A cooking milestone

 

Obviously not a professional job
but, hey!, it was so good!

Color me proud. This is my first attempt at working with phyllo. It is not, I don’t think, my first attempt at spanakopita—I remember making it for Jordan and me (the boys in the household won’t eat cooked spinach), but I think I used puff pastry (I just found a picture and, yes, I did use puff pastry before--and may again). This was a lot more work, and obviously it’s not as pretty as the original—a New York Times recipe. But it tasted delicious.

I told Jordan this morning she’d better enjoy it, and before I could finish the sentence, she did: “Because we’re never ever having it again because it’s too much work.” Almost true—it will be a while before I make it again. Last night I dreamt about making the dish, and this morning I got up and did it, so you know it’s filled my day. And there were roadblocks—I put 1.5 lbs spinach on the shopping list, and Jordan brought home 5 oz. So I had to add to my open order at Central Market and wait till late afternoon for Jordan to pick it up Then I incorporated the seasoned spinach, which had been cooked with leeks (yes, leeks—I did not, as is my habit, substitute green onions) and garlic, etc. with the newly cooked spinach, while trying to preserve the large chunks of feta—cooking is not always easy!

I really wanted moral support when I tried to “work quickly,” as the directions said, with the phyllo—but Jordan had gone to a neighbor’s for happy hour. And despite her promise to be home at six, it was almost seven before she got here. Meanwhile, I was fighting (well, almost literally) with the phyllo—and once I got it put together, I realized it’s a time-sensitive dish. So there are all my excuses, but clearly I need more practice with the dough. And I have at least half a box left—so I’m watching for other recipes. Suggestions welcome. Still it was delicious—we will have company for breakfast on Friday, and leftover spanakopita just got added to the menu.

The TV was on while I puttered in the kitchen most of the morning—and did my PT exercises. I find it agonizing to hear the witnesses at the trial of Derek Chauvin for killing George Floyd, to hear people describe watching a man die, hearing him call for his mother and plead, “I can’t breathe.” I’m glad I’m not on that jury, because I could not be impartial.

Another thing that distresses me—there was a Facebook picture today of a big game hunter with a high-powered rifle who had killed an elephant in the wild. I am so angered by these “brave” hunters that I share the pictures on Facebook to spread their shame (doubt they feel it, but still…..) Trouble is, when I share it, other people share it and each time they do it shows up again on my timeline. And I can hardly bear to see that damn picture again. I’m afraid I have a not-good fate in mind for that hunter.

Splurge for the day—a bunch of tulips for my coffee table, which is the only table in the cottage. My friend Phil was having trouble eating on a tray table the other night and said maybe he should eat at the table. Phil is visually challenged and didn’t realize there is no dining table out here, but I will say it is one thing I miss. I’d love to once again give a dinner party at a real table. Meantime, tray tables are a better solution than hunching over the coffee table. I generally eat at my desk, even when there’s company, which doesn’t do a lot for ambiance. Tomorrow, for the great tuna casserole dinner, we will dine on tray tables on the patio, providing it’s warm enough.

But I do think my Easter table looks pretty, and I love having flowers in the cottage. I talked to the lawn guy today, and he is going to cut back the rosemary (dead at the tips but green near the ground), cut back the iron plants (same problem), and pull out the fountain grass, which has been a sort of lovely tan arrangement all winter. It’s time to repace it with living grass, and I prefer the purple. The oak-leaf hydrangea have come back nicely, but the Turk’s cap is iffy (gone, I think) and I need to have someone check the lantana. But the redbud is blooming—that’s an essential part of spring for me.

Easter and rebirth and the greening of the world—it makes me cheerful. Even as I fight with phyllo.