Golden Beet

beets 5 10.21.13I’ve mentioned before how, when I go to the farmers market, it’s not unusual to buy more than I can realistically cook and eat in a week. I can’t seem to help myself.

And that’s ok. There are worse vices.

But sometimes an extra appointment comes up. Then unexpected details to handle. There’s still work, and other already scheduled commitments. And it must all filter through the low energy and stuffy head of a fall cold.

Leaving little pockets of time to keep up with the basics: laundry, paying bills, and catching up on the last few episodes of Modern Family from last season before allowing myself to begin watching the new episodes.

Things back up.

Some things, like posting to this blog, are temporarily put on hold.

And just when it feels like this slump is never going to end…it does.

A friend emails, would I like to meet for lunch. And the date that is free for her is free for me, too. Yes!, I reply.

Clarity regarding what had previously been a tedious and depleting situation comes in, opening it up and bringing a perspective and lightness to it.

I start feeling more sustained energy.

And, with a kind of actual fierceness, I look to my refrigerator to see how all my produce has been holding up, because I refuse to lose a vegetable to this slump!

The broccoli rabe is a little limp, but otherwise fine, and I cook it one evening with beans. The next morning, before I go to work, I shave off parts of a head of cauliflower that are starting to form spots, cut the rest into small pieces and roast, along with some potatoes. I boil green beans. They become part of a salad that I bring to my book group that evening.

And I roast, in a foil packet, with salt and pepper and a drizzle of olive oil, a beautiful golden beet that I had bought several weeks before. Not looking  as vibrant as when I brought it home, but still firm.

I peel and slice it into 1/4″ rounds that I slightly overlap on a plate, sprinkle with salt and pepper, thin slices of a scallion, and a small handful of slivered almonds. A light drizzle of extra virgin olive oil.

beets 1 10.21.13A little bite, a little crunch. The sweetness of the beet and mellow richness of the oil. I sigh, enjoying each golden bite, savoring, after days of extra effort, the pleasure of simple and satisfying.

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