What is it...is it the end of the year, the dark days of winter solstice, the end of cookbook writing and launch amid a busy business...what is it that has the deepest part of me asking, begging, for a rest? Wait, you too?! We like to think our listening skills are honed enough to hear the call, and heed it. This means cooking for rest, resting for rest, and allowing creative wellsprings to slowly, surely bubble up (and become surging artesian wells).
"We must always change, renew, rejuvenate ourselves, otherwise we harden." — Johann Wolfgang von Goethe
So. I'm sending along recipes that say "rest" to me, because making changes and taking breaks in the action include taking care of ourselves with good food from our own hands. I'll be in the kitchen some in the coming weeks, but I'll take time with my books and writing and the other creative making I have always loved but haven't "done" in a long time (painting, embroidery, knitting, games, you get the idea) in the month ahead. How about you?
This favorite, moghrabieh, is often a New Year's dinner treat. You see Lebanese pearl couscous, chickpeas, and pearl onions in there. The broth is seasoned with warm spices. It's delicious and comforting and encourages the slow-down we need.
I love it for many reasons: head of cabbage is about all you need. Garlic, lemon. Flecks of parsley or mint or any herb really. It goes all week long in the fridge. Make a little bowl to crunch on, cold, as an easy lunch while gazing out the window.
The flavor in this jam, and the wonderful texture, calms me down. Anise, walnuts, figs. A spoonful or two on its own or with toast or on a cheese board when we decide a little company makes the rest feel right.
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