Respect.

'One of the secrets of a happy life is continuous small treats' --Iris Murdoch

I've been carrying around a heavy heart, every day, for the past four months. A friend of mine often asks me after a hard day or when something is on the horizon: 'what are you going to do to take care of you?'. I think it's so strange to suddenly think of trying to properly plan to pamper myself, to think I will need to offset some pain. I am a planner, see. And when life throws the curveballs that it will ultimately always do, I feel out of sorts, equilibrium lost. I am not so arrogant to think that life should go according to my idea of what should be, but when your life is suddenly turned upside down without warning? That sets me off spinning like a top, trying to find solid ground. So, I know that I need to do what I do best: plan. I find myself doing small things, things that will make me smile, bring a little sunshine to my soul.



This weekend, I enjoyed some wonderful meals out, found the perfect old fashioned, had some laughs in spite of it all and slept in until 9 on Sunday morning. I went to a new butcher in Woodinville on Sunday, and besides buying some local butter and cream, I decided to treat myself to an aged New York steak to have for dinner. Bill the Butcher's operation is all about sustainability; he has been working with the farmers for more than 10 years. He knows the fields in which the animals live and graze and how the animals are treated in both life and death. He quotes Michael Pollan in conversation and sells the DVD's of Food,Inc. He specializes in grass fed meats, and has a wide assortment of cuts to choose from. This NY steak was delicious; I grilled it on the stove top in a Le Creuset grill pan, and finished it in the oven. It had a nice fat cap, and a distinct herb-y flavor. It was perfect with my Januik Cabernet. To go with my juicy steak, I tried to re-create this amazing beet salad that I had with my dear friend at Delancey a week ago. It was good, but I am still missing something.. I will keep working on it. So on Sunday, I made myself a delicious dinner, and opened a nice bottle of wine. I sat down, and quietly thanked the farmers who grew the food that I was eating. Who respected the land and the animals. And while I was sitting there eating my wonderful meal that I made for myself, I was missing T and all of our dinners shared. I wished he were there to share this steak with me, so we could talk about the farmers, and how admirable it was that Bill had a mission. But, I pulled myself back to the present. I respected the place I was in today, and trusted that it will all work out the way its supposed to. Respect- it comes in many forms, but it's oh, so valuable.



Beet & Blood Orange Salad

loosely adapted from a Delancey Salad

4-5 small to medium golden beets
1-2 blood oranges, depending on size (I used cara-cara oranges)
handful of chopped Italian parsley
shaved manchego cheese

citrus vinaigrette (recipe follows)

Roast the beets. Trim the end off the beets, and cut in half in they are on the medium size. Wrap in a foil pouch with a little olive oil and salt/pepper. Roast at 400 degrees for 35-45 minutes, until tender.

When the beets are done, carefully open the pouch. With a paper towel, wipe off the skins. Slice the beets.

Supreme the blood oranges and add to the bowl with beets.

Dressing:
1/4 c finely chopped shallots
1/4 orange-champagne vinegar
1/2 extra virgin olive oil
s & p
1/2 tsp of dijon mustard

Dress the beets and oranges. Toss in some chopped parsley. Finish with shaved manchego.