this morning, and through the afternoon, it was classic rock on the radio (in its best and worst iterations) me, and the kitchen: humming, hemming, hawing; bustling & burbling.
made a big batch of creamy red beans with onion–sliced– & garlic–minced– cooked down with anchovy & thyme; threw in hot sauce, red wine vinegar, and oodles of late-afternoon-sun-colored extra virgin olive oil–glassy golden green, sharp, and exuberantly, after a couple of quick folds, making the beans still creamier.
made a salad with leftover green beans–cooked last night with some thick-sliced white onion–and sardines, anchovy, italian parsley, cucumber, mint.
made a batch of maple & olive oil granola with almonds, candied ginger and prunes.
there is something so peaceful–restorative, even–about just you and your wooden spoon & spatula, your stovetop, your salad bowl, your oven on low.
the week will bring every iteration of beans–with flatbread, on salad, topped off with feta or cold roast chicken or carrot salad.
but for now they’re cooling in the big orange dutch oven, and the granola is waiting to be transferred to mason jars. that salad packed with oily fish and fresh herbs, on the other hand, is long gone.