Wednesday, May 15, 2013

sage advice

I have been the recipient of some good advice in my life. My father in particular has told me a few truism that stick with me to this day. While he made his oyster cornbread dressing at Thanksgiving he would remind me that he had been making this same recipe for years, and "if it ain't broke, don't fix it." While he stood watch over ribs doused in his homemade bbq sauce at the Fourth of July, he would pontificate that "father time takes care of just about anything." And while cleaning coolers of freshly caught fish that he would later fry in yellow cornmeal, he would tell me that "a meal didn't have to be fancy to be special." And while he passed down his rustic cooking style and his taste for food grown in the yard, he also has left me with a guidebook for my life.

I hope to do the same for my kids. They are always underfoot while I am whipping up my latest creation in the kitchen. We taste the goodies from the CSA and peruse the cookbook library for ideas. And we talk about life (as much as you can with toddlers). Just the other day my son grabbed a long red spring onion from our CSA bag and took several big bites - to my surprise. And we talked about how important it was to try new things. Then we made this purple sage and spring onion tart together.

To make your own gather these ingredients:
1 sheet of puff pastry, thawed
1 small hot house tomato
several spring onions, red and white
1/2 cup of fresh herbed goat cheese
salt and pepper, to taste
fresh purple sage

Preheat oven to 400 degrees. Roll out pastry and place on greased cookie sheet. Slice tomatoes thinly. Slice onions and leave in small rings. Put vegetables in tart. Sprinkle generously with goat cheese. Add salt and pepper. Cook for 15-20 minutes until edges are golden. Coarsely chop sage and smother tart with it. Serve warm.

And just a little it with your loved ones, because it is important to sit down to meals together.

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