clever rhyme, eh? kind of a bunch of flowers today
although this is Mother’s day, it doesn't have
much to do with Mothers, other than I used the term as part of the first item.
This morning I was on my way to Starbucks for my daily shot, and mindful of the special day I thought I would stop at our local Panera’s
and get a pastry for MFO and a bagel for myself. So I was in a pretty good mood,
enjoying the morning weather and lack of traffic while going north on R.
235. I was traveling at my usual five
mph over the limit, meaning I was going about fifty. All of a sudden, I was aware of a small car beside
me, clearly going many more than five mph over the recommended speed (we don’t
have “limits” per se, just signs with posted "goals", which are routinely
ignored).
Anyway, about this time the stop light at the next
intersection went yellow. Now, when I say
the next intersection, I don’t mean (we) were stomp on the brakes upon it. It was visible, but maybe a quarter of a mile
or “up there”. About the distance where
normal civil drivers (like us) would take our foot off the gas coast a bit and
eventually apply the brakes to come to a gentle stop at the light. No problem, we do it all the time. Well, not so my for friend in the little push
car with a wing on the back! Immediately
on seeing the light go yellow the buzz rose to a roar and he shot ahead. Now, we normally think of the “intersection”
as being defined by the edge of the crosswalk marker, and I since I wasn't there (by a long shot) he might have had an inch of his front tire rubber past the line when the light was full red. I muttered something to do with Mothers under
my breath and stopped. Guess who was
waiting for me at the next (red) light up the road? and since I was driving correctly, I arrived as it turned green and cruised by him.
I turned in at Panera and parked along the far side of
the lot, virtually at the foot of the hideous double pole there by the bank. Went in, got my bagel and pastry and when I came
out, there was a car next to me with four people standing by it staring at the
power poles, necks craned skyward. As I got
nearer to them, I could hear them saying something about the massive diameter
at the base. As they turned to go into
the store, the gentleman remarked “and they sure are pretty” shaking his
head. I am still amazed at the ease with
which these visual atrocities were added to our skyline.
Onward, I got to Starbucks, got my Latte, and picked up a sleeve and saw:
I have always thought of Starbucks as a sort of forward
thinking, reasonable, company and to see they have resorted to pithy philosophy by that
woman in depressing. I’m sure they paid
for the privilege. Sigh..
But, enough of curmudgeonly whining.. Some things in today’s Washington Post would be of
interest to us food people. Mr. Sietsema
reported on a visit to Nashville, and places he ate. One of which was Lockeland Table, where the
cooking is done by a chef Holden – Bache formally of the Greenbrier in West
Virginia. Mr. Sietsema liked the food,
and said a highlight of his 48 hours in Music City was Chef’s special of “thick-cut
house-made baloney warmed in the hickory-fired pizza oven, and topped with
bright yellow chowchow”. Given that he
also dined at Sean Brock’s recently opened Husk, a brother of the highly acclaimed
restaurant in Charleston, that’s quite an honor. I’m not sure I am ready for home made thick
cut bologna. Nor would I be interested
in a dish from The Partisan, a restaurant he reviewed in today’s Magazine of
the Post. The main theme of Partisan is
meat, particularly charcuterie, a dish which I am always a sucker for (good meat, bad english). And Partisan is apparently embracing the
very trendy “nose to tail” movement because for seventy five bucks, you and
five of your friends can share a “pig head cooked for half a day and delivered
with hot and sweet pickled peppers”.
Fortunately no picture was given.
I can stand to have a plate with a trout looking at me, but this might
be a bit much..
And on the liquid side of things, Maryland’s second
distillery, Lyon Distilling, has opened on the Eastern Shore in St. Michaels. Blackwater Distilling (also on that side in Stevensville) was the
first. While Blackwater features their Sloop
Betty Vodka, Lyon is pushing their Rum.
Their claim to fame is that they are indeed “handcrafted”, meaning (to
them) they have their “hands on every bit of the process”. They also claim that since there were five
working rum distilleries in Maryland during the 1700’s, rum can be considered “the
quintessential American spirit”. Not
sure I’m ready to sign up for that, our Rye was extremely popular during that
time and lot of rum was imported from England.
But I was heartened to see that they are going (or are) to produce a
line of Rye Whiskey. Worth watching.
And lastly, speaking of Rye, here are a few ingredients I have
assembled for my next cocktail adventure..
what cocktail do you think it is?
Many experiments to follow.. Stay Tuned
And, alert west coast reader, who pointed out my recent
closing faux pas here’s a make up
DFD along with today’s
DFD
And, for sure happy Mother’s Day to all!
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