Tag Archive: cherries

1. Cherries + Fennel + Lentils

   July 9, 2012 7:30 pm 43 Comments

   

   Summer storms are a new indulgence for me. Cozied in a reading chair by our front window I tend to my journal and a cup of cold tea. Torrents of rain bear down on the front walk and I visualize a release of stagnant memories, ideas, and beliefs being carried down the road with the leaves to the storm drain. Shaun is in the Domincan Republic, filming, and I sit alone, silent at my perch, letting the explosive energy of the passing thunder reverberate in my bones.

   Thoughts pass, yet nothing lingers. I experience an excess of calm amidst the raging weather and am reminded, again, of my smallness. I am a speck of matter and energy in this massive, bursting earthplane of people, places and dreams.

   During my months living at sea, I used to spend hours gazing upon the open ocean, begging the waves to teach me their humility and sense of time. Years later, in this chair and the throes of a summer storm, no begging is needed. I am both humbled and grateful for the gift of an unrushed hour to my afternoon. Tears form, then a smile. For the first time in a long time, I actually believe it will all be okay. 

   Tomorrow my morning walk will smell of fresh ideas, resolve, and renewed opportunity, the rain will have cleansed the world of todays mistakes and made space for all that can, and will, come next. Exhale.

   // july 6

   

   Cherry, Lentil, Fennel Salad 

   • 1/2 lb red cherries, pitted and halved
   • 1 small bulbs fennel, shaved
   • 4-5 small red beets, chopped
   • 1/2 cup de puy lentils
   • 2 giant handfuls of baby greens (kale, chard, etc.)
   • 1 ripe avocado
   • 1 tbsp fresh basil, julienned
   • 1 tbsp fresh mint, julienned
   • 1/4 cup shallot, minced
   • 1/4 cup olive oil
   • juice of 1 lemon
   • 1/2 cup pumpkin seeds, toasted
   • salt/pepper on hand

   I’m going to make these instructions short and sweet, a salad is as salad does folks. Boil lentils for 20 minutes. Remove. Rinse. Cool. Set aside. Steam sliced beets for 10 minutes. Rinse. Cool. Set aside. Finely slice fennel and place in a small bowl. Douse with salt and massage with hands. Let sit for 10 minutes, rinse, drain. Pit cherries. Set aside. Toast pumpkin seed under the broiler for 2-5 minutes until lightly browned. Set aside.

   In a large bowl combine basil, mint, shallot, olive oil, and lemon juice. Stir. Pile in cherries, softened fennel, steamed beets, and lentils. Stir to coat. Cut in Avocado. Toss with greens (probably should use your hands to get everything good and mixed/coated). Top with seeds, salt, pepper.

    ** Sharley and Caroline, this one’s for you ladies. Thank you for sharing your kindness and light with me last week.

   

2. Looking in

   February 26, 2012 2:41 pm 34 Comments

   

   Shaun hates it when I leave the blinds open when we’re eating dinner. People are watching, he jokes, it’s weird. For the most part I don’t mind if people are watching, we’re all watching something, waiting for something interesting to happen. Waiting to feel connected.

   Looking in, we find relief to see ourselves reflected in the habit and nuance of another. We see something that reminds us that we’re not alone. We’re not crazy. We get to be heroes for a brief moment, anonymously validating that small thing, that big thing, that thing that didn’t make any sense. Real heroism doesn’t involve fancy acrobatics. It’s surviving. We keep going. We keep laughing. We keep working. We’re still here and that is something to look at.

   Writing is like that. We leave the blinds open a little and share pieces of our humanity, that, hopefully, reaches a reader and holds them, even for a second, and whispers: you’re not alone. We write to liberate ideas and experience, we write to discover ourselves. We read to be validated we’re not crazy, we read to feel connected to something bigger than ourselves. There’s like this dance between the two that helps us not turn into a puddle on the floor. It’s amazing that a simple string of words can give us that connection, feed that longing for intimacy.

   Everyone leaves their blinds open, figuratively speaking. Looking out, looking in, walking down the street, sitting at the stoplight. It’s not just in the writing, it’s everywhere. “It” being that messenger, that thing that speaks to the core of you and honors exactly where you’re at along the journey. Keep looking. The teachers, the validators, the writing is all right there in the window if you’re looking in.

   

   Late Winter Salad – adapted/inspired from Ottelenghi’s PLENTY 

   • 1 head cabbage (I used local green cone cabbage)
   • 2 heads radicchio
   • 1/2 cup dill, minced
   • 3 cara-cara oranges
   • 1 cup dried red sour cherries
   • juice of 1 lemon
   • 1/2 cup olive oil
   • salt/pepper

   In a food processor with the blade fitting, blitz the cabbage and radicchio to a fine shred. Dump into a large bowl. Sprinkle with a bit of salt to wilt a little. Mince fresh dill and toss into the bowl with the cherries. In a small bowl combine olive oil and lemon juice, mix together, then pour over the mixture. Toss together. Segment the oranges by removing the skin and pulp and cutting out slices between the fiber skins. The Kitchn has a great tutorial for segmenting citrus here. Lightly toss the salad with oranges and add a little more salt/pepper to taste.

   

3. Buddy and Biscotti

   June 2, 2011 7:17 pm 24 Comments

   May was a bit of a whirlwind. It was a month of late nights, long talks, hellos, goodbyes, surprises, tears, all the good things that make life worth living. Really living, the kind of feel-the-dirt-in-your-hands-as-you’re-planting-the-seeds living. May was the kind of month you look back on and think, ah what a masterpiece. Signing 6 before the date seemed like an eternity away at times, and while there have been many changes and stories that I wish I could share with some of you over a cup of coffee or a nice long walk, it all can be summed by this quote: “For all that has been, thanks. For all that will be, yes.” Ahh, yes. The weather is perfect and I’m looking forward with an open heart to find all that the summer has to teach us this year.

   
   The lessons will start with Buddy. The happy folks of Happyolks just got a little happier last week with the addition of our new foster pup (licking away above). He’s a total love and it’s safe to say we’ve already fallen hard for this Cocker Spaniel/Retriever (?) stray. His eight month-old puppy enthusiasm has already inspired a renewed lightness and energy about our days. A constant cuddler, bone hoarder, and first-class fetcher – we love sharing our roof and look forward to all the new things he too will share with us during our time together.

   It’s good to return to Happyolks, I know it’s been a while. Cooking and baking never went on a full hiatus, but the sharing did. I’ve been trying to find a good recipe to re-emerge from my break, and this one will do the trick. These biscotti are addicting. Careful. I experimented with two batches of different sugars, and thank goodness I have an internship with obliging staffers to rid the kitchen of the leftovers with. I tried the first time without white chocolate, but I think it adds another dimension so I’d highly recommend it.

   Cherry, Pistachio, and White Chocolate Biscotti — Inspired by My New Roots

   • 3 cups spelt flour
   • 1 tablespoon baking powder
   • 1/2 teaspoon salt
   • 1 1/4 cups sugar
   • 3 eggs
   • 2 tablespoons olive oil
   • Juice of 1/2 orange
   • 1 teaspoon vanilla extract
   • 1 cup raw pistachios
   • 1 cup dried cherries or cranberries
   (optional) 3/4 cup of white chocolate chunks

   Preheat oven the 350. Line a cookie sheet with parchment paper or a silpat.  In a large bowl, whisk together the flours, baking powder, and salt. In a medium bowl, whisk together the sugar, eggs, oil, and orange juice. Stir the sugar mixture into the flour mixture, add the nuts and dried cherries; mix with your hands.

   Shape the the dough to 3-4″ wide loafs, about 8-10″ long  and place on the cookie sheets. Bake for 25 minutes, remove and cool for 2-3 minutes before cutting the loaves into 1/2″ wide slices. Return to the baking sheets and pop back in the oven for 5 minutes to crisp. Enjoy with tea and a good book.