“When you wake up in the morning, Pooh,” said Piglet at last, “what’s the first thing you say to yourself?”
“What’s for breakfast?” said Pooh. “What do you say, Piglet?”
“I say, I wonder what’s going to happen exciting today?” said Piglet.
Pooh nodded thoughtfully. “It’s the same thing,” he said. ― A.A. Milne
It feels like we are back in time, back to when we were dating. When we were constantly separated by time, by continent and sea. Just before my world went to sleep, I stayed up and waited for you. Praying the internet would work this time and I would not get frustrated that I couldn’t hear every other word you say. What is a second or few? That was how long it took for me to hear you and vice versa. Do you remember, one day you tried to console me about our separation by looking at the moon? You said we would be together by the next full moon. I always had to stretch my head and look for it amidst the skyscrapers, while you could easily see one whenever you step out of your cabin. Two years and 20 hour flight later, I stepped out of the duane and finally.. finally you became a constant sight.
So whenever we are separated, I watch the moon. And I know, by new moon, you will be home. With me, with us.
I didn’t think much about this song when I first heard it, but when I heard it again for the second time, I became really curious about the timing the drummer when he first entered the song. The drummer was so off tangent from the base rhythm that at for a split second, I felt he was going to ruin it all, until finally the two blended with sinew. Ahh, be still my heart. I don’t know why but these kinds of things irk and fascinate me.
Anyway, I’m trying to broaden my repertoire a little bit, by using an ingredient that I never use before: green olive. So I decided to make this savory loaf of olive, ham & cheese. I was skeptical initially, because my salt tolerant is pretty low and green olives are way up there in terms of saltiness. I much prefer the black olives, but I haven’t been able to find pitted black olives. I’m pretty sure they exist, just not in my world here. And then the combination of ham (I actually used chorizo) and cheese and the olives – seems like going to be super duper salty.
Well, the result is pretty interesting. Yes the olives are too salty for me but the bread/cake can deter a little bit. I think it’s also a good call to use a mild flavor cheese (in my case, Swiss’ tete de moine). One should not be surprised how moist the loaf is given the quantity of oil used, borderline sinful.. but I am extremely pleased with how it turned out. I’m very happy with the batter, almost like a pancake batter fortified with baking powder, that I can easily swap the olives for ingredients that I like, such as .. edamame.
We spend quite a fair bit of time in Paris airport, usually waiting to catch our next flight out. So we regularly dine there. There is a cafetaria–esque restaurant chain called Exki that we usually frequent. The place emphasizes on simple, fresh and organic food. We like the simple salads, soup and quiches they do. Most of the time, we grab their Capri, which is a cold pasta dish with arugula & ham. Simple and yet, I don’t remember we ever not grabbing this one. So here’s my attempt to recreate the simple dish that so often accompanies us on our journey.