Originally uploaded by brixton.
Look at this cheese! It has cranberries! It is in my fridge!
Made so far: sangria, pineapple salsa
To be made: baba ghanoush, the best damned guacamole ever, some sort of bruschetta
Currently eating: fresh croissant, chocolate soy milk, gypsy salami, fresh melon
It’s going to be a good day.
a la sarah
- chocolate soymilk
- doc martens
- perfect summer days
- ketchup packet fights with diner employees
- laughing til it hurts
- new haircuts
- paint the color of butter and sunshine
happy 11 years
to sarah and me
i’ve taken up loitering as a part time activity and have, consequently, had some good time reading, talking, writing letters, soaking up the summer sun. the last few days have been long long long and full of all manner of randomness, and i’ve been waking up sore from smiling. i have the entire day off, and i think i’m going to waste all of it with naps and coffee and reading and music and sunshine and (maybe, just maybe) a 40 on the porch tonight with friends.
for your listening pleasure: frou frou – must be dreaming
2:30am and it’s raining, a steady irregular beat punctuated here and there by summertime lightning. it is quiet on the porch, and i wish i could stay here forever, dragging my bed outside so i could crawl back between the sheets and fall back to sleep to the rhythmic patter and the rich green smell of a world scrubbed clean.
it’s a perfect night. wish you were here to enjoy it with me.
2 t unsalted butter
1 C chopped red onion
2 t grated peeled fresh ginger
2 t grated garlic
2 T minced fresh basil
2 T minced fresh cilantro
2 t curry powder
1 whole clove
1 T fresh lemon juice
2 t brown sugar
1 large ripe tomato, peeled, seeded, and chopped
4 large peaches (about 1 1/2 lbs), peeled and chopped
1 1/2 T unsweetened coconut, toasted
1 C nonfat buttermilk or nonfat plain yogurt (optional)
Melt the butter in a saucepan over medium high heat, swirling the pan to coat the bottom. Add the onions, ginger, garlic, basil, cilantro, curry powder, and the clove, reduce the heat to medium-low, and saute, stirring often, until the onions are soft, about 12 minutes. Add the lemon juice and stir until most of the liquid has evaporated, about 2 minutes.
Stir in the brown sugar, tomato, and peaches. Cover and let simmer, stirring often, until the peaches are so soft they seem to be melting, about 20 minutes. Remove from the heat.
While the soup is simmering, you can toast the coconut. To toast the coconut, spread it out in an even layer on a baking sheet lined with tinfoil. Bake at 300F until the coconut turns golden brown, about 3 minutes depending on your oven.
Returning to the soup, discard the clove (if you can find it). Using a food processor or blender (immersion is preferred), puree the soup. Strain it (if necessary) by pouring it through a sieve, pushing the pulp against the sieve with the back of a wide wooden spoon.
Stir in the coconut. Cover the soup and chill it thoroughly, at least 4 hours. Stir in the buttermilk or yogurt before serving, if desired. Serve cold. This soup makes a fantastic starter course for a meal on the grill. This recipe makes enough for 4 and can be easily doubled (or more). Super yum.
at intonation yesterday somewhere between the sun and the dust and the decemberists and the way the crowd was perfectly still for andrew bird, i found myself looking for pieces of him – and i realized that every time my heart breaks open, it heals, scarred, with room for more love than i ever imagined.
one: my dad was in a car accident tonight. he was driving home from work and a guy pulled out in front of him. the car is totalled, but he’s ok except for some burns from the airbag. my mom took him to the er where, in hopes of preventing a giant grey scar, they had to scrape the skin off a second degree burn on his arm. the doctor said it would be painful, but pop said he would just have to bite the bullet, which was funny because mom happened to have one in her pocket. the car is totalled, and they had to clean it out in the middle of spring creek road in the middle of the night, transferring the guns and workout equipment and approximately 500 rounds from the trunk of the civic to mom’s car. somehow i find that image oddly surreal – my middle aged parents transferring hundreds of rounds of ammunition in the middle of the night with my dad bearing a giant burn on his arm. he’s ok – they’re ok – just shaken up and upset about the car.
two: i got a really wonderful email from my boss tonight, thanking me for all the hard work i’ve done during boot camp the last two weeks. the consensus in the office is that they haven’t had a GA like me in quite a long time. i can’t tell you how good that makes me feel. i am, like my dad, a workaholic and perfectionist, and i, like my best friend, feel guilty when i’m wasting my employer’s time and money – all of these being things i worry about in terms of my current job.
I don’t know how long
I can do this, he said.
I think the universe
has different plans
& we sat there in silence
& I thought to myself
that this is the thing
we all come to
& this is the thing
we all fight
& if we are lucky
enough to lose,
& I sat there silent
because that is not
that can be said.
–brian andreas, traveling light