In market lines

I market like a European, or at least my impression of how Europeans shop. At least five days of every seven, I descend on one of the four Whole Foods within a two-mile radius of my home; on Sundays, I hit the farmers market in either Bethesda or Dupont. For a long time, I was a strict, committed Duponter, but the cheesemonger in Bethesda is just beyond, and in the heady haze of top-shelf stinky cheese, my allegiance began to waver.

In any case, I started shopping this way when my husband and I lived in Amsterdam. We got married the summer between his two years of business school, and just after our honeymoon, moved to the 'dam for his internship. I had little in the way of responsibility while he was at work so rode my bike all over the city, up and down the canals, in and around the Vondelpark and the neighborhoods that grow off it, like an octopus that keeps sprouting arms.

One of my favorite haunts was the Cuyp markt, an outdoor area chock-full of stalls selling fresh everything. I'd weave through it, purchasing some bread here, some tomatoes there, some cheese if we'd run out. The jugs of freshly-cut flowers always caught my eye, and I loved the way a bouquet of them and the paper-wrapped bread stood at attention out of the baskets straddling my rear bike wheel as I pedaled home. To this day, seeing someone biking with a baguette sprouting from a bike basket fills me with almost inarticulable joy.

I loved then, and still do, the connections that can be forged over the selling, purchasing and sharing of food (and related beauties like flowers). Those connections can be the most ephemeral wisps or can evolve into a sturdier trunk.

How many times have strangers and I discussed just what I or she planned to do with a handful of something appealing? Sunchokes, rhubarb, velvet apricots, papery heads of garlic, an enormous pommelo...I can recall specific conversations around these items, often over the tables that displayed them, as we picked and chose those that looked most perfect to each of us.

And to now know many producers and purveyors by name makes my regular shopping even more fun and communal.

"How is your daughter? Is she feeling better today?"

"When is graduation? Go you!"

"Thank you for asking; the boys are having a great year!"

Last month, at the checkout counter at Whole Foods, I paused while unloading my cart and glanced towards the tall wall near the coffee bar. A poster-sized photo of one of the kindliest employees there hung as memorial to his recent death. He'd been on his way home from celebrating his 39th birthday, was in a horrific car accident, and never made it back to his wife and children.

I was just about to turn 39. I had just seen this man, had just been thinking what a great manager he seemed to be. Because I know her well enough by now, I turned to Mae, and said, "Mae, WHAT happened?" Her eyes welled up, and she told me the story, and I left feeling shell-shocked because just last week I'd seen him.
~~~

*This is my first Finish the Sentence Friday post. FTSF is a group of writers and bloggers who gather each week to finish the same sentence, completely or loosely. This week’s prompt is”It started in the line at the grocery store…” Hosts are Kristi from Finding Ninee, Dawn (this week’s promptress), and Nicki at Red Boots.

Short Ribs & Pie

I woke up yesterday morning with a serious hankering for braised short ribs. Beef short ribs, slowly cooked in a medium oven until the flat bones slip out on their own.

For a once-vegetarian, committed for so many years, the simple pleasure I take in the hollow sound made by clapping loosed ribs together surprises me every time. I am both amused and taken aback; just what happened to render me able to embrace meat again?

Pregnancy and childbirth, surely. But after that immediate bloodlust was sated, my carnivorous appetite remained. Since, I've educated myself about eating meat responsibly and humanely, and I still don't eat baby animals or offal.

short ribs: waiting to be browned, and definitely so

short ribs: waiting to be browned, and definitely so

Short ribs are, quite possibly, my favorite cut of red meat. I love the way they remain firm but in a falling apart by the very strand sort of way. The flavor is spectacular but not so strong that it can't accommodate various seasonings.

My preferred recipe for short ribs is this ragu from a Food52 cook. She serves it atop polenta, but I never do, not least because T is not a corn-product kind of guy. Cornbread, grits, cornmeal in most ways...it's not his bag. So, I spoon this ragu atop pappardelle, made with eggs please, and then grate Parmesan generously over the top. 

short rib ragu with pappardelle

short rib ragu with pappardelle

The recipe takes a while but, like my meatballs, is worth every minute of labor. Make the whole amount, or double it, and you've got plenty for a crowd or your freezer. And your house will smell to the nines, so make sure someone comes over to inhale deeply and sigh contentedly.

I always intend to make a green salad to go alongside. Half the time I do, but the rest of the time I forget or am too tired to carry through with the plan. No problem. Do or do not.

A fruit pie is the perfect finish for a hearty meal like this one. Strawberry-rhubarb is nice because its tang (and, if you make it, my salty, oil-based crust) counters and cuts the richness of the beef and noodles. Its color is also a nice compliment to the earth tones of all you just downed.

Leftover pie makes a hell of a breakfast, too.

Crickets; watermelon salad

Not ONE comment or reaction to "the pillow." I'm in hysterics, y'all. Does everyone hate it? Methinks so. Hah!

Ok, have you made this salad yet? It is just too fabulous. I literally eat bowls of this daily. Arugula from my garden, newfound gem of a feta from the farmers market, melon, best quality oil and aged Balsamic, mint, salt and pep. You need to have this in your life!