Here and There

Wednesday, February 16, 2011

Boston

The only picture I took on my trip to Boston a couple weeks ago.  I had 10 pictures of this sunset, sidewalk and sweet friend.  This one was the keeper.   A long walk in the snow from the T.  Invigorating, made it home just as the sun slipped away. 

Saturday, February 12, 2011

Orange Morning, Gray Morning

The light in the kitchen in the morning is helpful.  When we wake up so early that it's dark I squint.  But when we wake up a little later and the kitchen is full of sun I don't.  That's easy to appreciate.

The magnolias and the cherry trees are blooming everywhere.  The oranges are sweeter than I ever remember.  I was listening to Townes Van Zandt and Weezer and Ladysmith Black Mambazo and feeling overwhelmed with gratitude for the music, for the oranges, for the sun.  Then, driving alone and remembering how sprinklers come on in the early morning and how soft gray it can be, the sound and the sprinklers adding to the dew.  Let nothing be lost on me!  I beg.  Even the dawn, even the cold.

Thursday, February 10, 2011

Chard



Chard is one of my favorite vegetables.  I crave it sometimes.  I wish I craved it more often than I crave ice cream or nachos, but when I do crave it this is how I like to fix it.  Rainbow chard is the prettiest, but any will do.

Sauteed Chard
2 bunches chard, cleaned, stems removed and diced, leaves roughly chopped
1 onion, chopped finely
2 cloves garlic, minced
3 or 4 slices of bacon chopped up (I usually use turkey bacon)
1/2 cup apple juice (water or broth is fine too)

Add a little vegetable oil to a large stock pot.  (Have you heard about how you're not supposed to use olive oil for cooking anymore?!)  Saute bacon, chopped chard stems, onion and garlic until stems and onion are softened.  Add the chard leaves, filling up the pot and stirring them all around to get coated in the sauteed mixture.  Deglaze the pan with the apple juice and sprinkle the whole thing with a lot of salt and pepper.  Keep stirring every once in a while until the chard is wilted and the juice is gone.  Check to see if you need salt and pepper. Done.  Sometimes I drizzle it with a little olive oil at this point.

I like to eat this kind of sauteed chard with a baked sweet potato and a chicken apple sausage.  Or with rice and grilled or baked chicken.  Or tossed with pasta and some parmesan.