Three hours of spring & a hell of a meal

Y'all! I wore shorts OUTSIDE for three hours today. It was bliss, despite the glare from my fish-belly-white legs. I raked, trimmed, did some mulching and uncovered a toad. Maybe he was finishing up his under-leaf winter sleep. 

Jack thought he was awesome. Oliver asked to hold him and though he at first responded, "Ugh, he's mushy on my hand!" came around and cottoned to the little guy too. Jack stroked him gently and he croaked several times before we carefully placed him back under a quilt of wet, decomposing leaves. 

Nearly struck dumb by the beauty of sunlight glowing through a crocus's lavender petals, I told the boys to grab drawing pads and colored pencils and try their hands at memorializing the scene. I put towels down so the damp ground wouldn't soak their bums, and draw they did. I  took art for years as a child and am so happy that my boys love it too.

My cute bugs

Jack's and Oliver's crocus drawings

A dear sitter came, and I cleaned the room of my own (AROMO). It felt so good to work out there for a while, writing uninterrupted in the quiet hum of nature.

And then on to dinner.

This warm salad, my caramelized fennel, leeks and orange, never disappoints. It's such a simple combination of flavors and textures and pairs beautifully with a variety of entrees. 

caramelized fennel, leeks and orange

Tonight, more halibut plus shrimp. T made a quick marinade of red pepper flakes, orange, coriander, olive oil, lemon and salt, and we tossed everything together, pan-roasted it and topped with cilantro. Satisfying.

Benedict, cherry-cardamom scones and lemon curd

Did y'all see that Benedict Cumberbatch was just found to be second cousin 16 times removed to King Richard III? As my friend Liz tells me, "You always knew he was royalty!"

Indeed. 

Related only geographically to birthplace of both Ben and Rich are the scones and lemon curd I made today. They made a fine lunch for the boys, a touch of dessert for me, and the curd served as a surrogate sunshine in today's sky of gray. 

All the good food in and out, an expression and a story

It is exceedingly chilly here. Stop it winter. You are pushing my buttons and making me tired. My grandmother -Nanny the great for those who don't yet know of her- had two older sisters, one of whom, Aunt Da, used to say of folks who irritated her, "(S)He makes me tired."

This was always my favorite of her expressions because it says so much in so few words. I mean, wouldn't you get me exactly if I said, "Suzanne Somers makes me tired." You would know clearly that I'm not thigh-mastering or wearing a shiny leotard that somehow doesn't go up my bum even though it is SO high-cut. No, you would understand that I am totally over Suzanne Somers and her charlatan claims about pretty much everything.

She makes me tired. So does Kim Kardashian, Kim Kardashian's ass, Ted Cruz and this infernal winter.

What to do in this case? Eat well and ignore Kim, Ted and Cold as best as possible.

Last night, before I awoke at 3am upon hearing Jack enter Oliver's room and wake him up to ask if he wanted to play Legos (to his credit, Oliver said, "NO Jack, go away. I am sleeping!" And then I took J downstairs for a lemonade date and ultimately we fell asleep together in his bed listening to a child's meditation CD which put me out like a light.), I cooked such a good meal.

Despite the utterly sub-par picture, this Aleppo pepper and yogurt chicken with lemons is to.die.for. These are kebabs at their very best.

To go alongside, I made a quinoa salad with apricots, lime, pistachios and mirin. 

Tonight, tired after my early morning escapade with sweet J, Mom and I went on a date to Macon Bistro over in Chevy Chase DC. You might remember my first trip there, last August with Tom. This place is such a great addition to the DC restaurant scene. I just love it. 

And it didn't disappoint this evening. Again, we perched at the bar and of course I started with the biscuits, honey butter and pepper jelly. Mom got the chicken liver mousse which is completely not my bag but does prompt another good story which I simply must, as an aside, share with you now. 

Mom has always loved liver. I, on the other hand, have always found organ meats positively repulsive. Liver is so thin and not a good color. Anyway, when I was about eight, Mom made liver and onions for dinner. She instructed Dad NOT to tell my sister and me what we were to eat.

As the story goes, I looked skeptically at the slab of liver and asked, "What kind of meat is this?" Mom said "Steak!!" with unnatural enthusiasm, and I cut a small bite. After chewing it maybe three times, I said, "Well let me tell you, there is something wrong with this steak!" At that point, Dad said, "IT'S LIVER, IT'S LIVER!" because he doesn't like it either. So we were all saved except for Mom who got to eat as much nasty liver as she wanted.

Tonight's chicken liver mousse was dressed with a liberal garnish of relish (a horrid concoction) and did ruin the mousse for Mom. Otherwise, dinner was great.

Look at my johnny cakes with deviled crab and fried capers!

Check out this spicy kale with fried grits and onions!

Mom's halibut with orange, chiles and greens was marvelous!

And now I am zonko tired and going to bed. Buona notte!