Today I spent hours on the phone with the IRS while in desperate need of a super-rare hamburger—and, yes, that’s a euphemism for my period and the attendant horrible no-good cramps. I’m not sure why I bother to euphemize menstruation-related matters anymore, and, yes, pretend “euphemize” is a word BECAUSE IT BLOODY WELL SHOULD BE.
See what I did there?
Well. The agent was beautifully human with my financially disordered self, and after we arrived at an arrangement that drew less blood than I’d feared, I had an impromptu americano with a friend in the pretty late-afternoon sun. Now I’m putting together a midweek cod-potato-kale casserole to roast in the cast-iron. Permakitten is weaving between my legs mewing companionably and we’re both watching the sun set from my kitchen window, apricot and rose and indigo, deeper and deeper indigo. I’m wearing a velvet robe for the first time this fall and considering a glass of wine and it’s dawning on me: This is middle-age, isn’t it? Equally harrowing and cozy, with the good grace to register all graces, big and small.
—————- Ahoy Maties Cod-Kale-Potato Cast-Iron Casserole. (I made up this recipe so I guess it’s my prerogative to give it a goofy title.)
Very thinly slice potatoes and toss with thyme, sea salt, olive oil. Arrange on cast iron pan, and roast for 30 min at 425 F. Meanwhile pull cod out of fridge so it comes to room temperature and prep with salt, pepper, herbs. (Tonight I liked chopped parsley and thyme.) Pull out cast iron and top potatoes with a layer of thinly chopped kale tossed with olive oil and lemon and then layer cod filets on top of that. Roast approximately 12 min, let cool for another 5, and voila! Serve with wine, hot sauce, afghans.