Zucchini, green pea, feta, & mint paté and zucchini with tarragon and hazelnuts

Zucchini green pea feta paté

It can be hard to stay cheerful when you’re a waitress. Many restaurant patrons are as needy and particular as toddlers, and they’re not always nice about making their needs known. I slip into horribly bitchy crankiness sometimes, as a mom and as a waitress, and it feels awful. On a good day, however, there’s a real joy in feeding people – even if it’s just the humble job of carrying their food to the table. People can be so endearing when they eat – the way they arrange their food before they put it in their mouth, the gestures they use to share with others at their table, even the particular care they use to get their order exactly correct can be as sweet as it is irksome. I like to see people eating together: some have so much to say they forget to eat, and others are either so comfortable together or so awkward they may not say one word through the meal. This weekend I worked with a very young woman, very quiet, very nice. An older couple came in and sat in her section. The man asked his wife what he wanted to drink – he’d forgotten. His wife knew (we all know! He gets the same thing every time.) The waitress came back to write up the order, and she said, “I love them!” Every little thing they said, the way that they knew each other so well they could finish each others’ sentences, all of it was making her so happy. I know what she means! I’d been feeling cranky about humans, that morning, but her love for this couple made humanity seem pretty wonderful. It reminded me of Alyosha, (still reading The Bros. K! Still reading) who says we should “…care for most people exactly as one would for children…” He’s trying, though he he doesn’t feel he’s altogether ready in himself. Sometimes he’s very impatient, and other times he doesn’t see things. I know what he means, too!

Well! We’re still getting tons of zucchini, and I’m trying to love that, too. Here are two ways to prepare it that both use herbs from our garden. One is simple, one a little more complicated. The paté being the latter, though it’s really not difficult to make. I’m calling it a paté because it’s nice on toast or crackers, but we ate it one night as a side dish, and it was good that way too. Feta, mint and peas seem like such a natural combination – so fresh and sweet and salty, all at the same time. This paté has some almonds in, which gives it a sort of country-paté texture. In the simpler dish, the zucchini is sautéed briskly in butter till it’s nicely browned but still has a bit of crunch. It’s mixed with garlic, tarragon and some toasted hazelnuts. A nice side dish!

Zucchini with tarragon and hazelnuts

Here’s King Oliver’s Creole Jazz Band with Workingman’s Blues

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Summery almond sauce with lime, mint, basil, and tamari

Summery almond sauce

I’ve decided to write an opera. Follow along, gentle reader, as we set the scene for our drama. It’s the tale of two brothers. It all begins on a balmy summer evening. The older brother discovers a magical island in the middle of the river. It’s an enchanted island that only the dogs know about. But the boy is partly wild water dog himself, and they let him swim. The boy sings a happy song, in which he promises to bring his little brother the very next day, as soon as he’s done with summer rec camp. But the next day dawns, and the little brother is tired and contrary. (Perhaps because he kept his mother up half the night claiming to be scared of Tintin. As if Tintin had ever scared anybody!) Little brother won’t go to the river! And this is the dramatic heart of the opera – it gets louder and louder! The orchestra rages! The brothers threaten to hurt themselves and each other. They slam doors! THey run up and down stairs! They cry and they wail! They threaten not to invite each other to their birthday parties EVER AGAIN!! In one touching aside, the mother (a comic character – a buffoon, if you will…) foolishly promises the younger son all sorts of things she can’t really give him if he’ll just walk down to the goddamn river and sit on the bank for half an hour. But he’s deaf to her promises. HE WILL NOT GO! And then, inexplicably, for no apparent reason, he decides to go after all. The dogs of the island welcome him as one of their own. The brothers swim, they have fun, they sing a reprise of the older brother’s happy song, but as a duet this time. The mother stands with her feet in the cool water, feeling like an idiot because she always forgets sunscreen, and they all go home when the little brother has to pee. EXEUNT OMNES!!

The opera will last about five hours, and in the interval we’ll serve this sauce in chilled champagne glasses. I liked this sauce quite a bit! It’s one in a long line of creamy nut-based sauces I’ve made, I’m a nut-sauce fan!! I like this one because it seems like a concentration of a lot of flavors I’ve been using lately. I’ve been putting lime in everything. I’ve been putting basil in everything. The boys have been eating tamari like it’s going out of style. And every once in a while David and I will treat ourselves to dark-and-stormy-mojitos. That’s ginger beer, rum, lime, ice and fresh mint leaves. Oh yum. So this has a lot of those flavors in it. And they’re all really nice together. I’ve eaten it with roasted vegetables (it’s nice with earthy beets and potatoes!) I’ve eaten it on green salads. And I made a nice, fresh and juicy salad of cucumbers, carrots and basil, that I coated with this. Very refreshing!

Cucumber carrot salad

Here’s Marvin Gaye with What’s Happening, Brother?

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