the 80 acres: May 2010

0 5 . 3 0 . 1 0

i woke up

in between

d r e a m s ,

a cool morning breeze ruffling the window curtain

& wafting delightfully over my skin.

summer begins.

0 5 . 2 9 . 1 0

my dear brother

turns 23 today.

i am the luckiest.

0 5 . 2 7 . 1 0

grey skies

ylang ylang

yellow house

was this time last year that long ago?

0 5 . 2 5 . 1 0

Part Two:

R O S E S

i bought a bottle of rose extract at least a year ago.

have been dreaming of making rose shortbread cookies.

simple/delicious. roses/butter.

i mean, really.

i finally did. okay, well i can't get enough.

0 5 . 2 5 . 1 0

Part One:

G N O C C H I

it has been a long time.

but my love for homemade

{ gnocchi }

will never change.

tonight: gnocchi with bacon, kale, shallots, shitakes, parmigiano.

bake one russet potato at 400 degrees for 45 minutes, or until tender. remove skin, mash flesh into a bowl. add some salt, a good amount (1 Tbsp for my taste) ground nutmeg. combine. beat one egg in separate bowl. add about 3 Tbsp of egg to potato mixture. add about 1/2 c "00" or all-purpose flour to potato. combine into a dough. roll dough into 1-inch logs, and cut into pieces (small or large depending on your taste). transfer gnocchi to baking sheet. boil a pot of salted water. while water is boiling, chop 1 large shallot, smash 2 cloves garlic, prep 5 leaves of kale (remove middle vein and tear into pieces), and slice handful of mushrooms of choice (i like shitake). fry two strips of bacon (or pieces of pancetta) in skillet. remove bacon, set aside, and chop into pieces. in same skillet (with remaining bacon fat), add garlic and shallots and allow to carmelize. add sliced mushrooms. add 1/4 stick butter and some fresh or dried sage to skillet. let brown for a couple of minutes, then add kale to skillet and cover with lid for about 3 minutes. remove lid and toss ingredients. meanwhile, boil gnocchi for 3-5 minutes, or until they float to surface of water. remove with slotted spoon and transfer directly to hot skillet, searing exterior of gnocchi. if necessary, add more butter/olive oil. add chopped bacon back to skillet. allow gnocchi to become golden brown. remove from heat, and serve. top with grated parmigiano and a drizzle of extra virgin olive oil.

0 5 . 1 7 . 1 0

slow morning in the Yosemite woods.

fire burning, coffee steeping, and

a few hours of play.

0 5 . 1 2 . 1 0

things are settling,

and also just beginning.

0 5 . 1 0 . 1 0

arugula & fresh herbs

(and anything with an egg on top)

...yes.

2 1/2 c arugula

1/4 raw walnuts, smashed

1/2 c grated/shaved parmigiano reggiano

1/2 c polenta (cooked & cooled)

2 sprigs fresh oregano

2 sprigs fresh thyme

juice of 1/2 small lemon

2 Tbsp extra virgin olive oil

dash balsamic vinegar

1/2 tsp sea salt

1 tsp black pepper

1 egg

combine arugula, walnuts & parmigiano in bowl. crumble cooled polenta into bowl. add leaves of fresh oregano and thyme. add lemon juice, olive oil, balsamic, salt & pepper to taste. toss ingredients together. fry egg, place on top.