Peppery chickpea flour flatbread

Yeasted chickpea flour flatbread

Yeasted chickpea flour flatbread

I have to be at work early, so we’ll keep it mercifully short today. This week’s Sunday interactive playlist will take the form of a short and completely inane quiz. If, like me, you’re really too indecisive to choose your favorite anything, or if you think the concept of picking a favorite anything is childish and futile, just go with the first thing you think of. If you find any of the questions particularly stupid, feel free to skip them (I could skip the whole damn quiz if I liked! I can hear you saying.) Anyway, here goes. You can add the songs to the list yourself (it’s interactive!). Or you can leave a note in the comments, and I’ll add them myself.

Let’s have…

A song about your favorite animal
A song about your favorite color
A song about your favorite number
A song about your favorite food
A song about or from your favorite era in history
A song about your favorite abstract concept.

And….GO!

Peppery chickpea flour flatbread

Peppery chickpea flour flatbread

I’ve made yeasted chickpea flour flatbread before, I realize that, and I’ve already told you all about it. But this version is different. It has an egg in it, and some baking powder. This makes it more like a pancake, and makes it both lighter and richer. It has a nice lacy soft texture. I made it to go with some collards and roasted sweet potatoes, but sadly I burnt them, so we ate it with pasta and red sauce, which Malcolm made for us.

Here’s a link to the interactive playlist.

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Cauliflower leek purée

Cauliflower leek purée

Cauliflower leek purée

Here at The Ordinary, we believe it’s time to bring our focus back to the ordinary. We’ve been watching the show Connections, and it’s fascinating. It follows James Burke, looking sharp in a white leisure suit, as he travels the world showing us how our history is a tangled network of invention and discovery and technological advances. The pattern is complicated and far-ranging, but as he unravels history, we see a clear trail leading from country to country and epoch to epoch. Sometimes we’re out at sea, sometimes we’re on dry land, sometimes we’re working within the protection of the church and sometimes we’re running from their inquisition. The thing that struck me as particularly interesting, especially ordinary, is the fact that most of the advances came at the hands of regular working people trying to make their job a little less tedious. Often we don’t even know their names, these clerks and craftsmen. And it’s never just one big moment of inspiration, it’s a series of small, unexpected steps, one discovery leading to another, until some smart man decides to put his name on the invention and take all the credit for it. It’s strange how nothing really changes: the aristocrats in 18th century France didn’t think about the tedious complicated process of weaving their fancy silks any more than I think about the intricate construction of my iPhone every time I use it. It’s inspiring to think that any of us, if we’re paying attention and awake to the possibilities, can create something new and useful: some new way of looking at the world, some device to make work a little easier, and give us more time to really live. Of course, Connections starts with an apocalyptic vision of the world in which we’re so completely dependent on technology that everything breaks down because of one faulty switch. And that was the seventies. So maybe we’ve come full circle, and we’ve come to the part of the tangle when we give it a pull and it all comes unravelled. Maybe the inventions we come up with should be about the really living part, and not the working. We should come up with new ways to hold on to the part of us that makes us alive and connected as humans.

I really liked this puree! It’s partway between a sauce and a vegetable dish, and it’s delicious. We ate it with the last pie I posted about, but you could eat it with just about anything. Or you could add some broth and make a tasty soup.

Here’s Bob Marley with Redemption Song
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Double-crusted pecan, french lentil and chard pie

Lentil chard and pecan pie

Lentil chard and pecan pie

If the sun ever came out you felt that it might be warm, but the morning was cold and damp. A pretty mist clung to the ghostly sycamores and the blue-bronze wintery leaves, and it crept inside to chill your bones. All the vendors at the flea market huddled or paced behind their tables to keep warm. It was a slow day, but wednesdays are always slow days. They had a slight rush of business. A lunchtime rush? Too early for lunchtime, way too early for lunchtime. Well I’m eating lunch. Yeah, but you’ve been up since four. Oh, I got up at three this morning, and thought why bother going back to sleep? Oh, that’s just terrible. I can give you the owl for five dollars, or the goose for eight. Half price on all the jewelry, and everything is fifty cents in this box. Behind one table stood an elderly man with an unperturbable smile on his face. A woman walked up to his wares and he said, “Tremors!” by way of greeting. He held up his hands in demonstration, and they were, indeed shaking. “I’ve got tremors.” “Well, we still like you,” said the woman. “And I still like myself!” He replied brightly. And then they discussed crocheted blankets, just the thing to keep you warm an on early December morning.

French lentil, chard, and olive pie

French lentil, chard, and olive pie

We went to the flea market to search for Christmas presents and came home with nothing but a stack of cake pans and pie tins for Claire! What a brat. They’re beautiful and slightly mysterious vintage French pie tins and cake pans, and I love them. And I’m looking forward to using them. I made this pie in one such vintage french cake tins. It’s a little broader and flatter than a traditional American cake pan, which makes a nice double-crusted savory pie. This is filled with some of my favorites–french lentils, swiss chard and black olives. I also tried something new, which was to blend eggs with pecans and mix that right in with the filling. Almost like a pecan frangipane. I thought it turned out very tasty. If you don’t like olives, don’t be put off this recipe. Try substituting raisins!

Here’s Soldiers Things by Tom Waits, my flea market theme song.

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Pumpkin rosemary buns

Yeasted pumpkin rosemary buns

Yeasted pumpkin rosemary buns

The other morning I was feeling a little raggedy, I hadn’t slept too well, so I had a piece of toast. Toast! Just toast and salted butter, but it tasted like the most perfect thing ever. I don’t have toast very often, and I’d underestimated its restorative powers. And then this morning our Isaac had toast and scrambled eggs, and it seemed like the most perfect thing in the world to be a little person eating toast and looking through a toy catalog a few weeks before christmas. So my word for today is toast. I love nearly all of its meanings, except for a few that I’ve just read on urban dictionary which I seriously doubt anybody ever uses. I love warm golden toasted bread or rolls or bagels, of course, with butter or jam or cinnamon. I like the idea of toasting somebody or something…holding up a glass and declaring your love, admiration and gratitude. I like things that are toasty and warm, especially in this weather: dogs, blankets, beds. I like toasting as a form of poetry to music, especially as described in Bob Marley’s Put it On…it sounds as though he can’t help but describe his gratitude because the spirit moves him so deeply.

    Feel them spirit
    Lord, I thank you
    Feel alright now
    I’m gonna put it on, I put it on already
    Good Lord, help me
    I’m not boastin’
    Feel like toastin’

I just read about a person called the “toastmaster,” who arranges and announces all the toasts, and I’ve decided that this is my new career goal, my dream job. When a person feels so much happiness or love or gratitude that they need to speak it aloud, they come to you. You hold up your hands and cry, “Pray silence for a toast!” And everybody raises their glasses, which are spilling over with good cheer. And wherever you go, when people see you they feel moved to shout out their esteem and appreciation for whom or whatever they are currently esteeming and appreciating. And apparently the subject of a toast is also called a toast, and these toasts will abound, eventually we’ll all be someone else’s toast, and everybody will feel proud and happy. Toast.

Pumpkin rosemary buns

Pumpkin rosemary buns

These rolls are very good toasted! I had some leftover pumpkin purée (from a can) and I decided to add it to a yeasted bread recipe. And I decided to make it savory rather than sweet. I added rosemary and a little bit of coriander powder, because I’ve recently resolved to use coriander powder more often. It adds a lemony floral flavor, which I liked but the kids didn’t. So feel free to alter the spices to your family’s tastes. I baked these in a large shallow muffin tin, but you could probably just plop the batter on a baking sheet. They might spread out and be a bit flatter, but they’d still taste good. Texturally, these are soft and a little chewy, and they go nicely with soup or stew. Or just eat them TOASTED with butter!!

Here’s what I believe to be some footage of Sir Lord Comic beautifully toasting.
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Cinnamon almond cake

Almond cinnamon cake

Almond cinnamon cake

It sometimes seems as though Thanksgiving has become a celebration of having too much. It’s funny that it’s a uniquely American holiday, because it seems like such a singularly American characteristic to want more than we need. Too much is never enough. We don’t just eat lots of good food, we eat till we feel ill, and then we set out that very night to buy lots of things we don’t need just because they’re cheaper than they were the day before. It’s madness, I tell you! Everything feels very off-kilter sometimes: in a world with so much poverty and hunger, we should celebrate because we have enough, we should celebrate balance and sharing, and plenty for everyone. We should remember what it feels like to be hungry, to have that keen feeling of anticipation, and we should recognize when we’ve had enough, when we’re sated. And we should be thankful for being full of hope and love and affection and kindness, because these things we truly can’t have too much of. And that’s quite enough of my Sunday preaching! In this spirit, today’s Sunday interactive playlist is on the subject of feeling full and feeling hungry. We could be talking about food, or emotion, or ambition, or any other thing.
Almond & cinnamon cake

Almond & cinnamon cake

Well, I make a lot of cakes, and this is one of my favorite I’ve ever made. It has a dense pleasant quality, almost like shortbread, and the combination of cinnamon and almond is a perfect one. It has a soft cakey part topped with a sort of crumble with lots of bittersweet chocolate chips in it. Nice with coffee in the morning, tea in the afternoon, and wine after dinner.

Here’s a link to the interactive playlist. Add what you like or leave a note in the comments and I’ll try to add it through the week.

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Brioche-crusted pie with greens, butter beans, raisins and walnuts

Brioche crusted pie

Brioche crusted pie

Isaac woke up early with a nightmare. He wanted to cuddle, and it was a cold sleety slatey morning, I should have cuddled. But I mumbled something cranky about having to make his lunch and got myself a cup of coffee. He told me about his dream, but I only half-heard. He was on a field trip, and there was a train, and it left without him. He told me that last night, he and Malcolm were playing a game of catch with a stuffed dinosaur, and Malcolm told him they wouldn’t be able to play games like that when they got older. They talked about getting older, and Isaac told Malcolm he doesn’t want him to go away when he turns eighteen, and they both agreed to live in this house when they’re married and have children and dogs of their own. I think about time passing constantly, perpetually. The thought of it is a strange sort of weight, sometimes pleasantly grounding, sometimes like falling down on hard rocks. It’s so poignant to me to think about the boys thinking about time passing, thinking about this moment as something they won’t have forever. It’s so strange to think about them almost regretting this time even as it passes, and fondly remembering this illicit game of after-dark-dinosaur-catch even as they’re playing it. And, of course, I thought about how time works in such a way that by the time they’re eighteen they’ll feel differently about everything, when they’re married and have kids and dogs of their own they’ll see the world from a completely different center. And how when they’re older they’ll realize that they can still play catch with a stuffed dinosaur any time they like. And this being the day before Thanksgiving, I thought about how grateful I am that they’re good friends, and how thankful I am to have them as my friends. And I thought about yesterday at the doctor’s office. We went for flu shots, and Malcolm was near-tears-worried. We sat in the waiting room, which happens to be across the street from our house, and I looked at our house from the outside. It was just that time of day when the lamps came on, and the cars’ headlights made colorful splashes on the slick grey streets, but it hadn’t ever really been light all day. Our windows were lit and warm, and our dog was waiting in the doorway watching us. We waited over an hour, which felt horrible, what with all the anxiety and apprehension. But we were closed into a little room, waiting, and it started to be okay. The boys made each other laugh about stupid things, which probably seemed funnier because we were nervous. They were weighed and measured, and they’re growing about an inch a month, which seems crazy and beautiful, and I had that strange feeling of pride that starts when they’re tiny babies and put on an ounce or two. And I realized I want to be thankful for all the moments, not just when we’re gathered around an abundant table, but when we’re sitting in a waiting room, or stuck in traffic, or arguing over homework, or when they’re driving us crazy by playing catch with a stuffed dinosaur when they should be asleep. All of it, I’m so grateful for all of it.

Brioche-crusted pie

Brioche-crusted pie

I’ve gotten to the point where I call any yeasted dough with eggs in it “brioche dough.” I know! It’s not right! It’s lazy and inaccurate. So this isn’t really a brioche dough, but it’s a tender, rich, flakey sort of dough. And it’s nice and crispy on the outside. I filled it with my favorite combination of greens, raisins and nuts, but you could put anything you like in there. I used kale and chard, but you could use spinach or broccoli rabe. I used walnuts but it probably would have been better with pine nuts, and you could easily use pecans or almonds. You see, it’s very versatile. I think this would make a nice vegetarian Thanksgiving option, and in fact I plan to make something similar for dinner tomorrow, and maybe I’ll tell you about it some other time.

Here’s Bob Marley and the Wailing Wailers with Put it On.

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Purple sweet potato and cauliflower purée

Purple sweet potato and cauliflower purée

Purple sweet potato and cauliflower purée

I decided to try a little game. As I wrote last week, I’m delighted by the random combination of words to make strange phrases, so I decided to combine whole sentences to make a strange story. Most of these sentences come from books on the shelves next to me. For the first I closed my eyes and picked at random. I happened to pick The Sauptikaparavan of The Mahabharata:The Massacre at Night, which is an apocalyptical tale. Not the happiest way to begin! In this story you’ll also find sentences from Faulkner’s Light in August, Sterne’s Tristram Shandy, Dostoevsky’s Brother’s Karamazov and a few other odds and ends. It’s a fun game, try it with the books next to you!

    Then, in a little while, the great tumultuous din–the roaring of men and other, lower moans–faded and died away. And that terrible swirling dust, my king, was in a moment absorbed by the blood drenched earth. We left the town in a panic, in a daze, blinded more by fear than by the dust itself. When we got to the road, as our eyes cleared, we could see what we had left behind. The sun died, too, and fell, gasping off the edge of the world, spreading long grasping crimson arms across the earth. And in this light we saw that the chaos was complete. Whole buildings had fallen, leaving only gaunt, staring, motionless wheels rising from mounds of brick rubble and ragged weeds. And let me tell you that we left with just the clothes we had on our backs. And they were tattered, they were rags, dirty strips of fabric matted to our wounds. We stumbled down the road, broken and bruised, charred and ruined, but always moving, trying to leave this day behind to fester in our nightmares where it belonged. In the distance on the road before us we saw a figure approaching, slouching towards us, with a long, strange stride, singing. He came nearer and we saw that it was a man, a large man with a perfect smile on his face. “Friend,” we said, “You must turn around, you must flee this place.” But he said, “I am done with running. Is it not better to be freed from cares and agues, from love and melancholy, and the other hot and cold fits of life, than like a galled traveler, who comes weary to his inn, to be bound to begin his journey afresh?” Well, we could not argue with that; what could we say to that, after all we had seen? We watched him on his way, and he raised a small rosy cloud of dust with each footfall, and soon we lost him in the sanguine whirl of everything. We turned on our way, and soon night, fresh and quiet, almost unstirring, enveloped the earth.

It’s a purple purée! Isaac was mystified by this dish, but he ate it anyway. It’s a combination of a purple sweet potato, a regular potato and half a head of cauliflower, all boiled till tender and then mashed together till smooth. It was really delicious. I seasoned it very simply with butter, salt and lots of pepper, but you could jazz it up with various herbs and spices, or even with cheese.

Here’s The Smiths with Cemetery Gates, because I’ve had these lines in my head all night…If you must write prose/poems
The words you use should be your own
Don’t plagiarise or take “on loan.”

And of course that’s exactly what I did, I took words on loan.

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Caramel apple chocolate chip cookies

Caramel apple chocolate chip cookies

Caramel apple chocolate chip cookies

    And they all pretend they’re Orphans
    And their memory’s like a train
    You can see it getting smaller as it pulls away
    And the things you can’t remember
    Tell the things you can’t forget that
    History puts a saint in every dream.

    Down the street the dogs are barkin’
    And the day is a-gettin’ dark
    As the night comes in a-fallin’
    The dogs’ll lose their bark
    An’ the silent night will shatter
    From the sounds inside my mind
    For I’m one too many mornings
    And a thousand miles behind

    In this life, in this life, in this life,
    In this, oh sweet life:
    We’re…
    Coming in from the cold.
    It’s you – it’s you – it’s you I’m talkin’ to –
    Why do you look so sad and forsaken?
    When one door is closed, don’t you know other is open?

    Hear the corncrakes and the deerhooves
    And the sleet rain on the slate roof
    A medallion locked inside her hand
    in her hand

    Monday morning wake up knowing that you’ve got to go to school
    Tell your mum what to expect, she says it’s right out of the blue
    Do you went to work in Debenham’s, because that’s what they expect
    Start in Lingerie, and Doris is your supervisor
    And the head said that you always were a queer one from the start
    For careers you say you went to be remembered for your art
    Your obsessions get you known throughout the school for being strange
    Making life-size models of the Velvet Underground in clay

    Just listen to me I won’t pretend
    To understand the movement of the wind
    Or the waves out in the ocean
    Or how like the hours I change
    Softly slowly plainly blindly
    Oh me oh my!

    Visions occupy my synaptic’s space
    Command and shake, to illustrate my mind’s landscape
    The tall grass, the low plains, the mountanous ridges
    Thickets among the forests, rivers beneath the bridges
    Presence of hilltops, lit up with tree tops
    Eavesdrop; and hear the incline of sunshine, nine
    Stones in orbit, refuse to forfeit
    They all form a cipher, and they came to observe it
    I follow suit, and face it, embrace it
    Shinin bright, but still I’m careful not to waste it
    Destined to rise, because I’m basement adjacent

What are these? These are all lyrics that I love! These are all lyrics I could read as poetry, which are only made better by the addition of music. There are a lot more songs where these come from, and I’m going to make them into a list. So that’s the subject of today’s Sunday interactive playlist. Songs with powerful lyrics. They could be beautiful or funny or clever or moving…whatever you like.

And these cookies…well it all started when Malcolm wanted to try to make dulce de leche. I’ve made dulce de leche in the past, and it turned out okay, so I thought, why not? This time I was distracted, and I cooked it too long on too high a temperature, and it became like caramel, like those lovely chewy, slightly chalky milk caramels they used to give out at the used book store across the street. I think they were werthers chewy caramels. If you have a batch of overcooked dulce de leche, you can use that, if not, I’m sure you can get some soft chewy caramels at the store, and use those!

Here’s a link to the interactive playlist. Add what you like or leave a song in the comments and I’ll add it through the week.

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Purple sweet potato, arugula, and olive pizza

Purple sweet potato pizza with arugula

Purple sweet potato pizza with arugula

While Malcolm is away, Isaac gets to call all the shots. So we watched a show on dinosaurs. He likes these shows with men and women in denim shirts and floppy hats, leaning on their tanned knees and peering out over the desert. They tell us about dinosaur bones, and then we see very realistic animations of the dinosaurs who had those bones, trundling or scuttling around the prehistoric forests. Last night’s show was about the T-rex, who apparently had a bigger brain than anyone gave him credit for, but moved more slowly. Somewhere in the world (I’ll admit I wasn’t paying very close attention) a group of T-rex bones were found close to one another. Four whole dinosaurs! Why? Why exactly did they live and die so close to each other? According to the experts, it was probably a sign that they hunted in packs. “These shows always miss the obvious,” said our Isaac, with a sigh in his voice. “They’re always looking for attacking and fighting. What if the dinosaurs just wanted to be with each other?” They’re not hunting in packs, they’re making dinner together. They’re just sharing their food, and keeping each other warm. And in a second, in the twinkling of an eye, I saw that the whole history of man and beast has been approached from the wrong angle. Our history shouldn’t be told as a succession of wars and disasters and people tearing one another apart! It should be about people just wanting to be with each other. Take note, historians and anthropologists and archeologists. It’s just so obvious.

This pizza was very very tasty. I couldn’t resist buying some purple sweet potatoes, they’re just so pretty. So I sliced them thin and roasted them with olive oil, balsamic, rosemary and smoked paprika. Sort of like sweet potato pepperoni!! And then I decided to put them on a pizza with baby arugula and black olives. Sweet meets peppery meets salty. I put some of the arugula under the cheese, and I scattered some on top at the end. I used a mixture of sharp white cheddar and mozzarella, which I think was a good combination, but obviously you can use whatever you like. And that’s that.

Here’s Louis Armstrong singing Get Together (yes, that Get Together!!)
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Hazelnut chocolate chip thumbprint cookies (with black currant jam)

Hazelnut chocolate chip thumbprint cookie

Hazelnut chocolate chip thumbprint cookie

Yesterday was a bright, blustery, bewildering day. The leaves are all gone from the trees, but the wind shook the dark branches, and the light came white and strong at such an angle that it was always in your eyes. We walked the boys to school, and in about five minutes I got a call to pick Malcolm up, because he had a headache. An hour later I got a call to pick Isaac up, because he felt like he was in an oven and someone was playing ping pong with his head, and because he felt a little noxious. They spent the rest of the day flying around the house singing. They were fine, mostly. They’d sit down every once in a while and say they felt queasy, but it never lasted for long. I’m perpetually dizzy, myself, so we made quite a trio. It was a strange, nice day, the time passed in odd leaps and it felt like an in-between day…not quite sick, not quite well, not quite dozing, not quite awake. We don’t have too many days home together once school starts, with me gone at work all weekend, so it felt like a needed day. Malcolm and I went to the grocery store, which sounds dull, but is one of my favorite things to do, and one of the things I miss most about summer. He was very quiet, and said he felt a little funny, but he also said he was fine. We talked about what might be worrying him, what might be giving him a headache that sends him home from school. He’s had lots of academic stress lately, and today he’s at sleepaway camp for the first time ever. We talked a little about those things, but mostly we just drove through the slatted white bright sunshine and it felt good to be with him not talking. At the store he asked for a bag of mints, and I said sure, because he’s not feeling well and he was being so thoughtful and kind. It was on the top shelf, and when he brought it back to the cart he said, “You can always reach something if you really want it.” We came home and I was confused about the time of day so I was useless for anything but baking cookies. We made pizzas and packed Malcolm’s bag. This morning I had a brief moment of panic, a sort of lost slipping feeling, that I wasn’t packing Malcolm’s lunch for school, that for two-and-a-half days I wouldn’t be there to make sure he had enough to eat and was warm enough and got everything he needed. But he’ll be alright. If he really wants something, he can always reach it.

hazelnut chocolate chip thumbprint cookies

hazelnut chocolate chip thumbprint cookies

These are the cookies I made yesterday. Hazelnut and chocolate chip shortbread with black currant jam in the center. Of course you can use any kid of jam you like, but I recommend black currant, because its tartness sets off the sweetness of the rest of the cookie in a nice way.

Here’s Dizzy by Tommy Roe.

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