This past week involved a lot of time with file folders and receipts, readying and finishing tax documents. I’m a big fan of “clearing the decks” at home and at work: I try to get bills out right on time, generally hate clutter, love a Goodwill run to get rid of things we’re not using around the house — so a particular time of year that forces you to revisit all of the stressful financial and business questions that you thought you’d already put to bed? No thanks. At some point last year, my youngest sister got her first credit card and had some questions about how all of the interest, payments and rewards work. I spent some time trying to explain it to her and she ended the call by letting me know how truly overwhelming it is to be an adult. That’s generally how I feel about taxes.
So in between calls to my bookkeeper and filing receipts, I polished up on the fine skill of internet-puttering and cleaned up my Pinterest boards (both highly pressing tasks, obviously) and in doing so, realized I haven’t shared a list of inspiring links with you in awhile, so let’s do that today. And I thought it was high time I shared this special kale salad with you, too; I’ve been making a version of this salad for weeks now with whatever odds and ends we have in the fridge and it’s been the perfect refueling lunch. I actually start looking forward to eating it even as I’m drinking my morning coffee, despite knowing it will be many hours until I pull it all together. I think you’re going to like it.
I’m not sure about you, but the produce at our farmers market has been largely cabbage, kale, brussels sprouts and a few root vegetables. Hello, February. That being said, there’s a lot of different ways to get in on the February action, and I think this salad has much of the best our season has to offer: hearty kale; sweet little bits of apple; bright, snappy fennel; vibrant cabbage and parsley. At times I’ll swap in radishes for the apple or a big handful of grated carrots. I’ve been pondering adding citrus next time around. In other words, the salad is forgiving: whatever you’re most excited about that gets you out of the occasional seasonal doldrums is a good inclusion. The whole thing is tossed with a lemony tahini dressing that I’ve come to really love — and this version is topped with a Sunflower Crumble I just read about over on My New Roots.
This Sunflower Crumble has Winter Salad Game Changer written all over it. It’s a quick mash-up of sunflower seeds, coconut oil, nutritional yeast and a few spices all pulsed together in the food processor. While it has a slightly sweet fragrance from the coconut oil, it’s still largely savory and crunchy and wakes up a February salad brilliantly. We’ve also learned it’s pretty wonderful on toast, soft scrambled eggs or sprinkled on top of a creamy soup. I have a hunch it’d be wonderful on roasted vegetables, too. Thankfully the recipe for the Sprinkle yields more than you need for this salad so you can go wild with the stuff.
Now for a few links. I’m not as organized as I’d like to be with these lists, and perhaps some day I can come up with a more diligent schedule to share them with you. For now, I let them add up on one of my desktop Sticky Notes until I have enough to pass along. I hope you have a wonderful week, friends.
Oliver Sachs on Learning He Has Cancer
On Being Podcast with Mary Oliver
This beautiful splurge
Invisibilia (Our Computers, Ourselves)
This Baking Book (I want to visit!)
Broad City (If you like Girls … )
Amy Chaplin’s Oat Walnut Marmalade Squares
Time for a Portland road trip
New Tech City’s Bored and Brilliant Challenge (I’m ashamed to say I failed on Day 3).
My next sewing project
Kale Power Salad with Sunflower Crumble
This salad is best eaten the day it’s made. If you wanted to prepare it in advance the day before, just wait to dice the apples and dress /sprinkle the salad until you’re ready to serve. If you don’t have coconut oil on hand for the Crumble, I suspect it would be just as delicious with olive oil, so feel free to experiment.
Serves: 4 (large portion), 6 (side portion)
For the Dressing:
1 small shallot, finely chopped
2 tablespoons lemon juice
1 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
2 teaspoons tahini
1/4 cup extra-virgin olive oil
kosher salt, to taste
For the Sunflower Crumble:
1 cup / 130 g sunflower seeds
1 tablespoon coconut oil
2 tablespoons nutritional yeast flakes
1/2 teaspoon fine grain sea salt
1/4 teaspoon garlic powder
1/4 teaspoon ground paprika
For the Salad:
1 bunch lacinato kale, finely shredded
1 medium apple, cored, julienned, and diced
1/2 bunch flat-leaf Italian parsley, finely chopped
1/4 small head red cabbage, finely shredded (about 1 1/2 cups)
1 medium fennel bulb, trimmed and finely sliced
In a small bowl or mason jar, combine the shallot, lemon juice and apple cider vinegar. Allow to sit for 5 minutes before stirring mustard and tahini and whisking in the olive oil. Taste and season with with a pinch of salt. If the dressing seems to thick for your liking, feel free to whisk in a little more olive oil, 1 teaspoon at a time.
To make the crumble: In a large dry skillet, toast the sunflower seeds over medium heat, tossing often so they don’t burn, about 3-5 minutes. Remove fro heat and transfer the seeds to a large plate to cool completely. Place the seeds in a food processor with the remaining crumble ingredients and pulse several times to combine and chop up some of the seeds. Set aside.
Combine all of the salad ingredients into a very large salad bowl. Toss the salad with the dressing. Sprinkle a large handful of Sunflower Crumble on top and serve. Sprinkle additional crumble on top as desired. When dressed, salad is really best served the day it is made.
Something funny happens when you live with someone instead of dating them from afar. You learn little nuances about each other's behavior, see the bottom-of-the-barrel sweaters, take out the trash, and buy underwear and shampoo together. Sam calls my beloved furry slippers old lady slippers and, to be fair, they kind of are. And I've become well acquainted with his holey "sick sweater," his eagerness to retrieve the mail in the early afternoon, and his uncanny ability to drink more tea than anyone I've ever known. Also, I'm learning things about myself. Like the fact that, apparently, most people don't eat a whole grapefruit when they sit down for breakfast. According to Sam, they stop at a half.
Waffles. I don't make them often enough and I'm not sure why. Oh, wait: I am sure why. Because they always seem like kind of a slow, slumbery, Sunday thing to make and I rarely have those kind of mornings--even on Sundays. But I found a recipe I've fallen pretty hard for. It's an old-fashioned waffle recipe and you make the yeasted batter in advance, put it in the fridge for 12-24 hours, and it's ready to go in the morning. I've actually kept the batter in my fridge for a few days and just pull it out, put a scoop on the waffle iron, and have a warm waffle to take in the car on the way to work. Beats a granola bar or banana any day.
The early morning view from our hotel Hi from Shanghai! I'm sitting here stealing a bit of Internet on the 32nd floor of our hotel all too early in the morning. The sun's gleaming in through the curtains, horns are starting to honk below, and I'm clutching a steaming cup of strong coffee that Walter has so kindly prepared for me. Walter's the dining room attendant and, for the lone souls who can't seem to sleep much in Shanghai (I being one of them), he'll make you one mean cup of coffee at sunrise. I have so much to share with you: photos & stories. The World Expo was really incredible, the food's been amazing, the streets are lush with leafy trees and wide-open city parks. I've discovered dragon fruit and boiled peanuts, and learned that scooters and bicyclysits don't adhere to traffic laws. We've finally figured out how to say common phrases like "thank you" properly and are logging some serious miles in our Converse.
I am officially on maternity leave and it feels stranger than I'd imagined. I thought it'd be all about catching up on novels, leisurely baking and maybe sewing a little something for Sprout. Going on lots of walks with friends and out to lunch. The reality is that most people are working during the week and can't just sneak away for lunch dates, and sitting around the house aimlessly reading seems to make me antsy. Instead, I find myself deciding that certain tasks have immense and immediate purpose (when they never seemed to before): repotting our house plants, researching new insurance plans, and planning a new product line for Marge for 2016. In the midst of all of this though, I've found some time to catch up on Netflix movies (any recommendations?), went out to Lebanese food with Sam, and finally made it to a cafe on Capital Hill I've been wanting to try for quite some time. It's gotten a bit chilly in Seattle this week so I've been making lots of cider and chai in the afternoons for an energy boost, and there certainly doesn't seem to be a shortage of soup-making or baking -- which brings me to these not-too-sweet, protein-packed blondies that I've taken quite a liking to.
There are some things you don't question or plan for. They're the things that just happen, that unfold throughout the day or week or month. The things we don't always document or discuss because they don't really seem important enough, but that -- all the same -- so often bring us together in one way or another. Patterns or obsessions or phases. Late-night online shoe shopping. Permission to nap at odd hours. Spontaneous cell-phone photo exchanges. Maybe you can relate. Maybe lately you've been doing something similar. As you do. As we do.