3
" 5-4-10 Tuesday 8:00 A.M.
Made a large batch of chili and spaghetti to freeze yesterday. And some walnut fudge! Relieved the electricity is still on.
It’s another beautiful sunny day with fluffy white clouds drifting by. The last cloud bank looked like a dog with nursing pups.
I open the window and let in some fresh air filled with the scent of apple and plum blossoms and flowering lilacs. Feels like it’s close to 70 degrees. There’s a boy on a skate board being pulled along by his St. Bernard, who keeps turning around to see if his young friend is still on board.
I’m thinking of a scene still vividly displayed in my memory. I was nine years old. I cut through the country club on my way home from school and followed a narrow stream, sucking on a jawbreaker from Ben Franklins, and I had some cherry and strawberry pixie straws, and banana and vanilla taffy inside my coat pocket. The temperature was in the fifties so it almost felt like spring. There were still large patches of snow on the fairways in the shadows and the ground was soggy from the melt off.
Enthralled with the multi-layers of ice, thin sheets and tiny ice sickles gleaming under the afternoon sun, dripping, streaming into the pristine water below, running over the ribbons of green grass, forming miniature rapids and gently flowing rippling waves and all the reflections of a crystal cathedral, merging with the hidden world of a child. Seemingly endless natural sculptures.
Then the hollow percussion sounds of the ice thudding, crackling under my feet, breaking off little ice flows carried away into a snow-covered cavern and out the other side of the tunnel. And I followed it all the way to bridge under Maple Road as if I didn't have a care in the world. "
― Andrew Neff , The Mind Game Company: The Players
5
" SWEET POTATO BISQUE WITH CRABMEAT
GRAPEFRUIT ICE IN A SWEET TORTILLA CRISP
LAMB SEARED IN ANCHO CHILI PASTE ON POLENTA
TWO CHUTNEYS: PEAR & MINT
ASPARAGUS FLAN
AMERICAN GOAT CHEESE, EAST & WEST, WITH RED-WINE BISCUITS
AVOCADO KEY LIME PIE
PINON TORTA DE CIELO & CHOCOLATE MOCHA SHERBET
She'd invented the cake just for tonight; the sherbet came from Julia Child, a remarkably simple confection made with sour cream. Torta de cielo was a traditional wedding cake from the Yucatan, slim and sublime, light but chewy, where pulverized almonds stood in for flour. This time, instead of almonds, Greenie used the fat, velvety pignoli she ordered from an importer on Grand Street, mincing them by hand to keep them from turning to paste. She did not know whether you could tell the best Italian pine nuts from those grown in New Mexico, but, she caught herself thinking, and not without a touch of spite, she might soon find out. "
― Julia Glass , The Whole World Over
6
" Every few months or so at home, Pops had to have Taiwanese ’Mian. Not the Dan-Dan Mian you get at Szechuan restaurants or in Fuchsia Dunlop’s book, but Taiwanese Dan-Dan. The trademark of ours is the use of clear pork bone stock, sesame paste, and crushed peanuts on top. You can add chili oil if you want, but I take it clean because when done right, you taste the essence of pork and the bitterness of sesame paste; the texture is somewhere between soup and ragout. Creamy, smooth, and still soupy. A little za cai (pickled radish) on top, chopped scallions, and you’re done. I realized that day, it’s the simple things in life. It’s not about a twelve-course tasting of unfamiliar ingredients or mass-produced water-added rib-chicken genetically modified monstrosity of meat that makes me feel alive. It’s getting a bowl of food that doesn’t have an agenda. The ingredients are the ingredients because they work and nothing more. These noodles were transcendent not because he used the best produce or protein or because it was locally sourced, but because he worked his dish. You can’t buy a championship.
Did this old man invent Dan-Dan Mian? No. But did he perfect it with techniques and standards never before seen? Absolutely. He took a dish people were making in homes, made it better than anyone else, put it on front street, and established a standard. That’s professional cooking. To take something that already speaks to us, do it at the highest level, and force everyone else to step up, too. Food at its best uplifts the whole community, makes everyone rise to its standard. That’s what that Dan-Dan Mian did. If I had the honor of cooking my father’s last meal, I wouldn’t think twice. Dan-Dan Mian with a bullet, no question. "
― Eddie Huang , Fresh Off the Boat
8
" What's the big idea?" Sabrina demanded. " I declared war on you, remember?" Puck said. Sabrina rolled her eyes. " Is this another one of your stupid pranks?" Puck sniffed. " You have contaminated me with your puberty virus and you called my villainy into question." " First of all, puberty isn't a virus," Sabrina said as she fought a tug of was with the Pegasus for her now rather damp pillow." Secondly, I'm sorry if I gave you the itty-bitty baby and boo-boo face. Do you wasnt me to give you a hug?" Puck curled his lip in anger. " Oh, now is the baby cranky. Perhaps we should put him down for a nap?" " We'll see who's laughing soon enough," Puck said. " You see these flying horses?" " Duh!" " These horses have a very special diet," Puck said. " For the last two days they have eaten nothing but chili dogs and prune juice." Sabrina heard a rumble coming from Puck's horse. It was so loud it drowned out the sound of its beating wings. Sabrina couldn't tell if the churn of the sound was worse for the Pegasus but it whined a bit and its eyes bulged nervously. Puck continued. " Now, chili dogs and prune juice are a hard combination on a person's belly. It can keep a human being on the toilet for a week. Imagine what would happen if I fed chili dogs and prune juice to an eight-hundred-and-fifty-pound flying horse. Oh, wait a minute! You don't have to imagine it. I did feed chili dogs and prune juice to an eight-hundred-and-fifty-pound flying horse. In fact, I fed them all the same thing! "
9
" Servers moved among the guests with trays of hors d'oeuvres and the signature cocktail, champagne with a honey infused liqueur and a delicate spiral twist of lemon.The banquet was bursting with color and flavor- flower-sprinkled salads, savory chili roasted salmon, honey glazed ribs, just-harvested sweet corn, lush tomatoes and berries, artisan cheeses. Everything had been harvested within a fifty-mile radius of Bella Vista.The cake was exactly what Tess had requested, a gorgeous tower of sweetness. Tess offered a gracious speech as she and Dominic cut the first slices. " I've come a long way from the city girl who subsisted on Red Bull and microwave burritos," she said. " There's quite a list of people to thank for that- my wonderful mother, my grandfather and my beautiful sister who created this place of celebration. Most of all, I'm grateful to Dominic." She turned to him, offering the first piece on a yellow china plate. " You're my heart, and there is no sweeter feeling than the love we share. Not even this cake. Wait, that might be overstating it. Everyone, be sure you taste this cake. It's one of Isabel's best recipes. "
