Chocolate Cake with Rhubarb-Strawberry Compote + Crème Fraîche Cream

Swan

Did you see it, drifting, all night on the black river?
Did you see it in the morning, rising into the silvery air,
an armful of white blossoms,
a perfect commotion of silk and linen as it leaned
into the bondage of its wings: a snowbank, a bank of lilies,
biting the air with its black beak?
Did you hear it, fluting and whistling
a shrill dark music, like the rain pelting trees,
    like a waterfall
knifing down the black ledges?
And did you see it, finally, just under the clouds–
a white cross streaming across the sky, its feet
like black leaves, its wings like the stretching light
    of the river?
And did you feel it, in your heart, how it pertained to everything?
And have you too finally figured out what beauty is for?
And have you changed your life?

–Mary Oliver

rhubarbchocolate cake batter

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Orecchiette with Peas, Ham, Herbs + Garlic Breadcrumbs

Summer arrived in New York last weekend, suddenly and unexpectedly, like an uninvited guest. As I biked around our neighborhood, collecting ingredients for a Mother’s Day meal from more retailers than most would deem reasonable, I was struck by the outrageous greenery I think must have sprung up overnight, while we were all asleep. Asparagus just arrived at the market and I have not seen a single sugar pea, but still, all evidence suggests summer. Honestly, I feel a little gypped. I love spring, and there is a snap pea salad recipe I’ve been waiting to work out.

I have a friend who is happy. There is no other way to describe it–she is generally, genuinely, effervescently happy. Of course she is not without her troubles or hardships; when she is sad, she fully embraces sadness, a two handed hand shake. But she does not dwell in sadness or self doubt. She has a natural, easy ability to see the best in people. She is a loving friend. I often wonder–are some people born preternaturally happier than others? Or is happiness instead a conscious choice, or maybe a series of micro choices? Does it care where you’ve come from, or more about where you are going?

orecchiettepeas

parsley

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Spinach, Mushroom, and Goat Cheese Quesadillas

Part of the Frenchman’s job involves visiting clients on site. He might be home for few months, and then sporadically gone for the next handful. There is often little notice–“I have to go to x-far flung city in a couple of days.” I hate this aspect of his job. I hate when he goes away.

If it’s possible, he will catch an early morning Monday flight, so that we can spend a full weekend together. This isn’t always convenient, but he does it anyway. He gets up at the edge of dawn and creeps out of bed. I am one quarter awake: I hear the soft wash of the shower; later, the scrape of a suitcase zipper. The bar of light pressing from the living room through to our bedroom lets me know he is still here.

When he leaves, he kisses me good morning, goodbye. Maybe it is 5:30am. The front door clacks behind him and I snap awake. I usually can’t fall back asleep after that.

The day will go by as usual. Often, he has landed, or almost, by the time I get to work. We talk on various mobile devices throughout the day. It’s only at night that I really register his absence. Our apartment feels somehow smaller without him there. I cannot be bothered to cook something complicated for just myself, and I am reminded of what a social experience food is, how quietly significant it is to share dinner and conversation with this person I love on a regular basis. Dinners together are an investment–in us, for our future, toward a balanced life.

Of course, these business trips are probably healthy for us in the long run. They make me conscious of what we have. After five plus years together, the reality of love is not often butterflies. How reassuring then, to really miss someone when they are gone. In the gloom of the thick of it, I think about homecoming, about dinner. I think about dashing on some red lipstick to meet him at the airport, stomach full of butterflies.

crimini mushrooms leek

flash pickled red onion and serrano pepper

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