Tag Archives: food

Brews, Bread and Bumps in Life

Last night, I published a blog item. In it, I was profusely apologizing about my lack of posting for the past two weeks (to my two fans). Life became life and with dinners out, work (which sometimes is about going out), seeing friends, looking for new apartments with Holly (the pitbull), JJ (the Frenchie) and Nick (the Man from Wisconsin) so I wasn’t able to write until this weekend. Once I hit publish, it vanished. Right then and there. Poof. Twilight Zone-like.  I talked to WordPress, “chatting” with “Pam” about where it could have possibly gone. (We both agreed that it went the way a pair of socks in the washer…). So, I have to recreate it which might be a good thing; right? Let’s take the lemons and make lemonade? Still, I hate re-dos.

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And through all of this up-and-down, in-and-out,  I find that I get a little anxious when I can’t eat or cook the way I want. Fresh, sustainable, local. For me, eating and being out is overwhelming at times.  Admittedly, it’s a personal control issue. Hands down. Who doesn’t want to go out? Isn’t that what commercials ask of us? Let’s eat at Applebee’s, Chili’s, MickeyD’s? But I do it frequently and have eaten out often, eating with clients and enjoying their meals…all in the name of work. However, I really like being in my home and cooking. There is such safety and calmness in it. Some people turn to the bottle of wine, videogame or television, I look at recipes and try to cook. It’s inspirational and very meditative. I sometimes think that if I could, I would grow my vegetables, butcher my livestock and sow my own wheatfields just so I can get as close as I can to eating well.  After all, eating well is the only thing I can control. Once, I step out my door, I feel that my life becomes an issue of circumstance.

With all that said, I have eaten some glorious sandwiches at my client Carvery Kitchen. Handmade and house-baked bread, succulent meats piled in innovative ways with dipping sauces. My favorite: Eating the freshly roasted pastrami in a French dip. Clean and lustily juicy.

Banh Mi Porchetta

 

 

Over this past weekend, I attended The Shelton Bros “The Festival” which was hosted at clients Brouwerij West. I’m not a beer geek  but I’m learning a lot about the process of making beer. Sometimes, it a lot about engineering. There is a process to it. Winemakers let the liquid sit and ferment, creating delicious drinks. With beer, it’s a process of taking the grain and extracting the “wort” (sugar water) and turning it into lusty libation.

Many amazing things were said about the event from LA Weekly and The Los Angeles Times famed beer writer, John Verive.  It was from these articles that I truly realized the importance of the craft beer movement. It’s not unlike the Slow Food Movement or artisan winemakers. Truly, craft beer making is an art form.

Besides Brouwerij West, there was a really interesting beer from Treehouse Brewing in Ohio. It’s called “Double Shot”; like the name implies, it’s made with coffee from Oregon’s Stumpton. It’s aroma was powerful with coffee and malt. Not a combination I would ever have thought I would smell together. Coffee and beer. It used to be “Black Coffee“.

Treehouse Brew

Chicken Soup

Homemade Chicken Soup with Store Bought Dumplings, Savoy Cabbage, Carrots and Swiss Chard
Homemade Chicken Soup with Store Bought Dumplings, Savoy Cabbage, Carrots and Swiss Chard

Whatever I’m doing, I’m in that moment and I’m doing it. The rest of the world’s lost. If I’m cooking some food or making soup, I want it to be lovely. If not, what’s the point of doing it? – Sade Adu

When I’m sick, as I have been for the past several days with the flu. I turn the world off. My head is pounding. My body is aching with chills and fever. And the only thing that I want to eat…nothing else….is Chicken Soup. It makes me feel better instantly as I can smell it wafting through the house with rosemary, onions, thyme, garlic, celery and chicken.

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I can't do the canned stuff. Not anymore. It makes me puffy from the salt as a preservative not as a brightener/ enhancer.

I prefer making my own. Even with a fever of 100. I was shaking violently as I cover the chicken with water. Cutting up the vegetables. Slowly. After, throwing everything into the pot to simmer, I go back to bed. There is something nourishing and lovely with aromas perfuming the house so that I when I wake up I feel better instantly. I can't wait to have it coat my sore throat and warm me up.

Plus, I have leftover stock for later for when I'm not sick.