Strawberry shortcake (with chocolate chip shortcake)

Strawberry (chocolate chip) shortcake

Strawberry (chocolate chip) shortcake

Hey, kids! It’s Saturday storytelling time! As I’m sure you recall, this means that along with your daily recipe and song, you’ll get a story, too! Each week, everybody in our small salon of auteurs (well, generally me and one or two other people) writes a story based on a found photograph. This week’s photo might be my favorite yet, I think it is ridiculously beautiful. But maybe I say that every week. If you’d like to write a story about it, and I hope you do, send me a copy and I’ll post it here, or send me a link if you have somewhere of your own to post it.

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Here’s a funny story about my story this week. Isaac asked me to read what I was writing, so I read the first paragraph. It reminded him of a folk story, which he told to me, and which I wrote into the story. I’d never heard it before, but it was oddly perfect for the direction the photo was taking me. I always think that the exact moment that you write something changes the writing completely, and this is proof of that. If he hadn’t been sitting next to me, if I’d tried to get it done while he was at school, if he wasn’t the sort of boy to ask a person to read what they were writing, my story would have been completely different. Better or worse? Who can say!

Strawberry (chocolate chip) shortcake

Strawberry (chocolate chip) shortcake

Well, is there anything better than strawberries and whipped cream? Yes! Strawberries and chocolate and whipped cream. These shortcakes are more like a cookie than a biscuit. Like a big, soft chocolate chip cookie that you pile high with strawberries and cream. Because the shortcake itself is fairly sweet, you don’t need to sweeten the strawberries or cream that much–I just tossed the berries with a little maple syrup to make them saucy.

Here’s Sister Rosetta Tharpe with Up Above My Head, and if you read the story you’ll know why!

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Millet & chickpea kofta

Millet and chickpea kofta

Millet and chickpea kofta

Malcolm’s basketball coach told him that if he keeps his head in the game he’ll be unstoppable. “Keep your head in the game” is now my favorite phrase in conversations with myself. “Keep your head in the game, Claire, or you’ll never get two breakfasts and two lunches made by 7:30!” And Malcolm’s teacher said that with a little more focus he’ll be unstoppable. There it is, the “f” word. It all comes down to focus, it all converges at focus. Isaac has been advised that he needs to focus on his focus, as well. It’s a distracting world! There’s so much going on, so much to see and say and taste! How can anybody concentrate on just one thing? It’s all very well to tell somebody to keep their head in the game, but the game is so complicated! The game is so fast-moving and there are so many things going on at once! One is in danger of getting one’s head bonked, if one keeps it in the game for too long! I’ve always had trouble focussing, too, so that’s probably where the boys get it. I can’t concentrate on one thing very long, with my gnat-like span of attention. My life is strewn with half-read books, half-written novels, half-sung songs, and lots and lots of brilliant ideas that never amounted to much (you’ll have to take my word for it). It doesn’t feel good, and I would wish my boys more success in concentrating on one task until it’s completed. I wish for them the ability not just to focus narrowly on one thing, but to bring everything around them into focus. To adjust the lens through which they view the world so that everything is as bright and vivid and clear as they can make it. Malcolm has discovered the joy of focussing beams of light through a magnifying glass until he makes fire, and this is sort of how I can see him moving through life–focussing his light and energy to set the world on fire. (Safely, of course, as executed with focus’ good friend self-control!) And I hope they’ll be able to concentrate on everything that interests them in the sense that they’ll distill it and make it as pure and flavorful as possible, creatively speaking. Isaac is a rare child who can actually sit and concentrate on one project for a fair amount of time. He’s happy with his own company, singing and drawing or making something out of legos. From when he was very little, his whole face reflects his absorbtion–head on one side, tongue out like Charlie Brown. Here’s Isaac’s picture of a focussed face…
focus
This is how I’m going to imagine myself, from now on, when I want to try to get something important done!!
Millet and chickpea kofta

Millet and chickpea kofta

I wonder if I like cooking because it’s a chance to finish a project – to see it through to its tasty completion. When you start to make a meal, you can’t stop till it’s done. You can’t give up halfway through because you get to a tedious part. If things aren’t going well you have to fix them, you can’t just set it aside for another time and then forget about it completely. And you have the promise of a good meal that you can eat and share as motivation to get it all done. Plus it’s fun! These croquettes were so simple to make. I combined leftover millet with chickpeas and grated cheese. I seasoned them fairly simply, with basil, cumin and lots of pepper. They turned out lovely–crispy and delicate outside and soft and flavorful inside. We ate them with spicy spinach cashew sauce and OOTOs (yeasted semolina flatbreads), as well as avocado and arugula. But you could eat them with pita bread or tortillas, and any sauce you like…tahini or tomato sauce or mustard or mayonaisse, or no sauce at all. Very versatile.

Here’s De La Soul with En Focus. Love this one!

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Cherry chocolate blondies with coconut milk

Cherry chocolate blondies with coconut milk

Cherry chocolate blondies with coconut milk

I’d hoped to get to this before work, but time flies fastest just before work when you have a lot you want to do, and just at the end of work, when you have a lot you have to do before you leave. It’s Saturday, so it’s storytelling day. As ever, we’ve chosen a picture from Square America, and I’ve written a story about it, and I welcome yours, too. Here’s the picture. My story is after the jump, just before the recipe.
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I made these blondies because we had nothing sweet to eat with our coffee in the morning. Horrors! And I made them because I had some coconut milk leftover from a savory sauce. They’re so easy to put together, and so tasty once you do. They’re very very soft, but they get a little chewier as they sit.

Here’s The Verlaines with Bird Dog.

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Parsnip and semolina flatbreads

Parsnip rosemary flatbread

Parsnip rosemary flatbread

It’s been a heavy sort of a week. Everything feels a little more dangerous and uncertain than it generally does in our part of the world. It would be easy to fall into an anxious frame of mind, and hide under the covers all day. I’ve got all sorts of heavy thoughts in my head, because I’m that kind of person, and all sorts of serious things to talk about. But the thoughts that keep rising to the surface are much lighter, brighter thoughts. They’re about a cartoon. We have a fairly strict NO TV BEFORE SCHOOL policy in our house. But, like all our fairly strict policies, it’s made to be broken. Lately we’ve been watching one 11-minute episode of Adventure Time each morning, and I can’t tell you how much it’s grown on me! It’s the story of Jake the Dog and Finn the Human, they live together (without parental supervision!) in a giant rambling tree house. They go on adventures. They wander their strange world looking for evil to fight and people to save–they’re self-proclaimed heroes. The beautiful thing about them is that they’re like children–they’re like my children–they’re silly and they make dumb fart jokes, they don’t fully understand the adult world around them, but they wade through it anyway. They don’t fully understand their own emotions, but they try. They’re cheerful, they’re pranksters, they’re good friends, they’re up for anything. They seem fearless, and in many episodes it’s their fearlessness that saves them. Because in the cartoon, as in life, oftentimes the evildoers’ only real power is to cause fear and manipulate people based on their fear. But they’re not fearless. In my favorite episode, Finn confronts his fear of the ocean, using Jake’s five-step method (which includes rhyming couplets!). I’m scared of the ocean! It was bizarrely comforting to learn that Finn is too. And he never overcomes that fear, he learns to embrace it, because all heroes have a flaw. Finn and Jake live in the land of Ooo, which is a very strange place. But while all the strange situations feel so familiar, and the characters feel so human–flawed and morally complicated, petty and generous, brave and foolish. There’s a childlike logic to the show that makes it feel so perfect–that makes it comforting and inspiring in the way that talking to Malcolm and Isaac is comforting and inspiring. The way they look at the world is so rationally nonsensical and hopeful. I like to walk to school with Isaac humming the end credits theme song in my head. “We can wander through the forest and do so as we please.” That’s what we do! We wander through the forest together. And it’s a little easier to face a heavy scary world if you do so as heroes, looking for adventure, trying to be righteous, trying to muddle through.

These flatbreads contain some pureed parsnip, which makes them nice and soft and flavorful. And they have rosemary and semolina, which makes them even nicer and more flavorful. Malcolm loved them and asked if he could have one for his lunch the next day, but the dog ate the leftover flatbreads right off the table! Bad girl!!

Here’s the ending theme of Adventure Time.

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Honey tamari bagels

Honey tamari bagels

Honey tamari bagels

I’m in a mood to submit things! I want to send out a million stories and queries and copies of my film or my screenplay, I want to send them to anybody I can think of! Maybe it’s the spring weather, making me feel as though I need to plant a lot of seeds, so that I can sit by and eagerly watch them rise up out of the ground! In my dreams I’ll have a whole garden of bright, unfurling green shoots, and who knows what they’ll become? Who knows? I want to be on tenterhooks every time I check my email or collect the real mail, because you never know what could happen! Somebody somewhere might like something. It’s not impossible. It happens to people sometimes. Not me, ever, but you never know! And they’ll be all, “well we want to pay you hundreds of dollars for this remarkable two-page story, and set you up with a lucrative contract for writing novels and cookbooks and making films–you’ll have complete artistic freedom, and you’ll really have no financial worries for the rest of your days.” And I’ll be all, “don’t insult me, man. It’s not about the money, it’s about the art, you can keep your contract.” Yeah. I was searching for places to submit things, this morning–you know, any random place accepting any kind of submission, and I came across the online version of a very hip literary magazine. And the funny thing about this online version of a very hip literary magazine was that all of the contributions were hip, ironic little pieces that disparaged ironic hipsters!! I don’t even know what that is. It would be self-loathing, if it involved that much passion, but it obviously didn’t, because it’s very hard to maintain a sarcastic tone if you’re feeling any actual emotion. I felt very curmudgeonly, reading this online literary magazine. I felt cranky about the fact that the word “ironic” is so overused that it no longer has much meaning. I felt cranky because what I was reading wasn’t satire, it could barely muster the energy to be sarcastic, it was just clever and snarky. And I felt a little sad because nothing beautiful can come from such insincerity and soullessness. It’s so easy to be negative and critical and cruel. It’s so easy to elicit a response to mockery and hatred. These are the kind of seeds that grow fast and hardy. They’re bright and colorful and hard to miss. They crowd out the more fragile, less impressively-blossomed plants. They have a funny smell, and they don’t last very long, but there will always be plenty more to take their place.

I said I’d been putting tamari and honey in everything lately, so of course, sooner or later it would be bagels. I thought these were really good. The flavor is very subtle, as I believe flavor should be in a bagel. But it’s a nice mix of savory and sweet. It’s umami, mama.

This is beautiful! It’s Sara and Maybelle Carter singing Sweet Fern.
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Strawberry frangipane tart with balsamic caramel glaze

Stawberry frangipane tart with balsamic glaze

Stawberry frangipane tart with balsamic glaze

One of the great pleasures of doing the same thing every day is watching for the small changes. This is never more true than in springtime, when the small changes are so glowing and growing and hopeful. We’ve been taking walks after dinner, which is one of my favorite things to do when the days start to stay lighter later. No matter how tired or full I am, or how much my feet and back hurt, I always want to go for a walk after dinner. Clio can be relied upon as a companion, Malcolm is almost always game, David comes if he has time, and Isaac needs to be persuaded, almost every time. We’re lucky to live along a canal with a beautiful towpath, and we’re even luckier that between that canal and the river is an old abandoned train track. It’s got a quiet, secret feeling about it, but it’s a shared secret: you won’t be overrun by people, but you’re likely to meet somebody you know. Last summer, Malcolm and I discovered a beautiful network of paths that wind from the train tracks to the river, through a low woodsy stretch of land crisscrossed by creeks. This is where we go. It’s a beautifully dreamlike landscape, and if you run through it trying to keep up with Malcolm and Clio, it can feel ecstatically like flying. After the storm in the fall, it was difficult to walk here. Fallen trees and debris and networks of crazed brambles changed the course of the path forever. Even now, in spring, everything is coated with a hoary grey vine, dried, dead, and wintery, but still clinging thickly to everything in its path. It’s a solidification of the damage that the storm did…a creeping tangling spirit of everything that got washed up and unrooted and washed under.
storm grasses

storm grasses


Lately beautiful small yellow flowers are taking over the landscape. In the dusky light, they glow like grounded stars, more and more every day. They’re tiny compared to the strangling vine, but they’re alive and growing, and the vine is slowly turning to dust. Each day we see more green, more gold, more leaves and flowers, we hear more birds, and watch as the creeks rise and fall with the spring rains.
the yellow flowers

the yellow flowers


The other night it was just Malcolm and Clio and me. A storm was predicted, and I’m predictably terrified of thunderstorms. I thought we wouldn’t go very far, I said we wouldn’t go very far, but I didn’t want to go back once we’d started out, and we followed almost to the end of the winding path. We walked back to a gathering of dark clouds over the river, and the rumble of thunder. I grabbed Malcolm’s arm. He shone his bright face at me and said, “Don’t worry, mom, it’s a sign of spring.” We tumbled into the house, laughing, as the real rain started to fall.

I think this strawberry tart is one of the best things I’ve made in a long time! And I’ve made a lot of good things!! I’m so proud of the stupid balsamic caramel. I feel as though I may have invented it, and I’m scared to google it and see how many millions of examples of balsamic caramel exist. So…we have a sweetened pastry crust shell, peppered with black pepper. We have a soft almond frangipane layer, topped with thinly-slice fresh strawberries. These are coated with an unbelievably delicious sweet-tart balsamic vanilla caramel glaze that’s perfect with the strawberries and the creamy frangipane. I’m patting myself on the back as I think about it!!

Here’s We Walk, by REM, live in 1983 (!!!!) Actually, the vine-clad terrain of our walks reminds me of the cover of Murmur!

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Crispy rosebud herb roasted potatoes

Crispy rosebud herb-roasted potatoes

Crispy rosebud herb-roasted potatoes

I’m feeling a little the worse for wear today, and I’m going to tell you why. It all started when a friend of ours invited us to their chalet in the south of France. Of course we flew over for the weekend, staying up till all hours drinking wine from their vineyards. On the way home we stopped in Barcelona to shoot a few scenes of a friend’s film and drink some robust riojas in the rooftop garden of their streamlined city loft. So, you know, what with the jet lag and the late nights… I’m lying, of course. I’m tired because waitressing is really hard work, and we were so busy this weekend that it made my head spin, and my head continued to spin after I’d gone to bed, and I lay half-awake waiting tables in my head all night long. And I threw my back out during the week, which made waitressing that little bit harder and more painful than usual. And that’s the unglamorous truth.
The other day, as I waited on a large party, I said “Can I get you anything else?” as waitresses do, and one woman replied “Do you have a million dollars?” And I laughed and said, “If I did, I wouldn’t be here!” But I thought about it, as the day progressed, and I’m not sure that’s true. The thing is, as strange as it may sound, I like waiting tables. Maybe I would stay on one or two days a week, even if I had a million dollars. A manager I worked with for a few years used to joke that she wasn’t in it for the money, she just wanted to keep “the common touch.” And there’s something to that… eating is something we all do, we have that in common, and it’s pleasant to see people in this way. I like this chance to talk to complete strangers, and learn a little bit about their lives. I like when they become regulars instead of complete strangers, and they’re glad to see me week after week. I like this way of almost being friends, but in a completely different sphere of life–in a way that none of my actual friends ever sees me. I like to be good at something, and I’m good at waiting tables, which is an incredibly complex and physically demanding job. I’m proud of that. I like the feeling of comradery you get from working with other people, that sort of backstage feeling you get from being part of the process of creating a meal for someone. So maybe I would stay on for a shift now and then, even if I had a million dollars. It might make a nice change from our trips to the rooftops of Barcelona.

These potatoes are so simple I feel almost foolish telling you about them. Except that they were so tasty! And they’re perfect for spring, which is finally making an appearance around here. I boiled some new potatoes for a few minutes, until they were just starting to soften, and then…I cut each one with an apple corer! Just a little bit, not all the way through–about three-quarters of the way down. This made them pretty, with a round central portion and petals on the side, and then I drizzled olive oil and herbs on them, and then I roasted them till they were nicely cripsy. And that was that! I used dry sage, because nothing is growing in my garden yet, but as the season progresses, I’ll try this again with fresh herbs – rosemary, tarragon, basil, thyme. The possibilities are endless!

Here’s Hotter Scorcher by Sweet Confusion, in honor of the warmth of the day, and because I think it’s the sweetest song!
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Pumpkinseed, green vegetable, and cheddar soup

pumpkinseed vegetable soup

pumpkinseed vegetable soup

I spent the morning cleaning. Let me tell you why that’s interesting. It’s not! It’s not interesting at all, to anyone! Cleaning is dull and tedious and repetitive, and it’s only satisfying if you’re good at it, which I’m not. You wouldn’t walk into my house and say, “This place looks great, Claire must have cleaned for hours this morning!” You’d more likely say, “Jesus, what a dump! How can they live in such squalor?” Cleaning is the most sisyphean of tasks, you clean, it gets messy again, you clean, it gets even messier. Especially if you have children or dogs. Honestly, I think cleaning a house with two little boys in it is the definition of insanity. They stand in the yard and throw dirt at things because it’s fun. They throw paint (and other substances) at the walls and the floor. Of course they do! Who wouldn’t? I’m a good mom for little boys, because I like dirt, as long as it’s good clean dirt. If they eat some soil in their lives, it can only be good for them, to take a bit of the earth into their bodies, right? But I don’t necessarily like dirt on my windowsills, and that’s what we had, in large quantities. I could have planted some seeds in there and they would have grown. Today I cleaned the windows and cleared out some cobwebs (literally–We share our home with many spiders). And that does feel good in springtime. To have a clear and unobstructed view of the world coming to life outside your windows. To remove some of the clutter that confuses your picture of the world. I don’t enjoy cleaning, but there are things I like about it. I like the fact that we all have to do it (or hire somebody to do it). There’s something comforting in that–cleaning connects us and it’s humbling and grounding for everyone. I like the clarity that it can bring, and the sense of renewal. My mind feels fuzzy and confused, sometimes, as though it is actually wrapped in spider webs, and cleaning my physical space can feel like opening a window in my brain, and blowing away some of that dust. Because cleaning is very good for freeing the mind. I have some of my best thoughts while sweeping the floor or scrubbing the tub, and if I get stuck on something I’m trying to write, cleaning is more than a way of procrastinating, it’s a way to keep thinking about something without consciously thinking about it. You shift the focus and alter the angle of the shot, and sometimes that’s exactly what you need. Sometimes when you clean you find a toy that you forgot you had, and you can stop and play with it for a while. And I like to think about spirits everywhere – angry pee spirits, mischievous dust spirits, the ghosts of little boy hand smudges, or phantom dog nose prints on glass–they all hold a little of the history or their happening. Even the clever spiders and their fantastical mysterious webs seem other-worldly at times. I feel that I make a deal with them when I clean. I’ll disturb them only so much, and then let them be. I’ll stir them up and make them dance around in a flurry, but I’ll understand that they’ll settle again, that they’re part of this house and have probably lived here longer than I have. So I spent the morning cleaning windows and clearing clutter, and my mind and my eyes are a little clearer, a little more ready for spring, and already the dust is softly settling around me once again.

This soup felt a little like spring cleaning the vegetable drawer. I had a lot of green vegetables and some were past the first blush of youth, because I wasn’t around much last week, so I decided to make them into a soup. I used broccoli, spinach, kale and cauliflower (not green, I know! But it doesn’t look ugly with green vegetables, and it makes such a smoooooth purée). YOu could use any vegetables you have on hand that you like together. First I toasted some pumpkinseeds, because I love their flavor, and they make the soup nice and creamy. And I finished it by melting in some cheddar, which added flavor and substantiality. I seasoned it with cumin, sage, oregano and cilantro, because I wanted it to go well with our leftover kale and black bean cornmeal cakes, but you could use any herbs and spices you like!

Here’s Van Morrison. He’s happy Cleaning Windows.
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Black bean and kale cornmeal cakes with fresh avocado cucumber salsa

Black bean and kale cornmeal cakes

Black bean and kale cornmeal cakes

I’m reading Roderick Hudson at the moment. It’s Henry James’ “first serious attempt at a full-length novel,” and it’s quite fascinating. It’s youthful and ambitious, and about youth and ambition, which seems so sweetly unselfconscious to me. James tells the story of two young men–an irresponsible genius and his more mature but less interesting patron. These men are like lovers, almost, and they’re like two sides of the same person (James?). And they’re like the two styles of writing that seem to be battling it out in the novel. The impetuous, romantic and credulity-straining meets head-on with the dense and methodical, and this seems to make the characters unintentionally more human and appealing. But I hadn’t planned to go on and on about the novel! I planned to talk about this one sentence that struck me as very interesting, and here it is…”At times when he saw how the young sculptor’s day passed in a single sustained pulsation, while his own was broken into a dozen conscious devices for disposing of the hours, and intermingled with sighs, half-surpressed, some of them, for conscience’ sake, over what he failed of in action and missed in possession–he felt a pang of something akin to envy.” Isn’t that beautiful? Isn’t that James? I’m fascinated by the way that time passes differently for different people, or at different times in your life. When I was younger the days seemed very long sometimes, and I remember wishing time away, and trying to fill up the hours, trying consciously to dispose of them, as Rowland does. And I recognize his gentle sense of regret and self-reproach. How could he get so little done and miss so many chances when time moves so slowly? I understand perfectly why he admires and envies Roderick, who doesn’t think about the past or the future or the consequences of his actions, who took the risks Rowland was scared to, not because he particularly wanted to or cared about the results, but because…why not? I’ve never been like that. I’ve never lost track of whole days or forgotten the time, I’ve never been brave or impetuous, I’ve never been able to free my mind of regrets about the past or worries over the future. Time doesn’t travel fluidly for me. But it does go more and more quickly, which is frightening, and makes me rue all of the hours I wished away when I was younger. I never really have anything that needs to be done, and yet I feel as though there aren’t enough hours in the day to do it all, to do everything I want to do. My days will never pass in a single sustained pulsation, I don’t think, but I have this odd image of myself swallowing them in chunks, hungrily eating them one piece at a time, and then looking back with surprise and some sadness when they’re all gone, wondering where they’ve gotten to. Obviously, the thing to do is to make them delicious, to make every hour of each day as tasty as possible, and then to try to savor them, to take my time, rather than wishing it away.

avacado-cucumber-saladThese little cakes were confounding to my boys. They didn’t think they’d like them, so they didn’t enjoy their first half-hearted nibble. But after some drama and persuasion, they both decided they liked them and ate almost all of them. David and I liked them. They were crunchy out, soft in, with a nice balance of earthy flavors. They were a bit dry, though, as baked goods made with cornmeal alone tend to be, so eat them with a sauce. This little salad or salsa was lovely! I don’t know why I’d never thought of mixing avocado and cucumber before, but they’re really perfect together! Fresh and green and soft and crisp. I kept the seasoning simple – salt, pepper, lime and cilantro, which made the whole thing bright and clean, and just the perfect accompaniment to the cornmeal cakes.

Here’s Wildwood Flower by the Carter Family, because they say “Yes, he taught me to love him and call me his flower That was blooming to cheer him through life’s dreary hour.” No dreary hours!! We’ll have no dreary hours!!

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Roasted cauliflower, potatoes and butterbeans in spicy red pepper – olive sauce

Roasted potatoes, cauliflower and butterbeans with spicy red pepper sauce

Roasted potatoes, cauliflower and butterbeans with spicy red pepper sauce

When a child tells a joke (my child, at any rate) he always explains it. He always adds a little, “do you see what I did there?” (Except when they tell knock knock jokes, of course – not because they need no explanation, but because there is no explanation. They make no sense, and that’s the point of them.) As they get a little older they might just send it out there into the world, and see how it plays. They start to understand the universal language of jokes, and they recognize that others understand it as well. And if it plays well, they’ll repeat it, over and over and over again. There’s a regular at the bar where I work. He’s a friendly, loquacious guy, and everybody’s always happy to see him, as befits his status as regular. He tells jokes that aren’t always appropriate, and he lets us know they’re not appropriate by saying, “If you know what I mean.” One day, the bartender said, “Everybody always knows what you mean!” She said it in a jolly, joking way, but he seemed a little chastened. He was uncharacteristically silent for a few minutes. When I think about it, which I frequently do, it’s so odd that we can communicate at all. Words are so frustratingly, beautifully inadequate. Either they seem to have no meaning at all, or they have so many meanings you don’t know which to choose. We could lose ourselves in the space between what we mean to say or what we want to say, and what is actually said. We watched Tokyo Story by Ozu yesterday. (Beautiful!) His films are about regular, contemporary people facing problems that we all face, and one of these is, simply, talking to one another, conveying meaning. The characters are speaking Japanese, of course, which is a language I don’t understand, but they’re so clearly sharing the difficulty of sharing, with their gestures and expressions. They use small sounds, single syllables or grunts, that seem to carry more meaning, and be better understood, than whole streams of words. I love this! Each person fills the syllable with their own inflections, the whole force of their personality. Ozu will show one side of a phone call that consists of nothing but these short grunts, and you know what the person on the other end is saying. I read a little bit about these sounds, and they each have their own written character, which is a beautiful thing. I suppose we have something similar in English, but our small sounds, our ums and ers and uh-huhs seem to create little spaces of non-meaning, little expressions of frustration with meaning. Or maybe it’s just easier to see meaning when you’re less entangled in the words, when you’re outside, looking in.

It’s funny how recipes can become construed and misconstrued, made up, as they are, of words. The symbols I take as universal are very confusing to some people. And measurements are so changing and mysterious, especially when you’re talking about the size of a vegetable! In recipes such as this one, it’s okay that the measurements are vague. You can adjust the amounts to your taste. We have roasted potatoes, cauliflower and roasted butter beans (yummy!) And we have a sauce to toss them in, and you can roast just as much of each as you like! You can mix everything together, and fry it in a skillet till the sauce is fairly dry and coating each piece, and that’s tasty. Or you can leave the elements separate, and let people take what they like, which is what we did, because not everyone in the family is as enthusiastic about cauliflower. We ate this with simple herbed farro, and some sauteed kale and broccoli rabe tossed with lemon and butter.

Here’s the Tokyo Story Theme, by Saito Kojun

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