Category Archives: photos

Clearing through thickset

You’re up at 6, at Dad’s house by 715, dis­grun­tled because the morons at McDonald’s can’t even get two Sausage Egg McMuffins right.

Sausage egg bis­cuits?  Maybe on Venus muf­fin sounds like a bis­cuit.  But you’re run­ning late and it’s not worth going back for the switch, muss less the stress and bother of mak­ing a fuss.  You let it pass, drink your Diet Coke and pick off the egg and sausage while dis­card­ing the bread. Not when your last day at your old store was more or less stress-free and peo­ple were nice, gave you wine and baked goods and actu­ally seemed like they’d miss you. Why mess that up by crank­ing at some­one who at 7 o’clock in the morn­ing isn’t awake enough to tell the dif­fer­ence between break­fast baked goods, espe­cially when you’re mostly in it for the protein?

Of course, you for­got your damned boots, though you did bring your Tevas for chang­ing after the hike. The plan is to stop in Con­cord at the Bean’s out­let (the web­site says they’re open at 9 and the way that you drive you know you’ll get there just about then) and pick some­thing up– and then back on the road and hit the moun­tain by 10:30, 11.

Every year, he tries to con­quer this moun­tain. The first year, it was with another friend and he’d pushed it too hard, came down in the dark and the story curls your hair every time because Griz­zly Adams he’s not. (You always sneak your flash­light in your bag just in case because the Pres­i­den­tials, they’re unpre­dictable, even in the midst of Sep­tem­ber.) Last year, you tried and the path he chose was steeper than he’d thought it would be– three and a half hours in, it was too much though the scenery was fan­tas­tic. This year, your stop at the Bean’s out­let shows– well, they need to update the hours on their web­site for Sundays.

No mat­ter. You’ll climb in your Tevas. The path that he’s cho­sen (you read the descrip­tion before you set out, while he was using the john) isn’t that rough, and even if it is, just a bit– well, he’ll be 68 in Decem­ber. He doesn’t climb quickly, and at least you wore nice thick comfy Smart­wools. He fusses the rest of the drive about ankle pro­tec­tion and steers you wrong on the roads despite all the maps printed out (the satel­lite on the GPS is no use because you’re high in the moun­tains and there’s no cell­phone recep­tion, much less satel­lites with all the roads wind­ing)– but there’s a nice man on a back­hoe who con­firms that yes– that likely look­ing left up ahead, the one Dad says can’t be the right road because it’s a right you’re sup­posed to be tak­ing (though you know you’re all turned around, have been for about five miles or so) is the one that leads into the park.

After all, the moun­tain is on the left. It only makes sense. You may not have a Ph.D., but you can tell which side of the road the moun­tain is on.

Re-set on your way, you con­cen­trate on the car on the road, the sta­tion wagon jounc­ing the last five miles over well-graded dirt roads that lead in the direc­tion you thought you should have gone in the first place. You keep your mouth shut when you re-cross the cross­roads where you’d thought you should turn left and he, with the map, said to go right.

The whole drive up, there have been things you’ve wanted to ask him about, get his advice. Per­sonal things, vents, var­i­ous stuff– but he’s on a tear about this, that and the other, and he inter­rupts to go off on his tan­gents. You never get around to the things you want to talk about because he’s distracted.

A week ago, you’d have been hurt, feel­ing ten­der, unloved, unlistened-to, unwanted, etc. Instead, while it’s some­thing other than amus­ing (it is still some­what annoy­ing) it doesn’t get your blood all a-boiling. Instead, well– it’s just how it is, he’s in one of his moods– or doesn’t want to. You’re 35, 36 in a month and a half, and it’s time and past that you stopped whin­ing to Daddy, not that you’re intend­ing to whine, but still, all the same. The fact remains– he’s 68 and the les­son you know you knew hits home once again. Just because you’re a grown up doesn’t mean you grow up or things get any less hard. It just means you get older– and in the end, we all have to fig­ure our shit out on our own because the peo­ple we love can only help us so far.

The sky’s a bit grey when you park, but the yel­low self-pay tag’s a bright sunny spot on the dash, and the trail’s not all that hard when you set out, despite all his huff­ing and puff­ing. You take his water bot­tle from him and put it in your pack when it comes clear that even the min­i­mal weight of that and the baked chicken ten­ders he brought for trail food is too much for his out-of-shape body to carry– and your Tevas are more than up to the task on the well-tended trail (well, that and the very slow pace, that plus your new, smaller body.)

The sun­light shines through on occa­sion. You two talk, though it’s not about much except his job kvetch­ing and things like the new din­ing room rug and what color to uphol­ster the liv­ing room couch. It’s still nice. You take out your cam­era and take pic­tures of fallen leaves, fun­gus, moss, princess pines, inter­est­ing trees, dead and alive, and point them out to your dad. Some­times he looks, some­times he’s caught up in his story. Some­times he’s too busy catch­ing his breath or plan­ning his email let­ter to Bean’s about the incon­ve­nience of not being able to buy extra boots. That part’s pretty amus­ing. You tell him sto­ries about some of the meaner cus­tomers at the store this week and how you got really sassy. What did you care? You were leaving.

A few times you ford Sep­tem­ber streams. Once or twice, your socks get wet, once they get soaked– but that’s okay, because as long as you don’t stop mov­ing for long, your feet don’t get cold and you’re a bit of a plan­ner, even with the for­got­ten boots in the rush to get out of the house. You always keep dry socks in the trunk, and you wore clogs for the drive. (“Huh,” he says later, when you uncover the car trunk con­tents, dry bright pur­ple socks to replace your muddy Smartwools.)

You never reach the top of the trail. You never reach any clear­ing with any mountain-top or valley-deep view. But the sun shines on asters and the occa­sional patch of spent ladys­lip­per, early fallen red leaf. The birches and hem­lock, fungi-bestrewn, the rock rid­den path– it’s all hemmed in so that all you can see is what’s just ahead (and what’s just behind), your only com­pan­ions your own thoughts and the voice and pres­ence of your dad and those few other hik­ers that you encounter.

When you get back to the car, it’s totally sunny, and the last burst out to the lot feels strange after being hemmed in by the trail– a clear­ing after being in the thick set woods for so long. He hasn’t given you any answers to any of your ques­tions– but you’ve seen some cool mush­rooms, pho­tographed some nice leaves, and reminded your­self of a key fact you for­get when you’re stressed and distressed.

It’s okay to let stuff slide and make do. It’ll come out alright in the end. And if you hadn’t had dry socks in the trunk, it wouldn’t have been the end of the world to drive home bare­foot in clogs. (After all, you did have extra paper nap­kins in the glove com­part­ment. You at least could have blotted.)


Cre­ated with Admarket’s flickrSLiDR.

If you liked it, then you should have put an egg on it.

Bey­once, girl­friend, for­get rings.  You and I have got to talk about fried eggs.  Espe­cially this one.  Because there’s this woman Deb, she runs an excel­lent web­site, and she has a recipe I think you will like– because see that glossy, fried golden egg on top of it all? This is a recipe all the Sin­gle Ladies can cook in less than a half hour (once the chop­ping is done), fried egg and all, and you only need one pan to cook it all in, even if you need a few bowls for your ingredients.

You can even scoop the cooked hash to one side and do the eggs on the clear bit, to con­serve on the wash­ing of dishes.

And that’s some­thing to sing about.

Deb specif­i­cally men­tions putting the fried egg on top, and are we glad we did.  It binds every­thing together in creamy deli­cious­ness.  We served this with Australia’s Pil­lar Box Red, despite the warn­ings not to serve red wine with aspara­gus.  It worked, nevertheless.

This is def­i­nitely some­thing that’d work with green beans later on in the sea­son– no rea­son not to repeat the combo of fresh green fla­vor with hash savori­ness all through the summer.

(I’m des­per­ately try­ing to find some way to make some booty­li­cious joke, but I’m just lame!fail tonight.  But the recipe works.  Trust me on this.)

Screw noodles. This is the chicken soup that you want.

You will never want noo­dles again.  Fine Cooking’s Chicken Soup with Lime and Hominy. Yum doesn’t even begin to describe it.

I made the fol­low­ing changes.  (What?  Me, leave a recipe all on its own?)  I let the chicken dry-season with the salt, pep­per, and oregano called for in the recipe while I sauteed the onion, gar­lic and jalapeno.  I also juli­enned a zuc­chini and added it dur­ing the last five min­utes along with the lime juice for a lit­tle added veg­etable nutri­ti­tion.  I didn’t bother dic­ing avo­cado, just bought gua­camole and stirred it in with chopped feta and bits of cilantro right before serv­ing.  I cut up real corn tor­tillas, fried the strips with salt and pep­per and oil until they started to turn crisp and golden, then let them drain on brown paper before toss­ing pieces into the fin­ished bowls of soup.

This was incred­i­ble– so very yum.  I swear it cures not only scurvy but the grump­ies and other ills of the day.  (Although that sec­ond glass of Macon-Villages?  That might have helped.)

And now, for something completely different

The new drugs I’m on kill my appetite.

Kill.  I have no sense of full­ness until– boom– I’m sud­denly nau­seous– and if I eat some­thing too sweet, it gets my gag on some­thing fierce.

There’s a post I’ve been work­ing on– badly– for­ever, it seems, about food and con­trol and issues of fat­ness and thin­ness and all of that jive.  It’s not get­ting too far.  Suf­fice it to say I’m not hun­gry.  I feel that as a loss, not just because I get no sig­nal betwixt my brain and my stomach.

Cooking’s cre­ative for me– med­i­ta­tive for me– relax­ation, alone-time, a sen­sory, sen­sual process for some­one who lives in her head and spends much time talk­ing and think­ing.  To be instead tast­ing and feel­ing and smelling and feed­ing– it’s hard to encom­pass all the reward that can bring.

And yet– I’m not hun­gry.  And I don’t know I’m not hun­gry, except when my head is all buzzy and I’m feel­ing con­fused.  I don’t think about food, dream of menus to cook, peruse cook­books in pur­suit of large din­ners to cook for fam­ily and friends in expres­sions of love, because say­ing such things aloud?

Not gen­teel.  Not gen­teel at all, don’t you know.

And in the mean­time, my poor husband’s eat­ing peanut but­ter and jelly, I’m nearly pass­ing out at my job, and I’m los­ing even more weight than I ought, all because I’m not hun­gry nor think­ing about food.  (To the tune of thirty pounds since I started my book­store job, all in all.  Yeah.  I really don’t need to lose any more weight.  Not the kind of thing most peo­ple com­plain about, and yet, still…)

I’m not yet back to dream­ing up menus.  Nor am I up to the spon­ta­neous cre­ation of meals.  But I can dogear my food mag­a­zines and bring them to the mar­ket and do my shop­ping that way– and then I can cook them and take pho­tos– and I can share them with you, at least virtually.

The fol­low­ing things– my, they were tasty.

Slow-Braised Hal­ibut with Shaved Fen­nel and Aspara­gus Salad from April’s Bon Appetit– served with Louis Jadot’s Macon-Villages.  Lovely, piquant, dif­fer­ent, the fish was rich with­out being heavy, and the salad, while kind of a pain in the butt with the shav­ing and peel­ing (next time, I am just putting the whole clump of aspara­gus spears butt-down on the man­do­line and slic­ing them into lit­tle rounds, be damned with the ele­gant strips, since I’d already used the thing to shave all the fen­nel) was really lovely and fresh.  The salad alone is well worth the repeat, maybe on its own as an entree with some hard-boiled eggs, some sliced radishes, that kind of thing.  But the fish, and the but­tery crumbs.  It was deli­cious.  The recipe wasn’t clear what to do with the aspara­gus tips, so I tossed them in with the fish to roast.  They were a bit al dente, but I like them a lit­tle bit crunchy, so it was all good.

Five-Spice Ground Pork with Chi­nese Egg Noo­dles from (these are all the most recent) Fine Cook­ing, served with Cop­pola Black-Label Claret (2007)– I would increase the amount of red pep­per and have more lime wedges at table as a per­sonal pref­er­ence.  I might also serve it with beer instead of red wine.  (Also, peanut alert.  This would be equally awe­some with cashews.)

Rice Noo­dles with Chicken and Cilantro from Fine Cook­ing (subbed for Shrimp), served with Il Pros­ecco.  I would serve red hot sauce as a condi­ment to add at the table, along with some soy sauce, for extra wet-tening/salt-ening pur­poses.  I might also up the gin­ger and jalapeno quo­tient by half again, but I’ve become quite the fan of hot­ter foods in the last year or two.  Note that I made this with already-cooked chicken, and so skipped some of the steps in the recipe about cook­ing the shrimp– I just cubed the grilled chicken and added it right at the end to warm through with the sauce before adding the noo­dles and sauce to blend all the flavors.

Creamy Braised Onions and Gar­lic with Spaghetti from Fine Cook­ing– the sausage was an add-in for more pro­tein, and I used onions instead of leeks, and creme fraiche instead of heavy cream because that’s what I had.  I used ver­mouth as my sta­ple white wine.

I can’t tell you how NOM this last one was with the creme fraiche and the long-simmered onions.  It was kind of like french onion soup, except bet­ter.  It really was com­fort food, and while not gluten free (some­thing I need to keep bet­ter watch of, except calo­ries are some­thing I’m more con­cerned about at this point, quite frankly), it was really delicious.

So.  Happy cook­ing.  May your mag­a­zines be dogeared as you float through the aisles at the mar­ket, and may your hus­bands and wives and sig­nif­i­cant dog­gies and kit­ties and ham­sters look at you funny and say “Why don’t you just make out a list?” and you can just look at them over your glasses and say “Shut up, at least I am cook­ing,” and damnit, you will eat very well.

Espe­cially the one with the fish and the one with the creme fraiche.  Not that I have any favorites.  I LOVE ALL MY CHILDREN.

Bacon Muffins of Love

So– say you’ve been sick for a while– a never-ending cold that dragged on for a month, your cycli­cal spring depres­sion and a brief, scary manic burst of irra­tional rage, var­i­ous fam­ily things going on, etc., and you’ve also got to work and get up every day and at least pre­tend to the out­side world that you’re func­tion­ing like a com­plete human being.

In the midst of this, let us sup­pose you are so lucky as to have befriended some awe­some online peo­ple who not only leave you won­der­ful com­ments and call you even when you don’t call them back and send you encour­ag­ing emails, but one of them hap­pens to be some­one who lives rather nearby and is some­one with whom you’ve been lucky enough to break bread and share in-person laughter.

Fur­ther sup­pose that such per­son, know­ing how mis­er­ably sick you have been, embarks on a cheering-up project of epic proportions.

Imag­ine if, every day for a month, you got a post­card with silly mes­sages she knew would cheer you immensely.

What would you do?

I baked bacon muffins of love.  A whole dozen (though two did not sur­vive tran­sit for var­i­ous qual­ity testing-type pur­poses.  QT is IMPORTANT.)  Today I got to bring them to this friend who I’m blessed to have just met and got­ten to know, espe­cially since I have other in-person and blog friends I’ve been rot­ten to and/or just ignored dur­ing this wal­low I’ve been in, and to whom I also owe sim­i­lar baked goods of love– my ther­a­pist and I both agree.  Ver­bal expres­sions are not my forte, and you can’t really fold up a blog and mail it to someone.

This is what they look like on the inside.  (I had to qual­ity test, to make sure they were an ade­quate expres­sion of my feel­ings of extreme affec­tion and gratitude.)

I believe the cor­rect phrase is OM NOM NOM NOM.  They are sweet, salty, rich, fill­ing.  Just like the best friend­ships can be.

So.  I can’t make you these muffins and bring them to you in per­son — but I can give you the recipe, and assure you that each time you make it, I’m think­ing of how awe­some you are.

Bacon Muffins of Love– Adapted from Dorie Greenspan’s Corni­est Corn Muffins from Bak­ing: From My Home To Yours.

Bat­ter:

1 c. all pur­pose flour
1 c. medium ground corn­meal
6 tbsps. sugar
2 1/2 tsps. bak­ing pow­der
1/4 tsp. bak­ing soda
1/2 tsp kosher salt
three strokes freshly ground nut­meg over your grater or microplane zester
1 c. but­ter­milk or whole-milk plain yogurt (I use yogurt, usu­ally Greek, most often, since I rarely have but­ter­milk, but but­ter­milk does freeze)
3 tbsps. salted but­ter, melted and cooled
3 tbsps. corn or other neu­tral oil (I used saf­flower oil, I don’t keep corn oil around)
1 lg. egg
1 lg. egg yolk
1 to 1 1/3 c corn ker­nels (your choice how much) fresh, frozen or canned, room temp.

Mix-ins:

1/3 bun­dle fresh chives, chopped or snipped small with scis­sors to equal appx. 2–3 tbsps.  More cer­tainly will not hurt.
1 c. shred­ded extra-dry ched­dar (I like Cabot’s hunter’s style, Grafton Vil­lage is another good brand)
4 slices bacon, fried until crisp, dried on brown paper, chopped small.

Cen­ter your rack in your oven, pre­heat to 400F.  Butter/spray muf­fin tin cups or line with paper– or use a sil­i­cone muf­fin pan (my pref­er­ence, these things are fantab­u­lous.)

In a large bowl, blend the dry ingre­di­ents together.  In another large bowl or large glass mea­sur­ing cup, whisk the buttermilk/yogurt, melted but­ter, oil, egg and yolk all together until they are blended.

Pour the liq­uid into the dry, then blend with a whisk or a spat­ula until they are blended, never mind­ing about too many lumps.  Add in the corn, herbs, bacon and cheese.  Spoon the bat­ter into the muf­fin cups.

Bake 15–18 min­utes (I baked for 17 with the extra ingre­di­ents) until the tops are gold and the edges light brown.  A knife in the mid­dle of the muffins should come out clean.  Cool five min­utes on a cool­ing rack before remov­ing the muffins from the pan to cool further.

Serve with plenty of but­ter– and love.  A bit of hot pep­per jelly would also not go amiss.