Daily Archives: May 13, 2015

Our birthdays have passed.  I worked ridiculous hours on hers, and she worked a very long day on mine. On both, we spent what little “free” time we had working on the house, since the real estate photographer was scheduled to visit this morning.

Of course, the Creator of the Universe having an occasionally wry sense of humor, that didn’t happen. The photographer quit his job yesterday, and the company he worked for didn’t tell our realtor–so there she was, first thing in the morning, setting out the jars of lemons and the sale-bait throw pillows. I’m hoping that neither cat sheds a single hair between now and the rescheduled appointment–and hoping that the agency keeps the new photographer happy long enough to get the job done.

On her birthday, we had great burgers on the way to the theatre. She dropped me off at the theatre for the matinee, went for a hair appointment, and came back to see the evening show.

On mine, I left my studio to meet her train, and we went for a Japanese performance-art dinner at a restaurant on the way home. We had the place almost to ourselves, which was fun in its own way. We got the chef’s undivided attention–as well as all the flying broccoli.  We oohed and ahhed over the onion volcano, and tucked into speedily grilled chicken, steak, shrimp, vegetables, fried rice and noodles.

In both cases, we got home and finished our chores too late and tired for cake, but we can have cake another time. Life is sweet without it.

It would be nice to have an entire day to ourselves, to celebrate, or maybe just to sit.  It would be nice to think that’s how we can spend our birthdays, but that’s not the way it is yet. Or maybe ever. But a birthday–it’s just a day. A celebration can be deferred so long as the event isn’t forgotten.

While replying to birthday messages this morning, I saw this recipe I’d written up and posted to Facebook years ago.  I don’t think I forgot to cook the fish, or if there wasn’t time for it, or just decided not to. It could be an unconventional belated birthday feast sometime.  Or maybe

Not the Special at Ocean Grill

My meat-and-potatoes Dad would be pleased that I can feed myself, but probably would shake his head at this one.

Pierce a spaghetti squash (about 2 lbs.) all over with the point of a knife.  Microwave on high until tender (about 15 min.)

In a heatproof measuring cup or bowl, soak a handful of dried mushrooms in a cup of boiling water.

Film a skillet with olive oil and set it over medium-low heat.  Sweat in it:

3 shallots, sliced thinly

1 t garlic, minced

1 rib celery, sliced thinly

After a few minutes, add to the skillet

1 carrot, diced

Clean and remove the tough stems from

1/2 bunch collard greens

Remove the mushrooms from the soaking liquid; slice them and set aside.  Strain the liquid to remove any sandy bits, then pour the liquid into a saucepan over medium heat.  Add to the liquid:

1 envelope bonito flakes (or 1 T miso)

1 t soy sauce

Stir to combine, and cook until the liquid is reduced by half.

Cut the greens into thin strips, add to the saucepan; cover, reduce heat to medium-low, and cook until the greens are tender but not mushy (about 8 minutes).

While the greens are cooking, add to the skillet:

2 T tomato paste

1 t balsamic vinegar

the sliced mushrooms

Stir until combined. Then remove half of the vegetable mixture to the bowl of a food processor and puree.  Add a little olive oil and some of the greens liquid to thin the puree if necessary.  Return the puree to the skillet and stir to combine.

Slice the squash in half, scoop out the seeds, then use a fork to separate the flesh into “spaghetti.”  Salt and pepper the squash to taste, and add a little butter (or olive oil, if dairy is forbidden).

Top the squash with the greens and vegetable sauce.  Sprinkle with a little parmesan cheese (or soy substitute).

The tilapia that was supposed to perch atop a mountain of vegetables?  Serve that another day.  Maybe with the leftovers, if there are any.