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Monday, May 2, 2011

Write With me: Cooking Up a Little Thyme and Place



Tell me, how do you manage your space and "thyme?" I suspect you've had your struggles too.

When my youngest son, Jaryd, returns from school in Savannah, I feel a wonderful and proud kinship with him. As the second artist in our house with projects (he is a character technical director) and deadlines, his dedication and discipline is an inspiration.

Way back in 1995 before C’est Si Bon! began, I ate whole winters away, pondering, paragraphing and dreaming. I wrote wherever I was--there was no one set place, just any of the various rooms and decks, sun porches, and tables of dining and cooking. I always was moving; my ideas, my papers, my dreams. There was a shifting and resorting that went on constantly. My laptop went wherever I went: France, Italy, North Carolina, Virginia, New York, and Colorado. It was grand and I covered a lot of ground. I was easily distracted.



A little corner of the sky at C'est si Bon!

But since C'est Si Bon!'s business has grown, I knew something had to change. I wanted both my writing and my teaching of cooking to thrive. Enter: The quest to make thyme and place.

This challenge has been years in the making--but finally I've made measurable progress. I asked our oldest son, Erick, who is an executive chef in Colorado (a tres fantastique sushi artist if you will!) if I could take over his room for writing now that he lives far away. And he agreed! I quickly moved in all the apparatuses of a writer: books, photos, file boxes, and spiral notebooks. On the walls I hung my maps, and beside the desk I positioned my lamp with the St. Jacques shell.



Do you dream? (So do I!)

Enjoy wherever you are, and I invite you to share where that is!

And now back to work.

Acciughe, Roman Sauce of Anchovies, Parsley, Garlic, and Capers

This combination is so luxurious and perfect to serve over:

roasted asparagus
fresh little buttery heads of lettuce
grilled chicken, beef or shrimp
all of the above and a giant bowl

2 tins of anchovies
6 cloves of garlic, chopped
2 cups olive oil
1 1/2 cup fresh chopped parsley
2 tsp capers, chopped

Place the anchovies, garlic, parsley and capers in a medium pot. Add the olive oil. Warm over low heat until anchovies melt. Serve at room temperature.

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