If you tell me I have to stick to a routine, I’m likely to jam a fork in my eye and then swirl it around side to side until I’m left with a gloopy mess of guts and veins.
…How’s THAT for an introduction to a food blog post?
Seriously though. I am not a routine oriented person. I resist routine. Emphatically. And if you try to force me into a set of events dictated by a strict schedule of what to dos and when to dos, I’ll take that fork and jam it in your eye.
Okay, I probably won’t do that. But I’ll likely grow to resent you, harbor anger towards you and entertain various fork-eye scenarios in which I walk away the hero of my own destiny (and your demise).
That’s why the regular, inflexible Monday to Friday, 9-5 work week has never suited me. The idea of getting up at the exact same time to do the exact same thing in the exact same way and then come home at the exact same hour in the exact same traffic to make the exact same meal and watch the exact same shows and go to bed at the exact same time and do it all over again week after week, year after year kills me.
Quite literally. I’m pretty sure I can feel my cells screaming at a molecular level “excuse me will somebody please get me out of here!!!”
Maybe it’s because I’m a part of the ass end of generation X or the face end (?) of generation Y or because I’m a Libra or because I’m creatively inclined or because I need to feed every 2 hours… Or maybe it’s because I’m just damn lazy.
Except I’m not. I thrive on challenge! When I put my mind to do something, when I’m committed and excited and inspired, I don’t mind set hours; they can be quite necessary and helpful. I don’t mind working hard or for long periods of time; I like to get shit done and do it well. I take great pride in what I do – be it large or small. If you’re going to do the job then do it well, right?
The thing about routine -the day in and the day out – that hurts me so much is the rigidity of it.
Girlfriend needs some flexibility in her life. Both in work and in bendy, bodily ways. Ow ow!
We’re the first generation in the course of human history who are worse off than our parents. Is it any wonder I, like so many of my peers and colleagues, resist the notion of the “traditional” work force? I use the term traditional loosely. Kind of like my underpants.
So I started my own company without a business plan 2 years ago. Holy shit I can’t believe it’s been 2 years already. I write this blog from an editorial calendar, yet shuffle topics from week to week if I need to. I take Fridays off work. I allow my business strategy to shift with the times and as my interests evolve. I’ll meet friends spontaneously for a hike or for cocktails. I’ll invite you over and throw together a 5 course meal on a whim because life is short. I’ll write from any one of 15 neighbourhood coffee shops, depending on my mood. I’ll get up early – usually with the sun – and rarely set an alarm clock. I’ll go to bed when I’m tired. One day I’ll throw on cargo pants, a ratty old t-shirt and converse high tops and the next I’ll don a frilly extra girly dress and heels.
In short, I live. As happily, healthy, whole and bad-assily (?) as I want.
Why? Because my heart-soul needs it.
Not to shit on the people who like routine. I get it. Some people thrive on routine. And that’s awesome. It’s kind of like night clubs or meringue or Molson Canadian beer or blonde hair or crossing the street at the designated crosswalk: It’s just not for me.
You know what is for me? Fresh Spring Radish and Ricotta Crostini.
This recipe evolved out of an experience with Aimee’s recipe for Radish Butter in her new cookbook, Brown Eggs & Jam Jars. Radish butter can really only be called an experience because it’s that orgasmically delicious. Thank you Ethan for serving it to me. There’s no butter or chives in this recipe but it’s definitely reminiscent of her dish.
And everything that is playful, unstructured and spontaneous in the kitchen.
There’s no real set guidelines for this; No routine. Use whichever soft, fresh herbs you have on hand. If you can’t find buffalo ricotta use regular or any spreadable oozy cheese like fresh mozzarella or burrata. The bread should be toasted so you get some texture differentiation but you don’t have to use baguette, any bread will work as a vehicle to get cheese to mouth. And if Easter egg radishes aren’t available, classic red ones will do; the younger the radish, the more supple & crunchy the texture and less peppery the flavour. For those of you who do like routine, I’ve included what I used below so you can follow the recipe.
My friends, I bequeath to you Fresh Spring Radish and Ricotta Crostini.
Radish and Ricotta Crostini
Yield 4 servings
- 1 French baguette
- 1 Bunch radishes
- 1 Container of fresh buffalo ricotta
- Small handful of fresh dill
- 1 Lemon, for juice and zest
- Extra virgin olive oil
- Flaky coarse sea salt (i.e. Maldon) & fresh cracked black pepper
- Pre-heat your oven to 350 degrees F. As it heats, slice the baguette into 1/4" rounds, place on baking sheets and brush the top side with olive oil. Season with salt and pepper. Place in hot oven to bake for 12 - 15 minutes or until crispy and golden on top. Remove from the heat.
- As the bread toasts, finely chop the dill and mix together with the cheese, lemon juice and zest and a good helping of salt and pepper. Really mash it all up together good! Taste and if needed, adjust seasoning.
- Carefully slice the radishes as thinly as you can. A mandolin can help with this or if your knife skills are good, do it by hand. Set aside.
- When the bread comes out of the oven, slather the tops of the toasts with the cheese/herb/citrus mixture. Top with 2 or 3 radish slices. Sprinkle lightly with a bit of flaky sea salt.
- Chow down and enjoy with a big fat glass of white (or red - whichever you prefer) wine.
Do you enjoy routine? Avoid it? What makes you want to jam forks in your eyes? In other people’s eyes? What goes on your crostinis? Does it feel like Spring to you? What Springy things are you eating?