You know those furrowed-brow-type people you see in the grocery store picking up packages of this or that, frowning at labels and then returning the offending products to the shelf with a disgusted little shake of their heads? I am one of those people. I like to think I’m not the only one of those people, but it stands to reason that if there were more of us the labels wouldn’t be quite so full of unpronounceable bullshit. Which brings me to the puff pastry.
Unless you live near a Trader Joe’s or a Whole Foods (I don’t) and are comfortable spending six or seven dollars on a sixteen ounce package of crap-free frozen puff pastry (I’m not), your choices are limited: Pepperidge Farm in all of its partially hydrogenated glory or nothing at all. I’ve generally gone with the nothing at all option, but after years of rejecting scads of perfectly delicious-sounding tart recipes, I had a puff pastry epiphany. “How hard can it be?” I thought, and set about gathering the necessary ingredients.
I’ve never been especially good about New Year’s resolutions. It’s not that I’m opposed to self-improvement, it’s that I have trouble equating newness with the barren bleakness of January. I tend to make my resolutions at the beginning of the school year, when the world seems as new as a freshly sharpened pencil or a class roster filled with unfamiliar names. The arbitrary New Year in January, then, is merely an excuse to drink champagne.
However, in the weeks preceding the advent of this particular new year, I’d given a lot of thought to leafy greens. I frequently resolve to eat more greens, often going so far as to purchase lovely, crisp bunches of them and then watch them wither away in my refrigerator for lack of inspiration. But then I met Alice Waters. Well, I didn’t so much meet her as I read a biography of her, which prompted me to buy a few of her cookbooks and experiment with a bunch of her recipes, as a result of which I really started to get this whole leafy greens thing.