I felt like a bit of a fugitive, slipping through Boston without telling a soul. I wrote a friend afterward: I hope you understand. I’d committed to the trip months before, and when I started flaring again, I just couldn’t bear the thought of traveling for more than one reason. I didn’t want to cancel the whole thing, but I wanted to be healthy.
It was the right decision. I’d planned to spend the week in Maine, with Kathy, testing and developing recipes for her next cookbook.
Just as the plane left Seattle, it seems, the new drug regimen blossomed into a bit of energy, and we spent four delicious days pretending to cook for the holidays. (If you don’t feel like you’re appreciating May, try cooking 35 recipes without peas, asparagus, or rhubarb.)
I met Kathy about six years ago. Technically, she’s my husband’s aunt’s first cousin. The aunt introduced us when I was in culinary school (thanks, Kim!), thinking I might learn a thing or two from a seasoned cookbook author. I marched right into Kathy’s kitchen and demanded and internship, and since then, our lives have tumbled together. (Oh, how I’ve learned.) She’s become a mentor, and a dear friend. Since we moved to Seattle, I’ve missed the creative energy that simmers up and out of my brain when we cook together.
I’ve also missed her coffee. (She makes the best coffee.) This week, it helped us blaze through the better part of a book. (I can’t tell you much, but I can tell you there’s a holiday book I’ll be recommending next year.) We alternated cooking with eating, eating with baking, baking with typing, typing with snacking.
There were naps involved, great flops onto Kathy’s red couch that recharged our appetites as much as our energy.
We had people over for dinner, there in her big farmhouse, and it really was a little like Christmas, sitting at the table long after we’d finished our last bites.
There are few houses in this world where a typical night involves a mom quizzing her daughter on her anatomy homework, while the daughter cracks lobsters open for her for lobster stew.
Where lunch means leftover rolled, stuffed leg of lamb and a slice of pork roast:
Where cooking with another person means standing over a fried egg together in the morning before the caffeine has kicked in, one person salting and one person peppering, arms moving in concert like they belong to the same body.
I had a lovely time. We worked hard, but it almost felt like vacation.
The problem now is that I’m awfully tired of eating.
At least, I thought I was, until I fell in love with a berry display.
At first, it seemed like a good idea to just buy them, despite the price, and go on a fresh fruit binge for a few days, to clear away that post-Thanksgiving blah feeling. (And oh. My. How the steroids bump up the appetite.)
But looking at the strawberries and blueberries en masse like that, all cozied together like they were gearing up for a nap in the oven, my mind cartwheeled toward a bubbling berry crisp.
Then, standing there in the produce section with the little clamshells stacked up in my cart, I did some quick math, and almost fainted. I do not have $28 for a berry crisp, I thought. I heard George Bush, the devil on my shoulder, blathering on about a tax refund. Dan Barber popped up on the other side, and I remembered how I’d stocked up on frozen blueberries and raspberries at a farmers’ market recently (for less than what I’d pay in the freezer section at Whole Foods, mind you). I bought frozen strawberries, and headed home, where my hazelnut cache was waiting.
Three Berry Crisp (PDF)
Before summer really comes, it’s hard to find berries plump enough to simmer into a juicy, full-flavored crisp. Using frozen berries (especially if you have the good fortune to buy them locally) is a good alternative if you can’t wait for July, and it can also be more economical. Here, I’ve spent the savings on hazelnuts for a deliciously nutty, gingery topping, but you could substitute chopped walnuts, pecans, or sliced almonds.
TIME: 30 minutes active time
MAKES: 6 to 8 servings
For the fruit:
1 pound frozen blueberries
1 pound frozen strawberries
1 pound frozen raspberries
1/2 cup all-purpose flour
1/3 cup sugar
1 teaspoon ground ginger
For the topping:
3/4 cup old-fashioned oats
3/4 cup all-purpose flour
3/4 cup (packed) dark brown sugar
1 cup chopped hazelnuts
1 1/2 teaspoons ground ginger
3/4 teaspoon ground cinnamon
7 tablespoons unsalted butter, melted
Preheat the oven to 375 degrees.
In a large bowl, stir all the fruit ingredients together until the flour coats all pieces. Transfer to a 9” x 13” baking dish (or similar), and bake for 20 minutes.
Meanwhile, in the same bowl, stir all the topping ingredients except the butter together to blend. Drizzle the melted butter over the top, and stir until all ingredients are moistened.
After 20 minutes, remove the berries, stir to combine, and sprinkle the topping in an even layer over the berries, pushing it all the way to the edges of the pan. Bake another 30 to 40 minutes, or until the topping is browned and the filling is bubbling.