I am not at all embarrassed when I say that I haven’t seen the clock at this hour {at night} in quite a long time. I like my sleep, have been rising with the sun, and I have been pretty productive. Why just today I enjoyed a productive day today where I devoured a bowl of almond butter and banana oatmeal, ran 10 miles, practiced an hour of yoga, showered, snacked on some ants on a log {i.e. celery filled with peanut butter, topped with dried cranberries because I’m not a sheep}, moseyed around campus in deep meditation, ate some delicious {albeit beautiful} citrus marinated beets over raw kale and quinoa, watched The Sound of Music, and really took my time making dinner.

Alright, you caught me but a productive day doesn’t have to include any homework at all, you know…

On the menu tonight was a plate of harissa polenta and roasted romanesco with caramelized onions.

And this song. It’s been in my brain all day, therefore it should be in yours too.

Today was a beautiful day, where I was feeling calm and cheerful. And that is joy in and of itself.

So I don’t really have much insight to give you today or mad talk of tantalizing foodstuffs.

After such a joyful day, all I really need to do is share a recipe with you.

That and right now I’m feeling pretty sleepy and tired.

Harissa
recipe from: Alice Waters’ The Art of Simple Food
recipe yields: 1 cup

Harissa is a North African condiment best used in soups, roasted meats, grilled vegetables, spread into sandwiches, or into rice/couscous dishes {as directed by Mrs. Waters herself}.

Toast on a hot griddle until puffed and fragrant:

5 dried ancho chiles (I happened to find a bag of these at my local farmer’s market!)

Take care not to burn them. Remove and discard the stems and seeds. Put the chiles in a small bowl, cover them with boiling water, and let them soak for about 20 minutes, then drain.

Roast over an open flame until the skin has thoroughly blackened ad blistered:

1 large red bell pepper

Set the blackened pepper aside covered with a towel or sealed in a paper bag for 5 minutes or so to steam and loosen the skin. Peel the pepper, discarding the stem, seeds, and skin.

In a blender, purée the soaked, drained chiles and peeled pepper to a smooth thick paste with:

4 garlic cloves, peeled
salt
3/4 cup olive oil
1 teaspoon red wine vinegar

Toast in a skillet:

1/2 teaspoon cumin
1/2 teaspoon coriander seeds
1/2 teaspoon caraway seeds

Grind all of these with a mortar and pestle before adding to the pepper purée. Taste for salt and if desired, thin the sauce with a bit of water. Store in the refrigerator for up to 3 weeks under a film of oil.

My dinner tonight: harissa polenta with roasted romanesco and caramelized onions.

It should be your dinner tomorrow. Or sometime soon.