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.