Tulips and sourdough bread dough
AS I’VE BEEN ADJUSTING to this Coronavirus period, I’ve been thinking that in such a harsh time (however long it lasts) that you should be extra kind to yourself (and to others, of course).
I’ve spent a lot of time in the kitchen these days, which is usually a big improvement over spending too much time on the computer screen (which I also do). Often it’s satisfying to be making good food for Steve and me (and sometimes our neighbor, Billie) or to see the wonder of flour, water and salt transform into a crusty tender loaf of sourdough.
But I confess, I don’t always love it. Sometimes it seems like I am here in the kitchen all the time, in an endless rotation of making yogurt and granola, baking bread, peeling and parboiling broccoli and stirring polenta. It can be a slog. (Steve is not much for cooking, though he does a lot of the clean up.)
That’s where flowers come in (and curbside pickup take-out from your local eateries, which I also recommend.)
“Baby bouquets” and spinach-feta-red pepper frittata
FLOWERS ARE ESSENTIAL for me lately, and they have staked their claim to the kitchen. I have a small galley kitchen with very limited counter space, so everything has to justify its place (seasonal fruit is always welcome, however). I wasn’t in the habit of flowers on the kitchen counter before. But now I am. I sometimes pick wild ones on the trail and I often buy them from Dona Flora Herbs at my farmers’ market, which makes me feel good twice — I can support a local business and have a beautiful little bunch of flowers to see me through both good times and slog-times in the kitchen!
Sweet peas and a polenta bake (polenta layered with cheese, sauce and sauteed zucchini)
toby's kitchen notes 