Almond cake with chocolate and fresh cherries

Almond cake with chocolate and cherries

Almond cake with chocolate and cherries

Isaac is miserable about having to write a summer journal entry, so in solidarity I’m writing one, too.

July 11, 2013.

This morning I cleaned the bathrooms for the first time in a few weeks. I thought about time passing. A baby screamed outside the window with that sound that could be crying or laughing, and from behind a closed door Isaac made the same sound. I thought about how summer used to last forever and now it flies by; I know it’s a clichéd thought, but that doesn’t make it less true–it might make it more true. Our summer days are the old-fashioned kind, nothing planned, but long and busy. They race by in a flurry of periods of activity mixed with spaces of inactivity, but they’re not particularly eventful, and maybe that’s why it’s hard for Isaac to think of anything to write about. It honestly doesn’t feel as though we have time in our days for notable events, that’s how full they feel. I thought about how Camus said “Since we’re all going to die, it’s obvious that when and how don’t matter,” and about how he died in a car crash with a train ticket in his pocket, for a train ride he could have been on. I know about these things from wikipedia and some dumb website that collects people’s quotes, and I wonder if Camus would have had any respect for these because obviously it means people are trying to understand everything, on some level, or if he would have been depressed by them because he said, “what we ask is that articles have substance and depth, and that false or doubtful news not be presented as truth.” I remembered another time that I’d cleaned the bathroom, and I’d made a humorous quip about how scrubbing a toilet if two little boys live in the house is sisyphean and leads to existential despair, and I’d wondered if Camus had ever had to do it. And I think that this quip was proof that I’d gotten Camus completely wrong my whole life, and I wonder why that was. Because I’d read him in high school French class, and I don’t speak French at all? Because I speak precious little English, either? Because I’d read him in high school and I heard what my teenage self needed to hear? Maybe I have it all wrong now, because I’m forty-four and I’m hearing what my middle-aged self needs to hear. I thought about this quote “I leave Sisyphus at the foot of the mountain. One always finds one’s burden again. But Sisyphus teaches the higher fidelity that negates the gods and raises rocks. He too concludes that all is well. This universe henceforth without a master seems to him neither sterile nor futile. 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,” which is not despairing at all, but completely hopeful, and I claim it for The Ordinary, and I apply it to all things–to getting out of bed in the morning and deciding to wake up and live, to embracing the long littleness, to scrubbing toilets and listening to the boys bicker and scream and laugh, over and over and over again, to all the beautiful tediousness of our long, busy, uneventful days. Isaac just finished his journal entry, and he said that tomorrow he’s going to write, “Yesterday in my summer journal I wrote about writing in my summer journal, and next day I’ll write about how I was writing in that summer journal about writing in my summer journal, and in that summer journal I was writing about a river!”

Almond cake with chocolate and cherries

Almond cake with chocolate and cherries

We have so many vegetables now, from the farm, and I bought so much fruit from the store that I have a ridiculous sense of hopeful anxiety. I know what I want to do with all of it! But we only eat so many meals a week, and I don’t want any of it to spoil! I got myself a cherry & olive pitter for my birthday (thanks, Mom and Dad!) because it seemed like such a fun, frivolous item and therefore perfect for a birthday. So now, of course, I had to use it! I bought a big bag of cherries, and Malcolm and I pitted a bowlful. I made a batter of ground almonds, with almond and vanilla extract. I added chocolate chips, and I whizzed half in the food processor to break them down so they melted right into the batter. I made this in my big old french cake pan, but you could make it in any largish cake pan. Everybody liked it!

Here’s Everyday by Yo La Tengo.

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Pistachio ricotta tart topped with greens

Pistachio tart with greens

Pistachio tart with greens

“You’re probably a year old! You’re not a puppy anymore! Stop chewing up my reading glasses.” “You’re a big seven-year-old boy, stop crying over every little thing.” “You’re nearly eleven years old, learn how to share with your brother!” Yes, I’ve been resorting to the tired parental chestnut of “you’re too old to behave that way,” and this has been my constant refrain of late, generally said with a weary sigh. Of course I realize that my boys could easily answer back, “Well you’re a middle-aged old fool and you cry at stupid things, too.” And Clio could say, “Well, teach me how to read! I want to reeeeeaaad!!” And they would all be right. I read an article recently that examined our changing ideas of how we should all be comporting ourselves at a certain age. People in their twenties used to be considered adults, with jobs and houses and responsibilities and children, and now they’re just roustabouts clinging desperately to every shred of youthful irresponsibility. And by the time we’re fifty or sixty we’re pretending to be thirty or forty. It’s all just one life-long delusional muddle. And maybe they’re right, the writers of this article. They’re probably right. But it’s hard to move through life gracefully, acting as expected at every stage. It’s hard to respond with appropriate maturity to all of life’s frustrating situations. Sometimes it seems as though everybody is constantly struggling not to act like a toddler, desperately trying not to pout or scream about not getting what they want. Some days it is hard to keep from crying over every little thing. Many days I feel less mature than the boys: when I yell at them irrationally or say something petty and childish. They’re very patient with me. From time-to-time I feel that Malcolm is even taking care of me. He saw a biting fly in the car just before I drove off, and he tried to show it the door. When it wouldn’t leave he said, “Mom, don’t get scared and crash the car.” One day, he and I went for a walk and it started to thunder. I grabbed his arm. He said, “sometimes I feel as though I’m the parent and you’re the child.” I laughed until he added, “I hate that feeling.” Sob! Since then I’ve been more careful. I have a lot of fears, but I’m a strong person, and I understand why it’s important for him to know that. And I am a useless lout of a forty-four-year-old ne’er-do-well, and I do go into a sad panic at the thought of growing older. But part of what makes it less frightening and even hopeful is the thought of my boys growing big and strong and funny and wise, the thought of them meandering through life at whatever the going rate is when they’re twenty-year-olds and thirty-year-olds, the thought of them making sense of their own beautiful muddle of time passing.

Deep pistachio tart

Deep pistachio tart

David said this might be his new favorite! I’m very excited about it! For my birthday I got a lovely deep tart pan (thanks mom & dad!). I decided to make a high crust, with a layer of pistachio ricotta custard, and then to sautée some greens and pistachios to pile on top. It worked very well! A nice combination of flavors and textures. You could really taste the pistachios in the custard, which was a treat. The crust is half semolina flour, which makes it very crunchy. I used garlic scapes with the greens, because it’s that time of year, but you could use regular garlic. You could also add tomatoes or olives to the greens if you were feeling fancy. And you could absolutely make this in a normal-sized tart pan or even a cake tin.
pistachio tart with greens

pistachio tart with greens

Here’s I was Born, by Billy Bragg and Wilco, featuring Natalie Merchant. She doesn’t know how old she is!

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Smoky beet and goat cheese bruschetta

Beet and goat cheese bruschetta

Beet and goat cheese bruschetta

One hot morning, you could find Clio and me on our daily scamper along the tow path. A spandex-clad woman whizzed by us on her bike, and as she passed she said, “You okay?” My first thought, of course, was “Honey, I’m more than alright, I’m out of sight! I am fine. Fiiiiiine.” But my second, more considered thought was, “Why? Don’t I look alright? IS THERE SOMETHING WRONG WITH ME? What is it? What’s wrong? Are you talking to my dog? IS THERE SOMETHING WRONG WITH MY DOG?” It was a very hot day…maybe we looked as though we were about to swoon. Maybe she wasn’t talking to us at all. Who knows? The whole incident got me thinking about a superpower I would like to possess. I’d like to be able to ride around the world on a bicycle, and when I’d ride past people I’d yell, “YOU’RE OKAY!!” And they’d believe me. I think this would be a remarkably useful skill. Many of the people I meet don’t know they’re okay. And throughout my life I’ve observed that the people I find the most kind and interesting and thoughtful are often the people with the least concept of their okayness, they don’t know how important they are to the world around them and they’re not as happy as they might be if they did. One symptom of this insecurity, is that it feeds on itself, and it becomes hard to persuade somebody that they’re doing alright, because it becomes hard to believe that you’ll ever be okay when you’re feeling down about yourself. And, of course, all of this works into my ongoing rant that, as a society, we value the wrong things. We think someone’s okay if they’re pretty or rich. And maybe they are, I hope they are, but if so it will be because they’re also bright and compassionate and interested. In my superhero persona, I’ll have a sort of spider sense that tells me when somebody is feeling down, and I’ll be able to fly by on my bike and yell, “You’re okay!” And suddenly they’ll see themselves from the outside, beamingly, not with arrogance, but with generosity and appreciation for all they have to offer, and thus they’ll walk forth into the world. YOU’RE OKAY!!

Beet and goat cheese bruschetta

Beet and goat cheese bruschetta

Well, it has been hot lately. Too hot to bake. Too hot to cook. Too hot to boil water or turn on the oven at all. This is when we turn to toaster oven cookery. This whole thing was made in the toaster oven, but if you don’t have such a thing you can use a regular oven. My boys like beets and they like goat cheese, so they liked these a lot. I added a little chipotle purée, some lime juice, and some smoked paprika. Atop this cheesy combination, we piled some juicy olives and tomatoes. You could just fresh chopped tomatoes, or even salsa. This could be an appetizer, but we ate it as a meal with a big salad.

Here’s Out of Sight by James Brown.

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Summer squash “jam” with olives and pine nuts

summer squash jam with olives and pine nuts.

summer squash jam with olives and pine nuts.

Well alright! Wh’apen? Hey ya! Gabba gabba hey! I’m not sure what you’d call these sayings…catch phrases, maybe? But they’re all the titles to some very good songs, and they’re the subject of this week’s playlist. The rules are quite flexible, but what we’re looking for is some collection of words that stands on it’s own in a conversation or greeting, that’s more than just the title of a song. Here’s the start of the playlist. I’m sure there are a million more, but I’m late for work!

This is a good dish for people who are looking for something different to do with summer squash. It’s not just sliced and sautéed, it’s grated first, and then cooked for a while with scallions and fresh herbs, so that it turns soft and saucy, almost like a jam. Then olives and tomatoes and pine nuts are added for a bit of texture and a kick of flavor. This would be nice on the side like a condiment, almost, but I think it’s best on toasts or crackers or spread on crusty bread.

Here’s that playlist again.

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PIstachio cake with cherries, peaches and chocolate

pistachio crumb cake with cherries, peaches and chocolate

pistachio crumb cake with cherries, peaches and chocolate

Saturday storytelling time is back! And the crowd goes wild! I missed a week, and I can’t tell you how many calls and letters I’ve gotten from people who wanted it back. Well, I can tell you: it was precisely none, not one more or less. But I felt a little bad about not getting my story done, even though I know it obviously doesn’t matter. I just couldn’t focus on it, which I’ll blame on the weather and the boys, and maybe the dog, too. But I think that’s the whole point of writing every day or every week…you press on through, because the ideas are always there and the words are always there, even if it feels as though you can’t easily access them. The more you write the more you write, and this applies to all things. Anyway! We’re back, and as I’m sure you recall, this is the day I post a found photo, and invite everybody to write a story about it. I post mine after the jump, and you could have yours there, too, if you feel like writing one!

Here’s today’s picture. Why is this man at the train station? Where is he going? Where is he coming from?
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pistachio crumb cake with cherries, peaches, and chocolate chips

pistachio crumb cake with cherries, peaches, and chocolate chips

This was my birthday cake! I did a splurgy shop before my birthday and bought cherries and pistachio kernels, and I decided I wanted to combine them in a cake. The pistachio kernels were salted, so the cake has a nice salty-sweet quality. Some of the pistachios were ground very fine and mixed into the cake, and some were left crunchy, and sprinkled on top with brown sugar and butter. Basically I couldn’t decide if I wanted a fruit crisp or a cake, so I made both. I wanted to make brown sugar vanilla ice cream to go with this, but the heat lately has been too much for my freezer, so the ice cream maker didn’t work. We poured the chilled custard over the cake, and it was really lovely! The boys called it sweet soup.

Here’s Waiting for a Train by Mississippi John Hurt.

Story and recipe after the jump.

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Beet balls (made with semolina and ricotta)

Beet balls

Beet balls

On the way back from the shore, we passed through long low fields of blueberry bushes, crazed orchards of wildly tangled peach trees, fields of dry golden wheat, and fields of corn, vivid and green, but still only as high as an elephant shrew’s eye. We bought some (obviously not very local) corn cobs anyway, despite the fact that Isaac currently only has one front tooth. The boys sat in the back yard and husked it. The soft pale corn silk covered everything, clinging like spiders’ webs. Today I tried to clear it away, but I couldn’t do it. I stood with a silky tangle of strands in my hand, and I thought that this morning it feels impossible to clean them away completely. But I know they’ll be gone, without my even noticing, they’ll dry up and blow away, or another rain storm will reduce them to pulp and they’ll disappear into the earth. And I thought about the winter, about how in January I’d probably like to find a wispy fragment of corn silk, because it would remind me of summer, but I won’t because it will all be gone. And that’s what summer is like.
Beet balls

Beet balls

Beets beets and more beets from the CSA! I wanted to do something different with them, other than just roasting them. Well, I roasted them, and then I mixed them with a batter of semolina flour and ricotta and dropped them in some hot olive oil. Beet balls! I thought they were delicious, and the boys liked them a lot, too. Light and tender on the inside, crispy on the outside. I flavored them with smoked paprika and a pinch of nutmeg. They’d be nice with any kind of sauce, either to serve them in or to dip them in. A creamy nut sauce, a simple tomato sauce, a pesto, a spicy catsup,

Here’s Yo La Tengo with Season of the Shark from Summer Sun, because we just watched Jaws with the boys. I was obsessed with this song for a while!
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Tacos with broccoli, chard, and kidney beans in chipotle-coconut curry sauce

Chard, broccoli and kidney beans in coconut curry sauce

Chard, broccoli and kidney beans in coconut curry sauce

I got an iPhone four years ago. In the time since I’ve developed a nervous habit of checking my e-mail every few minutes. I don’t do it while I’m talking to people, of course, or at a meal or a gathering of any kind, but if I’m waiting on line, walking the dog, trying to write, if I’m actually just trying to check the time, I’ll always check my e-mail, too. It feels sort of hopeful and foolish. Any minute now, somebody is going to tell me they’d like to offer me a big advance to write a novel or make a feature film, and obviously they’re going to do it via e-mail, and it’s going to be totally legitimate, and if I don’t respond immediately I’ll lose the opportunity. Yeah. We got new phones, the other night, and now I get a gentle little chime each time I get a new e-mail. This means I don’t need to check!! This means that I know immediately that I got an important message from staples or toys r us or astrocenter (what the hell is astrocenter? Why are they bothering me?). Well, it feels strange. It’s vaguely disappointing, somehow. I no longer have the feeling that I could be getting good news at any time, because I know I’m not. Now I feel much more foolish than hopeful. And all of this got me thinking about mail, and how nice it used to be to wait for real mail from the mailman, and to write real letters, that required time and thought. And then I started thinking about photos, and how precious they used to be. People used to have special ways to keep photographs, little frames and boxes they would carry their one or two precious pictures in. Now we have phones loaded with snapshots. It used to require time and patience to take a photograph. The process was half skill, half luck in capturing the perfect moment. Now it’s all luck, the camera takes care of all the rest, and we can snap a billion shots a day. We have a much higher chance of capturing a randomly beautiful moment. I’ve been thinking about this quote I scribbled in my notebook a few years ago. It’s from René Claire, a filmmaker and writer who worked at the very beginning of cinema. He wrote essays about this miraculous new art form describing how passionately he felt about the direction it should take. He held it as a great responsibility to make films a certain way that would ensure that cinema lived up to its potential. Here’s the quote…

    In this era, when verbal poetry is losing the charm it exerted on the masses … a new form of poetic expression has arisen and can reach every beating heart on earth … a poetry of the people is there, seeking its way.

It’s easy to feel down and discouraged about the overwhelming barrage of messages and photos and news and information that we receive every single day, whether we like it or not. It’s easy to regret the days when a letter or a photograph was a rare and precious thing. It’s easy to be sad about the bloated, disappointing state of American film. But maybe it’s better to think about this new endless procession of snapshots, which capture an instant, are taken in an instant, and are shared in an instant, as a form of poetic expression available to most, and capable of reaching every beating heart on earth. Equal parts hopeful and foolish.
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We have tons of chard from the farm, which makes me very very happy, because I love chard. I decided to try something different with it, and cook it in a chipotle coconut milk sauce. It turned out really tasty! I added broccoli and kidney beans for substance, and lime and spices for flavor and brightness. We ate this with basmati rice, warm wheat tortillas, and a fresh salad made of avocado, cucumber and tomatoes, but you could eat it just with rice or any other grain you like.

Here’s Photo Jenny by Belle and Sebastian

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Rosy golden beet, zucchini and butter bean sauce

Beet, summer squash and butter bean sauce

Beet, summer squash and butter bean sauce

Recently, whilst engaged in the sisyphean task of picking anything up off the floor with the boys home for the summer, I found a sparkly rubber bracelet. I absent-mindedly put it on my wrist and it’s been there every since. It’s a sort of golden color, and at the risk of sounding like an idiot, I can’t tell if it’s yellow or orange, so I asked Malcolm. I expected him to say “yellow” or “orange” and probably to add, “duh, mommy.” Instead he thought for a moment and said, “firefly butt, when it’s not lit.” What a perfect description of a color. Now I’m never taking it off. We’ve been seeing a lot of fireflies lately, and there’s no question–they’re beautiful and magical. At night the fields sparkle and glow with them, and the sight of it makes me happy. But it also got me thinking, last night, as we rolled through glimmering grass in the gloaming. I was wondering if they didn’t sparkle, if they were just black bugs with reddish heads and skinny creepy legs, would we just smush them when we saw them? And butterflies, too…they’re not all that pretty without their wings, they’re very buggy and weird-looking. If they didn’t have beautiful spangled colorful wings, would they creep us out, as Isaac is fond of saying lately, and would we crush them, too? Our insect-directed morality does seem arbitrary sometimes. Take the stinkbug. I think they’re lovely. They’re so sweet in their movements, and they’re actually quite striking, in a grey way, if you look at them closely. Plus they don’t bite, as far as I know. I just read that they’re an agricultural pest, they stink, they’re not native to America and their population is growing at an alarming rate, but most of that is true of many Americans as well, going back a few centuries, so we should be able to view them with a certain empathy. And yet, I have seen it happen that our first instinct towards them is to speedily dispatch them. If only they had glowing butts! My own buggy morality is fairly arbitrary, too, I guess. I don’t like to kill anything, but I will kill ticks and mosquitoes, particularly if they’re anywhere near my boys. I’m not fond of disease-carrying blood suckers. I think certain insects do themselves a disservice by looking scarier than they actually are. This technique might serve them well in the wild, but not when there are humans around, because our automatic response to anything small and scary is to kill it. House centipedes, for instance, are supposedly beneficial insects, because they eat cockroaches and pavement ants, but they provoke instant heebie-jeebies and have, regrettably, turned into many a purple smear on our walls and ceilings. Spiders, too, are frightening sometimes, but we love our spiders around here. And, of course, they’re protected because everybody knows if you kill a spider you’ll make it rain. The moral of this buggy ramble, is “love your clumsy, slow-moving, stinky friends, because they’re might be some colossal judgmental creatures looking down on us in the same way.” Probably not, but you never know. There could be, and we might just be creeping them out.

Now that I’ve whetted your appetite with all of this talk of stink bugs, let’s discuss food! We’re entering summer squash season, and we’re still getting lots of beets as well, from our CSA. I decided to grate the squash and beets, not only because I was too lazy to cut them up, but also because I like it when they form a melty sort of sauce. To contrast all this melty sauciness, I added plump butter beans and crisp slices of fresh red and yellow pepper. We ate this as a sauce for long pasta, but I think it would also be good over rice or couscous or toast or even in tacos.

Here’s Jackie Davis with Glow Worm Cha Cha Cha.
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Asparagus and pecan tart

Asparagus and pecan tart

Asparagus and pecan tart

Last week I inattentively read an article in the Guardian UK about a mother who left her three very young children to do stand-up comedy 100 days in the row. She cited an article by a woman who said every mother should only have one child in order to achieve her full professional potential (or was it creative potential? I’m losing points for comprehension and retention on this one!). She also mentioned a response by Zadie Smith who said, Well, Tolstoy and Dickens had dozens of children each. The whole exchange seemed so strange, to me, so judgy and self-righteous, that I heaved an exasperated sigh and forgot all about it. Until last night when I couldn’t sleep, of course, and the conversation went round and round in my mind like a squeaky hamster wheel. The comedian’s oddly-humorless article pretended to disparage anybody who would leave their small children at night, but she was obviously very proud of herself, and expected us to ignore the fact that it would be absurd for anybody to do 100 stand-up shows without a night off, regardless of how many children he or she had, and (if I was being ungenerous I might say) we can only assume this gimmicky trick was meant to hide the fact that she’s not all that funny. And I hope nobody made this other writer feel bad about having only one child, because I can’t understand why you’d write such an article unless you’re feeling defensive (although I haven’t read the article!). And I hope Zadie Smith doesn’t feel excessive in having two children, and I hope she realizes that Tolstoy and Dickens are pretty bad examples of successful working mothers, but that she herself might be a very good example, because she’s written some remarkable books. The comedian seemed to suggest that it’s impossible to achieve professional or creative satisfaction without sacrificing your marriage and your sanity, at least sacrificing them enough that you can write a book about the experience. And she made a big point of saying that it’s perfectly fine if you stay at home all the time with your children and have absolutely no ambition outside of their needs, in the most condescending and contradictory manner possible. Well I find the whole conversation frustrating! Of course having children is going to cause you to sacrifice some of your time and alter your ambitions, but it’s hardly the only thing that will! I could blame the boys for the fact that I haven’t made a movie in over a decade, but that would be foolish of me. I made two features films before I was thirty, and they cost a lot of time and money, and although I’m proud of them and glad that I made them, in any practical reading of the situation, they failed. That’s discouraging! That makes it hard to muster the energy and optimism to make another. Let alone the money. And you can’t forget about the money, because films are expensive. I could blame the fact that I don’t have a flourishing professional career on the boys as well, but we all know that started much earlier, with my inability to network or sit at a desk for eight hours or behave myself in an office setting. Oh, and my determination to make feature films instead of concentrating on a practical career! The truth is that it’s all very hard. And I’m very lucky, I had a lot of opportunities and support. Plenty of people work at night without a break because they have to to keep a roof over their head. Plenty of people have jobs that don’t allow them opportunity for advancement or a satisfying creative outlet. Whether you have children or not, it’s hard to get ahead, it’s hard to do all the things that you want to do, it’s hard to find time for yourself. And the truth is that there are plenty of people that manage to work things out, that have a few kids, and work full time at a job they find fulfilling, or write novels and make films that they feel good about. I always think of Agnes Varda, who joyfully, humorously, poignantly, put all of these challenges into her work, and made it stronger and more appealing in this way. When she was pregnant, she made short films, not about being pregnant, but informed by the process. Her films seem are full of life in the best possible way–full of her life. And now she makes movies with her children–they’re in her films, they shoot her films. I’m determined to do this with my boys, to soak up some of their creativity and imagination and wit, all of which makes any time I’ve given up to care for them well-spent. Showing them the movies and books and pictures we love, sharing music with them, watching them experience the world through their eyes is the best inspiration I can think of. For me it all comes down to thinking of life as a process and a balance, and trying to notice and understand everything, even though this is impossible. To try to make all the ordinary things as beautiful and creative as possible, so that you don’t sit around waiting for the right moment to do your great work, so that you’re always working on one big great rolling series of works. You let it all in, and you process it, and you find some way to share it, if you need to, you find a way to speak it or draw it or film it or sing it or tell jokes about it. And that’s how I feel about that.

Asparagus pecan tart

Asparagus pecan tart

Speaking of babies and creativity, I made this tart for the baby shower of my sister-in-law and her wife, who are two of the most creative people I know. They’re constantly busy, and they’ve made pregnancy part of their beautiful creative process–they’ve expressed their joy and anticipation so solidly that it glows, and I’m sure all the moments of their daughter’s life will be caught and held, with wonder and love. Yeah. Well, this tart has a pepper pecan crust, and a mild yet flavorful filling of asparagus, spinach, a bit of thyme, and some sharp cheddar. It’s pretty easy to put together, and has a nice combination of green and nutty flavors.

Here’s Who Feels it Knows It, by the Wailing Wailers, just because I love it.

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Goat cheese and avocado purée

Goat cheese and avocado purée

Goat cheese and avocado purée

I got a ukulele for my birthday! I’m crazy about it! It’s so pretty and sounds so nice. But Claire, I hear you asking, how can you possibly have time for this in your busy schedule? How can you possibly fit in one more thing that you’ll do very badly and amateurishly and that will in no way further your “career?” Well, I’ll make time! I’ll shuffle around all of my other dilettantish pursuits. In point of fact, I’m very very happy about my ukulele. It has such a lovely sound…as David said, it’s sad but hopeful, and as my friend Blimpy said, even the minor chords sound cheerful. It’s wistful and melancholy. And I’ve been playing guitar badly for about 25 years (I can still only play about five chords), but ukulele feels brand new to me, and it feels good to learn something new at my advanced age. It makes my brain feel more nimble and limber. That’s right, limble and nimber. So today’s Sunday interactive playlist is ukulele songs! Simple! And I promise to learn each and every song that anybody suggests.
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This dish is simple, too. It was incredibly easy. I’m not sure what to call it. A dip? Goat cheese guacamole? A sauce? You could eat it with any kind of chip or cracker or smeared on bread or with the saltine nachos my boys invented or with roasted vegetables or with fresh vegetables. It’s soft mild goat cheese mixed with soft mild avocado with fresh chives (from the farm) and lime juice. You could add other flavors if you like…chopped tomatoes or cumin or cilantro or jalapenos, but we liked it simple, like this.

Here’s a link to the ukulele playlist.
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