In high school I knew a girl who used to study while watching movies. It seemed like such an efficient system. She got to pair something boring with a reward. I would try to do it myself again and again, only to find I couldn’t focus on either. I was the dork who would listen to Vivaldi instead. I know better now. I know this doesn’t work for me. But I still try sometimes- try to catch up on the TV shows everyone else is already done talking about (The Magicians) or to breeze through a podcast (S-Town) or to re-watch a favorite film (Harry Potter, always). I can listen to music while writing. Sometimes those songs can even contain words.
Creative work needs time and space. This is a lesson I keep forgetting and keep relearning. It doesn’t have to be a lot. When I taught I would bring my laptop to work and write during my lunch break. I wrote a first draft of a novel that way. It was not a great first draft, but I did it by scratching out thirty minutes a day. And yet every time I start a new creative project I freak out because my life doesn’t have space for new work. I don’t have enough time. There’s never enough time. I forget that I’ve always found a way to make time before. And I will again. If not having enough time were enough to stop creativity we as humans would have never made anything.
These past few weeks have been filled. We celebrated Aaron’s birthday (several times over) and his parents came to visit us in Minneapolis. We’ve been eating out a lot recently, which means less time for creation in the kitchen. I just started a new writing project that I’m immensely excited about. It’s a busy season, and I’m still trying make everything fit. I’m trying to adjust without guilt, to figure out a way to be present here as often as I want and to forgive myself if I’m not. Thanks for sticking with me through this season.
As metaphorical seasons change so do actual seasons. Spring is here in the bright, tentative, and cold way I’ve come to know. I love this time of year- when the light stretches and everyone who was hibernating away the winter comes outside again. I’ve seen pictures on Instagram and other blogs of people who live in warmer climates glorying in their bounty of asparagus and rhubarb and ramps and peas. Whenever I see those pictures, particularly of the brilliant pink rhubarb I find myself bursting with envy. Here it’s still root vegetables, hearty greens, and pantry staples with the occasional leek thrown in.
For a hearty but not heavy early Spring salad I roasted carrots and tossed them with cooked farro, shredded kale, and a mustard vinaigrette. I’ve been making a variation of this salad for years this time of year and I always forget how good it is until I make it again. Roasting carrots brings out their sweetness, and shredding the kale helps tame its intensity. I top this salad with white cheddar, sliced radishes, and pepitas, but you could go wild. I’ve added in walnuts, cherry tomatoes, and feta before and that’s a killer variation. One of my absolute favorite things about this salad is how well it sits. I’ve brought it on long bus rides, eaten it at picnics, and toted it to work during Saturday doubles.
What are your favorite meal salads? I hope you love this one.
Carrot, Farro, and Kale Salad
This is an excellent lunch or potluck salad. It keeps well for days at a time, and tastes best when at room temperature.
3 medium carrots, peeled and quartered then sliced in half inch pieces
2 tablespoons olive oil
1 cup farro
1 medium bunch of kale, stems removed and leaves cut into thin ribbons
2 tablespoons apple cider vinegar
4 tablespoons olive oil
1 tablespoon stone ground mustard}
salt and pepper to taste
radishes, thinly sliced
cheddar cheese, cut into matchsticks
Preheat the oven to 400. In a large bowl toss the carrots, olive oil, and a sprinkling each of salt, pepper, and chili flakes. Turn out the carrots onto a baking sheet. Roast the carrots, tossing halfway through, for 20-30 minutes, until the carrots are tender on the inside and crisp on the outside.
Meanwhile bring a pot of salty water to boil. Add the farro and boil for 15 minutes, until the farro is tender. When the farro is ready, drain the pot.
While both the farro and carrots are cooking, make the dressing. Whisk together the olive oil, vinegar, and mustard. Taste, and season with salt and pepper to taste.
In a large bowl add the shredded kale. Top with the farro and the carrots. Drizzle with the dressing and toss the salad. Top with your desired amount of radish, pepitas, and cheddar cheese. Serve room temperature.