sunday things

Lazy morning, Jake The Cat curled up in bed beside me, washing his face and both of us listening through sunny open window to birdsong and neighbours chatting.

Peter delivering a pot of tea.

A new book to read, begins like this:

“Saturday night, midwinter. The farmhouse has been dark for hours and the crew has all gone home. We light a fire and open two bottles of our friend Brian’s homemade beer, and as I wash up the milking things Mark begins to cook for me, a farmer’s expression of intimacy…. Humming, he rummages through the fridge and comes out with a pint of rich, gelatinous chicken stock and a pomegranate, the latter a gift from my friend Amelia, who brought it up from New York City.

“…. The steak he has broiled medium rare and sliced thin across the grain and drizzled with a red wine reduction. There is a mix of leek, carrot, and kale, sautéed in butter and seasoned with juniper berries, and next to this, vibrating with colour, a tiny pile of this year’s ruby sauerkraut, made from purple cabbages. We are out of bread, but he found a little ball of pastry dough in the fridge, left over from making a pie, and he rolled it out and cut it in triangles and cooked it in a hot skillet, and voila, biscuits. But the unlikely star of the plate is the radish….The variety is called Masato Rose. Creamy white with shades of green on the outside, and bright pink on the inside, they are about the size of an apple, and, when you cut them, they look like miniature watermelons. These are a favourite appetizer served raw with a little sprinkling of salt. They look so fruitlike the biting taste is always a surprise, a disagreement between the eye and the palate. Tonight, Mark braised them in stock, which hardly dimmed their brilliant colour but mellowed out their flavour. He added a dash of maple syrup and balsamic vinegar, and at the end tossed in a handful of the tangy pomegranate seeds, the heat bursting some and leaving others whole to amuse the tongue. This is why I love my husband: given these opposites to work with, th earthiest of roots and the most exotic of fruits, he sees harmony, not discord.”

—from The Dirty Life: On Farming, Food, and Love, by Kristin Kimball (Simon & Schuster, 2010)

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