Time Marches On

Are you reelin' in the years

Stowin' away the time

Are you gatherin' up the tears

Have you had enough of mine

Steely Dan

57 years ago TODAY these two began a 57-year journey along a road filled with bumps and potholes, yet here we are. MFO’s father and our friend and minister G. Robinson Lapp fired the starting gun.

These people 

joined our caravan along the way, MFO’s sister on the right, and FOJ’s with their lovely wives nearby (reacting to a “look Goofy!” request on our 50^th anniversary celebration in the OBX).

The long and winding road that lead me to this door was

filled with friends, family, and people who care a lot about us.  We were blessed by Chefs who made things I can only wish for.   Some had achieved Three Star Michelin status, people with more talent and love of food that I can imagine.  Thank God they’re in our sphere once in a while.

Would we follow the same path again?  Who knows? as we near the Stop Sign at the end of the journey, I wouldn’t trade it.

Sometimes the light's all shinin' on me

Other times I can barely see

Lately it occurs to me

What a long strange trip it's been

Grateful Dead

Bon Appetit, my friends.   
thank you for all the well wishes

Isiasis and Happier Times

August 4, 2020:

FDR:  “It is a date that will live in infamy”

Charles Dickens: It was the best of times, it was the worst of times

However you phrase it, it was one of the strangest weather days I’ve ever experienced: worst of times: Torrential rains, high winds,

and then: (best of times) sunshine! All within 8 hours or so…. despite being well prepared (see previous posting) using emergency supplies at 0530 doesn’t seem very wise.  So we toughed it out.  We watched Channel Four coverage, who said in the wrap-up that: “St. Mary’s was hit the hardest of any county in Maryland”..  Tough to argue with that… we had a Tornado on the ground toppling trees near Leonardtown, roads being washed out, etc.,…uncomfortably close!!

The mighty weather station recorded a 52 MPH gust, 5.13 inches of rain in a short period of time, easily outstripping similar statistics for the State.

Although now somewhat overshadowed, what I originally wanted to yak about was… hmm let me see…wait, I know!  Food!!   and..

Recently, there has been a spate of (I think) relatively new publications.  They are singular in subject, one called “Scotland”

Another for Britain”;

we have been a long time subscriber to “Ireland of the Welcomes”

Hey!  I know that Beverage

One of the pleasures (living in the past) we enjoy is remarking “We’ve been there” to several of the articles.  I’m SO glad we traveled when we did (self pity)

Anyway, one of them is devoted to a country who appreciates and produces some of the best (Okay, I used the “word”; it’s true!)) food and wine in the world.

Although most of them do have some pages devoted to Food, “France” has a whole section for food, wine, and cheese.  

I was particularly taken with a photo in the most recent issue (of "France")which kind of highlighted the city of light, and civility.  Upscale restaurants in our country are attracted (for the most part) to sleek, stainless steel, interiors for fine dining which is fine

But what could be more inviting than the (two star) dining room in Le Clarence hotel:

Opulence old world charm, gorgeous.  It had a review attached:

And not your yellowtail, I think it will set you back four figures, on top of the ($US) 153 up to 380 depending on how many courses you pick. 

More living in the past… most of our trips to France was to enjoy a week cruising the Canals of France on French Country Waterway’s barges, holding a max of 12 people.  They concentrate on local culture, food, and wine, and have a chef aboard.  The usual practice is to gather at some luxury hotel in Paris

Naturally one has to have sustenance for the journey to the barge.  In my case a wonderful Hendrick’s Martini and Gimlet for MFO

For Lunch, the feeder indulged in Parma Ham and greens

And MFO enjoyed Blini with smoked salmon…

As FOJTE says: “living well is the best revenge”.. so right on many counts!

We then bused to where we boarded the Barge and began the cruise. Here’s a typical lunch aboard while cruising

I didn’t mean to get this deep, but this is where we had dinner at “Bernard Loiseau”

The tragic story:

Le Relais Bernard Loiseau formerly La Côte d'Or is a Michelin Guide two-star French Restaurant.  The Michelin Guide bestowed a coveted 3-star in 1991, largely due to the fanatic attention to detail, frenetic work ethic and discerning palate of Loiseau. His fanatical attention to detail, propelled him to the top of his profession, and earned him a knowledgeable and loyal, but unforgiving and demanding clientele.

Eventually, there were rumors in Le Figaro that the Michelin Guide was planning to remove one of La Côte d'Or's three stars. Loiseau committed suicide in 2003.

No matter how many stars were attached, it was a lovely 

meal.

And many more courses, followed by “dessert”

And, of course as it should be in France:

What a wonderful world out there.  We had 4 or 5 more such voyages. memories, memories!

And OF course we were 

habillé pour le dîner

Bon Jour and Bon Appetit!

be safe.

disaster preparedness

Attention!!

A word about preparedness for tropical storms and the like.  It is important that you make sure you have survival equipment, so you can “weather the storm”.

The main posting will be about Paris, and guess what? Food! I might just wait until Iasisaissias passes…  Meanwhile here are the minimum essential supplies you should have at your fingertips

Please be sure you have ample amounts to last you a few days if necessary.  Be safe.

Here and There, This and that

Hello again!  The problem with letting time lapse between posts is (for me) remembering what the heck I said then and wondering if this is a repeat.  So, maybe shorter sooner is the best (isn’t that something OKU football related?)

So just a couple of snippets to keep the ball rolling:

Irony

You MAY remember that I got a request to post more the other day, resulting in the little primer on Cheese of Blue.  Ironically the individual who jabbed me does not even like Blue Cheese!

Endless Summer

Eleven out of the last thirteen days has had high temperatures above ninety degrees.  Maybe that Tropical Storm whose name nobody can pronounce will shove some of the awful stuff away.

 Mars!

Today a vehicle was launched with a payload meant to explore a certain ancient river delta on Mars for signs of early life (billions of years ago). I was interested to see that it incorporates a helicopter.  It is expected to land in February of 2021 after a seven-month journey through space.  Amazing.  Just imagine.

Snark:  the weather channel somehow gets involved in these operations, and they sent the ebullient “Steph” (Abrams) to cover the story.  I, well, to be frank, cannot stand her.  Every third word is “right?” or “okay”; “All right?”, trying to tell us philistines something about those little white lines on a weather map are something called “isobars!  See? They denote lines of equal what we meteorologists call “atmospheric pressure”, okay?”  “the air has weight, see?”  Anyway during the whole launch sequence, she kept squealing “wow!”  “ooooohhhh!” “you can actually feel the power of the engines!” Sorry.

 Good Stuff

Obtaining and maintaining the menu and (bless her) she does an admirable job of being creative (there’s only so many boneless skinless (low sodium) chicken breasts in the world..  Since I am supposed to ingest as much liquid as possible (to fuel the Lasix) she found something really good in the liquids.

Both are really good, tart and bracing

Good Stuff II

On those days when MFO and/or I am involved in things Zoomy, we often have a “light” dinner mostly carcuterie like put together by MFO

During which we graze and enjoy more adult liquids

More Serious Department – FOJTY and "kids"

Hopefully you were paying enough attention that you know FOJTY is very involved with training and owning dogs. And not just any mutts mind you, he specializes exclusively in American Wirehaired Pointing Griffons:

Griffs are medium-sized, all-purpose gundogs standing no higher than 24 inches at the shoulder. They’re known for an extremely harsh and bristly coat that gives them a natural, unkempt appearance. The preferred color is steel gray with brown markings. A lavish mustache and eyebrows frame large, rounded eyes that gleam with a keen intelligence. Griffs are the very picture of an honest, hardworking sporting dog, whose handsome looks are the result of a noble and unaffected ruggedness rather than fussy grooming.

Like any group of devoted enthusiastic “pet” owners, there is an organization for announcements of field trials, shows, and the like. This year marked to 30^th anniversary of the AWHPG Association. Which was commemorated with a special 30^th Anniversary edition of publication: 

The Griffonnier

As part of the content for the special edition, they wanted to present the history of the organization, So prior to publication, they sought donations from members, advertisers, owners, friends, etc., to help defray the cost of publication.  As part of this effort they wanted any history associated with special pups, and so forth.  So, I thought it appropriate to honor FOJTE’s first Griff, Stanley.  Stan had a tragic life, cut short by an aggressive infection that eventually could not arrested. So I created a little tribute to him when he arrived at a much devoted FOJTY and family.  There is no more special friend of the family than the first addition a new “member”

Since Stan’s passing, they now are ”parents” to Smoke and Duke who could not have a better set of owners.  His talents and training efforts bear fruit at various trials and shows.   Smoke in 2019

Okay enough rambling for this day.  These days

DFD

Often means a stylish mask

Stay Safe, please!

Finally

Jul 24 blue cheese and COVID

As you might remember I have a series of exercises for my pulmonary issues.  One of those is “Marching in Place” which, while self-explanatory from a physical aspect, also describes The Feeder’s mood.  Just don’t have much enthusiasm for doing much which translates to the dark periods of the Bottom Feeder. In response to dozens, well, a few, well, one inquiry I’ve had about the Bottom Feeder lately. Here’s a little catch up. 

So…..bucking that….starting out with a little “foodie humor”!

Caption: "then, when I get a little money, I said I'm never eating off the ground again

William Wordsworth should have been here

I wandered lonely as a cloud
That floats on high o'er vales and hills,

 well there was a little friend upstream a ways:

One of the things you can do while remaining in “quarantine” is eat.. to sort of modify one of FOJTE’s favorite sayings: “Living well is the best revenge” (at which he is quite accomplished); to which I would change to “Eating well ain’t bad either”.  Lately I have been on a kick for the world’s best (okay, I used the word) food which IMHO is cheese.  Further I am concentrating on the “Bleu” varieties. And “Variety “is a good word.  If you google “Blue Cheese”, it throws a list at you of over 40 cheeses (from Wikipidia). Most of the cheese reference sources includes them in lists of “country of origin; Milk Type; Type (fresh, soft, semi-soft, semi-hard, and so forth).  You name the category, there’s likely to be a blue cheese in there somewhere.

So far, (some are not cheap!) I have sampled:

Shropshire; Seles Sur Cher; bleu de Auvergne; Cambozola Black Label; Point Reyes Original, and Rogue Creamery “caveman”. Some are distinctive, some are not

Shropshire “Blue”

Seles Sur Cher

Cambozola Black Label

And “not”

When it comes to taste, the lines kind of blur.  While all taste like what most people would call: “Bleu Cheese”; You would have to line them up and go from one to another.  Subtle differences exist in texture, “sharpness” (for want of a better word).  For me, I quite enjoy Point Reyes Original, it has nice balance, not too “Crumbly” (i.e., spreads easily).  MFO currently likes the Rogue Creamery product.

Anyway, it’s a task of love and we’ve just scratched the surface.  A worthwhile journey (as resources permit!)

And lastly, for the heck of it (and why I love food and restaurants) I include a photo of a lovely spot, part of the L’Auberge Chez Francois near Great Falls:

  Jacques’ Brasserie and serves such classic dishes as Lobster Thermidor:  Mr. Sietsema: “The kitchen does right by the classic, featured as a Friday special.  Its recipient tastes sweet poached lobster, cognac and cream and more than the cheeses used to finish the dish, which is rich without beinggloppy”.  Sigh…

Okay, one of these days, I may be able to DFD
Be safe