I like waking up when it’s light out, floating downstairs and boiling water for spaghetti at nine o’clock. I relish sitting down at the kitchen table and absorbing the flavors of garlic, olives, and olive oil bright and early. All I can eat happily are full flavored foods for breakfast, and I especially love things with a biting acidity. Naturally, oatmeal and pancakes make me feel sick for their blandness.
Today marks the first day of my summer, and thus far, an hour into it, all seems pretty good. For the last week and a half I’ve been studying and studying and studying for periods of time that seem absurd looking back, but I know I’d do again. Thankfully, that’s all over. On Sunday I ship off to Eastport, Maine for our annual church mission trip to paint houses and do yard work. I look forward to it, most definitely, but I’m enjoying these days of breakfasts with pesto, and waking up más tarde.
Finally, I’d like to give you a report on what I’m reading. It’s a book called Gatsby’s Girl which is a fictional story about a girl F. Scott Fitzgerald might have used as a muse for his stories. It’s decent enough, but it pushed me to want to read The Great Gatsby, which I think I should get to by tomorrow and will then let you know how I like it. Ah summer, the best time to cook and to read.
Collard Pesto with Olives
Adapted from Gourmet March 2004
11 ounces baby collards
2 large garlic cloves
10 kalamata olives
1/2 cup pecans
1 teaspoon balsamic vinegar
dash of cayenne pepper
1/2 cup grated parmesan cheese
1/4 cup olive oil
Salt and pepper to taste
Bring to boil a relatively large pot of salted water, and add the collards in little by little. Then cook for two minutes and drain. Rinse with cold water and press some water from the collards, then dry them a bit more so they aren’t soaking wet.
In a food processor, pulse the garlic, olives, and pecans until chopped very fine. Add in balsamic vinegar, cayenne and collards. Let the processor run until relatively smooth then add the parmesan and run a few moments longer. Finally, let the processor run as you slowly add in the olive oil in a steady stream. Season with salt and pepper to taste.