And on Saturday, we returned from our week at sea, our week of no work, of sunshine and someone else making dinner and lo, what a bummer. But we had a great time, from stunning views as we sailed out of New York Harbor on a freak 75 degree day in March:
March, 2010 Archive
I could never get into kale. Heck, I’ve long been timid about greens in general — the delicate ones like baby spinach and arugula were easy but as soon as things got a little heavier, I got nervous. When I finally found a respectable green I found palatable — Swiss chard, which I think of as the green for spinach people — I went to town with it: a tart, a spaghetti dish and then gratin. But I still couldn’t warm to kale. Because I didn’t like the way it tasted. And I don’t care if something is chock-full of vitamin A, C and calcium, I don’t care if it makes you live longer or feel stronger or fixes the budget deficit, I’ve got this hang-up wherein I won’t eat food if it doesn’t taste good to me. (My offspring is a little less particular, it seems.) And kale just didn’t.
I made us some cookies.
Meet my new favorite potato dish. Oh, those mustard-roasted potatoes were wonderful, weren’t they? And who doesn’t love baked pommes frites? And latkes, they were a force to be reckoned with. But they’re dead to me, or they would be, if in some cruel parallel universe I was to choose only one way to eat potatoes from this day forth.
I confessed some wanderlust a few weeks ago, though “some” is a bit of an understatement. See, parents get paralyzed a bit in the beginning — in the early days, just getting a cup of coffee in the morning is kind of a triumph — thus even when the kid hits a half year old (which once-Wee Jacob did this week, sniffle) and you’ve got a good routine down, you still know you’re not ready to pack everything the three of you will need for one week into suitcases and then willingly relocate to a 180 square foot stateroom for a so-called vacation.
First off, this dish is not called “spinach and chickpeas”, it is espinacas con garbanzos. Don’t you agree? “Spinach and chickpeas” is something you eat because you should — it is healthy and you aspire to be. Espinacas con garbanzos is something you eat because it sounds sexy, and doesn’t taste half bad either. It’s hearty and smoky with a little kick, you eat it on little fried bread toasts at a tapas bar in Spain.
Let’s just get this out of the way from the get-go — don’t let the title fool you. This here is American soda bread. It has raisins. It has caraway seeds. It has butter, eggs and even some sugar. It stales quickly, but not nearly as quickly as the authentic stuff (almost entirely comprised of flour, baking soda and buttermilk) would. Oh, and I made the “bread” into “tiny breads” and I liken them to scones. Look, when I blasphemize a recipe, I like to go all the way, okay?