Pistachio and arugula pizza
We were in the car for over 28 hours in the last three days, and we got home late last night. Today I feel as though I’d been hit over the head. I’m stupid-tired. I have a lot to do to catch up, of course, but this morning I spent some time sitting on the couch with Clio’s head on my lap, getting all weepy about Nina Simone singing I Wish I Knew How it Would Feel to be Free. I’m in love with this song! I’ve talked about it
here at The Ordinary before (twice!), so I’m not going to go on and on telling you why
I love it. I’m not going to tell you that the song was written by Billy Taylor
for his daughter, that it became an anthem for the civil rights movement. I’m not going to share the fact that when Nina Simone sings it, it sounds to me as though it becomes about a sort of fundamental, elemental freedom. Freedom from anything that binds you by labeling you–freedom from race, nationality, faith–freedom almost from yourself. It’s about freedom to have a voice, and to trust your voice enough to be heard. It’s about the freedom to live with passion and creativity, the freedom to create what you need to create, to do the work you need to do. And to be free not just from the restrictions society puts on you according to the way that it labels you, but also from nagging self-doubts and fears. The song expresses a sort empathetic morality that really appeals to me, and which I’ve been thinking a lot about lately. I won’t tell you that I think the most beautiful part is that she knows! Nina knows how it feels to be free, you can feel it in her voice. And she says, “I sing because I know, I sing because I know.” I love that! Of course she knows and thank god she sings.
Here’s Billy Taylor playing the song.
Here’s Nina Simone’s version, with lyrics
Here’s a live performance by Nina Simone.
And here’s an absolutely remarkable extension of the song, also Nina Simone live.
pistachio and arugula pizza
This pizza has arugula pistachio pesto on it, and it has arugula and pistachios! It also has capers, cherry tomatoes and an herbaceous crust. I thought it was deeeeelicious. This recipe is enough to make two large pizzas just like this. If you want the second pizza to have different sort of toppings, you can half the pesto recipe, or make the full amount and eat the pesto in any other way you’d like.