This is Amazing!

A friend posted a picture on Facebook of the recently completed, largest wooden urban artwork in the world--called Metropol Parasol, in Seville, Spain.  I had to do a little investigation myself.  Other than saying, "Stunning", I'm going to let the pictures speak for themselves.  Let's just say Seville just made it to the top of my bucket list.  Google it for yourself to get more of the story.  This is one brilliant example of why we NEED more art in the world.

Summer & Smoke

Last summer I purchased a big "honking" offset smoker grill.  Had so much fun cooking slow with flavored smoke--everything from chicken to ribs to salmon to whitefish--the possibilities are aplenty.  Shared the results with friends--rave reviews.  Smoke cooking requires patience--takes anywhere from 3 - 12 hours, but the results are worth the wait.

Well, at the end of last summer, I saw a more compact vertical smoker on end-of-season closeout and I couldn't resist.  This little beauty comes with a water pan, to cool the smoke down--making a little go a long way in the flavor department.  It is also more compact than my offset smoker and easier to fire up and clean up too.  Used it twice already this summer and like it even more that the big beast, which is now sitting "quietly", wondering perhaps, if I will fire it up too. Who knows?  At some point, I may require more grill space than my vertical smoker can provide.  This summer is still an unwritten book (okay, that is at least partially true).

What's on Your front porch?

Here's to summer and Italian tomato salad and pesto...Mmm!

I prefer to put my basil in pots and let it sit on the front porch--a southern exposure--gets plenty of sun and I can easily check and water as needed.  Harvesting is a breeze too--so fresh.  Another plus--it is out of reach of pests like slugs and rabbits.

So I'm thinking...

     
“A human being should be able to change a diaper, plan an invasion, butcher a hog, conn a ship, design a building, write a sonnet, balance accounts, build a wall, set a bone, comfort the dying, take orders, give orders, cooperate, act alone, solve equations, analyze a new problem, pitch manure, program a computer, cook a tasty meal, fight efficiently, die gallantly.”

Robert Heinlein


Anything else? I can think of a few additions...

Father's Day Musings & Traditions

My father made his final passage just over two years ago.  The man who lives on in my heart and mind is a composite of memories from my earliest days to the last time I saw him in the flesh.

It is altogether fitting that he is made up of images, moments, events, tokens, all combined with a proper share of personal mythology.  This blend of reality and memory is much more real to me than the frail old man's body that housed his essence as he began to slip away from his family.

I guess that is why it is so easy for me to file away, if not just let go of, the difficult moments.  It also allows me to forgive myself for dwelling on his shortcomings (and my own--for we all own our fair share) instead of looking to the good, which was always there in greater abundance.  When I look at the sum of all things that were my father, they add up to a remarkable human.

One of my father's favorite pastimes was grilling.  In his honor, and with the pleasure it brings to me, I have fired up my smoker/grill the last 2 years on Father's Day.  I know he would approve.  I think of him and smile, as my eyes well up--only partly from the smoke billowing off of the grill.  The wound that is his loss will always be with me.  My memories are the salve.

If you have lost your father, I feel with you.  If your father is still here, call him, or better still, hold him close while you still can.  Happy Father's Day!

Don't Expect Too Much, But, really...?!?

Okay, I know that fast food meals are not likely to be haute cuisine, but even franchises have their standards.  Culvers, a multi-state establishment, with a heavy concentration in the Midwest, usually offers fresh, tasty appealing meals...until today, that is.

A fan of BBQ & pulled pork, I thought I'd give their BBQ Pork Sandwich (just under a $5 offering, tax included) a try.  I wasn't expecting it to be one of my top 10 local BBQ experiences, however what came to my table could only be described as:

"The BBQ Pork Sandwich looked so unappetizing--like a scoop of overcooked, congealed brown "stuff", that I can't believe Culvers would even admit to serving a sandwich so unappealing looking or that cost almost $5.  Seriously, this sandwich looked worse than most school/cafeteria fare I've ever seen.  This is most definitely several steps below anything I've ever ordered at Culvers.  I couldn't eat it."

The above description is what I sent off to their "Contact Us" link on their website.  I couldn't include a picture for them, but you can "feast" your eyes and tell me if you think I'm exaggerating at all.

I'll let you know the outcome of my query.  Seriously, I'm not the type to comment about food/service unless it really stands out as great or horrible.  Then I give credit or criticism, where due.

Night of the Buttery Chardonnay, Part 1

Horror Movie, Chick Flick or both?

Since having tasted a "buttery Chardonnay" at a family gathering, I've become a little intrigued by the wine.  Admittedly, my taste in white wines runs more to the dessert side--I prefer reds with dinner--along the lines of a Nero d'Avola (essentially a versatile/reliable Sicilian red table wine, solid enough to hold its own with heavy flavors, but light enough not to overpower more delicate foods)...but this wine was tasty and truly buttery--in both scent and flavor.  The quest for the Buttery Chardonnay has captured my imagination.

So, I'm planning a party with some friends in the next month, or so, to taste and compare 4 different Chardonnays, all which have been described as buttery (among other things).  We are looking to pair them with compatible food offerings.  Any suggestions?

I'll let you know the wines I selected for the event in a later post--don't have that information at hand.

Cheers!

96 degrees @ 6 PM

Possibly hotter tomorrow.

So, I'm thinking, is this what coal & iron feel like as they enter the blast furnace?

The potted basil on my front porch (out of direct sun) has a thirst to rival mine.  Better keep it sated if I hope to make pesto later this summer!


If you are looking for a 2 ingredient, could-it-get-any-simpler, party appetizer--try this:

Hoisin Meatballs:

Go to your favorite grocery and buy a bag of premade, frozen cocktail sized meatballs (might I suggest Trader Joe's or GFS).  If you are fortunate to live near an oriental/specialty grocery (failing that, look in the "ethnic" food section of your old standby), buy a bottle of hoisin sauce.

Put the meatballs in a crockpot. Mix the sauce with about 1/2 of the same bottle of water (to clean out all the good stuff) and pour over the meatballs.

Crock on low for anywhere from 4 - 6 hours.  People will marvel at these tasty morsels.  Brought them to a party yesterday and they quickly disappeared to rave reviews.  Better make enough--don't say I didn't warn you!

Stay cool people!

Summer's here and the time is right...

...for dancing in the streets.
Especially if you like the heat!  Okay, summer is not really here yet (it's only June 4th), but the heat has arrived extra early and shows no sign of leaving.  Ahh, sizzle, sizzle.

Time to seek out cool, dark rooms with larger 90 minute (or better) than life escapism--AKA, MOVIES!

That is just an observation that has nothing to do with anything, really.  'Just wanted to share a little quick observation to get this blog going...somewhere.

In the future, look for more observations, pithy and otherwise, on a variety of topics, often related to dining/cooking, storytelling & other performance, education...and other assorted things/topics which strike my fancy.  Perhaps I'll even share a bit more about who I am sometime soon.

Here's a morsel for you to chew on, especially if you live in the south suburbs of Chicago, or Northwest Indiana area...

A simply delicious and very reasonably priced out of the ordinary dining experience is to be had at

Mishkenut Mediterranean Cuisine

221 Ridge Rd
Munster, IN 46321

(219) 836-6069

They even have a Facebook presence (hope this link works):

https://www.facebook.com/mishkenut.mediterraneancuisine?ref=ts

The appetizers (from baba ghannouj, to tabouli, to walnut stuffed prunes wrapped in turkey bacon--try them and then pass judgement!) are so fantastic that you could easily make a meal of them, but you'll want to try one of  their exquisitely seasoned, perfectly cooked kabobs (chicken, lamb or beef).  If, like me, you are too full for dessert, don't worry, they always bring you a two-bite homemade chocolate (with raisins and almonds) that will melt in your mouth and make you promise yourself to return sometime soon to this culinary jewel.

Enough from me...what about you?  I'm off to see the new X-Men movie.

Learning Curve

First time venturing out into the blogosphere, so we'll keep it simple--real simple. Hello out there! Look to hear/see more next time.