Days like this I often get up and would much rather rasp out in a grouchy voice, ‘Get your own food.’ But I didn’t. Instead, I stepped into that sanctum that is the kitchen and began looking through the refrigerator, pulling out recent recipe clippings and simply settling into that space that seems to sit beyond all things that aren’t just nourishment, alchemy and abundance.
It happens, moods go awry, feathers get ruffled, and all of a sudden being in service to someone, to the two of you and what you have created isn’t anywhere near as important as withdrawing. This is why its a practice, no?
So a breakfast, I made. A bowl of polenta, chopping onions, grating cheese…the rhythm pulled me and I was humbly reminded of the importance of ritual and simplicity. My prayer over this food was simply that two beings could come together face to face over good food and See each other. Nothing crazy, complicated or lofty. Just BE.
I really believe that this is one of the beautiful luxuries of being a single couple (no bebes). Each day you have a chance to reconnect, alone, face to face. Most couples don’t get this forever, as many end up having children, but its a time to really savor, each day you connect, it deepens the bond and the flow or relating. Well… hopefully, right?
1 cup corn meal
1 tsp sea salt
1/4 tsp baking soda
1 large organic free range egg
1 cup buttermilk
2 tbsp melted and cooled butter
1 cup cooked or canned corn
1/2 cup diced onion
1 cup grated Monterey Jack cheese
1. Mix all dry ingredients together in a bowl.
2. Add whisked egg, buttermilk and butter and mix together with a spoon until its all blended.
3. Add the cheese, corn and onion. Mix.
4. Heat a large skillet on medium heat. I like spraying some canola oil over its surface, but you can pour a tsp of oil onto the skillet to coat it.
5. Ladle about 3/4 of a cup of the mixture onto the skillet. Don’t measure this, eye it. I think we rely much to much on exact numbers when it comes to cooking. The practice of estimation, and feeling your way through it helps cultivate you intuition in the kitchen and with food.
6. Cook in batches, about 3-4 minutes on one side, 1-2 minutes on the other.
Will make around 10, but maybe more! Serve with a generous dollop of sour cream over a bed of butter leaf lettuce. Also, not pictured here, but as I was taking both plates out to the dining room, a perfectly ripe avocado in my produce basket caught my eye. I immediately put the plates down, grabbed the avo, sliced half into one plate, the other half for the other, and it was perfection. The buttery smoothness of the avocado with the grainy corn cake was a match made in heaven.