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Do you find that your food choices are getting more specific? More idiosyncratic? Of course we, like everyone else, are eating carbs galore (rumor is that one of us used to dance under the name “Carbs Galore”). The fact that our stash of frozen quarts of Bolognese sauce has dwindled to one attests to that. Then suddenly, we just had to have a big crunchy green salad dressed with a tart, garlicky vinaigrette. And now, one of us is hooked on salami on toast slathered with extra strength Dijon mustard. It is all texture and flavor: crunch, chewy, fatty meat, and pungent acidic heat. It is the old “I’ll just make and eat one”, then two minutes later you’re back in the kitchen making another and so it goes til the sausage is half gone and the mustard jar is empty. One of our aunts ate a whole cheesecake that way, one thin, tiny slice at a time. Oh well, we’ll go for a stroll with the dogs and walk it off. On this breezy blowy spring day it’s hard to stay inside.

Eat well, stay healthy—please.

MH: The crunchy salads CH has been having for lunch inspired me to use up my heads of celery for lunch today, with the intention of making a crisp chopped salad including capers, anchovies, fresh lemon juice and finely grated zest, cracked black pepper, and olive oil. But I got distracted and the next thing I knew, I was braising the celery hearts in chicken broth and boiling an egg to have with. So, it’s a tender celery salad, instead, dressed with lots of chopped anchovies and fresh chives, good olive oil, Maldon sea salt, and black pepper. Braised celery, served warm or cold, I’d forgotten its sweet deliciousness. 

CH: I have had a hankering for a meat pie—the Australian version. Back in the day in Sydney there were little bakery shops where you’d run in and pick up takeaway hand-sized pies. They were the Aussie version of our hamburger. But it might be like wanting a Big Mac and trying to make it at home. It’s just not the same. The homemade variety uses higher quality ingredients, but it just doesn’t have the flavor you are craving. But I did make my own, using boneless beef short ribs (waaaay too expensive), mushrooms, parsnips, potatoes, leeks (too poncy) and a splash of red wine (never happen in a million years). But they tasted good. I am leaving one on MH’s wishing well outside of her kitchen. I’ll trade her for some of that tender celery salad (a version of the classic, Celery Victor) .

Eat well, stay healthy—please.

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