Showing posts with label BACON. Show all posts
Showing posts with label BACON. Show all posts

1.01.2013

So Leave Some Wiggle Room


My hands smell like basil.

In fact, they are so basil-y that they wreak of anise root ground with black peppercorns that have been drizzled in licorice.  If you are under the impression that basil is a gentle herb to sprinkle over your fetuccini or that it adds an aromatic sweetness to manhattan clam chowder, you only know half of the story.  Large amounts of the fresh stuff could wake an 8th grade lab student from a dissection-induced unconsciousness.  It's that powerful.  And so for the remainder of today, my hands will smell like I've spent the morning digging around in a drum of bear bait.

You see, I've been nursing three robust basil plants along since the spring.  Someone should have told me how resilient they are, because I didn't plan on them getting so big - no, wait - so unruly.  And because I simply cannot use a full cup of fresh basil leaves each day, it's come time for me to prune off the leaves, dry them out for future use in cioppinos (do yourself a favor and always double the white wine) and trash two of the plants.  It breaks my heart to cut down anything so full of life, especially when the snow drifts outside are starting to make our pond look like the Sahara, and we're beginning to see negative numbers on the outdoor thermometer.  I'm pretty sure that the basils loathe my decision, for good reason: "At least wait until after February.  By then, something bright and green could keep you from digging a hole in the ice and throwing yourself in.  You won't survive without us.  You'll see."

But alas, I am as heartless as a Jersey mobster, and today the plants must die.

There comes a time for things to pass on.  We say goodbye to one so that we can welcome another.  In fact, you can read about Bob Goff, a [very important and fairly unconventional] guy who, every Thursday of every week of every month, quits something.  Folks, that's a lot of quits.  But because of those slots that he has made empty, Bob has room to invite new things and people into his life, and is enabled to fill holes in the lives of others.  He is transforming.  He is letting some structured things go so that he has room to wiggle in unstructuredness.

I'm not necessarily advising you to stop going to the gym, to quit calling your mother, or to kiss brushing your teeth goodbye (seriously, please keep doing this), but am challenging myself to think hard about life and what it means to live well, which is, I suppose, a question for the ages.

Logic tells us that because we say yes to some things, we cannot say yes to everything.  So why don't we stop trying to say yes to it all, because if we keep that up, not only will we be tuckering ourselves out attempting the impossible, but we will have no room for anything new.  New things that are good things.  Wiggle things.  Un-committed things.   Spontaneous things like conversations with strangers, an afternoon writing letters, wrestling with your kids, or simply a walk through the neighborhood  the woods.

It's New Year's Day.  I'm not going to beat the old dead horse/drum/dirty rug, but today is a good opportunity to reflect on where we've each been and where we'd like to go.  And regardless of where you and I have been, I believe that there is something in the road ahead that is waiting for us to run it over.  With gusto.

Right now, you might be in the midst of something terrible.  It could be an illness in your life or the life of someone you love.  It could be a broken relationship - gosh, it could be an entire army of broken relationships, for that matter.   Or a looming transition.  Or a lingering offense.  Or a mountain you're afraid to climb.  It could be a gaping sense of loneliness or doubt.  It could crap the bed.  In fact, it probably does.

Friend, there are good things ahead.

You might have had a year unlike any other, more exciting and adventurous than you could have ever imagined.  Full of laughter and hope and joy.  Defined by accomplishment and victories and a lot of crispy bacon.  You may have been surrounded by friends and family.  You may look back and feel a sense of gratitude and warmth and awe at a year of incredible fullness.

Still, there are good things ahead.

Notice that I didn't employ the word easy or nice or perfect to describe what lies before us.  Good things are not always easy things.  They are not always nice things.  And - can I get an Amen - they are not always perfect things.  In fact, they are seldom so.  Good things are sometimes found in the midst of trials, at the end of a depression, or at the base of a steep and difficult ascent.  You often have to actively search for them - you know, turn over rocks and dig in the sand and scramble into trees.  After all, there are hard things ahead as well.


We may have to get a little dirty to discover that we can always see the sunset.

One simply needs to climb high enough.

By this point, my basil leaves have dried in the oven and are ready to pour into a mason jar and be tucked away for some day in February when I need to unscrew the top and take a long sniff of something fragrant and inspiring.  These are the same leaves that frantically overgrew their pots after a matter of weeks in the house and crowded the light out of our windows in September.  They barely survived the summer, but have pressed into the winter with surprising courage.

Today, they are transformed.  They are made new.

Dead, but not useless, they will flavor future cioppinos with sweet aromatics.  They will likely rescue me from a self-inflicted polar plunge that is bound to come knocking one day soon.  When I sprinkle these leaves into a pot or onto bread dough, they will remind me of something that died so that I could live more brightly.  So that I could find something new.  Something good.

So may we scramble high into trees this year.  May we see that there is a sunset above the clouds that is always worth the climb.

And may we work to make room for the adventure.

12.07.2011

Way, Way Too Much Of A Good Thing


Sun, sand, turquoise tropical waters, 24-hour pizza and ice cream… it sounds like a dream, doesn’t it?  It is.  Especially when you’re traveling with your older sister and your mom, two people who have the ability to singlehandedly make any ordinary occasion, to say the very least, extraordinary.

To celebrate my sister’s milestone birthday this year, we arranged to take her on a cruise to the Bahamas.  Renee has, until now, never had the joy of steaming along on a floating Las Vegas resort, so it was particularly exciting to watch her eyes absorb all of the neon lights, read the gluttonous menus and revel in the slothful lifestyle of our little adventure at sea.

You can probably recall from previous posts my extreme affection for soft-serve ice cream, but what you don’t know is that it runs in the family.  We are also a clan of chronic snackers, on which I’m blaming the extra 3 or so ”souvenier” pounds I’ve returned home with.  Everyone knows that you can nosh your way through a cruise, but hardly anyone really gives you the pathetic details of their sorry, over-indulgent foray into gastrointestinal chaos.  The following is a single day’s account of where my 3 pounds might have come from.  I promise you’ll find yourself speculating how far I am rounding down the wreckage.  I’ll never tell, but if you see me in person, you'll probably be able to without my help.


9AM - room-service breakfast, taken in stateroom: smoked salmon, fruit, bread products, coffee, yogurt, mimosas
10AM - breakfast #2: coffee, fruit, bacon


11AM – ice cream break, coffee
12:30PM – lunch: jerk chicken, curried vegetable salad, calamari fritters, beef in puff pastry, pizza, fruit, ice cream….

After reaching her max, my sister seems appalled at the fact that I, friends, am a bottomless pit.  It's a talent, really.

2PM – ice cream break #2
4PM – ice cream break #3
5PM – visit to the sushi bar (cultivating my very own maki roll, located just above my belt line)
7PM – dinner (2 starters, 1 entrĂ©e (or two, if you’re Renee), and as many as 7 desserts before Welly, our waiter, begins jogging in place as he prepares to log roll each of us out into the foyer.  Apparently, we’re not the only ones regretting that last scoop of bread pudding.

Get your own dessert table.

9PM – the last, is-it-even-possible ice cream break of the night.  Probably.


Add a couple of drinks in there, and you’ve got something like 8 million calories.  Or 4 pant sizes, which explains why I can’t even fit into my stretchy pants.

 

So there you have it, folks.  I have more stories to tell and other pictures to share, but right now it’s after 2PM, and I need to go find a soft serve machine somewhere.  What can I say?  Some habits die hard, if they die at all.  

10.24.2011

Order Up!

Oh you saints of the food service world… you are the gladiators of innumerable, daunting culinary battles.  Meatloaf for seventy?  That’s all?  18 enormous pizzas?  With one oven?   No problem!  Home-made bread for 150 screaming kids? Honey, you look terrified - did someone start a fire? 

This weekend, I cooked for 50 people, spanning 6 meals, Friday night to Sunday afternoon.  To any camp chef or kitchen staffer, this probably wouldn’t be so alarming (or to one exceptional young woman who usually helps out on weekends like this).  I’m not sure why my name was anywhere near the hat they chose from to fill the void this time around, other than, well... the fact that I’m not doing much else these days.  But seriously, someone should have “accidentally” slipped and dropped my name out of the running.
 
The source of my culinary inspiration.

Here are a few lessons I learned this weekend while I was messing around with sharp knives and hotel pans:

1. Always cook more bacon than seems appropriate.  What you don't realize is that people have a special, very-expandable pit in their bodies, solely for stashing fried pork.  As C said on Sunday morning, “If you serve bacon at breakfast, there won’t be leftovers, and if you serve more bacon, there still won’t be leftovers”.  He was right.

2. When making pizza dough in the huge Hobart mixer, be sure to pause the machine when you are pouring flour into the bowl.  I know what you’re thinking and no, the dusty powder didn’t fly everywhere.  Instead, the curlicue dough attachment crushed the aluminum pitcher I was using to dump the flour, which is no longer a cylinder – it’s now just a long oval made out of metal.  It squashed like a tube of toothpaste under a car tire. 

3. Keep your hands out of the Hobart mixer.

This guy knows what I'm talking about.

4. How to make bear crack.  It’s candy, and I guess bears really do like sweets.  This is just one more trick I’ve learned in our neck of the woods.  If you live in a suburban area, don't use this recipe.  I will not be responsible for bears snacking on your children because you like to take their pictures when they eat out of your bird feeder.  Common sense could save the world.

5. Wear good shoes and sleeveless shirts.  I could’ve done hot yoga in that kitchen had I brought a mat, and it’s almost winter here. so I can’t begin to imagine what it’s like to work in a Miami restaurant.  If you don’t have any sleeveless shirts, I suppose a bathing suit would work, but I’m not sure how that floral tankini or those Hawaiian board shorts would fly with the state inspector.  Bottom line: it’s hot, and after 12 hours on your feet, you’ll feel like you are waddling around in shoes three sizes too small with a pair of newly acquired cankles.

6. When the crowd has left and the day has ended, you’ll get enough of a happy, tired endorphin rush to help overcome the swelling as well as the bacon aroma that has imbedded itself in your scalp and fingernails.  Above all, you’ll be thankful for those crucial other hands that helped put you food on the table.  At least I was.


So to every line cook, sous chef, dishwasher and baker out there – you are underappreciated champions of the greater public.  You perform miracles daily, converting old bread, eggs, milk and sugar into a bread pudding that I could never rival, and yours feeds 85, while I generally eat my 9"x12" alone on the couch, unless C gets to it first.  You order vast amounts of food with precision and can compose menus quicker than I can write a status update.  You are astonishing individuals, and on behalf of all of us who eat with vigor and abandon, thank you.  Don’t ever stop.  

8.27.2011

Harry, You've Had This Pair Of Extra Gloves This Whole Time?


I've got my eye on you, Littleton, New Hampshire.  

You don't expect us to believe there are actually bacon jugs in that box.  Please.

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