Is getting organized and finding balance the same thing? It's a sort of existential chicken & egg conundrum. You need to get organized to find balance, you need some balance to get organized. I guess they both contribute to zen-ness. But then a friend once told me some recommend dropping lists all together and following organically what you want to do. Anything urgent will present itself when it's time to do something about it. I find that outlook very attractive, but can't say I've been able to make it work. Or to make it work to satisfaction. In fact when I do do that, I find myself torn between the feeling that I don't have a plan pinned down and things are piling up and I'm a bit in over my head, and the fact that it just feels good to do what I decide to do (a great luxury, mind you) and the rest will somehow fall into place. It gives me the mental space to focus on the task at hand, actually. This past week was one of those dual weeks, where the impetus to follow my instincts (cook, try, have friends over several nights in a row) yielded joy and satisfaction, with a slight pinch of guilt for going off my plan a bit.
Here goes some images from our plates and our kitchen, followed by this week's menu.
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| We found parsley root this week. Delicious, post on it soon. |
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| We made pork belly two ways, Japanese style from Just One Cook Book blog, and roasted with apples |
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| A peach & mint clafoutis which I still need to tweak before posting... |
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| The Watermelon Gazpacho from Cannelle & Vanille, and the Chilled Pea Soup fromArtichokes with vinaigrette Main course: Tofu & baby bok choy puree TUESDAY (My mother's birthday!) Lunch Appetizer / Finger Foods: Tomatoes, cucumber & hearts of palm salad Main course: Salmon with mustard greens puree Goûter - Plum pear compote with banana Dinner Appetizer / Finger Foods: Chilled pea soup from Cannelle & Vanille FRIDAY Lunch Appetizer / Finger Foods: Cauliflower, chives & green beans salad Main course: Pan-fried veal liver with Red Chards puree Goûter - Blackberries* (*The reason you rarely see berries in Pablo's menus is because I offer berries (all the ones I can find) to him at breakfast. So I usually keep the afternoon snack for stone fruits or other fruits. But we'll be on the go, and blackberries will be convenient) Dinner Appetizer / Finger Foods: Quinoa, tomato, cucumber salad Main course: Trying the braised chicken with lemon & capers from three roots puree Goûter - Cherries Dinner Appetizer / Finger Foods: White asparagus in tarragon yogurt sauce Main course: Cauliflower & Brussels sprouts gratin from Tasty Kitchen SUNDAY Lunch Appetizer / Finger Foods: Edamame, broccoli florets Main course: Turkey & rutabaga puree Goûter - Apple-fig compote Dinner Appetizer / Finger Foods: Cucumber Sorrel Gazpacho* Main course: Roasted heirloom tomatoes with lamb & quinoa stuffing* |
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