December 29, 2013

Crispy "Old Bay" Edamame

Kiddo's nap time, if it happens at all these days, usually begins with a drive: the white-noise roar of high heat, and someone's steady, lulling voice on NPR. The voice today is Carl Sagan's. We circle a little longer than we need to, listening. Home, I cut the engine and go into the house, leaving Darwin in his car seat, draped in a blanket printed with white bats, sleeping in the cave of leftover heat.

I cook until the windows steam up: soups, stews, quiches, sandwiches, greens, chicken, sweet potatoes, whatever I can make to get ahead. I think of Darwin's voice, sometimes so serious and aware: "I'm very hungry, Mama." It fills me with... what? Dread, joy, annoyance, love, purpose...

There is always more to do. The work finds me late at night, baking banana-nut muffins for tomorrow's breakfast. It finds me mincing onions for a dinner curry, then bringing my oniony hands to the floor to read Darwin a book among peels and scraps that need sweeping. And it finds me here, shaking a sizzling pan of roasting edamame pods while he naps in the car. Every five minutes, I trot out the kitchen door and cup my hands against the window to see his lax mouth and thin blue eyelids, still closed.

When he wakes up, there will be good food to eat...

...and to play with! This is one of those beautiful snacks that doubles as an activity:

Crispy "Old Bay" Edamame
Serves 3

1 package organic frozen edamame beans in the pod (14-16oz)
3 Tbls. extra virgin olive oil
Old Bay spice mix, to taste

Preheat oven to 400.

In a large bowl, drizzle olive oil over the pods. Toss to coat.

Sprinkle Old Bay generously on the pods. Toss to coat.

Spread pods on a large cookie sheet and bake 10 minutes. Flip the pods, then bake 10 minutes more.

Taste the beans, then season with sea salt and/or extra Old Bay to taste.