My husband warned me when I started this blog project that having something to say would be the hardest part. And he’s right.
Meanwhile, the recipe drafts stack up week after week. Even when I don’t get to my computer or, despite all my talking, have nothing to say, I still cook for my family. And week in and week out, offal is on the menu.
I want to keep sharing those recipes, my own sort of record of our meals. Ideas I’ve searched for far and wide, all in one place, as a resource. And so all I can offer is where I am at today: recently my friend’s beloved mom died unexpectedly and it’s been weighing on my mind.
Sweetbreads fritters
And so this past week was a bit like iron chef in our home. Me in a daze, going through the motions. I defrosted sweetbreads with no intention of what I’d do with them. Yet, after a day or two, I was on the hook to figure it out.
Bite-sized sweetbreads ready for breading; soaking to remove blood; after poaching; breaded for frying
By the time I got to them, it was Wednesday soup night, but I didn’t want to go the soup route. I decided to fry them up as an after school snack – aka an appetizer for more refined company.
A little bit of lemon, a little bit of grieving, a little bit of love.
Reflections on life
This past weekend I went to the standing-room only memorial service. Here are my takeaways:
- In a great relationship, someone is the boss and someone is the star. And it’s always changing.
- The leaning game – leaning onto someone to see who’ll cave – will lead to many hugs.
- Occasionally, small actions, likely forgotten by you, leave lasting impressions on others.
- If you think everyone around you is interesting and nice, it’s probably you, not them.
- Love is like sunshine; there’s enough to go around.
I am devastated for my girlfriend and her family. A huge void in her heart.
Living in the moment
“No mom, don’t take a picture! Make more!”
Yet times like these leave a renewed devotion to making the most of my own days. Appreciating the people in my life. Creating space to hear my own inner voice. Spending time doing the things that bring me joy.
And I must confess that Sweetbread Fritters did bring me some joy last week. The part where I ate a handful of them before the kids got home from school. And the part where trepidation was followed by gusto, and an empty serving dish.
Give it a try, do something new… Live a little today!
Notes
Prep time does not include advance soaking time for the sweetbreads. Make (or at least start) your pesto while poaching the sweetbreads.
Ingredients
For the sweetbreads
- 1/2 lb sweetbreads
- salt
- 1/4 lemon (slice)
- 2 T arrowroot powder
- zest of one lemon
- 2 T ghee
For the pesto
- 1 2.5 oz package basil leaves
- 1 clove garlic
- salt
- 1/4 c pine nuts
- 2 T parmesan cheese
- 1/2 c extra-virgin olive oil
Instructions
For the sweetbreads
- Soak the sweetbreads in water to cover to remove blood and impurities for at least an hour or two - preferably for 6-8 hours, changing the water every hour or two.
- Remove the sweetbreads and set in a pan, cover with water. Add at least a teaspoon of salt, or enough to make the water a bit salty. Squeeze the lemon slice and add to the water. On medium heat, bring to a slow boil, then reduce to a simmer. Let simmer for just a few minutes (4-6) until they have firmed up a bit on the exterior. (You don't want them all the way cooked through; firm on the outside but springy to the touch.)
- Meanwhile, mix arrowroot powder, 2/3 of your lemon zest and salt. Reserve. Make your pesto (recipe below).
- Remove sweetbreads from heat and add to a bowl of cold water with ice cubes to cool immediately.
- Cut or peel off excess connective tissue from the exterior of the sweetbreads. Then cut the sweetbreads along the grains into walnut- or bite-size pieces for frying.
- Dip the pieces in the arrowroot coating and set on a plate.
- Heat ghee in a pan over medium-high heat. When hot, add sweetbreads. Don't touch them until they have browned nicely on one side - about 3-4 minutes, then flip them over and cook for another minute or two on the second side.
- Garnish with remaining lemon zest.
For the pesto
- Pick the leaves from your basil and add to your food processor.
- Optionally, mash the garlic clove with salt in a mortar and pestle. Or roughly chop and toss it in with the basil.
- Add pine nuts and parmesan to food processor and give it all a whirl. Once it's running, pour in your olive oil. Taste for salt and adjust.
- Dip sweetbread crunchies into pesto. Wish you had made more.
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