The Romance of Trailers, Part Two

More trailers (and a tiki bus) on my to-do quest list:
The Shady Dell in Bisbee, Arizona.

The Romance of Trailers

Is this not the cutest burrito stand you've ever seen in your life? Rural Intelligence's Dan Shaw profiles Bubby's Burrito Stand in Red Hook, New York this week. A road trip to Bubby's has moved to the top of my to-do quest list.

It's not the only trailer on the list. I also want to check out Kate's Lazy Meadow Motel, which offers accommodations in several Airstream trailers.



Fred Flare gives a tour of the Kate's Lazy Meadow Motel Tinkerbell Trailer in this video.

Sweet Spring Turnips

I had to schlep the child and crank out a festival press release this morning, but managed to make it to the last seven minutes of the Great Barrington Farmers' Market. Indian Line Farm had a few bunches of spring turnips left. The crunchy, sweet sample was a revelation. The turnips tasted good raw, but I'm going to try caramelizing them as the farm's Alana Chernila recommended.

Caramelized Spring Turnips

Slice, toss with olive oil, salt and pepper.
Spread on a baking sheet.
Bake for 10 to 15 minutes at 375 degrees.

...and, by the way, I happened to learn yesterday that Daniel Chester French, sculptor of the Lincoln Memorial and former Stockbridge resident, got his artistic start as a child by whittling turnips.

First Figs of Summer

Slice, stuff with a bit of the best goat cheese in the world, wrap with a narrow strip of prosciutto, skewer with a toothpick, drizzle with honey, and bake at 400 degrees for about 10 minutes. Repeat.

(Thanks to Whole Foods for the photo, though I found today's figs at Guido's. There's no Whole Foods around here. For years I shopped at the one on Telegraph in Berkeley. I only share this as it makes me nervous to lift the image from Google. Hello, corporate lawyer: I've already paid and paid and paid for figs at Whole Foods.)

Open Window

Matisse, Open Window, 1905

Today is the first day in at least six months, maybe a year, that I don't have a freelance magazine article deadline to contend with on top of my regular job and family life. This happened because I said a word I rarely say to editors: No.

The various assignments have mostly been fun and the income welcome, but I'm so relieved to have a break. I googled images tonight to illustrate the feeling: open road...big sky...open window.

The Sound of Music notion of God closing doors and opening windows looms large in my world view. I hope I manage not to say yes to the next thing until the view looks like this painting.

Our Funky Cheese Shack Girls in Action

Another fun shot from Paul. Annalena just forbade me from posting any more pictures of her with braces, so this is the last one...for now.

The girls, by the way, were the top earners during the radio station's recent fund drive, raising $1300 during their hour on air. They were, as usual, hilarious and relentless.

More Middle School Graduation Photos

Thanks to our buddy Paul (H's stepdad and D's best Berkshire friend) for forwarding these graduation photos. I'm especially happy to post them here for posterity, as Junior's braces come off this summer.

How to Make Mayonnaise

(Video linked from Food Wishes Video Recipes)

Ingredients:
2 egg yolks
1 tbl fresh lemon juice
1 tbl white wine vinegar
3/4 tsp salt
1/8 tsp sugar
1 tsp Dijon mustard
1 cup vegetable oil
1/2 cup olive oil

I've been trying to wean myself of Hellman's Light, which for the record (thanks, Kate B.), consists of:

WATER, SOYBEAN OIL, VINEGAR, MODIFIED CORN STARCH**, WHOLE EGGS AND EGG YOLKS, HIGH FRUCTOSE CORN SYRUP**, SALT, LEMON JUICE, XANTHAN GUM**, (SORBIC ACID**, CALCIUM DISODIUM EDTA) USED TO PROTECT QUALITY, PHOSPHORIC ACID**, DL ALPHA TOCOPHEROL ACETATE (VITAMIN E), BETA-CAROTENE**, CITRIC ACID**, NATURAL AND ARTIFICIAL** FLAVORS (SOY), PHYTONADIONE (VITAMIN K), PAPRIKA OLEORESIN.

*INGREDIENTS NOT IN MAYONNAISE.

My Mother Likes This Picture

My mom wrote today that she thinks this photo should go with my blog profile. It's perhaps not so pretty as the teeth posted above and I'm not quite prepared to let that winning smile version of reality go, but for those of you who may wonder what I actually look like at seven in the morning in the woods with Goose...

Father's Day

Interview with Liquid Chef Kim Haasarud

Kim Haasarud is the author of 101 Margaritas, 101 Martinis, 101 Sangrias & Pitcher Drinks, and 101 Champagne Cocktails.

In 2002, she founded Liquid Architecture, a beverage consulting firm that creates signature drinks and bar concepts for a wide variety of clients, including The Atlantic magazine, Mont Blanc, Fox Searchlight, Warner Brothers, HBO, Comedy Central, and the Tribeca Film Festival.

You won’t find the standard neon green Appletini on her ever-changing bar card. Instead, this Alice Waters of bartending might shake up an Appletini using fresh-pressed apple juice with a dash of clove or cinnamon.

*******

Gina: What is your creative process for concocting signature cocktails for events? On your website, I see that you designed drinks for Maxim's party with the Pussy Cat Dolls. Please describe the drinks and why and how your chose them. Did the event planner give any direction beyond "make sexy cocktails"?

Kim: I easily get inspired by taking trips to my local farmer's market. A lot of the inspiration from my 101 books came from those trips. I would see some fresh, seasonal ingredients--like cherries, watermelon, cantaloupe, etc. and build a cocktail around it. For events, I can get inspired by a particular theme. For example, at the Maxim Pussy Cat Dolls party, I wanted to use some "sexy" fruits and aphrodisiacs --chocolate, cherries, martinis, and tequila. (Yes, tequila can be very sexy.) Sometimes I will incorporate a sponsor into a cocktail. For example, one party I did, Garnier Fructis (the shampoo) was a major sponsor. I created a "Fructini" made with various citrus fruits used in the shampoo--grapefruit, lemon, and lime.

Gina: How many cocktail resource books do you own? What are a few of your favorites?

Kim: I own a ton. A few of my favorites include:
Dale DeGroff's Craft of the Cocktail
Ted Haigh's Vintage Cocktails
How to Mix Drinks by Jerry Thomas (the Godfather of Bartenders)
Savoy Cocktail Book by Harry Craddock
Drinks by Vincent Gasnier (he has a lot of great recipes for various syrups and punches)
Joy of Mixology by Gary Regan
Mr. Boston's Official Bartender's Guide by Anthony Giglio

Gina: My father-in-law passed away this week. Are there traditional drinks associated with funerals, wakes, or grieving?

Kim: Good question. I think the best tribute to someone who passed away would be to toast with a drink that was their favorite. Savor those flavors that he/she really loved. (And that doesn't necessarily mean it has to have alcohol.) I know at my funeral, I want people to be toasting with Margaritas made with a good silver tequila and fresh limes! (No salt.)

Gina: If you were a cocktail, what cocktail would you be?

Kim: I think I answered it above--a Margarita of course! It's a casual, non-pretentious drink that can be enjoyed year-round.

Sangria Recipes

From Kim Haasarud's 101 Sangrias & Pitcher Drinks:

Spanish Sangria
1 bottle Spanish red wine
1/4 cup cognac
1/4 cup orange curaçao
1/4 cup simple syrup
2 oranges, cut into half-wheels
2 peaches, cut into cubes
2 lemons, cut into half-wheels

Place all of the ingredients in a large glass or ceramic container and sir well. Cover and refrigerate for at least 4 hours. Serve over ice in rocks glasses. Garnish with additional fruit if desired.

Serves about 6

Watermelon Sangria
1 bottle dry white wine
3/4 cup watermelon schnapps
1/2 cup white cranberry juice
2 cups freshly scooped watermelon balls
2 limes, cut into half-wheels

Combine all of the ingredients in a large glass or ceramic container and sir well. Cover and refrigerate for at least 4 hours. Serve over ice.

Serves about 7

R.I.P. Robert Barrett

My father-in-law passed away last night.
He was a kind and honorable man.

The Garden Conservancy's Open Days

This Saturday, June 14 is the Columbia County Open Day. Click here for the schedule. My weekend is looking topsy turvy, but I hope to stop by at least one of the gardens.

Watermelons in China

Speaking of Radishes

I can't speak of radishes without thinking of Noche de Rábanos (Radish Night) in Oaxaca. For more about the holiday, including a video and lots of wonderful photos, see this article by Ron Mader on Planeta.com.

Great Barrington Farmers' Market

Paige inspired me to pick up French radishes this morning at the Great Barrington Farmers' Market. I'm going to do as she suggests and shred them atop a green salad, dressed with her special vinaigrette.

The Orloff House Vinaigrette

1/2 cup good quality extra virgin olive oil
2 T balsamic vinegar
1 T champagne vinegar
1 t dijon mustard (or more to your taste)
1/4 t lemon oil
a pinch of Maldon salt
a few grindes of good pepper
a pinch of herbes de provence (optional)

Combine all ingredients in a glass jar with a screw-on lid, and shake to emulsify.

Paging Germantown, Maryland

This blog is oddly popular in Germantown, Maryland, a place I've never visited. Who are you people? Do you know each other? I'm mystified, but appreciative of your interest.

For the Love of Our Funky Cheese Shack, Part Two

This fabulous new poster for WBCR was designed by Karen Skelton. I love it that Our Funky Cheese Shack and Democracy Now! get equal billing.

Ten Minutes to Count to Ten

This meme comes by way of Ericka Lutz. It's called "The Power of Ten" and I tag you.

Ten Years Ago
We were living in a rented casita in Corralejo, a dusty village located in the countryside outside of San Miguel. Our little house had a cactus fence around it and brick boveda domed ceilings. Annalena was three and attending a Mexican Montessori preschool. My father had just recently passed away. I spent a lot of time staring at the mountains and listening to Junior Walker.

Ten Months Ago
Last August I was in the homestretch of the BTF season. I enjoyed seeing Shaw's Mrs. Warren's Profession.

Ten Days Ago
I was wrangling actor bios for the program.

Ten Hours Ago
I was finishing up a magazine assignment about Canyon Ranch. I did not write about stumbling upon Cameron Diaz in the locker room.

Ten Minutes Ago
I was writing my mother an e-mail about yesterday's lovely lunch with a new friend at Blue Ribbon Sushi

Ten Minutes from Now
I will eat some low-fat dulce de leche Häagen-Dazs.

Ten Hours from Now
I'll be at the office.

Ten Days from Now
I will be researching an article about breathing rituals. I will also likely be stressed out of my mind at work.

Ten Months from Now
I hope I'll be writing a new book.

Ten Years from Now
I do have long-term wishes, but feel too superstitious to share them here.