I'm not actually fond of the color yellow. I like lemons and I like 24 karats, but I don't seek out this naive, primary color. I think I had a yellow dress in high school. But I've never had yellow furniture, dishes or anything else.
No, I might have had a yellow hat. In high school. I probably wore it with the dress.
So I don't actively seek out yellow plantings for my garden.
Every daffodil I've ever had was left behind by the previous tenants.
I will claim proud ownership of the Meyer lemon tree, though. Yeah, lemons are yellow, but what can you do?
We've had iffy luck with the lemon tree (a dwarf that lived its first three years in a pot). One season we got eight lemons. Last year the whole crop froze.
This year... oh, I can't even count them. Twenty or more? Every one a damn, eye-scorching yellow.
Gotta admit, it's kind of cute in such close proximity to the damn, eye-scorching yellow daffodils.
And all that green surrounding them.
Speaking of which.
We had a simple, charming, humble meal a couple of days ago. Jacques Pépin's grandmère would approve of this.
It was a platform of sauteed cauliflower "steaks" (can we even confess to still eating this 2008 anachronism?), topped with a gently fried egg, showered with grated Parmesan cheese, and drenched with Oregon white truffle oil. Domestic!
That little spinch of parsley, green, makes this post thematic. You know, with the yellow egg yolk.
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17 comments:
Save me some of those lemons and, what the heck, I'll take the daffs off your hands if they offend, too! :-)
And yes to the buggy whip comment, but I'm still happy to be doing it.
Zoomie: We'll see how many lemons are left by the time you get back!
As for daffies, they aren't good cut flowers for long, but you are welcome to them. Dozens!
Blogging... A joyous hobby for us dinosaurs. And to think "dinosaur" used to mean someone who didn't know how to blog... :D
must have missed something Down Under on the cauliflower steaks.. a food trend has passed me by..how terribly out of it!
Kelly: Cauliflower steaks is a pretty neat way to cook them, but it suddenly felt so out of date! Not sure it was ever a food trend. More a brief flicker a few years ago.
I'm not that fond of the color yellow although I just finished a watercolor of sunflowers which turned out very well, even if I say so myself (and so say I!). But if your tree has given you lemons, try this recipe. I've made it dozens of times and I had to buy my own lemons (sob, sniffle). But it's good and I like it on cauliflower as well. I never thought of labeling sauteed slices of cauliflower as steak but I'd fixed them that way 4-ever.
Creamy Meyer Lemon Dressing
By MARTHA ROSE SHULMAN
This delicate, lemony dressing is wonderful with most lettuces, both delicate and robust. I especially like it with endive. If you can find it, lemon-scented olive oil, sold in some gourmet shops, will add a delicious flavor.
2 tablespoons finely diced shallot
1/8 to 1/4 teaspoon kosher salt, to taste
1/4 cup freshly squeezed Meyer lemon juice
Freshly ground pepper
1/2 cup extra virgin olive oil (plus 1 to 2 tablespoons for thinning out, if desired)
1/4 cup buttermilk or plain yogurt
1 tablespoon lemon-scented olive oil (optional)
1. Soak the shallot in cold water for five minutes. Drain and dry on a doubled-over paper towel. Then combine with the salt and lemon juice in a small bowl. Let sit for 15 minutes. Add the pepper, then whisk in the olive oil and buttermilk or yogurt.
Yield: 1 1/3 cups.
Advance preparation: This dressing is best used shortly after making it, as the lemon juice and the shallot will not taste as bright after a few hours.
NY Times
Nancy: That sounds wonderful. We had a lemon-olive oil dressing over lettuce for lunch just now, but without the addition of dairy. Nice! BTW, I'm wary of lemon-olive oil. It gets its flavor from rinds. Which can be fine, but, nah.
(I was just sneaking around your blog, looking for the sunflowers... I can wait.)
I have a lot of art work that hasn't been photographed yet. When I FINALLY get it done, I'll post my Flickr page. In the mean time, I did post two of my larger landscapes/seascapes on my blog but not the sunflowers. I am a lousy photographer at best and watercolors take a more deft hand than mine to do justice to them. But you could always come to my open studio in the fall. (hint, hint, hint...)
Nancy: Oh, you are clever. I bet a well-behaved dog would be welcome for a few minutes.
BTW, I printed a gaffe in my previous comment. The salad was dressed with lemon and olive oil. What I'm wary of is olive oil flavored with lemon.
Nancy, that dressing sound really lovely! Gonna remember that one and try it as soon as I come across some Meyer lemons!
Zoomie: Ha ha! It could happen.
I had a yellow dress once, it was silk. One day I got rained on while wearing it. I NEVER wore that dress again!
Daffs! Huzzah!
I love yellow, and have a ton of yellow clothes, and some huge yellow earrings - (ok, your opinion about me just dropped two logs)
The only color I almost never wear is pink.
Mouse: Well, yeah, that sort of ruined things! Silk is so difficult.
BK: I WANT other people to dress in yellow! It brightens up the world. :)
Your writing style is very beautiful and inspiring. And I am more than a little jealous of your lemon supplies!
Savoring: Aren't you kind? Thank you so much.
You probably can't go wrong buying a lemon tree of your own, even if you have to keep it in a pot. More than any of the fruit and vegetables we grow, I'm always happiest when we get lemons to harvest.
Wet silk is, it turns out, totally transparent! *blush*
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