While my leisurely Sunday lunch in August for my Old Ladies may not have been as mouth-watering or dramatic as Luigi’s Mid-August Lunch for his coterie of old ladies, I think it worked out.
If you’ve not seen Gianni De Gregorio’s film about a middle-aged man who can’t make the rent so agrees to host his landlord’s mother and assorted others for a few days in August, well, what are you waiting for?
Preparing lunch for friends and family can either be a chore or a pleasurable challenge for a summer Sunday afternoon. Especially if we’re talking about muggy NYC.
But not too much sweat on this particular Sunday of My Old Ladies. Plus, I kept it simple: Deviled eggs, tuna sandwiches, and a chickpea salad made with Cherokee tomatoes I grew from seed.
As my mom and aunt’s physical and emotional health fluctuates, and their memories enter into thin ice territory, I find myself out of sorts and hard-pressed on how to act normal around them. So I just cook.
“How many more lunches and dinners do we have left together?” is probably what’s echoing around in the back-caves of my mind, spurring me on to put out good dishes, new and family favorites, before it’s too late.
After the chrysanthemums
besides the daikon
there is nothing
Chickpea & tomato salad
1 can of chickpeas, washed and drained
1 large tomato (heirloom is worth it), diced
1/4 red onion, diced
about 1 cup of arugula, washed and chopped
about 1/4 cup combination of red wine, rice wine and apple cider vinegar
about 1/8 cup olive oil
honey, to taste
salt & black pepper
1. In a big bowl, combine vinegars, honey and chives. Mix well.
2. Add chickpeas, tomatoes and onions into vinegar mixture. Mix well. Season with salt and black pepper.