About six months ago, my left ring finger started to itch and sting. I removed my wedding ring for a few days and applied Cortisone, but as soon as I put the ring back on, the itching returned. I switched the ring to my right ring finger, but the same symptoms appeared a few days later. After talking to friends and poking around on the internet, I realized that at some point I had developed a nickel allergy. Nickel, I recently learned, is mixed with gold to make the white gold my engagement ring and wedding band are made of. As I write this post, my hands are jewelry-free. At some point I’ll probably go to the jeweler and pick up a plain platinum band so there’s some sort of marriage marker, but I’m not interested in buying a new engagement ring.
We’ll be celebrating our fifth wedding anniversary in June, and in the six years I’ve owned my engagement ring, I’ve received piles of compliments on it on a near-weekly basis. It’s not your typical metal band with a stone in the center, but an original creation based on an Edwardian design. It’s a band full of filigree, diamonds and lots of character. And they’re Canadian conflict-free diamonds, which was key for me. When Rich found the ring, he knew right away it was the right one. (Of course he knew, I had given him explicit instructions and design ideas for what I wanted.) He brought me to the jeweler to take a look, and I took it out for a test-drive. We brought it back, and then, because I’m me and like to make sure everything is just as it should be, we then went to 11 jewelers the next day. Just to make sure. Rich was not happy.
When we’d decided on my ring, we asked the designer, Ana-Katarina, if we could maybe replace the center diamond with a higher grade. “Oh no,” she said shaking her head, “You’re getting married. You need to save your money so that you can buy a home and have children. Don’t spend any more money than you have to on a piece of jewelry.” That summer was a hot one, and the store had a special discount depending on the temperature. When the thermometer hit 102, Rich made his move.
My sister and her wife loved my ring so much, that they also went to Ana-Katarina when they decided to get engaged. Their rings are both incredibly unique and inspire oohs and aahs wherever they go. I met someone last year and complemented her on her ring. It was also by Ana-Katarina.
I’ve been trying to make the best of the situation, making dishes that would have required me to remove my rings, like last week’s granola bars, these chickpea patties or this cabbage salad that required an even distribution of the dressing with a few down-and-dirty hand tosses.
I found this recipe earlier this week in “A Good Appetite,” Melissa Clark’s column in The New York Times, and you know how much I love her stuff. I’ve changed things up a bit, and employed my friend Tania’s baked tofu method in lieu of the one Clark suggests. I’ve also replaced the brown rice the salad rests on with wheat berries I soaked overnight and cooked in the pressure cooker.
March is one of those in-between months when it comes to vegetables: You’ve become a little sick of winter’s root vegetables, but asparagus and artichokes are still a few weeks away. Sometimes there are some nice, sweet parsnips that the farmer has picked, but there’s always cabbage. As Clark points out, one head of cabbage can make at least three separate dishes. I used a third of the cabbage I had in the fridge for this dish, and it fed three of us with leftovers for tomorrow’s lunch. I hope to use the rest of the vegetable for a warm borscht I’ve been plotting; more on that later.
Ironically, my nose ring is made of titanium, so, for the time being, that’s the one piece of jewelry that’s a constant in my life. And, I guess if this was India or certain African countries, it would be quite evident from that piercing that I am, indeed, happily married.
(Editor’s Note: Because there have been several off-line requests for a photo, I’ve “borrowed” this from one of AK’s albums. I’m a little worried I’m breaking some sort of copyright law by using this photo, so if anyone thinks this might end in a lawsuit, please feel free to chime in.)
Crunchy Vietnamese Cabbage Salad with Baked Tofu
3 1/2 tablespoons soy sauce
2 teaspoons light brown sugar
2 teaspoons Asian fish sauce
Zest and juice of 1 lime
1/2 jalapeño, seeded and minced (note: I had a red Thai chili and used half. I think any hot pepper will work in this recipe)
1 garlic clove, minced
4 tablespoons peanut oil
1/2 pound extra-firm tofu
4 cups shredded cabbage
1 large carrot, grated
1/3 cup coarsely chopped roasted, salted peanuts, plus more to serve
2 tablespoons chopped cilantro, plus more to serve.
Preheat oven to 450.
Pat the block of tofu dry using a paper towel. Slice the slab into thirds, and then slice those into thirds. Using your hands, gently toss the slices in a large bowl with a few glugs of olive oil. Place the tofu pieces on an oiled baking sheet and place in the hot oven. At 15 minutes, remove the pan from the oven. Using a silicone spatula, test one piece by flipping it over. You’re looking for a nice crust; it should be golden and beginning to caramelize. If it’s not there, place it back in the oven for another 5 minutes. Remove the pan and flip over a piece. If it’s golden, flip the rest of the pieces and put the pan back into the oven for another 15 minutes. You’re looking for the tofu to be a deep golden and the pieces will be spongy, with just a hint of crispness. Trust me, the texture has an amazing mouth feel and you’ll want to pop pieces of this all night long.
To make the vinaigrette, in a medium-sized bowl, whisk together the first six ingredients, then gradually whisk in the oil.
In a large bowl, toss together tofu, cabbage, carrot, peanuts, cilantro and vinaigrette. Garnish with more peanuts and cilantro.