Monday is the new Sunday

Monday is the new Sunday – at least in my world. We hospitality folk enjoy our “weekends” mid-week, mainly because our work dictates us being on-the-job EVERY weekend. The only time you might have a Saturday off is when you get to go on vacation; otherwise you’re there, grinding it out every weekend.

Until recently I was fortunate enough to have my Sundays free. It was really nice to get to enjoy some of the perks of having an actual weekend day off, like spending time with those who enjoy a regular weekend off; or partaking in events and festivals that only happen on the weekend. Then my scheduled changed.

“But Sunday is ouuuuuur day!” Amber cried when I told her the news.

“I know, but I won’t work Tuesdays anymore, so I’ll have three days in a row off! Monday will be the new Sunday.”

I still don’t think Amber is very happy with this change – nor am I, but I was an oddity working in the hospitality bizz and have Sundays off.

Up until just a few days ago, we had been having incredibly beautiful and warm weather. Sunday turned rather chilly, and Monday followed suit and was rather gloomy most of the day. We had originally planned on an afternoon of warm weather and badminton, but the change in weather left us with no plans for the day. So Amber and I decided to have an indoor picnic.

We did a little bit of grocery shopping, which always starts at Green String Farm, where you can get awesomely fresh, delicious, and cheap produce from their little farm stand on the property. We usually look through the seasonal offerings, pick out a few things, and then wander to say hello to the goats and chickens.

When we arrived, favas were in abundance.

There aren’t words to describe my fervent adoration for fava beans, and at $2/lb, I was ecstatic. There is no spring vegetable that gets me nearly as excited as favas. Sure they are a lot of work to remove from their pods and then to shell after cooking, but the reward is well worth it.

Somewhere between our drive from the farm to Whole Foods, Amber had the idea of making a little meat and cheese plate for lunch.

“That always sounds good to me,” I said “We can make a fava bean purée with lemon and the savory we got from Green String, and put that on bread with some meats and cheeses.”

And so that’s just what we did. We whipped up a quick fava bean purée and blended it with a little chèvre; roasted some baby artichokes (also from Green String), and picked up some soprasetta and asiago fresca from Whole Foods; a few strawberries for color, and bottle of Albariño, because, hell why not? It was one o’clock and we had nowhere to be except for on the couch with our “picnic lunch.”

We ate and drank, slathering the buttery and nutty fava spread on our sourdough baguette, and topped it with any combination of the salty and savory soprasetta, rich and creamy cheese, or earthy-green artichokes with a drizzle of lemon. And then we ate and drank some more, and cuddled watching Mystic Pizza on Netflix, (Amber had never seen it). We commented on how young Julia Roberts looked, and how big her butt looked. Amber, the proverbial critic, questioned how no-one, despite having worked in the restaurant hadn’t figured out what was in Leona’s secret recipe. And in the scene where Kat and Tim share a pizza on the stormy night, she observed that the pizza didn’t look all that great.

We reached the bottom of the bottle by the end of the movie, our bellies full, and our spirits high, and found ourselves in a sleepy tangle on the couch. It was a good Monday.

Fava bean purée

1lb fava beans, shelled

1-2 sprigs of savory (or thyme) leaves removed

1 TSP lemon juice

2 TBSP olive oil

1 ounce chèvre

pinch of salt

pepper to taste

Blanch fava beans 2 minutes in boiling water. Add to ice bath to stop cooking at cool. Remove outer shell and put into food processor with remaining ingredients, purée until smooth. Add more olive oil if needed.

Diverse spread that can be served in many ways: smeared on crostini, as a dip for pita chips or veggies, or leave out goat cheese and serve underneath filet of halibut or scallops.


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