Ever feel the urge to celebrate, throw a last-minute wine and nibbles soirée? Something, you know, not so fancy-schmanzy. I nominate this week’s recipe, Tuna Rillettes, a pâté made from canned tuna, seasoned and combined with fat (creme fraîche), as your star appetizer.
Luckily this French Fridays with Dorie choice dovetailed neatly into what I needed to pull out of my back pocket last night. The past several days I’ve been in Denver to take a Bells-and-Whistles-Tutorial from Zoe Zuker, the president of the company that redesigned my blog.
Since my new blog went live last month, Zoe’s been in hand-holding mode until I could get to Denver for some hands-on instruction. We’ve danced through the “Don’t panic, Mary,” and “I’ve got your back.” routine. When I messed up, she steered me back on track. We each made our punch lists. Ready. Set. Go.
Tuna Rillettes
The four hour drive to Denver was dicey. When the Chain Law is in effect for trucks, you know that Vail Pass at 10,662 feet will be ugly. Howling winds provoked the falling snow, creating slippery roads and visibility problems. I turned off my audiobook, tightened my seatbelt, murmured “Blizzaks, don’t fail me now,” and eventually arrived in the mile-high city.
After that drive, Zoe-instruction seemed like a walk in the ballpark. Go Rockies!
Who can go to work without a good breakfast? Not us. Zoe poses before eating (and, working.)
When I arrived home last night, I was bone weary and mentally fatigued but exhilarated by this whole blog accomplishment. I needed to honor that…thus, the party. I would be both the host and the guest of honor.
Are you with me? After throwing my bags on the bed, I took a can of tuna, one shallot and lemon from the pantry. Creme fraîche from the fridge. And, curry powder, allspice, pepper and salt from my spice drawer. I blitzed the ingredients together, transferring the mixture to its serving bowl before slipping it into the fridge for some all-important flavor-blending.
Our Breakfast Fruit Platter
Savory French Toast (my choice because I’m into Vegetables) Yes, I admit it, that’s Hollandaise Sauce.
Pork Belly Hash for Zoe. (A girl needs her protein.)
I opened a bottle of Côtes de Paso Blanc from Halter Ranch Winery, dished some cornichons and Kalamatas into bowls and pondered my cracker assortment. Sorta Meh. Aw, well. Cocktail napkins? Check. By the time I changed my clothes, the rillettes was ready. Dorie is spot on. “This is soft, spreadable, and just a tad rich, and it’s also quickly made,” she says.
As many of you readers know, my blog began three years ago as a tool for me to insert structure, organization and some pleasure back into my Life. If that was the goal, it’s been accomplished. Although it seems like yesterday, my husband, Michael, died almost two years ago. Since then, and three self-diagnosed nervous breakdowns and a cancelled trip to Europe later, I’ve put my Life back together.
Working through a Coffee Break – women can multitask.
In doing that, Lights has taken on a Life of its own. The question I’m now most often asked is, “Where do you want this blog to go? Where are you taking it?” My answer to that is no answer at all. I’m willing to let this creation of mine lead me.
In the past three years this blog has enriched me with new relationships and experiences, professional and personal. I’ve had to re-sharpen my writing and cooking skills. The journalist in me can now add embellishment, exaggeration and humor to my stories. It’s my blog, after all. And, technically? The phrase, “I’m too old for this, Zoe” is not allowed. If Ms. Zuker can successfully run her own company, she seems to feel she’s up to the task of handling me!
What is Zoe thinking?
My Lights will stay on bright as long as I believe I have something worthwhile and positive to share with you readers. I appreciate beyond words your allowing me to do that. At my last night’s party I toasted my blog and myself (first glass of wine). The second toast was to all of you who read it (second glass of wine). And, then I went to bed!
Bonne Nuit.
French Fridays with Dorie is an international cooking group working its way through Dorie Greenspan’s Around my French Table. You can grab the recipe for your back pocket here. While I suspect some of my colleagues also enjoyed a glass of vino with this week’s recipe, you can check out our FFWD site to see. If you want a wonderfully delicious breakfast, go to Fooducopia in Denver.
I like your idea of a party, Mary! This was so quick, easy….and absolutely delicious! Even Bill gave this one a 2 thumbs up! Enjoy your time home…it has to feel good to be back! It always does for me after one of our long extended trips! Cheers to you and happy weekend!
I remember how happy you were to be back in New Jersey after your month-long, warm Florida getaway. That’s how I feel also, Kathy
A much deserved party Mary… your blog looks wonderful and your writing is always engaging. We are always out here in the ethers just waiting for you to be on line. I love that Dorista’s have the ingredients for tuna rillettes always in their pantry.
Well, Diane, your second sentence just made by day. Thank you.
So fortuitous that you didn’t need hot water or a lot of time to create this. Amazing how you organized your work week to hear my presentation and end with your blog. Kudos. Now you can play
Oh, Ms. Donna. I was proud to be asked to be among the first to hear your geology presentation. If you’re doing it, I’ll be there in support…always.
Happy 3 year blogaversary. Is that a word now? Who knows. Some days I feel too old for this too.
For me this recipe came one week too late. We had an impromptu guest stop by for cocktail hour last week and I was digging around in the fridge to find something for us to nibble on. Luckily we had some olives. But how cool would I have felt if I could have whipped out these rillettes?
What a nice way to celebrate the evolution of your blog!
That is what my tuna was missing, wine. Your new blog looks great. Since I am new around here I really enjoyed your little family story. Here is to a bright future:)
I remember that drive so well. Even in June, my dad had to put the chains on our old maxi van once! Glad you made it safely. I’ve so enjoyed watching your blog grow and you getting your life back together.And I cannot wait to see what the next few years bring. You are a strong, talented, extremely competent woman…so glad our lives have crossed (and crossed again).
XOXOX
And I lift a glass to YOU dear lady! And I salute your direction with the blog as well…allowing IT to set the pace and be what it wants to be. For as soon as you ladle on the expectations it won’t be that enriching experience. It will show you the way. After all, its done a great job of it so far, right? Pass the rillettes please.
“Ladle on the expectations” – love that line. Merci, mon ami.
I toast your blog and you Mary! I always look forward to your posts every Friday and I admire your determination to move forward and don’t let the bad things take over your life. There are so many lessons for me to learn from your journey! Ah, by the way I love the fact that you love wine and make such good choices!!!
Cheers to you, Mary! Your blog is always a pleasure to read. I will follow where ever you take us. I’ve enjoyed watching it grow over the past few years. You deserve that first toast and many more. (and the tuna was good too, wasn’t it?) xox
Happy 3rd anniversary to your blog Mary! I must add that I have enjoyed visiting you here come each of our FFwD cookalong. Carry on your great posts!! Wishing you many more happy years of blogging!
HAppy bloggy birthday Mary! I’ve certainly enjoyed your journey and can’t wait to see where this blog takes itself! XO
Mary, I used this quatres-epices recipe when we made chopped liver. My spice monger looked up the proportions in his spice bible, so now I have quite the stash! If we need any in a future recipe, I’ll send some your way!
Recipe courtesy of Artisano’s Oils and Spices, Indianapolis
1 2/3 tablespoons finely ground white pepper
2 1/2 teaspoons ground nutmeg
2 teaspoons ground ginger
1/2 teaspoon cloves
Instructions
Mix all spices together. Store in sealed container.
We added an extra teaspoon of ginger for a total of 3 teaspoons as a personal preference
PS…your comment from Zoe made my day! xo
What a day!! I do think it’s funny that we Doristas mainly have all of these ingredients on hand!! Including cornichons! This wasn’t my favorite, but I would have enjoyed it much more while toasting you (even virtually).
You have reason to celebrate! Sometimes I forget to make a party out of every day life – thanks for the reminder.
Soiree for one – I like it 🙂
I can’t wait to see where your journey takes you next. It doesn’t matter where you are going, as long as we get to come along on the ride. XO
Bravo to you Mary! For your success with your blog despite the most difficult circumstances and for making through a blizzard …….. in May! It looks like you’ve mastered WP – one more BRAVO!!
Mary, I always enjoy reading your posts and seeing your pictures, and I love your blog redesign. I just happened to click on a link and re-read your daughter’s guest-post about Michael. I have tears in my eyes. You both write so beautifully.