A Kind Kitchen

A tired week, a winter salad, and the joy & surprises that carried us

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Dear friend,

If you looked around my house right now, you’d find it quite obvious that I’ve had a hard time showing up for it this week; my toilets dirty, my laundry unfolded. All these years into homemaking and it still shocks me how much daily effort goes into keeping a home vibrant and tidy. In our home, when I go down with illness for any length of time, the result is noticeable homemaking defeat. Unlike the laundry, which seems to mock me in my pain, my kitchen is far kinder.

(No I didn’t say cleaner.)

… I said kinder. It is able to nourish and tend to me, even when I cannot show up to serve it in a meaningful way. Even when I can’t mop the floors or keep it spit-polished, it still can bring me great provision and comfort.

Heat packs and the various kitchen provisions have been my great allies this week.

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Look who arrived…

The first of the season’s bounty!

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Jeweled Salad

While I’m sipping broth, I encourage you to make this salad. It’s my very favorite winter salad and one batch can be enjoyed for days and days. I wish this was one my table today. Maybe soon…

While I make it often with tomatoes in the summertime, this is a winter version that is just as delicious and instead relies on what’s a bit more in season during the colder months.

For the salad

2 tart apples, cut into small pieces

1 cup pomegranate arils

1 small purple onion, diced

1 ½ cups walnuts, roughly chopped

8 ounces feta, cut into small pieces

2 red bell peppers, cut into small pieces

1 bunch parsley, minced

For the dressing

½ cup olive oil

¼ cup fresh lemon juice

½ teaspoon sea salt

½ teaspoon black pepper

1 clove garlic, minced

3 tablespoons apricot or raspberry jam

1 teaspoon paprika

2 teaspoons dried thyme

1 teaspoon sugar or sweetener of choice

1. Combine all of the salad ingredients together in a large bowl.

2. Combine all of the dressing ingredients together in a small bowl. Whisk until it’s completely combined.

3. Pour the dressing over the salad and toss to coat. Season to taste, as needed.

4. Serve at room temperature.

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Someday, Shmomday

I wore my special red lipstick into an appointment this past week and received a compliment. I smiled, confidently, and said thank you. I love this lipstick and unlike the general public, I’m not afraid to wear it. Maybe it’s the fact that I turn 40 in just a few months, but I think I just don’t worry much anymore.

I want the faux-leopard pajamas, the bright red lipgloss, the ridiculous music on in the background, the second cappuccino in hand. I no longer care if people accuse me of “cosplaying” Italian or if it doesn’t make sense to them that I want to spend my summer Saturdays tending to my roses in my favorite garden dress.

I wear perfume daily, even if no one is going to smell me.

I tidy my home because it delights me, even if no one is going to see it.

I say yes to opportunities to visit with friends, gather for meals, or explore.

I’ve thought of this often this week, a week full of conversations with future guests for our Che Vita Getaways. For every conversation, there were a dozen emails saying “someday”. Many expressed the hope that Stuart and I would continue to do these trips into the future so they could come someday.

Yet just like you, our someday is not guaranteed. I hope to be stacking my rings, slathering my lips, and filling my glass alongside a dozen of you this coming summer; for this moment, right now.

Frankly, I like getting a bit older. A piece of me seems to have come alive in it, a piece unwilling to settle for “someday”.

Maybe for my next appointment, I’ll wear my fur too.

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Have fun with it…

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Garlic Honey

In the video this week on YouTube, one of my kitchen provisions that serves me well this time of year is garlic honey. Just like it sounds, this is a quart jar of garlic filled with peeled garlic cloves drenched in honey. That’s it.

The secret comes in leaving the jar to sit in your pantry for months… even years. The honey will eventually turn into the color of chestnuts — that’s when you know it’s good. People use their garlic honey in various methods: I like to take three spoonfuls a day when I’m feeling under the weather. Even though colds often need to run their course, it does seem to shorten the severity and duration for me.

( and I actually find it quite delicious.)

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My hope is that even amongst sickness, or grey skies, or heavy snows, or freezing temperatures, you’ll be well.

Love,

PS: We are reserving rooms right now for June’s Getaway! Should we save one for you? Trip updates, details, and pricing are available right here. See you in Italy!