More chickpeas for lunch today—hummus two ways. One is simple with minced preserved lemon and Aleppo pepper, the other topped with cauliflower in turmeric parsley sauce. We’ll wipe the dishes clean with warm pita. If you haven’t seen it already, take a peek at a bit of Roger Sherman’s The Search for Israeli Cuisine http://kck.st/1E5RqmP. It inspired our lunch today.
We made a vat of Bolognese sauce to make several pans of lasagna for a beloved neighbor’s farewell dinner tomorrow night. Everyone is watching the weather; snow is expected so the guests may have to ski in! For today’s lunch we swirled long spirals of fusilli col buco into a few stolen spoonfuls of the lusty sauce. Fat green beans in olive oil provided our daily dose of vitamins. This week Johann Sebastian Bach “is” three hundred and thirty years old and he is serenading us as we slurp.
The weekend rains washed away much of the snow. We discovered that chives in our gardens are pushing their way up through the wet, muddy earth. There is hope that warm weather is just around the corner. But it is still raw outside. So lunch today is a big, meaty smoked ham hock and a mess of collards with really good olive oil and pepper—hopefully, the season of eating sturdy greens is coming to an end.
TGIF, as everyone says. We, on the other hand, are always a little sad to see our week end. We love our unconventional work—time just flies. We took a break around noon to have a lunch of roasted tomatoes and skirt steak. Think we’ll indulge in a couple of end-of-the-day sidecars at our favorite bar down the alley—why not? Remember to cook something delicious for yourselves this weekend, dear friends.
All the ice, snow, and frozen ground is thawing. We splash through pools of water as we drive up and down the river roads. But there are still patches of ice that send the car sliding and remind us that we aren’t out of winter’s grasp just yet. But spring is in the air. And though the temperature doesn’t warrant a salad quite yet, we both ate every morsel of our quasi-Salades Niçoise.
Thank you San Francisco friends for the bag of Iacopi Farms’ gigantes beans grown on the foggy coast south of the city in Half Moon Bay. We simmered the big (actually giant, as their name suggests) beauties until they were soft and creamy, then served them with braised broccoli rabe and sliced shallots. Olive oil seasoned with anchovies, garlic, and crushed red peppers flakes anointed our simple, satisfying lunch. Who needs meat.