Don’t be put off by the title, promise I won’t disclose details of any x-rated material. Sticky-honey love is how I would describe the entire day’s atmosphere. Sun-drenched, love-soaked, dreamy, happy, nourishing, mesmerizing, surreal yet crystal clear, sweet, golden, rich, a sense of inner stability within chaos, and all-around good vibes.
It’s Armando Justo’s birthday! 32 years ago he came into this world, in the very same country where we are celebrating today. His mom told him he was ugly and had a cucumber head, so he went on to become the most handsome man in the world. 32 years ago, by popping his head out and coming into being, he sent a huge ripple through this entire plane of physical existence and everyone he will ever come in contact with, especially me, felt a jolt of joy.
I woke him up to have coffee from Despensa in bed (yes, I speak some Spanish now).
We celebrated by having paella and tinto de verano on the beach. David thought it was a cruel thing to do, eating the ocean by the ocean, but it was so good we didn’t care. Armando was pleasantly surprised when our server brought out an ice cream cake with a candle on it and two shots of moonshine (Yes, I speak some Spanish now). We talked and laughed so much under the sun until our brains got cooked, then we came home and Armando got a cyma session (what a great present, I want one too)! This is the kind of joy we’re going to feel and live everyday for the rest of our lives!!!! My dad said that every birthday is a special day, made even more so when spent in the very same place one was born. I want everyday to be a birthday!!!!
At night, I made for Armando a Pastel de Acelgas. Swiss chard pie with bechamel. It was a total success, “I killed it,” as Armando would say. It was accompanied by a tomato onion and olives salad that the chef himself threw together. From the looks on his face, I knew that this birthday dinner, although very simplistic, meant a lot to him.
Armando received over 70 emails wishing him happy birthday. People really gravitate towards him, 人気があるas the Japanese would say, which literally translates to “has human energy”. It’s that special something he’s got in his vibration…. an essence that, if I were an ancient perfume maker, would do anything to harvest and use as my “secret ingredient.”
Happy 2010 Armando Justo! Love x a million to you!
Pastel de Acelgas
2 lbs (about 2 large bundles) of Swiss Chard
2 large potatoes (or 6 small potatoes)
3 eggs
Grated Parmesan cheese (or Manchego Curado)
Bechamel Sauce (see below)
- Prepare the Swiss chard by removing the white stem completely and chopping into small pieces (2 inch strips will do).
- Peel the potatoes and chop into small pieces (2 inch cubes will do).
- Cook the chard and potatoes in water for 15 minutes. Remember, when raw, peeled potatoes are involved, always have the veggies start out in cold water. Meanwhile, prepare the bechamel.
- Strain the vegetables completely. Add the eggs and mix with an immersion blender until you achieve the ideal consistency.
- Butter / oil a square pan, evenly spread the mixture in the pan. Top with a thin layer of bechamel sauce, then sprinkle the grated cheese on top.
- Bake at 350 degrees for 15 minutes, or at lower temperature for longer. It’s ready to eat when the cheese gets nicely browned.
- You can get creative with other sauces in addition to spice things up. We experimented with really good mustard, as well as a fire-roasted red bell pepper coulee.
Bechamel Sauce
4 tablespoons of all purpose flour
5 tablespoons of butter
4 cups of hot milk
salt, pepper and nutmeg to taste
- Melt the butter and stir in flour, one tablespoon at a time. Cook until mixture is thick and golden.
- Add hot milk one cup at a time, whisk briskly until you achieve the right consistency.
- Season with salt, pepper and nutmeg.
