They say absence makes the heart grow fonder. I'm not sure about that. I think presence can make the heart pretty darn fond, too. Sitting here next to one of my children, typing away, I have a heart that feels full to bursting.
And yet absence does have its pull. Olivia just finished her last year of elementary school. (I can't even believe that I am writing that!) The end of the fifth grade, six years since she bravely entered that school as a kindergartener. Amazing.
As a celebration, her class took a trip to Canada and, intrepid man that he is, Gabe went along as a chaperone. Love means riding on a bus for 14 hours with 46 11-year olds. And then doing it all again three days later for the return trip.
Chloe and Oscar and I enjoyed our time together. As much as I enjoy our family time, I also enjoy the time that I have with only one or two of the others. It shifts the dynamic, and we get to see different sides of each other.
But we were all looking forward to watching Olivia and Gabe step off that bus. And, of course, I wanted to have a special dinner for them that night. I had gotten fresh peas and new potatoes at the farmers' market on the weekend, and these little gratins seemed just the thing.
I enjoyed cooking that afternoon to the happy sounds of a house full of people again. Unfortunately, Olivia was so tired from the trip that she fell asleep just before dinner, and she missed the welcome home feast. The rest of us enjoyed them and she had hers for lunch the next day. Next time, though, maybe when Oscar returns from his trip (gulp!), I'll have lunch ready instead.
Second Helping: Grilled Zucchini Summer Sandwiches
Thirds: Smoky Deviled Eggs
Fresh Pea and Potato Gratins
Serves 6
30 minutes preparation time
50 minutes cooking time
1 1/2 pounds potatoes
1 pint fresh peas, shelled (about 2/3 cup out of the pods)
1/2 cup grated Parmesan cheese
1/2 cup grated pecorino Romano
3 eggs, lightly beaten
1/2 cup torn basil leaves
salt and pepper to taste
Generously butter 6 1-cup ramekins.
Put the potatoes in a medium-sized stockpot and cover them generously with water. Bring them to a boil and cook them until they are tender when pierced with a sharp knife. Depending on the size of the potatoes, this could take anywhere from 15 to 30 minutes. When they are done, skim them out and transfer them to a colander to cool.
While the potatoes are cooking, bring a small pot of water to a boil. Add a dash of salt and the peas and cook until they are tender but still bright green, about 10 minutes. Drain them immdeiately.
Preheat the oven to 325 degrees.
When the potatoes are cool enough to handle, peel them and put them in a large bowl. Mash them. Add the peas, parmesan, pecorino, eggs, basil, salt, and pepper, and mix with a wooden spoon. Spoon the mixture into the ramekins.
Bake the gratins until they are golden brown on top, 30 to 40 minutes. Let them sit for a minute or two after you remove them from the oven. They are so pretty to serve in the ramekins, but if you serve them that way, do so with a warning that the ramekins will be hot. Alternatively, hold the ramekins carefully with an oven mit and slide a knife around the perimeter of each ramekin to loosen the gratin. Slide the gratin out onto a plate and serve immediately.
This is definitely going to be our dinner tomorrow evening.
Welcome back Olivia. I can't believe it. It feels like yesterday she was a first grader in my class.
And now you are talking about Oscar. Oh Nooooooo!!!!!!!
Posted by: Chantal | July 05, 2011 at 11:13 AM
Chantal, where has the time gone?!?! I need a trick to slow things down. Any ideas?
Posted by: Margy | July 06, 2011 at 10:43 PM