Audrey and I have been working very long hours in the past couple of days and I did not have time to post until now. She has been so exhausted and stressed that she went back to eating meat, with a vengeance – barbecued spareribs, roast beef, you name it, siting, “What happens in Vegas, stays in Vegas.” It seems that everyone has come here for some sort of transgression.
The film crew is certainly not the exception to the rule here. We shot Adeline (Audrey) inside the casino looking for her wayward mother (me) when we’d been told that children were not allowed in there. One great thing about shooting digital instead of film is that we could shoot in almost any existing light. That makes the filming less obtrusive. We managed to finish shooting the scene without being thrown out. Getting the shot was of course important for the film, but it was the transgression that was the most thrilling for everyone.
Audrey, who is usually private, discreet and self conscious, is learning to express emotions in public as a character. There have been times that she has to do a take 10, 15 times, but she seems to be undaunted. From what I can tell, she actually enjoys the caravan life style of the film crew.
We are both missing home cooked the food. Here is another dish that I made before I left as care package for Angela and Peter.
Quinoa and Beet Pilaf
1 bunch of beets 3 large, 4 medium or 5 small, roasted
¾ to 1 pound beet greens (or chards)
Salt to taste
1 to 2 tablespoons extra virgin olive oil (to taste)
2 garlic cloves, minced
2 teaspoons caraway seeds, lightly crushed
3 cups cooked regular quinoa
2 ounces goat cheese, crumbled or diced 1/2 cup (optional)
Scrub and roast the beets. Once they are cooled, remove the skins and cut into 1/4-inch dice. Set aside. Or you can use already cooked beets for convenience.
Blanch the greens in a large pot of generously salted water or steam them above an inch of boiling water until wilted, one to two minutes. Refresh with cold water, squeeze dry and chop.
Heat the olive oil over medium heat in a large, heavy skillet. Add the garlic. Cook, stirring, until fragrant, 30 seconds to a minute. Add the caraway, beet greens or chards, and salt and pepper to taste. Stir over medium heat for 30 seconds to a minute until the greens are nicely infused with the garlic and oil. Add the beets and quinoa. Toss together until the ingredients are well combined and the quinoa is heated through and colored with beet juice. Taste and adjust salt and pepper.
Transfer to a wide serving bowl or platter, and sprinkle the goat cheese over the top. Serve hot.
Adapted from: cooking.nytimes.com