By Late August. Henry came up Tuesday for the pre-cohort walk-through. He had brought a notebook. He took notes. We went through the bay slowly. I introduced him to Dwight, who would be back as my assistant. Dwight gave him the once-over. Dwight nodded at me afterward. The nod meant: he's fine. Henry will fit. Henry left more confident than he came.
Wednesday Macy called. She said: he's ready, Uncle Jesse. I said: yes. She said: thank you. I said: thank Hannah and me later. She said: I will. I said: with what. She said: with grandkids someday. I said: don't. She laughed. She said: I'm kidding. I said: kid more carefully. She laughed again. The conversation was a real one. Macy at twenty-one is the niece I wanted her to be when I held her at zero. The arc.
The cohort starts next week. I taught the first day Wednesday. The class met in the bay, eight new students. Henry was there, nervous and competent. The 58-year-old returning student took her seat at the front of the bay like a senior. The other returners arranged themselves. Henry at the back, not by intention. I rearranged the seating quietly so Henry was in the middle. The class started. I gave the orientation. Dwight ran through safety. By the end of the two-hour class everyone was settled.
Saturday I cooked. The fall planting of greens went in Friday — kale, collards, mustards, turnips, spinach. I made a pot of chili from the late tomatoes and the canned beans and a half-pound of ground venison. The kitchen was hot. The chili was good. I ate two bowls. Hannah ate one and a half. The Saturday rhythm is restored. Caleb came over for an hour but had to leave by four — he and Miriam had something at her son David's in Dallas they were driving for.
The chili had the venison and the late tomatoes and it did its work — two bowls for me, one and a half for Hannah, and no complaints from either of us. But what I keep coming back to is the greens. The fall planting went in Friday: kale, collards, mustards, turnips, spinach, the whole run. Something about putting seeds in the ground the day before you cook makes the table feel earned. This lettuce with cream dressing is the kind of thing that belongs on a Saturday like that one — quiet, unhurried, honest about what it is.
Lettuce with Cream Dressing
Prep Time: 10 min | Cook Time: 0 min | Total Time: 10 min | Servings: 4
Ingredients
- 1 large head of leaf lettuce, torn into pieces (about 8 cups)
- 1/2 cup heavy cream
- 2 tablespoons apple cider vinegar
- 1 teaspoon granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh chives or green onion, thinly sliced
Instructions
- Make the dressing. In a small bowl, whisk together the heavy cream, apple cider vinegar, sugar, salt, and pepper until the dressing thickens slightly and the sugar dissolves, about 1 minute.
- Prepare the lettuce. Wash and dry the lettuce thoroughly. Tear into bite-sized pieces and place in a large salad bowl. Scatter chives or green onion over the top.
- Dress and serve. Pour the cream dressing over the lettuce just before serving and toss gently to coat. Taste and adjust salt or vinegar as needed. Serve immediately alongside chili or any warm main dish.
Nutrition (per serving)
Calories: 120 | Protein: 1g | Fat: 11g | Carbs: 4g | Fiber: 1g | Sodium: 160mg