It was a recipe I’d been saving for just such a moment. It was stuck to the fridge with a magnet, getting spotty with splashes and splatters from the sink, wrinkly from the vapors of steaming pots and sizzling pans.
The olives provide proper punctuation to the vegetables.
It was one of those tear-out recipe cards from a Martha Stewart magazine, so of course the picture was luscious and perfect in that casual, unstudied, flooded with natural light, Hamptons kind of way that makes you want to chuck out all your furniture and start over with a fresh new color scheme that changes with every season so that your perfect children are filled with wonder and delight every time they come back from their posh boarding school for a long weekend with their equally perfect friends.
Ergo, when the moment came and I had my opportunity to emulate those graceful denizens of the airy heights of impeccable style in my own small way, well of course I had to seize it!
From my garden. I love this moment of the harvest season, when you realize it’s almost over and therefore appreciate these flavors that much more.
Piles of late summer vegetables were languishing (I think this new world of mine needs to “languish” a lot, don’t you?) on the counter, in need of some using. And as it happens, they were just the vegetables I needed for that bloody vegetable tian Martha recipe that has been languishing on my fridge for two years like an accusation. And as it happens, the recipe was pretty easy, as long as you are somewhat competent with a knife. It didn’t require anything odd or fashionable. Continue reading
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