Have you made a New Year's resolution?
This may sound dorky.... but every January I aim for one big theme for the year. I started this tradition in 2008 - projected (by me) to be "The Year of Fun." It turned out that 2008 brought me terrible health and the US economy went to hell. Nonetheless my "Year of Fun" moniker seemed to work miracles - I have great memories of dragging my tired self to ride roller coasters and squealing with abandon alongside my kids. Somehow my intention to look for fun helped me laugh at myself and see lightheartedness and small joys even when the tenor of the times was weighted with worry.
I'm not sure what this year's theme will be, but it could be to take more time for nature. I really should start in our backyard garden - we have neglected it these past few months. Throughout the fall and winter, P and the kids are off at school all day and creep home after the sun has gone down, and I'm BUSY working on the book and cooking like a fiend. All of our veggies have been a bit ignored. Nonetheless, the strong are surviving and that's why I'm talking about sorrel today. Sorrel is one hearty plant and its fortitude warrants a little love today.
A few months ago Rach said she was whipping up sorrel pesto in her kitchen and urged us to try it. We're happy we did. Sorrel, with its tangy citrusy bite holds its own with raw garlic, while good olive oil, Parm, and Marcona almonds mellow things out nicely.
- 2 cups loosely packed sorrel leaves (arugula would make a nice peppery substitute here)
- 1/3 cup salted and roasted Marcona almonds
- 2 cloves garlic
- 1/3 cup grated Parmesan
- pinch of salt
- a few grinds of the pepper mill
- 1/2-2/3 cup olive oil
Of course this pesto is good on pasta, pizza, or a sandwich, but we also like it slathered onto grilled fish, or roasted chicken, or poached eggs. Just this morning, I scooped some sorrel pesto onto my frittata. Yum!
For more pesto love check out: