My brain still isn't entirely with the program, but I don't think I can really blame it on jetlag anymore. We had a fantastic weekend up at the cabin celebrating great food, laughter, creation, relationships and a conversation flow that ranged from deep theology to frivolous hilarity. And sometimes those lines got a bit blurred.
For example, someone asked my mom about the day I was born. Before she could respond, I interjected, "The heavens parted!" Three seats down, C heard, "The heavens farted!" Which might actually explain a lot. Anyway, several moments later in the conversation, D said, "Now whenever I think about the heavens parting..." and A across the table asked, "Who's Kevin Harding?"
Anyway, other highlights of the weekend included the fact that nobody got killed on a 4-wheeler, some of the clearest skies I've enjoyed in several years (a direct consequence of having minimal forest fires so far), getting to relax in the newly-finished main cabin, and a beautiful array of wildflowers. Pictures are on my parents' cameras and will hopefully be forthcoming.
One other highlight was starting a new book, Between Noon and Three: Romance, Law and the Outrage of Grace, by Robert Farrar Capon. Remember me raving all last fall about the book The Supper of the Lamb? Same author, but he considers this to be his best/most important work. It's a parable about an affair, designed to explore the extravagant -- even offensive --nature of grace. So far I've found it to be profound and provocative; I'll probably post some excerpts when I have time.
A final note, I ran to Barnes & Noble this morning for a pick-me-up coffee and snagged a copy of Bon Appetit while I was there. And now I'm scheming how I can try out this recipe tonight: Asian Avocado Salsa. Tell me this doesn't sound fantastic!
1 tablespoon sesame seeds
2 tablespoons unseasoned rice vinegar
1 tablespoon mirin (sweet Japanese rice wine)
2 teaspoons soy sauce
1 1/2 teaspoons Asian sesame oil
1 1/2 teaspoons coarse kosher salt
1 teaspoon wasabi paste (horseradish paste)
2 cups coarsely chopped trimmed watercress (leaves and tender stems from 2 medium bunches)
4 green onions, thinly sliced on diagonal (about 1 cup)
1/2 cup 1/3-inch cubes peeled jicama
2 large avocados, halved, pitted, peeled, cut into 1/3-inch cubes
Stir sesame seeds in dry skillet over medium heat until aromatic and light golden, about 2 minutes. Transfer to small bowl to cool.
Whisk next 6 ingredients in large bowl to blend. Add watercress, green onions, and jicama; toss to coat. Gently stir in avocados. DO AHEAD Can be made 1 hour ahead. Cover; chill.
Sprinkle salsa with toasted sesame seeds and serve chilled.