canihaveabite?

Flatlander

 

"Whose idea was this of fun?  Somebody really had to do something about those marketing images.  This was definitely not a leisurely ride, it wasn't even a ride!"  Thoughts of anger and frustration were filling her mind.  When she had been asked to come on this trip, Bess had thought mountain biking would be so  relaxing.  All the ingredients were there: cool dry mountain air, all that majestic awe-inspiring natural beauty, nighttime campfires under an endlessly starry sky - what could be more rejuvenating?  The dog days of summer hitting the humid Midwest were debilitating.  From June to August her hair was a continuous frizzy ball, her skin shone like she'd just finished running a marathon and the only relief from any of it was to walk past the open doors of shops that blasted frigid air conditioning onto the streets trying to entice woeful souls like herself to spend money they didn't have.  This trip was supposed to be a much needed break. 

Bess pushed her bike another few steps up the mountain trail, then stopped to take another breath.  She felt nauseated, head-achy and angry.  The locals had told them this was an easy path.  And apparently it was - for them.  She and her friends had been passed numerous times by more athletic riders than any of them.  Bess knew she was a little out of shape, she'd been working such long hours lately that she hadn't had time for exercise, but these hearty bikers were making her feel positively geriatric.  Jeez, the only consolation was none of her friends were doing much better.  They'd been "biking" for several hours now, if pushing a bike up a steep mountain trail and stopping every 100 feet to catch your breath was biking.  Even at this snails' pace, she was having trouble enjoying the fields of wild flowers that were in full bloom.  All she could think about was wanting this "bike ride" to be over. 

"We're at the pass!" one of her more robust friends called back.  This trail had so many switchbacks, she had been fooled at each turn as to when it would finally reach the summit.  She grunted her bike forward and met her friends at the pass.  "Finally" she said, "we get to ride." 

"Did you look down?"  a friend laughed.  Bess pushed though her friends to look over the narrow pass.  The first part of the trail heading down was ridiculously steep and full of loose gravel.  "Umm,"  she nervously asked, "any ideas how we do this without doing somersaults down the mountain?" 

They worked together to help each other maneuver their bikes over the slippery path.  Moving slowly they were glad at this moment that none of the locals were stacked behind them judging their cautious efforts.  Once through the gravel the the trail lay before them, studded with rocks but ride-able.  "Let's go!"  one of them yelled as he jumped on his bike.  Bess started down after them.  She was fearful at first, keeping her handbrakes squeezed tight, worrying over every protruding rock.  But after a while she realized that if she eased her grip the ride began to flow  Her bike seemed to understand the boulders and bounced effortlessly over and around them.  "Wow!" she shouted with delight.  If was as if she were a kid again, unaware of all the dangers, real or imagined, that lay ahead of her.  The grip that daily life had on her began to ease as well, her grumbling thoughts fell away from her and for at least this moment she laughed. 

VARIATIONS ON A GRILL OR

"I'M STARVING AT THE SUMMIT SANDWICHES             

These sandwiches are best warm, but can be eaten later if allowed to cool before wrapping.  Wrapping too soon will cause the bread to become soggy.  If desired, the vegetarian sandwiches could have a slice of chicken or turkey added.

HAM & CHEDDAR WITH PEAR

thin slices of sharp cheddar or gouda cheese

slices smoked or honey-baked ham

2 bartlett pears thinly sliced

dijon mustard

Cranberry walnut bread

unsalted butter for grilling

To make the sandwich spread one side of the bread with mustard.  Add several slices of ham and 1 slice of cheese.  Lay thinly sliced pears on top of ham and cheese.  Top with another thin slice of cheese.  Butter outside of sandwich and grill sandwich till crispy and browned.  Eat immediately or let cool wrap in foil and take on you bike trip!

ROASTED POBLANO PEPPERS AND HERBED CHEESE

1 fire roasted poblano pepper, seeded and peeled and sliced into strips

1/2 red onion, thinly sliced

2 carrots, peeled and grated (use food processor)

fresh arugula

8 slices of whole grain bread

4 slices of provolone cheese

unsalted butter for grilling

TO MAKE HERBED CHEESE

1/4 c finely minced fresh dill, basil and parsley

1 minced garlic clove

8 oz cream cheese (may substitute non-fat fromage blanc or cottage cheese if desired)

salt & pepper to taste

Blend minced herbs, garlic and cheese together in food processor until creamy. 

Spread herbed cheese on one slice of bread.  Spread grated carrots over cheese, add a few slices of red onion and poblano peppers, a few arugula leaves then finish with a slice of provolone cheese.  Butter outside of sandwich and grill till crispy and browned.  The cheese should melt quickly so the carrots and arugula do not really cook.  Eat immediately or cool and wrap in foil for later. 

GOAT CHEESE AND FRESH TOMATO

1 farm ripe tomato, sliced

roasted red peppers, seeded and peeled and cut into strips

fresh small zucchini, thinly sliced

fresh basil

mozzarella 

one log of chevre, plain or with garlic

rosemary sourdough bread

unsalted butter for grilling

Thinly spread goat cheese on both slices of bread, lay a slice of mozzarella on top of one side of the sandwich, add 4 zucchini circles, several strips of roasted pepper, 2 basil leaves and 1 slice of tomato.  Top with another slice of mozzarella.  Grill until cheese melts and bread is golden.  Enjoy now or later! 

r u going 2nite?

As the teen burst through the door music spilled out into the entryway "Tonight's the night, Let's live it up, I got my money, Let's spend it up.."  He waved his cell phone at the two women monitoring the entrances and exits to the dance, " Can I go outside and make a call?" 

"Sure just don't drink or do any drugs while you're out there", one of the women jokingly said.  The teen gave her a confused smile and walked outside to make his call.  The slow closing of the door allowed his voice to trail back in as he made his call. "Hey, mom, can I go to Marcus's house after the dance?  He's having a party."  As if on cue more students burst through the door waving their cell phones at the door monitors.  "Just stay where we can see you."  the other woman said as she held the outside door open for the group to walk through.  "Mom, can I ...." "Hi Dad, Marcus is having a party..."  the multiple requests to extend the evening into the early morning hours had begun. 

"I wonder if Marcus's parents know he is having a party?" one of the women wondered aloud as she watched several young girls making shivering pleads to parents for permission.   The heat that had been generated by the crowded dance floor quickly evaporated as the brisk wind played against the girls bare shoulders and legs.  The phone calls ended and the teens conferred before returning to the dance.  As they opened the door music soared into the night air, "....Body rock, Rock it don’t stop, Round and round, Up and down, Around the clock...." 

"How did we ever manage to organize anything without cell phones?" the first woman said. 

"When I was in high school we had woodzees" the other woman smiled with the memory, "some farm field outside the city.  i guess we spread the word in the hallways and during Friday classes."  The middle-aged women looked through the glass doorway at the students.  The thick glass muffled the pounding music.  The students were not really dancing to it but moving in mass as if part of a throbbing nucleus of energy.  The kinetic energy created by the combination of the overheated gym, the pounding bass and the circle of compressed teen hormones caused spontaneous jumps and runs to explode out of the core, sometimes as a solo expression, sometimes spreading like an imperceptible spark reaching out and pulling friends along.  

"Are they dancing?"  one woman said to the other, "I think we actually danced when I was in high school" 

The other woman nodded, "and not to a bunch of cd's, we had a live band".  Silently remembering their superior experiences they wistfully watched the youthful bodies. Suddenly several girls bounded past the women moaning out loud about the heat  They ran outside giggling as they twirled around in the cold air kissing the concrete with their bare feet.  They danced back in as some boys walked out nodding to the women as they held up their cell phones, the serious suits and ties didn't prevent the shaggy haired boys from playfully jostling each other between phone calls.  And suddenly, like a sudden shift of the wind, the dancers dispersed, the teens abandoned the circle and began a rapid exit out the doors.  Absentmindedly smiling to the two women, they walked with heads down and thumbs moving rapidly texting their plans to each other.  Out again into the chilly night united by the single heartbeat of the deep bass in the music.

i'm hungry & need food! POTATO SOUP w/ PANCETTA CROUTONS

2 Tbs. unsalted butter
2 medium onions (8 oz. total), chopped (about 2 cups)
Kosher salt and freshly ground black or white pepper
3 large cloves garlic, thinly sliced
2 lb. russet potatoes (3 to 4 medium), peeled and cut into 3/4- to 1-inch chunks
4 cups homemade or low-salt canned chicken broth
2 bay leaves, preferably fresh
1 cup whole milk
1/2 cup light or heavy cream, plus more as needed for garnish

Melt the butter in a large (4-quart) saucepan over medium heat. Add the onions, season with salt and pepper, and cook gently, stirring occasionally, until translucent but not at all browned, 8 to 10 minutes. Add the garlic and cook another 2 minutes. Add the potatoes, stir, pour in the broth, and add the bay leaves. Bring to a simmer over medium-high heat, partially cover, reduce the heat to medium low or low and simmer gently until the potatoes are very tender, 25 to 30 minutes. Discard the bay leaves.

Using a hand blender purée the soup.  Add the milk and cream and heat through. Season with salt and pepper to taste. Ladle the soup into bowls and top each with a generous handful of the pancetta croutons. Garnish with a thread of cream.

1/2 loaf European farm bread, cut into 1/2-inch cubes (about 3 cups)
4 oz. pancetta, cut into 1/4- to 1/2-inch dice (about ¾ cup)
1 Tbs. extra-virgin olive oil
Freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 350°F. Spread the bread cubes and pancetta on a rimmed baking sheet. Sprinkle with the oil and a few grinds of black pepper and toss to combine. Bake, stirring a few times, until the pancetta is crisp and the bread cubes are golden, about 20 minutes. Let cool.

dance all nite BROWNIES

8 oz. (1 cup) unsalted butter; more softened butter for the pan
3 oz. (2/3 cup) unbleached all-purpose flour; more for the pan
2 cups granulated sugar
4 large eggs, at room temperature
1/2 tsp. pure vanilla extract
2-1/2 oz. (3/4 cup) unsweetened natural cocoa powder
1/2 tsp. baking powder
1/2 tsp. table salt

Position a rack in the center of the oven and heat the oven to 350°F. Butter and flour a 9-inch-square metal baking pan, tapping out the excess flour.

Melt the butter in a medium saucepan over medium heat. Remove the pan from the heat. Whisk or stir in the sugar, followed by all four of the eggs and the vanilla. Stir in the flour, cocoa, baking powder, and salt, starting slowly to keep the ingredients from flying out of the pan and stirring more vigorously as you go. Stir until the batter is smooth and uniform, about 1 minute. If you’re using the port soaked cherries, stir them in at this time, along with any remaining liquid from the saucepan.

Spread the batter into the prepared baking pan, smoothing it so it fills the pan evenly. Bake until a toothpick or a skewer inserted 3/4 inch into the center of the brownies comes out with just a few moist clumps clinging to it, about 40 minutes. Let the brownies cool completely in the pan on a rack.

years together, years apart

 

He had thrown the money at her.  The money he owed her, just threw it as though she were so poisonous he couldn't bear to look at her or have any contact with her.  Why was he so angry?   That was a mystery.  The relationship ended because of indiscretions on his part.  Now he desired someone else, even if she could understand how it happened, it didn't mean she could live with it.  She picked up the money and went back into her house.  She had spent months emotionally sorting through the affair and the changes that came with it, but she hadn't been able to bring herself to sort through the boxes that housed the memories they shared. Shoe boxes, wine boxes, moving boxes, the randomness of the cardboard containers of memories proved a metaphor for the fragile nature of their relationship.  It was now evident that there was no depth to this relationship.  Any perception of that had been created in her mind and had no real substance.  She longed for a deep love, the kind that lasted through hardships and illnesses, that traveled through the life stages she dreamed about from babies to grandchildren.  Why was that so elusive?

She sighed and felt again the invisible slap of the thrown cash.  When had he turned so mean?  He had never been romantic, the birthday gifts he gave were always practical accompanied by humorous cards about aging or politics.  And despite the disparity of their characters, his rigid nature clashing with her spontaneous outbursts, they had had fun together.   And with the passage of years there had been vacations, holidays, family tragedies and celebrations, and the daily minutia that eats away at time but creates a framework that life weaves in and out of.  Was it really possible that all that could be capsulized into a handful of boxes?  She had been the romantic forever gathering and saving fragments: Broadway tickets stubs, subway tokens, acorns from a hike, flowers pressed flat by books, photos of smiles, videos of journeys.   Her snippets of intimacy were like pieces of a puzzle, held for an instant then dropped into a box and forgotten in a closet, until now when it was clear that none of those pieces would ever fit together.

COMFORT ME WITH CARBONARA

2 tablespoons extra-virgin olive oil
4 ounces pancetta or slab bacon cubed or sliced into small strips
4 garlic cloves, finely chopped
2 large eggs
1 cup freshly grated Parmigiano-Reggiano, plus more for serving
Freshly ground black pepper
1 handful fresh flat-leaf parsley, chopped

Saute pancetta/bacon in a deep skillet over medium flam for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.  You want just enough fat in the skillet to toss through the hot pasta, keep 3 tablespoons and drain off excess.

Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm. Drain the pasta

Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of milk or cream if desired. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.

COOLING OF EMOTIONS CUCUMBER SALAD
Cucumbers
White Balsamic Vinegar
Salt and Pepper
Peel and seed the cucumbers if necessary. Slice onto a plate. Sprinkle with vinegar. Add salt and pepper to taste.

Dust Bunny No More

They had called themselves the dust bunnies.  Stevie's group of friends were all outsiders.  Book smart and socially uncool.  Middle school can be a harsh experience, especially for girls.  Hormones have kicked in turning ordinary activities INTENSE and daily life is one long plight of drama, drama, drama.  If you aren't clued into the popular songs, if you dress differently, if you aren't into boys, if you are shy, if you are creative, if you have a bad haircut, and, worst of all, if you have any of those things AND your face breaks out, then life as you know it is over. 

They were all looking forward to high school.  New schools, new friends and maybe a chance to be seen as cool.  One of the dust bunny girls went as far as to say, "Look, if any of you go to my high school, I may not hang around you at the beginning of the school year.  I kinda of want to see if I can make some new friends, but then, after that, we can be friends again."  Stevie inwardly groaned, even her little groups of dust bunnies was disintegrating. 

There was a park by Stevie's house that had become her after school escape.  She would tell her parents she was going to walk Winston, her perpetually adoring, listens to every woe, never judgmental labrador, but really she went to watch the skaters.   Skaters seem to possess the freedom she sought.  Some of them fell a lot, but even with a bad spill they got back up and started over.  They seemed to be able to shake it off, not minding the scrapes and bruises.  Once she saw one of them land HARD on the side of his foot, she was pretty sure he had broken it, but he just laughed about it and kept skating.  The ones who were good took her breath away and she liked to imagine herself fluidly performing their maneuvers - of course her performances were death defying and always accompanied by a crowd cheering wildly in the background.  None of the skaters wore helmets, or knee pads, or elbow pads or anything to protect them from the hard surprise of concrete against their skin.  Maybe that was what appealed to her most, the feeling of unfettered freedom.  

Stevie often felt bond, by family expectations, teacher's demands and school cliques.  Her friends all had such diverse interests.  Would they even stay friends in high school?  Maybe they would all disperse into new groups and she would end up all alone as the weird, quiet girl who talks to her dog.  Stevie watched a skater effortlessly do an ollie impossible over a set of stairs.  The metallic click of the landing was followed by the whoosh of the wheels against the pavement as the skater finished his trick.  Stevie tugged at her signature hat and absentmindedly scratched behind Winston's ears. The lab snuggled closer to her, Stevie leaned into him and whispered  "Who can I be but myself?'   They sat together silently watching the skaters try out different tricks.  Some tumbling towards the ground, some grabbing air as they moved effortlessly through the difficult foot maneuvers. 

        NOT YOUR ORDINARY BROWN BAG SANDWICH

PAN BAGNA

1 baguette

1 garlic clove, pressed

¼ c olive oil

1 tomato

1 cucumber

½ Vidalia onion (or other sweet onion)

½ c pitted sliced Calamata olives or olive tapenade

4 ounces sliced provolone cheese

2 hard boiled eggs

4 sliced radishes

fresh basil leaves

 

            Slice the bread in half lengthwise.  Open the loaf and spread the minced garlic on one half of the bread.  Drizzle olive oil on both sides.  Layer the tomato, cucumber, onion, olives, cheese, radishes & eggs on one half of the bread.  Season with salt & pepper to taste.  Place both halves together  and wrap tightly in plastic wrap or foil.  Weight the full length of the loaf with a heavy weight (books, cans, bricks, whatever works) for 1 to 3 hours. 

NAMASTE

The first morning she was at the house she noticed the sunrise.   She hadn't even moved in yet. In her anxiousness for the move she had decided to make an early run to take over some paintings and a few boxes of fragile glass bowls. She was walking across the back patio when she saw the sun glowing behind the branches of the tree.   She stopped and looked at it, "I could come out here and do yoga she thought.”  She closed her eyes and let her senses take in the cool morning air, the soft warmth of the Eastern sun, the distant sounds of traffic and the delicate fragrance of mint.  Part of her wanted to stop, take a break from the manic pace of the move and breathe. The temptation to forget the commitments that hung over her drop everything for just an hour and indulge in a healing hour of yoga was strong. She took another deep breathe, opened her eyes and carried the box into the house. 

 

The past year had been difficult. A long slow exercise in learning to release and let go. "You're trying to fix something that can't be fixed" a friend had told her. She couldn't fix it, but could she repair the damage that had happened to her because of it.  So many of the yoga poses were about opening your heart, making yourself vulnerable.  She didn't want to expose her heart; she wanted to shield it.

 

She walked into the house and placed the box on the dining room floor.  Golden streaks of sunlight danced across the room.  She walked over to the window and looked out at the massive oak tree that guarded the southern corner of the yard.  She smiled at it and thought, "What stories you could tell”.  In yoga, whenever she would do the tree pose she would think about how both strong and flexible a tree is.  In Vrksasana, one foot is firmly planted on the earth as you lengthen through the spine reaching the crown of the head towards the heavens, the arms extend to the east and the west while the other leg tucks up, challenging your balance. "No matter what life throws at you, this pose helps you understand how to remain stable and grow at the same time" her teacher would encourage them, "Notice the three lines of energy. Feel the energy move through the body.  As you explore this energy breathe into it and discover any tight or restricted areas. These are areas that need to be opened up.  Breathe into them and let them release. A tree cannot move with the strong winds will break."

 

"Holding on to anger is like grasping a hot coal with the intent of throwing it at someone else; you are the one who gets burned”

 

The morning was so peaceful and pure, a stark contrast to the stressful environment that had been her daily life for the past year.  Her new beginning was emotionally raw and physically bare, she wouldn't have much in this new house, save the tree for inspiration, the sun for salutations and a few odds and ends that she was able to take with her.  This past year a coil of rage had nearly consumed her as she struggled with anger at the circumstances that had slapped and turned her life upside down. It wasn't easy to breathe into those tight areas and let them release, but she had learned if you hold your breath all that happens is you turn blue and faint

 

"We are what we think. All that we are arises with our thoughts. With our thoughts, we make the world”

 

THE HEALING POWER OF AVOCADOS

Avocados are said to resemble the womb, a symbol for new beginnings.  They are also packed full of nutritional benefits for the body.  They supply healthy fats, they contain nearly 20 minerals, vitamins and beneficial plant compounds, they contain beta-sitostero which can help you maintain healthy cholesterol, and they contain carotenoid lutein which can help your eyes.

 

NAMASTE GUACAMOLE

 small white onion, diced

1 clove garlic, minced

4 avocados, cut into chunks (choose avocados that are firm but yield to gentle pressure)

1 tomato, cut into chunks

a handful of cilantro, stemmed and finely chopped

1/2 lime

1/2 teaspoon salt, or to taste

a few pinches of cumin powder

freshly ground pepper to taste

In a small bowl combine the onion, garlic, and avocado. Don't over mix the avocado; make sure to keep it kind of chunky. Stir in the tomatoes and cilantro.  Squeeze the fresh lime over the mix. Add the salt, cumin and freshly ground pepper. Give everything a good stir. Taste and adjust seasonings.

JOIE DE VIVRE

"I tried to do handstands for you but every time I fell for you I'm permanently black and blue, permanently blue for you-ooh-ooh-ooh  For you-ooh-"

The singer was cut off mid-note as Sharon pulled up to the coffee shop and turned off the car.  Her head was throbbing and she was in desperate need of caffeine.  She had been up till 3:00, again, studying for her exams.  Why did she feel it necessary to go for this advanced degree?  What would it mean in the end?  That she could teach at a university when all she really wanted to do was director operas.  "Ugh", she felt bruised, mentally bruised from too many inessential details, emotionally bruised because it had been weeks since she had any time with her husband, and physically bruised from sitting for hours on end straining her eyes on the computer or burying with her head in a book.    

" Large Non-fat Macchiato"  Her voice had a morning rasp to it.  Was she really a singer with that rasp?  Was all this studying ruining her voice?  She wanted to order a scone, but decided to avoid the calories.  Her eyes scanned the coffee house as she waited at the counter for her macchiato.   She saw a group of middle-aged women chatting amicably at a table by the window.  Their laughter flowed freely as they sipped their lattes and nibbled on croissants.   What were they talking about? she wondered.  Gardening?  Golfing?  Which fund-raiser they should attend this weekend?  She knew this type of woman, they were the ones that were kowtowed to whenever the theater was in need of funding.   "The arts aren't about the artists, its about the funders," she muttered under her breath.  Oh dear god, did she just say that out loud?  She must be more exhausted than she realized. 

"Large Non-Fat Macchiato for Sharon"  As she picked up her drink she moved past the table of women, "...just one more round of treatments, it's been difficult, but I feel lucky." she overheard one of the women say.  She looked more closely at the group and then noticed the silky scarf around the speaker's head, tied in a way to camouflage her lack of hair.  She took in more details and realized her cynicism had constricted her vision and clouded her brain.  These women could be her and her friends 20 years from now, or tomorrow sitting in the university cafeteria, because the easy laughter was the laughter of shared interests and companionship.

"I grabbed some frozen strawberries so I could ice your bruising knees But frozen things they all unfreeze" The lyrics of the song began running through her head as she sipped her coffee.  The sunlight shifted and she thought how incredible it was that the steamed non-fat milk tasted as rich as tiramisu.  

JOIE DE VIVRE RASPBERRY SCONES

3 cups unbleached all-purpose flour

1 cup sugar

1-1/2 teaspoons salt

1-1/2 teaspoons baking soda

1 tablespoon baking powder

2 cups rolled oats, pulsed in a food processor to a coarse meal

2-1/2 sticks (10 ounces) unsalted butter, cold, cut into small pieces

Preheat the oven to 400 degrees F.

In a mixing bowl, combine the flour, sugar, salt, baking soda, baking powder, and oats, and stir until mixed thoroughly. Add the butter and incorporate using your fingertips, a pastry blender, a food processor, or a stand mixer until the mixture resembles rough meal and the pieces of butter are pea-size.

This recipe makes 7 cups of mix, enough for 2 batches of scones. If you’re not making both batches at once, measure out 3-1/2 cups of mix and seal it in an airtight container for future use; it keeps well in the freezer if you’re not going to use it within the week.

In the mixing bowl, add the buttermilk and the fruit to the remaining 3-1/2 cups of scone mix. Stir gently with a rubber spatula just until it begins to form a crumbly dough. You may need to use your hands at this stage to avoid overworking the dough; its crumbly texture is what keeps the scones light and fluffy when baked.

Turn the dough out onto a lightly floured work surface. With your hands, form a round, flat disk about 1 inch thick. Cut the disk in half, and then each half into thirds to form 6 large triangles (or cut it into 8 medium or 12 small scones, as you wish). Sprinkle the scones with sugar, if desired. Transfer to a baking sheet lined with parchment or a Silpat and bake for about 20 minutes, until the scones are golden brown. Serve warm.

More Than A Bowl Of Cherries

It had been twenty years since they had seen each other.  Back then they were both young and broke with student loan payments hanging over their heads and eating out was a luxury. It was a time of evenings spent watching rented movies on the VCR while lying together on the broken down furniture. It was a time of drinking a bottle of cheap wine while cooking endless varieties of pasta dishes, “A cheap fast food” she would say.  They were hungry for life, for the future.

 “You got a fast car, I want a ticket to anywhere, Maybe we make a deal, Maybe together we can get somewhere”. 

The lyrics to the Tracy Chapman song spoke to their dreams of moving past current struggles, past the time of dreaming and into a time where every penny didn’t matter.

 “I remember we were driving driving in your car, The speed so fast I felt like I was drunk, City lights lay out before us, And your arm felt nice wrapped 'round my shoulder, And I had a feeling that I belonged, And I had a feeling I could be someone, be someone, be someone”.

They’d met by chance and lived 1100 miles apart, in the end the distance came between them.  The daily struggles of building a career with minimal paychecks took precedence over the cost of travel and expensive phone conversations.  Life passed and they lost touch and with time came new loves, tragedies, careers, children, loss, prosperity, houses and sorrow, until once again chance intervened.  It was an invitation to a tasting menu prepared by the chef at a successful Brooklyn restaurant. 

The eight-course tasting menu proved the perfect venue for rediscovery.  The first course of Yellow Tomato Gazpacho opened the conversation; the accompanying Grüner Veltliner kept it flowing, all the way through the Octopus Panzanella to the Roasted Beet Salad with Ricotta Salata.   As they sipped Rosé with the Seared Halibut and Olive Eggplant Salsa the years slipped away, today’s conversation could have happened yesterday.  When the Duck Confit was brought out they posed for pictures, making sure they would have something tangible to remember this night by.  By the time they were savoring the Braised Beef Cheeks with the Merlot, they were savoring each others stories and when the Cherry Tart with Almond Ice Cream came out they toasted the evening with Prosecco and promised to never lose each other again.

RENT A MOVIE NIGHT PASTA

• 16 oz cavatappi pasta (may substitute penne or fusilli)
  
• 16 oz asparagus, chopped into one inch lengths
  
• 3/4 c sun dried tomatoes, cooked and minced
  
• 4 scallions, diced
  
• 3 cloves garlic, minced
• 1/4 c olive oil
• salt and pepper, to taste   

Put sun-dried tomatoes in a pot of salted water and bring to a boil.  Let tomatoes cook till tender  (10 minutes) remove from water and mince.  While tomatoes are cooking prepare asparagus by removing woody stem and chopping into one-inch lengths.  After tomatoes have finished cooking and have been removed from water, blanch asparagus for two to three minutes (do not overcook!) Remove asparagus but do not throw out salted water. Toss asparagus and tomatoes together in a bowl. 

Sauté scallions and garlic together in olive oil add to tomato/asparagus mix. 

Cook pasta in salted water in pot till al dente then toss drained pasta with vegetable mix.  Adjust seasonings as desired and serve with parmesan.

IT’S LOVE AGAIN CHERRY TART

• ½ c raw almonds 
• ¼ c sugar 
• 1 c plus 5 T unbleached white flour 
• ¼ t sea salt 
• 1 stick unsalted organic butter, melted and cooled slightly 
• ¼ t almond extract 
• ¼ vanilla extract  
• sweet cherry compote

THE DAY BEFORE:

Preheat oven to 375 degrees

Toast almonds on a baking sheet for 10 minutes until slightly darkened and smell nutty.  Cool and place in a food processor with sugar and pulse into a coarse meal.  Add flour and salt and pulse again.  Transfer to a mixing bowl and pour in the melted butter and both extracts.  Add 1 T ice cold water and mix until just combined – adding more ice cold water if necessary.

Press the dough into a 9 inch tart pan to form an even crust and chill overnight.

LIKE LOVE THIS TAKES TIME TO DEVELOP: THE SECOND DAY:

Preheat the oven to 350 degrees

Prick the tart shell with a fork and line with parchment paper.  Fill the shell with dried beans or pie weights and bake for 20 minutes, till lightly brown. Remove from oven and let cool.

Fill the shell with the Sweet Cherry Compote and return to the oven to bake for 1 hour, until the cherries turn a deep red.  Let cool 10 minutes then cut into wedges and serve with almond gelato.

Sweet Cherry Compote

• ½ vanilla bean 
• 1/3 c sugar
• 1 T cornstarch
• 2 ¼ lbs Bing Cherries, pitted 
• 2 T brandy

Split the vanilla bean in half lengthwise and scrape the seeds and pulp into a saucepan.  Add the vanilla pod, sugar and ¼ c water.  Cook over medium heat until it has caramelized (do not stir until it begins to turn amber, once it begins to brown you can gently swirl the pan to help even out the color).

Stir 1 T water into the cornstarch and set aside.

One the sugar has caramelized, add the cherries and swirl the pan again.  Add the brandy and turn the flame to low and let simmer for a few minutes, until the cherries have just softened.  Strain the cherries over a bowl and save the liquid.  Return it to a pan and bring to a boil over medium high heat.  Whisk the cornstarch into the liquid and bring it back to a boil, stirring often.  Cook a few more minutes until thickened.  Transfer the cherries to the bowl and pour the liquid over them and stir to combine, then let cool completely.

Chef's Hands and a Musicians Mind

    I saw the two pans of entrees as soon as I opened the trunk.  Sam had done it again, completely spaced out delivering them to the cafe yesterday and left them sitting in the hot trunk, two hundred and forty dollars of income spoiling in the summer heat.   Sam was a musician who worked for me in the kitchen of my cafe and catering business.  One of our customers had told him he had chef's hands, and he did have a natural knack for cooking and knew his way around the kitchen, when he could keep his mind on his work.  

    Sam was in charge of two things: making all the bowls of prepared salads that we sold from the cafe's deli case and delivering everything prepared at the off-site catering kitchen to the cafe.  Maybe it was the rhythmic sound of the knife chopping the vegetables, or the dance around the kitchen as he moved between cooks grabbing the ingredients he needed, or the staccato-like interruptions of stopping everything to check and see if the orzo had finished cooking; all this created music in Sam's mind.  When the music began weaving it's melody, it took Sam along with it and nothing could penetrate long enough to outlast the song in his head. 

    "What do I put in this salad again?"  Sam asked. 

    "Julienne then blanche organic carrots, toss with balsamic vinegar and minced fresh dill, then season with salt and pepper." I said.   

    "There was this drummer I really liked last night. He was amazing.   Very simple but really creative.  Such a small drum set.  That other guy last week was so overly technical." Sam got out his bowls and utensils, "What are those ingredients again?" 

    "Julienne then blanche organic carrots, toss with balsamic vinegar and minced fresh dill, then season with salt and pepper." I repeated.   

    "The music didn't flow, it flowed like a calculus problem , like some abstract math equation."  Sam looked down at his cutting board, "What besides carrots?"

    "Balsamic vinegar and fresh dill."   

    "I don't like over complicated drummers because it is like they are ADHD and excessively bored." he said mincing the dill, "What else goes in this besides carrots and dill?"   

    "Toss with balsamic vinegar!  It's three ingredients! Focus Sam focus!"     

    "Huh, oh yeah"

LEW'S FAVORITE CUCUMBER ORZO SALAD

• 1 package orzo, cooked and tossed with 1 T. walnut oil
  
• 2 cucumbers, diced
• juice and zest from 1 lemon

            Toss lemon zest through cucumbers.

• 1/2 red onion, diced
• 1 red pepper, diced

         Mix all the above ingredients then toss with dressing until well incorporated. 

Dressing:

• 1/2 c. yogurt
• 1 t. dill
• 3 cloves garlic, minced
• salt and pepper to taste

         Mix together and toss through salad.

This is goes well with blackened salmon.  Round the meal out with seasonal fruits and the balsamic carrots described in the story (it is only three ingredients and very easy to make).

FARMERS' MARKET RASPBERRY TOMATO SALAD

• Fresh yellow tomatoes, sliced
• Fresh basil, chiffonade
• sweet onions or white onions, thinly sliced
• assorted peppers, hot and sweet, roasted and peeled
• olive oil
• raspberry vinegar or balsamic vinegar
• salt and pepper to taste

     Arrange tomatoes on a salad plate.  Top with fresh basil.  Saute onions and peppers in skillet till just tender season with salt and pepper.  Add raspberry vinegar let steam then top tomatoes with mixture.

    This is the perfect salad to make during tomato season, when tomatoes are bursting with flavor.  The raspberry vinegar balances out the less acidic yellow and orange tomatoes and the poblano peppers add a subtle bite. 

    If you are a vegetarian, this goes well with pesto pasta.  Or pair it with grilled chicken and roasted vegetables tossed with olive oil and garlic and a spritz of lime for an easy summer meal that celebrates the bounty of the season.

I WANT MY LENTILS AND MUSHROOMS SALAD

• 1 15 oz. can organic lentils, drained and lightly rinsed
• 2 portabella mushroom, thinly sliced
• 1 T olive oil and thin slice of butter
  
• 1 roasted red pepper
  
• 1/2 c grated carrots
• 1/4 c minced curly parsley
  
• 2 scallions, thinly sliced
• salt and pepper to taste
• 4 T Roasted Hazelnut and Extra Virgin Artisan Vinaigrette by Lucini (because I was really tired that day and didn't feel like making my own vinaigrette)

   PREP STEPS

1. To roast the red pepper place over an open flame (as on a gas stove) or place on a sheet and broil in the oven, turning the pepper as the skin blackens.  Remove the blackened skin from the roasted pepper and remove seeds and stem.  Slice the pepper into strips then cube.
2. Slice the mushrooms into thin strips then cut into regular mushroom size pieces, how many pieces come from one slice will vary because some portabellas are very large.   Saute the mushrooms in the olive oil and butter.  you want just enough butter to help brown and flavor the mushrooms.  I sometimes just take a stick and run it once around the hot saucepan so it gets a buttery coating.  Lay the mushrooms so they are each lying flat in the pan (don't crowd your mushrooms!), and saute until lightly browned.
3. Grate the carrots by hand or use the grating blade on a cuisinart
4. Mince the parsley by hand or with a mini cuisinart
   

    Mix the drained and rinsed lentils with the carrots, red pepper, parsley and scallions.  Toss with the vinaigrette until everything is nicely coated.  Stir in the sauted mushrooms, then season to taste.

    This pairs well with pork tenderloin and a chunky Grannysmith Applesauce.  Serve with a chilled chardonnay.   For a vegetarian option serve with a Greek sandwich of pita and hummus or falafels. 

   

   

I'm Walkin' To New Orleans Gumbo

It was one of those days.  I had to get to work early with barely enough time to grab a latte and a scone.   The morning passed into the afternoon and I became aware of a deep gnawing in my stomach, I needed food and I needed it now.   There was a little Cajun cafe around the corner with a gumbo so delicious it creates fantasies about catching the next flight to New Orleans.   I could run in, grab a bowl and be back at work in minutes.  Of course, the line was torturously long and no one seemed to have the same impatience that I did.  A southern spirit seemed to pervade the crowd.   Maybe it was the heat and humidity of the day that inspired the slower mood, maybe it was the anticipation of the New Orleans cuisine, but my twitchy nervousness to get in, get out and rush back to work seemed decidedly out of place.  I took a breath and inhaled the spicy savory aromas, settled into the blues music playing in the background and waited my turn.

A PERFECT ROUX IS THE KEY TO MAKING
"I'M WALKIN' TO NEW ORLEANS" GUMBO

What's crucial to any true gumbo is the Creole/Cajun holy trinity of onion, bell pepper, and celery. Gumbos also call for a thickener, which generally shows up in the form of okra or file and the most important ingredient (giving it that French influence) is a dark brown roux, which many believe to be at the heart of good gumbo.

The key to a great roux is to be careful about the temperature of the stock when you add it to the roues
Add the roux to room-temperature fish stock (made from shrimp and clam juice) to prevent separating.
One secret to smooth gumbo is adding shrimp stock that is neither too hot nor too cold. For a stock that is at the right temperature when the roux is done, start preparing it before the vegetables and other ingredients, strain it, and then give it a head start on cooling by immediately adding ice water and clam juice. So that your constant stirring of the roux will not be interrupted, start the roux only after you've made the stock.

A long-handled, straight-edged wooden spatula is best for stirring the roux. Be sure to scrape the pan bottom and reach into the corners to help avoid burning. The cooking roux will have a distinctive toasty, nutty aroma. If it smells scorched or acrid, or if there are black flecks in the roux, it has burned.

I'M WALKIN' TO NEW ORLEANS GUMBO

1 1/2   pounds small shrimp (51 to 60 count), shelled and deafened (reserve shells)
1         cup clam juice (one 8-ounce bottle)
3 1/2   cups ice water
1/2      cup vegetable oil
1/2      cup unbleached flour
2          medium onions , chopped fine
1          medium red bell pepper , chopped fine
1          medium rib celery , chopped fine
6          medium cloves garlic , minced
1          teaspoon dried thyme
1          teaspoon salt
1/4      teaspoon cayenne pepper
2          bay leaves
3/4      pound smoked sausage , such as andouille or kielbasa, sliced 1/4 inch thick
1/2      cup minced fresh parsley leaves
4          medium scallions , white and green parts, sliced thin
1 1/2    teaspoons filé powder
            freshly ground black pepper

       Bring reserved shrimp shells and 4 1/2 cups water to boil in stockpot or large saucepan over medium-high heat. Reduce heat to medium-low; simmer 20 minutes. Strain stock and add clam juice and ice water (you should have about 2 quarts of tepid stock, 100 to 110 degrees); discard shells. Set stock mixture aside.

       Heat oil in Dutch oven or large, heavy-bottomed sauce-pan over medium-high heat until it registers 200 degrees on an instant-read thermometer, 1 1/2 to 2 minutes. Reduce heat to medium and stir in flour gradually with wooden spatula or spoon, working out any small lumps. Continue stirring constantly, reaching into corners of pan, until mixture has a toasty aroma and is deep reddish brown, about the color of an old copper penny or between the colors of milk chocolate and dark chocolate, about 20 minutes. (The roux will thin as it cooks; if it begins to smoke, remove from heat and stir constantly to cool slightly.)

      Add onion, bell pepper, celery, garlic, thyme, salt, and cayenne; cook, stirring frequently, until vegetables soften, 8 to 10 minutes. Add 1 quart reserved stock mixture in slow, steady stream, stirring vigorously. Stir in remaining quart stock mixture. Increase heat to high; bring to boil. Reduce heat to medium-low, skim off foam on surface, add bay leaves, and simmer uncovered, skimming foam as it rises to the surface, about 30 minutes.

      Stir in sausage; continue simmering to blend flavors, about 30 minutes longer. Stir in shrimp; simmer until cooked through, about 5 minutes longer. Off heat, stir in parsley, scallions, and filé powder. Let rest until slightly thickened, about 5 minutes. Adjust seasonings to taste with salt, ground black pepper, and cayenne; serve.

A VEGETARIAN TWIST ON CAJUN CUISINE

substitute tomatoes and corn for the shrimp and sausage when making the gumbo, then toss in cubes of summer squash after the soup is finished so it barely cooks in the hot soup.  You want the squash to maintain a slight crispness so you have a balance of textures in the gumbo.  When eliminating meat/poultry/seafood in a recipe you need to keep in mind textures and balance.  In this recipe, the shrimp and sausage are chewy and firm, so you want to find a way of duplicating that.