Tag: #Food

  • ODDS and ENDS: My Head Hurts, (Place Holder), and SOUP!

    (Revved up like a deuce…)

    I didn’t sleep well last night, so I know that’s the main reason, but man, my head hurts. On a scale of 1 to 10, 1 being barely there and 10 being the worst pain imaginable, I would say I am at a 2. But the pain in behind my left eye, going up the left side of my head and ending at the back of my skull. Usually, when I get pain behind an eye, that is the red flag of a migraine. But like I said, the pain is low and that leads me to believe that this will become a dreaded migraine. In fact, it’s been years since I had one. I used to get migraines a handful of times a year, while normal headaches would happen at least once a week. You might find this hard to believe, but this would happen to me back when I was working a normal 9 to 5 job. I think it had everything to do with stress, and now I don’t live as stressful of a life, but there are still stresses.

    (Place Holder for a good idea)

    You know who loves soup? Me and my wife. You know who hates soup? My kid. You know who is willing to try any food you put in front of them, except soup? That is also my kid. I find this so confusing about her. I’ve asked her often, what is it about soup that you hate? And she just says, I don’t like soup? But she likes ramen. She loves when we make a Japanese hotpot at home. She loves getting pho. But soup. Even a normal basic chicken noodle soup, she hates. And this hatred for soup has been growing. The kid won’t touch a stew, or gumbo. My friend made a really great gazpacho the other day, and she refused to try it. The wife and I are getting a little worried as we are getting closer to Autumn, and we have soup plans. (And I realize how funny and odd that last sentence was.) There’s a clam chowder I want to make, and the wife has her eye on a couple of different French stews that she wants to try. We both found a mushroom soup recipe that we want to try, and I found a video of a Japanese vegetable soup that think would be perfect for a cool Fall lunch. I mean, we are going to move forward with the soup plans, I just really don’t want to leave the kid behind, nor turn her off to the idea of soup for the rest of her life. You know, like how people who ate too much canned tuna as a kid can never have anything with tuna in it, no matter how well prepared it is. I don’t want that to happen to the kid. But… soup. SOUP!

  • ODDS and ENDS: End of Summer, Banana Ball, and Monday

    (Nothing really matters, anyone can see…)

    Well, I know the season of Summer isn’t over, but the kid starts school on Monday, so that means that this is the last weekend of Summer Vacation for the kid, and hr family as a whole. It did go by fast, and I do think all of us were ready for it to come to an end. This was the first Summer that we all chaffed at leaving our routine. I think in a large way, we had all come to enjoy the order that the school year brought us. It was like we had too much freedom. That really isn’t fully true, as we did enjoy going to to community pool, and the kid did love going to camp. The short vacation to West Virginia was relaxing, and calm and very enjoyable. It gave the wife and I a chance to recharge, and like all truly good vacations, it was over too soon. And though we still have at least another four weeks of heat and humidity in the City before we will notice a season change, it is time that we say farewell to Summer 2025. Goodbye, Summer… Goodbye, Summer…

    Okay, I get it; Banana Ball is a whole lotta fun. I will also say this; Banana Ball respects its fans, which is way more than I can same for MLB, the NFL, or NHL, and I’ll throw the NBA on that pile, too. Perhaps Banana Balls success is because it leans more in towards entertainment rather than athleticism, which is not to say the players are not athletes, for they are. Or perhaps Banana’s success is because the fan comes first in this equation. No flex priced tickets, no televised games stuck behind paywalls, no paying to reserve the right to buy season tickets, and basically not treating fans like they’re a mark who needs to have as much money squeezed out of them as possible.

    Speaking of the end of Summer, and stuff starting on Monday. I gotta get back into my writing routine…

  • ODDS and ENDS: Ravenous Day, Cooking, and Don’t Be an Angry Old Dude

    ODDS and ENDS: Ravenous Day, Cooking, and Don’t Be an Angry Old Dude

    (Sweet Dionysus
    She never really liked us…)

    I was hungry all day yesterday. And I mean all day; morning to night, and then again this morning when I woke up. I remember that back in my twenties this would happen to me often enough to name this affliction – A Ravenous Day. On these days, no matter how much I ate, or how often I ate, I would never feel full or satiated. Yesterday was A Ravenous Day, and I did my best to handle this situation in the healthiest way possible, but fruits and veg wouldn’t cut it. I tried salty, but that wouldn’t end it. I tried sweet, but that seemed to make everything worse. I even tried cold pizza at 2am. Nothing worked. I stayed hydrated, and out of the heat, as if that had something do with it. I am bottomless pit.

    I really love cooking for my family. Even with the kid at camp, and it’s just me and the wife, I want to cook for her. I tried Thai fried rice and spring rolls the other night. I had never done it before, and I thought I should try. The rice turned out well, but my ability at rolling rolls was very much lacking. More practice is needed. It was fun for me to try something new, and in a sense, fail at it. I like the idea that the kid is going to come home from camp, and I will have this new meal for her, and it will be something that she will like. But that feeling, of knowing that I am going to make a food that she likes, that we haven’t made at home before, gives me a feeling of providing for, and taking care of her.

    I refuse to be an angry old dude. Anger will not be my driving emotion. I will not be bitter about how my life has gone. I will be a happy silly old man. I’ve met a few in my life, and I aim to be like them.

  • Visiting a Farmer’s Market

    We’ve been going a little stir-crazy in the City of late. Due to an awful illness that ran through the family over consecutive weekends, school soccer matches, and unbreakable playdate commitments, we haven’t left New York City in close to two months. We were all getting the itch to leave the confines of the Five Boroughs. Finally, this past weekend, we put our collective foot down, and decided that this Sunday, we were getting in the car and driving out of town.

    So, we went to the Farmer’s Market in downtown Beacon, NY.

    I like visiting Beacon, for many reasons. First of all, it’s just far enough away from the City to make the drive feel like you are getting out. The town is beautiful along the Hudson River, and about twenty years ago, when I first visited the place with my soon to be wife, we both thought that this would be a great place to live. (Until we found out that homes there go for like $500k to million. And that was back in 2008!) Though living there really isn’t an option anymore, it is a place that we still enjoy visiting. Oh, and they have a rather cool disc golf course in town.

    I should have taken pictures, but I didn’t think of it.

    There is a very simple pleasure of going to one of these farmer’s markets. We’ve done the ones in Tarrytown, and Cold Springs, not to mention the big one in Union Square, as well as a smaller one in Harlem. I’m never sure what I am expecting when we go to these, but I have it in my head that I will find something that will inspire me to cook a huge meal. And that sometimes happens, but the wife is way better at looking at produce, and then thinking up all the things she will be able to make.

    What ends up happening is that the kid buys some little piece of jewelry, and I buy mushrooms, while the wife goes and finds stuff for us to eat, like risotto balls, and homemade doughnuts.

    It took us about an hour to dive up there. We walked around and shopped for an hour, and then took an hour to drive back to the City. We take the lazy way home, driving down 9D, which takes along the Hudson the whole way, but also cuts through forests, and goes up and down the steeper hills of the valley.

    This was the day trip that we all needed. We weren’t gone too long, and we didn’t go too far way. Just enough to feel like we got away for a bit.

  • The Best Turkey Soup

    I got one more Thanksgiving thing to do, and then I will have it all out of my system.

    We ordered a smoked turkey from Greenberg Smoked Turkey, Inc. (FYI, this is not a paid sponsorship, we actually love their turkey.) As such, we saved a turkey leg specifically for this soup recipe. I guess you can say this is also part of our Thanksgiving tradition, as this soup hasn’t let us down in all the years we have made it. I will say this, we prefer swapping out the white wine for a very dry rosé, as it adds a depth that you don’t get with the white. Anyway, give it a shot

    Creamy Turkey and Wild Rice Soup

    Ingredients

    For the Turkey Broth

    • 2 tablespoons unsalted butter
    • 2 onions chopped
    • 1 celery rib chopped
    • 1 turkey or chicken carcass cut into 4 pieces; NOTE: Leftover turkey wings, thighs, or drumsticks can be used in place of the carcass.
    • 3 cups white wine
    • 6 cups low-sodium chicken broth

    For the soup:

    • 1 cup wild rice
    • 2 carrots peeled and chopped
    • ½ teaspoon dried thyme
    • ¼ teaspoon baking soda
    • ¼ cup all-purpose flour
    • 1 cup heavy cream
    • 3 cups chopped cooked turkey
    • Salt and pepper

    Instructions

    For the turkey broth:

    • Melt butter in large Dutch oven over medium-high heat.Cook onions, celery, and turkey carcass until lightly browned, about 5 minutes.Add wine and chicken broth and simmer over medium-low heat for 1 hour. Strain broth, discarding solids.

    For the soup:

    • Wipe out Dutch oven and toast rice over medium heat until rice begins to pop, 5 to 7 minutes.Stir in turkey broth, carrots, thyme, and baking soda and bring to boil.Reduce heat to low and simmer, covered, until rice is tender, about 1 hour.
    • Whisk flour and cream in bowl until smooth.Slowly whisk flour mixture into soup. Add turkey and simmer until soup is slightly thickened, about 10 minutes. Season with salt and pepper. Serve.

    Notes

    Recipe source: Cooks Country Magazine, October / November 2007 issue