intimacy across the table—a thread
Four Adventures of Reinette and Mirabelle / Frances Ha / In The Mood For Love / Pulp Fiction / Modern Times / Nayak / Before Sunrise / Paterson / Kapurush / Hiroshima Mon Amour
I think it’s good to incorporate a healthy amount of Yearning when it comes to the seasonality of foods. like the novelty of a peach or a pint of blueberries disappears when you can have them in the dead of winter, and with it the novelty of the seasons just as a whole. you also become less aware of what is in season around you and how many different ways you can experiment with what’s available. I do not enjoy living in a vacuum of convenience when it means there’s nothing to look forward to anymore!
Do you want another so simple yet so luxurious bean recipe from me, your secrete but deeply devoted bean blog. Well:
Rancho Gordo (always) yellow buckeye beans
Cypress Grove ‘Purple Haze’ goat cheese, with the lavender & fennel pollen, crumbled
very thinly sliced celery lightly marinated in nice olive oil, a bit of champagne vinegar, a pinch of salt and black pepper
That’s it. All in a bowl. A little more fancy olive oil and sea salt if you want. Sumptuous.
i like sushi
and normally
it’s smol and round
and quite おいしい
but now it’s flat
and tho i’m shook
i pick it up
i lik the book
My submission for @renegadepublishing Edible Book Day Contest. Details and progress pics below:
Sorry for yet another beige-scale dish, but this lemony pasta with the fancy jarred tuna is so phenom. What I wasn't expecting is the combination of fennel seeds and crumbled bay leaves with the lemon zest and garlic and red pepper. Why hello fennel!
I followed the Judy Rogers method as transcribed by Nicholas Day above, though I turned the heat off entirely under my little pan once the garlic and lemon zest had sizzled for just a couple minutes, letting the oil infuse more gently, then turned it back on low when adding the later ingredients, when there's about 3-4 minutes left on the pasta. And for making just a single serving for a quick working-at-home lunch, these were my amounts: 2 tablespoons olive oil, probably like a teaspoon sliced lemon zest (from one swipe down a Meyer lemon), quarter of a Turkish bay leaf, 1/4 teaspoon red chili flakes, 1/4 teaspoon fennel seeds (lightly crushed), 10 grinds of black pepper, 1 thinly sliced garlic clove, 1 teaspoon chopped capers, 1 teaspoon minced preserved lemon, no pine nuts (who are we kidding), and about a quarter of a jar of Tonnino's olive oil packed tuna my beloved. An optional trick is you can sub one tablespoon of the olive oil with olive oil poured off the tuna jar, then just replace it with a tablespoon of new olive oil back in to the jar, maintaining your supply of rich briny tuna oil for your next serving of pasta.
knighthooded replied to your post
oof this sounds so good you’re making me want to reconsider pasta (something I generally avoid eating)
Well great news: you could put this tuna mixture with all SORTS of things! Do you like rice? Stir it into rice! Or any of your favorite whole grains! Double up on protein, and add it to a serving of white beans! Want more vegetables? Something cruciferous like broccoli or cauliflower or kale, roasted or sautéed and tossed with this sauce, would probably be the business. Honestly I would absolutely even stuff a baked potato with this. The world is your oyster, when you have fancy tuna!
