Some of you have very sweetly written me to ask how I’m doing after this post. Truthfully, it’s day by day. This Thursday is the first day that I’ll be living alone…for the first time in my entire life (with the exception of a very brief period in Boston that didn’t work out all that famously). Yep, and I’m 31. When you’ve been with someone as long as we have been together, it’s just the way it’s always been. So I have days where I’m excited to rearrange the furniture, and I have a lot of days where I’m really anxious and worried. I bite my nails, watch bad late night TV, and eat strawberry jam out of the jar. Today’s been one of those days. I’ve discovered days off from work aren’t necessarily great for me–there’s a little too much time to think and be in my own head. It’s important to stay busy. But the more I try and figure out what it is I’m so worried about, the more I realize it’s really just the unknown. It’s not knowing how I’ll feel next week or this summer or who I’ll go to first with exciting news or wake up in the middle of the night with a terrifying dream. So I’m trying really hard to just sit with that. Sit with the unknown and try and not figure it all out this second. Because I can’t. And I’m guessing it’s not ready to be all figured out.
Also, eating alone isn’t my favorite thing in the whole world. I rarely cook big, elaborate meals in the first place but now–and lately, my meals are getting simpler and simpler. And so today, I bring you one of my favorite substantial salads. I usually make this in the summer when the weather gets so hot that you can’t be bothered stepping into the kitchen. It’s great because it’s easy and filling and doesn’t take a whole lot of mental energy–nice for those days when you’re feeling a little strapped in that department.
Today I also leave you with a question and a favor: tell me, what do you like cooking when you’re home alone? Or even better, maybe you live alone: what are your favorite dinners to prepare? Love to hear any suggestions! Because as good as this salad is, it’ll need a little company at some point.
I use tofu in this salad and lightly pan fry it in grapeseed oil. I love the oil because it has a very mild flavor and a high smoke point (unlike olive oil) so it’s perfect to lightly and quickly pan fry something like tofu. If you’d rather bake the tofu or buy it pre-cooked, that’s fine too! While this salad is best eaten right away, I have had it for leftovers the next day and it’s held up just fine. The peanut dressing is dangerous stuff: it’s nice to make a little extra to have laying around to dip veggies or pita in for a late-night snack.
For the Salad:
Make the Dressing: In a small bowl, whisk together all ingredients until well combined.
Make the Salad: Slice tofu into long slices and lay flat in a bowl or shallow dish. Cover with simple marinade of soy sauce and let sit for at least 30 minutes. In a small sauce pan, heat grape seed oil and lightly pan fry tofu for about two minutes on each side. Place on paper towel to cool.
Once cool enough to handle, slice into thin strips. Next, toss the cabbage, bell pepper, carrots, sliced tofu, and green onions into a serving bowl and dress.
On Monday our little family of three is headed to the airport at 6 am to board our first with-baby cross-country trip. We'll be visiting Sam's family in New Jersey for a few days, then renting a car and driving over to meet up with my family at my mom's lake house in the Adirondacks. Sam's younger sister and her kids have yet to meet Oliver; my grandpa has yet to meet him, and Oliver has yet to take a dunk in a lake, see a firefly, or spend quality time with energetic dogs -- of which there will be three. A lot of firsts. This week my family has been madly texting, volunteering to make certain meals or sweets on assigned days while we're at the cabin and it got me thinking about really simple, effortless summer desserts -- in particular, ones that you can make while staying in a house with an unfamiliar kitchen and unfamiliar equipment and still do a pretty bang-up job. I think fruit crisp is just that thing.
Somehow, in what seems to have been a blink of an eye, we have a six month old baby. In some ways I can't remember a time we didn't have an Oliver, and in other ways it's all a blur broken up by a few holidays (a Thanksgiving thanks to grocery store takeout, and our very first Christmas in Seattle), a few family visits, a one-day road trip to Portland, a birthday dinner out, a birthday cake, weekend drives to nowhere in particular, swimming at the pool with Oliver, weekly get-togethers with our parent's group, doctor's visits, hundreds of walks around the neighborhood, hundreds of cups of coffee, dozens (or more?) of scoops of ice cream. Most of the worrying about keeping a baby alive has made way for other concerns, and Oliver's need for constant stimulation or soothing walks and car rides has been traded for stretches of time playing with a new toy or checking out his surroundings. In truth, it's thanks to that tiny bit of baby independence that this humble, summery cake came to be in the first place. So we've all got an Oliver to thank for that. Or, really, we have a Yossi Arefi to thank, as it's from her beautiful new cookbook that I've bookmarked heavily and am eager to continue exploring.
We walked to the library last week and I had a strange realization standing in line watching Sam check out his usual massive stack of books: Will I ever have the time to read stacks of books again? I used to be much more of a reader than I am today -- a fact I'm not at all proud of. But when evening rolls around and the more formal workday ends, I find emails and other odds and ends creep in. Walking home from the library, I began obsessing over free time for reading, asking Sam if we'd ever be those two old people who study bird manuals and can recognize birds on walks. I want to have the time to read bird manuals someday. For now though, we're young and we're working a lot. We did sneak away on that one-night camping trip I told you about, and cooked some interesting, haphazard meals which I hope to share with you soon. For now though, for summer: a strawberry dessert recipe.
Much like friends, types of Sunday mornings, or books -- there are many different kinds of desserts. Sometimes you may be in the mood for a light French cake piled high with summer fruit. Other days, a thick slice of fragrant pound cake will do. And then there are those days when you crave a rich chocolate mousse that you share after a night of good conversation and a little too much wine. But let's be honest. When it comes right down to it, the most basic and unassuming dessert of all is sometimes the only one that will do. A good and simple affair. Vanilla ice cream. So I want to talk about that today--about a dessert that withstands the test of time, that will always be there for you. A dessert that is far from trendy, that doesn't play favorites or trick you into thinking it's something that it's not. It's a good foundation. A solid beginning.
[ Pie. if you've been around here much in the last few months, you know that I make pie. A lot of pie. And I'm particularly excited to share this pie with you today because it helped me break out of a rut. A pie rut. A baking rut. A Marge inspiration rut.