Gorditas with roasted salsa and pigeon peas

Gorditas

So it’s the first week of school. I ventured to the CSA this morning to pick some vegetables – easier, quicker, and much less fun without my boyish entourage. On the way home, I heard a man on the radio talking about raising successful children by teaching them grit and character. (I realize that I am very badly paraphrasing the words of this man who sounded both reasonable and intelligent, and I apologize.) His words really struck home, as we send the boys back into the uncertain waters of a new school year – by turns bright and clear and uplifting, and dark and murky, full of fascinating silt and weeds. They learn from it all, of course! I think it must be impossible for a parent to hear somebody talk about this subject without turning it back on themselves. Am I doing enough to teach them grit and character? How do you even do that? What the heck is grit? What’s character? Secretly, part of you thinks, “Of course I’m doing a good job! Just look at my brilliant boys!” And part of you thinks, “My god, I’m failing completely, they’ll be gritless and lacking in character and scarred for life!” Somebody phoned in a question about I.Q. and academic success – assuming a correlation between the two, and the man said that in fact self-control was more important than I.Q. in determining academic success. Oh dear! I thought…parent-teacher conferences for both boys tend to run, “Your son is so smart and creative, but he’s just got too much energy/he calls out too much/he can’t focus on the assignment…” Sigh. We hit a strange patch last year with Malcolm, when his first “real grades” report card came out, and it was very different from the straight s+ report cards of years gone by. Oh dear! Well, this is when it always helps to take a step back and widen the picture for yourself, and think about the meaning of “success” and how varied and subjective it is. (Of course I want my boys to be successful in every accepted conventional sense, of course I do – life is so much easier that way!) But when you ask the boys what they’re good at, what achievements they’re proud of, they’ll say: jumping off of things, finding an antique bottle in a creek, drawing dragons and robots, running very fast, climbing steep hills. They feel good about these things! And, honestly, any of them can lead to every kind of success, if they’re not discouraged. And I’m glad that they like writing and reading, too, and that Malcolm’s favorite subject is math. They both love school, and that makes me feel very lucky and very happy.

Roasted salsa

And, of course, they’re good little cooks!! These gorditas were very fun to make, and even more fun to eat! I have to thank the proprietess of Hot Spicy and Skinny for drawing them to my attention, when she read of my struggles making tortillas without a press. I’m not sure if I made them authentically. I sort of combined a bunch of different recipes that I saw, and I used a combination of butter and olive oil rather than lard. They turned out so tasty! Crispy, chewy, flavorful. We split them in the middle, but it might have been easier to pile the peas on top, or even break off pieces and use them like naan. The salsa is the result of my preference for roasted garlic, onions and peppers over raw. I decided to roast everything (well, broil, really) and then mix it all together. It’s yummy! Smoky, a little sweet, a little spicy. You can use any combination of sweet peppers and hot peppers that you happen to have on hand, and you could easily use onion instead of shallot. And the pigeon peas match their earthy meatiness with bright sweet corn, tomatoes and cilantro. We ate everything mixed together, with basmati rice and grated sharp cheddar.

Pigeon peas and corn

Here’s Expectations by Belle and Sebastian.

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