I don’t have many words for you today. I do have a recipe that I hope will delight, pretty pictures to brighten your day, and someone else’s words to fill the void. Be well…
Isn’t it plain the sheets of moss, except that
they have no tongues, could lecture
all day if they wanted about
spiritual patience? Isn’t it clear
the black oaks along the path are standing
as though they were the most fragile of flowers?
Every morning I walk like this around
the pond, thinking: if the doors of my heart
ever close, I am as good as dead.
Every morning, so far, I’m alive. And now
the crows break off from the rest of the darkness
and burst up into the sky—as though
all night they had thought of what they would like
their lives to be, and imagined
their strong, thick wings.
SAFFRON FENNEL + HERB SALAD
Adapted from Jerusalem
2 navel oranges
3 cups water
2 tablespoons white wine vinegar
1 teaspoon saffron threads
4 tablespoons honey
2 tablespoons olive oil
2 cups chick peas
3 tablespoons olive oil
1 teaspoon cinnamon
1/2 teaspoon salt
2 fennel bulbs, thinly sliced
1 cup picked cilantro
1 cup basil leaves, torn
1/2 cup mint leaves, torn
1/2 cup almonds, toasted and chopped
1 red chile, thinly sliced
1 clove garlic, crushed
salt and freshly cracked black pepper
Slice the oranges into wedges and place them in a medium pot with the water, vinegar, saffron and honey,. Simmer over medium heat until reduced by half, about an hour. Strain the syrup form the oranges into a small jar. Add the olive oil and mix to combine. Set aside.
Preheat the oven to 500 degrees. Combine the chick peas, olive oil, cinnamon and salt on a baking sheet and toss to coat. Bake for 10-15 minutes until crispy.
Meanwhile toss the remaining ingredients in a large bowl. Once the chick peas have cooled toss them with the salad.
When ready to serve add the dressing and toss.