Possibility

Some family and friends spent the morning of New Years Eve making these delicate, shape-shifting, ephemeral bubbles in the brisk, breezy, sunny air. We exclaimed and laughed and shouted, bubble after bubble, as they drifted or popped immediately or divided and continued on their short path to the pavement or a tree branch. There’s something about the joy and unpredictability of these spheres that seems worth pondering as we head into another year.

 

A few conversations, articles and books are also shaping my thoughts for this new year. A friend shared her thoughts about simplifying her pantry staples, I mean really simplifying, beyond what I can yet properly imagine, and challenged me to ponder the same and create food, delicious, nourishing food, everyday, with less.

 

I just read this piece about Tanya Berry, Wendell Berry’s wife, editor, soulmate which gave me much to ponder including this quote of hers: “You have to quit being so picky, and so fault-finding, and so snotty about it. You take people and their gifts, and you enjoy them and honor them.” 

 

And finally this, hope-giving story about a man who plants trees.

 

Happy New Year all you wonderful people!

 

P.S. Heres’s one of my favorite things to eat at the moment:

 

Carrot and Seed Salad with Herbs
–inspired by Breakfast Lunch Tea by Rose Carrarini

 

3/4 cup sunflower seeds (or pumpkin seeds)

2 teaspoons oil & few pinches salt (to toast the seeds)

6-7 medium carrots, grated

1/2 cup (or more) chopped fresh herbs like chives, parsley, mint, cilantro etc.

Dressing:

3 tablespoons lemon juice, more to taste

scant 1 teaspoon sea salt, or to taste

1/2 teaspoon ground black pepper

3 tablespoons olive oil

Preheat oven to 350.

 

Toss the sunflower seeds with the a little oil and several pinches of salt and toast on a baking sheet for about 12 minutes, turning occasionally, until they are crisp and golden. Set aside to cool.

 

Place the grated carrots in a serving bowl with the herbs and the dressing ingredients. Toss well and add toasted seeds and taste adjust seasoning with more lemon and/or salt, if needed.

Carrots

I’ve been making grated carrot salads for years. I love them especially in the winter and early spring. Dressed with plenty of lemon juice and fresh herbs they are a nice counterpoint to the heavier and sweeter flavors of the season.

Toast extra seeds to you have them for future salads/snacks and so you don’t skimp on the amount you add to the salad.

This recipe makes a lot but I still love it the next day even though the seeds lose a bit of their crunch. But by all means, make less.

 

Carrot and Seed Salad with Herbs and Seeds

–inspired by Breakfast Lunch Tea by Rose Carrarini

 

3/4 cup sunflower seeds (or pumpkin seeds)

2 teaspoons oil & few pinches salt (to toast the seeds)

6-7 medium carrots, grated

1/2 cup (or more) chopped fresh herbs like chives, parsley, mint, cilantro etc.

Dressing:

3 tablespoons lemon juice, more to taste

scant 1 teaspoon sea salt, or to taste

1/2 teaspoon ground black pepper

3 tablespoons olive oil

Preheat oven to 350.

 

Toss the sunflower seeds with the a little oil and several pinches of salt and toast on a baking sheet for about 12 minutes, turning occasionally, until they are crisp and golden. Set aside to cool.

 

Place the grated carrots in a serving bowl with the herbs and the dressing ingredients. Toss well and add toasted seeds and taste adjust seasoning with more lemon and/or salt, if needed.

Cook With What You Have


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