Hello. Hello, hello, hello. It has been awful long. But, here I am. I’m back.
Today, I steamed some chard and seasoned it with salt & pepper; made a sauce with dijon mustard & butter, a splash of vinegar. Alongside baguette, chevre, and some sweet-spicy tomato jam spiked with chiles, it felt monumental; that sauce was sharp and soft at the same time, the minerality of the greens soothed and gussied up.
Yesterday, so wonderful and out-of-the-blue, a guy called Cricket with a lumpy sweater, a smile and a guitar sang to me.
It’s strangers who know songs you love and sauces made of butter & mustard that make sense of things.