05 . 09 . 14
It’s 3pm and raining now. I feel like Hayden’s here in the room. It’s been long time. Maybe it hasn’t. Maybe I just haven’t been present to it. If I’m honest, staying present has been difficult lately. The season has turned over so fast, it’s like I woke up this morning and the trees are just now suddenly green, tulips are blistering at their ends, and the garden has creeped back to life. Before you left, you pointed out the one tree in the back alley that is holding out. It’s naked and just barely budding while her sisters are already flanked and beaming. In my mind, I’ll pretend it has been waiting for me to stop spinning, settle my mind, and catch up to the miracle that is this season. I hate when you’re gone but I loved how quiet things were today. I’ve needed it, desperately.
When I am silent, I have thunder hidden inside. – Rumi
Spring On a Plate
This recipe is for my mom whose beauty is matched only by her grace, passion, and strength. I am nothing without your love. Happy Mother’s Day. You are my sun and moon and all of my stars.
- ½ lb fresh green garbanzo beans
- ½ lb green asparagus
- 3 stalks rhubarb
- 2 yellow potatoes
- ¼ lb ramps (baby leeks)
- Handful watercress
- (optional) heel of stale bread, ¼ cup breadcrumbs
- ¼ cup olive oil
- salt and pepper to taste
- 16 oz unsweetened greek yogurt
- ½ cup dill, minced
- ½ cup mint, minced
- 1/2 cup parsley, minced
- 3 lemons, juiced
- salt and pepper to taste
- (optional) 7-minute egg
Bring a small pot of water to boil. Shell the garbanzo beans and blanche in the boiling water for 2 minutes. Remove from heat and rinse with cold water. Set aside. Preheat oven for 350.’ Cut potato into small wedges and place on a baking sheet. Drizzle with olive oil and send them to a hot oven to roast for 20 minutes. Remove tough ends of asparagus, thoroughly yet delicately clean and remove roots from ramps, and cut stalks of rhubarb in half and then slice length wise into 3 smaller strips. Place in the basin of stone or glass baking dish and drizzle with olive oil and a dash of salt/pepper. Place on the available rack in the oven and bake for the remaining time on the potatoes (+/- 10 minutes).
In a medium bowl, combine yogurt, and lemon with the minced fresh herbs. Pour herb-y yogurt onto a large serving platter. Spread with a spatula to create a yogurt bed. Arrange vegetables on top of the yogurt to your liking. Garnish with watercress, blanched garbanzo beans, a sprinkle of bread crumbs, and a halved medium-boil egg.
Enjoy immediately with warm flatbread or alongside a nice lentil salad.
01 . 31 . 14
Red Pepper Rapini, White Beans, and Grits
My kitchen is old. My counters are laminate. My spice cabinet is a joke and I’m pretty sure mice live under the fridge. There are splatters on the ceiling still from the time Corbyn and Shaun made Margaritas in a blender missing it’s top. New dish towels and a clean rug in front of the sink are a big deal to me. An old friend from San Diego visited our place a few weeks ago and remarked at how normal, homely, even ugly our cooking space is, despite what she sees online. I love our house. I love our quirky, odd lay-out of a kitchen. We’re all in this funk-a-licious life together, ya hear? And in the spirit of reality checks, I love to cook and share quirky, semi-technical, creative dishes with you here… but five of the seven days in a week we’re eating some riff on grains, greens, and protein. Cheers to rentals, easy dinner, and comfort in a bowl.
- 2 lbs rapini (broccoli rabe), dense stems removed
- 1 cup white beans (your choice)
- 1 shallot, minced
- 2 cloves garlic, minced
- 3 lemons, juiced
- 3 tbsp olive oil
- 3 tbsp bacon grease (optional)
- 2 tsp red pepper flakes
- pinch of salt
- goat cheese crumbles
- a poached or soft boiled egg, one per serving
- dash of chili oil
- 2 cups polenta or grits (labeling varies)
- 4 cups chicken or vegetable stock
- 3 cloves of garlic, minced
- 8 tbsp salted butter
- juice of 1 lemon
- 2 tsp salt
In a medium sized pan toast red pepper flakes for 2-3 minutes over medium heat. Add olive oil, bacon fat, and shallots over slightly lower heat until it starts to sizzle. Add Rapini leaves and let wilt, untouched for five minutes before stirring together. Add white beans, lemon juice, salt, and red pepper flakes. Stir and remove from heat.
Melt butter in a large pot with the minced garlic. Before butter starts to bubble, add stock, butter and lemon juice. Bring to a boil. Add polenta and stir vigorously for 5 minutes until combined. Add stock to adjust the viscosity and salt to taste.
Serve in a bowl, all together, with a poached egg, goat cheese crumbles, and chili oil.
11 . 25 . 13
I’m not a coffee snob by any sense of the imagination, but I can appreciate a good cup and the careful attention it took to brew. What I don’t appreciate is the attitude that now often comes served on the side with these new trendy caffeine purveyors, and really, the “craft” food scene, at large. I was in San Francisco two weeks ago with my Mom and dear friend Mari shopping for my wedding dress (found it) (love it) (!!!!) and stopped by a hip and hyped establishment in SoMa for the day’s fuel. At the counter we were greeted with the most appalling you-are-wasting-my-time looks from the baristas for even asking what the meth-lab looking glass beaker contraption was at our left, and what the “minimalist” breakfast menu really entailed (does the listing “egg” really mean just an egg on a plate, or does that come with toast?). I usually can tune out the I’m-hot-shit barista vibe at home in CO, but that morning I wanted to reach over and smack the beards off their sassy faces for acting like jerks to my gracious and legitimately curious Mom.
Frankly, I could care less about how cool or well-known a person, brand, or product is. Cool bores me. Cool tells me nothing about your heart. Cool tells me nothing about your brain. I’d rather sip lukewarm instant coffee in a dirty, poorly-lit diner outside Reno, Nevada every day of the year then have to stroke an inflated ego to get some pour-over in prime urban real estate. What happened to being friendly WHILE these folks do whatever sustainable, curated, artisan, handmade, small-batch, “authentic” thing they do? Hi there! I’m human, you’re human, isn’t it neat that we get to be humans together!? What happened to being and living those maxims for the sake of it, not because it’s en vogue and gives people/brands this elevated sense of social importance and license to be inconsiderate.
On that note, Shaun and I have been on a crusade lately to eliminate the use of the word authentic in our daily dialogue. I feel like we’re living in this supersaturated season where friends and colleagues can’t express themselves or be in relationship without tossing around the word to qualify to everything they care about: authentic storytelling, authentic branding, authentic relationships, authentic conversations, etc. It’s gotten so bad we have even joked about pitching a film to the Portlandia producers where a couple sits down at dinner and has to use the word authentic in every sentence they speak to the waiter, i.e. “is the tomato in this burger an authentic tomato?” It seems that in the process of trying to authenticate our lives, work, and experiences, we turn our social environments into the very antithesis of the word. By definition, authentic simply means to be genuine. Yet if we’re all trying SO hard to be genuine, is genuine even genuine anymore? It certainly doesn’t feel like it. When a friend emails, “I’m really looking forward to authentically relating with you” in regard to an impending meet-up, I scratch my head and think, oh wait, you mean, like JUST BEING ALIVE TOGETHER IN THE SAME ROOM AND LISTENING TO ONE ANOTHER? I realize that this is a terribly circular debate, one that I know seems to wrap around and over itself and runs into all sorts of dead-ends and fingers pointed right back at me at various times of my life. That said, I think it’s worth stepping stage-left and sorting through the mess of how this word “authentic” has made us more or less of the thing we want most — to be ourselves and feel “different,” to feel like we’re all not just cogs in the machine.
We have friends who make furniture from reclaimed wood in an old mechanics shop south of downtown Denver and furnish some of the “hottest” bars and restaurants of the city. On paper, they seem like poster children for a hipster, eco-chic, cool-kid (fill in the blank). What I love most about Rob and Ben though, is how utterly unconcerned they are with “striving for authenticity” in their lives and craft. They just ARE authentic. Imagine that! They do what they love. They live what they love. They are the truest expression of authenticity I know because of how little attention they pay to accomplishing the definition, and how much attention they pay to being good humans and enjoying the time they get to live on earth and do the things that make them happy. I find that this I’m just doing my thing the way that works for me attitude is constantly in attempt to be emulated by the creative community but most of the time ends up feeling forced in a I’m trying way too hard to not care… but… really I care a lot about what you think of me and my authentic-ness, kind of way.
And then I sit back and think… I’m probably just a grouch. What is authentic for me is different for someone else. Maybe, as it has been suggested to me, some people just authentically are assholes. Maybe the trendy coffee experience is sincerely soul-affirming for some in a way I can’t possibly understand or appreciate. I happen to find conversations with the folks working in cafes with saggy green leather couches, gay-marriage posters, and drip coffee more affable than the former, but hey. At the end of the day, the pandemic use of the word authentic underscores how massively disconnected we are, as individuals, to what it means to be fully ourselves. Fully and/or comfortably. We have to talk about being authentic all the time to convince ourselves that we actually are. And where does that come from? Ultimately that’s what we’re left to assess. Why is everyone trying so hard? WE DON’T NEED TO TRY SO HARD! We just need to BE our own weird selves. That’s authentic. Be weirdly enthusiastic. Be weirdly honest. Stay weirdly interested in the things that make your heart sing. We are all unique little snowflakes. Except when we’re not unique little snowflakes. Let’s try owning that too. I actually really like that I’m not the only one who enjoys camping or has binged on episodes of Mad Men or wants to be Oprah Winfrey’s best friend or puts avocado on toast. Is being alike really so bad?
At the end of all this, I feel like I’ve made no progress in wrestling the issue. In fact I’ve hesitated even posting this diatribe after coming across a sticky note in my suitcase while packing for our trip that I quoted from a magazine: “gratitude alters your vibration, moving you from negative energy to positive – it’s the easiest, quickest, most powerful way to effect change in your own life and the world.” Gulp. In some weird way, sorting through and throwing out the bullshit in our lives is a way of expressing gratitude. What if we were all just too darn grateful to worry about what’s most cool or most authentic? We don’t get enough time in this life to navel-gaze on the these matters, and I’m stomping my feet and throwing my arms to just say so.
Be a nice human. Listen well. Be intentional. Speak your truth. Say thank you. Like what you like. Love what you love. Do what you do. That’s all I have left to say about that.
- 6 persimmons (any variety)
- ¾ cup sugar
- 2 cloves
- 1 cinnamon stick
- 1 lemon
- 2 tbsp cornstarch
- 2 large eggs
- 3/4 cup milk
- 1/2 cup water
- 3 tsp honey
- 1 tsp vanilla
- 1 cup flour
- 3 tablespoons melted butter
- Butter, for coating the pan
In a mixing bowl, combine milk, water, butter, honey, and eggs. Add flour and stir together vigorously. Place batter in the fridge for 1-2 hours so bubbles rise and diminish.
Cut persimmons into wedges, peeling off the skins as you work. Place in a heavy bottomed pot or pan. Set over medium heat and saute persimmons with sugar, cloves, cinnamon, and lemon for 20 minutes until softened. Add cornstarch and simmer for another 5-1- minutes. Remove from heat.
Heat a small, non-stick crepe pan. Scoop half cup of batter into the center of the pan and spread evenly. Cook for 30-ish seconds and flip, cooking for another 10 seconds before removing to a plate.
Fill corner of crepe with a dollop of mascarpone and persimmon compote. Fold crepe over itself until you have a triangular shape. Repeat. Cover desired serving with more persimmon compote.