I have been avoiding writing on my blog lately. I just did not know how to start again….
My father passed away on August 9th, while I was in London. I flew to Israel to bury him, and met with the remainder of my family as we sat shiva there for seven days. I felt whirl-winded to say the least.
A very sullen feeling came over me.
My father was the ultimate trooper and was an eternal optimist. I could hear his words in my ear, lingering… “Dahling, carry on with your life” AKA as darling, carry on with your life. Imagine that in an Afghan/Indian accent.
I am doing exactly that, and exactly what he showed me and how he lived. Nothing lasts forever, but cherish what you have and live to the fullest. He did just that.
The gift, and there are many, is that my family and my father’s family from Italy and Asia were all in Israel, coincidentally. We could share in stories of my father. He was a one of a kind – gentleman, leader, mediator, and always opened up his pocket and business to help anyone in need.
Now that I have left my father in his final resting place in Israel, there is a craving for Israel.
Interestingly, my son, who flew in from Thailand to be at the burial in Israel has decided to move to Israel for now. My niece and nephew who flew in from Miami for the burial wished they could study in Israel. I like to think that the grandkids are clinging onto my dad – his essence– but I know that I have his essence where ever I am.
While I am still in full CSA season mode, I received a bunch of kale. To bring some Mediterranean influence into a well known European vegetable, and a little feeling of my father in Israel into my food , I decided to use some za’atar and greek yoghurt for this Rice and Kale bowl. Love the hearty crunch from the kale, that almost has a charred feeling to it and pairs perfectly with the yoghurt, capers and za’atar.
1 bunch of kale, destemmed and chopped
3 cups cooked brown rice or any grain you prefer
capers, rinsed, dried, and pan-fried until blistered in olive oil
sunny side-up egg
dollop of salted greek yogurt
drizzle of good extra-virgin olive oil
za’atar, to taste
toasted sesame seeds
- In a large skillet or pot, heat the olive oil over medium heat. Add the kale and a couple pinches of salt. Saute until the kale softens a bit and darkens.
- Stir in the cooked rice, and cook until the rice is hot. If your rice is on the dry side, you might have to add some water.
- Serve the kale rice topped with (preferably) all of the following: the capers, egg, yogurt drizzled with olive oil, and plenty of za’atar.