O Easter Egg Radishes, with your multitude of colors and strange bulbous shapes, how delicious you are pulled right from the garden, thinly sliced, and put on a plate with thick dutch cheese, bread, and mustard (and a nice cold beer). We felt very European, and also, even though the chilly spring and our beginner-gardener-flailings means we aren’t pulling our radishes until mid-June, pretty proud of ourselves.
Sweet fancy moses. I met Miss Jennis in town at her (amazing, lovely, festooned with vintage suitcases and turned wooden bowls and multiple aprons) apartment for dinner+a movie. Dinner: Cold mexican beers, freshita carnita taquitas, cool citrusy slaw, and these salt-crusted potatoes with “cilantro mojo”. “Cilantro Mojo”? That’s just one facet of this recipe that makes it seem like a real jerk at first. Using words like “mojo”, “scant”, and “Muscatel if possible” almost made me forgo the whole thing and just mash ‘em up with butter like I usually do. BUT, if you can get over the pomp, this recipe is a new, stunningly simple technique for cooking fingerling potatoes that leaves them perfectly tender and COVERED IN A SHEEN OF SALT. It knocked our socks right off. +A Movie: “Waiting for Guffman”… needless to say it was a pretty stellar evening.
Salt-Crusted Potatoes with Cilantro Mojo
2 1/4 pounds evenly sized waxy new potatoes, such as fingerling, scrubbed but unpeeled
Sea salt flakes
3 large garlic cloves, roughly chopped
1 green chili pepper, seeded and chopped
Leaves from a bunch of fresh cilantro, roughly chopped
1 teaspoon freshly ground cumin seeds
Scant 1/2 cup extra-virgin olive oil
2 teaspoons white wine vinegar, Muscatel if possible
Put the potatoes into a wide, shallow pan in which they fit in a single layer. Add 2 tablespoons salt and 1 quart cold water (just enough to cover), bring to a boil, and leave to boil rapidly until the water has evaporated. Then turn the heat to low and continue to cook for a few minutes, gently turning the potatoes over occasionally, until they are dry and the skins are wrinkled and covered in a thin crust of salt.
While the potatoes are cooking, make the cilantro mojo. Put the garlic, green chili pepper, and 1 teaspoon salt in a mortar, and pound into a paste. Add the cilantro leaves, and pound until they are incorporated into the paste. Add the cumin, and gradually mix in the oil to make a smooth sauce. Just before serving, add the vinegar, and spoon into a small bowl.
Pile the hot potatoes onto a plate and serve with the mojo, instructing your guests to rub off as much salt from the potatoes as they wish before dipping them in the sauce.
recipe from here, with thanks to Mama for discovering.
Our friend Phil is a rocket scientist. And when your friend the rocket scientist invites you to come to see the rocket he built from scratch launch into space, you go. Especially if the journey is just a few fried shrimp and some wild ponies away from where you are anyway. Per the scientist’s instructions, we drove up the Eastern Shore, out to Chincoteague (technically to the Wallops Island Nasa station), down a windy dead-end-road between corn and cotton to where the marsh starts and the world ends to get the best view of the launchpad. Above is the picture I took of it, dark under infinite stars, cocked and ready to go, literally poised to search the skies looking for the end of the universe. Here is the picture Toshiaki Arai took:I mean, seriously, how amazing is that!? Philly K, brilliant genius, rocket launcher, and he cooks a mean fish.
This is our fox, he doesn’t have a name, but if he did, we’d call him Vulpes Vulpes. He spends his days skirtling around in the overgrown honeysuckle and mulberry next to our little old beach house, flushing out mockingbirds, sunbathing, and ignoring our attempts to give him baguettes. He is stately and smart and slender and oh-so-foxlike. Vulpes Vulpes, you are welcome to stay here forever.
The south is getting ready to storm vine.co/v/bLqWFQpIXWn
— Susannah Hornsby (@loiseaufait) June 7, 2013
We were out playing music for a party on the big old river last night, I’d call her the first American river, the first one that mattered before we got out to the Mississip, the James, and this old beauty, this magnolia on her banks at the actual site of the America’s first town, Jamestown, blowing hard in anticipation of the torrent of Tropical Storm Andrea. It’s been raining for hours. So ends a week at the beach, scoping rockets, playing music, making delicious noshes, and eating lots of fried seafood. We’ll be back to adventures in country and city life next week (if Andrea doesn’t bury us under feet of water). Happy weekend, dears.
If you need me, I’ll be right here.
We’ve been spending our mornings drinking coffee and watching the bees zoom in and out of their hives. They leave the hive, shot out like a bullet, up and over the house making, yep you guessed it, bee-lines towards the ancient and gigantic blooming tulip poplar in the neighbor’s yard. On the way back, they weave woozily, back and forth in a zig zag, lady bees laden down with yellow bolls of pollen on either side of her back legs, under the wing, like saddlebags. And after much discussion (and minor confusion about which one was which “the one on the left is bringing in more pollen than the one on the right” which left? which right?) we have decided to name our hives: Shangri-La and Xanadu. Paradise.
Mama took the picture of the bee with the pollen. Isn’t she good?
In the short almanac days of dark December, a care package came from Miss McKay. A burnished new short story and a bright yellow envelope, rattling and full of purpose, marked “open with care”. Inside the envelope, a dozen (magic?) seeds, labeled McKay’s Moon Vine, and accompanied by these instructions:
In May soak seed overnight. Plant in sunny spot where she can climb, a spot you walk by every evening. Enjoy big, white, fragrant blooms with sweetheart at cocktail hour.
Oh heart, those are my kind of instructions. And, through the trials of this strange and cold spring, almost at the very tail end of May, it is finally warm enough to plant them. Welcome Home.
Actually, TODAY was the day. Mama and I went out to the east side of town to pick up our two nucs from a very sweet beekeeper named Jacob who I immediately wanted to set up all of my friends with (laaaaaadies? he breeds his own queens!). You can see our two nuc boxes resting on top of the two hive bodies above. A “nuc”, or nucleus hive, is a short box containing a fully-functioning mini-hive, five frames (as opposed to the 10 in a standard hive) of bees who have already drawn out and built the wax comb every aspect of their lives is based on, who have already been storing honey and pollen in those combs, and a beautiful queen painted with a red dot who has already been diligently laying brood to make more bees to go off and harvest the sweet nectars that are flowing as we speak. Last night, we strapped down the two long, audibly buzzing, rectangular boxes to the back of our little pickup and began the hour long trek home. When we got back, not only was it dark (ok for bee move-in day) it was also raining (NOT ok for bee move-in day). So we had to put the bees under cover and wait for the morning to move them in. When we woke up, the pent-up bees were making so much heat trying to cool down their plugged up hive, it fogged up my camera lens, air hot to the touch being beaten out of any vent hole by the flapping of 40,000 wings.We puffed them with smoke to calm them down, then sprayed them with sugar water to zuzz them up and then moved them, slowly and surely, frame by frame, from their temporary cardboard hutches to their forever-homes. They immediately took up ancient established positions- some moved to the empty frames to start exploring, some situated themselves at the door of the hive, fanning their wings with a special perfume to let any sister-bees know that this was home, so come on in, and some of them alit on the dewey honeysuckle nearby to cool off after a hot night in cardboard city. Needless to say, after our very first time handling our very own bees, meeting our very own beauties, Mama and I are two very happy beekeepers.