the superannuated woman + white bean dip

This morning, out of habit, I woke up early. Then I remembered what day it was. Lazily, I picked up my phone, checked Facebook and email, and then rolled over and went back to sleep for another two whole hours. When I woke up, I ambled into the kitchen, made a cup of coffee, and piled some egg salad on top of a toasted English muffin. Sitting at the computer, I nibbled at breakfast as I reread Charles Lamb's essay "The Superannuated Man."

In this brief and delightful work, Lamb's narrator describes the effects of his working life, his astonishment at his employers' insistence that he finally retire (with an annual pension worth two-thirds of his salary), and the sudden, unaccustomed experience of now being at liberty to do whatever he wants. He sees his retirement as a seemingly endless vista of days that all run gloriously together. He wanders through gardens and book stalls and museums, sauntering here and there, led only by impulse and whimsy. It feels to him as though his professional career, though it only ended the day before, transpired an eternity ago.

the green flash

An early Happy St. Patrick's Day to all you lads and lassies. No, guacamole is not Irish, but it's green, and I love green food. You can skip to the recipe at the bottom now, if you just want the how-to. Grab a seat. I'll be there in a minute or two. 

For the past four years, D has attended an annual meeting in Pacific Beach, California, and I've tagged along, feeling lucky that I get to spend a few days gazing at the ocean, eating delicious sushi, wearing white jeans in February, and running on the boardwalk in the sunshine and the low humidity. Pacific Beach is also famous for its sunsets, which frequently feature something called the green flash. Residents of the town and of nearby La Jolla describe this phenomenon with varied attitudes. Some people are openly skeptical or derisive, while others avow that they've seen the green flash numerous times. D himself swore that he had glimpsed it, a couple of years ago, but I could never tell whether he was just teasing or not.

He's not the only one caught by the fascination of this odd natural phenomenon. In 1882, Jules Verne published a novel called The Green Ray, in which a young woman sets off on an adventure with two very different would-be suitors to find the elusive green flash, which according to Scottish legend "has the virtue of making him who has seen it impossible to be deceived in matters of sentiment; at its appearance, all deceit and falsehood are done away, and he who has been fortunate enough once to behold it is enabled to see closely into his own heart and to read the thoughts of others." The opening paragraph in the second chapter of the novel gushes: "If there be green in Paradise, it cannot but be of this shade, which most surely is the green of Hope!"

little polished gold nugget poems + greek salad salsa

I often say that my cat is a bottomless pit of emotion: extreme highs and lows. In fact, D has said before that Esme has the same quality in her facial expression that my mom and Steve Spurrier have: even when they're happy, their smile looks kind of like a grimace. Esme is easily spooked, loyal to D and me to the point of insane hatred towards all other people, and often oscillates from vicious hissing to trilling and cooing (and back) in a matter of seconds. Her moods ebb and flow like the ocean. When Esme is upset, here is what she does:

My response to being upset is a bit different, but not much. When I am sad, angry, or otherwise angsty, instead of kneading biscuits like Esme, I chop things into little pieces. Hence the recipe at the end of this post.

teenie sardini

Esme's favorite toy.

Sardines are good for you. Everyone says so. Unlike tuna, sardines have almost no mercury in them, and they have more Omega-3 fats (the kind that make your heart happy) than tuna or salmon. Plus, they are one of the most sustainable types of fish. Win-win-win.

Yet most people think of them disparagingly as hobo food. When I was a teenager and discovered how good they were, my mom used to send me out to the garage to eat them because they smelled up the kitchen. This is the same woman, by the way, who used to tell us to "go outside and run a couple of laps around the house" if we were too hyper before Dad got home and we all sat down to dinner. Honestly, I suspect I was all wound up because of how much I always looked forward to my dad coming home from work.

So let me back up a little and start this post in a more logical place. It will take a bit of a story to get back around to the sardines.

cocktail and bar snack: gold rush + oven fried okra with smoked tomato aioli

Every summer for the past four years, I've traveled to Louisville, Kentucky, for eight days in order to read and score high school essays from the current year's AP English Literature Exam. There's much more good stuff from Louisville than you'd think: baseball, horses, Muhammad Ali, killer Ethiopian and Persian food, My Morning Jacket, cool fossils, and bourbon a-go-go... 


Because this small city's downtown suddenly swells with over a thousand high school and college English teachers during that week in June, it's always a bit of a mixed bag: it is admittedly something of a socially awkward nerd-fest (present company included), but also, and at the same time, it's full of some of the coolest and most interesting people you'll ever hang out with, all of whom are packed into one frigid, fluorescent-lit convention center for a week of eight-hour days spent scoring largely mediocre high school writing, and who are chomping at the bit by five o'clock in the evenings for anything else to do but read. So, to pass the time, we have been known to find good restaurants, go bowling, do silly karaoke, dance at Howl At the Moon (shout-out to my man Ed), and drink lotsa bourbon.

This just in: whiskey
futures are soaring.

One of the more surprising spots in the downtown area is Proof, the bar and restaurant attached to the 21st Century Museum Hotel on Main Street - part hotel and part museum - which is also so much fun to visit for its rotating art exhibits. My AP friends and I generally eschew Proof on the typical go-out-to-dinner night because it's nearly impossible to get a reservation, but we do insist on going there for drinks on the final evening, when most of the other English teachers are already in bed in preparation for their flights the next day.


Proof has a constantly evolving menu of the best-named cocktails I've seen in a while. Two years ago, I felt obligated to try something called the Dirty Presbyterian, which completely lived up to the name (I only hope I could do as well...). This year was no different: we had a couple of rounds of delicious drinks, including the gold rush (which I found so haunting that I actually hunted down a recipe for it), as well as a basket of fries with an intriguing smoked aioli. I had no idea how to replicate that one at home, but I had just watched a Top Chef episode in which a contestant mentioned a smoked-tomato-something-or-other, so here is my homemade version.


It's probably too fancy to call this aioli. This is basically just a spicy, smoky, tomato-n-mayo-based dipping sauce, but it is GOO-OOD, to quote Cousin Eddie in Christmas Vacation. 


I've posted the recipe for oven fried okra here, which I realize is only in season during the dead middle of the summer in the South. At any other time, the romas for the aioli will still be available at any grocery store, as will baking potatoes for this best home fries EVER recipe. I recommend substituting your dip-ables as needed, season-wise.


gold rush cocktail
3/4 oz. honey, warmed
3/4 oz. freshly squeezed lemon juice
2 oz. bourbon


Pour all three ingredients into a cocktail shaker without ice and stir until well combined. (Stirring before adding ice keeps the honey from getting cold and congealing into taffy consistency, which will mess up the drink.) Now add several cubes of ice, put the lid and cap on the shaker, and shake vigorously. Strain into a highball glass with a lemon twist or a sprig of mint for garnish.

oven fried okra

1 lb. okra, washed, dried & split down the middle lengthwise

1/2 c. corn meal

sea salt, pepper, garlic powder, and cayenne to taste

olive oil spray (or Pam)

smoked tomato aioli

2 to 3 small roma tomatoes

1 medium garlic clove, minced

sea salt, pepper, sugar, olive oil

2 tablespoons Hellman’s low-fat mayo

1/4 tsp. liquid smoke

a pinch of cayenne pepper

a few shakes of chipotle Tabasco sauce (for the spicy smokiness)

Roast tomatoes:  Preheat oven to 450 degrees. Slice roma tomatoes lengthwise into thirds and remove ribs, seeds, and pulp. Drizzle with olive oil and toss them a bit so that they’re covered completely. Arrange them peel side down in a shallow oven-proof skillet and sprinkle with garlic, sea salt, pepper, and a little bit of sugar – making sure that these ingredients are on top of the tomatoes and not on the bottom of the pan itself. Roast for 20 to 30 minutes, until they’re nicely caramelized and brown. Let them cool.

Don’t turn the oven off! Keep it preheated to 450 degrees.

In a paper bag, pour in cornmeal, garlic powder, cayenne, and salt and pepper to taste. Shake it around so that it mixes together. Put in halved okra, twist the top closed, and shake it around so that it’s all coated with the breading mixture. Dump the breaded okra into a not-so-fine sieve over the garbage can and shake all the extra corn meal off of it. Grease the bottom of a large rimmed baking sheet with olive oil and then arrange okra in a single layer, cut side down, spraying the top of everything well with Pam (or drizzling with olive oil). Roast okra for 30 minutes, shaking or turning it halfway through cooking time to make sure both sides get browned and crunchy.

While okra is cooking, in a small food processor combine cooled roasted tomato pieces, mayo, liquid smoke, and a tablespoon or so of olive oil. Blend until smooth. Add a sprinkle of cayenne and or few shakes of chipotle Tabasco sauce to taste (more if you like it spicy) and give a couple of extra pulses of the food processor to incorporate.  

Serve okra with aioli for dipping.

Sit back on your porch and enjoy your Kentucky-endorsed cocktail and bar snack.

Cheers,
H.