Category Archives: food

Munchy Memories

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Food is one of the most powerful ways to evoke memory. Just the smell of biscuits or chocolate chip cookies can take you right back to your mother’s or grandmother’s kitchen. Food is a trigger—a pleasant one—that helps you recall warm feelings and better times. In other words, food and the past are intimately intertwined. I have lots of that kind of food associations.

When my husband’s friend John and I used to go on what we called a “hot date,” we would invariably go to a diner and then thrift shopping. Maybe a bag of M&Ms to share for dessert. (My husband knew all about this and approved. He knew we wouldn’t take “hot date” literally. He also doesn’t mind when I joke about the dancing boys coming over when he’s away or my lover Raoul. But I digress.)

There’s a very retro diner in a nearby suburb called the Hasty Tasty, so that’s where we usually went, though sometimes we’d hit Waffle House or a small, family-run Mexican place. The Hasty Tasty has booths, waitresses who don’t greet you with “Hi, I’m Amy. I’ll be your server today,” and daily specials, my favorite of which is the chicken-n-dumplings on Thursdays. I haven’t been there in a while since John died, but I remember him and our dates fondly. I miss him even more than the Thursday special.

My Aunt Thelma owned a small hotel right across from another diner in Campton, KY. This was back in the 70s, so it was authentically retro, with the counter-n-stools, jukebox devices at every seat, and a pinball machine in the corner. They made a mean burger, grilled on a flattop, of course, and their chili was amazing. Along with the penny candy in the general store that Aunt Thelma also owned, the diner features in my favorite memories of Campton.

Comfort food helps you cope with feelings of depression and loneliness. That’s the magic it wields. I have many types of comfort food. Mashed potatoes (a common comfort food for many), mac-n-cheese, and chicken fried rice all somehow make me feel better.

In this part of my life, I’ve become a semi-foodie (or at least a gourmand), but when I want a grilled cheese sandwich, I want the kind that diners serve or that my mother made for me. White bread and American cheese (even Velveeta) are what I crave. Sliced diagonally The grilled sandwich that my husband made for me recently was delicious. It featured a thick slice of ham and Havarti cheese, but it just didn’t hit the right notes the way a more humble sandwich does.

I also have fond memories of a truly non-foodie food: the do-it-yourself pizza kit that came in a box. It included a packet of what you could turn into dough with the addition of water, a long metal can of sauce, and a smaller can of parmesan. If you paid extra, you could get one with pepperoni. Throughout my childhood, this and school cafeteria “pizza” were the only kind I had.

We didn’t have a round pan for baking it, so we used a rectangular baking tray. It was too long for the pizza dough, so we had a short, rectangular pizza. We used to fight over the corner pieces. (We did have an old, round lard can lid, but it was battered and lumpy, not good for baking even the least imposing pizza. But I digress again.)

Another favorite childhood memory is watermelon in the backyard in the summertime. Unlike eating watermelon in the kitchen/dining room, at the picnic table, we could simply dispense with plates and napkins and let the juice roll down our chins and make them sticky. We could spit seeds for distance.

But there was one other aspect of backyard watermelon that made the treat even watermelon-ier. That was a light sprinkling of salt. Salt improves most foods it comes in contact with—every form of eggs and potatoes, to name just two. Even desserts need a pinch of salt in the recipe to make them dessert-ier. On Food Network competition shows, when they say a dish “lacks seasoning,” what they mean is salt.

I tried to introduce my husband to the pleasure of watermelon with salt. He tried it, but it didn’t impress him. For Dan, it wasn’t a sense memory the way it is for me (unlike his mother’s stuffed peppers, which I have never been able to successfully replicate).

We are creating our own sense memories, though, and they’ve been added to my list of comfort foods. He makes mac-n-cheese with tuna and peas, shepherd’s pie (which has the advantage of having lots of mashed potatoes on it and gravy in the bottom to soak them in), and something we call deconstructed cheeseburger mac.

These will figure prominently in the years to come when I need soothing, comfort, and memories.

The Mystic Rules of Life

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I don’t have a corner on wisdom. Indeed, I barely have a corner on learning, around the corner and down the dusty path from wisdom.

I have, however, lived mumble-murfle years, and in that time, I have learned a thing or two. Maybe three, tops. Nonetheless, I have formulated what I like to call The Mystic Rules of Life. (Actually, I didn’t so much formulate them as accumulate them. I can’t claim that any of them had their origin with me. I sort of found them under the bed, communing with the dust bunnies, and claimed them for my own. But I digress.)

Anyway, for what it’s worth, here they are.

Everything should come with too much cheese. The corollary to this is that there is no such thing as too much cheese. My husband and I are the sort who, when we’re in an Italian restaurant and a server with a Parmesan cheese grater shows up and says, “Tell me when” reply, “Just crank that thing until your arm falls off.”

This rule applies to our own cooking. I’ve known us to use Parmesan, Asiago, and five cheese Italian blend in the same recipe. (Yes, I know cheese is binding. We have prunes for dessert. Or prunes and Metamucil. But I digress again.) Speaking of five cheese blend, that’s my favorite kind of pizza, although I also like pepperoni and mushrooms. I never get it, though, as Dan insists on all the meats and veggies the crust will hold. Five cheeses would probably cause catastrophic structural failure.

(By the way, this mystic rule applies to gravy, too. With mashed potatoes, not pizza. Pizza with gravy would be messy as well as unappealing. Until someone invents a mashed potato pizza, that is. I suppose this is another digression.)

It’s easier to ask for forgiveness than permission. You may not get permission if you ask first. Of course, there’s no guarantee that you’ll get forgiveness after you do whatever-it-is, and that means the whatever-it-is will be an even bigger deal. But, as Kris Kristofferson noted, “I’d rather be sorry for something I’ve done than for something that I didn’t do.” (It’s amazing how often Kris is right about things. “Freedom’s just another word for nothing left to lose.” “The going up was worth the coming down.” “Jesus was a Capricorn.” “Everybody’s got to have somebody to look down on.” “If you don’t like Hank Williams, you can kiss my ass.” (A musical digression.))

Pee first. No matter what the next thing is, pee first. Going to bed? Pee first. Running an errand? Pee first. Seeing a movie? Pee first. Taking a shower? Pee first. Walking the dog? Pee first. It’s always best to pee before you commit yourself to any other action. You may end up in a place where peeing is difficult or, worse, impossible. Or one where you simply don’t want to pee. I have those dreams all the time where I’m looking for a bathroom but can’t find one, or at least not one I can use. It’s disgustingly filthy, has no doors, or is just a pipe in the floor without even an outhouse around it. (I usually wake up having to pee, but (so far) I haven’t woken up to find that I’ve wet the bed. I suppose that’s one circumstance when it isn’t better to pee first. Get out of bed? Pee after. But I digress some more.)

Gravity is not our friend. Sure, gravity keeps us firmly attached to the Earth. But when you consider the many ways gravity makes us fall down, it becomes more of a hindrance than a help. And I’ve experienced most of them. This Mystic Rule only applies on Earth, however. If you can make it to the moon, the gravity is only one-sixth that of Earth. That’s a lot more friendly. (Speaking of friendly, author Mary Roach once said, “Gravitation is the lust of the cosmos.” I have nothing against lust, but really, gravitation is the vacuum cleaner of the cosmos. Last digression for this week.)

You’d think that as I get older and (supposedly) wiser, I’d encounter more Mystic Rules of Life, but I haven’t found any lately. Guess I should look under the bed again, but I suspect that the dust bunnies (or, more likely by now, dust gorillas) have rules of their own that don’t apply to people.

Fish Tales From the Midwest

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It’s not as hard as it used to be to find sushi here in the Midwest. It can be hard finding good sushi. Fortunately, I live in a community that contains an Air Force base and a university with programs such as bioengineering that draw a diverse and sophisticated population. It is no longer impossible to find good sushi. The variety may be less than what’s available on either coast or in bigger cities, but someone (like me) with a taste for the Japanese delicacy can find satisfaction, along with sashimi, sunomono, and low-sodium soy sauce.

But it hasn’t always been easy. Here are some fish tales from my journey from doubter to aficionado.

___

The first time I tried sushi was in one of those social situations where it is simply impossible to refuse. (Not unlike the time I first ate egg salad, which I loathe, at my sister’s mother-in-law’s. Since then, I’ve come to tolerate my husband’s version of egg salad. But I digress.)

I belonged to a martial arts club, and one weekend we were invited to the sensei’s house to help answer mail and do some other dojo-related paperwork chores. His wife, a lovely Japanese lady, served up a plate of sushi. That she had made by hand. Using seaweed from her family’s farm in Japan. Short of a deadly fish allergy, there is no conceivable way to refuse such an offer. So we all gulped a little and then gulped a little.

I don’t know what everyone else thought, but I found it odd yet somewhat pleasant. I believe I acquitted myself well. And I decided that if the opportunity ever came up again, I would certainly indulge.

___

That opportunity came on our fifth wedding anniversary. We got dressed up and went to a tony Japanese restaurant about 45 minutes away. (Sushi had not yet penetrated the local market. Now it’s available in the local supermarket and we have a standing order for Wednesdays. But I digress again.)

We ordered a sushi appetizer and tempura entrees. I informed my husband that under no circumstances was he allowed to ask for a knife and fork. The sushi portion of the meal went swimmingly until Dan noticed the little pile of green paste on his plate and scooped up a healthy mouthful. Of course, it was wasabi, and of course, the top of his head blew off. A fan of horseradish in all its forms, he still likes wasabi, but now in more judicious quantities. The pickled ginger is much more forgiving.

(Later in the dinner I complimented him on how well he was doing with the chopsticks, despite his lack of practice. He replied, “Honey, I’m a compulsive overeater. I’d eat with my elbows if I had to.” But I digress some more.)

___

Not everyone is enthusiastic about their first encounter with sushi, or compelled by circumstance to try it. But sometimes another person can be convincing and compelling.

I once dined with a husband and wife at a Japanese restaurant. The wife passed on the sushi.

The husband turned to her and said:

“Do you really want me to tell the children that you wouldn’t even try it?”

Bam! Emotional judo for the win. She had no response possible, aside from the most profound of dirty looks and a small bite of the sushi.

___

I have no problem with people who actually don’t care for sushi – once they’ve tried it. My friend Tom was a case in point. We were dining at an excellent sushi bar and he expressed a desire to give it a try.

It was beautiful sushi. Gloriously dark red tuna reposed on a pillow of sticky rice. Of course, when Tom asked to try a piece, I had to say yes. If he was ever going to like sushi, this was the piece he would like (aside from oshinko or other non-raw-fish varieties, of course).

And he didn’t like it. But I was so proud of him for trying. Without even the threat of disappointed kids.

___

My husband’s coworkers were not so brave. They had a tradition on birthdays of letting the celebrant choose the restaurant. Dan chose a local sushi bar and had to put up with the disgusted faces and the gagging noises they made as he ate his way through a platter of assorted delights.

Of course, when sushi became trendy a few years later, all the fellows were bragging about how much they loved it. Dan refrained from reminding them that they were raving over what they had once considered – and derided – as bait.

___

And what of fugu fish, the potentially deadly blowfish that, unless properly prepared, can kill with an insidious neurotoxin? Am I brave enough to try that?

Fortunately, I don’t have to answer. There are, to the best of my knowledge, no properly qualified fugu masters in our area and so no fugu on the menu anywhere around.

But suppose I ever get into a social situation where eating fugu is the only possible option. In that case, I like to think I would smile, say, “Domo arigato gozaimasu,” and dig in. It might be the last thing I ever did, but I would die politely.

The Sport of Cooking

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Food has become a sport. Personally, I blame Guy Fieri.

There are plenty of cooking competitions these days – and eating competitions, too, which make me feel queasy just watching them, so I don’t.

But recently, sporting events for chefs seem to have taken over the streaming channels. And they come with all the unwelcome accouterments of regular sports competitions.

There are some, such as Chopped, that avoid the worst of sports talk, other than the inspirational “I want to teach my children that they can go for their dreams” and “If you try your best, you haven’t really lost” and “Either you win or you learn something,” which, now that I think of it, are more common in parents watching or coaching kids’ sports than in adult sports.

What Guy Fieri has done, though, is to infuse cooking competitions with the worst aspects of sports. I suppose it could have been done by the powers that be at The Food Network, but the examples all seem to have his personal stamp on them.

The most sports-like is Tournament of Champions, which has just completed its fourth season and is already gearing up for a fifth.

Just from the title, you can tell it’s based on sports. Then there’s the format. The competition is based on brackets like a basketball tournament, with seed rankings like a tennis tournament (or Robot Wars, which does not feature cooking robots but does have the format of a cage match. But I digress.) (Beat Bobby Flay also somewhat resembles a cage match, but that’s not emphasized. I keep digressing.)

As a host, Guy Fieri projects a pro wrestling vibe. He bellows the names of the contestants as they enter from opposite sides of the arena, and he has nicknames for everyone – The Jetster for Jet Tila, Bee-Dub for Brooke Williamson, and Superchef for Darnell Ferguson (about whom more in a moment). There are even commentators, who also have nicknames – Justin Warner (Wolfman (or Wild Card)) and Simon Majumdar (Scoop). Guy’s son Hunter interviews the contestants after the match is over. It’s clear that Hunter is the heir apparent to Guy’s Food Network empire.

It’s also clear that Guy is grooming Darnell “Superchef” Ferguson for Fieri-style success. Ferguson was a frequent contestant (and frequent winner) on Guy’s Grocery Games and now has his own show, Superchef Grudge Match. It’s structured as a boxing match, only without the nicknames for competitors. It’s kind of a junior Tournament of Champions. The contestants compete for prize money and bragging rights, but the winner also gets the loser’s favorite chef’s knife. (There is lots of trash talk and sometimes even side bets involving social media accolades, monogrammed aprons, and, in one memorable case, a tattoo of the winner’s name. But I digress yet again.)

For myself, I don’t do competitive cooking – or eating. (Once, when I was a kid, I had dinner at a friend’s house. Hers was a large family, and when the food was served, everyone competed to get their food, serving spoons and forks flying. I was stunned. In our house, dining was much calmer. But with so many people trying to get a fair share, it was normal for them. But I digress even more.) Sometimes, it’s all I can do to put together something edible. Trying to do it with a time constraint and an audience is simply beyond me.

I’ve got to admit, though, that I love watching someone else doing it. It’s appalling and fascinating at the same time. With actual sports, other than the Olympics, I just don’t get the fascination. Maybe if they had to prepare a dinner to celebrate their wins or console themselves for their losses, with medals for the best dishes…now that, I’d watch!

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Meijer Is My Frenemy

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I love Meijer. I hate Meijer. Call me conflicted. I’m so conflicted, in fact, I’ll probably give my brain whiplash.

On the one hand, Meijer is great. I particularly like this terrific thing called Flash Food. (I imagine other stores have it, too, but I learned about it through Meijer.) It’s grocery shopping for useless people. There’s an app that lets me survey the food that’s near, but not past, its expiration date. (There are always lots of baked goods available, so I have muffins for breakfast nearly every morning.) I think last year I saved nearly $1000 in food costs, plus the food didn’t go to waste.

(I used to work for a company that occasionally gave cocktail parties at business conventions, and there were always assorted hors d’oeuvres. They were never all eaten, and I worried some about the food waste. I learned, however, that if you signed a release form, the leftovers would be donated to a local shelter. I always liked to think of the homeless people being treated to mini-quiches and tiny beef Wellington amuse-bouches. But I digress.)

Meijer is also located within a mile and a half of our house, which is super-convenient, especially since my husband works there and doesn’t have a long commute. (His is still longer than mine, which consists of commuting from the bedroom upstairs to my study downstairs. It’s a quick trek, and I’ve never needed snow tires. But I digress again.)

I also love that Meijer gives him a regular paycheck, which is necessary to maintain our essential supply of cat food. It’s also handy that he works there, since he can do all the shopping and pick up the Flash Food and I don’t have to ha ha ha ha ha!

On the other hand, Meijer pisses me off. First, I object on principle to stores where you can buy both milk and lawn furniture. It’s simply wrong. The store is too large as well, and they keep rearranging it. I’m afraid that I’ll wander for hours through the freezer section and die of exposure. When Dan and I shop together, we need to use our cell phones to keep track of each other. “I’m in the pet section. Where are you?” “Cheap meat.”

(I do like the cheap meat section. Once when we were shopping, I ran into a mutual friend. I towed him over to where Dan was mulling over the varieties of pudding available. “Look what I found in cheap meat!” I said. But I digress yet again.)

I don’t love Dan’s schedule. He has Sundays and Mondays off, which is okay. He can join me on bank-and-post-office-type errands that have to be done on a weekday. But he has to be at work several days a week at 6:00 a.m. Until my sleep habits went wonky this winter, I couldn’t get up to have tea with Dan in the mornings. But wonky waking means that now I get up at the same (way too early) time Dan does, and I can have my muffins and tea while he eats his hard-boiled eggs and toaster waffles.

All in all, though, I can’t stay mad at Meijer. What we thought would be a short chapter in our lives has turned into a ten-year narrative. What might to some seem like a lowly job as a greeter has meant for Dan an ideal antidote to burnout and a position where he gets to smile and chat with people all day.

And what it means for me is whiplash. I’ll ask Dan to bring me home an icebag. And lemon muffins, while he’s at it.

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You Deserve a Treat

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Once I was visiting Joel, an old friend who had two young sons. After dinner and homework were done, he said they deserved a treat and asked what they wanted. He expected them to say ice cream or something similar.

Instead, they asked for a fire in the fireplace that evening. Joel was taken aback. He listed all the reasons that the treat they asked for was not a good idea – the fireplace would get dirty, they would only have it for a short time before bedtime, and so on. But the kids were adamant. Despite all their father’s protests, what they really wanted as a treat was a glowing, flickering fireplace. Joel gave in. They had their fire and then their usual story time once they were in bed.

Then there’s Teddy Hobbs, the British four-year-old with an IQ of 139 who became the youngest MENSA member ever. He can read at a Harry Potter level, though his parents try to steer him to books more at his emotional age level. “Teddy has done all of this himself,” his mother says. “When we go out and give him an option of a treat, he wants a book rather than chocolate.”

I’m on the kids’ side. While I love a good apple crisp, baking one with my husband is the real treat. When I get paid for finishing my writing, I treat myself to a new pair of jeans, lunch out, or a few books. (I sometimes do like a traditional treat for dessert when I eat out.) A treat for my husband is a hike in the woods or a day off to garden. A major treat for both of us is the couple’s massage I booked for later this month.

Perhaps the best kind of treat is giving a treat to someone else. From time to time, Dan and I spring for a box of donuts or cookies for his breakroom at work. Once I invited a mostly housebound friend to join us at a Vietnamese restaurant for lunch. We could tell it was an absolute treat for her to eat out and renew our friendship – even more so when we added on a bargain shopping spree after lunch. Another time, one of Dan’s friends in another state surprised us with a pizza he ordered from one of our local restaurants and had delivered.

I think we need to expand our definition of treats beyond the standard cake or candy. Anything that you love or find joy in but don’t often get can be a treat. Maybe you haven’t had coffee with a friend in far too long. That can be a treat – for both of you. (Even more of a treat if it’s Irish coffee.) Perhaps you haven’t found time to work on a hobby like painting or needlework for a while. Renew yourself by allowing yourself a treat of relaxation and creativity.

Treats for others are often the kind that a person would really like but never buy for themselves. Again, it doesn’t have to be a major, expensive purchase. My husband brings me little treats all the time – it helps that he works at Meijer. Right now I have five plushies on my desk that he brought me at various times (two bunnies, an elephant, a giraffe, and a fox). He also brings me plants for my desk in the spring and summer. They give me a lift whenever I look at them. I find songs online that he remembers only a few words of and give him a lift by playing the videos for him.

So no matter what you’ve accomplished – or just when you’re feeling blue – treat yourself or someone else. Either way, it really makes you feel better. Even if you feel you don’t deserve a treat, take it from me – you do!

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Monthly, Forever

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It’s not that I’m a stranger to subscriptions. I started getting magazine subscriptions when I was a teen and began receiving them for Christmas presents when our family finances were impacted by my father’s illness. I chose astronomy and science fiction magazines. My parents didn’t subscribe to magazines much, except for Reader’s Digest and their condensed books.

I also dabbled in record subscriptions, back in the day when they sent actual vinyl records that had every chance of arriving with scratches and warps. (I don’t know if music subscriptions went to tapes, 8-tracks, CDs, or downloads after that. I do have a couple of subscriptions on Patreon and at least one of them supplies me with music every month, but otherwise, I get all my music via the internet. Not that I download much. I already have nearly 670 albums stored on my music app (formerly called iTunes). But I digress.)

Later on, once I was married, I found a pet store in town that offered a “Fish of the Month” club. (For some unknown reason, we referred to it as “Fish ala Month,” although they weren’t, of course, edible. Another digression.) Dan had a fish tank at the time and enjoyed going to the store every month to see what new species of fish was on offer that month. I kept up the subscription until the pet store went out of business. This was back in the days when there were still locally owned pet shops.

Since that time, the idea of subscriptions has blossomed. You can now get blossoms that arrive every month and can be given as gifts. Not just flowers, either. I once gave my therapist a small succulent as a gift and have ever after been pursued to upgrade to a succulent subscription.

Nor are plants the only subscriptions on offer. You can get quarterly subscriptions to goods from Ireland, including food, snacks, and jewelry. You can subscribe to puzzles, either jigsaws or more elaborate ones that require solving a mystery. Other “surprise” subscriptions where you don’t know what you’re getting are for children’s toys (or dog toys), foods from different regions of the country, rare coffees, discount wines, Asian snacks, cocktail mixers (and liquor, if you choose that option), cheese of the month or charcuterie kits (including vegan and gluten-free), cookie dough, pasta, spices or hot sauces, candy, tea, beauty items or perfumes, detox products, vacation souvenirs, earrings or necklaces, socks-of-the-month, replicas of historical documents, dried flower arrangements, candles, and pet foods and supplies.

Some of the subscriptions available leave me befuddled. One is underwear. I buy new bras and panties when my old ones are no longer serviceable. But I don’t subscribe. I go to Jockey, Fruit of the Loom, or another source and order what I need. I can’t imagine avidly anticipating the arrival of three new panties or bra-and-panties sets every month. (Besides, I never wear matching bras and panties. Every victim of a serial killer you see on TV shows is wearing matching lacy undergarments. I figure I’m a lot safer if I were a purple-polka-dot bra and simple green panties. But I digress some more.)

Other subscriptions I don’t understand are oysters-of-the-month (ick!) and monthly sex toys and books (although if they’re delivered in plain brown wrappers, they will spare you embarrassment and make a visit to the local sex shop unnecessary).

The really strange subscription I came across during my research for this post was playable musical postcards, something previously unimaginable to me. Evidently, the postcards from different lands are made of vinyl and can be played on a turntable. (There is an option to receive only a postcard and an online download of a song if you don’t possess a turntable.) The tunes are from indie artists, so you don’t need to worry about getting Mariah Carey in your December mail.

Will I get another subscription to something-or-other? I think not. I already have subscriptions to TV streaming channels. I have Patreon subscriptions to support my friends’ art. I have subscriptions to Archaeology and Smithsonian magazines (offline versions) for my husband. I subscribe to the New York Times crossword puzzles. I probably have a few other subscriptions that I’ve forgotten about and ought to cancel.

But I am tempted by the solve-a-mystery and cheese-of-the-month subscription, though only if I can specify cheeses that don’t advertise the fact that they’re made of mold. I figure that anything the postal workers can smell is a bad idea, even if it’s only once a month.

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In the Kitchen 2.0

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I watch way too much Food Network. I’ve only ever tried to make two recipes I learned there and one was really only a theory, not an actual recipe. The actual recipe I tried was Ina Garten’s Triple Ginger Cookies. (I learned that when Ina says “jumbo eggs,” she means jumbo eggs.) The theory was Bobby Flay’s Tangerine Turkey, which I adapted to use orange juice instead of tangerine.

(Bobby Flay is so predictable. No matter what he cooks, he always includes one or more of his favorite ingredients. In addition to the tangerine juice, he invariably includes Calabrian chiles, pomegranate molasses, and either bourbon or tequila. Sometimes even when he’s making dessert. I don’t know why they even bother to have a blind tasting on Beat Bobby Flay. But I digress.)

But, even as Flay never changes, lots of changes do occur in the cooking world – all manner of trends come and go. For a while in the 70s, everyone who got married received a fondue pot. Later, the trend was blackened everything, which meant either burnt or way too spicy. Now we have pumpkin spice everything. Though with nearly everyone hating on it, it may not last for much longer.

But there are other trends in food and cooking, and the times, they are a’changing. What do we have now?

I’m glad you asked. We have bacon on everything. Avocado toast. Salted caramel. Poached eggs. Cauliflower. And, apparently, buttered saltines.

Bacon is such a trend that it appears everywhere. Strawberry-bacon crepes. Garnish for a Bloody Mary. I can’t say whether this is a recent trend. It feels like it’s gone on forever. Today I heard that men’s second favorite thing, apart from sex, was not beer but bacon. (I just had a brilliant idea for a new flavor of edible panties. But I digress some more.)

Avocado toast has a rep for being the chosen chow of hipsters. Although I have no objection to it (I love avocados and have eaten many a slice of toast), I’m not sure what’s so exciting about guacamole on bread. Though you do eat guacamole with chips, and that’s another grain product.

Salted caramel is something I heartily approve of, and I hope it stays in vogue for many, many years. I wouldn’t have thought just from hearing the name that it would be good, but I love caramel and was willing to try a new version of it. Now I’m hooked. Makes me wonder what other candies would be improved by salt. Chocolate? Butterscotch? Peppermints? No, probably not, though someone is bound to try it sooner or later.

Poached eggs are appearing everywhere, especially on sandwiches. The idea is to rupture the egg when you chomp into the sandwich so the yolk becomes some kind of marvelous sauce. The chefs describe it as “unctuous,” which I have always associated with “oleaginous,” loosely translated as “smarmy,” something I don’t want my sandwiches to be. I once ate a burger with a poached egg and it unctuoused all over my sweater. I was not a happy chomper.

Cauliflower came around with the advent of the gluten-free movement. As I understand it, gluten-free food is really beneficial only if you have celiac disease, but that doesn’t stop every Tom, Dick, and Harriet from swearing by it. And everyone who likes gluten in their mac-n-cheese, pizza crust, and rice pilaf swearing at it.

As for buttered saltines, I just learned this week that this was a thing. Personally, I don’t think it sounds very exciting, not the way bread and butter is.

Celebrity chefs are responsible for a lot of other kitchen trends, not necessarily associated with food. Take clogs, for example (specifically Crocs). I recently read a whole article on this – I think it was in the LA Times. Apparently, Crocs are valued for their non-slip soles and their ease of cleaning up after spaghetti sauce spills on them. But I’ve noticed that celebrity TV chefs are now wearing fancy sneakers – brightly colored or sequined ones. I don’t know how well they stand up under bolognese, but I guess if you’re a celebrity chef, you can always buy new ones.

Even kitchen equipment has changed. It used to be that no self-respecting chef would go anywhere without their squeeze bottles, the kind that used to hold ketchup and mustard in diners. They were used to decorate plates (and food) with dots, spirals, and squiggles of whatever sauce was on the menu. (Old joke: “Do you have everything on the menu?” “Yes, what would you like?” “A clean menu.”)

Nowadays, chefs have paintbrushes to put a swoosh of sauce on the plate for the food to rest on. If they can’t afford paintbrushes, they make a swoop with the back of a spoon. Which is all well and wonderful, but you can’t write Happy Birthday in chocolate on a plate if you’re using a spoon or a paintbrush. (Unless it’s a wee tiny one.)

When I was in college, there was a class called Food Facts and Fads. I never took it, so I don’t really know, but I think the fads they were talking about were extreme diets. Personally, I say to heck with the fad diets! Bring on the salted caramels!

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Fall In!

cooking, etc., fashion, food, holidays, , , , ,

One time I was interviewed on TV. My husband and I were at the Arboretum, chilling and talking to another nature-lover. A disgusted-looking reporter approached us and said that he was doing a segment on the first day of fall. (No doubt that was why he looked disgusted.) He asked us about our thoughts regarding fall. The nature-lover gave the standard answer about the color of fall leaves.

Dan and I were not so predictable. He said fall made him sad because he couldn’t plant flowers anymore. I said that I always thought of September as the first month of school and that I had mixed feelings because I was no longer in education. The reporter looked even more disgusted, packed up, and went away. When we watched the news, we discovered that we were the only people he interviewed.

(The next day I told my boss that I had been on TV. “The bank robbery?” he said. He had a dry sense of humor, which I loved. But I digress.)

I actually do have mixed feelings about fall, in addition to the education thing. The fall colors are beautiful, though they’re really only impressive when weather conditions during the summer are perfect. And this year, they were far from perfect.

Then there’s Halloween. I’ve written before about how much I dislike it (https://butidigress.blog/2019/10/27/halloween-bah-humbug/). For those of you who want the Reader’s Digest Condensed version, I hate handing out candy. There’s the lack of trick-or-treaters in our neighborhood, the amount of leftover candy we have as a consequence, and the door-darting cat. There are also the Halloween episodes of nearly every TV show, although they’re not as annoying as the Christmas episodes of every show. There’s no Halloween music except for “Monster Mash,” which gets played ad nauseum. This year, I plan to hide in the bedroom at the back of the house with the lights off (including the porch light) and read by the light of my e-reader.

One thing I do love about the fall is pumpkin and specifically pumpkin pie spice. I’m not one of those who hates on pumpkin pie spice lattes and similar inventions. I seldom drink coffee, so I’m not usually around those. No, what I love are the actual spices – cinnamon, cloves, nutmeg, and ginger. I love the smell of them. I love the taste of them. I love them so much that I’m often disappointed by the small amount of them that most people use in their pumpkin pie. We’ve tried to make our own. This year I’m even going to look up a recipe.

(I saw a recipe online for two-ingredient pumpkin muffins – spice cake mix and canned pumpkin. Of course, I’d have to bump up the spices. I always do when I make my own spice cake. But I digress again.)

Another thing I love about fall is the clothing. Sweaters. I have a large collection of sweaters, including those knee-length cardigans that are probably out of style now, not that I care. I also have a number of sweatshirts and cozy lap blankets. Flannel pajamas, too. I love wrapping up in them. It’s like a fabric hug.

I can’t say I love the Peanuts special It’s the Great Pumpkin, Charlie Brown, but I usually watch it just for the line about never discussing politics, religion, or the Great Pumpkin. I do, however, love the pumpkins Calvin carves in the Calvin & Hobbes comic strip. And the Wallace and Grommit animated movie Curse of the Were-Rabbit. And Young Frankenstein. I can even take it when Dan binge-watches The Addams Family.

Of course, when it comes to things I really like about autumn, I recently saw a sweatshirt that says, “My favorite season is the fall of the patriarchy.” I may just have to get that.

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Adventures in Ireland, Part Two: The Good Parts

Christianity, etc., film, food, religion, travel, , , , , ,

Last week I wrote about our trials and tribulations getting to and from Ireland. This week, I’m going into the more enjoyable parts of the vacation. And there were many.

Newgrange. We saw the outside, but not the inside.

In the Boyne Valley, we wanted to see Newgrange and Knowth, two ancient stone tombs. We had booked a tour in advance. Unfortunately, we got lost on the way there and missed our appointed time. Dan was able to get a picture of the Newgrange monument from the road. When we go back to Ireland (whenever that may be), we want to spend several days just in the Boyne Valley so we can see everything at our leisure. We could also take a bus into Dublin to see the Book of Kells and other historic sights and sites.

Here’s a picture of the Giant’s Causeway, which we didn’t actually get to see. This is a stock photo.

(We also never made it to the Giant’s Causeway for the same reason. We had a drive into Northern Ireland, though, where they take pounds and pence instead of euros. Someone told us it wasn’t all that great or interesting anyway. I would have liked to see for myself. The pictures of it are pretty spectacular. But I digress.)

After the Boyne Valley, we stayed at Brook Lodge in Donegal, probably my favorite of the hotels and bed-and-breakfasts that we were booked into by our travel company. It was a very homey place, where we could sit at the dining table and watch the host make us an Irish breakfast while she and Dan discussed gardening.

Off to Arranmore Island.

One of our excursions while we were staying in Donegal was to Arranmore Island. We drove to Burtonport and took the ferry over. Once we were on the island, I wanted to find a pub and get lunch, but Dan insisted that he wanted to see something, such as the lighthouse on the island. We got thoroughly lost again. What we saw were sheep, one of which ran ahead of our car down a one-lane, rocky road. (In addition to sheep and lambs, many of them apparently newborn, we saw cows and some horses in fields throughout the country. We also saw a lot of wind farms, which makes sense because Ireland is usually windy and rainy, though we had excellent weather for the first six days or so of our trip. Even the locals remarked on it. But I digress again.)

In a welcoming pub on Arranmore Island.

We never did find the lighthouse that allegedly existed on Arranmore Island, but we did find our way back to the landing in time to have a drink and a snack in a pub and catch the last ferry back to the mainland. I considered the jaunt a success for those reasons, lighthouse or no.

Our next stop, on the way to Galway, was in the small town of Cong. You may never have heard of it, but it was the place where the John Wayne-Maureen O’Hara movie The Quiet Man was filmed. That’s one of my husband’s favorite movies, so I made sure we would have time to see the place, and on his birthday too. Dan tramped around the town and took pictures of the commemorative statue. While I checked out a local inn, he went shopping. He had sworn that while in Ireland he was going to buy a walking stick and a clock.

Scene from The Quiet Man, immortalized.

(Dan has a history of buying clocks while abroad and managing to pack them well enough in dirty clothes to get them safely back to the States. He brought a clock back from England once. But I digress some more.) He found his walking stick in Cong, and a nice tweed Irish cap. (Getting the walking stick out of the country was another matter. It had to be inspected for insect life at the airport and stowed in the overhead compartments on the planes, which was a challenge. But I digress yet again.)

Dan busking at the Cliffs of Moher. (The real busker is observing him.)

The Cliffs of Moher, about an hour from our b-n-b in Galway, was one of the scenic locations we didn’t get too lost to see. It’s a spectacular set of cliffs with a great view of the Atlantic Ocean. (It was a foggy day, so we didn’t get good pics. We bought t-shirts and mugs instead.) Being somewhat mobility-challenged, we were able to get a ride to the viewing area in a golf cart type of vehicle, cunningly called “The Lift of Moher.” Our guide told us that scenes from one of the Harry Potter and the Deathly Hallows movies were filmed at a cave at the base of the Cliffs and that the Cliffs themselves were featured as the “Cliffs of Insanity” in The Princess Bride.

Next we stopped in Shannon, about half a mile from Bunratty Castle and Folk Park. We had booked the Medieval Banquet at the castle and saw part of the park while on our way to that. It featured replicas of thatched-roof cottages and other relics of Irish ways of life in the olden days.

At Bunratty.

I knew the banquet was sort of hokey and definitely touristy, but I had been to it on a previous trip to Ireland and also knew that it was a lot of fun. They welcome you with a cup of mead (honey wine) and present you with a lavish dinner that you have to eat with only a knife and your fingers. And one of the dishes was ribs. (They did let us have actual utensils for the dessert, but it was apple cobbler, so they kind of had to.)

Dingle’s harbor.

Our visit to Ireland wouldn’t have been complete without a stay in Dingle, thought by many to be the most beautiful place in Ireland, or maybe in the world, according to National Geographic Traveler. Dingle is another seaside town and had some of the best seafood we had in Ireland. There was a little hole-in-the-wall looking place across from the plaza in this photo, but I had an enormous bowl of amazing mussels there. Actually, the seafood was terrific all through Ireland, which makes sense given that it’s an island. Fish and chips were served at nearly every restaurant and you could have smoked salmon every morning for breakfast if you wanted to (which we sometimes did).

Uragh Stone Circle on a misty day.

We also went to see the Uragh Stone Circle, which we had high hopes for. But it turned out to be not nearly as impressive as Stonehenge, which we saw on our trip to England a number of years back. The stone circle was only eight feet in diameter and the standing stone only ten feet tall. Still, we had an enjoyable day tooling around the countryside and chatting with a couple who were collecting stones and shells in Dingle. We didn’t do the entire Ring of Kerry because it takes five hours, plus stops for photos, and by that time we weren’t enthusiastic about driving for five more hours, no matter how scenic the trip.

The view from the window of our last swanky hotel room in Athlone.

Then it was on to Athlone, not a well-known city, but one I remembered from a previous trip. We were put up there in another swanky hotel. The view out our window of Lough Ree was spectacular. There was a small island that contained a stone said to mark the exact center of Ireland. Athlone gave us access to some of the most beautiful ruins, one of my must-see stops, and one of the most historic establishments in all Ireland. It was a perfect way to round out our trip.

Graveyard at Clonmacnoise.

Clonmacnoise is one of those sites where churches, monasteries, and other sacred buildings were erected, attacked, destroyed, rebuilt, raided, destroyed again (and again). Because of that, there are a number of impressive ruins. There is also a great museum with examples of imposing Celtic crosses and stone carvings, and the history of Clonmacnoise. I waited there while Dan tramped around the site because the day was very cold and windy and I hadn’t worn enough warm or waterproof clothes. We also toured Athlone Castle, another historic site.

Near Athlone was one of the destinations I most wanted to visit – the town of Tullamore. It has historic connections with a canal that linked the town to the rest of Ireland in the 1700s. It was also the site of perhaps the first aviation disaster, when a hot air balloon crashed and started a fire that resulted in 130 houses burning down.

The distillery where my favorite whiskey is made. We took the tasting tour. (Of course we did!)

But what really made me want to go to Tullamore was the fact that it’s the location of the distillery of my favorite whiskey – Tullamore Dew. (Sorry, Jack Daniels. For some reason, Tully is the preferred spirit of many attendees at science fiction conventions, which is where I learned to appreciate it. Yet another digression.)

Of course we took the tasting tour. They welcomed us with an Irish coffee made with the local tipple, and then it was on to view the fermentation tanks and the aging barrels. Along the way, there were more tasting sessions, including one of the various styles of the whiskey that I never even knew existed. The gift shop was also impressive. I now have a Tullamore Dew t-shirt and a Tully shot glass. Dan bought a ceramic crock of Tully, which he also managed to pack and transport safely to the US, and which we’re saving for a special occasion, or maybe another science fiction convention.

Sean’s Bar and the antiques shop. You can tell which one impressed Dan the most.

Also in Athlone is Sean’s Bar, which bears the title of the oldest continuously operating pub in all of Ireland. I had a pint of lager while Dan went to the antiques shop next door. There he purchased his clock for the trip, a really lovely Art Deco piece which also made it home safely. (I was dragged over to the shop to see it and to help Dan bargain down the price.)

That was our last real stop in Ireland if you don’t count the Dublin airport and a Dublin airport hotel, which I don’t.

We’re already talking about saving up to go back.

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