The last few months have been obscured by a dry dusting of uncertainty and the anxiety that follows.
Pat it off.
It’s fall now. The deal was freelancing until now and then let’s see.
M hay and I see I need something, even part-time, that isn’t so paycheck to paycheck. Well, not just something — the right thing.
My week upcoming doesn’t look so glamorous (read: job searching, nursing m hay’s man cold and Arthur the baby poodle’s upset tummy).
But so far I’m elated to see that I’m excited about jobs outside of journalism.
Surely I must be just where I’m meant to be.
Now here’s a braise for fresh weather — turkey in a jammy red fruit sauce foiled by toasted pine nuts.
*From The Family Meal by Ferran Adrià
1/4 cup raisins
3 tbsp pitted dried prunes
6 tbsp vino rancio or dry sherry
7 oz red onions (about half of one large
2 turkey drumsticks
1 1/2 tbsp olive oil
1/3 cup chopped tomatoes
1 cup water
2 tsp pine nuts
Put the raisins and prunes in a bowl and cover with vino rancio. Let soak for 12 hours.
Thinly slice the red onions.
Season the turkey with salt and pepper.
Put a wide pan over medium heat, then add most of the oil. Brown the turkey for 10 minutes, until golden all over. Add the onions. Fry the onions and turkey for about 10 minutes, stirring often, until the onions are caramelized and dark golden brown.
Drain the vino rancio from the fruit, then add it to the pan. When most of the vino rancio has evaporated, add the chopped tomatoes and continue to cook until everything is well caramelized.
Pour in the water, reduce the heat and simmer for 30 minutes.
Add the raisins and plums. Cover the pan and let cook for another hour, or until the turkey is very tender and the sauce is thick and tasty.
Meanwhile, heat the remaining oil in a frying pan, then add the pine nuts. Cook over low heat for about 5 minutes, stirring often, until golden.
Put the turkey onto a serving dish, cover with the sauce, raisins and plums. Finish by sprinkling with pine nuts.