
My Beloved Mister with Autumn in WPLN's Studio A: the highlight of our nieces brief Nashville visit last weekend.
And here's another one from East Nashville's Tomato Art Festival!! .... Courtesy of the marvelous and artistic Firkins family of Bowling Green, KY. Their teenaged daughter (who took second place in the juried art show for her division) snapped this one of me and her super sassy grandmother who'd shown up in costume last year also! Sister Sassy is pictured here as a Hawaiian Tomato; her underlayer, she informed me, is the suit she uses to teach water aerobics -- "You've got to wear bright colors, so they can see what you're doing under water!" she told me. Dad, Dennis, works in bronze, marble, stainless steel and limestone and Mom, Sandy was kind enough to send the pic along. Thanks, y'all.
Oh, it was hot that day....
Today is WPLN Nashville Public Radio's E-pledge day for the AM side-- 1430 AM, which is talk and world news including great programs like: BBC News, On Point, Day to Day, You Bet Your Garden and alternate air times for FM faves like Fresh Air, This American Life and The Splendid Table.
**Correction: Actually, I believe this is a polyphemus moth. Any of you folks know more???**
I had a moment of being overly self conscious and while I sent this picture in an email to family & some friends, I didn't post it here.
Ms. Booty is busted. Worn out. Drained.
We're spread out throughout the southern United States, but my Chicks for Peace are my tribe of sisters since college days. We gather as oft possible. Here some of us are in 2000, Labor Day Weekend-- Ms. Booty (in the blonde days), Jo & Mama Loca, along with Destin & Billie, of the next generation. Ziggy will be the baby prince among them.
Monday morning I'll be doing a meet-up interview with a pediatrician. Described by a neighbor friend after yesterday's La Leche League meeting as "a vibrant red-headed earth mama" who has three uncircumcised sons, all of whom have benefitted from extended breast feeding, this sage sounds right up this Mama's alley; we'll be hopeful of a good fit for our little family.
Oh the beloved butterbean.... or, lima, should you prefer.
For breakfast this morning, I had some of one of my favorite dishes, prepared evening before last for the first time in AGES.
Chock full of iron and good for you nutrients, Chehini Pie is my take on something I ate at a sweet little Chattanooga cafe in the early 90's.
Try it!
Chehini Pie
cooked brown rice
cooked butterbeans (fresh, frozen or dried)
tehini
tomatoes, sliced
sharp cheddar, grated
sesame seeds
slivered almonds
Cook up a pot of brown rice, enough to make a base for this casserole pie (depends on what size you'll be making). Cook it with a smidge of sea salt, and if you've got it, a drop or two of sesame oil. Cook up your beans. When both are ready, press rice into the bottom of a baking dish-- pyrex, corningware or some such casserole, approximately an inch high-- (more if you want a starchier dish, less if you're cutting back on the carbs). Pour your lovely butterbeans / limas over the rice. (You can season these as you like, though I tend to go very simple with only sea salt and black pepper.) Drizzle the top of your beans with tehini. Do this to taste. Your next layer is grated sharp cheddar, then layer with sliced tomatoes, be they bradley, beefsteak, yellow or whichever you prefer.... drizzle again with tehini. Top the tomatoes with a little more cheddar so they're not naked, but still peek through for a burst of color. Sprinkle the top with a tablespoon or so of sesame seeds and perhaps a quarter cup of slivered (or sliced) almonds. If you're a tehini fiend, drizzle some more. Bake off for 25 - 30 minutes in a 350-400 degree oven (I tend to marry my baking all together, particularly in summer so as to reduce oven time, so if you've got a cake or a quiche or something that requires a specific temp, go with it--- your pie ingredients are already cooked and the purpose for baking is merely to solidfy, melt and brown the ingredients together.)
When the Chehini Pie is bubbly and a little browned, pull it from the oven. Let it rest for 10-15 minutes. Cut into squares. This is particularly good when eaten with a fresh green salad topped with the very wonderful Annie's Goddess dressing. Mmmm...
Chehini Pie is a grand source of iron for prenant, lactating or menstruating women, and I've found that most small children really dig it.
I love Chehini Pie as start my day food in the days beyond its inital serving: I always feel so energized & nurtured by its earthy nutty goodness.
Enjoy!!


This evening My Beloved Mister & I will head over to TAG art gallery in Hillsboro Village (our old neigh-borhood) to see friend and artist / musician Jon Langford who'll play some tunes with East Nashville neighbor & very talented musician Paul Burch. My Beloved Mister and I actually met the first time (via telephone) near to a decade ago when I rang him up in Chicago to ask for a copy of Burch's first album, as I wanted to write about it.
My Mister, at the time in the dual roles as co-founder of both the groundbreaking Bloodshot and Checkered Past Records, declared he'd never heard of me and was actually just short of rude. I had to prove my credibility with him by providing clips and mumbling that Paul Burch & the WPA Ball Club had actually played my wedding. (Married at the time briefly, and mostly unhappily, it's a beautiful thing that this precipitous chain of events led me to the man who'd become the love of my life and that over a string of years, something once so raw and ugly became this life I now live with the partner of my dreams.) The record in question was Pan American Flash-- it'd been issued on the French label Dixie Frog and got its stateside release on Checkered Past.
In our living room hangs a Langford print-- Hank with arrows piercing him; I believe the title is Hank Cold War I. As above, it is present in the background of many of our wedding photographs, as it was in an intimate front room setting we wed.
I am also very fond of Jon's rooster painting; we are chicken people. I grew up with them as pets, and knew I'd make a life with my Mister when he told me when the time and place was right, he'd build me a coop for our inevitable brood of hens.
We are all such a good egg.