November 21, 2012 § 15 Comments
I’m going to make this one quick because, let’s face it, I don’t have much spare time today, and you don’t either. Too much crimping of pie edges, dry brining of turkeys, simmering of cranberries, and such and so to be done.
Or, if we’re completely honest, spilling of half bowls of pie dough on the floor, forgetting to take out the turkey, and smoldering of forgotten pots of cranberries. I am thankful for (among the many more standard things that I am deeply grateful for) brooms, basting with butter (a highly worthy alternative to brining), and smoke detectors. Though perhaps not in that order.
I am also thankful for this soup because it is the solution to the ‘what shall we eat the night before Thanksgiving?’ dilemma. (Or if you are in another country, it’s the solution to almost any other dilemma you can come up with.)
I love this recipe in part because the way Merrill – one of the cofounders of Food52 – came up with it is the same way I come up with ever so many dinners. She saw the words “broccoli soup with Parmesan and lemon” written on a coffee shop signboard. She thought to herself, “da@* that sounds good” (it’s the holidays, so I’m being careful with my naughty words, see?), and proceeded to try to make her own version.
I have done the same many a time. Also, the exact same thought ran through my own head when I saw the words “broccoli soup with Parmesan and lemon,” so I knew I had to make it tout de suite. « Read the rest of this entry »
November 3, 2012 § 21 Comments
When I came up with the idea of making breakfast arepas, I felt extremely innovative.
I was first introduced to arepas several years ago in Boston by a friend of mine who excels in the sniffing-out-cheap-but-good-street-food department. I enjoyed the golden cheese-filled corn cakes a lot – it’s hard not to like warm cheesy corny stuff – but they didn’t excite me to the degree many other street foods (did somebody say kimchi tacos?) do.
Why? Probably because, for unknown reasons and a shameful lack of imagination on this front, it took me until just days ago to realize that you could stuff an arepa with more than just cheese or cheese and beans. So much more!
A few days ago, I saw an image of arepas filled with avocado, pork, and salsa, and my immediate thought, because there are few things on this planet I love more than avocado + egg for breakfast, was “arepas filled with avocado and fried eggs! ImustmakethisandeatitNOW!!!!” And I felt very clever for having such a unique idea.
Then, last night I was texting with my brother who lives in Manhattan (he has power back! Yay! I hope everyone else still without power also has it restored ever so quickly!) who had written to me to tell me that I really needed to try making a bourbon and maple syrup milkshake. (Um, yes, clearly I do.) Somehow it came up that he had eaten an arepa for dinner, and I told him excitedly, “guess what! I’m making breakfast arepas tomorrow morning!” « Read the rest of this entry »
October 30, 2012 § 21 Comments
Well, sheesh. What can you say really? I must admit, I’ve been saying for the past several years that one of these days a hurricane was going to swamp New York, and then we’d finally really have to take the weather seriously and get over the idea that we’re somehow in control. But, gosh, I never ever ever ever ever ever ever (ever ever ever ever) wanted to actually be right.
I hope all of you dear people on the East Coast are doing alright.
I was on pins and needles all yesterday, all night, all this morning, texting, and emailing, and waiting to hear news from my brother and friends in New York, my good friends in Boston, Joel’s aunt and uncle in New Jersey. I sure wish something could actually be accomplished through waiting and worrying! Thankfully, it sounds like so far everyone, though without power, is generally unscathed.
I guess that right there is a little piece of grace in the midst of another big old mess. I try to hold on to the hope that there’s always something to be thankful for, and believe there actually is, even though I’m sure that hope feels like it’s slipped away a bit through their fingers for some people. « Read the rest of this entry »
October 12, 2012 § 13 Comments
Well dear friends, the distillery, which after a flurry of ad hoc focus group testing with friends who are roughly in our target market and/or have clever things to say about names is now officially named Vikre Distillery, now has a Facebook page. As of yesterday! And you know, if that doesn’t make something real, then what does, really?
In the non-Facebook version of life, also known as reality, the distillery is still very much in the process of becoming extant. But, we’re making a lot of progress and have found all sorts of amazing help, willing ears, editors, math-checkers, connection-makers. Though so far, the number of people who have offered their services as first line taste testers outstrips the numbers of any of these categories by far. Leaves’em in the dust. No contest. (Gee, I wonder why.)
By day, I find myself bopping between meetings and then back to focused data coding. By night I continue to stare pensively at data with a furrowed brow breaking only to fill mason jar upon mason jar with vodka and herbs, trying to come up with our ideal gin blend and aquavit flavor profile, etc. etc.
Joel crunches and recrunches numbers, and perfects powerpoints, and pamphlets, and makes a lot of phone calls. I’m glad I’m not doing that part. I have a weird irrational quasi-fear of calling people.
Some days are awful and I throw up my hands, convinced this was the worst idea in the known history of mankind (worst, no exaggeration) and that it will all be a miserable failure. Other days are bright and happy, full of hope and new connections and small successes and a sense that we can make things happen. These things go like that.
Anyhow, progress, progress, progress. Each little step, on any sort of day, is progress. « Read the rest of this entry »
October 8, 2012 § 28 Comments
Is it quite terrible that one of the things I liked best about Boston was the length of the corduroy jacket season? It stretched on seemingly into perpetuity, that in-between temperature season where you can throw a corduroy jacket over your t-shirt or over your wooly sweater and be happy.
I really love wearing my corduroy jacket, you see.
This makes me sound so frivolous, doesn’t it?! It is frivolous. Forgive me, I’m a flake! At least where corduroy is involved. And boots too, but let’s stick with corduroy for the moment. The point is, here I wore my corduroy jacket for perhaps two days, and then the season was over.
It snowed a little bit both days this weekend. In some places, actually, it snowed a lot! I absolutely love snow, and I say bring it on. The temperature is hovering right around freezing, the smell of leaves and an edge of snow are trapped, suspended in the chill, dry air. It smells like I remember Halloween weather always smelling. The ground is coated with crackling leaves, maple, birch, and aspen, and in many ways, this is actually my very favorite kind of weather. I keep being overcome by a delirious happiness when I step outside and feel that air and smell that smell. Except, gosh I’d like to be able to wear my corduroy jacket for a little bit longer.
I’d also like to have cake and eat it too while acquiring grass in a similar shade of green as that on the other side, if it’s not too much trouble, thank you. « Read the rest of this entry »
September 22, 2012 § 16 Comments
I think I have mentioned it before (yup, I have – just checked), but there was a lucky day once when I was home from college on winter break when I got to cook with the Norwegian food writer, cook, and TV personality Andreas Viestad. Ok, it’s not Anthony Bourdain or Jamie Oliver, but for me it was pretty dang close. Even better, actually, being the cooking and writing obsessed Scandophile that I am.
He was giving a book talk and signing at our church, accompanied by a cooking demo. Our family friend and cookbook author Bea Ojakangas recruited my mother and me along with another friend to help with the food preparation.
I’m pretty sure, when it comes down to it, we were asked there more for our Norwegian language skills than our cooking skills, but I wasn’t concerned, I still felt special. From the experience I took away some cooking pointers, a minor crush, and a signed copy of Viestad’s cookbook.
It’s a beautiful book. One I have loved as much for the beautiful landscape pictures that reminded me of all my childhood summers in Norway as for the simple, flavorful recipes. After break, I brought the book back to share with my college housemates as I excitedly told them about getting to cook with the cute Norwegian chef. Soon, everyone in our house – boys and girls alike – referred to Viestad as the “cute Norwegian chef” rather than by name, and a number of recipes from his book had become regulars in the rotation of our household meals (we cooked for each other and ate together 5 nights a week). « Read the rest of this entry »
September 18, 2012 § 49 Comments
We went up into the woods over the weekend. It felt so good. Always does, really.
We went to the Boundary Waters, the forest in Northern Minnesota bordering Canada. A wilderness where the only real way to get around is by slipping a canoe into the water and paddling from lake to lake. There you can glide through still water, bounce through choppy, scramble over beaver dams, dodge moose…the only sounds around are the slap of the paddles, the drips of water, the occasional loon call, or easy conversation with the others in the boat.
Every wild area has its own unique silence and peace. I think that of the Boundary Waters may be one of the deepest anywhere. It affords the most beautiful solitude (and the most comfortable companionship with the others paddling with you) that you can imagine. Where else in the world can you canoe or kayak between hundreds of lakes with only hikes of several – ok, sometimes several hundred – canoe lengths in between? It’s remarkable.
We paddled a nice 12 mile loop on Saturday. On Sunday afternoon we decided to hike up one of the low ridges to take in the views of the leaves that are just starting to show hints of gold and scarlet. On the hike down, for the first time in several weeks, I began to think in earnest about food. « Read the rest of this entry »
September 10, 2012 § 10 Comments
Did you have to take timed tests in elementary school? (To this day I’m still not entirely sure whether they were called timed tests or times tests, after all, they were used for learning the times tables.) A couple minutes to complete as many problems as you can multiplying by 7. A couple minutes to complete as many problems as you can dividing by nine. Awful. Awful awful awful. There’s a pit in my stomach now, just remembering.
I’ve never done well with time pressure. I freeze up when I’m in a hurry, making stupid mistakes, leaving a trail of minor disasters. But, I also hate being late. So, I won’t just take the extra time I sometimes need. Basically, time, deadlines, and I all keep slightly different schedules. And I occasionally lose my sanity trying to force them into alignment.
August 19, 2012 § 27 Comments
Was I the one grumping up a storm and hemming and hawing over what to do with the sheer quantity of summer produce around? Me? Well, I take it all back! Every word of it! It never happened. I never said it.
Now I’m like all those guys in all those movies, running after the train as it pulls out of the station, crying, “waaaaaiiit!!!!” Because my true love is on that train. Except, the train is actually summer. And my love? Sweet corn polenta.
In a long line of obsessions, sweet corn polenta is my latest. It has taken over our diet in the last couple of weeks, just as sweet corn season is winding down (sad face). Kimchi tacos are still at the tippy top of my favorite things ever list for the moment, and a most exciting delivery of delicious treats from a friend in Hawaii has skyrocketed passion fruit ginger jam up to join the tacos in first place. (I may become totally open to genetically modified foods if someone can figure out a way to create a passion fruit plant that will generate fruit in northern Minnesota. Anyone?) But, sweet corn polenta is breathing down their necks. « Read the rest of this entry »