Seattle was the perfect place to be as my world changed. I am a "water baby." And like to contemplate looking at bodies of water. Seattle provides water contemplation.
And if bits of my being seemed scattered upon rocks or washed out to sea, the movement soothed me, heightened my feelings and gave way ...
Saltys - with a view of the Seattle skyline - a supper club - but - most importantly - they served -
Seattle Children's Theatre. Are you surprised? My life change has to do with youth theatre.
"To know is nothing at all. To imagine is everything." - Anatole France
"Remember the plants, trees, animal life who all have their tribes, their families, their histories, too. Talk to them, listen to them. They are alive poems." - Joe Harjo
And Seattle was filled with alive poems. I will show more later, but before I make you impatient - I will get to the loveliest of recipes. Easy and elegant - as a life change should be but is not. After contemplating the new - within the new - I came home and after my crabfest, needed a tried and true. Something that has sustained Paul and I throughout part of our marriage. Something that is a smile, a grin, a luxurious taste, a memory.
Ten years ago, my mother made this for Paul and I for our anniversary - it's from Bon Appetit. And tonight, I surprised Paul with it for his birthday. (He may have been relieved to see he wasn't having crab.)
Goat Cheese Timbales Wrapped in Prosciutto
6 slices of prosciutto (not shaved paper thin)
5 ounces plain goat cheese
2-3 ounces cream cheese (or mascarpone)
4 scallions, chopped thin
fresh pepper - to taste
olive oil or Pam olive oil
mixed baby greens
Champagne vinaigrette (your favorite or bottled)
With goat cheese and cream cheese at room temperature, beat together until smooth. Cut in thin slices of green scallions and pepper generously. Stir to combine all equally. In 3 4-5 ounce ramekins, lay proscicutto in a X-pattern in the ramekins. Divide goat cheese mixture equally in the 3 ramekins. Layer the overlapped prosciutto on top.
In a small saute pan lightly sprayed or brushed with olive oil, heat the timbales 3-4 minutes per side - until just about to ooze, (and if does ooze, enjoy - it's not a bad thing!)
Put aside for 20-30 minutes, so the cheese can "set." Bon Appetit has you serve it with haricot verts on the side which is grand - but I usually opt for baby spring greens in a champagne vinaigrette.
But them you cut into it -
And it welcomes you by spreading its creamy goodness around the salad. Which is just what you want. Just what you need. Just what you counted on when all is changing. Some things are certain. The goat cheese timbales are a sure thing. They succeed every time. Have you ever made a life change? But brought the past with you - to ensure - a happy, new beginning?