The Augusta Canal at sunset, courtesy of Nassab Abouchakra Ahmadie. The skies of fall and winter. They seem so much more dramatic than in the spring and summer.
It is officially the holiday season and it is flying by, it seems. This is a wonderful time but also a tough time of year for many, many people. Memories of those not here, those that have just been lost, or who are about to be lost. The holidays bring out so many different emotions. It is in these times that we should be extra kind to people. Paying it forward doesn't come at a better time of year.
We are all so stressed, trying to make the holidays perfect and happy, that we forget to be happy. Perfect is the enemy of good. When we are stressed, we become irritable. We end up not being as nice as we should. This year, be extra kind. Do something nice for a friend, or even for a stranger. It doesn't have to be a large gesture. Sometimes the smallest gestures have the greatest impact.
In my last post, I mentioned going to Tire City Potters on Black Friday. These are just some of the ornaments we made. Three generations, working on clay. It was awesome. Mine is the top left ornament.
Enjoy your friends and family this year. Reach out. Say hello. Let your friends know how special they are to you. Create special moments in their simplicity.
Put on Stubborn Love by The Lumineers and get cooking!
Two recipes this post! Both incredibly easy, very pretty, and most importantly, delicious.
Winter Slaw - Ina Garten, Make it Ahead
1/2 lb large kale leaves, center rib removed (6-8 leaves)
6 oz Brussels sprouts, trimmed, halved, and cored (Save time, buy a bag of already shaved at Trader Joes or Target - yes, Target sells them here!)
1/2 small head radicchio, cored (that's radicchio I say, use the whole thing)
1/4 cup freshly squeezed lemon juice (2 lemons) (OK - 2 lemons yields more than 1/4 cup for me, but I like extra dressing)
1/2 cup good olive oil
kosher salt and freshly ground black pepper
1 (6-oz) chunk good Parmesan cheese (or save time and buy already shaved cheese)
1 cup dried cranberries (or even a little more)
With a very sharp chef's knife (as opposed to ???), cut the kale, Brussels sprouts, and radicchio crosswise in thin shreds, as you would cut cabbage for coleslaw, and place them in a large bowl.
In a small bowl or liquid measuring cup, whisk together lemon juice, olive oil, 1 tsp salt, and 1/2 tsp pepper. Pour enough dressing on the salt to just moisten it, reserving the rest.
Shave the Parmesan in big shards with a vegetable peeler. Add the cheese and dried cranberries to the salad and toss it carefully to avoid breaking up the cheese. Check for seasonings, add more vinaigrette, if necessary, and serve cold, or at room temperature.
Additional Notes: I make this way ahead and serve at room temperature. I keep the cheese cold until serving though.
Peas & Pancetta, Ina Garten, Make it Ahead
1T good olive oil
2 1/2 oz pancetta, 1/4 inch diced (I buy already diced)
1 large shallot, halved and sliced
1 (10-oz) box (or bag) frozen peas
Kosher salt and freshly ground black pepper
1T julienned fresh mint leaves (I use more)
Heat the olive oil in a medium (10-inch) sauté pan, add the pancetta and shallot, and cook over medium heat for 5-7 minutes, stirring occasionally, until the pancetta is browned and the shallot is tender. Add the frozen peas, 1 tsp salt and 1/4 tsp pepper and cook over medium-low heat for 4-5 minutes, until the peas are hot. Stir in the mint, taste for seasonings, and serve hot.
Additional Notes: You can omit the salt since the pancetta and peas already have salt.
These two side dishes go well with so many main courses. I have served them with the NY Strip from my last post but could go with chicken, pork tenderloin, and fish too.
Enjoy and have a very happy day, everyone!!
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