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bar fausto's farro salad + do something nice!
I’m a relatively upbeat person but recently I’ve been feeling a bit low- external forces are largely to blame for my malaise. The Germans have a single word that captures this sort of emotional experience- weltschmerz - which loosely translates to feelings of melancholy and world-weariness, the result of how the physical world stands in contrast to how you imagine it can or should be.
I work from home and public radio provides a constant and steady voice in the background, which I had found comforting. Now I don’t know where the “Firefighters Rescue Cat Stuck in a Tree” kind-of-segments have gone, but they have been replaced by a constant stream of stories that highlight the very worst elements of human behavior. The line-up a few days ago was predominantly: xenophobic voices from the political sphere (both here and abroad), the Syrian Civil War, the unstoppable refugee crisis, the curtailment of constitutional guarantees in a handful of states… and Miami, being inundated with sea water, is staring to sink. It’s a tough world, but there have to be some narratives that highlight our best selves. So…Today I’d like to share a random act of kindness I witnessed while pulling out of a Trader Joe’s parking lot. It happened a few months ago, but it really touched me and I’d like to tell you what happened, so please indulge me.
Like I said, I was in the parking lot, about to turn onto Colorado Blvd. when I saw a woman (probably in her early 90s) driving a large car. There was a wheelchair icon on her license plate, her reverse lights were on, and she was waiting for an opportunity to pull out of her spot. Naturally I gave her the go-ahead gesture with my hand, because you have to be a real POS to hit the gas pedal in a situation like that…
Several minutes passed, and I was still waiting behind the woman’s car. It became clear to me that she was too scared to make the turn (there are 4 lanes of traffic in each direction at this particular intersection of the boulevard). Drivers behind me started honking their horns, some people started shouting out of their windows, and the whole area was quickly getting backlogged.
I put my car in park, but instead of going up to the elderly woman to see if she was okay (which I now regret), I went to the car behind me. I explained the situation and told that driver we should start making u-turns and back traffic out onto the side street, which she agreed was a good idea.
As I was getting back into my driver’s seat, I saw a burly muscular man (maybe 6’ 3” or 6’ 4” and I’m guessing ex-military from his appearance) walk up to the elderly woman’s car, at which point my heart started racing. I can’t explain my initial reaction, but I started to panic. Was he angry? Was he going to bash her window in? Shoot her? Maybe I’ve watched too many movies - like that Michael Douglas one where he looses it on the highway and goes “postal.”
Anyway, the ex-military guy gently tapped on the old woman’s window. She rolled it down and they spoke for about a minute. Then the man walked across Colorado Boulevard and stopped all four traffic lanes by putting his hands up and waving them above his head (it was really hard to miss him). The traffic came to a halt, a complete stand still. The man then turned in the direction of the elderly woman and gestured for her to start driving forward, and after a few seconds she made the turn and was on her way.
At that point, everyone in the parking lot started clapping and cheering and it wasn’t because we- who had been stuck in the lot for the better part of a ½ hour- were now free to exit. It was because we witnessed something we don’t see enough of: someone helping someone else, in this case a perfect stranger. Everyone in that parking lot witnessed a random act of kindness. And the incredible feeling from that morning’s event stuck with me all day.
Which brings me to this salad…
A friend of mine had been having a tough time and we thought it would be helpful to provide her and her family with a bit of nourishment. We brought over a main dish, some wine, dessert and this salad. I know this small little act meant the world to her because she thanks me (profusely) every single time she sees me, and it’s been going on for weeks!
It’s not that I think I’m such a wonderful person because I do a few nice things, but I do understand how small acts can have a large impact because I was the recipient of this sort of generosity a few years back. During my father’s last year of life, it was the kindness of others that helped me through the worst parts of his illness and subsequent death. There were calls, letters, play date pick-ups, flowers, texts, emails, airport drives, and home cooked meals- nourishing food- for our family. Each of those small gestures meant something so much bigger to me. And now, helping where I can, is my way of paying it forward.
Where am I going with all this? Do something nice for a friend who needs it, or even a perfect stranger. Call up a new parent who seems overwhelmed and offer to give him or her a break. Share. Care. Volunteer. Be kind. Get out there! Do something! The world will be a better place for your efforts. And maybe, just maybe, your act of kindness will be so great that it will make the evening news and provide a nice contrast to those other stories broadcast on our airwaves.
xx,
B
Bar Fausto’s Amazing Farro Salad (Printed with permission)
Thank you Emily, of Bar Fausto, for generously sharing this recipe with me.
Serves 4 people
For Salad
2 cups cooked Farro
½ Cucumber medium diced
1 cup radishes sliced
1 medium carrot sliced
½ red onion sliced
¼ cup mint chopped
4 cups arugula
Salt and Black Pepper to taste
Combine all ingredients together in a mixing bowl and add ¼ cup (or desired amount) of Sunflower Golden Raisin Vinaigrette.
For Sunflower Golden Raisin Vinaigrette
Yields ½ Gallon Vinaigrette (This will last you a very long time! I halved the recipe below and it was more than enough, with plenty left over.)
2 cups Golden Raisins
2 cups Champagne Vinegar
2 cups Sunflower seeds
¼ cup Sugar
1 cup Lemon Juice
1 cup Shallots Brunoise
1 tablespoon Salt
½ Tablespoon Black Pepper
½ Tablespoon Crushed Red Pepper Flakes
6 cups Blended oil (I found my bottle Costco.)
In a blender, combine the golden raisins and champagne vinegar. Pulse until raisins chopped up into smaller pieces. Combine all of the ingredients into a mixing bowl and whisk to incorporate the flavors. (The vinaigrette will look “broken” and will not emulsify.”)
Store in a container and whisk again when ready to use.
The image (above) was generously provided by Lauren DiFillipo (@regretscoyote). You can see some of her work in Life & Thyme or on her website. Thank you, Lauren!
Food for Thought + Links:
George Saunders’ Convocation Speech
Project Angel Heart. Denver, Colorado.
Denver Rescue Mission
Jewish Family Service of Colorado
cook the book: the family table's macaroni + cheese
About two months ago, we flew back east for the wedding of my husband’s best friend. Andrew (the groom) and Matt (my husband) have known each other since they were in kindergarten. If you ask anyone who knows these two guys well, they would all agree that when Matt and Andy are in the same room- or even on the phone- they kind channel each other. Not in a creepy sort of way, but in a way that is a testament to over three decades of friendship. And their friendship is something special; it's something truly unique.
Happy eating,
Batya
hiking mondays: road trip to hanging lake + glenwood hot springs and a summer caprese
When Otis was born we weren't completely ready to stop traveling all together. So, much to the surprise of almost everyone around us, we boarded a plane when he was just 6 weeks old and spent 2 weeks in Spain. It was a gamble, but it was one we were willing to take and it tuned out well. A few months later we took Otis to Jerusalem (with a side trip to Petra) and at 6 months old he flew with us to Mexico for the wedding of two very close friends.
When I became pregnant with Theodore we still had a bit of wanderlust, and so Otis spent 5 days with my in-laws (his grandparents) while Matt and I went to Puerto Rico on a second baby-moon of sorts...
Theodore arrived 22 months after Otis, born in the same hospital in lower Manhattan. We were still living in our teeny-tiny apartment in Brooklyn and we were starting to feel a bit overwhelmed. Family trips following the birth of our second? Drum roll, please...New Jersey. I think we went Connecticut too. Then we moved to Colorado...
\\These days we travel back to New York about 2 times a year, but we haven't taken any big family vacation outside of the Tri-State area, or even stayed at a hotel together as one unit. That is, until last week.
Denver is a great jumping-off point for some spectacular hikes and scenery, but we really wanted to get deep into the mountains. We would settle for anyplace on the other side of the continental divide. That, however, would require spending an overnight in a hotel, because 6 hours of round-trip driving in the car with 2 young kids isn't exactly a good time. So we booked a hotel in Glenwood Springs, Colorado.
\\The next morning we went to the Hot Springs and we spent about 3 hours in the pool. I ventured into the therapeutic baths for a bit and came out feeling like jello (super relaxed)...and my feet were so soft! It was awesome.
\\Heading back on I-70 in the direction toward Denver and the Continental Divide, you hit the exit for Hanging Lake, a magnificent lake at about 10,000 feet in elevation that is a pristine ecosystem with aqua blue waters.
\\When we got to the trail head I was thinking it would be a relatively easy hike. It's only about 1 1/4 miles to the top of the trail and the lake, and we routinely take our kids on 3 mile hikes. Unfortunately for us, I didn't exactly do the research that I should have done. And the hike it turns out, while only 1 1/4 miles long, has a 1000 foot incline. It's basically like hiking straight up a mountain. Literally.
\\But we persevered and slowly made our way to the top...and finally got to the last of the 7 bridges that we needed to cross...
\\By the time we got to the lake we were incredibly exhausted, but it was spectacular and the canyon views were GORGEOUS...(see that, I'm using CAPS-- that's how beautiful this hike was!)
\\Then it was time to go back down the trail...
notes on the hike:
Getting there from Denver: About 3 hours. I recommend staying in Glenwood Springs for a night or two. It's about 10 miles from the hot springs on I-70 heading east.
Difficulty: Strenuous, especially with young kids.
Distance: 1 1/4 miles.
Duration: Plan to spent between 2-3 hours getting to the lake. It took us less than 45 minutes to get back down.
Pack: sunscreen, a hat and lots of water!
\\ I was wiped out by the time we got back to Denver, so a simple caprese salad did it for dinner (I really couldn't find enough energy to cook and make a big mess). I cut up a few tomatoes and a few balls of fresh mozzarella. Usually I make my own pesto, but I happened to have some leftover store-bought because I prefer it for my pesto minestrone. I put a big dollop of pesto in between the tomato and mozzarella. Then I drizzled it with some balsamic vinegar reduction and a few pinches of large flake salt.
Simple. Summer. Enjoy!
beet gnocchi with walnut-sage butter (and a few other thoughts)
Last night I poured myself a big glass of red wine, put my feet up on our new ottoman, and wrapped myself in a blanket that my great-grandmother crocheted about 60 years ago. The boys were sleeping and I was ready to catch up on GIRLS. I was up to the 3rd episode of season 2, "Bad Friend," also know as the rave episode.
It took me back about a decade. For there was a time, when on occasion, I would wear clothes that were a bit too transparent, dance at random warehouse parties, and surround myself with fabulous gay men (that, thankfully, hasn't changed as much as the other stuff). A day later my friend Richard sent me an email reading:
Anyway, I'm trying to embrace the changes (gracefully). Not that there's anything I can really do about the passage of time anyway. There's no way of slowing it down, so best to just enjoy the ride. I've embarked on a new career path (which is completely unrelated to law, hooray!) and I've got a busy life that requires juggling motherhood with my own personal interests. In my down time though, I really do like watching GIRLS...even if it makes me aware that I am (in fact) a little bit older. And on that note, I'm thinking of dying my hair red.
Speaking of red (I'm grasping for a connection here), I throughly enjoyed this beet recipe.
Notes on the beets: They were sweet and earthy and I would make them again. I made the entire dough recipe, but I used only half of it for dinner and then stored the other half in the freezer (which should be used within a month). My only adaptation was with the butter- I used less than the recipe called for. I topped the beets with some sage, walnuts, butter sauce (not too much) and a dollop of fresh ricotta. Oh, and when I make this again I'll cut the gnocchi into smaller pieces. Enjoy!
Beet Gnocchi with Walnut-Sage Butter (Adapted ever-so slightly from Food & Wine Magazine)
2 pounds medium beets, scrubbed
Extra-virgin olive oil, for brushing
Kosher salt
Freshly ground pepper
1 cup fresh ricotta (8 ounces)
1 large egg, lightly beaten
Pinch of nutmeg, preferably freshly grated
3/4 cup freshly grated Parmigiano-Reggiano cheese (3 ounces), plus more for serving
3 cups all-purpose flour, plus more for dusting
1/2 cup coarsely chopped walnuts
1 1/2 sticks unsalted butter, cubed (I used less, about 1 stick for the entire recipe.)
16 small sage leaves
1 tablespoon fresh lemon juice
Preparation
Preheat the oven to 375º. In a 9-inch square baking dish, brush the beets with olive oil and season with salt and pepper. Add 1/4 cup of water to the baking dish and cover tightly with foil. Bake the beets for about 1 hour, until tender. Uncover the dish and let the beets cool completely.
Peel the beets and cut them into 1-inch pieces. Transfer the beets to a food processor and puree.
In the bowl of a standing mixer fitted with the paddle, combine 1 1/2 cups of the beet puree (reserve any remaining puree for another use) with the ricotta, egg, nutmeg, the 3/4 cup of Parmigiano and 1 tablespoon of salt and mix at low speed until combined. Using a rubber spatula, scrape down the side of the bowl. Sprinkle on the 3 cups of flour and mix at low speed until the dough just comes together, about 1 minute.
Scrape the dough onto a lightly floured work surface and knead gently just until smooth but still slightly sticky. Cover the dough with plastic wrap and let stand at room temperature for 30 minutes.
Line a baking sheet with wax paper and generously dust with flour. Cut the gnocchi dough into 10 pieces and roll each piece into a 1/2-inch-thick rope. Cut the ropes into 1/2-inch pieces and transfer the gnocchi to the prepared baking sheet.
Lightly oil another baking sheet. In a large, deep skillet of simmering salted water, cook one-fourth of the gnocchi until they rise to the surface, then simmer for 1 minute longer, or until they are cooked through. Using a slotted spoon, transfer the gnocchi to the oiled baking sheet. Repeat with the remaining uncooked gnocchi.
In a very large skillet, toast the chopped walnuts over moderate heat, tossing, until golden and fragrant, 3 to 5 minutes. Transfer to a plate and let cool.
Add the butter to the skillet and cook until golden brown, 2 to 3 minutes. Add the sage leaves and cook for 20 seconds, then stir in the lemon juice. Add the gnocchi and cook for 1 minute, tossing gently. Season with salt and transfer the gnocchi to plates. Sprinkle the toasted walnuts on top and serve, passing grated Parmigiano-Reggiano at the table.
MAKE AHEAD
The gnocchi can be prepared through Step 5 and frozen on the baking sheet, then transferred to a resealable plastic bag and frozen for up to 1 month. Cook without thawing.
SUGGESTED PAIRING
Walnuts can taste quite bitter when paired with a tannic red wine, so pour a full-bodied white with this dish instead, like an Arneis or a white Burgundy.
When In Rome: Cacio e Pepe (Cheese and Pepper)
I enjoy traveling, photography, hiking, street art, design, architecture, food trucks, gardening, the cosmos, cooking with the seasons, political activism and wallpaper! I know my interests span a variety of categories, here's where they all come together.
