snippets

For those of you who are married, this wins the Obvious Statement of the Year award, and for those of you who are unmarried, take heed: planning a wedding is a LOT of work. Like, feels-like-a-second-job amounts of work. And for someone like me who basically does have a second job (or two or three, depending on how you count freelance work, being a landlady and running a micro-food-business), I barely have time to breathe let alone blog. For those who opt for a “regular” wedding at a place where it’s X amount per head all-inclusive, there’s still plenty to keep you busy (my sister went this route last year and still, a few months out, found herself wishing she had planned a small destination wedding instead). But when you capriciously decide that you want to have your reception at an old Model T museum, with no kitchen or staff, that doesn’t regularly host large events, you’re dealing with a whole new level of coordination.  My chest gets tight just thinking about it.

Somehow in the midst of all this, I’m managing to squeeze in little snippets of normal life here and there- a Sunday supper of grilled salmon with scape pesto; a weekend visit with my mom and sister; a restaurant meal with my old high school friend Kathy and her husband Garrett (longtime readers may remember my posts about my stay with her in Portland, and making her family’s Chinese dumplings).

When Kathy announced a couple months ago that they’d be in Ann Arbor for a couple days and wanted to meet for dinner, I didn’t have to think too hard about where to go. Grange is a restaurant which friends have raved about for its commitment to only serving local, seasonal food and its excellent cocktail menu. We were particularly wowed by the house-made charcuterie platter (trend trifecta- there were even pickled scapes! but who cares because it was REALLY GOOD), which included whipped lardo among its decadent treats. For dinner, I had pork loin on a bed of greens with pickled strawberries. The dish had minor flaws, but the pork itself was juicy and had a nice fatty layer indicating its non-industrial “other white meat” origins. After dinner we went next door and had a couple un-fancy drinks with Fred, another old friend from college. It was an evening that made me happy and wistful at the same time- I’ve met so many great people at different times in my life but despite the brave new world of online social networking, it’s nearly impossible to keep up with them all in any meaningful way. I’m just thankful for times when I do see old friends and we’re able to pick up without awkwardness,  as if no time had passed.

Speaking of things to be grateful for, my family has been so supportive and helpful during this busy time! My mom and sister were in town visiting a couple weeks ago and I was glad I was able to find time to cook them a meal. I deep-fried some stuffed squash blossoms from the farmers’ market, grilled a grass-fed flank steak, roasted some beets and dressed them with a scape & pistachio pesto, and heated up some pasta with fresh tomato sauce I’d made a few days prior. We had a nice leisurely summer supper, nibbling on cheese and salami and white bean dip, then moving outside for a glass of L. Mawby (a sparkling wine from the Leelanau) and the squash blossoms (I took Melissa Clark’s excellent advice about moving the deep fryer outdoors). As dusk settled in, we  migrated back to the dinner table afterward for the rest of our feast.  The roasted beets were so sweet they tasted like strawberry candy, and despite her aversion to the garish magenta roots, my mom consented to trying a bite. Their green tops were chopped and sautéed with some kale for a slightly bitter counterpoint to the beets’ intense sugar. We lingered over these and a few bottles of wine, and after dinner (partially thanks to said wine), Amanda coerced me into getting out an old photo album and reminiscing about a trip we took to New York almost exactly a decade ago, just two weeks before 9/11.

Even on weeknights, every once in a blue moon we have an evening where we’re both home at dinnertime (no small feat with two freelancers in the house) and we take time to make a “nice dinner”. Now, don’t get me wrong- by “nice” I don’t mean complicated- we’re still far off from having that kind of time. I just mean a meal that we wouldn’t hesitate to serve to company, once we can actually have people over again. For example- a beautiful piece of wild salmon, smeared with the aforementioned scape pesto and grilled. If memory serves (yes, it was that long ago! sigh…), we had kale and grilled cabbage on the side, two of our current favorite vegetable sides. The cabbage was simply shredded, tossed with salt, olive oil and smoked paprika, and the kale was bolstered with a paste of anchovies and preserved lemons, with some red pepper flakes for good measure. Incidentally, my dangerously crowded pantry may look like overkill to some, but it’s a saving grace when it comes to cooking anything worth mentioning on a tight time budget.

Tonight I will be working, testing and developing waffle and popover recipes for a client in my 90+-degree kitchen and wishing I was grilling or eating a nice cool salad or chilled soup. But such is life right now. We’ll be back to our regularly scheduled programming after September 17th, and meanwhile, eat lots of wonderful summer meals for me!

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4 responses to “snippets

  1. Nice post Noelle! I feel wistful about old friends and old times too… but always ready to eat! Looks amazing…

  2. I hear about the wedding thing! Even if you are planning a destination wedding it might get you caught up in superfluous details. Especially if you are not one who have always dreamed of her wedding and knows exactly what she wants being done at it.
    On the other hand, I don’t think anyone keeps up with their friends like they want to unless they live close by. All my friends are in different countries now and I do keep in touch with them and see them when they visit. Will much harder to do when I move myself. I guess this is life!

  3. That charcuterie looks awesome! Got to get over there and try it.

  4. Have a great wedding….it will be here before you know it.

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