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Last week Jason and I took five days and four nights out of our schedules in order to get out of Los Angeles. Four nights and five days for what seemed was just a minute.
We packed a cooler, a change of underwear, our camera, an ipod worth a decade of continuous music, Cosmo’s squeaky toy, and a liplube, and off we drove to New Mexico.
There, Jason’s best pal, his soul brother, his BFF Paul welcomed us at his log cabin hidden amongst sky-reaching pine trees on top of a mountain. Fourteen glowing eyes, twenty-eight legs and six tails total, all of which belonged to Paul’s cats, froze motionless behind his back at the threshold of the house upon our arrival.
If you’re quickly doing the math in your head, and 2 plus 2 just won’t make 4, know that one of the seven felines was a Manx. Ah… six tails indeed.
And then Cosmo appeared. Out of the car he sprang and around the house he span sniffing the ground and learning about his new circumstances. He spotted a cat, one of the seven that had dispersed in the darkness, and set his aim. Little did he know, the cat (all of them) moved with the speed of light (from his perspective) and flew through four bedrooms, the kitchen, and a vast living room in the same time poor Cosmo was still trying to find a way out of the first room alone. The three of us stood there, the speechless spectators, and quickly came to a conclusion that no intervention was required. Cosmo would never catch up with any of the kitties, hence no threat was posed.
Sequestered within the heart of the forest, wild coyotes crying in the distance, we set by the fireplace and exercised our brains talking for hours on about life and humanity, ecology, the origin of Homo Sapiens, Terence McKenna, fire fighters, the stars above and the volcano nearby. At sunset, we drove to the peak of the mountain and watched the sky.
We walked through the woods for hours, down to the river and up, by the Aspen girls. Then, in complete darkness we found the way out onto the highway and back to the house.
We cooked all meals, from breakfast through dinner. Well, I cooked, but always surrounded by eager and willing helpers. All it took was a hundred dollars that we stretched between four people and three meals a day over the July 4th weekend.
Five days away from home, from my kitchen, and from my computer turned into a full week of catching up. Not only did I not have time to write, but also I had to gear up for a whole lot of cooking for my upcoming Lunch Deliveries.
Before I withdraw back into my kitchen chambers, I want to share with you a dinner idea. Something different. It’s a simple peasant food with a smoky twist I put together one day recently–ROASTED ROOT VEGETABLES WITH SMOKED MACKEREL.
There’s such a colorful and flavorful variety of root vegetables you can make this dish every time anew. Pick three veggies at a time and reinvent the meal over and over again. You could do carrots, turnips and kohlrabi. Add potatoes for extra body. Next time try diced rutabaga, parsnip, and squash. Add Brussels sprouts for color. Then you still have beets in various colors, same as carrots, plus a celery root, and a fennel bulb to twist it all together. Roasted onion never disappoints either.
To roast your medley, first preheat the oven to 400ºF. Wash, peel and dice all veg keeping them all more or less same size. Toss the bunch into a roasting pan, sprinkle with olive oil, add a bunch of fresh thyme (leaves picked or whole brunches scattered around), half a spring of fresh rosemary (or leaves picked and scattered around), a few crushed garlic cloves, and 1-2 bay leaves. Season generously with salt and pepper and mix everything about making sure all pieces have been treated justly. Pour 1/2 to 3/4 of a cup of veg or chicken stock to the bottom of the pan, and slide the dish into the hot oven. Roast for 30-45 minutes (depending on your veg and the dice size). Half way through, dive in with a long spoon and toss the medley about.
When finished, scoop as much as your hungry soul desires onto thy plate, top with chunks of smoked mackerel (that you had previously scraped with a fork from the fish itself, leaving the bones and skin behind), and freshly picked dill. Treat the fish with just a few drops of lemon juice, sprinkling from up high. That simple touch thus turns the meal automagically into a hedonistic thrill.
I can’t even describe the pleasures you are to experience upon the first nibble. The creamy flesh of the oily fish melts together with the savory vegetables producing a carnival of joy in your mouth. Don’t just take my word for it. Try it at home, I dare you.