July 19, 2006

What is a Recipe?

But the journey is what a recipe is all about. Cookbooks should teach us how to cook, not just follow instructions. By paying attention, a cook should be able to internalize the process, rendering the written recipes obsolete. The point of a recipe should be to help us find our own way.

Daniel Patterson, Chef, Coi,

San Francisco

via July, 2006 Food & Wine

Jul 19, 2006 7:40:00 AM | Writing

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Two Weddings, One Move & A World Cup & TDF As you now know I am still doing this blog effort. This month marks year two. My extended absence is due to the twists and turns on this road of mine over the past two months. After going through an owner move-in eviction, seeing lots of miserable rentals in San Francisco I have move slightly to the north to Marin County into a little cottage with an IBK, with a total living space of less than 500 square feet. I'm seriously downsizing everything as I was in a nice 2BDR rent-controlled city apartment. Change I remind myself, is good. (and what was I doing with 8 boxes of cous cous and 450 cupcake liners?) All this and I decided it was a good idea to manage the World Cup office pool. Then the Tour de France scandal... A week before the move a long time best girlfriend moved with her equally sweet hubby-to-be for new careers and a life in Vancouver. Their wedding was on a small island 100 miles north of this cosmopolitan location on Cortes Island. Aside from great beauty and oyster farming (darn that red tide!) the largest draw to this island is the educational retreat center of Hollyhock. The site opens to the sea while being wrapped in rain forest. The wedding was beautiful, the seaside ceremony a girl's dream and the love flowed as did the Etoile champagne. All meals served at Hollyhock are vegetarian. Many of the wedding party were anxious about this aspect...
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Shaken, Not Stirred I love to drink Martinis, Two at the very most After three I'm under the table, After four I'm under my host. Dorothy Parker Two thousand and six marks the 200th anniversary of the cocktail—or at least the first recorded mention of the word. And while the tradition of the American cocktail is long, and varied you can seek out Mr. Boston for details. There’s really only one clear choice and it is quintessentially American─the Martini. (Yes that’s an intentional capital.) The elixir of choice for M.F.K. Fisher, E.B. White, Kingsley Amis and H. L. Mencken who deemed it "the only American invention as perfect as a sonnet." As Lowell Edmunds discusses in his scholarly deconstruction of the cocktail, Martini, Straight Up: The Classic American Cocktail, the word "Martini" evokes not only a cocktail, but also an image and an idea. The symbolic potency of the Martini depends first on its uniquely inverted triangular cocktail glass in which it is traditionally, and secondly on its ingredients. This is where the quality of the gin or the vodka matters most. And to many purists it also rides on the name: if someone identifies a given drink as a Martini, then, for symbolic purposes, it is a Martini. Purists when calling for a martini are expecting the gin-based mix. There is no other cocktail that is more sophisticated, urban, adult and American than the Martini. It's symbolic of a nostalgic past--of three-martini lunches, the Brat pack, James Bond and 1950s black and...

jeannebee

what happens to the hole when the donut is gone?

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