Forging Ahead to Spring

Clocks forward Sunday, green shoots up, crocuses, birds calling, rain, and more light, lots of light.

And today: The shipment of chickens arrives from D’Artagnan.  These are from Pennsylvania and by far beat anything sold in town for taste and texture.  Cost about the same, a little less, and are so good that simply roasting them with butter, salt, and pepper is enough.

Other than that, it’s back to Soseki and miso soup from scratch with kombu from Hokkaido, and gobo.  In Japan gobo–burdock root–was served in so many dishes I had there this past winter.  It’s a root vegetable: Peel, slice thin, fry in oil or put in soup, and deep flavors emerge.  We’re talking one ingredient, not hodgepodge.

And with the change in seasons, there might be more clarity.  Wouldn’t that be nice?  My new book (on immigration) is out in May with a Foreword by a U.S. Senator, articles are showing up in all sorts of national publications, and light, lots of light in crannies.

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