So here’s the
thing about being a mother that's taken a bit of time to get used to: I’m
very, very rarely alone. I’ve got two awesome boys who depend on me for
pretty much everything, and as much as I
love them, I was hitting a wall. I needed a break. Not a night off, but a
true break—for a few days, at the very least. Thankfully, I had a little cache of frequent flier miles squirreled away, so I booked a round-trip ticket to Los
Angeles. I was excited to go back to a city I haven't been to in years, and even more excited to see one of my closest friends who lives in L.A. with her wonderful girlfriend (and gifted cook). But before we get to Los Angeles, here's a little something that happened just before the trip…
* * *
The morning of
my departure was anything but smooth. My husband and mother-in-law (visiting from NY) had taken Otis to school, and I
was left with Theodore and my father-in-law in the house. My father-in-law, Dave, was
quietly reading his book in the living room and Theodore was actively engaged
in story telling with his new action figures. I saw this as a good
opportunity to wash a load of laundry and tie up some loose ends for a work project. I would be taking the entire weekend off-- there'd be no work emails and I wasn’t bringing my computer, so I thought I should wrap things up before I left for the airport. This vacation was going to
be all down-time…completely.
Everything was
going according to plan, well, right up until a pigeon decided to fly down our chimney (no, they aren’t capped) and fly
around the dining room for over 45 minutes- crashing into windows and excreting everywhere. PigeonGate was a total mess. I’ll spare you the rest of the details, but
let’s just say I couldn’t wait to get to the airport...
The flight was a breeze and I landed in L.A. a few hours after departing Denver. I was feeling a bit hungry and an incredible meal was waiting for me at Min's house. There was freshly baked challah, sweet potato gratin, charmoula tempeh, cucumber salad, and Meyer lemon
pie. We made one more dish, a Swiss chard and tahini recipe from Jerusalem: A Cookbook (below), and dinner was on. We
drank, we laughed, we ate, and after cleaning up we walked the dogs for well over an hour. Then I slept like a baby…
The rest of the weekend looked like this...
- I read the morning paper (leisurely) and noshed on homemade granola (another Ottolenghi recipe) with yogurt.
- We walked around historic Downtown L.A. and wandered through the
Grand Central Market, where I got pupusas for $2.99 and a killer cappucinio from GB.
We stocked up on DTLA cheese—and even purchased one with green chiles from Colorado's Haystack Mountain Goat Dairy!
- We stopped by The Last Bookstore (where I picked up a Martha Rose Shulman cookbook for $6.99), walked around the Old Banking
District and then inadvertently wound up on the set of Glee. (How Los Angeles is that?!)
- We dined at Elf, an wonderful Echo Park spot that serves vegetarian food with Middle-eastern and North African flare. The dishes were flavorful and spicy-- it was my kind of food. Then we checked out Mohawk Bend, a former theater-turned-bar with an awesome patio, just for a moment.
- We made our way to the Pacific Ocean, and then strolled around Venice and Santa Monica. Having worked up an appetite, we stopped by Malo for a delicious Mexican dinner...
- And we walked around Silver Lake...a lot.
Being back in Los Angeles was awesome, but the best part was spending time with someone I truly love and respect. As the years tick by, I’ve come to understand that not all my friendships will survive distance or time. There has to be effort on both ends of a relationship. There are lots ways to keep touch, but at the end of the day there is simply no substitute for seeing someone face-to-face. And I'm so glad I got a chance to reconnect.
I'm incredibly grateful that my husband is the kind of partner who supports my independence and acknowledges that we are two people who can't be (and shouldn't be) tethered to each other all the time. There is a value in having your own experiences, in addition to, and separate from, those you share with your family. I also think that my absence made my work in the home, and the things I do with our boys on a daily basis, even more valued and appreciated...or at least I'd like to think so!
Palm trees, friends, walks, art, the beach. Yeah, I could’ve stayed on for a few more days, but two little monkeys in Colorado needed me back home...
* * *
Thank you Min and Hil. You are gracious and wonderful in all sorts of ways.
Xo,
Bats
Swiss Chard with Tahini, Yogurt &
Buttered Pine Nuts Adapted from Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi
Ingredients
2 3/4 pounds Swiss chard (I used two
bags of Trader Joe's Kaleidoscope Chard and it was the right amount. I also
used 2 large bunches of chard from Whole Foods and that worked too.)
2 tbsp butter
2 tbsp olive oil, plus extra to
finish
5 tbsp pine nuts
2 cloves garlic, minced
1/4 cup white wine (I've made it with and without…)
Sweet paprika, to garnish (optional)
Salt and freshly ground black pepper
Tahini & Yogurt Sauce
3 1/2 tbsp tahini paste
4 1/2 tbsp Greek yogurt
2 tbsp lemon juice
1 clove of garlic, minced
2 tbsp water
Prepartaion
Start with the sauce: Place all the
ingredients in a medium bowl, add a pinch of salt, and stir well with a small
whisk until you get a smooth, semi-stiff paste.
Separate the white chard stalks
from the green leaves (using a sharp knife) and
cut both into slices 3/4 inch wide. Bring a
large pot of salted water to a boil and add chard stalks. Simmer for 2 minutes,
add leaves, and cook for another minute. Drain quickly and rinse well with cold
water. Squeeze the excess water from the chard with
your hands and allow the chard to dry completely.
Put half the butter and the 2
tablespoons of olive oil in a large frying pan
and place over medium heat. Once hot, add the pine nuts and toss until golden
(about 2 minutes). Remove the pine nuts from the pan (with a slotted spoon) and then throw in the
garlic. If you're using wine, carefully pour in the wine. Leave for a
minute or less, until it reduces to about one-third. Add the chard and the rest
of the butter and cook for 2 to 3 minutes, stirring occasionally, until the chard is completely warm.
Season with 1/2 teaspoon salt and some black pepper, to taste.
Divide the chard into serving bowls and spoon
some tahini sauce on top, and scatter the pine nuts. Finally, drizzle with
olive oil and sprinkle with paprika, if you like.
ALTERNATIVELY: You can make the
buttered pine nuts in a separate pan by gently toasting them in a little bit of
butter or oil. Then heat 2 tablespoons of oil or butter on a medium flame and
add the Swiss chard. Trader Joe's carries bags of Kaleidoscope Chard that is
pre- chopped-- we used 2 bags- and added all of it (stems and leaves) into the
pan, omitting boiling step. We sautéed the greens, stirring occasionally, and covered the pan till
the leaves and stems were soft. Then we added the minced garlic and stirred
for about a minute more. We decided to drink the wine instead of adding it to
the dish (the first time I made this recipe). Then we added salt and pepper to taste. We removed the chard and placed it in a large serving bowl. Then we drizzled it with tahini sauce, pine nuts, olive oil and paprika. Enjoy!
