A Stack of Dishes

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Hot Days | Cold Soba Noodles

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It’s not surprising to have hot days in August, but man oh man!, has it been brutal lately here in NYC. On top of this, lately my days are filled stomping up and down the concrete canyons of the city. This means that if not prepared I’m catching meals on the go. Often this translates into wasted time searching expensive tasteless food, which I often regret. These cold soba noodles are quick to make, easy to transport, and fantastically soul satisfying. 

soba noodles-165

 

Preparing fresh soba noodles- A Stack of Dishes

I purchase my noodles fresh, which oddly I find are less costly than the dried versions. Even better is the fact that they cook up in just a few minutes. So pot on, water to boil, toss in for 3, and boom! Good to go. How how cool is that?

At first I thought I would make a peanuty version of cold noodles. You know the kind, with the cucumber chunks added [Read more…] about Hot Days | Cold Soba Noodles

Warm Roasted Tomato Fresh Mozzarella Salad

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Oiling tomatoes for roasting- A Stack of Dishes

August is my happy time of the year. The rhythm and flow of the summer is now engrained. Shoulders are goldened by the sun, stepping into shorts and slipping on tee shirts is the uniform of ease and mobility. The cicadas have begun their evening song, peppered with the glow of fireflies floating in soft velvety air. We have reached the sultry, the slow, the comfortable and casual- and the absolute best part? We have reached the time of abundant tomatoes.

warm roasted tomato fresh mozzarella salad- A Stack of Dishes

The farmers market is an intoxicating playground. So much color and jewels to choose from. Baskets overflow with gorgeous beauties- and the smell! I just love the smell of an earthy pungent tomato. One thing I have learned is that tomatoes are different in different parts of the country. I took for granted what I’ve always known since childhood. I hadn’t realized how much it touched my soul to hold a heavy Jersey tomato in my hand, its smoothness filling my palm, and that incredible smell of tangy earth. Now I revel whenever I can- which often leads to over purchasing.

I make a mean corn tomato salad which often utilizes the bulk of my tomato buying, but last weekend I got carried away. I was a kid in a candy store. I wanted all the colors. I collected them and held them to my belly as I shopped the stand- and it made me happy. Only, after the weekend there were too many leftover. 

warm roasted tomato fresh mozzarella salad- A Stack of Dishes

This salad is a dynamic of texture and temperatures. The tomatoes are tossed with oil, thyme, a healthy splash of salt and grinds of fresh pepper then roasted in the oven (or as I have taken to do lately- on the grill with the lid closed). Fresh mozzarella is pulled and torn into chunks onto a platter for the ready. Once the tomatoes looked puffed, thin skinned and ready to burst, and maybe a few have begun to give up their juices, it’s time to pull them from the flames. Give them a minute to sigh and relax and weep that gorgeous juice into the pan. While still quite warm, spoon them over the cheese.

The heat will gently melt the edges of the cheese, yielding its creaminess, while maintaining a center of cool. Grab hunks of your favorite crusty bread and have at it. Serve with friends, and a rose, and if possible with the concert of cicadas and the dancey glow of fireflies.

warm roasted tomato fresh mozzarella salad- A Stack of Dishes

 

Giving Thanks

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peelings

With great joy I write to you from my new desk in my new home. This will be the first holiday meal in my new home which for me is the best housewarming gift I could imagine.  To fill my home by pulling out pots and pans and create beautiful food for those I love- this is a gift. All around my table will be those that I love most in the world. My table, my loves, my home. So wonderful.

This past year has been one of great challenges. To be honest, I am getting weary of them. My father passed away this week seven years ago. Ever since that time my life has been on an often difficult twisting ride. Don’t get me wrong, it has not been all bad, if fact, some remarkably wonderful and “best” times have occurred. I am grateful for those times.

I believe in 7 year cycles. I believe that there are seasons of things. Though there have been many times I preferred easier moments, I have been taught many lessons, and I am stronger and more peaceful for having been through the experiences. Life is never easy, nor do I expect it to me, but I believe my spinning now will be in a positive and productive direction. It’s a heart expanding and wonderful feeling.

napkins

Of course this year we have had immediate reasons to take time to reflect and hold dear ones closer. As a person who witness NYC’s attack first hand, my heart goes out to my sisters and brothers in Paris, and everyone around the world, for I believe we’ve all been touched by this.

I’ve been asked more than once recently if I am concerned to be living in the city again, a place where threats seem to be more likely. Each day I/we step out into uncertainty. We are a compact people with many personalities and bump and jostle together as we each make our way. But am I concerned? Not a whit. 

I live my life in happiness and joy. I am tickled every single day when I roam the city streets. All sorts of people, such beautiful people, all living side by side. Life is so rich here, why would I darken it with sour thoughts? No, I do not fear assault. I prefer to move with grace and amongst grace.

recipelist

What I am more concerned with is time. As my mother ages, and my children mature, and my own body begins to creak, I find time more precious. During my recent packing and unpacking, one of the joys is going through the memories. Honestly, moving is exhausting work, but touching all my loved things, and flipping through photos, or remembering the stories behind objects I have collected- it is delicious. I am reminded how we impact the world. How we fit in. How we connect to each other.

Which is what this blog is all about.

Gathering around tables has always been the best place to create bonds and strengthen the ring. Yeah yeah, we sometimes bicker and fight with each other- but for the most part-time heals those wounds, and the being togetherness is richer than the cost.

oranges

I send you all the warmest and most heartfelt Thanksgiving affection in my heart. The folding napkins, the clinking of silverware on china, the rustle of platters and pots in the sink is a symphony to me. As those sounds emanate from wherever you are, know that those vibrations will find their way to my heart and resonate with me- and for that I am thankful.

Cranberry Port Conserve
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93 calories
21 g
0 g
0 g
0 g
0 g
76 g
2 g
17 g
0 g
0 g
Nutrition Facts
Serving Size
76g
Servings
10
Amount Per Serving
Calories 93
Calories from Fat 1
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 2mg
0%
Total Carbohydrates 21g
7%
Dietary Fiber 2g
7%
Sugars 17g
Protein 0g
Vitamin A
2%
Vitamin C
11%
Calcium
1%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 1 12oz package of cranberries
  2. 3/4 cup sugar
  3. 3/4 cup port wine
  4. 1 tangerine, deseeded and diced
Instructions
  1. Place all the ingredients into a small saucepan and place over a medium/low flame. Bring the mixture to a low boil and cook until the berries have burst and there is a thick sauce.
  2. As the sauce cools it will thicken. I like to keep my berries just slightly whole for more texture. I also think it adds a touch of acidity too.
Notes
  1. The conserve may be made several days in advance.
beta
calories
93
fat
0g
protein
0g
carbs
21g
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