What happened to July?
I’ve sat down half a dozen times, here, and everything has felt both too big and too little to say.
When the breeze is just right, I can smell the blackberries that grow at the side of the house while I'm working at my desk.
In a few days Abbott will become a teenager. I took a picture of him getting a haircut yesterday, like I used to do when he was a toddler. He had his glasses off, and I don’t think he could tell what I was doing. (He didn't tell me to stop.) I’m always moved by the sight of his "naked" face.
Over the remaining six weeks of summer, we’ll do the things we do every year, the same hiking and biking and swimming, just as if we had all the time in the world, but with surreptitious urgency. We might even make jam with our blackberries, and bake biscuits to go with it, and invite friends over for breakfast.
Last night the boys and I shared a festively social meal of carnitas, corn on the cob, and watermelon with a friend and her daughter, and then we walked down to the beach and sat on driftwood logs and talked, watching the light fade, until we got tired. I want another evening like it before we’re through.
Diana Kennedy’s Carnitas
from Genius Recipes
served this last night with shredded cabbage, chopped cilantro, and guacamole, on
corn tortillas I warmed under the broiler. Carnitas are also nice with
avocado slices and a squeeze of lime, as Kennedy suggests, in lieu of
3 pounds fatty pork shoulder or pork butt, skin and bone removed
Cold water to barely cover
2 teaspoons salt
Cut the meat, with the fat, into strips about 2 x ¾ inches. (If you cut the pieces much smaller than that, they will end up falling apart in the cooking process.) Place the meat in a large, shallow, flameproof dish, and barely cover it with water. (If you add too much water, the meat will fall apart at the frying stage.) Add the salt, and bring everything to a boil, uncovered.
Lower the heat to a slow simmer, and let the meat continue barely simmering until all the liquid has evaporated. This will take about an hour and a half. The meat should be cooked through, but not falling apart. (If the meat is still fairly hard when the water has evaporated, add a little more water, and continue cooking.)
Lower the flame a little more and continue cooking the meat until all the fat has rendered out of it. Keep turning the meat until it is lightly browned all over, another hour and 15 minutes or so.
Yield: 4 to 6 servings