Thanksgiving Menu, Our Contribution

Soft Yogurt Dinner Rolls
Golden Pretzel Rolls
Fig and Pine Nut Chutney
Grape, Pear, and Hazelnut Compote
Baked Cirrus Camembert in Phyllo
Roasted Squash and Root Vegetable Soup

Several bottles of wine, as well. Obviously.

Enter to win!

Over at Aprovechar, Sally and her husband Dan are offering one framed print of their beautiful photography. You can read more about the giveaway here, and enter yourself. I'm busy coveting the Eiffel Tower print.

The Imbiber's Hundred

Instructions:

1) Copy this list into your blog, with instructions.
2) Bold all the drinks you’ve imbibed.
3) Cross out any items that you won’t touch
4) Post a comment here and link to your results.

OR

If you don’t have a blog, just count the ones you’ve tried and post the number in the comments section.

List of Drinks You Must Try Before You Expire

1. Manhattan Cocktail
2. Kopi Luwak (Weasel Coffee)
3. French / Swiss Absinthe
4. Rootbeer
5. Gin Martini
6. Sauternes
7. Whole Milk
8. Tequila (100% Agave)
9. XO Cognac
10. Espresso
11. Spring Water (directly from the spring)
12. Gin & Tonic
13. Mead
14. Westvleteren 12 (Yellow Cap) Trappist Ale
15. Chateau d’Yquem
16. Budweiser
17. Maraschino Liqueur
18. Mojito
19. Orgeat
20. Grand Marnier
21. Mai Tai (original)
22. Ice Wine (Canadian)
23. Red Bull
24. Fresh Squeezed Orange Juice
25. Bubble Tea
26. Tokaji
27. Chicory
28. Islay Scotch
29. Pusser’s Navy Rum
30. Fernet Branca
31. Fresh Pressed Apple Cider
32. Bourbon
33. Australian Shiraz
34. Buckley’s Cough Syrup
35. Orange Bitters
36. Margarita (classic recipe)
37. Molasses & Milk
38. Chimay Blue
39. Wine of Pines (Tepache)
40. Green Tea
41. Daiginjo Sake
42. Chai Tea
43. Vodka (chilled, straight)
44. Coca-Cola
45. Zombie (Beachcomber recipe)
46. Barley Wine
47. Brewed Choclate (Xocolatl)
48. Pisco Sour
49. Lemonade
50. Speyside Single Malt
51. Jamaican Blue Mountain Coffee
52. Champagne (Vintage)
53. Rosé (French)
54. Bellini
55. Caipirinha
56. White Zinfandel (Blush)
57. Coconut Water
58. Cerveza
59. Cafe au Lait
60. Ice Tea
61. Pedro Ximenez Sherry
62. Vintage Port
63. Hot Chocolate
64. German Riesling
65. Pina Colada
66. El Dorado 15 Year Rum
67. Chartreuse
68. Greek Wine
69. Negroni
70. Jägermeister
71. Chicha
72. Guinness
73. Rhum Agricole
74. Palm Wine
75. Soju
76. Ceylon Tea (High Grown)
77. Belgian Lambic
78. Mongolian Airag
79. Doogh, Lassi or Ayran
80. Sugarcane Juice
81. Ramos Gin Fizz
82. Singapore Sling
83. Mint Julep
84. Old Fashioned
85. Perique
86. Jenever (Holland Gin)
87. Chocolate Milkshake
88. Traditional Italian Barolo
89. Pulque
90. Natural Sparkling Water
91. Cuban Rum
92. Asti Spumante
93. Irish Whiskey
94. Château Margaux
95. Two Buck Chuck
96. Screech
97. Akvavit
98. Rye Whisky
99. German Weissbier
100. Daiquiri (classic)

Children

Many people have been asking me lately if I would ever want kids (answer: don't know, doubt it), and why not. I try to explain, but haven't honed my reasons down to a fine point by point summary. Here is the summary, written by someone else, but it's pretty much exactly my reasons. With one exception: when I see a kitten, I do want it.

Seriously. Children can be cute. If they belong to someone else. I adore Siri and Grace (in fact, my explanation to Sara of not wanting kids was that hers are too cool), and am sure I will adore Helen and Morgan. But I cannot imagine having a child.

Eating: pretzel rolls with balsamic dijon mustard dip. Watching: Friday Night Lights season 2. Listening: Smashing Pumpkins.

Crisis Update

The Italian government has approved the "bailout", and producers will pull 100,000 wheels of Parmigiano-Reggiano and Grana Padano (a similar though not nearly as amazing cheese) off the market. Hopefully prices will increase and stabilize without excessive consumer fallout.

Parmigiano-Reggiano Crisis!

Parmigiano-Reggiano is, basically, cheese royalty. It is a name-protected cheese from Italy that gives incomparable flavor to any dish to which it is added. That is, assuming you're using real P-R and not parmesan, the pathetic attempt to recreate it domestically.

Parmigiano-Reggiano producers in Italy are currently in dire financial straits. Basically, the wholesale price of Parmigiano-Reggiano has been consistently declining over the past four years, while the costs of milk and other costs to produce the cheese have been consistently rising. At this point, it is now more expensive to produce P-R than it is profitable. Now 30% of producers are on the verge of bankruptcy. This is not noted in the article, but my suspicion is that the producers who are in the most trouble are the smaller, artisanal producers who do not have the size and the financial backing to ride out the crisis.

Producers feel that a supermarket group is helping to dictate lower prices by purchasing the bulk of the P-R produced, and want the Italian government to step in and allow the producers to band together to reduce the output of the cheese in order to raise its prices. This seems an important step to protect what is not only one of the world's greatest cheeses, but also a crucial item of Italian heritage.

I have noticed that some people are complaining about higher prices to them, in the U.S., on Parmigiano-Reggiano. They explain it as the supermarkets trying to make a quick buck. While that may sometimes be the case, it is not inexpensive for any seller in the U.S. to acquire real P-R to sell. We must purchase from importers. These importers are not part of the European supermarket conglomerates and cannot get the same low prices. The price is still low, mind, but not as artificially low. These importers then have to account for shipment, overhead, the cost of spoiled cheese (not insignificant when many freight companies can't take proper care of cheeses), and some profit. This makes the cost to your local store yet higher. Once that is accounted for, your local store has to account for the very same things. Shipment these days is a particularly onerous cost. Supermarkets may be making a profit on cheese. I wouldn't know, because I refuse to buy prepackaged Parmigiano-Reggiano that has lost its character due to shrink-wrap, or American versions of P-R that never had any of that character to begin with. I purchase my cheese from local cheese shops, where I know the cheese is high quality, and has been taken care of. Yes, the price will be somewhat high. But I also know that there are many reasons for that price, none of which are intended to gouge a customer.

Not To Be A Cliche, But...

There is no greater pleasure in this world than receiving a free glass of wine, or a Sidecar, or some other delicious beverage. Especially when it comes out of nowhere.

The Vegetarian Hundred

From Tigers and Strawberries.

The Vegetarian Hundred

1. Real macaroni and cheese, made from scratch and baked
2. Tabouleh
3. Freshly baked bread, straight from the oven (preferably with homemade strawberry jam)
4. Fresh figs
5. Fresh pomegranate
6. Indian dal of any sort
7. Imam bayildi
8. Pressed spiced Chinese tofu
9. Freshly made hummus
10. Tahini
11. Kimchi
12. Miso
13. Falafel
14. Potato and pea filled samosas
15. Homemade yogurt
16. Muhammara
17. Brie en croute
18. Spanikopita
19. Fresh, vine-ripened heirloom tomatoes
20. Insalata caprese
21. Stir-fried greens (gai lan, bok choi, pea shoots, kale, chard or collards)
22. Freshly made salsa
23. Freshly made guacamole
24. Creme brulee
25. Fava beans
26. Chinese cold sesame peanut noodles
27. Fattoush
28. New potatoes
29. Coleslaw
30. Ratatouille
31. Baba ganoush
32. Winter squash
33. Roasted beets
34. Baked sweet potatoes
35. Plantains
36. Chocolate truffles
37. Garlic mashed potatoes
38. Fresh water chestnuts
39. Steel cut oats
40. Quinoa
41. Grilled portabello mushrooms
42. Chipotle en adobo
43. Stone ground whole grain cornmeal
44. Freshly made corn or wheat tortillas
45. Frittata
46. Basil pesto
47. Roasted garlic
48. Raita of any type
49. Mango lassi
50. Jasmine rice (white or brown)
51. Thai vegetarian coconut milk curry
52. Pumpkin in any form other than pie
53. Fresh apple pear or plum gallette
54. Quince in any form
55. Escarole, endive or arugula
56. Sprouts other than mung bean
57. Naturally brewed soy sauce
58. Dried shiitake mushrooms
59. Unusually colored vegetables (purple cauliflower, blue potatoes, chocolate bell peppers…)
60. Fresh peach ice cream
61. Chevre
62. Medjool dates
63. Kheer
64. Flourless chocolate cake
65. Grilled corn on the cob
66. Black bean (or any other bean) vegetarian chili
67. Tempeh
68. Seitan or wheat gluten
69. Gorgonzola or any other blue veined cheese
70. Sweet potato fries
71. Homemade au gratin potatoes
72. Cream of asparagus soup
73. Artichoke-Parmesan dip
74. Mushroom risotto
75. Fermented black beans
76. Garlic scapes
77. Fresh new baby peas
78. Kalamata olives
79. Preserved lemons
80. Fried green tomatoes
81. Chinese scallion pancakes
82. Cheese souffle
83. Fried apples
84. Homemade frijoles refritos
85. Pasta fagiole
86. Macadamia nuts in any form
87. Paw paw in any form
88. Grilled cheese sandwich of any kind
89. Paneer cheese
90. Ma Po Tofu (vegetarian style–no pork!)
91. Fresh pasta in any form
92. Grilled leeks, scallions or ramps
93. Green papaya salad
94. Baked grain and vegetable stuffed tomatoes
95. Pickled ginger
96. Methi greens
97. Aloo paratha
98. Kedgeree (the original Indian version without the smoked fish, not the British version with fish)
99. Okra
100. Roasted brussels sprouts

The American Omnivore's Hundred

From Slashfood.

1. New York pizza
2. Hoppin' John - can make a veg version.
   
3. New Mexico green chile - more difficult, but maybe could make a veg version.
   
4. Homemade buttermilk biscuits
5. Tasso
6. Whole Maine lobster
7. Calabash-style shrimp and hushpuppies
8. Kansas City barbecue ribs
9. Hot glazed Krispy Kreme
10. San Diego fish tacos
11. Cheese curds
12. Key lime pie
13. Philly cheese steak
14. Memphis pork barbecue sandwich
15. Lowcountry boil
16. Huckleberry pie
17. New England clam chowder
18. Boiled peanuts
19. Buffalo burger
20. Eggs Benedict
21. Pastrami on rye
22. Corned beef and cabbage
23. Pancakes with maple syrup
24. Everything bagel with cream cheese and tomato
25. Thin Mints (preferably frozen)
26. Frito pie
27. Potato knish with mustard
28. Silver Queen corn on the cob
29. Soft pretzel from a street cart
30. Fresh-picked blueberries
31. Sourwood honey
32. State fair funnel cake
33. Chesapeake crab cakes
34. Candied yams
35. Oyster dressing
36. Snow cone or snowball
37. Wild Alaskan salmon
38. Sautéed morels
39. Persimmon pudding
40. General Tso's Chicken
41. Frozen custard
42. Italian sausage with peppers and onions on a hoagie bun
43. Chili dog
44. Buffalo wings with blue cheese
45. Spam musubi
46. Saltwater taffy
47. Fluffernutter sandwich on Wonder Bread
48. Black and white cookie
49. Frybread
50. BLT with thick-cut applewood bacon
51. Baked beans
52. Pumpkin pie
53. Collards with vinegar and Tabasco
54. Tex-Mex fajitas with skirt steak and sautéed peppers
55. Fried green tomatoes
56. Succotash
57. Shrimp and grits
58. Hot water cornbread
59. Barbecue chicken pizza with red onions
60. Chicken fried steak
61. Carnitas burrito
62. Apple butter - I make a great apple butter, actually. Can't wait for apple festival at Greenbluff!
    
63. Geoduck - Surprised I never had it as a kid, growing up in geoduck central.
    
64. Soft-serve ice cream cone dipped in chocolate shell (especially Dairy Queen)
65. Pecan pie
66. Catfish supper at a church or fire station
67. Oysters Rockefeller
68. Homemade cranberry sauce
69. Pimiento cheese
70. MoonPie washed down with R.C. Cola
71. Pickled watermelon rind
72. Cracker Jacks at the ball game - Never actually while at a ball game. Must remedy.
    
73. Smithfield ham
74. Meatloaf and mashed potato blue plate special at diner
75. Chicken and waffles
76. Po'Boy
77. Green bean casserole with French's fried onions
78. Stuffed sopaipillas
79. Turducken
80. Shad roe on toast
81. Sweet potato casserole with or without marshmallows
82. Cioppino
83. New York cheesecake
84. Pan-fried river trout
85. Jambalaya
86. North Carolina pig pickin'
87. California rolls
88. Burgoo
89. Penuche fudge
90. Fried peanut butter and banana sandwich (the Elvis)
91. Scrapple or livermush
92. Elk medallions in red wine reduction
93. Muscadine grapes
94. Cheeseburger at backyard barbecue
95. Open-face turkey sandwich
96. Chicago deep dish pizza
97. Cobb salad
98. Peach pie a la mode
99. Macaroni and cheese with Tillamook sharp cheddar
100. Root beer float

Sweet.

Changing the template fixed it. Rock on.

Quoi??

If anyone could explain to me why the title and description of the blog are appearing on the side as well as on the top no matter what I try in Blogger to remove them from the side, that'd be great. OK? Thanks.

And because I suddenly feel like Bill Lumbergh, I'm gonna need you to go ahead and come in on Sunday, too.

Mists of Avalon

In the interim between the bar and real life (read: searching high and low for a job), I'm also trying to read as many books as possible. Now, ordinarily I'd have a higher count (I'm at five finished since July 31), but naturally I had to pick a fricking long book. The Mists of Avalon runs to a densely-packed 876 pages, so it took a little time to get through. And some nights where I didn't bother to sleep so much.

I liked it quite a bit, really. It's interesting to see a different viewpoint of the Arthurian legend, and I liked how Christianity is told as just one expression of the "Goddess" as worshiped by the priestesses of Avalon. And I also appreciated the arguments made that Christianity is not evil in and of itself, but that the priests can, and often do, warp it to their own selfish, prejudiced and sometimes shortsighted ends.

But more than any of that, what I came away with was this: Gwenhwyfar is a fucking bitch. Seriously. Allow me to quote a conversation between her and Arthur:

"You must remember, my lady," said Arthur, "that I come of the royal line of Avalon. I am king, not only as Uther Pendragon's son, but because I am son of Igraine, who was daughter to the old Lady of the Lake. Gwenhwyfar, from time out of mind, the Lady ruled the land, and the king was no more than consort in time of war. Even in the days of Rome, the legions dealt with what they came to call client queens, who ruled the Tribes, and some of them were mighty warriors. Have you heard never of the Queen Boadicea? -she who, when her daughters were raped by the men of the legions, and the queen herself flogged as a rebel against Rome, raised an army and nearly drove all the Romans from these shores."
Gwenhwyfar said bitterly, "I hope they killed her."

Wow. Just, wow. She's a right charmer, huh? In most Arthurian tales, I actually find Guinevere fairly sympathetic, but in this book, she's such a fanatical Christian (the book calls her "pious"), not to mention such an unbelievably selfish and bitter woman, the exact antithesis of feminism, believing wholeheartedly that women are intrinsically evil and sinners, that I really don't understand why Lancelet and Arthur even tolerate her, let alone love her. It gets tiresome.

All in all though, it's a worthwhile book to read. I'm glad I did, even if it did run a little long for my taste. Now I'm reading, among other things, The Historian, by Elizabeth Kostova, and Anonymous Lawyer, by Jeremy Blachman. The latter is damn funny, about a hiring partner at a big corporate firm, who enjoys torturing associates. It's also a slender 272 pages. I'll be done by the end of the day. One day turnaround on library books is a good thing!

Meme

From Sara.

The Omnivore's Hundred is a list of foods the gastronome Andrew Wheeler thinks everyone should try at least once in their lives.

The rules of the meme: bold those you have tried, strike through those you wouldn't eat on a bet.

1. Venison
2. Nettle tea
3. Huevos rancheros
4. Steak tartare
5. Crocodile
6. Black pudding
7. Cheese fondue
8. Bread pudding
9. Borscht
10. Baba ghanoush
11. Calamari
12. Pho
13. PB&J sandwich
14. Aloo gobi
15. Hot dog from a street cart
16. Epoisses
17. Black truffle
18. Fruit wine made from something other than grapes
19. Steamed pork buns
20. Pistachio ice cream
21. Heirloom tomatoes
22. Fresh wild berries
23. Foie gras
24. Rice and beans
25. Brawn, or head cheese
26. Raw Scotch Bonnet pepper
27. Dulce de leche
28. Oysters
29. Baklava
30. Bagna cauda (I'd try it, but without the anchovies.)
31. Wasabi peas
32. Clam chowder in a sourdough bowl
33. Salted lassi
34. Sauerkraut
35. Root beer float (I would love one right now, in fact.)
36. Cognac
37. Clotted cream tea
38. Vodka jelly
39. Gumbo
40. Oxtail
41. Curried goat
42. Whole insects
43. Phaal (way too spicy...)
44. Goat’s milk
45. Malt whisky from a bottle worth £60/$120 or more
46. Fugu
47. Chicken tikka masala (Paneer tikka masala, yes...)
48. Eel
49. Krispy Kreme original glazed doughnut
50. Sea urchin
51. Prickly pear
52. Umeboshi
53. Abalone
54. Paneer
55. McDonald’s Big Mac Meal
56. Spaetzle
57. Dirty gin martini
58. Beer above 8% ABV
59. Poutine
60. Carob chips
61. S’mores
62. Sweetbreads
63. Kaolin (as in kaolin CLAY?? I guess I'd eat it... in very small doses.)
64. Currywurst
65. Durian
66. Frogs’ legs
67. Beignets, churros, elephant ears or funnel cake
68. Haggis
69. Fried plantain (yum... tajadas)
70. Chitterlings, or andouillette
71. Gazpacho
72. Caviar and blini
73. Louche absinthe
74. Gjetost, or brunost
75. Roadkill
76. Baijiu
77. Hostess Fruit Pie
78. Snail
79. Lapsang souchong
80. Bellini
81. Tom yum (I would have a vegetarian version though.)
82. Eggs Benedict
83. Pocky
84. Tasting menu at a three-Michelin-star restaurant
85. Kobe beef
86. Hare
87. Goulash
88. Flowers
89. Horse
90. Criollo chocolate
91. Spam
92. Soft shell crab
93. Rose harissa
94. Catfish
95. Mole poblano
96. Bagel and lox
97. Lobster Thermidor
98. Polenta
99. Jamaican Blue Mountain coffee (I'm all about the Honduran coffee, but would try.)
100. Snake

Zoning Out

An example just used in bar review regarded a wine that, while a perfectly good wine, was a vintage port recommended to be served with fish, thus breaching the warranty of fitness for a particular purpose.

I stopped paying attention and instead pondered what to serve with the port (stilton, cabrales, aged cheddar), and what would go better with the fish (a slightly buttery white wine). Yeah. I'm in the right line of work.

Sore Arms, Happy Stomach

For Memorial Day weekend, we went to Lake Roosevelt for a night. The campsite was a bit of a burly hike around a small headland to another section of the bay, made more difficult by the low level of the lake. Every walk along the "beach" involved one foot being about 1.5 feet higher than the other! No matter. Once we got there, we relaxed with a beer, patched up my toe, which was cut on some rocks, and then I went on the boat while Neal stayed behind with a few people and all the dogs. We had 14 people and 11 dogs there!

On the boat, we had some more beer (natch). I tried wakeboarding. I am really, wildly bad at it! Everyone kept saying I was doing okay for a first timer, but still. Damn. Apparently I almost got all the way up once, but mostly I remember falling in the water. A lot. Oh, and the feeling on Monday and Tuesday that my arms had been ripped from their sockets.

I totally want to try again.

Last night, Neal made a pasta salad. It rocked. I have no idea what went into it, really. At least not the dressing. I know parts of the ingredients, specifically the ones I had to strong-arm Neal into (black olives, red onions instead of yellow, which would taste too strong), and the ones that he talked me out of (peas, corn). It was seriously good. I had two bowls last night and just now had two more while enjoying a nice little Tempranillo that John from Vino! was kind enough to bring over for me to try. What a pleasant evening! Though I envy the folks that one customer from today is having over - they will be treated to a tasting of four blue cheeses: Gorgonzola Dolce, Farmstead Blue, Rossini Erborinato, and Cabrales!

Oh, and I ate a bunch of cherries for breakfast. It's not the season here quite yet (can't wait for August!), but they're mad cheap at the Safeway on 29th.

Cheddar Chipotle Drop Biscuits

Yum. I was in the mood to bake tonight, but nothing too strenuous - just simple and quick, and tasty. These came out perfectly, with tons of flavor and a light, airy texture. Impressive for a drop biscuit with cheese in it! Neal loves them, and demanded that I save the recipe. So I am.

2 cups flour - I used Wheat Montana Natural White.
1 cup buttermilk - I used some store brand. I would've preferred Wilcox, which is crazy thick and delicious, but I had the store brand on hand.
3/4 stick of butter
2.5 teaspoons baking powder
2 teaspoons sugar - ideally Sugar in the Raw
1.5 teaspoons salt
1 teaspoon mustard powder
1.5 to 2 cups cheddar, grated. This time I used Tillamook, but next time I'll go with a fancypants cheddar just for kicks, like the Hook's 10 year. Maybe even the 12 year, but those will be some expensive-ass biscuits.
3 teaspoons chipotle peppers in adobo.

How to do it: Take the dry stuff (ie not the butter, buttermilk, cheddar, or chipotle). Stir together in a bowl. Cut the butter into chunks and blend into the dry stuff with your fingers, or if you feel like doing more dishes, a pastry cutter. Stir in the cheddar. Combine the buttermilk and chipotle in a separate bowl, because that will distribute the chipotle more evenly, which you want. Nobody likes to suddenly bite into a ginormous hunk of chipotle when they're enjoying a cheesy, slightly smoky and richly spicy biscuit. Then pour that into the other bowl. Stir just till combined. Drop onto a buttered baking sheet (you can get 12 big biscuits). Bake at 450 F for about 15 minutes. Cool and eat.

I would post a picture, but I couldn't find my camera cord for the longest time. And now that I've found it, I can't find the camera. Naturellement.

Wait, never mind. Found it. And here is the crappiest picture ever taken of an awesome biscuit. Please don't let this dissuade you from making these. I'm not good at taking pictures in the first place, so once my ability to, you know, SEE what I'm photographing is removed, it's pretty damn hit or miss. Also, my kitchen is indeed a mess.

My Dog Might Be Really Stupid

There is a five-gallon bucket in our yard full of granite and marble remnants that Neal intends to use to make wine stoppers. It's been there since before the snow melted (she says after watching snow fall THIS VERY MORNING). Izzy was really interested in it ever since it was placed there - presumably she liked to eat snow and drink water out of it. That's all well and good, but it's bone-dry in there now. And she just spent about ten minutes nosing around in the bucket. I sincerely hope she realizes that rocks aren't edible.

Honduras Day 2 - Exhaustion Takes Over

Once we landed at the airport in San Pedro Sula, we go through the customs line and then to claim our baggage. Last year some bags didn't make it, but this year they all did. Thank goodness, because I doubt the airline would have gotten a cab to drive the bags five hours into the mountains again! Once you get your bag, you go through a security checkpoint, then pass by the car rental agencies and through to the main terminal. There are dozens and dozens of people waiting for family and such right past the doors, so making your way through the throng to the wide open end of the terminal is very refreshing. Two people stayed behind to rent the cars - one busito (a minivan), and an SUV. The rental agency didn't have the busito, which we had reserved weeks ago. Okay, fine, we got that through another agency. Then they had the SUV, but no battery. They ordered the battery from San Pedro Sula proper. Welcome to Honduras! The battery actually arrived on time, continuing our streak of good luck, and then it was installed. Meanwhile, the rest of us either exchanged our money with the money exchange guys that wander around the airport, or got cash out of the ATM. About an hour and a half after we got there, we were off to Lepaera, leaving the airport behind!


The trip to Lepaera involves skirting around San Pedro Sula proper, since it can be a dangerous city, especially for a bunch of gringos. Then off to the mountains. We pass around the outskirts of Santa Rosa de Copan, as well as through any number of smaller villages. Stopping for gas once, we finally arrive, in the dark, hungry and tired.

The incredibly generous family that hosts us had dinner already prepared. First we feasted, then we figured out sleeping arrangements while enjoying a few Salva Vidas. Salva Vida is my favorite Honduran beer, a slightly (very slightly) dark, hoppy lager. Also, the name means "life saver," so that amuses me to no end.

Here is a delicious batch of beans. The beans there are cooked with onions and garlic, and probably some spices that have yet to be divulged to me. They are pureed and fairly liquidy, much more so than typical refried beans. They are absolutely amazing. I made a batch of beans yesterday that is my closest attempt, so far, at replicating them.

You can top your beans with chismol, which is in the container at the top of the picture. It is basically a pico de gallo. Fresh tomatoes, onions, and cilantro living in harmony. The lower container has a crumbly, salty cow's milk cheese that is pretty close to cotija.


Honduran corn tortillas are smaller and thicker than the corn tortillas we see in the States. They are about 4-5 inches in diameter and about 1/4 inch thick. I like to make little tacos, with a tortilla, some beans, cheese, and chismol. Then I sop up any leftover beans with more tortillas! Some families make tortillas at home, but our host family just purchases them freshly made from the market, which is understandable, since making tortillas is a daunting task, especially if you're feeding a baker's dozen gringos!

Lastly, there was carne asada for the meat eaters in the group. Carne asada isn't included in the plato tipico that you might order in a restaurant or be served on an average day in a Honduran home. It's generally served more for special occasions. I hear tell it's delicious!
For reference, a plato tipico is the basic meal. It includes tortillas, beans, and various other things such as avocado, tajadas, plantains, crema (mantequilla), fried egg, cheese, chicken, rice, and so on.

Feeling Tarty?

Today I made the Foolproof Lemon Tart from Baking Bites. I used Meyer lemons instead of regular lemons. While making it, I realized that a) this was my first time making pastry that was not pie crust (way to jump straight to the big leagues, ACE. yeesh.), and b) I had no pie weights or cheap dried beans to blind bake. So I went ahead and blind baked the crust with my Rancho Gordo Yellow Indian Woman beans, which as you can see aren't even on the website right now. Sigh. Well, I refuse to concede the beans as a loss, so I'm soaking them anyway and will probably cook them before bed. I WILL devour these beans! Also, they're $5.50 per 1 pound bag, so I was loath to waste the cash too.

The crust got a little browner than I would have liked, and there was a little more, um... shrinkage than I would prefer as well. But all in all, it came out and I had a by and large tart-shaped crust ready to go. So I made the filling, which the Meyer lemons I had were just barely enough for, and baked the whole shebang for about fifteen minutes. Booya - tart and delicious! The filling is lemony and sweet, but not excessively so. A really voluptuous texture. Just awesome. It really is foolproof, and I will make this again, no question! I'm dreaming of all kinds of citrus tarts...

Neal and his brother of course started comparing it to lemon bars. Don't get me wrong, I love a good lemon bar, but this was so much more effort than a lemon bar! Sigh.

I will post a picture once I find my stupid camera cord. Assuming, of course, that Izzy didn't eat it.

One last note: if anyone can explain to me why the hell Scrabulous won't consider "zen" to be a word, I would desperately like to know.

Honduras Day 1/2 - The Journey

I got to the airport at about 11am. Of course, several of us congregated in the bar, because airports really do lend themselves to drinking. On the other hand, a mediocre beer for 8 bucks makes me feel a little stabby. Once you're on the plane, though, the Horizon Air flight serves free drinks. I had a glass of wine from some Californian winery that donates to service dog funds for every bottle sold. It wasn't half bad, either!

In Portland, there is a decent little Mexican joint where I had tortilla soup and a margarita. Most of us had a bite to eat there before getting on the plane to LA. Oh yes, the trip was only a tiny bit over. Nothing like 30 straight hours of travel! In LA, we didn't get as lost as last year (huzzah!), nor did we have to take the skeery little carts all over the tarmac. Hint to LAX drivers: little bus and big plane enter. One guess which man leaves. Ah, the familiar Chili's at LAX. A long wait for a table, and then the bill got all screwed up, since of course there were 13 of us!

Finally we landed in Miami, in the middle of a big rain and after a scare where me may have had to land in Orlando, which would just have REALLY sucked. I watched August Rush on the way from LAX to Miami. It's not half bad, but I probably should have slept instead. We got into Miami about 5am, then waited around for an hour or so. Four of us took a cab to Miami Beach, which definitely hit the spot. First stop was News Cafe for breakfast.



I had Eggs Florentine, which were good, though the cream cheese sauce was more interesting than delicious. I would have preferred Hollandaise, but I was starving, it was still pretty damn good, and I would have devoured pretty much anything. More to the point, we weren't in an AIRPORT. We saw Gianni Versace's house, though I was the only one to know it on sight. We wandered along the beach once the rain died down. It was gorgeous, just starting to get warm, and there were tons of birds out getting whatever food they could find on the beach before the people started pouring in. I don't know how much tourist traffic there is in Miami Beach in the spring, but I wouldn't be surprised if it's a fair amount. It was getting warm, and I know a movie (Marley and Me, I think?) was filming there either that week or the week before. After rinsing the sand out of our shoes, it was high time to take a cab back to the airport and get in a nap before boarding our final plane into San Pedro Sula.

Leeeeeeeaaaaaviiiiiiinnnng on a jet plane...

Or, you know, four of them. Leaving for Honduras in the morning, and I am super pumped! Stops in Portland, LA, and Miami, of course, but upon landing I will be in the land of great coffee, plantains, beans, and just all-around great times. I shall be back in a little over a week. There will be pictures and recaps. Woot!

Camera Worries

I got a new camera last week - a refurbished Nikon CoolPix L11. It arrived on Friday, it was shiny and black and gorgeous. It had red-eye reduction. I fell irretrievably in love.

For its inaugural outing, we took it out on Saturday night to an 80s party. After the party we went to Dempsey's. After Dempsey's we went to the Satellite. Somewhere along the way the screen broke. I don't know when or how, the boy had it in his coat pocket, but there was nothing else in his pocket for the camera to slam against.

I am heartbroken.

There is one silver lining: The camera still takes pictures, and I can still upload them to my laptop. So if nothing else, I can bring the camera to Honduras with me this weekend and just take a lot more pictures; that way I can delete the crappy ones once we're back.

But still. I want my shiny new love object back.

Sunday Night Oscars Dip

This year, much like last year, we managed to schedule Supper Club for the same night as the Oscars. It's okay, it just turns Supper Club into an Oscar party! Few of us had really seen any of the movies this year, with the exception of Ratatouille (go Ratatouille! Wooo!), so we spent the time mocking outfits. Jon Stewart did make a joke about the mocking of the outfits, but let's face it, we'll stop mocking when you stop wearing ridiculous crap that makes you look ugly. I mean, really. Cameron Diaz has the figure of a 12 year old boy, with teeny little hips. And she managed to wear a dress that makes her look either like a rhino. Or like she's wearing a bedsheet. Or like she's a rhino in a bedsheet. And Barbara Walters' horrific series of outfits afterward, of which I will speak one phrase only as I'm trying to recover from it still, in the retinal region of my eyes, were just so bad. Barbara, I do NOT need to see your business.

On to the food. Everyone made tasty stuff and we went through plenty of wine too! On request, here is the dip that I made. It comes from my newest cheese book, Laura Werlin's Cheese Essentials. I highly recommend the book. And the dip.

Havarti Dill Dip with Parmesan Toasts

1 baguette, sliced
Olive oil
Parmesan
2/3 cup mayo
12 oz (3/4 lb) Havarti, grated
14 oz can artichoke hearts, chopped
About 10 scallions, just the white and light green parts, finely chopped
2 tbs fresh dill (though I used dried and it was fine)
Pepper

Preheat the oven to 350 degrees.
Brush oil on each side of the slices of bread. Place on a baking sheet and toast for about 5 minutes in the oven, then flip them and sprinkle Parmesan on them. Toast again for about 5-7 minutes. Let cool. Whoo! Toasts are done!
Mix together the mayo, Havarti, artichoke hearts, scallions, dill, and pepper (to taste) in a bowl. Put in a ceramic or Pyrex dish and bake about 20 minutes (till hot and bubbly). Let cool for about 20 minutes. Whoo! You are all done! And look how fancy you are. Now go get dressed up, you look sloppy. It's an Oscar party, after all.

A Paragon of Adequatulence

Okay, so Northern Lights is pretty much always better than adequate. Actually, it's awesome. I just wanted to honor NewsRadio, and also it's probably that my lunch selection was merely adequate. I should have gotten the Planked Baked Brie for lunch. It's like porn on a plate, and I almost always get it, but it does cost $11, so... yeah. Broke student here. I opted for a small Caesar and an IPA, and then my friend the birthday girl and I shared fries. Everything was good, of course. The Caesar did come with three lemon wedges, which rocked because I love sour. It also interestingly included sprouts and sunflower seeds. On a Caesar salad. Yes, really. I know, it's weird. It tasted good, just... not completely like a Caesar. Anyway, the salad was good. The fries were good. Just not exactly what I wanted. Next time, I'm getting the Brie.

Oh, and the Cream Ale Fromage soup? I wanted it, but it was made with chicken broth. Boo, Northern Lights. Boooooo.

The IPA was both delicious and exactly what I wanted. But when I got back to school, another friend of mine said I smelled like booze. I had ONE BEER! Quoi??

Ultimate Bagel

I had a long day at school today, so because I was starving come lunchtime and needed to finish preparing for Payment Systems, I went to my favorite local place for lunch: Ultimate Bagel. Ultimate Bagel is actually the very first place I ever ate at in Spokane. I find it delicious. Whenever I go, which can vary from once a month to a couple times a week, depending on the time of the semester, I get a Veggie Bagelwich on a Jalapeno Asiago bagel. Today, as any other day, I got that, with a Diet Pepsi (mmmm..... aspartame....).

The Jalapeno Asiago bagel adds another dimension of cheesy goodness to the bagel, and a much-needed hint of heat. Definitely a good thing, as pepper jack is not a cheese option. I had swiss. The other choices are provolone, cheddar I believe, and cream cheese. As far as I'm concerned, cream cheese is a spread, not a cheese, but hey. I get it toasted, and with mustard and all the veggies. The Bagelwich comes with a pickle spear, bagel chips, and a mint.

The sandwich? Delicious and filling as always. The pickle? Tangy and tasty. The mint? Ummm.... minty and refreshing, I suppose. The chips? Waste of space. It's not that I have anything against the bagel chips in and of themselves, it's just that they're too hearty and filling, and without anything to dip them in, they really are quite dry. I suggest saving the chips for later, an easier proposition if you've gotten the meal to go, and dipping them in something. Salsa, perhaps. Or go nuts, dip them in cream cheese! Hey, there's little tubs of cream cheese there... I feel a plan coming on for next time. Yum.

That was the highlight of my day so far. I went to Payment Systems and was called on for the first five problems of class. I just wish I'd understood that part of it better!

Petsitting

I used to petsit a lot before I moved here and started law school. I loved it, loved my clients (the humans and the furred ones), and made a couple hundred extra bucks a month. It's nice. I've missed it.

So I was pumped when my friend asked me to petsit for her this past weekend. She has two cats, one of whom is the fattest cat I've ever seen, and a dog. We brought Izzy over to play with the dog, Rufus. That was the best plan ever. They exhausted each other, running around the house and yard. They also got into everything and destroyed a few things, but that's neither here nor there. The best part is that Rufus actually would play with Izzy, and she got to be the boss for once, if solely due to his laziness.

The funniest part though is when the fat cat Alvin went downstairs and proceeded to corner Izzy while making very angry noises. He is more formidable than my own cat, as he is about thrice the size, so it was probably good for her.

Bowl Report

This week, the Pocket Michelle was so with us at the bowling alley on league night. Seriously. We won all three games and the series, both with AND without our handicap. And all of us bowled over our average on ALL three games. Kneel down and worship the Pocket Michelle. That is all.

I'll Meme If I Want To

Also known as, I feel like it, and don't really have anything else to talk about right now.

When you walk in your front door, which room do you enter?
A sort of foyer thing. Ish. Really, the living room, though by the door is the only carpeted space in the house and there's a step so I guess it's a foyer.

Do you have a dishwasher?
I would kill for a dishwasher. Seriously.

Is your living room carpeted or does it have hardwood floors?
Laminate. I'd like a cozy rug.

Do you keep your kitchen knives on the counter or in a drawer?
In a wood block and in a drawer. I really want a magnetic knife strip but have been forbidden to get one because apparently they're "ugly." Pfft.

House, apartment, duplex or trailer?
House.

How many bedrooms is it?
3, sort of. Our bedroom is upstairs, in a loft-like space. Then there are two rooms off the living room that I guess are bedrooms. In a way.

Gas stove or electric?
Electric.

Do you have a yard?
One facing the street that has grass. Well, right now, snow, but come spring, grass. And tomatoes. At least that's the plan. And a little gravel yard thing by our door that is fenced, and once spring comes will be cleaned and will have planter boxes.

What size TV is in the living room?
20-something inches. No idea really.

Are your plates in the same cupboard as your cups?
Yes.

Is there a coffee maker sitting on your kitchen counter?
Yes, though it needs cleaning.

What room is your computer in?
I have a laptop, so it follows me. We only get a wireless connection in the bathroom, and it's tenuous there, so mostly I don't bother and leave it in the living room or kitchen.

Are there pictures hanging in your living room?
Not right now; we need to work on that.

Are there any themes found in your home?
It's messy? I suppose? My decorating style could best be described as "haphazard and pink," so themes are well beyond my reach.

What kind of laundry detergent do you use?
Till I have money, whatever's cheap. Purex smells nice.

Do you use dryer sheets?
Nope. That might explain my occasional bouts with static.

Do you have any curtains in your home?
Blinds. I should find cheap curtainy action and fix that.

What color is your fridge?
White, with magnets and photos and such.

Is your house clean?
It looks like a tornado hit it.

What room is the most neglected?
Is "all of them" specific enough?

Are the dishes in your sink/dishwasher clean or dirty?
Dirty. That's really just a given.

How long have you lived in your home?
Since November.

Where did you live before?
In a little apartment over near Huckleberry's.

Do you have one of those fluffy toilet lid covers on your toilet?
No.

Do you have a scale anywhere in your house?
No, and don't plan to get one. I really don't need a reminder of how much weight I've gained in law school.

How many mirrors are in your house?
2 in the bathroom - the one above the vanity and a dingy full-length one.

Look up. What do you see?
I'm in class, so, the professor.

Do you have a garage?
Nope. Right now parking is an issue altogether due to piles of snow and patches of ice.

Pocket Michelle

On Friday I went to the Obama rally at the Fox theater. The newly restored Fox is absolutely stunning inside, with super luxurious decor. It's like an Art Deco heaven. Anyway, the doors were to open at 3pm, and I planned to meet up with some friends at the Fox a bit after 2pm. Well, I got there and the line was already around the block! Good thing they planned to get there so early. I moved my car to Riverpark Square and then ran back, whereupon I discovered they had opened the doors early and my friends were already inside. So I ran to the back of the line, and managed to get in and have a great seat saved for me.

Michelle Obama was just awesome in every way. Very personable, funny, brilliant, and inspirational. Prior to her getting up on stage, a lot of the rally felt like, well... a high school pep rally with cheesy skits. But Michelle rocked the house. If I had been undecided, she would have swayed me for sure. Hell, afterward my friends and I agreed that we would gladly vote for HER to be president!

On our way back to our cars, we agreed that it would be really spiffy to have a pocket-sized Michelle to have with you all the time. She could inspire you, give advice, tell you when you're selling out, beeyatch. And so forth. And yes, my pocket Michelle would call me a beeyatch if I'm not doing the right thing. I think this could be a real moneymaker, and it would really just be good in every way. I'd also like a pocket Tim Gunn. And maybe a pocket really smart lawyer to help me take the bar.

As a nifty aside, I caucused yesterday and am now a delegate. Woot!

Marathon

I've decided to run a marathon. Not a specific marathon. Yet. But one, at some point, in the next two years. Hold me to this, people.

Even though I'm not sure why I want to do it. I suppose the fact that sitting up from a prone position has occasionally lately caused shortness of breath might have something to do with it, but c'mon, y'all, that is HARD. I am TIRED, and sitting up is sometimes more exertion than I am prepared to cope with. Also, last night at bowling when I mentioned it (in between bitching about having to actually stand up and pick up a heavy object in order to bowl), my friend noted that the first people who ran a marathon died, so clearly people aren't meant to travel 26.2 miles without the assistance of ponies or heavy machinery. I agree wholeheartedly. Oh well.

This all might indicate that I am *ahem* unprepared to run a marathon. This is true. That's why I'm allowing a lot of time to transition from one who considers cutting wheels of cheese and opening wine bottles "exercise" to one who will willingly jog, wait... walk (gotta start with walking) distances of at least one-half mile at a time. Then the actual training could conceivably commence.

I'm exhausted just thinking about it. I'm going to have a taco and take a nap.

Ten Questions

From Urban Hennery comes the ten questions by James Lipton. Enjoy!

Here are the rules:
1. If you decide to answer, please leave a comment with a link to your blog.
2. You have to post these rules before you answer the questions.

1. What is your favorite word?
Shiny. At least that's been my favorite word lately. The words I like differ from day to day.

2. What is your least favorite word?
Moist. I like what it refers to, at least when we're talking baked goods, but just the sound of it... *shudder*.

3. What turns you on [creatively, spiritually or emotionally]?
People who do their best to improve the world.

4. What turns you off?
People who unrepentantly do things that solely harm others and the environment, even if they're getting paid well to do it. Maybe especially if they are getting paid well to do it.

5. What sound or noise do you love?
My cat's purr, onions sizzling in butter, and the little barks my puppy makes when she's dreaming.

6. What sound or noise do you hate?
My hacking cough when I'm sick. Doesn't help that it hurts!

7. What is your favorite curse word?
Fuck. I think that's a given.

8. What profession other than your own would you like to attempt?
What qualifies as "my own?" Cheesemonger or the area of law? Because I'd gladly sell cheese for the rest of my life. But since I already do that... Animal attorney, cheese shop owner and hobbyist in cheesemaking, ideally with sheep's milk.

9. What profession would you not like to do?
Anything that involves harming critters.

10. If Heaven exists, what would you like to hear God say when you arrive at the Pearly Gates?
Well, I'm not religious. But I suppose "have a beer" would be nice and welcoming.

Family and Oatmeal

This past weekend, the boy's mom, sister, and aunt all got into town for the boy's niece's first birthday! As exciting as that is, it takes a lot of preparation, especially when you're expecting a couple dozen guests. The morning of the birthday party, I made oatmeal for everyone to enjoy. A nice, warm breakfast that definitely hit the spot and readied us all for the day ahead - which involved full use of two kitchens, beet juice everywhere, and myriad other amusing moments!

As for the oatmeal, it takes awhile to make it this way, earning me a quip regarding "one hour oats," but I think the flavor benefit is well worth it. This is another easy recipe, really, requiring little but estimations in amounts. Generally, for each cup of oats, you'll need three cups of liquid, but that is the estimate for cooking them with a lid on, and if you prefer them softer. I like my oats al dente.

Steel-cut oats consist of the inner portion of the oat kernel. That's called a groat, but that word is frankly kind of weird and creepy and sounds more like a crawly critter you would decidedly not want in your breakfast bowl. So I just call it the inner portion of the oat kernel. They're chopped into slightly smaller pieces with (big shocker here) steel cutters. They're also called pinhead oats, Scotch oats, or Irish oats. Steel-cut oats are a little bit more nutritious than rolled oats, and are absolutely tastier. They're nuttier and chewier and just all around awesomeness. Rolled oats should only exist for cookie baking. As for steel-cut oats, I like Bob's Red Mill brand, and I used one bag in the recipe this time around.

Creamy Steel-Cut Oatmeal

One bag of steel cut oats (about three cups of oats, a little over a pound...).
Milk. I used 2%, but you could use whatever fat content you like.
Water.
Butter, for a whole bag of oats you'll want to use most of a stick.
Cinnamon, nutmeg, salt, cloves.

Melt the butter in a nice big pot. Let it get foamy and almost nutty smelling. Dump in the oats, stir the oats so they get coated in the butter. Now stir regularly. Basically you're toasting the oats to bring out the nuttiness of them. Can you tell that I like nutty flavors? Hmm... feel free to use that as a commentary on my personality. Anyway, once the oats are nice and buttery and toasty (the color won't change much, so you're going by smell here), dump in a cup or a glass full of water. It will sizzle. Once the sizzling goes down, you'll want the temperature on medium. Now the oats can be cooked in a similar way to risotto - as each addition of liquid (milk or water - change the proportions however you want) is absorbed, you add the next one, making sure to stir frequently. It will take awhile. This is a good lazy weekend breakfast. Taste test along the way, adding spices as you like, though I wouldn't add much more than a teaspoon or so of the salt. Once you've hit the texture and taste you like, dig in. We served it with more butter, milk, a little more salt for me, and homemade maple syrup from the boy's family's trees. Absolutely delicious and satisfying, and a huge hit!

Gratin With the Girls

The boys went up elk hunting, so to celebrate a week of freedom from boy food (read: eggs, meat, whatever "hot dish" is), two of the girls and I went shopping yesterday, then made dinner and enjoyed it with three bottles of wine and their first viewing of 300. Well, 300 is admittedly not your typical "girly" movie, but if you can explain to me how several dozen attractive, goateed, mindblowingly ripped and noble men in very little clothing would NOT appeal to straight and bisexual women, I will take it under advisement. And then I will ignore you, because Gerard Butler is hot tasty goodness.

N picked up stuff to make pad thai, and it turned out awesome, even the tofu part, which is cool because I'm not usually all about tofu. But that is not what I made, so I have no idea what went into it because I was absorbed in my third glass of wine and my new game, "Restaurant Empire" while she was making it.

I made potato gratin. This one is loosely based on a potato gratin recipe in Nigella Lawson's book Feast. It is so simple and so creamy and decadent; it is seriously the epitome of a fall recipe. I made it for Supper Club in September and upon making it this second time, I've firmly decided it is a keeper!

Also, the quantities are very much by feel - it's a pretty forgiving recipe, which is great for parties where you're tired and lazy but still want to impress.

White wines are probably best with this - we drank a chardonnay and my latest wine obsession - Menage a Trois white blend from Folie a Deux. It's a fairly heavy dish and a nice bright fruity white cuts through it and keeps it from being way, way too much.

Potato Gratin

Approx. 4 lbs potatoes - I like to use about 2/3 baking potatoes and 1/3 sweet potatoes.
Approx. 4 cups liquid - Nigella specifies heavy cream, which is fine. The first time I made it, I didn't have enough heavy cream, so I used buttermilk too. This second time, I used about 2.5 cups of Straus half & half (a whole jug), and about the same amount of Straus whole milk. Both times, it's rocked.
One onion, cut in half lengthwise.
Spices of your choice - a little salt and pepper, maybe a cinnamon stick, nutmeg, bay leaves, sage - all tasty.
Cheese - Nigella does not include cheese, which is all well and good but to my mind an oversight, as cheese can only improve a dish. Anything that grates and melts well is fine - I used two cheeses the first time, but I can't remember which two, and the second time I used Beecher's Flagship. As much or as little as you like - it's just going on top.
That's all. Nice, huh?

Preheat the oven to 350 degrees F. Peel and slice the potatoes as thin as you like. I go with some a little less than 1/4 inch and some a little more - the thinner ones will break up more, so you end up with a nice varied potato texture. Put into a pot. Put in the onion halves (this is why you cut it lengthwise, so it will stay together at the root end of each half). Put in spices. Pour in liquid. Bring to boil, then lower the heat to low and simmer until the potatoes have a fair amount of give, and the onion is starting to fall apart, having imparted its flavor to the liquid. Then put the potatoes and the sauce into a 9x13 baking dish, removing the onion and any other whole spices or herbs. Grate the cheese over the top and pop in the oven until it is lightly browned, or until you can't wait any more and must DEVOUR IT.