A few years ago while visiting New York and cruising around Nolita with my wonderful and incredibly talented friend April Valenica, I walked into a shop called Warm. The boutique was full of beautiful thoughtful items that spoke of craftsmanship, an eye for textiles, and hand made details. Once I made it to the back of the shop my eyes feasted upon a long rack of gorgeous vintage denim. I thumbed through them anxiously as my heart began to beat faster with anticipation. After trying on about five or six pairs, I found the perfect Re/Done denim that fit my bod like a glove.
Currently trying to finish all the Winter Citrus and am obsessed with this Grapefruit, Orange and Avocado salad. It’s super simple to prepare and is beautiful to serve. Enjoy.
Citrus Avocado Salad
- 2 Grapefruits
- 2 Cara Cara Oranges
- 2 Blood Oranges
- 1 Avocado
- 10 Castelvetrano Olives
- Handful of Dill
- Olive Oil
- Salt & Pepper
- With a sharp knife, remove the peel & pith of each orange and grapefruit and slice into rounds.
- Smash and tear apart olives
- Slice avocado
- Chop dill
- Arrange citrus on a plate with avocado, olives, and dill.
- Drizzle with olive oil and a touch of salt and pepper to taste.
There have been some high highs and some low lows lately
Trying to navigate it all and work through my shit and our shit
And be open to the beautiful things and love and try to give back
To not just feel overwhelmed
I’m so thankful for the candor, honesty and wisdom of my friends
For the art that can speak to these experiences that we humans seem to get ourselves into time and again
A spiral and a line intersecting
There’s an important role for transcendence
For the connections that we know but can’t quite articulate
Beyond the news and what we know and what we hope for and what we dread
Find your power. Your center. Your strength. Listen. Speak. Do. Share love
Just don’t stay silent
Silence is always so much more than death
words by Sasha Dobbs
self portrait by Katie Newburn
This is a hearty, ragu that is just as delicious with fresh pasta as it is served over warm rustic polenta. The mushrooms, make the liquid cloaking the shredded short ribs nice and meaty, and the wine, anchovy, tomato paste and mustard make it sing. Normally you would puree the braising liquid with an immersion blender until thick, but the sauce was already thick, and I used such beautiful tomatoes and carrots that I decided not to. The result was still very much a ragu but with remnants of the tomato and carrots. Gremolata is a nice, bright touch at the end. Perfect for the frosty cold evening’s we’ve been having in Portland.
Short Rib Ragu
Yield 8-10 servings
- Kosher salt and freshly ground black pepper
- 1 tablespoon bacon fat, lard or oil
- 1 large onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 2 large cloves garlic, finely chopped
- 2 tablespoons tomato paste
- 1 tablespoon anchovy paste
- 1/2 bottle big red wine
- 14 ounces fire-roasted whole tomatoes and juice
- 1 tablespoon Dijon mustard
- 3-4 dashes Worcestershire sauce
- 1 ounce dried porcini mushrooms
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 large sprig rosemary, leaves chopped
- 2 bay leaves
- Chicken Stock
- Preheat oven to 350 degrees. Soak dried mushrooms in 2 cups boiling water.
- Season ribs well with salt and pepper. Heat oil in large, heavy pot (I used a 5-qt. enameled cast iron dutch oven) over medium heat until shimmering. Brown ribs in batches for 2-3 minutes per side, then set aside. Pour out all but 1 tablespoon of accumulated fat from pot, then sauté onion, carrots and celery until soft. Add garlic and stir until fragrant.
- Create a hot spot in the pot by moving vegetables aside and leaving about a 3-inch radius bare. Add tomato paste and anchovy paste to the hot spot and stir vigorously until caramelized, then stir into the vegetables. Add red wine to deglaze and cook until liquid is reduced by half. Add tomatoes, mustard, Worcestershire sauce, mushrooms and soaking liquid (minus the last 1/4 inch to keep sediment out of your dish), plus herbs.
- Add ribs to pot and fill with chicken stock or water until ribs are nearly covered. Bring liquid to a boil, then cover tightly and braise in oven for at least 3 hours or until ribs are fall-apart tender.
- Remove ribs from liquid and set aside until cool enough to handle. Remove bay leaves and discard. While ribs cool, purée the braising liquid with an immersion blender until thick and set over medium-low heat to reduce if the sauce seems thin. When ribs have cooled down, discard bones and large pieces of fat, then shred the beef and return it to the pot. Remove from heat and cool to room temperature, skimming any large pools of fat from the surface.
- Refrigerate overnight. The next day, remove additional fat from the surface before reheating. Serve over polenta, sprinkled with gremolata.