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Saffron turns 1 *twinkle twinkle*

Natural Bridges

While watching La Strada and devouring a Barcelona Bar, I suddenly realized the date. Could it be? Yes, indeed. A year ago I started my blog. It was a cold night, my back was hurting, a sick baby lay next to me, with a new laptop beside me, and a traveling ex which meant no break for another 2 weeks. I could not reconcile the physical stillness and quietude that accompanied a sick child with the zillion ideas racing through my head. And there, my new laptop sat, shiny new and fast with lots of memory… Saffron Paisley was born.

In my 20s I had aspirations for both an academic and culinary career. Then I got married, and though I still thought those two paths possible, somehow I got sidetracked. This happens, more often than not. But now, or a year ago, in my late 30s (ahem), all I could think about was writing. Just writing about all the things that matter to me… And that is what I’ve been doing. And I refuse to be discouraged by the fact that the post that gets the most hits is about Skype sex.

How to measure progress? Today my daughter is sick, the same stillness and quietude reigns, and the same desire to write persists. My ex is away,  5 weeks this time, and I am as overwhelmed and stressed as a year ago. And my back still hurts! Where is the progress? I have to look closely, for it is there, unquestionably. Getting through the year, √. Happy healthy kid, √√√√√. Dating, sort of, √√√.  Sleeping better, √√. Drinking less coffee and booze,      . Creative juices still flowing, √√√√√.  Feeling strong and capable, √√√√√. Endless possibilities, √√√√√. Things to write about and do, alone and with my daughter, √√√√√√√√√√.

The best part is that Saffron Paisley exists, is part of a community, has a rockin’ set of friends, and is supported and followed and read and even, unimaginably, has some very loyal fans! Who knew?! And for those things, I am very grateful. Thank you.



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A Winter Meal for a Fairy

ChixLivPasta

Years ago I had the most delicious pasta dish at Oliveto. It is one of two pasta dishes that stand out in my mind as utter perfection. It was a cold rainy winter day but somehow I managed the 1 1/2 hour trek to Piedmont. Oliveto is one of my favorite restaurants, it is like coming home. Great food, friendly staff, and the exuberance of Chef Canales always set the stage for a memorable evening. I was pregnant at the time and my appetite was off the charts. Yes to salad, yes to the salumi platter, with a the addition of a few slices of mortadella. Their mortadella is of the melt in your mouth variety, ever so light. And all made my Chef Bertolli. And yes to anything else… But what I really wanted was a bowl of pasta. Oliveto grinds the flour for their pasta. Freshly ground flour for freshly made pasta is something to experience, especially if making pasta from different grains. So, on this cold rainy winter day pigeon liver and sage on buckwheat pasta was on the menu. That dish just rang true that evening. Hearty, earthy, dramatic, aromatic… Reflective of the weather,  a winter dish.

After a week of continued rain, which in California either sends its residents into a depressive state or hibernation, this dish came to mind. Yesterday was a very rainy day, and it also happened to be my daughters half birthday. Yes, we celebrate 1/2 birthdays. All her mates were in school or unwilling to leave their house, so no one came over for cupcakes and a playdate. But I did want to at least make a special dinner for my little girl who happens to love chicken liver and sage! Well…

Chicken Liver and Sage Pasta

  • Chicken livers
  • Garlic
  • Fresh Sage, whole branches, and some chopped.
  • Olive oil
  • Buckwheat pasta
  • Salt and plenty of black pepper

This is the simplest and quickest of dishes to prepare. A no recipe recipe. Add as little or as much as you like. Bring your pasta water to a boil, I used spaghetti noodles, and cook as instructed. Heat your saute pan with olive oil, place the peeled garlic and fresh sage bunches. Fry until garlic is brown. Remove garlic and sage. Add the chopped sage and chicken livers and a splash more of olive oil. Cook livers until evenly brown and cooked through but still soft, do not overcook! Turn heat off. Add drained pasta when ready, toss, add salt and black pepper. Serve immediately.

The dish was as I remembered. The heartiness of the buckwheat pasta is perfect for the liver, and the sage adds a sweetness and earthiness to the dish. The Fairy devoured her pasta with two hands and immensely enjoyed the company of her chicken liver loving Aunties (who, as all good aunites,  are not discouraged by rain!).  In the end, not a bad 1/2 birthday. And there was still room for chocolate cupcakes and candied ginger.


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Posted in Make.


r. c. Mutabilis

Rosa chinensis Mutabilis

Rosa chinensis Mutabilis

At no other time of the year do I dream more about my garden than now. Partly because the leaves have fallen off most everything, and partly because this is the time of year to buy and plant roses and fruit trees. Yesterday my daughter and I enjoyed tea in the garden, and she wanted to make a cake. Garden cakes always involve foraging for flowers (her interpretation of flour). I watched as she wandered through the garden. She found some borage, lots of oxalis, and Mutabilis! Yes, despite being January, Mutabilis is blooming.

Rosa chinensis Mutabilis is a China rose that dates to 1894, she is considered a heritage rose. She is a lovely thing. Five petaled with softly cupped single flowers. She starts a light yellow, moves to a coppery pink, and ends a lucious deep pink.  She is accompanied by glossy green finely toothed leaves on long canes. She is gorgeous, and smells fantastic. In fact, she is sometimes called Rosa odorata. She is very bushy, and in the proper environment can easily grow to 7 feet. In my garden she lives under the nectarine tree and spends most of the year in the shade. Not the best place for the previous tenant to have planted her, but she thrives. She is a happy 3 feet tall and I am loathe to move her. So, there she will remain!

Mutabilis is freely used as a landscaping plant where I live. At first, I have to admit, I was annoyed that such a beauty had to live next to the ATM. I snobbily viewed landscaping plants as second class specimens but someone in Santa Cruz has been very busy these last 5 years, planting not only Mutabilis but also gorgeous lavendars and olive trees. I guess, the forager in me is happily anticipating the foraging potential… If you are looking for a rose, or if you have room in your garden for one more plant, I highly Mutabilis. Even though all the literature says she is prone to disease, in my experience she has always thrived and under very varied conditions.

Some places where I buy roses:

1. Vintage Roses

2. Roses of Yesterday and Today

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Entomatadas, mi amor

Entomatada with Broccoli Rape

Entomatada with Broccoli Rape

Everyone has a dish and this is mine. You know, the dish you can eat for breakfast, brunch, lunch, dinner, middle of the night kind of dish. The dish you often eat alone, standing in the kitchen. The dish that never lets you down, can always be prepared  quickly, and always leaves you happy and satisfied. The dish you want to share with friends but don’t because it is so humble, so simple, so lacking in art or skill… And certainly the dish you make when you arrive at your home after traveling. And though the dish in your life doesn’t have to be defined by culture or a culinary tradition, it often is.  After all, the flavors must be deeply rooted in memory, taste, history, and psyche if it is to be your “dish.” Recently my friend Marlena came to visit and I knew, I felt deeply, that if anyone could appreciate my dish, it would be Marlena… And a one pan meal, ready in 3 minutes? What could be better?

Entomatadas

  • Humblest of ingredients...

    Humblest of ingredients...

    Corn tortillas

  • Eggs
  • El Pato Sauce (it is spicy)
  • Olive oil
  • Salt
  • Variants or additions: refried beans, greens, huitlacoche, queso casera, sauteed hibiscus blossoms…

This is a one pan meal, unless you wish to make some additions. In that scenario, cook or reheat your filling. One reason I like this dish so very much is because it is so easy to customize it based on my mood, or hunger! And, if cooking for others, special requests are not a concern. This is essentially a layered dish, so built it as high as you like. You choose for a light meal perhaps two tortillas, one egg, and a layer of beans. Or more tortillas, eggs, and different additions. Entirely up to you! This dish is built on the plate in which it is served, of course. If making for more than one person, I suggest making them simultaneously. Keeps both, or more, warm and you can sit and enjoy together, of course.

  1. Heat pan. Drizzle some El Pato sauce onto your plate. Heat tortilla, you can add a bit of oil if you like. When tortilla is hot, place on your plate.
  2. If you have an addition (greens, beans, etc…), place over the warm tortilla. Now your egg, your choice of  how you cook it, I like mine pretty runny. When cooked to your satisfaction, place over plated tortilla.
  3. Repeat! Finish with more sauce and a dash of salt. Yes, that easy.

A clean plate must mean she liked it!

A clean plate must mean she liked it!


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A Fairy’s Garden

When the first baby laughed for the first time, the laugh broke into a thousand pieces and they all went skipping about, and that was the beginning of fairies.

Do you believe in fairies? If you believe, clap your hands!

J.M. Barrie

A Fairy

My daughter and I spend a lot of time in the garden. Tending the veggies, clipping the rose bushes, weeding, not mowing the so called lawn, watering and running through the sprinkler, swinging on the hammock, keeping the primula theater alive, blowing bubbles, bouncing on the trampoline, painting at her easel, having tea parties under the canopy by the fig tree, yelling at the scrub jays to keep out of our garden, leaving acorns out for the squirrels  and water for Moxie, our cat. And, most importantly, tending her shoe garden. She loves to water and arrange and rearrange all the potted plants. Recently, in a moment of “I need to simplify my life,” I went through her closet (um, not mine!) to clear some things out. After all, kids outgrow everything so fast, and I still had shoes from when she was a newborn. Naturally, I kept my favorite and then one of each pair. Clearly, I’m not good at cleaning out the closet. But I didn’t know what to do with the one shoe that I had decided to get rid of. I couldn’t possibly pass one shoe along to friends or donate, and I couldn’t throw it away! So, the shoe garden was born.

How to make a shoe garden:

  • gather old shoes
  • find objects throughout your house than you really like AND will weather
  • keep it seasonal! we added pumpkins and gourds that look like swans, our favorite
  • succulents
  • succulent potting mix
  1. Prepare your vessels. If you have any waterproof shoes, like rainboots, make some holes at the sole to allow for proper water drainage.
  2. Pair your succulent with your shoe. This is very serious business and requires some thought. I used trailing succulents for the rainboots, and took into careful consideration the shape and color of leaf with the design and color of the shoe. Do your best to create your own style.
  3. Depending on the shoe, add some succulent potting mix to the shoe, carefully filling the toe cavity.
  4. Place the succulent carefully in the shoe, and fill the remaining space with more potting soil.
  5. Continue until all shoes are filled.
  6. Water carefully.

Once your shoes are properly filled and watered, you can arrange your shoe garden where you like. I recommend a spot where you can it admire it from a window or door, and where it has plenty of room to grow.

And her garden

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