“Do you think we should move?”
“Move?” Amber turned her head slightly and peered at Joe. “You want to move?” She glanced around their well-worn apartment, and in one fell swoop, took in the peeling paint and the cracks in the ceiling. The tilted floors that seemed to cave slightly under the weight of the coffee table. The chipped paint around the windowsill that she was fairly certain was laced with lead. Still, she shifted under the blanket they shared, feeling slightly unnerved. She loved the apartment. He loved the apartment. Weren’t they always saying how much they loved that apartment?
Joe tore his eyes away from the TV screen. There were still crumbs on his chin from the leftovers they’d just inhaled. He must’ve caught something, an edge of her thoughts, because he started to laugh. “Not move move. I mean, do we need to like, move?” He wiggled his arms and legs.
“Oh!” Amber started to laugh too. It was true, they had been in the same spot for hours, days, weeks. It was winter. It seemed like this was what they would always be in winter.”Nah. I’m good.” She snuggled down in the blankets and shared a triumphant smile with the peeling paint.
GREETINGS. I’m waving hello to you from a mound of snow, 26 inches of it. Portland heard its residents grumbling about what a mild winter we’ve had so far, snow-wise, and responded by dumping a blizzard on our Tuesday (which, it’s been decided, is the absolute BEST day for a blizzard! The only day that could be better is Friday but then, everything’s better on Friday) As much as I am a winter girl in my heart of hearts, I’m also a New Yorker, born and raised, and fulfilling my NY destiny by spending at least a handful of days in Florida. Ah, Florida. Where the accents are thick and the kvetching over shit bagels and pizza can be heard for miles. Let’s do this, slightly-lighter-jeans!
Caramelized Garlic, Spinach and Cheddar Tart
Source: Bon Appetit, February 2015 | Makes: 4-6 Servings | Print Recipe
All-Butter Pie Dough* (my favorite recipe)
Flour (for surface)
5 Large eggs
3 Heads of garlic, cloves peeled
1 Tablespoon of olive oil
1 Tablespoon of balsamic vinegar
1 Tablespoon of pure maple syrup
1 Teaspoon of chopped fresh rosemary
1 Teaspoon of chopped fresh thyme
Freshly ground black pepper
6 Ounces (2 Cups) of sharp white cheddar cheese, grated
2 Cups of baby spinach (or baby kale as we used)
3/4 Cup of creme fraiche
3/4 Cup of heavy cream
*Make it faster: use store-bought pie crust. Life is too short, noodles.
1. Place rack in lower third of oven and preheat oven to 350ºF. Roll out your pie dough and place in plate (or leave store-bought crust chilled until ready to bake). Pie crust needs to be blind-baked with parchment and pie weights until dry, 25-30 minutes. Remove weights and parchment and bake until crust is dry and set, 10-15 minutes. Let cool.
2. Cook garlic in a medium saucepan of boiling salted water until beginning to soften, about 3 minutes; drain. Wipe saucepan dry and heat oil over medium-high heat. Add garlic and cook, stirring occasionally, until cloves start to turn golden brown, about 2 minutes.
3. Add vinegar and 1 cup water and bring to a boil. Reduce heat and simmer for 10-12 minutes, until garlic is tender.
4. Add syrup, herbs and season with salt and pepper, cook until liquid is syrupy and coats garlic, about 5 minutes.
5. Scatter cheese over crust and top with spinach.
6. In a medium bowl, whisk creme fraiche, cream and remaining eggs and season with salt and pepper.
7. Pour egg over spinach, add garlic and syrup.
8. Bake until custard is set and golden brown in spots, 35 to 40 minutes. Let cool on a wire rack.