I was there:
And now I am here:
In between there and now was a wedding, a somewhat crazy (and totally worth it) flight home from Nunavut via San Francisco, a giant move and house-paint, and then a mad dash to run a mountain race. and sneak in a summer garden before the work-baby storm rallies its inevitable head. Its been a crazy month! Adding to the insanity is learning that kebabs are not prounced “ke-bobs” but “ke-babs.” Is this true people? Its breaking my heart.
Its a bit strange to have peas sprouting in July, but the off kilter time warp of out-of-season vegetable gardening matches how ridiculous it is to go from the arctic to a bustling new start in the unending green of the Cowichan Valley. Except, this migration south is a good thing. This beginning comes with mature apple trees, plums, a cow-share, a badminton court, and a fresh outlook on love. So, I am trying not to complain that my head felt a little spin-full for a few weeks there and I was tempted to crawl my way back to the tundra where it was peaceful and quiet and I wasn’t a little scared to be embarking as a solo midwife. I also had a minor incident in Tofino where a surfboard and I lost connection and the board hurtled towards my tender head. Fat lip parties are terrible for eating! Hence, I disappeared from here for awhile. But then I remembered that while the south doesn’t have caribou or siksik marmots; it does have this: the power of the sea to woo one’s heart home.
(At least for now. Too bad you can’t cure itchy travel lusty feet with calcium magnesium supplements like you can jumpy-itchy-legs!)
To compensate for silence, here are some delicious summer kebabs AND the most amazing carrots you have ever had. Its a two-in-one! Deal! I am not beyond bribery to keep you entertained.
The kebabs are an easy summer stable, but adding smoked tofu and fresh herbs keeps them vegetarian, light, and perfect for long summer evenings where wine is passed many times across the backyard picnic table. The carrots will blow your mind. Za’atar, sea-salt, and a dash of pomegranate molasses make them heady and bright all at once, and roasting them in foil on the bbq provides the perfect connection between sweet and crunchy. Enjoy! Go seek summer! Get off that internet and find yourself a lake. At least that’s my plan to (finally) grant myself some peace.
Thanks for sticking around.
(recipe after the jump)
Roasted Carrots with Za’atar and Pomegranate Molasses
1 tsp za’atar
1 tsp sea-salt
1 tsp chili-flakes
1 tsp fresh pepper
1 -2 tablespoons olive oil
1 tablespoon pomegranate molasses
Cut the carrots in half lengthwise and width so they are chunky and long.
Mix all the spices together in a little dish.
Put the cut carrots in a big bowl, coat with olive oil, and cover with the spices. Mix well.
Place the oil- and spice covered carrots on a big piece of tinfoil. Drizzle the pomegranate molasses over. Make a nice foil packet with another layer or so.
Cook the carrots on a pre-heated BBQ for ten minutes a side. Check them at 7 minutes or so and flip if they seem to be cooking really fast if your bbq is a super-hero. They are ready when they are soft but not mushy and deeply carmelized (but not burnt!) on the outside. Serve with salad, lamb, or cold the next day with some nice bread and cheese. Or, just eat them straight.
Vegetarian Kebabs with Smoked Tofu
Wooden Skewers, soaked for at least an hour
Various coloured peppers
Glob of olive oil.
Salt and pepper.
Package of Smoked Tofu
Bunch of fresh basil/thai basil/mint
Cut the vegetables into large chunks. Be careful not to get them too small. Cut the tofu into big cubes. Put the chunks of vegetables/tofu in a big bowl and coat them in the olive oil. Add salt and pepper all over. Don’t be stingy! Then (this is the painstaking part), thread the vegetables and tofu onto the skewers. Every once in awhile add some herbs.
Cook on the bbq over medium heat. Turn the skewers every 5 minutes until the vegetables are cooked.
Serve with tzatziki or your favourite dipping sauce.