Category Archives: Cooking

Laissez bon temps rouler

Spring                                                    Mountain Spring Moon

Yesterday I discovered a restaurant in Littleton, Nono’s. It has the most authentic New Orlean’s cuisine I’ve tasted outside of New Orleans and Savannah.

Red beans and rice has been a dish I’ve loved since first encountering it in 1978.

After the red beans and rice I ordered two beignets, the signature dish of Cafe du Monde. Expectations low the smell of the hot, obviously just cooked dough made me adjust. They were wonderful. I did not order the cafe au lait made with chicory coffee, but I will the next time. The only thing missing was the water glass with beads of moisture on the outside. And the glass walls of Cafe du Monde.

 

Dehabituation

Winter                                                                                 Settling Moon II

The move has occasioned some changes in long standing habits. In Andover I regularly went to bed at 11:30 pm, getting up somewhere between 7 and 8 am. Since the move happened close to the change from daylight savings to standard time, I was able to move my bedtime back to 9 pm with little effect. That means I now get up between 5:30 am and 6:00 am.

It is, for example, 6:15 am here now and I’ve been up since 5:30, fed the dogs, got the newspaper and come up here to the loft for some work time. It’s not actually work quite yet, but I’m developing a new habit, working in the time after I’ve fed the dogs. Working in this time helps me delay breakfast until after 7:00 am, another new habit. This one involves eating only between 7:00 am and 7:00 pm.

So far this latter new habit has allowed me to maintain my weight at 153, almost 20 pounds lighter than my heaviest in Minnesota. I lost the weight, most of it, in the move, a combination of stress, physical exercise and my low carb diet taking hold.

Kate, too, is at an all time slim, down to 115. The move has been good for our BMI. I suggested to Kate that we’d both lost weight because people are just fitter here in Colorado. Irony aside the emphasis on fitness here does reinforce good eating and exercise habits, something I like. Yes, these are my choices and I’m responsible for them, but it helps to have societal support.

The Fort

Winter                                                                                       Settling Moon II

 

Took my sweetheart out to eat last night. We went to The Fort. This unusual restaurant is about 30 minutes from Conifer in Morrison, near the Red Rocks Amphitheater. It began as a suburban foothills home, but when the cost of the adobe construction began to exceed budget the lower level became a restaurant, The Fort, and the upper level family living space.

The Fort models itself to some extent on Bent’s Fort, a trading post that was “the only major white American permanent settlement on the Santa Fe Trail between Missouri and the Mexican settlements” according to Wikipedia. (Bent’s Fort reconstruction)

In addition to the adobe facade the Fort took as its guide the cuisine available in the 1830’s along the Santa Fe trail and served at Bent’s Fort.

Kate and I chose their game plate:  “Our most popular dish! A bone-in Elk chop, Buffalo sirloin medallion, and a grilled teriyaki Quail. Served with seasonal vegetables, Fort potatoes, and wild Montana huckleberry preserves.” The buffalo was tender and cooked perfectly. The elk chop, while tasty with the huckleberry sauce, had some gristle. Kate enjoyed the quail.

Our table over looked night time Denver in the distance to the east, twinkling in shimmers of air rising from the plain. It was not cheap, but the ambiance, the unusual menu and the company made it worthwhile.

 

A Shoutout to Calvin

Samain                                                                                Closing Moon

Not often that your waiter hands  you his card. Calvin handed his card to Tom last night at Cafe Zentral. He was our waiter for the evening and a very knowledgeable one. On his card was his web address: www. stalvig.com from which the copy below is taken.

Shows that traditional boundaries and boxes don’t have to contain us. A shoutout to Calvin and his brand.

STALVIG is a lifestyle and craft brand lived and handmade by CalvinCalvin Stalvig

Raised on Lake Superior, based in Minneapolis, and residing for stints in Berlin, Calvin is in the world roaming countrysides, pedaling city streets, leisurely lunching, baking pies, climbing trees to forage for apples, preserving garden harvests, crafting, traveling, gathering friends, sewing, knitting and learning.

Life should be inspired, meaningful, beautiful, simple, and shared. Handcrafted Life is Art.

Rich in History and Rich in Memory

Samain                                                                               Closing Moon

Lunch today with Ode, discussing a brochure, a sales book for our house at the Birchwood Cafe. Dinner tonight with Tom, Roxann and Kate at Cafe Zentral. Each of these moments, extending friendships, adding to the years of time together, and in that sense not all that remarkable, are nonetheless remarkable. And poignant.

At lunch today Ode passed me as he came to sit down, placed his hand a moment on my shoulder. In that brief touch was twenty-five years of shared history, of knowing each other. We ate, spoke of our move to Conifer-“This is really happening,” he said.-his upcoming long trip to France with Elizabeth, about the cutting boards he was making of exotic woods. Then, we discussed which pictures, what words, might help that one person or couple see our property as their next home. And we were done.

Kate and I came early to Cafe Zentral, a relatively new restaurant at 5th and Marquette in the old Soo Line Building. The blue line runs beside it, on its way out to the airport and the Mall of America, on the way back to Target Field where the Twins play.

This place is dim, in the way that upper end restaurants often are. The food was excellent and continued that trend I’ve experienced elsewhere. That is, you get less food as you pay more for it. Gotta be one of the few products for which that’s the case.

It was not the food though, not the restaurant, not the blue line or the downtown location, but the friends. Tom and I have been Woolly Mammoths exactly the same length of time. We were initiated at Valhelga together, a year or so after the Mammoths came into existence.

Again, we spoke of this and that, but even the content of the words was not so much the point, but the being together, the being seen by each other, the acknowledging of those years, the now long years we’ve known each other.

So today I am a rich man. Rich in friends and in history. And able, thanks to long years of analysis, to say good-bye and retain these friendships. To see the parting not as final, not as abandonment, but as the closing of a chapter, the end of a period of time. I’m grateful to all these friends who value me enough to say farewell.

 

Nocturne

Lughnasa                                                                          College Moon

It has been a full week so far and we’re only to Thursday. The front porch looks so good, painted and new cedar flooring, steps. New windows on the shed and it gets painted, too, probably tomorrow. (note. these were done by our handyman, Dave Scott.) The firepit’s repaired. The bookshelves are empty. The Rav4 had it’s oil changed and tires rotated. Learned that it will not tow much at all, 1,500 pounds, so that’s not gonna work for the live stock trailer. Picked raspberries and tomatoes. Made chicken noodle soup. Worked out a couple of times. Translated several lines of De Bello Gallico. And all this while retaining my status as a retired person.

Glad it’s quiet. Silent night. Silence is holy in my world, so holy night, too.

A Small Thing

Lughnasa                                                                               College Moon

Kate’s got some kind of malady that made her want my chicken noodle soup. It’s my signature dish. And the recipe is an old family recipe, maybe. The soup recipe is on the Golden Plump chicken label.

Making it is a small thing. Cut onions (ours) one cup. Cut carrots (ours) one cup. Put in a full clove of garlic cut and smashed (ours). This last is my addition. A cup of celery. Some olive oil. Sautee for five minutes. Then add the chicken and the corn (frozen). Bring to a boil, reduce to simmer and cook for one and a half hours. Remove chicken. Remove skin. Cut chicken meat into small pieces and restore it to the pot with the egg noodles and peas (frozen). Boil for ten minutes. Freezes well and since there are ten cups of water, makes a bunch.

Growing the onions and the carrots and the garlic is a small thing, too. These sort of small things are our lives. Yes, there are the grand gestures: winning an election, bringing home a fat paycheck, building a business, designing a house, getting a degree. Yes, there are these. But without the small things, done by someone, there is no body, no energy, no health for the grand gesture. And the small things must be done every single day while the grand gestures occur only occasionally.

So this is a nod to the small things that make our lives.

Three Score and Ten. And jazz.

Lughnasa                                                                   Lughnasa Moon

We celebrated Kate’s 70th tonight, 8 days ahead of her August 18th birthday. Down Bob Dylan’s Highway 61 is a town called Hastings with a new bridge over the Mississippi, two graceful arches painted orange and lit at night. Across the bridge and beyond Hastings is the Alexis Bailly vineyard, founded in 1973 by a Twin Cities’ attorney.

Tonight, as it has done for four years now, KBEM joined with Nan Bailly, daughter of Alexis, to sponsor an evening of jazz and locally sourced food. Nan’s vineyards are green, healthy appearing and the building her father built (picture below) houses a small store and a wine bar.

Behind the building is an area with carved boulder seats, contemporary metal sculpture scattered among native prairie and a spot where KBEM put up a large white tent and several long tables.

The chef for the event, Stan Patalonis, put together a Latin menu with beginners that featured Spanish flavors then moved onto Latin America. The food was good, the wine plentiful and the jazz mellow. A suite of clouds gave us a cooler evening, just right in the mid-70’s, and the rain held off until the meal was done.

Kate enjoyed the wine and her birthday celebration. We drove home along the river, then up 280 and 35E and 10 to Round Lake Boulevard. 70 is a landmark birthday and so was this evening.

Headline I Never Thought I’d See. Wonder if they were made by 4-H’ers?

Lughnasa                                                                    Lughnasa Moon

a headline I never thought I’d see, in the Denver Post: handmade bongs and marijuana laced brownies. Colorado here we come.

Blue-ribbon weed: Denver County Fair pot showcase kicks off

“DENVER — Marijuana joined roses and dahlias Friday in blue ribbon events at the nation’s first county fair to allow pot competitions.

Edible products did require tasting. A secret panel of judges sampled brownies and other treats earlier this month at an undisclosed location.

“At first the judges were eating them all, but by the end they were really feeling it, so they just tasted them and spit them out,” Cain said with a laugh. “We offered them cabs home.”



The winning brownie was made with walnuts and dark chocolate. Top prize was $20 and a blue ribbon…

“For the handmade bong contest, three industry insiders judged 17 entries for craftsmanship, creativity — and functionality.

“It has to be something special, something you’d want to use,” said judge Robert Folse, who works at a pot dispensary as a “budtender,” sort of a sommelier for marijuana.”

Matters Thorny

Summer                                                              New (Lughnasa) Moon

croppedIMAG0360Kate destemmed and clipped the wispy end off all the gooseberries I picked. Gooseberries are just this side of not being worth the effort. She put them in a bowl with our blueberries, mixed them and made tarts. Tasty. We also had green beans and carrots tonight, one day out of the garden. With fish.

The Latin I reviewed over the last couple of days continues to come more easily. Incremental jumps, consolidation of past learning and, by now, long practice have combined to push me forward. Kate reminded me (I’d forgotten.) that I started on this because I doubted I could learn a foreign language. But, I wanted to try.

I’ve felt for many years the same way about calculus and step by slow step I’m learning pre-calculus through the Khan Academy. Somewhere back in my education, maybe junior high or so, I got into the habit of racing through exams, wanting to finish well ahead of everybody else and have the rest of the time to myself. As I work on these math problems, I find that same self-pressure, a hurry-up attitude has not left me. It gets in my way. I make bone head mistakes, having to take more time going back over what I’ve done. So, I’m slowing down. Making sure.

Why am I doing this? I enjoy challenging myself, pushing myself into strange places, foreign lands. Latin was a foreign country four years ago, though I’m now a resident alien. Calculus continues to be a faraway land, but I’ve found a path and I’m on it. These are different ways of looking at the world, different perspectives. With Latin I’m going deep into an ancient culture and the deeper I go the more mysterious it becomes. I imagine calculus will prove the same.