Sunday, May 9, 2010
I am a planner at heart: A menu, a road trip, an evening out. When you need someone to book a reservation a month ahead of time, I am your girl. I live for that kind of thing. A hard-to-book table, the most affordable airline ticket, a unique date, an out-of-the-way beer garden in the next county or the best sandwich on Interstate 5. When it comes to planning, I am up to the task.
If only I were so confident when it comes to mapping out my life.
But I suppose that's the point of it all. I mean where's the fun in knowing everything that comes next? I'd love to meet the person who's life has gone according to plan. To be honest, it sounds fairly boring. Although I guess it would remove the sometimes anxiety-inducing uncertainty...which I admit, does sometimes sound appealing...
Uncertainty is just possibility in disguise. Isn't that what they say? I'm trying to keep that in mind as I get ready to spring into a week that has the potential to bring great change, or not. When I think about uncertainty, it tends to bring up negative connotations. But the same isn't true for possibility. Possibility, in my mind, is about the future, about looking forward to great success and happy events.
And I'll try to remember; if it's not this week that brings great change, it may be the next. Anything is possible. You just never know. Those are my positive thoughts for the day. Let's see if I can keep 'em going.
This week has already brought a ton of great scores from the Temescal Farmer's Market. I have a ton of things up my sleeve and a kitchen counter full of asparagus, fava beans, radishes and strawberries.
Also, one of my favorites, english peas.
I've got a Tarragon Chicken roasting in the oven, and I've invited Amber over for dinner, with clear instructions to bring the wine. While the chicken rests, these English Pea & Pecorino Crostini with Mint will be just the thing.
And then we'll toast to all the future possibilities.
English Pea & Pecorino Crostini with Mint
adapted from Molly Watson
2 lbs english peas, shelled
3 tbsp good quality extra-virgin olive oil
1 large clove garlic
1 fresh baguette, sliced on the diagonal
Pecorino for shredding
salt & freshly ground black pepper
mint for garnish
1 tsp fresh lemon juice
Bring a saucepan of water to boil and add the shelled peas. Boil for about 1 minute until slightly tender. Drain and rinse with cold water to cool the peas. Dry as best you can, and set them in a bowl. Mash peas with a fork with a touch of salt, the lemon juice and 2 tbsp of the olive oil.
Toast the bread and rub with the garlic. Discard the clove. Spread the pea-mash generously over each toast. Sprinkle with pecorino, mint and black pepper and drizzle the remaining tbsp of olive oil over the toasts. Add more salt to taste and serve.