Closing in on six weeks ’til the wedding (smiles). We’ve conjured the sort of day that requires little by way of traditional “planning” and I’ve found that the few things that require our attention this month ― wine lists, dance jams, family activities ― have been joyful and transportive moments away from the madness that is work in this season. On the one day Shaun was home last week we had a most-perfect day-date that included an oil change, bank deposits, dropping bags at Goodwill, and margaritas at 1pm before afternoon conference calls, respectively. This life, right now. There is dignity in the grind. Sleep has been hit/miss this spring, mostly the falling asleep part. The usual tracks repeat: who am I, where am I going, what am I doing with my life? I think of June 28. Shaun, beaming in his new suit. The friends and family who have rooted for us in this business of life and love. It works. I finally fall asleep.
Can’t wait to celebrate. There is SO MUCH, so very much to celebrate. We’ll get there.
In the meantime for my homies in the grind, some lighter tunes for cooking, working, and gathering on an almost-summer afternoon:
Grilled Za’atar Artichokes and Wild Rice Salad
- 2 lbs baby artichokes
- 1 1/2 cup dry wild rice
- 1 cup plump golden raisins
- 25 large mint leaves
- 1/2 cup Italian parsley leaves
- 1/2 cup dill fronds
- 6 green onions, sliced at bias
- 1 preserved lemon, rind reserved and minced
- Juice of 4 fresh lemons, divided
- 1 shallot, minced
- 1/2 cup olive oil, divided
- 3 tsp Za’atar, divided
- 1 tsp cumin
Rinse rice before cooking. Stir in rice with 3 cups of water or broth to a boil with 1 tsp of salt. Reduce heat to low, cover, and allow to cook for 45 minutes to 1 hour until the rice is puffed and the liquid is mostly absorbed. Fluff rice with a fork and continue to cook, uncovered, to evaporate excess liquid. Remove from heat and let cool.
To prepare the artichokes, cut off and discard the tip of the artichoke. Pull off and discard the dark green, tough outer leaves until you reach the soft, light green/yellow part. Using a pairing knife, trim the stems and shave off any remaining dark green parts of the artichoke around the base of the stem. Cut in half. Place in a bowl with lemon juice to prevent from oxidizing. Repeat with remaining artichokes. Drizzle with olive oil and 2 tsp of Za’atar. Place in the fridge to marinate for 20 minutes.
Start the grill. Over medium-high heat, grill artichokes belly-side down on a vegetable grate (optional, helps prevent losing a few soldiers). Cover grill and cook for 10-ish minutes until the ‘chokes are browning and crispy at the edges. Return to the bowl of marinating liquid and stir together with a bit of cumin.
To prepare the salad, toss room-temperature rice with herbs, preserved lemon rind, shallots, green onion, raisins, juice of 2 lemons, and 1/4 cup olive oil. Add salt to taste. Top with grilled artichokes and their liquid.