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!

Chomp, Chomp, Chomp

When one starts to eat an elephant one bite at a time, which end does one start at??  Neither are very appealing…

Anyway Chapter One of Catch up, volume who knows begins now (one alert reader likened my table of contents like Jeopardy categories)

Crangon:  Or in more common parlance:  Shrimp.

The feeder has had a love/hate relationship with this crustacean for a long time.  We quite enjoy having “Shrimp Cocktail” with our end of day libations.   Well, it gets somewhat monotonous having boiled shrimp (I freeze them raw, then boil them).  So, looking something other than restaurant boiled shrimp, I have tried in vain to alter the standard boiled shrimp. Trying recipe after recipe with varying complexity of flavorings for the liquid the little darlings are cooked in.  Sprigs of Thyme, Bay Leaves, black pepper, Zatarain’s Shrimp Boil, beer, onions, the list seems endless.  And after chopping, dicing, reducing, you end up with well, boiled shrimp that might have as well been boiled in water.  No change.

Well, says I, let’s take a look at another technique: steaming them.  So, I start out on another road (less taken?).  I perused several recipes for the steaming liquid and then decided to “wing it”

Substituting cidre for wine

Then assembled stuff to apply to the outside of the shrimp, even stooping to using the time honored (and overrated, IMHO) Old Bay.

Put the “dry stuff” in a baggie with the raw shrimp

Shook it up real good, and put them in the steamer basket

Steamed them for "a while" until they looked (and felt) like they were done

And got them ready to serve

Results?  Well the feeder did his usual thing of using the “if a little is good, more is better” theory.  Apparently the Emeril “Bayou Blast” had a fair amount of Cayenne in it which took over.  The more you chewed the hotter it got (Blasted!)  Old Bay got lost.  In the end, we had to rinse off the “coating” and they weren’t so bad then.

So the steaming process seems to hold some promise (at least it altered things), and will be further pursued, with a more restrained hand. We’ll get away from the tired shrimp draped over the side of the Martini glass, which should be put to better use.

Bordeaux

While Bordeaux brings to mind noble wines from legendary properties like Pauillac, Chateau Margaux, Ch. Lafite Rothschild, producing some of the finest (and most expensive!) wines in the world like Chateau Petrus,  Sauternes, and so on, there are lesser but no less interesting bottles.  One such is a sparkling wine (don’t you DARE use the Champ…word) of some repute is Calvet Cremant de Bordeaux Brut Rose

Which we had with the steamed shrimp (after they were bathed).  The tamed down shrimp went well with the slightly acidic sparkling.

Transition to… Alexandria (USA)

We are fortunate enough to have considerate friends who travel “up the road” a fair amount, to Alexandria and one of their normal stops is:
Duck Donuts

It all began on the sandy beaches of the Outer Banks in Duck, North Carolina. There, Russ DiGilio and his family would enjoy relaxing and fun vacations… but something was missing, there were no fresh donuts! So, they decided to create their own… and Duck Donuts was born.

There is a universe of flavors and we got a “key lime pie” and blueberry, and with a cup of locally roasted St. Inie’s Coffee

A nice way to start a day

Well, there go three bites of the elephant (tastes like Chicken?  not a chance!)

I dunno, but I think when eating said Pachyderm, one DOES NOT have to

DFD

stay safe

The Madness of March

It was the best of times, it was the worst of times, it was the age of wisdom, it was the age of foolishness, it was the epoch of belief, it was the epoch of incredulity, it was the season of Light, it was the season of Darkness, it was the spring of hope, it was the winter of despair, we had everything before us, we had nothing before us, we were all going direct to Heaven, we were all going direct the other way – in short, the period was so far like the present period, that some of its noisiest authorities insisted on its being received, for good or for evil, in the superlative degree of comparison only

Charles Dickens, A tale of Two Cities – 1859

Wow. How true today.

Normally on this date, we’d be yakking about who got left out of the NCAA tourney, why Liberty in, so and so team not.  Not this year.  “March Madness” extends not only to sports but the culture in general… normally in the Sunday Post there is a half-page dedicated to “Television and Radio”, a listing what sport is on when.  Here is yesterday’s entry:

This had the effect of leaving some athletes dumb founded, dazed, and confused

Anyway, the month of March is kind of unique in other ways, I am a bit late, but there is the  tried, trite, and trivial bit about the 4^th of the month as a command to go forward: “March forth”

And the 3/14 is the kind of lame “Pi Day”

Or for the Feeder

And the next day of course, is the admonishment from William Shakespeare’s soothsayer to Julius Caesar to “Beware the Ides of March”

So March has a few things going for it..

Before I got the message/edict from Johns Hopkins Pulmonary Team (basically: STAY HOME), we did go out to support a fund raiser for “Feed St. Mary’s” an initiative to set up a Food Bank locally for non-profits that have food pantries as a source of food without going up to Baltimore, etc.  It was held in the renovated “tap room” of Bollywood

They had, as best they could legally could, my favorite (pasteurized, non-cocktail) beverage

Food was available from the normal Bollywood Buffet, and despite a request by our event chairman to list low sodium and “mild” items. It turned out to be “Indian Food Roulette”.  MFO brought me a plate, and I would sample and determine what had heat, searing heat, or was on “my side” of the tolerance line.  Needless to say, I didn’t go away sated..

Entertainment was supplied by “One Trick Pony” a band of people of our generation.  The table where we were seated was at the far end of the band, and we were basically “trapped” by their equipment on the floor of the "escape route" when it came time (for us) to leave, but fortunately they were “on break” and more than happy to move the stuff.  One of the members held the doors for us, and even came outside to help MFO back the MOMSTER from its parking place.  Nice gesture.

Yesterday morning, aware of the Ides, I tackled the mounting pile of bills awaiting payment.  By the time I finished, the pile was large, and the bank account smaller.

To repair my mood, I fixed myself a veggie, cheese and salsa Omelet.

Okay about a wrap, but I did try to get a photo of the March “Worm Moon”, which was either enhanced or detracted by the clouds

And always entertained by the passing boats on the river: “Red Sails in the Sunset”, except the sail wasn’t red, and it was noonish. 

Okay, time to “march” on..

Hunkering in place doesn’t require me to

DFD

Small cheer, and great welcome makes a merry feast

William Shakespeare

Backing the Blog

“Back”  is the operative word..

Been a weird week here on Desperanza Circle; Monday night I was awakened by a sharp pain down in my right leg.  My friendly Advil seemed to calm it down.  Fast forward to the next night.  I couldn’t stand or sit without searing pain, so after a gruesome night…..MFO dialed up 911 (first time ever!).  fairly quickly, the LPVRS folks arrived, and they made me walk down the (7) stairs and out the front door (2 more steps) to the gurney.  Thought these people were highly trained in helping people.  Not at all pleasant.   Anyway, the large vehicle with flashing lights (no siren for you!) got to MedStar and I was installed in a bed.   Lots of “does this hurt?”, poking and prodding followed, along with a CT scan, x-rays, blood work, the whole gamut.  Good news was there were no clots, blockages, stones, swellings, knots, etc., so for lack of a better choice, (thank goodness) they latched on to Sciatica.  Sounded reasonable.  So finally after most of the day we left with a fist full of paper, reference material, prescriptions, exercises, with advice to follow up with our “primary care physician”.   Basically, “good luck pal”.

Never had anything like this before, but I have to admit with the 600mg of Ibuprofen cranking away, I’m doing better.  So much fun.  So efforts on the Blog have been “backed up”

Quick Ninja Review

I was going to post a few pictures with this, but just quickly I have used the Ninja on pork chops, oysters, hamburgers, and it is definitely a learning experience.  Hard to get a nice sear on the chops, oysters just kind of got dried out, burgers needed to be thicker (were well, well, done using instructions).  Was fairly enthused, figuring I could iron out those “kinks” with experience.  So feeling kind of frisky, I thawed a WAG T-Bone as a hopeful test.  The instructions called to use Grill” and set the temp to high (not max).  let it come up to temp and put the steaks on the “grill”.   Well, the first thing that was apparent is that the thing is NOT smokeless, as smoke roiled from the unit (mercifully did not set off the alarms) and MFO opened the door to the garage.  The steak never did brown and although nicely pink in the middle, was a tepid gray on the outside.  In retrospect I find I didn’t coat them with oil as called for in the recipe.  Maybe next time that will help.  So the journey continues!

Random Gallery

Wolf Moon over the Solomons

 

Thar’s gold in them there feeders

I hate these wet days, can’t do a thing with my hair!

Bird of another feather

So I find a way to sit comfortably, and probably won’t

DFD

There’s a place in Seattle that serves wine in Jelly Jars…  Humph

Quote of the day:

The angels in Paradise eat nothing but vermicelli al pomidoro

- Duke of Bovino

Just for....

The Hal-i-but!

Had a chance to get some lovely halibut and decided to pan sear it. So did the Mise En Place with the proper cooking implements (yes, that's a barely visible Dry Manhattan in the back ground)

And got the All Clad stainless pan smoking hot (with just a little grapeseed oil) and committed the fish (presentation side down) 

and then engage in the second battle I’m fighting (besides minimal oil) is:  Leave the Damn thing alone!  Tough for an engineer!   Finally after 4 minutes or so, I nudged it and it slid easy so turned it over with the trusty Lamson Sharp. Left it alone until the ThermoPen indicated about 140 in the middle.   So nice to have a piece of fish that is thick enough!  Turned out beautiful and also tasty (notice careful avoidance of the “y” word in any of it’s obnoxious culinary forms!!)

Pour it on!

I have become interested in doing the “pour over” coffee method.  Keurig is boring, it’s only redeeming value is convenience.  I have yet to have a good cup of coffee with it.  I gravitated toward grinding my own beans (from St. Inies) but using the little “do it yourself” plug-in thing is a pain resulting in having to clean the little basket, etc.  So I used Amazon (see it today, use it tomorrow)  to get one of those cone shaped thingies that sits on your cup, and awaiting MFO’s visit to store for #2 filters.

Well, as with anything else there’s a whole mystique around such a seemingly easy procedure.  Anything, especially involving coffee seems to turn into a cult thing seeking the “perfect cup”.   Just get some coffee, put in filter, add hot water, let it drip (Mom and Dad's Chemex with bagged Maxwell)…  Oh no java Joe!  Research on “the net” turns up dozens of YouTube videos of hirsute guys with body art from esoterically named hip coffee shops telling me how to do it (oh, by the way you should get one of those long curvy necked pitchers).  One such (9! Step) procedure is:

Heat filtered water to 205 degrees (not 202 or 208)

Use two rounded tablespoons of (whole bean) coffee for every 6 oz. of water

Grind beans to consistency of coarse sand

Place unbleached filter in the little cup thingy

Pour some hot water into the (empty) little cup thingy, and discard the water

Put the ground coffee into the little cup thingy (with the soaked filter)

Slowly pour water into the center of the grounds and in a slow circular pattern work your way to the outer edge of the little cup thingy

Wait 30 seconds for coffee to “bloom”

Continue adding water in a circular pattern, slow but steady pace, keeping level consistent in the grounds.

After fully drained, remove the filter (and presumably the little cup thingy) and ENJOY!

I could probably have gotten in the car and driven to Starbuck’s by now!

Anyway, a work in progress!

Gathering – sort of

2019 minus 60 = 1959, the year MFO and I graduated from East Lansing High School (in Michigan).  Those that still have a foot in East Lansing, and some able travelers are getting together to celebrate the occasion.  Funny how as you advance in years, those relationships have more meaning.  I think I have commented before, but passing years rounds corners, and those who didn’t have time for you in high school are all very friendly now. We considered it, but just too friggin’ hard any more. 

Suicide is painless, it brings on many changes

Early this morning noticed flashing lights on our bedroom walls, and became aware of helicopters with powerful searchlights scanning the water and shorelines.  Many boats with flashing blue lights were cruising in the river.  Have seen this before, and is usually a result of reports of somebody jumping from the Gov. Thomas Johnson bridge into the Patuxent River.  Such a shame that people feel they have no recourse but to resort to considering that action.  Never been in those shoes and hope I never am. 

Ending Rant

Kind of hate to close on that low note, but can’t help but remark on NBC 4’s newscast that 98% of the time opens with “We begin with breaking news at six” which quite often is a passing reference to something that happened days ago. Thanks to an alert reader who reminded me… Plus, I’m sorry, I can’t stand much more of Pat Collins. I have often thought of suggesting to Channel 4 (who’s working for me!) that they give him a segment entitled: “Pat Performs the News” which divorces any attempt at real journalism in favor of his typical “report”:  mug the camera; flap your arms with a (never referred to) manila folder in one hand; mug the camera; hop around some; mug the camera; look oh, so sympathetic; mug the camera and close with “Jim, Doreen, back to you”.   Can’t he retire?  And while I’m on a roll if (weather person) Lauryn Ricketts isn’t doing lines (or shooting Tequila) when off camera I’d be surprised.  She talks so fast these old ears and brain can’t understand most of what she says… Out of my Yard!

Happy Birthday to MFO on her “somethingth” birthday today (October 2^nd) dinner might be coming to us.. and most likely we will not be especially

DFD

And there are no Jars in the house

a nice day

Wow. Has it been that long (13 August?)  since I last bothered you with my disastrous attempt at cooking?  I suppose it’s like the old falling off the horse thing, get up and try again.  Soon…ish.  Anyway, let me crank up again… 

Odds and ends, a journey/feeder report, and a teaser!

Odd

The St. Mary’s County Historical Society recently put on a “summer social”, a Friendraiser as they say.  Was quite successful and we may have picked up a few new members.  Hope so!  The format was one of those “bring something” affairs, and the board members responded.  Long time readers may remember that I loved the Christmas buffet,  where people strut their culinary stuff, and this was sort of like that

At about the 7 o’clock position, those are country biscuits with country ham.   Loaded with salt, but oh, so good.  I had one.  Right below that are MFO’s old reliable cheese crackers that look like a cookie but are delicious.

Tudor Hall might be worth a visit if you’ve not been.  Very nice

And if you visit on Wednesday through Friday you could ascend the lovely staircase and visit MFO’s “desk” where she does her great work organizing the letters, pictures, and stuff from Grandma’s attic etc. of our Mother County.

The Journey

Every three months or so, we have to go check in at John Hopkins with the grand lady of Pulmonary Hypertension.   We really like her, she treats you as a person, not a “patient”.  We spent a lot of time talking about her recent vacation to SOCAL with her (Croatian) husband and his family where English is not first language (hers is). 

Anyway, we loaded me into the MOMSTER and headed north, eventually entering Charm City

Where the (American) football and baseball stadia dominate the skyline

The route we take to the (Hopkins) Outpatient Center takes us through some older parts of Baltimore.  

by the (world famous) Lexington Market

the Basilica

And some unique local places I love

Where there’s usually a few um, “interesting characters” hanging around but I finally got a shot of the place without them. 

the local chains are joining the rampant “Plant Based” movement

Don’t think I remember our local BK offering bags of ice, and if you don’t feel Impossible, you can get a Taco!

Anyway I got (verbally) sidetracked.   After we had a positive medical discussion with Dr. D, we were in and out shortly after noon, and decided to stop for lunch at

That's a real water glass by the way, no Mason crap

Feeder Thoughts

Speaking of sidetracked..  In thinking (and writing) about (sit down) restaurants, the two main considerations for the Feeder are: a) Food, and b) Service.  It’s a close call which dominates, but generally I think a) can overcome flaws in b).  I’m willing to put up with “are ya still werkin’ on that?” if the food is exceptional.  It’s the best restaurant experience when they both come together, .   I think in certain circumstances, c) would be “venue”.  Sometimes you know a) and b) will be whimsical (food mostly from that big silver truck; I’ll be takin’ care of ya) but in that case you aren’t there for that, you know what to expect going in.  Maybe just enjoying the moment is paramount. YellowFin is such a place.  a) and b) are a known quantity, but so what?  It’s pleasant, the view is nice (and you can get Sonoma Cutrer – at a price, but it’s not YellowTail at YellowFin). 

While looking out at boats and

 I kind of blew my dietary restrictions and got the crab cake

Which was quite nice, the haricot vert beans were a bit tough, the wild rice a bit al dente and the Ken’s Tartar sauce was palatable not cloying (Shhhh, the feeder had a couple pieces of the cake lightly dipped in it – usually avoided).  MFO had a tenderloin steak sandwich and fries.

So in this case c) overcame both a) and b).  Very pleasant stop on our return journey to the digs..

Almost forgot, so kind of out of order, but while we were enjoying our lunch a family of five (I THINK Japanese, but I’m lousy at that) came in and were seated a few tables down from us:  Dad, Mom maybe her sister, and two daughters of reasonable age (upper teens and lower twenties – another talent I’m awful at).  I was impressed by how much they enjoyed being together, had appetizers, and eventually more substantial dishes, all the time laughing and talking, trading tastes and okay, taking a few selfies and group shots.   Food is such a great convener.   Makes me feel good.

Ends

Quickly, we think a) is paramount at Ruddy Duck Seafood (St. George Island) as evidenced by this Redfish and assorted shellfish.

usually b) is very pleasant, and c) is nice, albeit usually noisy (as Mr. Sietsema would say:  “must speak with raised voice”). 

The Tease

Am on the trail for more detail (hey! that rhymes!) on “the corner” in Leonardtown

Stay tuned.  Took “in the works”, in lieu of the usual SMC “Coming Soon” as a good sign (pun intended)

As Usual…

Oh, notice no Mason Jars at YellowFin, but I have to admit I was

DFH(hospital) but not the only (tasteful) T-Shirt in the place.