food


12
Apr 21

And, finally, in mid-April

Well happy spring to you, too! I saw this guy at a red light on the drive back from campus last week, but didn’t share it here for whatever reason. But, since the front page went full bloom, it seems like a good time for this one.

It just appeared. One day it was all sticks, and then, this. By tomorrow it’ll be leaves. That’s what’s happening to the blooms in our yard, anyway.

One of the weather services is talking about long range freeze potential.

We had some rain and gray this weekend, but it’s all easily ignorable because, long range potential notwithstanding, it’s obvious and apparent that we’ve finally, finally shifted into a new season. We’ve made it once more.

It rained on us Saturday when we got our customary weekend takeout. It rained during parts of that afternoon, as well, and into the evening. All of this came after Friday evening sprinkles. So we worked in the exercise room.

The previous owners of this house had added on a little exterior kitchen on the back so that they could make their traditional Vietnamese fare. They were going to have it torn down as part of the sell, but we asked them to keep it up, thinking we could use it, and we’ve made a great use of the space after finishing the walls and doing some general cleaning. The upside is we got a little bonus room and a basically brand new kitchen, since the regular one was seldom used.

Anyway, we’ve been using a light industrial throw carpet over plywood in there for a good long while. But some friends put down some new flooring in their pain cave and had very nice things to say about it, and so we are keeping up with the Joneses!

Now, the first thing you have to know about flooring is that it is a virtual certainty that no room is perfectly square, and your walls aren’t likely to be perfectly straight. No difference here. And the second thing is we decided we’ll just make peace with the notion that this is where we store things and, when the weather is bad, where we sweat. So if something is a little off, so be it. We aren’t making the floor of the Sistine Chapel, after all.

(We count ourselves fortunate to have seen the Sistine Chapel. It’s beautiful. The floor is a mess.)

Anyway, the flooring came in this week and we started installing it Saturday. We did the easy parts, building out two walls and leaving the tricky sections until yesterday afternoon. Yesterday there was a lot of sliding around on the floor and measuring odd angles and cutting and insisting on making things fit. And, to be honest, I am more satisfied with the outcome than, perhaps, I should be.

Here’s the tricky part, the non-corner corner. There’s a lot of stuff going on here, two angles, a threshold overhang, door trim, inserting an extra piece because of the way I put all this down. And, without too much consternation — which is how I’ve come to define progress in most any project — it just all clicked together nicely.

Because that dismay never arrived I wondered, and am still curious, about what I’ve done wrong with this stuff — and when I’ll realize it. But, for now this means we can happily put all of the things back in that room.

So, reviewing last week: we dug up a tree (and The Yankee did a lot of other things in yard, besides) and I replaced a faucet and we did that floor. This feels industrious.

The cats like the new floors, because it meant a weekend of access to a room they’re seldom allowed into. And that meant new windows to sit in, where they can see the exact same view of the yard and the woods they can from … seven or eight other windows in the house. Maybe it smells different from there, I don’t really know.

Phoebe took advantage of the clutter to try out the outdoor cushions.

We don’t leave them outside, and so they get stored in the exercise room, generally. So they are kind of new to her, and she was happy to enjoy them all weekend. If a cat can sit in a box, that’s great. If a cat can sit on a half-dozen cushions in a box, that’s better.

A few nights ago we had some potatoes for dinner and Poseidon was very interested.

He never touches the food, I’m sure because he knows we’re standing there waiting to give him grief about it. But he will reach out from time to time. I liked his toes were spread out there, ready to give it a try, if only we weren’t standing right next to him.

Tonight we got takeout Chipotle. First observation, takeout Chipotle is a smaller serving than if you’re dining in. Nice. Second, both cats were very interested in the bag of chips.


18
Mar 21

More of the same, and some more besides

I’ve been on something of a streak with clothes pictures for no particular reason. May as well push that out one more day. It’s the content I know purveyors of this site aren’t really here for at all, but, like I said Monday, it’s a light week.

Today, I decided to try encouraging this spring to be an actual honest-to-goodness spring with some light pastel colors.

It did not work. Other forces in the universe are more powerful than my pocket squares. I am just as surprised as anyone.

And there’s been a lot of food here lately, which is odd considering this is in no way a food blog. But, again, Mellow Mushroom’s pizza is important. And when we have occasion to be near their nearest — and too far away store — we get takeout, and plenty of it. For the leftovers, like tonight.

Seventy-six miles is far too far to have to travel to get good pizza, but here we are. And here they are not. Thus far my social media campaign for them to establish a new store in this college town hasn’t been successful. But it’s gaining momentum.

What we’ve not done this week is show you any shows. Shame on me.

Here’s the late night show they shot last week. See it takes place at a bar. Which is a TV set. An always changing and never-completed set.

We’ve got your news here:

And your pop culture — and bagels! — right here:

We’ll have some sports tomorrow. And some more stuff, too. That oughta keep you coming back! See you then.


17
Mar 21

Tonight we are Mellow

Tonight I had the good fortune to join a ride with the many Major Taylor bicycling clubs across the country. So I wore my Major Taylor kit.

He won the world championship in 1899, set almost three-dozen world records in his career and had to deal with all sorts of racism and violence. He didn’t hang on to it, though, and explained why and how in his autobiography, which is a fine sports read.

So I’m on this group ride on Zwift, and I should point out this was in no way a race. Because I don’t race. Because I am not fast. But, somehow, despite that, I found myself off the front for about 25 minutes.

To not see anyone in front of you for that long is pretty wild. And then the really fast guys went by. It was a sight to behold.

But, for a while, my nose was in the wind and I was riding almost all alone. I celebrated with pizza.

Nah. I was going to enjoy that pizza anyway. The Yankee picked up Mellow Mushroom on an errand-trip to Indianapolis and so we are eating right tonight, and tomorrow! Mellow Mushroom really needs a store here. It’s a college town with woefully inferior pizza selections. Mellow would be a huge hit.


15
Mar 21

This will be a light week

Easy breezy week around here, as we wait for spring to finally show up for good. We’re getting the occasional nice day, but, never one to be satisfied, we now demand consistency. And somewhere in April that will happen. Problem is, to my subtropical way of thinking, I should be saying that in mid-February.

The real problem is I’m thinking about it around New Years. Alas.

But, to help hold me over, I received a nice gift from our lovely Canadian friend this week. I don’t know if you’ve heard of the Canada Games. They take place every two years. The summer version has 20 sports, the winter games features 21 sports.

And cool hoodies all year ’round.

Yesterday we marked Pi Day, the holiday for nerds who are dessert connoisseurs. The Yankee made these derby pies.

They were delicious. Makes you grateful for leftovers, which we will enjoy this evening.

The cats are doing great! Phoebe has taken to lists. Soon she’ll be jotting down observations and then journaling. Before you know it, she’ll be writing poetry. She’s quiet, but deep.

And Poseidon has re-discovered the sun makes occasional appearances this time of year. He’s claimed his spot.

Next month it’ll finally, finally, be a routine thing to see the sun.


5
Feb 21

Edutastytainment

The only problems are about scale and money. So, you know, the easy ones. But I’ve thought a lot about this. Cuisine as edutainment is an idea for the times. Hear me out:

So much of what makes up American cuisine can be understood through our country’s complicated history. Chefs Jerome Grant and Ashleigh Shanti know this history keenly as culinary experts on the influence of Black cooks on American food.

[…]

“The sky’s the limit. Just have a meal, have a meal with somebody. You get to understand so much more about them. It is such an intimate thing. And with Black food, it’s extremely important to showcase where it was all this time in history and what it contributed to history. It’s done so many great things to what America is now that it shouldn’t be overshadowed.”

I was recently in a conversation about the purpose and function of food. It’s fuel. Sometimes it feels like an obligation. But, really, food is about people, because it is universal. (A lot of things are universal, but this is the one where it shines through.) We minister with food, we laugh with food and, of course, we use it to find reasons to make dates with people we like.

Food is the ultimate social tool. A family-inherited thing for me. It’s difficult to separate whether you have good times with food, or if meals are why you have a good time.

I probably don’t have the most refined palate in the world, and the verb use of the word “plate” will probably always be weird. But there’s another option here. I can learn from food, just like that interview above wants to suggest.

Give me an engaging gastronomy tour guide, four or five tables, and tell them the tale of this meal. Every region, every culture, every dish, has an origin and impact. And the seasonings in your cabinet tastes so much better with context.

Think about the last meal you had. We had spaghetti last night. Easy, you think, it’s Italy.

You’re right, dear friend, but you are also mistaken. History traces pasta back to the Talmud, where it enters the written record in the 5th Century. There’s some considerable belief that the dried stuff came to Sicily via a North African invasion. Something like that might make the most geographical sense. The long thin forms started showing up a few hundred years later, and spaghetti factories became a thing in Italy in the 19th century, so it’s suddenly a mass produced product.

Soon after it came to the U.S., served al dente with a mild sauce.

But all of that is my summary of the Wikipedia summary of the Wikipedia entry. As such, it’s a bit abstract. There are no people in that telling. But the tale those people could tell us over a plate of noodles and gravy.

It wouldn’t all be about how the food got to us, today, but how we conceptualize food over time, too. Meals we often think of as staples today were sometimes foods of necessity for those on the wrong side of the economy. I think of every plate of barbecue, every countless soul food meal I’ve loved, even some of the novelty meals today which were originally just a means to give a little nutrition to underfed people in need. Of course, many of the meals we enjoy today are adaptations, fusion-based things and far more rich and indulgent than its predecessors. We should learn about that, too. (Cloves, bay, garlic were early spaghetti additives in the US, but oregano or basil came to us later.)

Tonight we had enchiladas. Wouldn’t an hour learning about the Aztecs with a table covered in tortillas and beans make for a fascinating evening?

This weekend we’re having low country boil — it comes from Frogmore Island, in South Carolina. That’s another delicious and educational evening, it was popularized by a man named Richard Gay, but it’s really a Gullah dish, and, thus, from Africa, with Spanish and French influence.

Now I just have to solve the problem of doing this at scale and value. And having some brilliant food historians to make it all work.