From My Own Backyard

My feet need to be elevated so high onto the top deck rail the chair balances on a quarter inch of contact between it and the decking, one hand formed around a sweating glass of lemonade, the other making a louvered blind over my eyes squinting at the white heat of summer.

I need the murderous sounds of withering grass clamoring for water in my ear. Okay for maybe a day I need that sound. I’m scraping the pan for some emotion, something good to tell you. It’s been a hard winter here. Lots of snow and cold. But far worse has been the lag of light. The laps of flame from the fireplace have done all they can to help, but their persistent cheer failed in their valiant attempt to coax smiles from us weeks ago. Now the flames leap and crackle ignored. Even the heat’s no longer appreciated.

We traveled today. I had the normal travel joy, but damnably tempered. A bit under duress, strained, contrived even. Still I saw things I’d never seen even though we drove a mere 2 hours from home. Towns are like people. Shaped by all their past experience, each is unique. If you don’t command your eyes to see that a pecan tree in Arkansas is different than one in Oklahoma, the melding of one square mile of American dirt into another will make all pecan trees appear the same. Eyes prefer lethargy and laziness. I fight mine constantly. So far I’m winning.

I think cabbage thinly sliced into a searing wok with a glug of oil and soy sauce served with an overeasy egg and several hard shakes from a bottle of hot sauce is in order tomorrow. It doesn’t sound like much, but it’s sunshine on a plate.

An egg is tragically absent from the plate below. None were in sight the last desperate time I made this.

10 Comments | Print Page | Permanent Link | RSS Feed

Oklahoma Fried Potatoes & Rocket Science

The hot, powdery sand sifts into every nook of my flip flop clad feet. It’s the same sand from which a garden has annually erupted for as long as I can remember – more than 3 decades. The same except for the fluffing of it by fertilizer; some years from the best fertilizer — shoveled from the chicken coop by my sister and me. The same except for the fertilizer and the various crops of vegetables that have been rotated through to ward off the weariness from the same ole plants year in and year out. Gardens get bored too.

Close to embarrassing myself in front of citified nephews that have no idea what a potato plant looks like, I recognize the row of plants from which my Dad has already enjoyed several suppers. Prying the plant from the ground takes a bit of doing. The soil is hard and protective of its treasure. Large and small, red and white, the pebbled potatoes show themselves. The tops are chopped; the potatoes drop into a brown paper bag. The same befalls the onions.

The yellow crooked neck squash is just blooming. Darn. And I don’t see any okra this year. Pride checks my yell to question where the okra might be. I grew up here. I should know this. The nephews are watching.

Every supper of my youth witnessed a platter of fried potatoes cooked in a black, tar bottomed cast iron skillet. Being the family cook most nights, I learned the process well.

Like most dishes of this deceptively simple sort – biscuits, pie dough, venison, and fried chicken all fall in this lot, the lie behind the perceived ease to whip up one of these dishes drives many a Southern woman insane.

In other words, there’s a technique. It takes the right temperature, the right amount of oil, when to turn, how much to turn, how long to leave the lid on while the potatoes soften to the perfect consistency before the browning begins, etc.

So maybe it’s not rocket science…

Classic Southern Fried Potatoes

Potatoes — any kind, any color, any size

Onions — the same

A bit of yellow squash and/or okra if you have it or your parent’s is past the bloom stage and you can pluck whatever size you can get away with. And of course, find the okra.

Salt & pepper

Oil — to your taste — I like peanut or vegetable oil. Canola will work. Olive oil too, but it will lend a different flavor. And then there’s lard.

I don’t peel a new potato, but you can if you want. As far as the cutting up technique, I tend to cut the potato from end to end into something less than 1/4 inch slabs; then from side to side into shorter pieces but still about the same thickness. Chop the onions. For the yellow squash, I slice into rounds of about 1/4 inch. The same with the okra. Yep, all in the same bowl will do just fine.

IF you’re using a bit of squash and/or okra with the potatoes, sprinkle some flour and cornmeal over everything. Sometimes I’ll do this even with just potatoes and onions. The grit from the cornmeal is a learned craving, or a crazed learning. Take your pick.

Put enough oil in either a seasoned cast iron skillet, or a non-stick skillet (like the one I use when my Mom’s not looking) to come up to a bit less than 1/3 of the depth of the pan. You’re making fried potatoes here, NOT french fries, so we’re not deep frying. Heat the oil to about 375, or until a slice of potato sizzles. Dump it all into the pan.

Oklahoma Rocket Science

For more foodie fun, check out Wanderfood Wednesdays over at Wanderlust & Lipstick!

3 Comments | Print Page | Permanent Link | RSS Feed

Chocolate

Chocolate. The one word says it all. This is a celebration of it, Valentines day or not.

Her road trips have reaped the discovery of some of the finest handmade chocolate. You can order Swiss chocolate (and she did merely for variety), but the best yet is from a tiny shop in Meetseetse, Wyoming and another in Deadwood, South Dakota. And she’s had some fine chocolates as you’ll see. Here, in her opinion, are the standards, the chocolate truffle go-to’s, some classics, and some not. They’re anything but basic. This post is all about taste and will run the gamut from some of the best handmade truffles in the world to a “flavored” chocolate syrup. And she insists Champagne to savor them properly is really a must (make it nice and dry, please).

The Meeteetse Chocolatier is off the beaten path. During a tour of the West, a merchant in Cody, Wyoming tipped her off to the cowboy confectioner. Tim Kellogg is a real cowboy. And a chocolatier. Seems an unlikely combination of talents, but that did not deter her! He’s not been making chocolates for 100 years, or even 10, but it’s obvious at the first taste, it doesn’t take that long to perfect something divine.

The Meeteetse Chocolatier

From his website: “In June of 2004, my mother suggested that I make a bunch of truffles and brownies to sell during the Cody Stampede as a way to raise money for a new bronc saddle. I said Absolutely Not! My mom finally talked me into getting a booth at Art in the Park, and that was that.” Ahhh, were it not for the advice of Mothers! The world might be chocolateless. She shudders.

Vosges Chocolate was inspired when Katrina the Chocolatier and genius behind these uniquely exotic truffles, had a life moment with truffle beignets at the Place des Vosges. Combining chocolates from all over the world with unique ingredients, such as dark chocolate infused with Japanese wasabi and ginger topped with black sesame seeds, lends a delightful twist.

She had eaten a few boxes of these before learning the correct pronunciation of “Vosges” and wants you to have that very important information so that when you call to place your order, there won’t be any confusion on your part about having dialed the correct establishment. Just say “Vohj” real fast, kind of drawing out the end a bit, with as much of a French accent as you can muster, and you’ve got it. The factory’s in Chicago, so actually, any accent will do.

Coldplay designed the plate. Since the top two words are “Love and Chocolate”, she bought it. Besides, she likes Coldplay.

Here’s another of her favorites. Teuscher chocolates are imported from Zürich, Switzerland where they’ve been making them for 70 years. Her husband bought the first box several years ago in New York on business. The Classic Champagne Truffles are the signature chocolate of Teuscher. There’s really a smidgen of Dom Perginon champagne creme in the middle! So guys, this one truffle will meet your quest for chocolate and champagne all in one convenient bite. Not.

You didn’t think she was a total chocolate snob, did you? Being a true chocoholic is not nearly as profound as some will lead you to believe. No proper story about truffles, champagne, diets, wasabi, cowboy confectioners, and words she can’t pronounce would be complete without chocolate syrup. And yes, it does say “FLAVOR”, as in, it’s not the real thing. Forget it. It’s good. Fox’s U-bet Original Chocolate Flavor Syrup has been made for 104 years in Brooklyn, NY. They know chocolate syrup.

Here’s the recipe for the famous egg-cream for which their syrup was originally intended.

The Original Brooklyn Egg-Cream
• Take a tall, chilled, straight-sided, 8oz. glass
• Spoon 1 inch of U-bet Chocolate syrup into glass
• Add 1 inch whole milk
• Tilt the glass and spray seltzer (from a pressurized cylinder only) off a spoon, to make a big chocolate head
• Stir, Drink, Enjoy

Of course there’s a favorite. She won’t bore you with all the appropriate superlatives these truffles deserve. You’ll simply have to order a box for yourself or someone you really, really, really love. The Chubby Chipmunk was discovered on a winding road trip that found her in Deadwood, South Dakota. She broke the law there. Not over these, however. But mind you, they’re that good.

They don’t look the same as other truffles. Kind of lopsided and mishapen and a bit alarming when the lid is raised, you slowly realize as you’re examining them, they’re handmade. As in no machine touches them, ever. They’re so beautiful you feel sad at first to bite into one. That passes quickly. They’re about an ounce-and-a-half of exquisite chocolate sublimity. She’s addicted to the darks and feels certain the diet will be breached over one, or more of these.

Champagne. Whoever said champagne was meant for celebrating didn’t drink much of it. She doesn’t know about you, but it’s made for drinking, and with anything you like. She overwhelmingly prefers it accompany chocolate.

” Champagne! In victory one deserves it; in defeat one needs it”– Napoleon Bonaparte

Technically, as you’ve likely heard, “champagne” refers to wine from the Champagne region of France. Practically, it refers to any bubbly you want, but if it’s not from France, the correct term is “sparkling wine”.

She dislikes the rule, and never says “sparkling wine”. She’s yet to be arrested for that. Brut Natural is the most dry, Extra Brut, Brut, Extra Dry, Sec, Demi Sec, Doux, follow. She prefers dry champagne, but claims Brut Natural, Extra Brut are difficult to find, so she drinks Brut. Here are her favorites from the least expensive up:

P.S. She’s actually had a glass of Dom Perignon and was disappointed, a real blow. Maybe her expectations were too high. Her taste buds too low.

Korbel Brut $11
Piper Sonoma Brut $14
Roederer Estate Anderson Valley Brut $22 ** Best champagne for the value
Louis Roederer Brut Premier $53
Bollinger Special Cuvee $55

Website Information

Meeteetse, Wyoming Chocolatier: h ttp://www.meeteetsechocolatier.com/

The Chubby Chipmunk: www.chubbychipmunk.net

Vosges: www.vosageschocolate.com

Teuscher: http://www.teuscher-chocolate.com/champagne-c-2.html

Fox’s U-Bet Original Chocolate Syrup: http://www.foxs-syrups.com/index.html

4 Comments | Print Page | Permanent Link | RSS Feed

Travel Photography with a Disposable Camera

Your camera equipment was stolen in Portugal. A clumsy bauble above the Seine left the river owning the digital SLR. You own no camera equipment, but there’s something you really want to photograph on your upcoming trip. Lots of scenarios could result in a disposable/single use film camera landing in your hands. The good news is great photos (even artistic photos) can be achieved with the simple equipment.

My personal experience has shown there to be an advantage to carrying a disposable camera (my secret weapon is out!) – everyone thinks you’re a tourist with no serious photographic intent. This translates to an ability to capture moments that wielding more serious camera equipment can make difficult. A whole new world opens up to the holder of a disposable camera.

Disposable film cameras come in several ISO choices – 100 to 800, but at most convenience type stores (and even vending machines in Japan), you’ll be hard pressed to find anything other than 400 and 800, with 800 being prevalent. A flash is optional (and recommended). Various manufacturers make them today in a few “versions” – wedding, sport (waterproof up to 50 ft.), panoramic, and one with a zoom function, albeit a weak zoom function. Chances are if you’re purchasing one on the road, your choices will be limited to the most basic.

Despite the simplicity a point and shoot, fixed focus camera connotes, to get photographs you’ll be proud of, MORE work and creative thought is required – not less. Understand the camera’s limitations. They typically focus anywhere from 4-5 feet to infinity, and for the flash to be of use, you’ll need to be within 10-12 feet of the subject. Work within these restrictions though and magic can happen. And remember, the camera has nothing to do with how you see the world. Look for new perspectives and the single use camera will become your photographic friend.

Before we get into the tips, here’s something else to consider where disposables are concerned: kids LOVE them. Put one into the hands a child and prepare to be amazed!

While ALL the basic photography rules apply, there are a few things in addition to the basics that will give your photos from a disposable camera some WOW power.

Disposable Camera Pointers:

* Search for reflection. Reflection can be created from water, mirror or glass, the cone of an airplane, a pair of reflective sunglasses, or a rear view/side mirror. Use it for an artistic slant on common scenes.
* Panning the disposable camera can yield photographs with a bit of movement to them. It takes practice to know how quickly to bring the camera from side to side while you click the shutter, but it’s worth experimenting.
* Try using the headlights of a vehicle, or a flashlight to light your subject matter.
* Tilt the camera to capture scenes with a twist to the perspective.
* Take a picture of part/half of something. It’s a technique I’ve experimented with on occasion, and while it works best with close subject matters, it can yield a very interesting photograph.
* Assuming you sprung for the flash, use it! Backlit photographs, especially of people, benefit greatly from using the flash. Overall, don’t be afraid of using the flash. Unexpected effects will often be the result.
* Don’t be afraid of haze, fog, steam, or any condition that to the bare eye seems out of focus. Tack sharp is overrated.

Basic Photography Tips: (several of these tips are from Doug Henderson, 7 Tips from a Photography Pro)

* LIGHT….is the only thing you are photographing, so make it your prime consideration. Where is the light? How is it falling on your subject? What color is it? How hard is the light?
* Everyone sees the world at eye level. For your photos to stand out, find ways to shoot at anything but eye level. Stand on something, or get lower, even to the point of lying on the ground.
* Get off the beaten path, like the star ship Enterprise; BOLDLY GO WHERE NO MAN HAS GONE BEFORE.
* Don’t be afraid. Don’t be timid. Never fear to ask anyone to do anything that will make a better picture; the worst they can do is say no, or maybe HELL NO.
* Tune in to the time and place. In the same sense that you can never swim in the same river twice, you can never shoot the same photo twice; the river of light is at a continuous ebb and flow. Let that moment speak to you, and then use your camera to take that message to the rest of the world.
* Shoot from your heart.
* If it’s not interesting, you’re not close enough.
* Don’t put the object of interest in the middle, a rule commonly called the Rule of Thirds. Offset the focal point.
* Look for symmetry of objects or a repeating theme.
* Walk all the way around something (if you can) to check out the various perspectives. You’ll be surprised at how the “backside” of things appears.

If you’re still convinced travel photography can’t be pursued with a disposable camera, shoot with one for 2-3 weeks at home. Sometimes it’s the simple exercise of carrying the camera around and tripping the shutter that overcomes our hang-ups.

P.S. It’s photography – have FUN!

4 Comments | Print Page | Permanent Link | RSS Feed