Naughty or nice

 I want to be naughty!  But, really what does it serve? I doubt the women in front of me at the market will find her wallet any faster, oblivious to the fact that line winds down aisle 8, as I give her the evil-eye. The un-orchestrated flow of pedestrians and motorists looping across a shopping mall parking lot is a flip-of-the-bird and merry Christmas from both parties. Then the dreaded dinner you have to attend, as the obligatory plus one that your are, when really all you wanted to do is stay home and watch the Survivor Finale.

There are moments in this frenzied time of year when you are given pause. How touched you are by a handful of change that is getting passed along from customer to customer. Not that anyone was in need; a kind recognition that the strangers around us are not so strange.  And the most warming spot this time of year is the post office. A queue that on first impression guarantees to be over an hour and a muffled, shit, slips from your mouth, but everyone’s arms are hugging envelopes and boxes stuffed with words and expressions of appreciation and love.

It just really seems impossible to be naughty no matter how much I just want to order in Chinese, binge on Orange Is The New Black and not answer a single text. Nothing about this time of year resonates for me on a spiritual or religious level – we were absolutely forbidden to have a Hanukkah bush.  However, message of joy has a way of seeping in and you just have to smile at the madness. Eateries and homes sing with clanking silverware and a cacophony of conversations fill the room. Finally, Christmas morning stillness when all is eerily quite and peaceful, until the next day when everyone is wound up returning gifts.

Naughty Nut Squares – yields 30 pieces

4-ounces unsalted butter – melted

1¼-cup ground almonds

1-tablespoon all-purpose flour

1⅓-cup unsweetened shredded coconut

6-ounces white chocolate – roughly chopped

½-cup chopped macadamia nuts

½-cup chopped pistachio nuts

1-can (14 ounces) sweetened condensed milk

Pre-heat the oven to 350-degrees.

Pour the butter into an 8-1/2 inch by 8-1/2 inch pan.

Mix the ground almond and flour together, and then sprinkle over the butter.

Then distribute the coconut over the almond mixture. Then scatter the nuts and white chocolate over the coconut. Finally drizzle the sweetened condensed over the nuts. Do not mix the concoction.

Place in the oven and bake for 30 to 40 minutes, until a toothpick inserted into the center comes out clean. Remove to a wire rack, and cool completely.

 Cut into approx. ½-inch squares.

New Day

With more than twelve hours of daylight I can only chide myself for not getting everything done. I am a day person and have been know to go to bed as soon as the sunsets rising with the first ray hitting the distant horizon. I usually begin my daily activities with a swing the garden, this time of year, spotting newly erupted seeds and weeds making sure all those seedlings are appropriately moistened. Then after a pep talk I leave those future meals to further set root, and make the mortgage.

It is also my habit to take a daily inventory of the well-established asparagus crown that I can harvest liberally from. As the season starts its wind-up it, is not unusual to find but a single asparagus spear on my morning rounds. Sometimes, I wait hoping a few others will perceive the earth in order to make something from it. When all else fails that lone spear gets tossed in the evening salad. After a week or two the crown finally starts bring forth a quantity worthy of a dish. As with all things from the garden, patience and you shall be served.

Broiled Asparagus with Almond Sauce – yields 6 servings

1½ pounds asparagus

Trim about ½-inch from the bottom of the asparagus stalk.

Lay the asparagus out on a baking tray in a single layer.

Place the tray under the broiler and cook for about 5 minutes. You may want to rotate the tray once in order to ensure an even cooking. Alternatively, grill the asparagus over a hot fire for five minutes.

Remove the asparagus to a plate, and serve 2-tablespoons of the almond sauce over each portion.

Almond Sauce – yields 2-cups (2-tablespoons per serving)

¼-cup fresh lemon juice

¼-cup water

½-cup silvered almonds

1 medium red pepper – seeds discarded

1-tablespoon fresh oregano leaves

¼-cup fresh parsley leaves

Salt and freshly ground pepper to taste

Place all ingredients in a blender, and process until smooth.