My obsession with platters appears to be reaching a problematic state. I love platters. LOVE them. Of all shapes and sizes, earthily organic or modern as can be, unfinished or perfect, with a hint of decor or none at all. And today I may have bought one more. It was on sale, and I am sure to use it, but the stack in my basement closet (hee-hee, T never looks in there; it's like a tiny wifely-embezzlement nook) is quite tall. But this platter is so lovely, and I've been eyeing it for months, and it went on sale, and so I jumped. It's possible I bought a matching baker, but that's an admission for another day.
I did not get to any of the cooking on my list today, but I did manage to make myself a marvelous dinner for one: pumpkin ravioli with a brown butter sage sauce; and warmed Yotam & Sami leftovers from two nights back. Everything saved beautifully; in fact, it was all better tonight which is not really a surprise. Fried onions get better over time, and tahini sauce is a sit-in-the-fridge-and-improve champ. Yotam's tahini sauce is lovely, and in making it I am always amazed by the way disparately viscous ingredients can come together so uniformly. That sort of magic is one of the elemental reasons I love cooking. Try this yourself:
3½ tablespoons light tahini paste 4½ tablespoons Greek yogurt 2 tablespoons fresh lemon juice 1 clove garlic, peeled and crushed 2 tablespoons water
Place all ingredients in a medium bowl, add a pinch of salt, and whisk well until you get a smooth, semistiff paste.
Could.that.be.simpler?! No. And when you first put everything in the bowl and start whisking, you'll think, this biz ain't ever gonna come together into a paste. But it does, beautifully and smoothly, and in this rich ecru color that you want to paint your walls with, and that's the magic.