a life incredible, vivid, excellent.
In much of the Northern Hemisphere the days are growing shorter, colder; the darkness catches us off guard with its earliness. The trees have passed their peak of autumn splendor and now are giving up their withered leaves one by one; the flowers are fading fast; the browning grass is going to sleep until the spring. All nature is making the long descent into winter, to the longest night of the year, but we humans rage against this dying of the light.
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As soon as our city’s stay-at-home protocols went into effect in March, I developed a manic craving for lemon-elderflower-flavored things.
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Starting at low to medium heat and increasing as the liquid gets hot, bring the water, milk and salt to a boil in a large saucepan (heating on high from the start can scorch the milk solids). Add the polenta, reduce the heat, and cook slowly, stirring occasionally, for about 30 minutes, or until the mixture is thick and creamy. Remove from heat, add butter as you see fit, then cover and let stand for up to 5 minutes. The butter should be melted at this point; stir into the polenta, then transfer to a serving bowl.
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A note about turnips and parsnips: These root vegetables often get a bad rap, but they both become lovely and sweet when roasted; turnips will have a slightly sharp or spicy flavor as well, reminiscent of horseradish.
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ely. Bone-in roasts such as the Boston butt shoulder are generally more flavorful and less expensive, but then there’s the bone to deal with and subtract from the weight of the cut. There’s no bone in a pork loin, which can save time and give you more meat for your money.
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If you can’t find blood oranges at the store or if you prefer a slightly sweeter taste (blood oranges are intense), you can use regular navels or cara cara navels, which have a lovely pink hue.
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Menu
Roast pork with citrus sauce
Roasted parsnips and turnips with clementines and rosemary
Polenta
Blood orange cake with whipped cream
Sparkling apple cider
How do you bring in the seasons? How do you honor the change in the weather, in the mood, in the rhythm of life?
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A good cake is a joyous thing.
Read Moremy work recently had a cookie contest. because i have an offbeat sense of humor and/or a love for obscure puns and references, i thought it would be a great idea to make “simon + garfunkel shortbread sables.” you know, with parsley, sage, rosemary and thyme. so i did. they didn’t win any prizes, but…
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