better than snow
I woke up this morning to see snow outside, so I pulled a plate to create what I wish snow tasted like—
a quarter of a poached pear, steeped in its cinnamon poaching liquid, a quenelle of Fior de Latte gelato from Brooklyn Larder, and a small bit of crème fraîche. Like the snow, it melts quickly, urging me out and into the day.
The Grand Army Plaza Greenmarket still held green things, though I thought the tiny brussel sprouts might fill the air, lifted by the whipping winds,
and I bought fresh eggs, portobellos, parsnips, spinach, acorn and butternut squashes, fractal cauliflower, those little sprouts, polenta, and whole Milk Thistle milk.
Yesterday, I assembled the components of Hoppin’ John, (rather than my usual Hoppin’ Jonatha variation on this traditional New Year’s Day food: black-eyed pea cakes with aioli over collards), stirring the soaked peas into the collards and their released juices, frying Burgers’ Smokehouse bacon to crumble on top.
And, crossing my fingers for even more luck, let’s begin this year of cooking…