Broccoli rabe with butterbeans, tomatoes, and mozzarella

Broccoli rabe and butter beans

Broccoli rabe and butter beans

I apologize in advance for this. Earlier in the week I was unkind to poor Jack Kerouac, and now I feel another ungenerous rant come along. I do genuinely want The Ordinary to be full of things I love, not complaints about things I don’t like, but I’ve been talking in my head about this for a few days, so it has to come out. How has this happened? Jonathan Franzen has got me so upset. Last week he wrote a long whingey article in the Guardian (admittedly the place for long whingey articles.) What’s Wrong with the Modern World, though ostensibly about the essays of German satirist Karl Kraus, is really about Franzen himself. In a strange turn of events, the day the story came out, before I’d even seen it, I’d spent the morning talking to Franzen in my head about all of the ways I think he’s bad for American literature. I told him all the things I don’t like about his novels, how I find them insincere and soulless, smugly & coldly well-researched and clever. How he likes to know things about people–he fancies himself an expert–but how I’d turn the tables on him and say that I know him, I know men like him, prowling college student centers all over the country in their blazers, with their sad mix of arrogance and insecurity, trying to pick up women by twisting their words and bewildering them, and then saying, “I know you, baby.” And then along comes this article, and Franzen knows Karl Kraus, he relates to him, and he’ll explain him to us, because we’re probably not smart enough to unravel Kraus’ deliberately difficult prose. He tells us that Kraus said, “Psychoanalysis is that disease of the mind for which it believes itself to be the cure,” and then he goes on to psychoanalyze Kraus, to try to understand why he’s so angry. Franzen was angry himself, once, he tells us, and his anger made him cruel to old, poverty-stricken German women, but in a clever and poetic way that was significant for Franzen himself. And we suspect that this entire article is Franzen’s way of publicly stating, decades on, that when he didn’t have sex with “an unbelievably pretty girl in Munich,” it wasn’t a failure on his part but a decision. This is not anger! This is petulance, this is brattishness. And he tells us his anger subsided when he started to become successful as a writer, just as a spoiled child’s does when he finally gets his way. And now his anger is directed to the noise of the modern world, at people who tweet and leave inane comments on facebook and amazon. At the people who self-publish their novels and then brag about them on Amazon in the hopes that anyone will read them. But Franzen’s lengthy whinge in the Guardian ends thus, “The Kraus Project by Jonathan Franzen is published by Harper Collins on 1 October. To pre-order it…” He’s privileged, he doesn’t have to stoop to leaving flattering reviews of his own novel on lowly websites, and he can be disdainful of anybody that does, because he has the Guardian UK for his bragging platform. And, in truth, twitter, facebook, Amazon, I don’t love them, I agree that they’re noisy and distracting, but they’re easy to tune out. They’re easy to ignore. Franzen’s novels are more dangerous because they aren’t easy to ignore. I’ve wasted valuable hours of my life reading 1 1/2 of his novels, and I’ll never get that time back, I’ll never unread them. I read them because I had been told that they were good, that they were fine, they were literature, despite the fact that Oprah was suggesting them to housewives, to Franzen’s dismay. Franzen talks about how things are changing so fast that we have no sense of the past or the future any more. “If I’d been born in 1159, when the world was steadier, I might well have felt, at 53, that the next generation would share my values and appreciate the same things I appreciated; no apocalypse pending. … And so today, 53 years later, Kraus’s signal complaint – that the nexus of technology and media has made people relentlessly focused on the present and forgetful of the past – can’t help ringing true to me.” In 1159, few people made it to 53, and few people would have had any knowledge of the past, of the history of the world, or even their part of it. For them time passing was measured from meal to meal, from dark to dark, in the cycle of the seasons. They must have had dreams of the future, but those dreams would have been darkened by the inevitability of hunger and disease and war, by their own personal apocalypse. Franzen’s anger, in this pitch to sell his new book, lacks any real depth or substance or sense, just as his novels do for me. They lack soul, not in a religious sense, but in the sense of something warm and truthful, human and enduring. Franzen’s novels are painstakingly about his present, but they don’t possess a sense of memory, there’s no life inside, no quick, to persist when the dry words have crumbled to dust.

broccoli rabe and butterbeans

broccoli rabe and butterbeans

Bitter? Me? No, no, it’s broccoli rabe that’s bitter. But tender and delicious. Tender is the key word here, I wanted everything to be tender–the greens, the big juicy butterbeans, the little melting chunks of mozzarella, the cherry tomatoes fresh from the farm. The pine nuts add a little contrasting crunch, and that’s that!

Here’s Billie Holiday with Tenderly
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Chard puree baked with olives and smoked gouda

Baked chard, olives and smoke gouda

Baked chard, olives and smoke gouda

One stormy day last week, we had what the parenting books call “a really shitty afternoon.” It all began when, with great cruelty and injustice, we asked the boys to clean their room. David had been helping them, he’d been working on it for days, and every time the boys went into the room it looked a little worse, any progress was undone, unravelled. My boys are generally pretty easy-going and helpful, but when it comes to cleaning their room they develop an unyielding steely stubbornness, and nothing will persuade them to help. They act extra-sassy, because the more we yell and carry on, the less they have to clean. I beg, I plead, I threaten, and eventually I become as angry and irrational as a gradeschooler who has been unfairly asked to clean my room. I wish I could find the wisdom and patience to deal with the problem differently. I wish we could address the room-cleaning situation without feeling that we all need to be taken away in straight-jackets at the end of the day. The worst part of it is that when your children are bratty and incorrigible, who can you blame? Yourself! That’s it! They’re your kids! You bought them too many toys! You believed them when they begged for one more and promised they’d take care of it! You set a bad example with your own lackluster cleaning skills! I don’t really remember how it all played out, it was nearly a week ago, after all. Doubtless the pressure in the clouds built up, the sky grew darker and darker and more brooding, until everything burst in a great flashing of lights and booming of thunder, and then the skies cleared and brightened and became peaceful and clear once again. That’s probably what happened, as it has happened before and will happen again. But this time there was a sequel to the story. The next day, Malcolm had to get two inoculations for school. Malcolm seems frighteningly fearless at times, but the one thing that always makes him anxious is a trip to the doctor. He doesn’t like the way it smells, he doesn’t like to know ahead of time that he has an appointment, he doesn’t like to go to the doctor even when it’s Isaac’s turn to be examined. He just doesn’t like it. Well, he was very brave, but he had butterflies in his stomach all morning. He was too nervous to eat. He wanted me to sit by him on the couch, but he couldn’t sit still. At the doctors’ the well-meaning nurse showed him the needles and said, “That’s not too large is it?” (any needle that’s going into your arm is too large!). Then the doctor and the nurse had to consult over a mistake in the vaccines (who’s anxious now? who is?), and we could hear them laughing and chatting down the hall. And that’s when I looked down at Malcolm and saw that he was pale, his lips were turning blue, he was sweating buckets, his hands and feet were crumpled and frozen. He kept saying, “My feet, my feet…” He tried to stand but he was shaky, and I called the doctor. She’s tiny, and she arrived in the room just in time to catch my giant son in her arms. She lay him on a table, she said, “Think about something else, think about baseball.” Malcolm said…”I’m just going to think about my mom,” and he grabbed my arm with all of his considerable strength. And, of course, that’s the moment when I nearly cried with love and worry, but knew I couldn’t let myself, and I sat up on the table by him and he leaned against me and turned his head to my shoulder when he got the shots, and then ran home in stocking feet. And everything was fine, everybody is fine. But I thought about it for the rest of the day, about how one day had been so difficult and cantankerous, and the next equally difficult but more harmonious…we were in it together. I thought about how strong, sassy Malcolm is still a child, still scared and needy sometimes, and how I’m always his mom, even when I’m tired and he’s contrary, and it’s always my job to be kind to him. And I’ll try to remember that painful but strangely wonderful moment at the doctor’s before I lose my temper again. I’ll try.

This is sort of like a lazy person’s souffle. It’s light and tender and flavorful, but super-easy to put together. You sauté some greens (I used chard and spinach) with garlic, rosemary and olive oil till they’re bright and tender, and then you process them with eggs, milk, smoked gouda and olives. Bake them till puffed and golden, and that’s it! Pretty and tasty. We had this the night we had the eggplant croquettes, and I found that the maple-dijon sauce was nice drizzled on this, too, so I’d recommend trying it that way.

Here’s Sure Shot by the Beastie Boys…the only kind of shot that Malcolm likes.
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Leeks, white beans and French feta AND smoked eggplant-couscous croquettes

Leeks, white beans, & French feta

Leeks, white beans, & French feta

Back in the days before cable, when VCRs hadn’t yet been invented, there were a few movies my brother and I would watch every single time they came on television. (Which was maybe twice.) One such movie was Breaking Away. I hadn’t thought about it much in the intervening decades, but the other night we watched it again with the boys. Well! It’s a beautiful film! It’s beautifully filmed! It’s deceptively spare and simple in a manner that hides a genius of elegance and grace, which places it in the tradition of Ozu or Rohmer. The only non-diegetic music is a continuation of the Italian songs that Dave sings in his attempt to convince the world that he’s Italian. Much of the action seems to happen off-screen, between scenes, in best Ozu fashion. An entire romance and marriage takes place, and we feel real affection for the couple, though we only see them in a few scenes, in passing. The film is about one summer in the life of four teenagers, and it’s full of the kind of latent drama underlying every teenagers’ existence. At any minute they might dash their heads on a rock or crash their car or bike, or be crushed by a truck, they might fall out with friends they love, they might tear their family apart. Any of this could happen, and if this was any other kind of movie it probably would, but here it doesn’t, and this makes it feel more real, more like life. The film glows with a flat, pale, nostalgic light, like a dream of the late seventies, of the mid-west, which people have been trying to capture since in photo filters and iPhone apps. The film is sweet, smart, funny, thoughtful; it’s about infatuation and disillusion and the return of hope. It’s about friendship and family, imperfect and enduring. It’s about freedom and escape, and finding a way to achieve these things without leaving your home. And it’s about work, which makes it a good film to discuss after labor day weekend. The fathers of our four teenage friends were cutters, they cut limestone out of the quarries, and cut them into smooth rocks to build the local university. And now all they have left is a big hole in the ground where their boys swim, and a college full of teenagers who mock their boys. At one point Dave’s dad says he wants his son to find a job and be miserable just like he was. But we know he doesn’t really want his son to be unhappy, and we know that he enjoyed his work as a cutter: he was good at it, he took pride in his work. The boys have to decide what work they’ll do when the work that made their world isn’t an option any more. They have to make their own new world. Doesn’t it remind you of Seamus Heaney’s Digging?

    Digging
    BY SEAMUS HEANEY

    Between my finger and my thumb
    The squat pen rests; snug as a gun.

    Under my window, a clean rasping sound
    When the spade sinks into gravelly ground:
    My father, digging. I look down

    Till his straining rump among the flowerbeds
    Bends low, comes up twenty years away
    Stooping in rhythm through potato drills
    Where he was digging.

    The coarse boot nestled on the lug, the shaft
    Against the inside knee was levered firmly.
    He rooted out tall tops, buried the bright edge deep
    To scatter new potatoes that we picked,
    Loving their cool hardness in our hands.

    By God, the old man could handle a spade.
    Just like his old man.

    My grandfather cut more turf in a day
    Than any other man on Toner’s bog.
    Once I carried him milk in a bottle
    Corked sloppily with paper. He straightened up
    To drink it, then fell to right away
    Nicking and slicing neatly, heaving sods
    Over his shoulder, going down and down
    For the good turf. Digging.

    The cold smell of potato mould, the squelch and slap
    Of soggy peat, the curt cuts of an edge
    Through living roots awaken in my head.
    But I’ve no spade to follow men like them.

    Between my finger and my thumb
    The squat pen rests.
    I’ll dig with it.

Eggplant couscous croquettes

Eggplant couscous croquettes

Leeks! I just love them. I treated myself to some French feta, which is milder and creamier than most fetas I’ve had. I sauteed my leeks with white beans, white wine, thyme and capers, and then I crumbled the feta on top. Delicious!! We ate it with plain couscous. And later in the week I combined the leftover couscous and white beans with eggplant roasted until smooth and smoky and pureed with smoked gouda and bread crumbs. I fried this in olive oil as little croquettes, and served them with an impromptu dipping sauce of maple syrup, dijon mustard and tomato paste.

Here’s Kimya Dawson with I Like My Bike.

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Broccoli rabe with corn, tomatoes, basil, and mozzarella

Broccoli rabe with corn, tomatoes, basil and mozzarella

Broccoli rabe with corn, tomatoes, basil and mozzarella

Here’s my wish for labor day! I hope that everybody finds the work they need to do. I hope that everybody finds work that fulfills them creatively and keeps them lively and alive, and is financially rewarding enough that they have food to eat and a roof over their heads, that everybody is comfortable. I hope that everybody finds work that feels important, for themselves and the people and the world around them. I hope that everybody finds work that keeps them guessing from day-to-day, or that becomes pleasant as a routine–that they take some joy in rolling that boulder up the hill, in doing a good job. I hope we can all come together to help with the jobs that nobody wants to do, but which have to get done, that we can share them equally, and even find the value in them. I wish that the daily work of getting up and getting along and carrying on is light and bright and gratifying. And now I have to get to work, so I’ll quote Camus again, “Each atom of that stone, each mineral flake of that night-filled mountain, in itself, forms a world. The struggle itself toward the heights is enough to fill a man’s heart. One must imagine Sisyphus happy.” And I’ll post a link to today’s Sunday interactive playlist. It is, of course, about work! I posted a list last year, but it wasn’t interactive, so this year I invite all of my friends to add to it, or leave a comment with the song of your choice, and I’ll try to remember to add it myself.

Broccoli rabe, corn, basil, tomatoes and mozzarella

Broccoli rabe, corn, basil, tomatoes and mozzarella

I love broccoli rabe, but I always felt selfish making it, because I didn’t think anybody else in my family did. Imagine my surprise to find that they like it prepared this way!! We had some leftover corn on the cob, so I sliced off the kernels and combined them in a kind of quick fresh flavorful tomato-olive oil sauce. I combined this and the warm tender broccoli rabe with fresh broccoli and small pieces of mozzarella, which melted under the heat of the greens and tomatoes.

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Chard, new potatoes, olives and capers; pesto-pearled couscous, and…croquettes!

Potatoes, chard, olives and capers

Potatoes, chard, olives and capers

Sir Lord Comic. I love everything I’ve heard by him, but that’s only five or six songs. I don’t know much about him, but here it is…he’s one of the first Jamaican deejays. In fact, his song Ska-ing West is considered the first deejay recording. He began his career as a dancer with the Admiral Dean Sound System. He’s got a wonderful rich, soave voice. He’s got a remarkable vocabulary. He’s funny and bright and talks so fast sometimes that I can’t understand what he’s saying. He’s got some combination of coolness and joyful warmth that makes his few songs completely contagious. On Dr. Feelgood he uses the phrase “musically glad,” which is an idea I love, and is exactly how you feel when you listen to Sir Lord Comic. A gold star to anyone who can tell me what he says right before he says “musically glad!” Here he is dancing…

chard, potato, couscous croquettes

chard, potato, couscous 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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Semolina-pine nut crusted mushrooms and eggplant and goat cheese pesto dipping sauce

Crispy semolina-pine nut crusted mushrooms and eggplant

Crispy semolina-pine nut crusted mushrooms and eggplant

For the longest time we’ve talked about riding our bikes up the towpath to the next town to get breakfast. It’s been an adventure we would go on, someday. Well, today was that day. And a beautiful day it is, too. Seventy degrees, crisp, autumnal, sunny. In fact it was so chilly in the shade on the way out that Isaac said his legs were turning into icicles, so he pedaled extra hard to get into the sunshine. David and Malcolm rode on ahead, and I went at an Isaac’s pace. When I told him that he uses as much energy talking as pedaling, he was silent for a few moments, but when he’s silent he’s thoughtful, and then he has to talk about all of his thoughts. Why do flies like poop? Why do airplanes fly so high in the sky? Can you imagine how happy Clio will be when we get home? She’s going to lick us all over and tell us that we’re excellent. On the way out, this part of the path was all covered in shadows, and he was cold, but now it’s mostly sunny, and he’s warm. Did I recognize how much it had changed? He’s almost certainly beaten his record for farthest ever biking, but it felt like it only took a second. Didn’t it feel like it only took a second? Yes, yes it did. This whole summer felt like it only took a second. This morning we rode over dried leaves, and golden leaves fell in lazy circles all around us, spiraling around Isaac’s bright yellow helmet. A few weeks ago this path was teeming with flowers–honey suckle and wild rose–and it smelled almost unbearably sweet. Now it smelled sharp, like pine and lemon, like the tough green walnuts all over the ground. It’s only August but this morning felt like autumn, and I wondered as I always do how I can feel so much anticipation and regret all at the same time. I thought about Isaac talking and talking, and about how I know that when he’s anxious he talks more and more and his voice gets higher. And how I know that when Malcolm’s anxious he gets very quiet, and stares around with his big beautiful eyes, taking everything in. I thought about the fact that Malcolm knows why I never put anything in my right pocket, and it feels so strange that he knows something about me from my history, from before he was born. Isaac said he’s afraid of heights, and I thought about how he hasn’t ever really been anywhere very high. To him the view from David’s shoulders is dizzying. I feel like we should take him places, we should travel. But it’s nice for now that a trip four miles up the tow path is a momentous exploit.

Semolina and pine nut coated mushrooms and eggplant

Semolina and pine nut coated mushrooms and eggplant

This sauce was made by speedily combining goat cheese, milk, and pesto. And the eggplant and mushrooms were made by marinating them in olive oil, balsamic, and herbs, and then coating them with egg, and then coating them with a mixture of semolina flour and pine nuts. Deeeeelicious. I roasted them, and they got nice and crispy, but still tender inside. Even the boys liked them. We ate it as a meal with potatoes and chard, but I suppose it would make a good appetizer as well.

Here’s Sir Lord Comic with Dr. Feelgood, because we’ve been listening to it a lot lately.

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Kale with capers, walnuts and fresh basil

Kale, walnuts and capers

Kale, walnuts and capers

Here at The Ordinary, we’ve decided to revive a worship of ancient Greek deities. We’ve been building oracular shrines and temples in our back yard…making little piles of stones for hermes, eating pomegranates for Hera, and worshipping owls for Athena. We’re sending the boys to vacation Zeus camp. I’m kidding, of course, but I have been reading the boys’ copy of D’aulaires’ Book of Greek Myths, and I’m completely smitten. The stories are so rich and strange, and yet so familiar. They’ve got a flood, with one couple building a boat that carries them safely through it. They’ve got people being made from other people’s body parts. They’ve got an all-powerful god who is strangely incapable of avoiding death and misery for everyone around him. The scope and balance of Zeus’s power and his limitations is so fascinating to me. He wants to change certain situations, but he can’t, because it’s against the rules. But which rules? Who made them? Who is more powerful than Zeus, to dictate what he can and cannot do? He can’t stop himself from killing his mortal wife by revealing himself to her in all his deadly, brighter-than-the-sun-glory (he promised!). But he can take her unborn son from her burnt body and complete its gestation in his leg, and he can eventually bring her back to life and give her a home on Mount Olympus. He’s powerless against the jealous anger of his godly wife Hera. In one story, he falls in love with a mortal named Io, and when Hera comes down to investigate, he turns the woman into a cow. She’s a very pretty cow, though, just as she was a very pretty mortal, and Hera is jealous. So she asks for the cow as a gift, knowing that Zeus won’t be able to turn her back into a real girl. She has her servant Argus watch over the cow. Argus has hundreds of eyes all over his body. So part of him can sleep while part of his watches the pretty cow. Zeus sends Hermes down to take care of Argus, and Hermes bores him to death! He tells such dull stories that half of Argus’ eyes close, and then he continues to tell such dull stories that the other half of Argus’ eyes close, and he dies! And Hera puts all his eyes on peacock tails! How can you not worship gods with stories like this?

This is a completely simple preparation of kale, but it’s quite pleasant as well. This time of year I love mozzarella, tomatoes, and fresh basil (I know, I know, everybody does.) This sees that combination piled atop kale that’s tender but bright and tossed with capers and walnuts. A little crunchy, a little tangy, and satisfyingly fresh and green.

Here’s Hermes Tri by Jorge Ben, I think there’s a connection to Hermes the god, but I’m a little confused by the story, since I don’t speak Portuguese.

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Broccoli rabe with brown sugar, spices and pecans

Broccoli rabe with spiced butter and pecans

Broccoli rabe with spiced butter and pecans

The sky at the moment is a strange shade of electric grey. It might storm at any moment, but it probably won’t. They’ve predicted thunderstorms almost every day this summer. You never know, it might storm, so they may as well say that it will, just in case. This can make a storm-o-phobic person feel a bit anxious! It could happen at any time! Under your beds, everyone. until the all-clear some time in mid-autumn! Actually I love storms, if everybody is safe and accounted for. I love when the sky grows inky and the leaves turn their bright selves upside down in the wild wind. I love when half the world is glowing and golden ahead of fast racing purpling clouds. I love the sense of release and relief after a storm has cleared the brooding muggy air. In honor of our stormy summer, today’s Sunday interactive playlist will be on the subject of storms. Songs about thunder, lighting, rain, and blowing gales. Add songs to the list if you like, or leave a comment, and I’ll try to remember to add it through the week.

This broccoli rabe is cooked with butter, brown sugar, and a few select spices, viz: ginger, cumin, cinnamon, cardamom and smoked paprika. It’s a little spicy, a little sweet, a little bitter (because it is, after all, broccoli rabe!). It’s also extremely easy to make. You could use this method with any other greens you like: kale, collard, beet.

Here’s a link to the playlist.

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Beets glazed with tamari, lime, and hot pepper

Beets glazed with tamari

Beets glazed with tamari

On the local news they were running a story about the demolition of an old hotel…a historical landmark. A fresh-faced local reporter informed us of the traffic problems we might expect, and about proposed plans for the site. Then they told us our “backyard” weather report, before returning to the national morning program, on which a group of plastic-faced plastic-haired individuals cheerfully and ignorantly speculated on the murder of a sad-seeming “reality” TV star. Later we drove home through miles of winding mountain roads covered with pine forests. We passed small towns and farms, and almost more churches than houses. I always feel a little lonely driving through strange neighborhoods, getting small glimpses of people’s lives there…a couple of kids playing volleyball without a net, a line of people waiting for a bus (where are they going?), an unchained dog ambling back to his place in a service station. Something about the pines and the veering hills makes this part of the world seem unusually wild, and it’s obviously a place people have travelled to for some time to escape the cares of the world. It’s beautiful, silent, pitch black at night, and desolate. We passed by huge strange buildings from the last century–giant resort hotels and spas, in crumbling disrepair or transformed into apartments. We passed abandoned resort towns from the sixties and seventies, where trees grow out of the tennis court, and the bright groovy colors welcome the ghosts. We passed colonies of small houses–cabins or shacks, really–they must have been for families roughing it for a week or two, or for artists’ gatherings or religious retreats. And now they’re dilapidated, missing doors and windows and crumbling apart, but judging from the possessions strewn over the front lawn, there are people living there, people with dogs and children and worries just like mine. It’s so strange to think about the people who have come here for vacation, maybe year after year, until the buildings were boarded up and the business closed down. It’s strange to think about the people who live here now, in these small towns and old cities and ex-resorts, all connected by the morning show piped into their televisions, with its gruesomely breezy jolliness, its forced fake stories that have nothing real about them, nothing that touches anybody’s life, not enough substance to even crumble and decay. Humans are so strange, sometimes.

Beets glazed with tamari

Beets glazed with tamari

Almost everything in this dish came from the farm! The beets, scallions, garlic, hot pepper, basil, cilantro. It’s simple, but with nice strong flavors, sweet, salty, hot and tangy. You could toss it with rice or pasta to make a meal, or eat it on the side with all the other good summer vegetables.

Here’s Who Cares, Michelle Shocked’s ghost town song.

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Greens with pine nuts and roasted beets

Greens with beets and pine nuts

Greens with beets and pine nuts

“In such a world of conflict, a world of victims and executioners, it is the job of thinking people, not to be on the side of the executioners.” – Albert Camus.

Today was a sad day for justice in America, a heartbreaking leap backwards. I’m sure that wiser and more articulate people than me will discuss it at great lengths, and I hope that before long a change will be made, we will have a new verdict, and we will have the kind of peace that can only come with justice. So today’s Sunday interactive playlist is on the subject of justice. Cries for justice such as Peter Tosh’s Equal Rights or stories of justice gone awry, such as Bob Dylan’s Seven Curses. If you can think of songs about justice being correctly meted out, those would be more than welcome, but I declare that I’m too saddened and discouraged to think of any at the moment!

And a recipe to go with our playlist, because even on a day such as this, we need to keep our strength up and nourish one another. Beets and greens, beets and greens. It’s been that kind of spring. This is a variation on my favorite dish, which is greens with raisins and pine nuts. Instead of raisins, we have lovely little sweet morsels of roasted beets. I used garlic scapes because I had them, but you could use regular garlic. I flavored this with fresh sage and rosemary from the farm. And I used chard and beet greens, but you could use spinach, kale, or even collards, if that’s what you’ve got. If you use kale or collards, you’ll want to parboil them for five or ten minutes to soften them up.

Here’s a link to your interactive playlist. Please add what you’d like, or leave a comment and I’ll add the song.

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