I am so sorry that I haven’t written in a while. With two back-to-back out-of town weekend weddings and a camping trip to a music festival over Memorial Day weekend, and lots of mahjong (your Dad has become a mahjong fiend) in between, my head has just not been into the computer or the kitchen. But it has been fun!
I reread your last letter and love your take on collecting (hoarding). I am working on acceptance while also trying to purge my life of the burden of too much stuff. Dad and I had a few extra days at the beach where I am always reminded of how little stuff I actually need…and how good that feels.
We spent time with friends at the wedding and celebrated Mother’s Day and our 29th anniversary at a fabulous restaurant at the beach. It’s hard to believe that we have been married for 29 years! The number of years doesn’t do any justice to the reality of time flying by. I want to put the brakes on, slow it down a bit…make it last a little longer…but life just keeps on zipping by.
When you get to our age (not old, just beyond middle age) you really get it…the time issue…how brief even a long life is. It propels you to enjoy it all, do it now and not sweat the small stuff. Dad and I are embracing this understanding.
I just bought a new car…a Prius! The color is Sea Glass Pearl and it reminds me of the ocean at the beach…and you know how much I love the beach! I also met with two architects to talk about redoing our master bathroom. If not now, when? Besides, it will force me to empty out our bedroom and only keep the things we really need. That’s one way to deal with my stuff issues.
The wedding in South Carolina went off without a hitch. Everyone pitched in to help with food and decor. It was at a beautiful farm overlooking a lake. Although there was a threat of rain, the sun came out in the end and provided a beautiful backdrop for the event. Julie and Megan were neck in neck when it came to catching the bouquet, validating that the hope and desire for lasting love endures beyond all obstacles, barriers or circumstances. Megan won out on this one!
Summer has arrived in Birmingham, although it hasn’t gotten brutal yet. I have been enjoying some old …and new…summer salad recipes. I am sending a potato salad recipe that a friend made for the wedding shower. It was delicious and a little lighter than my usual mayonnaise based one. I am also including my new salad favorites…an edamame and corn salad (from the same friend) and a fennel salad. Both are easy to make, healthy and delicious.
I am counting the days until we see you in NYC. I have to admit that I am feeling a little anxious about this last leg of your travel. I will just be glad to see you and be with you for more than a brief email or intermittent Skype call. I try not to worry…but I am, after all, your mother.
I am even looking forward to the unpacking, washing and repacking process that is sure to unfold a multitude of tales.
French Potato Salad
- 2 1/2 pounds fingerling or small red potatoes (or any good potato)
- coarse salt and pepper
- 1/4 c olive oil
- 3 T Dijon mustard
- 2 T sherry vinegar
- 1 small shallot minced (2 Tblsp)
- 1 tsp chopped fresh thyme
- 4 Tblsp chopped fresh parsley
- 1/4 small red onion sliced
Boil washed whole potatoes in water with a little salt until just done. Rinse and cool cooked potatoes. I rinse them with cold water and cover them with ice so they don’t continue cooking and get mushy.
Cut potatoes in small bite-sized pieces and put in a large mixing bowl.
Blend together oil, mustard, vinegar, chopped shallots and thyme for the dressing.
Pour over the potatoes. Add chopped parsley, sliced red onions and salt and pepper . Mix together thoroughly.
To vary, add other fresh herbs and green onions. I like basil or tarragon for a little different flavor.
- 16 oz bag of frozen shelled edamame (cook according to directions on bag)
- 16 oz bag of frozen sweet corn
- 4-6 radishes (thinly sliced)
- 1/4 c cilantro cut up (or more if you like a lot of cilantro)
- 1/4 c scallions cut up
- 1/2 c rice wine vinegar
- 1 Tblsp veg oil (I used olive oil)
- 1 Tblsp wasabi powder
- 1 tsp garlic (I used fresh)
- Salt to taste
Cook edamame according to the directions on the bag. Rinse and cool.
Place cooked edamame in a bowl with corn and mix together.
Add sliced radishes and cut up cilantro and scallions to corn edamame mixture.
Blend oil and vinegar and seasonings together and pour over combined veggies and mix thoroughly.
Adjust seasonings to taste.
This dish can be eaten immediately or made the day before for an even better flavor.
Israeli Fennel Salad
As simple as this recipe is, it is amazingly tasty and refreshing!
- 2 Fennel Bulbs thinly sliced (the thinner the better)
- 2 fresh lemons juiced (you can add a little lemon zest if you like)
- 1 – 2 tablespoons of olive oil
- 4 tablespoons of chopped fresh parsley (I like Italian flat leafed parsley)
- Salt and freshly cracked pepper to taste
Wash the fennel and remove all stalks. Use fennel bulb only and slice crosswise thinly.
Pour juice from 2 fresh lemons over the sliced fennel. If you like, add a little lemon zest from one of the lemons.
Add the olive oil.
Chop the parsley and mix into the salad.
Add salt and pepper to taste and it’s ready to eat!