Category Archives: Food

Business, Food, Kids, Stories, Uncategorized

We Are Not a Cod Fish

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In July I posted on facebook something similar to this simple little vignette.

Went into Culvers today. One of the under 16-year-old employees, a polite boy, took my order. He made full eye contact and spoke clearly.

I said, “I will have the fish sandwich.”

He replied, “I did not know we had a fish sandwich.”

I answered, reading from the board, “The Atlantic Cod Sandwich Meal.”

“Oh,” he answered. “Is that what cod is?”

Then he took my order.

Now, first ask yourself what conclusions or interpretations of that little vignette you want to make. Don’t make them, but think of what you might say. Silly me. I thought I was describing a fun little moment.

I have only 48 friends on facebook, about a third of whom do not ever communicate with me. Another third made a comment, which fell into four groups.

Most common was to say how impolite teenagers are today. Did you notice I said he was polite, made eye contact, and spoke clearly?

Another set of comments was about how stupid teenagers are today.

A third group commented on how teenagers are bad at learning. It seems to me his comment “Is that what cod is?” makes it clear he was willing to learn. But I could be wrong.

The third group lectured me on unhealthful eating habits, although they said unhealthy and not unhealthful.

The last group said that schools and teachers today are terrible.

So because one 14- or 15-year-old boy does not know what cod is forms grounds for attacking teenagers, teachers, and schools. Everything about the boy suggested an intelligent and inquisitive person, a subject on which I feel I can make a swift judgment. But I could be wrong. Two of the commenters were favorite students of mine in the early 1970s. I wondered to them that with the loss of the cod fisheries how common the word cod is in teenagers private lives, or how often teenagers in Mankato eat fish. They thought about that and agreed that perhaps the word cod has fallen from the daily or school lexicon. I have often wondered how people decide schools are a place to fill kids heads with tidbits of information.

I suppose I should have stated that I was noticing cultural change, enjoying the moment.

I am tempted to draw a few sweeping generalities about their responses. I leave that to you.

books, Family, Food, gardening, home, Kids, Nature, Uncategorized, work

Really Cookin’!

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A couple of days ago LJB mentioned finding a recipe and sticking to it. I’ve been thinking about her comments a lot, since I am the exact opposite.

I had a lot of vacation days to use up, so have been off since the 22nd and I have been on a cooking jag.  There are two main reasons for this.  One of the reasons we’ve already discussed recently – TOMATOES!  The other reason is that I’m a morning person. As much as I love to cook, I am just not up for cooking after I get home from work.  Warmed up leftovers (or take out) in my jammies are pretty common fare for me at night.

So the combination of many mornings at home and my glut of tomatoes had me cooking up a storm. I started my vacation by dragging out about a dozen of my cookbooks; for some reason that I don’t even remember now, I pulled out a lot of vegan cookbooks.  Then I flipped through them and used little slips of paper to mark some of the recipes that looked good to me.  I marked about 16 recipes – only one of which I had ever made before.  Then YA looked through and vetoed a few.  I shopped for six recipes and then got going.  I did the last one today – vegan lasagna rolls (which ended up being not vegan).

Here’s what got made on my vacation: Fried Bread Panzanella, Roasted Carrots w/ Parmesan & Garlic, Pico de Gallo, Pasta w/ Tomatoes & Olives, Roasted Tomato & Garlic Sauce, Smash Potatoes w/ Pesto & Parmesan, Apple Honey & Arugula Pizza and today’s Lasagna Rolls. Now we have enough leftovers to last another week or so.

When is repetition good for you? Or not?

Family, Food, Kids, Stories, Uncategorized

We All Scream For Ice Cream

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We went to a wedding reception last night at a local brewery in Northeast Minneapolis – Able Seedhouse & Brewery. It was a lot of fun, with indoor and outdoor seating and an excellent food truck dinner.  The most fascinating thing however was watching the continuous stream of folks going to the ice cream shop across the way and the amazing ice cream concoctions that were coming out with them!

YA is not normally a sweets gal, but if she is interested in a dessert, ice cream is the top of the list, far surpassing cake and cookies. So after not finishing the reception cupcake dessert, she convinced me that we should head over to the ice cream shop before we went home.

At 8 p.m. on a Sunday night, the line was out the door of the shop on the second floor and down the stairs. There were four employees scooping and the line did move faster than I expected – about 15 minutes before we were at the counter to order.  As we made our way out, the line had almost doubled in size and was outside the door of the building and out onto the sidewalk!

I had a pretty traditional chocolate/vanilla swirl with some butterfinger crunchies; YA had a huge cone with a combination called the Berry Nice. We sat outside until I was done (since I was driving) – a beautiful night with our unexpected treats.

What are you willing to stand in a long line for?

Food, gardening, Nature, Science, Travel, Uncategorized

Verisimilitude

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The 9 course meal we ate on Saturday night  was completely sourced from a 100 mile radius of the restaurant.  Given its location just east of Seattle, it was no surprise that salmon,  geoduck, mussels, and oysters were on the menu. We also ate local lamb and pork. All the veggies like turnips, carrots, greens, cabbage, potatoes, beets, and cucumber came from the restaurant farm, as did all the herbs and flowers used in the dishes.  (Day lilies, Marigolds, and Bachelor Buttons are surprisingly tasty.)  There were lovely local mushrooms. All the wines had been commissioned from local vintners by the restaurant owners last year for the meal.  Cooking fat was either butter, grape seed oil, or hazelnut oil. They grow quinoa locally, and we had that, too.

The restaurant owners went to the extreme, though, to make sure that everything we ate was from within 100 miles.  That meant that they churned their own butter from milk from local cows, and planted a couple of acres of rye and wheat to mill their own flour for the bread. They collected clean local sea water to make their own salt. We had no pepper, but there were so many farm herbs in the food that we didn’t miss it at all. Lemon verbena provided all the citrus we needed. The biggest dilemma was what to use for locally sourced leavening for the hazelnut cakes we had for dessert.

They started out last year collecting mule deer antlers from within a 100 mile radius of the farm  and grinding them to a powder. Horn is apparently a good leavening agent and made some pretty good cakes. It takes a lot of laborious, time consuming grinding, though, and they found an even better leavening agent  in wood ash from the fire place. Who knew?

Plan a meal completely sourced from a 100 mile radius of your house. What would you serve?

 

Food, Stories, Travel, Uncategorized, work

Please Flip Your Wig

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Last Saturday we met a delightful young woman who was visiting the West Coast for the first time. She was a barrister from London, England, someone who argues cases in British courts, either for the prosecution or the defense.

We were  dining at a lovely restaurant and herb farm in Woodinville, WA. The arrangements were such that we were seated with total strangers and were expected to converse with each other for the duration of our 4 hour, 9 course meal. We had a very congenial bunch at our table, and the conversation turned particularly lively when I asked the barrister if she wore a wig to court. “Oh, yes indeed!” she replied, and went on to describe the process of finding just the right wig for her work.

There are apparently several places in London where one can purchase court dress and wigs, all ancient and venerable establishments. The wigs are made from horse hair. She said the first question she was asked was whether she wanted a wig made from the mane or the tail. I gather the mane hair would be finer and more expensive. I don’t know which she chose. Next, they  measured the circumference of her head, and then took her into a rather dark cellar full of cardboard boxes where they found the boxes with wigs in her size.

The next procedure sounds quite similar to purchasing a magic wand in the Harry Potter books.  Clothed in her court robes, complete with her white collar and tie, she tried on one wig at a time. I don’t know how concerned she was with the particular look or style.  It seemed that the distinguishing characteristic of the right wig was that it had to be one that did not slip or fall off when she bowed as low as she could bow. She said she got quite dizzy bowing repeatedly. She assured us that there were sparks and lightning flashes when she found just the right wig. She said hers was a short advocate’s wig with a  slight widows peak.

What are  the distinguishing characteristics of your work clothes?  What costumes would you like to wear to work?

 

Family, Food, Kids, Uncategorized

In Vino Veritas

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We are travelling home today from our vacation to Washington State.  We ended our trip in Kirkland, in  Washington wine country. Wine is big business here.

We sampled quite a few wines we can’t get at home, and delighted in the descriptions of wine in the restaurants we ate at. This was our favorite:

Fanti Brunello di Montalcio: A big powerful red with dense tannins and black cherry flavors. Balanced in a muscular way, this remains tight and brooding despite the long, fresh, finish.

We had fun crafting personal descriptors for each other. Husband came up with this for me:

RENEE: Sweet, German dessert wine. Full bodied and robust.  Good for long cellaring.

Daughter, perhaps more accurate, came up with this for me:

Mom: Effervescent and fruity with an occasional sharp finish. Needs to chill.

What kind of wine are you? How would you be described on a restaurant menu?

Family, Food, Kids, The Future, Travel, Uncategorized, work

Working Vacation

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Since we left on vacation on Wednesday, I have replied to about 30 emails from the regulatory board of which I am the chairperson. Husband has had phone calls and emails  from tribal court and from the addiction treatment center on the reservation where he works. Daughter is somewhat annoyed with us. I can’t blame her.  Really, vacation should be more like this:

I do not plan to work after I retire.  I need to keep telling myself this so that I don’t work after I retire. I need to spend retirement having  photo ops with enormous, two-legged garlic bulbs.

If you are retired, is retirement what you imagined? If you are not retired, what do you imagine retirement will be like?

Food, gardening, Nature, Seasons, Uncategorized, Words

Silence of the Canes

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I’m a chatter – I freely admit it. No life stories, but a comment for the cashier, a quick quip for others waiting in line with me, hello to the librarian. Normally I pick raspberries with my BFF Sara.  We chat away while we pick and if there are folks on the other side of the canes, we usually talk with them a bit.

This year schedules just didn’t coincide so I ended up at the raspberry patch on my own. I was sent down a long row of canes with just one lone gentleman on the other side.  He had just started as well and we were picking at about the same speed.  We even, by unspoken agreement, shared the “in between” space.  Sometimes he would pick berries from the middle and sometimes he left them for me.

But he didn’t chat. I asked just a few questions to see if we could find some common ground:

VS: What do you do with all your berries?
H:   We spread them on cookies sheets and freeze them?
VS: Me too.  After I make some jam.

Silence

VS: Where are you from?
H: Northfield
VS: That’s convenient.  (berry patch is in Northfield)
H:

Silence

VS: Are you here alone today?
H: No, my wife is here.

Silence

Three hints are enough for me. Clearly he didn’t feel the need to chat, so I left him alone and we continued to pick silently.  His wife eventually showed up and they outpaced me although even as they got farther away from me I could hear that they weren’t speaking to each other either. So at least it wasn’t me.

Did your folks tell you never to talk to strangers?

 

 

 

 

Food, gardening, home, Seasons, Uncategorized

Chili Madness

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Last weekend a local grocery store had a special on Hatch Chilies. Those are New Mexico chilies that are traditionally fire roasted in Hatch, New Mexico in large, round, rotating, propane-fueled roasters.

The store brought in 1500 lbs of New Mexico chilies. They are an Anaheim variety, long and green, of varying heat levels.  There was a roaster set up outside the store.  Roasting was scheduled from 4 pm to 7 pm on Friday,  and 11-2 on Saturday.  Husband and I were serendipitously at the store at 3:30 on Friday, and we bought about 10 lbs of mild/medium chilies to have roasted.  The skins get charred in the roaster but the pepper flesh isn’t.  After they cooled and steamed in plastic bags we took the skins off and froze them in baggies. They will make nice additions to lots of dishes this winter.

The response to the promotion was amazing. Perhaps events like this are common in the Cities, but this was the first of its kind here, and people went crazy for the chilies. As we were having ours roasted, a woman from Watford City, a community about 80 miles northwest of us,  came with 200 lbs of chilies to roast. She said the grocery store’s sister city in Watford was rationing how much she could get, but she could purchase as much here as she wanted.  She figured 200 lbs would be enough for her and her friends. She said she used to live in New Mexico and couldn’t believe that she could have roasted Hatch chilies here. We talked to several former New Mexicans while we stood in line, and all said the same thing. They said that nothing reminded them of autumn than the smell of roasting chilies.  They were so grateful to get these peppers.

By 7:00 pm, the store had sold 1400 lbs of the chilies, leaving a paltry 100 lbs for the next day.  The store plans to get another shipment of Hatch chilies in for next weekend.

What smells are evocative for you?  What gives you a sense of home?

books, Food, Nature, The Baboon Congress, Weather

Attack of the Acorns

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It was a hot day, sunny with a bit of a breeze. The big pavilion next to Sea Salt was blocked for a family gathering and all the nearby tables, even the ones with no shade, were filled up.  We had a tablecloth that we could have spread out on the ground but we thought it would end up being a re-telling of The Princess & the Pea.  A little ways off we could see what looked like some empty picnic tables, in the shade no less, so we trooped over.

Minnehaha Park is heavily forested with oak trees. None of them are famous (although there are plenty of famous oak trees if you believe the internet) but they provided a nice, cool bit of shade.  We settled in and then fairly quickly realized why no one else had claimed the spot.

Acorns are oak nuts; they usually contain just one seed and can take between 6 to 24 months to mature before they can sprout into an oak tree. All I can say is that the acorns in the oak trees above us were ready to go.  The terminal velocity of a falling acorn from a tall 40-foot tree is 22 miles per hour.  Most of the acorns didn’t hit us directly, but they made a whooping loud noise when they hit books, plates, phones and the tables themselves.  Even though we stayed for a couple of hours, when we got up to leave we felt like we were fleeing from a dangerous situation.

When did you first fall in love?