Thinking of you like the bug bites on my legs.
Tomorrow we are supposed to turn back the clocks.
Maybe I will pretend that I haven’t loved you
and the extra hour of sleep is my reward for attempting.
I order pancakes at that diner we loved every Sunday,
try not to look for you. Living alone has its perks,
I guess. The cat gets fed. The plants are watered.
But I do not always eat dinner. I do not vacuum regularly.
Sometimes I live off of a handful of cherries,
practice tying the stems with my tongue for hours.
I leave love letters for my mailman, who’s married.
All those times we saw each other undress.
Your mother still calls and asks where you are.
I tell her nowhere but what I mean is everywhere.
And I’d choose you; in a hundred lifetimes, in a hundred worlds, in any version of reality, I’d find you and I’d choose you.
- simple syrup
- crushed ice
- light rum
- club soda
- muddle 6 mint leaves in the bottom of a glass
- cut lime into quarters
- squeeze three quarters into glass and drop them in ( save one quarter for garnish)
- cut cucumber into thin slices and drop three slices into glass ( save one slice for garnish)
- add 2 tablespoons of simple syrup
- fill the glass with crushed ice
- add 1 (or 2) shots of light rum
- top with club soda
- garnish glass with 1 lime quarter and 1 cucumber slice
- basil leaves
- 1 oz. (30 ml) simple syrup (recipe below)
- 6 oz. (180 ml) gin
- 1/2 oz. (15 ml) dry vermouth
- sugar, for garnish
- chili powder, for garnish
- spread the sugar into a thin layer on a plate larger than the rim of the martini glasses. sprinkle chili powder over the sugar. cut a grapefruit in half and lightly run the rim along the flesh of the fruit to wet the rim. dip the rim into the chili and sugar on the plate.
- using the citrus reemer, make 8 long grapefruit strips. place the strips into the shaker. cut the jalapeño in half and add one or both halfs into the shaker (depending on how much spice you want). lastly add the basil leaves to the shaker (about 20 leaves).
- pour the simple syrup into the shaker. lightly muddle all of the ingredients together to release the oils from the zest, jalapeño and basil. take care not to break the basil leaves up too much.
- add ice to the shaker. pour in the gin and vermouth. cap the shaker and vigorously shake for at least 30 seconds.
- strain and pour the martinis into the prepared glasses, careful not to wash off the rim sugar.
- 1 clove garlic or 1 small shallot, minced
- About 1/4 tsp. coarse kosher salt
- About 1 tsp. Dijon mustard
- 1/8 teaspoon freshly ground black pepper
- About 2 tbsp. white wine vinegar
- 6 tablespoons olive oil
- with the flat side of a large chef’s knife, mash garlic and 1/4 tsp. salt together into a paste.
- in a small screw-top jar, combine garlic paste, 1 tsp. mustard, pepper, and 2 tbsp. vinegar. (if using shallot, let mixture stand 10 minutes.) add oil to jar, cover, and shake vigorously until oil and vinegar emulsify.
- taste and add more salt, vinegar, or mustard if you like. dressing will keep, refrigerated, for up to 1 week. bring to room temperature before using.
- mix up the oil: for salads with toasted nuts and cheese, use walnut or hazelnut oil. nut oils quickly turn rancid at room temperature, so store them in your refrigerator once you’ve opened them.
- use another acid: balsamic vinegar is good for winter salads, like those with nuts, hearty cheeses, and root vegetables. spring salads of tender greens or asparagus can be dressed with a milder vinaigrette that uses champagne vinegar, and a vinaigrette of sherry vinegar pairs beautifully with woodsy sautéed mushrooms. citrus juice can be substituted for the vinegar too. if using a sweeter citrus fruit, such as oranges, add a bit of lemon juice to give the dressing a tart edge (taste it to make sure there’s enough of a tang). straight lemon juice is milder than vinegar and is often used in a 1-to-1 ratio with the oil.
- try stir-ins: this means fresh herbs of any kind, or even a tsp. or 2 of tapenade, pesto, minced anchovy, or fruit jelly (like raspberry or currant). a pinch of white or brown sugar can round out the flavor too.
- make ahead: double or triple the master recipe—vinaigrette will keep, refrigerated, for up to 1 week. the oil will congeal, so let the dressing come to room temperature and shake well before using.
- for excellent salad: dry your lettuces well. spin in a salad spinner or dry carefully between towels, or else you’ll have a bowl of sogginess.
- be sparing with dressing. use less than you think you need (start with 2 tbsp. for 10 cups of salad) to help keep salad crisp. once you’ve tossed and tasted, you can always add more.
- toss well but gently. use your clean hands; they’re your best tools for coating leaves thoroughly without bruising them.
- allow space. use a big bowl at least twice as big as the salad. plenty of room makes it easier to toss the contents.
- dress at the last minute. for the crispest salad, dress and toss right before serving.
- 1 tablespoon olive oil
- 1 1/2 pounds green beans, trimmed
- 2 tablespoons minced garlic
- 1/2 teaspoon kosher salt
- 2 teaspoons chopped fresh thyme leaves
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon freshly ground black pepper
- heat oil in a large frying pan over medium heat.
- add green beans and cook, stirring occasionally, until starting to soften and brown, about 8 minutes.
- add garlic and cook until fragrant, another 2 minutes.
- remove from heat and add remaining ingredients, stirring well.
- 3 garlic cloves, finely chopped
- zest and juice of 1 lime
- 1 1/2 teaspoons vietnamese fish sauce
- 3/4 teaspoon asian chili garlic sauce
- 2 1/2 tablespoons soy sauce
- 1/2 teaspoon finely chopped fresh ginger
- 1/4 cup olive oil
- 1 pound large peeled, deveined shrimp (about 24)
- 1/2 pound zucchini, halved lengthwise and sliced 1/2 in. thick
- 2 ounces flat rice-stick noodles
- 2 tablespoons seasoned rice vinegar
- 1/4 cup thinly sliced fresh mint
- 4 cups lightly packed torn butter or red-leaf lettuce
- 1/4 cup chopped cilantro
- 1/4 cup thinly sliced red onion
- whisk together garlic, lime zest and juice, sauces, ginger, and oil in a small bowl. toss shrimp and zucchini in a medium bowl with 1/4 cup sauce mixture to coat.
- heat grill to medium (350° to 450°). cook noodles according to package directions. drain, rinse under cold water, and chill until ready to use.
- thread shrimp and zucchini alternately on 8 metal skewers (8 to 10 in.). oil cooking grate, using tongs and a wad of oiled paper towels. grill skewers, turning once, until shrimp are cooked through and zucchini are tender-crisp, about 7 minutes total.
- whisk vinegar into small bowl of sauce mixture to make salad dressing. in a medium bowl, toss mint, butter lettuce, rice noodles, cilantro, and red onion with dressing until coated. divide salad among plates and set skewers alongside each serving.