I’ll admit pomegranate scones seem incongruous, like a peacock in the bathtub, but with some zest from oranges and mandarins (provenance: desert oases in Awdal Region of Somaliland) the tart pomegranate works. Did you know that winter is pomegranate season? (You probably did, you smarty-pants). At least in the northern hemisphere, that’s the case. The gems around our home had been looking awfully plump and crimson on their branches lately, despite dry and chilly weather. I just assumed they were in a good mood for whatever reason, but it turns out they, like me, get rosy cheeks from the brisk air!
It’s getting to be that time again…when my stash of comfort foods from home has waned and I’m weeks away from my next trip, so it’s time to get creative with local finds in a non-local kitchen (see Somali loxoox, still beyond my level of skill). It’s an expat food-lover’s conundrum: How to create magic, or at least something edible, out of a selection of options you’ve spent too much time with already. (This may also be a regular lover’s conundrum). In the interest of honesty, I’ll admit that the first cute little flour volcano I molded and filled with bright yellow eggs on our slightly angled counter top turned into a sticky, slip-and-slide disaster; I tried to whip it together with the gentle dexterity of Godzilla and ended up with egg yolks in my lap. That may have happened with the second cute little flour volcano as well. Then I wised up, forwent my ego, and mixed the dough in a perfectly reasonable bowl, which worked out a bit better, per my lap. A breakthrough: orecchiette. Al dente thumbprints that held pockets of buttery tomato sauce and delivered them in perfect form right down the hatch, one after the other.