I’ve always believed that if you’re truly in love with someone, you shouldn’t be able to answer the question “What do you love about him?” with any kind of real satisfaction. The things you’re able to articulate should leave you at least a little hollow. —Andrea Seigel, found via Cup of Jo
I like this. I recently met some new friends and, in the process of trying to describe Dan, found my words, as Seigel said, “a little hollow.” Funny, smart, caring—such generic words that can’t possibly encompass the glittering individuality of the person. I find that a relationship is better articulated through stories and rituals. Moments big and small, the memory of which spin warmth all the way down to your toes.
Here’s one. We went to see American Hustle in the theaters and found ourselves squished in a tiny theater with a surprising amount of people for a Monday afternoon. If you haven’t seen it, American Hustle is a funny movie, with the kind of sly (and often not-so-sly) humor that catches you unaware. But over and over again, we found ourselves bursting into laughter at the same time, in the midst of an otherwise silent theater. It wasn’t that the other movie watchers didn’t have senses of humor—they laughed plenty too—but it seemed like one of those lovely examples of the ways in which our separate personalities, worldview, and quirkiness just FIT. Laughing uncontrollably together when no one else is laughing—somehow, that seems like a good description of love.
With that, a recipe! We go out for celebratory dinners, but often, I find that I’d rather make food in our own kitchen. This past week, to celebrate us (and not at all in celebration of a mass holiday ;)) we made a meal that was a little spicy, a little romantic, and very, very easy. Because when you’re celebrating, you just want to get to the wine, right?
Chorizo and Clams serves 4, if accompanied by plentiful sides
- 1/2 lb. chorizo
- 2 dozen Littleneck clams, scrubbed under cold water
- 1/2 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup white wine
- 1 cup water
Heat pot to medium-high and add chorizo, breaking up the sausage as it cooks for 5 minutes. Lower heat to medium. Add your sliced onion and garlic after the chorizo begins to break apart and cook for an additional 5 minutes. Add your clams and coat them with the sausage and onion from the pot. Add wine and water and stir to combine. Cover the pot and allow the clams to steam for an additional ten minutes. Discard the clams that haven’t opened, and serve with plenty of crusty bread.
*We served our chorizo and clams with a baguette and parmesan-truffle fries. The leftovers were fantastic the next day, reenvisioned as a Portuguese-style stew.