Last week I took a brief trip to New York. One of my mother’s cards had been nominated for a Louie Award at the Greeting Card Association‘s annual event, and since the whole raison d’être of her business stems from having a gay son, she wanted me with her at the ceremony. Sadly, she didn’t win (frankly, the sentiment in the card she lost to is of questionable taste), but she still found value in attending the Stationery Show and connecting with peers in the industry.
While she was doing so, I used that time to do some connecting of my own. I shopped and sushied with my dear old friend Christine and brunched with my friend Ramona at the fabulous new B.E.S. I got to see the lovely Shuna, who opened her arms to me as a fledgling blogger four years nigh, and whom I’ve missed dearly since she relocated to London and New York. I enjoyed coffee and conversation with Lisa, who I met only fleetingly at BlogHer Food last year. And I finally met the inimitable and affable David Leite over quiche (him) and chocolate bouchons (me). All this in two days, including the awards ceremony.
It was definitely a whirlwind, and I often found myself hustling to get from one rendez-vous to another, but I did deliberately leave myself one opening. My flight arrived on Saturday at 4 pm, and I had nothing planned for the remainder of the afternoon until my mother arrived that evening.
New York was balmy and gently breezy, and I reveled in the summerlike weather as I meandered the streets of Chelsea. After a couple hours of aimless wandering, I began to set my sights on dinner. When the occasion warrants, I rather like dining out alone, and a tapas bar is optimal for that. Sitting alone at a two-top is sad, like dining with an imaginary friend. But sidling up to a bar, ordering a glass of spicy red and eyeing the sardines and cheeses? That’s liberating.
So it was that I ended up at Boquería. First up I had a crisp duck croqueta and some lovely piquant sardine toasts, then followed up with pork belly pintxos and a salad called lágrimas — “tears.” The pork belly was cubed, dusted with paprika, wrapped in a wilted green, skewered and grilled until succulent. The salad, bright and fresh and crisp, made a flawless foil to the richness of those fatty blocks. It immediately became my New Favorite Salad, and I vowed to make it as soon as I got home. I did, and quite a few times since then already.
As for the name, I can only assume it’s because the sliced pea pods look like eyes, and the peas themselves seem to tumble out like tears. But there is nothing sad about this salad. They must be tears of joy and gratitude for the bounty of spring that is finally upon us.