Beachy life

I'm alone on a second story balcony, feet propped up on the railing. Though the sun has started to set, it is still vivid out; the blue sky is streaked with salmon, peach and yellowish white brushstrokes. Awnings and tree tops blow gently in the slight breeze. Birds are all around. Some gulls and their avian kin fly by, low across the horizon, while others sing in the background. A crow just glided to a soft stop atop a chimney.

I just cooked dinner for everyone -first for the kids and then the adults- and feel wholly sated now. It was a simple meal but a thoughtful one, prepared with in-season produce and a hot grill. 

tricolor quinoa with grilled veggies and peaches

These sorts of dishes make me feel so happy and good. They aren't fancy or frilly (though those can be fun to prepare and eat too), not difficult or overly time-consuming. They aren't even mine, really. I riffed on recipes I'd eaten before and remembered clearly, or read about and wanted to make. 

grilled peaches with mozzarella, toasted baguette, mint, olive oil and salt

They're healthy and beautiful and full of flavor, and I just can't imagine it gets much better.

The sun is sinking lower, ever so slowly which is delightful. You know those evenings where it drops like a guillotine? All fast and furious, and if you blink, you miss it. Not tonight, not here.

The crow has relocated to the other end of the roof. His tail is still moving up and down, up and down. Is it leverage? Is it a signal? He's not in a rush, and I like that about him.

All the good food in and out, an expression and a story

It is exceedingly chilly here. Stop it winter. You are pushing my buttons and making me tired. My grandmother -Nanny the great for those who don't yet know of her- had two older sisters, one of whom, Aunt Da, used to say of folks who irritated her, "(S)He makes me tired."

This was always my favorite of her expressions because it says so much in so few words. I mean, wouldn't you get me exactly if I said, "Suzanne Somers makes me tired." You would know clearly that I'm not thigh-mastering or wearing a shiny leotard that somehow doesn't go up my bum even though it is SO high-cut. No, you would understand that I am totally over Suzanne Somers and her charlatan claims about pretty much everything.

She makes me tired. So does Kim Kardashian, Kim Kardashian's ass, Ted Cruz and this infernal winter.

What to do in this case? Eat well and ignore Kim, Ted and Cold as best as possible.

Last night, before I awoke at 3am upon hearing Jack enter Oliver's room and wake him up to ask if he wanted to play Legos (to his credit, Oliver said, "NO Jack, go away. I am sleeping!" And then I took J downstairs for a lemonade date and ultimately we fell asleep together in his bed listening to a child's meditation CD which put me out like a light.), I cooked such a good meal.

Despite the utterly sub-par picture, this Aleppo pepper and yogurt chicken with lemons is to.die.for. These are kebabs at their very best.

To go alongside, I made a quinoa salad with apricots, lime, pistachios and mirin. 

Tonight, tired after my early morning escapade with sweet J, Mom and I went on a date to Macon Bistro over in Chevy Chase DC. You might remember my first trip there, last August with Tom. This place is such a great addition to the DC restaurant scene. I just love it. 

And it didn't disappoint this evening. Again, we perched at the bar and of course I started with the biscuits, honey butter and pepper jelly. Mom got the chicken liver mousse which is completely not my bag but does prompt another good story which I simply must, as an aside, share with you now. 

Mom has always loved liver. I, on the other hand, have always found organ meats positively repulsive. Liver is so thin and not a good color. Anyway, when I was about eight, Mom made liver and onions for dinner. She instructed Dad NOT to tell my sister and me what we were to eat.

As the story goes, I looked skeptically at the slab of liver and asked, "What kind of meat is this?" Mom said "Steak!!" with unnatural enthusiasm, and I cut a small bite. After chewing it maybe three times, I said, "Well let me tell you, there is something wrong with this steak!" At that point, Dad said, "IT'S LIVER, IT'S LIVER!" because he doesn't like it either. So we were all saved except for Mom who got to eat as much nasty liver as she wanted.

Tonight's chicken liver mousse was dressed with a liberal garnish of relish (a horrid concoction) and did ruin the mousse for Mom. Otherwise, dinner was great.

Look at my johnny cakes with deviled crab and fried capers!

Check out this spicy kale with fried grits and onions!

Mom's halibut with orange, chiles and greens was marvelous!

And now I am zonko tired and going to bed. Buona notte!

Quinoa marvelousness

Quinoa is one of my all-time favorite grains. That fact that it's hailed as a superfood makes it all the better, but I'd love it still even if it didn't enjoy such a vaunted health status. This morning, a number of my girlfriends came over for a wonderfully fun morning of breakfast, tea and laughter. After a couple hours, I realized I needed to get hopping on tonight's dinner for the Grands and so set a pot of water to boil for my favorite summer quinoa salad. A good thing I did because shortly thereafter, I lost all power in my home; at that point I gave another great thanks for my gas stove. But back to the salad. The Grands have each got a hell of a palate, so I generally make for them what I'm also going to be making for us. I do think they'll love this fruity-grainy-zippy concoction as much as I do. Right now, I'm devouring my own portion for lunch.

Just after the quinoa is done cooking, I drain and then tip it into a glass bowl. Immediately, I toss in dried apricots, raisins and roasted pistachios, mint, scallions, and parsley and cilantro if I've got them. The vinaigrette is comprised of lime juice and zest, olive oil, some of the cooking liquid from the quinoa, a host of spices (cumin, coriander, paprika), jalapeño (or, in a pinch, cayenne), mirin (in a pinch, seasoned rice vinegar + agave syrup) and a few other tidbits of taste. I love this dish because it's portable, can be made ahead, is easily doubled, can be served room temp or cold, is forgiving, is simple and just rocks my taste buds. This is an awesome salad to accompany BBQs and picnics, and it is perfect for the quickly-approaching 4th of July!