When she has the kitchen all to herself, Phyllis Grant of Dash and Bella cooks beautiful iterations of what solo meals were always meant to be: exactly what you want, when and where you want them.
Today: Your new 5-ingredient condiment, and how to put it almost everywhere.
It’s true. I don’t always make sense.
Like last night when I yelled at you to stop yelling.
Then I ate wine for dinner, standing up, all the while telling you to sit down and eat your vegetables.
Remember when you refused to eat a jalapeño pickle so I gave you cash to slurp one down? I know. Cash!
Dude. Don’t get used to it.
And this morning, I didn’t compost that nasty moldy cucumber because I was in such a hurry to get you to school. So I just shoved it in the garbage underneath the Ziploc bag that I should have re-used.
I’m trying to set a good example. But for the moment, please just do as I say not as I do.
A few guidelines, my love:
Take a bath every day.
Squeeze the toothpaste tube from the bottom.
Don’t eat dinner after 10PM.
Don’t throw the finger and f-bombs at texting mamas who cut you off in their enormous gas-guzzling SUVs.
Don’t be too critical of yourself.
Lengthen your exhalation if your heart starts to race.
Don’t eat chocolate at midnight.
Don’t let anyone bribe you with money.
And please, never ever rub your eyes after slicing jalapeños.
A few tips for quick pickling:
Top 5 places to put jalapeño pickles:
Makes 1 batch
4 to 6 jalapeños
1 cup Champagne or white wine vinegar
2 teaspoons white sugar
1 teaspoon kosher salt
2 cloves garlic, peeled and thinly sliced
Photos by Phyllis Grant