Yes, friends. She lives.
It was touch and go there for awhile, with both of us sick, but things are definitely looking up. The tea recommendations were taken to heart, as were the suggestions for additions to the chicken broth. But mostly I listened to my body and responded to the cries for rest, the desire for long, hot baths, and ultimately, as I got healthier, the food cravings.
Do you read Glutton for Life – the lyrical blog from Laura Silverman? If you don’t know it, spend some time exploring her way with words. With life, actually. I love the blog’s header, and the way three lovely items are placed there with each post – like a virtual still life. Do you make little gatherings of objects? I often have on my kitchen table or desk or even just a corner of the garden a little collection of items.
Lately, Laura’s been on a juice fast. I read about her green drink, her life-altering juice, and I hear in her writing a clarity that comes through now, particularly, after a few days of fasting. Is this for me? It may be just the cleansing element I need to add to my diet.
I’ve listened to my food cravings for years. When my body needed meat, or fruit, or soup, the thought of that particular food would be pervasive and loud in my head – and until I fulfilled that particular craving, I didn’t feel right. At odd times, I’ve craved citrus, I’ve craved kasha, I’ve craved liver (when terribly anemic, as it turned out.) I don’t really think much about my weight, and until recently, rarely worried about anything I ate. I just listened to my body and my cravings and did what I was told. Now, with certain life changes, as I get older – there are cholesterol worries, weight that won’t leave, and aches and pains I’m not happy about – I’m ready to think about a juicer. Thank you, Laura.
In the meantime, just the other day, as the plague receded and I smelled the first wisps of Spring in the air, I began to crave shad roe. I thought about it for two days. Thought about writing about it, cooking it, tasting it. Finally, I found two perfect, lovely lobes of shad roe.
It is, however, delicious. Shad run every spring in the streams and rivers of the Eastern US. It’s a short season, and fishing is limited, fortunately. For what it’s worth… the day after my shad roe dinner, I began to feel better.
Shad Roe with Capers and Lemon
2 lobes of shad roe, separated and trimmed of connective tissue
1/2 c water
1 bay leaf
6 T butter, separated
1 lemon, juiced
4 T capers, rinsed
This works best with a small saute pan, just barely large enough to hold the two shad roe lobes.
Put 1/2 c water and bay leaf into the saute pan and bring to a boil.
Gently put the lobes into the water and poach, turning once, for 4 minutes.
Pour off the water, remove the shad roe to a plate, and add 4T butter to the pan, bringing it to a bubbling, browning, nutty beautiful place – about 5 min.
Slip the shad roe back into the pan and crisp on each side – about 3 minutes per side. Treat the lobes with care so they do not burst.
Remove the shad roe to two warm plates, one lobe per, then return the buttery pan to the heat, add the lemon juice and the capers, then the 2 T butter, cut into bits. Whisk and scrape up any goodies in the pan to make a sauce.
Pour the pan sauce over the shad roe.