Tomatoes, yellow squash and peppers
Every day lately, Malcolm has wanted nothing but to go to the river. The river! He wakes in the morning and thinks about walking down to the river, he wants to spend the long hot afternoon there, he wants to go back after dinner when the sinking sun makes a bright path on the darkening water. He and Clio splash in like some sort of mythical dolphin-otters, she bounds after sticks, and he dives for stones. When we walk home he’s bright and wet and barefoot, and he has an armful of rocks swaddled in his soaking shirt. Our house is full of stones! River stones, creek stones, pebbles from the seaside. Smooth black stones, dusky grey stones, pockmarked stones, and craggy striated rocks, stones that were slick and beautiful when wet, and now seem dusty and plain, but still worth keeping. We have a wooden bowl on our kitchen table spilling over with stones of every size. Our outside table is piled with stones, my desk has little heaps of small smooth pebbles, Malcolm’s desk is covered with a ruckus of rocks, and he’s got boxes heavy with many more of them. The washing machine is piled with stones from boys’ pockets. We all collect them, we all bring handfuls into the house. They seem full of meaning and life, with all their weighty calm; they’re so silent and still, but surely they hold old stories and myths and spirits inside of them. I love the cairns throughout our house, marking our paths, showing us where to go and where we’ve been, spelling our time here, commemorating our adventures; so hard to clean around, such a sweet testament to our collective madness.
pine nut chipoptle aioli
This meal is like a mound of stones! Well, if the potatoes were stones, and if they were covered by a fresh, juicy spicy sauce, and a smooth very tasty aioli on top! I was thinking of the tapas dish Patatas bravas when I made this. So it’s got crispy sage-roasted potatoes–I used the ones from the farm and they’re tiny, only about half an inch across. If you have larger ones, just cut them into smaller pieces. Atop this we piled tomatoes, sweet peppers, hot peppers and yellow squash–all from the farm. And my favorite part was the pine nut chipotle aioli. Simple but with a smoky haunting flavor. It would be good with any other kinds of roasted vegetables as well, I think.
Here’s Bill Evans with Milestones.