Whenever my husband drives up from California, I make plans with as many people as I can because when he was a cook—and then a chef—this was entirely impossible. Now that we care for foster children, and he works out of state at a vineyard in California, this becomes even more of a challenge at times. It seems we are getting a feel for it though and yesterday we had a smashing success when I invited over an old Italian friend from college who I hadn’t seen in years!
The most difficult part for me is often just letting go of the menu completely. I want to do this, and I need to do this, and I can trust my husband completely, but it can be a difficult dance because it begins and ends quickly. This time, it went something like this, “Italian brunch to me means: frittata, leftover pasta from the night before, fruit and lots of veggies.” We planned to go to the Farmer’s Market on Saturday and that was the end of it. I turned to crafting with the foster respite and cleaning the house while additionally getting ready for our impending trip to California.
The Farmer’s Market was amazing and I just pointed at a few green items and I honestly had no idea what the plan was and I didn’t ask. The chef likes some mystery.
Yesterday, before our guest arrived, I looked around in the garden for some flowers to harvest for the table. I knew we had what I refer to as “bread and butter” Dutch irises in the Hell Strip by the street so I picked one of them first. It went swimmingly from there: long-spurred Aquilegia, Aucuba Gold Dust, and then some orange Buddleja globosa for some umph!
We brunched upon a spring beet salad with fresh greens and a horseradish and walnut oil dressing, a spring asparagus frittata with a splash of white truffle oil, dragonfruit, honeydew melon, and mango, and lastly, there was a peanut soup with spring peas and a splash of whipped coconut cream. (This last course was added due to gluten and dairy intolerances and it was a perfect surprise!)