Happy Earth Day

I had every intention of heading home immediately after the gym this morning to wash my grease-mess hair. Once home, however, the sun was shining just so, the breeze was blowing in just the right way and, I remembered, it's Earth Day.

To my garden I went, tout de suite!

My tulips have put on less and less of a show over the past few years, and I've been meaning to dig up the bulbs, give the ones the squirrels haven't gnawed at a serious Bulb Tone bath, and replant. I assumed I'd be twenty minutes, thirty max. Because my hair. It's truly disgusting.

Once in, well, you know what happened. I gently tilled up every leaves-only tulip I saw, all the while throwing away every grub I encountered and making small, appreciative talk with each worm. I'm certain that if anyone was listening, they thought me slightly off. I was just thanking those worms left and right. Whatever.

It occurred to me, once I had the bulbs soaking in their restorative pool, that now would be the time to add new perennials, something else I've been meaning to do.

To the nursery I went, immédiatement.

Oh, the nursery. It's my happy place until I run into the happy, corpulent jester-wannabe whose jokes I just can't learn to love. Bygones. I did not encounter said person and left with a tray of beautiful plants and a few veggies. 

Two hours later, things look better than ever. More worm-talk, more grubs in the trash, the soil so nicely aerated and happy, the tended tulips back home. 

I have decided not to spend today listening to any climate change-denying foolishness but rather to enjoy my little patch, toss my compost pile, clean and recycle old plastic bags and be grateful for all those working for the health our Earth. If you'd like to learn a bit more about Earth Day's history, activism on its behalf, why we need environmental regulation and so forth, read my Earth Day 2014 post.

On the way in, I picked some fresh mint from a pot on my deck. I've been eyeing some spring pea tortellini that I'd stashed in the freezer a couple weeks ago and thought a mint-lemon-butter sauce would make them sing.

spring pea tortellini with mint-lemon butter

Indeed. Delicious and so very pretty. 

Dinner last night was darn good too: halibut with mango salsa, roasted asparagus and homemade yeast rolls. 

yeast roll dough

buttered moons ready to bake

voila

Kumquats, ricotta, pie and self-care

We have finally graduated from winter. It's so thrilling that I'm very nearly beside myself. Yesterday, the boys and I planted tulips and snapdragons, some herbs and a beautiful pink geranium Ol picked out. Our gardens are writhing with earthworms both robust and newly born, and we found just one grub which was immediately relocated to the garbage. It's taken years to get our yard in good health, but in the absence of chemicals, things thrive, and the proof is out there in every shovel of earth.

People, I want you to go get some kumquats. Gently cut them into thirds and take out the seeds. Candy them in a simmering mixture of sugar and water. 

While you're at the store getting kumquats, pick up some buttermilk, heavy cream and 2% or whole milk if you don't have those items on hand. Buy some cheesecloth too. I want you to make fresh ricotta.

Once you've done that, find a pretty bowl and spoon some ricotta in. Top that with some of your candied kumquats and syrup. Close your eyes, and take your first bite. Chew, taste, swallow, breathe. Shiver with pleasure.

ricotta and candied kumquats

Do this because you love yourself and you're worth this beautiful, decadent treat. Because it will stick to your ribs and fuel you with real and simple food. Because it's a joy to feed yourself thoughtfully and lovingly, to nourish yourself by spending time to make good food and also to eat it.

If you do this and then, like me, feel you must keep going with this whole creation-nourishment thing, make a pie.

Spend time rolling the crust and carefully cutting lattice strips with a pastry wheel. Think back to your childhood when you cut Play Doh with plastic tools, creating something new and of yourself just like you are now. 

sour cherry pie

Feel the butter grease your hands, and watch the flour coat the buttery spots, rendering you a breaded cutlet.  Enjoy it.

If you have some of last summer's bounty in your freezer, use it. It's time. If not, perhaps  you have some fruit lingering in the bowl on your counter, or maybe you picked something wonderful up while you were at the store getting kumquats and ricotta supplies. 

If you have extra pie crust scraps, roll them out and dust them with cinnamon and sugar. When you slide your pie in the oven, put the sweet extras in too; just remember to pull them out before they burn. You'll love this little snack while you're waiting for that pie.

When you remove the pie from the oven, place it carefully on the stovetop or a wire rack to cool. Don't leave it just yet; lean over it, until your nose is almost touching the bubbling filling, and inhale deeply. Hints of vanilla, caramelized fruit, butter and all the supporting elements will tickle your olfactory nerve. You'll feel shot through as if with a rush of endorphins. Bliss.

Let the pie to come to room temperature at least. It's hard to wait but worse to burn your tongue. Plus, you might want to share a slice with a good friend, a neighbor, one of your child's teachers, your spouse. Or maybe not, but either way, you don't want to scald your mouth.

Anticipate the pleasure you'll feel when your fork grabs the first bite of pie, when your hand draws that bite towards your mouth. Remember how wise it is to tend to yourself, treating yourself as you do so many others around you.

Three hours of spring & a hell of a meal

Y'all! I wore shorts OUTSIDE for three hours today. It was bliss, despite the glare from my fish-belly-white legs. I raked, trimmed, did some mulching and uncovered a toad. Maybe he was finishing up his under-leaf winter sleep. 

Jack thought he was awesome. Oliver asked to hold him and though he at first responded, "Ugh, he's mushy on my hand!" came around and cottoned to the little guy too. Jack stroked him gently and he croaked several times before we carefully placed him back under a quilt of wet, decomposing leaves. 

Nearly struck dumb by the beauty of sunlight glowing through a crocus's lavender petals, I told the boys to grab drawing pads and colored pencils and try their hands at memorializing the scene. I put towels down so the damp ground wouldn't soak their bums, and draw they did. I  took art for years as a child and am so happy that my boys love it too.

My cute bugs

Jack's and Oliver's crocus drawings

A dear sitter came, and I cleaned the room of my own (AROMO). It felt so good to work out there for a while, writing uninterrupted in the quiet hum of nature.

And then on to dinner.

This warm salad, my caramelized fennel, leeks and orange, never disappoints. It's such a simple combination of flavors and textures and pairs beautifully with a variety of entrees. 

caramelized fennel, leeks and orange

Tonight, more halibut plus shrimp. T made a quick marinade of red pepper flakes, orange, coriander, olive oil, lemon and salt, and we tossed everything together, pan-roasted it and topped with cilantro. Satisfying.