The summer of caftans
There has been a lot of chatter on my Facebook and Twitter feeds these days about caftans. That may be a product of my age, and if so, this is a great age, because caftans are magical garments. They are light, and flowy and comfortable, and make you feel like a combined Golden Girl/soap opera star. I'll be spending basically every available moment in July writing, and let me tell you, caftans are pretty great for that. Until recently I only had one, that I spent way too much money for on a vacation in Hawaii (everything in Hawaii costs way too much, I don't begrudge any of that money, every trip to Hawaii is magical). But now I have two: I have already recommended this caftan to a few of you on Twitter, but a few weeks ago I ordered this one (in mustard yellow). I love it so much that I'm going to order another one in a different color likely before I even send this out. It is comfortable and roomy and you can get it in a ton of colors and it has pockets! Caftans also work as poolside attire for when I eventually flee to a pool somewhere and relax with a pile of books beside me and a cold cocktail in my hand. Thanks a million times to my friend Kate Washington for her recommendation of the above store. If you have any recommendations for caftans, please share them with me.
This week on Twitter, I saw a tweet about favorite and least favorite book tropes. One of my favorite romance tropes is about fake dating (which is why I wrote a book about it -- write the books you want to read is some pretty good advice!) but one of my least favorites is about bets. The bet trope is where the guy (it's almost always the guy) bets one of his friends something about the woman (he can trick her, she'll agree to go out with him after X minutes, she'll sleep with him that night, etc. etc.). I hate this trope, because it makes the guy seem like a real asshole, and it takes a LOT for me to forgive a book hero who starts out seeming like an asshole. However, there is an exception to prove every rule (alternatively: anything can work in the hands of a really great writer), so I have to tell you all to read BET ME if you already haven't. It is a delightful book with the bet trope at its core, and I adore the hero, heroine, and the wacky cast of characters that surround them. Plus, once you read it, you'll want to read everything Jennifer Crusie ever wrote, which is a good life choice.
Look, this recipe is not exactly seasonal. Telling you to roast something at 425 degrees in the middle of July doesn't make a ton of sense. But I made a pile of these carrots for dinner on Thursday night, and I have to tell you about them, because they are so easy and delicious, and make a fantastic side dish to go along with anything. The recipe I linked is a little different than the recipe I'll give you; the first time I made it I changed up the spices to what I had, and I've liked it so much I kept my way. And as fiddly as I can be in the kitchen, I'm not one for grinding spices on a weeknight. But I think the technique -- and let's be real, the butter -- are what really make this recipe, so I think you could do whatever spices you love and it would work well (I bet cumin and cinnamon would be really good). Also the first time I made these I only made a few because I was suspicious (I hated cooked carrots as a kid, but apparently things have changed) and I ate them all straight out of the pan. These are also fantastic with those small carrots that you get at the farmers market in bunches (or, what inspired me to make so many last night, the ones you get from your farm box in huge bunches). When I use the tiny carrots, I just wash them well and don't bother to peel them. I've simplified the technique a little for sheer ease and also to save two extra dishes from needing to be washed, but I'm sure Susanne Goin's way is better (but then, she has a sous chef and a dishwasher and I don't).
Roasted Carrots with chili and smoked paprika
10 carrots, peeled, and sliced either in half or in quarters, depending on how big the carrots are
Olive oil
2-4 tablespoons butter, softened a little
1/2 teaspoon Aleppo pepper, or any kind of interesting but not too hot dried chiles
1/2 teaspoon smoked paprika
1/2 teaspoon sumac
pinch dried thyme or oregano
chopped scallions or minced garlic (optional)
salt
Preheat oven to 425 degrees. Put carrots, salt, and enough olive oil to lightly coat them on a four sided cookie sheet and toss well. Put carrots cut side down, and slide into the hot oven. Roast for 20-25 minutes (less if your carrots are small). If you're using the scallions or garlic, toss them into the pan about halfway through and give them a stir, if not, don't worry about stirring them. While you wait, combine the spices in a small bowl, then add the butter, and mash together with your fingers until they're combined. When the carrots are done (they should be well browned on the bottom), take the pan out of the oven, and immediately toss the butter and the carrots together in the hot pan until the butter is all melted and the carrots are coated. Eat and be amazed that you never knew carrots could be so good.
Have a good weekend!
Jasmine