might have been the lemon pine nut aioli we drizzled over. Vegan, creamy, tart-sweet and delicious!!
Here’s Slim Gaillard with Sighing Boogie, just because I like it!
Continue reading
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!
Tomme de savoie and roasted mushroom tart
Here’s Barbara Dane and The Chambers Brothers with Come By Here.
Gianduja cake
There’s a pleasant sort of anxiety about the last week of summer vacation. We made plans to do every single fun thing we’ve talked about doing all summer long! All in one week! At the moment, of course, the boys are watching dumb cartoons, and I’m sitting in front of the computer writing about cake. (Did you ever see the Simpsons when Homer thinks he’s going to die, and he promises that if he’s allowed to live he’ll never ever waste another moment of his life? He lives, and the credits play out to the sounds of Homer watching bowling on the TV. It’s like that.) But we did go for a walk in the woods. The far far away woods. It was a big adventure. The weather was crisp and perfect, and the boys turned the walk into a search for efts and salamanders. There was a scoring system! Points were awarded! Four points for a red eft, and I can’t really remember the others. Well! The woods were teeming with efts! Generally we’re lucky to see one or two, and we saw hundreds of the tiny, unbelievably beautiful chinese-red, green-spotted, soft-skinned, dog-like, sweet-fingered little creatures. I went ahead at Clio’s pace, and stood to wait for the salamander searchers. The light was dappled and shifting. If you tried to take a picture of a boy glowing in a pool of sunshine, you couldn’t, because he’d walk into the shade and then the sun and then the shade again. The light ran over the moss and rocks and leaves like water, swirling with the shadows of branches far overhead, branches moved by a wind that felt like autumn. The earth was soft with dead leaves, which had been packed down year after year after year, and left the ground under our feet feeling hollow and sweetly, whisperingly resonant. I looked back at my three boys, bent over a stone or log that they’d moved, just for a moment. They ran their fingers through soft decaying wood and soil, wet and rich and fragrant. They bowed their heads together over outstretched hands, and David held their palms towards him as if he could read their future. They replaced the rocks and logs to their place of quiet, slow decay, and they ran to catch me up, nearly knocking me over with the force of their hugs. And so goes another summer, and I wonder what it feels like for the efts when they know that winter is coming. Do they remember their watery birth? Do they have dreams of their return to the water when the time is right?
I made this cake for a back-to-school luncheon for the teachers. And, of course, I made one for us, too, just to be sure it was edible. It’s a French-style cake, quite simple, but very tasty with hazelnuts and chocolate. I made it almost all in a food processor, except for the egg white-beating, which I did by hand. It’s a simple cake…but flavorful and pleasing. Like soft, intensely flavored brownies, maybe. Very easy to make, and very tasty with coffee in the morning, tea in the afternoon or wine after dinner, like all good-hearted cakes.
Here’s Flatt and Scruggs with Wildwood Flower.
Semolina crusted roasted eggplant, potatoes and butterbeans
I tried to find more information on them, and apparently they were a loose collection of musicians that collaborated and travelled under various names, and went on to work with other groups in other styles. I love the idea of artistic collaboration, be it musical, or visual, or filmic. Especially when they’re bursting with love for what they’re doing and who they’re doing it with, as they seem to be here.
Here’s another video of The Washboard Rhythm Kings, with some astounding washboardery.
Here’s a whole album of The Washboard Rhythm Kings.
Yeasted chickpea flour cake with crispy eggplant and pecan pesto
Here’s The Ramones, with We’re a Happy Family, with the disclaimer that we’re nothing like the family described in the song! We rewrote it with these lyrics, “Isaac never eats, Malcolm’s eating sweets, Clio’s upstairs, tearing up our sheets.”
Continue reading
Leek, potato & butterbean stew
-
“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.”
Spicy coconut milk, cashew, & basil pesto
As for this sauce, I’ve decided to write a cookbook called “Cement-colored sauces.” And it will probably have a chapter called “Concrete-colored dips.” I had the bright idea of putting spicy purple basil leaves in this, but somehow it all turned grey, so I added some green basil leaves, so that it looked like I’d done it on purpose. It was actually a pretty pale green by the time I was all done. And very tasty! A little sweet, a little spicy with the jalapeno, and rich and nutty with cashews. We ate this with crispy roasted eggplant and croquettes, but it would be good with any roasted vegetables, or on pasta or rice.
Here’s The Pogues with Sea Shanty.
Continue reading
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.
Continue reading


















