So as we’re putting them to bed (I am ashamed to say we still sing to Avery every night before she goes to sleep; my New Year’s resolution is to put a plan in effect to phase out the ritual before she goes to college). Avery says, “Last night, Annabelle tried to sing the whole of all the songs to me and she doesn’t know all the words.” “Avery!” I exclaimed. “How many of the words to [trying desperately to think of something she might have heard occasionally but not all the time] ‘Dreidl, dreidl, dreidl,’ do you know?” “Well [she says defensively], ‘dreidl, dreidl, dreidl…’” Explosions of laughter as it’s clear this is as far as her memory goes!
Annabelle chimes in, “I’m pretty good with your nighttime songs. I’ve heard them enough. ‘Over in Killarney…’” I thought of the dozens of sleepovers at our house, and Annabelle’s house, over the seven or so years that they have been friends. I remember that this picture was taken at the Easter just after Annabelle turned four: we have always spent Easter dyeing eggs with Annabelle, just as Avery has spent every Hannukah lighting candles and playing dreidl, and Annabelle has come to decorate our Christmas tree, and we have come to Passover dinner (where the matzoh ball soup includes asparagus, lucky us).
John and I just looked at each other over their heads and wished simultaneously for them to stay forever as happy as they are tonight, to be as protected, and to have each other to turn to, giggling, whenever the need might arise…
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2 boneless duck breasts (these usually come vacuum-packed)
sea salt
2 cups tightly packed baby spinach leaves
1 small purple cabbage
1 small white cabbage
2 red bell peppers
1 avocado
1 dozen small tomatoes
handful chives
dressing: juice and pulp of a lemon, 1 clove garlic, finely chopped, 1/4 cup olive oil, dah balsamic vinegar, tasp Dijon mustard, sea salt
Place the duck breasts on a cutting board (NOT the one you will later use for preparing the salad; always use separate boards for raw meat and veggies). Score the skin in four horizontal slices, till you can just see the meat beneath. Sprinkle the skin with sea salt.
Heat a large skillet till nearly smoking, then put in duck breasts skin side down and sprinkle with sea salt. You would be wise at this point to cover the skillet with one of those grease screens, since duck is very fatty and you (and your priceless Armani jacket) will get splattered. Turn heat down to medium and let duck cook for 8 minutes. Resist the temptation to play with it, poke it, and above all DO NOT pierce it.
Meanwhile, pile the spinach on a large platter. Shred the…
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