Reach out, the email urges. Which makes me recoil. I don't live in a cage; no need to poke a paw between the bars.
I do, however, work from a bunker, one fortified against office lingo. I get seasick so readily, I try to avoid all that going forward and circling back and closing the loop. It sounds exhausting: drilling down, dialing back, touching base. I'd rather not stick a pin in anything.
I don't know how to work a rubric, inventory a wheelhouse or shove a paradigm. At the end of the day, I've had enough of the end of the day.
In my bunker, I stick to my own cliches. For instance: asparagus tart. The roll-out is simple. The bright green optics delight. And the special sauce? Oil and vinegar.
Asparagus Tart
1 tablespoon red onion, finely chopped
1/4 teaspoon kosher salt
2 teaspoons vinegar (sherry, red wine or cider)
Olive oil
2 thin slices Serrano ham, thinly sliced crosswise
1 clove garlic, slivered
1 pound asparagus
1/2 pound all-butter puff pastry, defrosted
Parmesan cheese
Place onion in a small bowl. Sprinkle with the salt and vinegar. Set aside.
In a small skillet, heat 2 tablespoons olive oil over medium. Cook ham and garlic, tossing until crisp, about 2 minutes. Set aside.
Snap woody bottom stems off asparagus. Use a vegetable peeler to strip skin from the lower half of each spear. Settle asparagus in a large skillet. Fill with water just to cover. Bring to a boil; simmer until vivid green and tender, about 4 minutes for midsize spears. Drain; cool under running water. Line up asparagus on a clean kitchen towel; roll up to dry.
Rub asparagus with a little oil. Light a medium-hot fire. Spread out asparagus and grill, turning regularly, until nicely tattooed, about 4 minutes. (Alternately, use a griddle set over medium-high heat.)
Roll out or unfold the pastry and slice into a rectangle about 12 by 8 inches; set it on a baking sheet. Prick all over with a fork. Slide into a 400-degree oven and bake until brown (even the center bottom) and puffed, 20 to 22 minutes.
Toss asparagus with reserved ham and garlic and with reserved onion. Use the vegetable peeler to carve on a few curls of parmesan. Line up dressed asparagus on the puff pastry. Slice crosswise to spears and serve hot.
Makes 2 to 4 servings.
Food on 08/05/2015