I’ve had quite the busy and momentous few weeks since last I posted! My sister and her lovely new husband threw a sweet and wonderful wedding weekend at a fabulous cabin in the Appalachian mountains, complete with beautiful sunsets, velvety-black skies perfect for lying under on the driveway while watching the meteor shower above us, wonderful time spent with both families, great company, food, and music that we danced all night to. It was a perfect and intimate wedding, exactly them.
We’ve also settled on our new digs in the meantime after an exhausting whirlwind apartment search. Just when I thought we were going to have to settle on a tiny dark shoebox, the clouds lifted and I found a place that has (wait for it ) a KITCHEN WINDOW! I know! I can hardly believe it myself! As with all urban apartments, there are trade-offs, which we are making in the form of multiple flights of stairs, but did I mention the windows? We’ll be moving in mid September and I can’t wait to get my saucepans and skillets unpacked.
Hot on the heels of that exciting turn of events, Grace visited on her way through town, our first visitor since the move. It was especially sweet since she is moving to Vietnam for a year’s adventure with the aforementioned lovely new husband and we won’t get to see her for a while. We had a wander ’round my new neighborhood and then Scott took us out for an Indian dinner in Greenwich Village. We caught up on what we didn’t have time to at the wedding and I introduced her to Italian ice and a cannoli. Seeing her off in the train station was bittersweet- although a tiny and slightly acerbic portion of my brain was telling the weepy me that it was being made all the more poignant by the drama of waving goodbye to a loved one in a choo-choo train station; goodbyes don’t come grander than that. I will miss her ridiculously. I’m sure we will be putting skype through its paces.
One really nice thing about the wedding was that we all cooked together, chicken and vegetable skewers, salads, corn on the cob, boiled peanuts and watermelon, sangria and my mom’s cheesecake. I made a favorite salad of mine that was really good. Here is the recipe.
Black Eyed Pea and Rice Salad
1/4 cup seasoned rice vinegar
1/2 teaspoon ground cumin
1 teaspoon salt (or to taste)
2 cups cooked short grain brown rice, still warm
2 cups black-eyed peas (if canned, rinsed and drained; or fresh, cooked until tender; frozen, cooked until tender)
1 medium cucumber, peeled and diced
1 mango, diced small
1 avocado, diced
1 red onion, diced small
1 red bell pepper, diced
1 can diced green chiles or a hot pepper (jalapeno or serrano perhaps)of your choice, minced
large handful of cilantro leaves, coarsely chopped
In a bowl large enough to toss all of your ingredients, mix the salt, cumin and rice vinegar until the salt has dissolved. Tumble the still-warm rice into the bowl and gently toss the rice in the vinegar until the rice has soaked up all of the liquid. Taste the rice and add a bit more vinegar at a time if needed until there is a distinct but subtle twang throughout the rice. Gently toss in the black-eyed peas.If you have flame proof hands like mine, use your fingers to lightly mix everything so the rice and peas don’t turn to mush; otherwise, a pair of forks, if wielded gingerly, should work very well. Set the bowl aside and allow the mixture to come down to room temperature.
Meanwhile, all of the other vegetables can be cut up; I like to dice everything to roughly the same size as the black-eyed peas so that no one flavor overwhelms the forkful. While a ripe and juicy mango and guacamole-ready avocado are usually preferable, in this case it is better to err toward a slightly firmer fruit in order to keep them from dissolving into the salad. While the cucumber and onion provide the pleasant contrast of crunch and the mango and red pepper are bright notes of sweetness, the avocado should be buttery nuggets of richness in lieu of oil in the dressing.
When the rice and peas are cool, add all of the vegetables, chilis and cilantro into the mixing bowl and, again, gently incorporate until thoroughly combined. I prefer to allow the flavors to mingle for at least an hour before eating, but it will keep well for several days. Since it is most flavorful at just cooler than room temperature, it is ideal for picnics or a one-dish lunch at work.
Something to remember about the type of rice you choose: long grain rice like Basmati or Jasmine has a different type of starch than shorter and stickier rice. One characteristic of long grain rice is that it is very firm when it is chilled- almost crunchy. For this reason, I usually use short grain rice for this recipe, since it is usually eaten when at least slightly chilled. The sciencey version of why this happens is explained here.