"If Music be the food of love, Play On" W.S.

I was taken out on a date a few months back…. By an Australian gentleman. Someone who came into my bar on a regular basis. Handsome. Beard. Super soft-spoken. Our conversation one night I was at work intrigued me enough that after he asked me to go out, I had no reservation about saying yes. Lately I’ve been trying to be a bit open minded about men, since my luck with them over the years has been a little….. uh, bad?

So needless to say, we went out. After I had to decide where we went (which in my book is not always a good start) I decided on a wine bar close to my house…. I made him come to my side of town since he couldn’t make a decision on where to meet. I was pretty pumped up about going, regardless, as I hadn’t been on a date in a while… even wore red reels that night. We got to the crowded bar and we had a glass of wine and some nibbles. I had to be nice and order everything vegetarian because the guy didn’t eat meat. An Australian who doesn’t eat meat? Are you kidding me? Oh dear…. The conversation was, uh well…. OKAY. Not great. I had a hard time hearing him most of the evening. He didn’t really speak up at all, not to mention I was a little bored after an hour and half. As the check came, the bartender placed it in between us…. As I was in mid-conversation neither one of us looked at it right away. But I gradually started to grab my purse (making an effort to be a good Midwestern girl and not assume that the check was going to be picked up by the guy that asked you out in the first place) and well, I was glad I didn’t assume. Because the dude made me pay. He made me pay. We split it down the middle actually. And he really had no reservations about it. There was nothing discussed. But am wrong in thinking that if a man asks a woman out…. HE ASKS THE GIRL OUT ON A DATE… that he pays for the first date? And if there are others after, than the discussion of who picks up the check next is open….? Am I wrong? Seriously? Am I wrong? Maybe it’s an Australian thing? Do they do that down there?

Needless to say, after the guy was completely boring me and I didn’t laugh once….I didn’t really care. And I never really heard from him again afterwards…. Which I was completely fine with. Except that he came into my bar the other night and I avoided him like the plague.…. And my lovely friend, whom I was bartending with that night…. Made him pay for a Gingerale after I told her the story. Her words exactly, “I just totally made him pay for a gingerale” Which made me happy. Charge that guy a gingerale…. Charge him for a $3 gingerale. Hell, charge him for the refills too.

In honor of my Vegetarian Aussie, I’m going to pair him with an incredible Grilled Flatiron Steak. A recipe I found in my Bon Appetit Magazine. www.bonappetit.com I made this the other night in some fajitas, and I couldn’t stop patting myself on the back. It was so freaking good.

GRILLED FLATIRON STEAKS

2 IB Flatiron, Flank, hanger or skirt steak

kosher salt

Zest and juice of 1 orange

¼ Cup thinly sliced shallots

2 Tbsp Chopped fresh oregano

2 Tbsp minced garlic

2 Tbsp Smoked paprika

2 Tbsp of Vegetable oil

1 Tbsp Crushed Red Pepper

Place Steak in a large baking dish and season generously with salt. Stir orange zest and juice and remaining 6 ingredients in a small bowl to combine. Spread mixture evenly over both sides of steak and let marinate at room temperature for 1 hour. Build a medium hot fire in a charcoal grill or gas grill to high. Grill steak, turning once, until nicely charred. About 5 minutes on each side for medium-rare.

I can’t believe I haven’t shared this next artist with you… He and I go way back. Back to Chicago actually…. I remember the guy who shared his first album, Trouble, with me.  I’ve seen him about 3 times live since, and I plan on seeing him again… his name is Ray LaMontagne. Most of you all know him for his famous song, Trouble. The song that played in every department or grocery store back in 2004. I’m happy to say, that all of his other albums are just as good, and quite unique. The song I’m going to pair my Amaz-balls Flat Iron Steak with today is called Henry Nearly Killed Me (It’s A Shame). From the Gossip In The Grain album. Dudes, this song is fantastic and crazy awesome to rock out to…. Especially after a date with a Vegetarian Australian who doesn’t speak up and bores a lady half to death with his soft-spoken speech. He nearly killed me too…….

Perhaps I’ll find me a handsome bearded Ray LaMontagne one day, to sing me a bit of Henry before I fall asleep at night…. Enjoy my readers. 

I keep hearing a little buzzing sound by my dining room window…the sound of a slow soft murmur of an engine or perhaps a song you hear sung in the back of someone’s throat. A bluesy song. Or even a Reverie. The sweet song of a hummingbird enters into my home every morning… I’m obsessed with these little guys.  They’re quick, dainty, peaceful, and have, I think, the most personality of all birds. I took this quote from Wikipedia today…. It’s simply amazing what these birds can do. 

“Hummingbirds are birds that comprise the family Trochilidae. They are among the smallest of birds, most species measuring in the 7.5–13 cm (3–5 in) range. Indeed, the smallest extant bird species is a hummingbird, the 5-cm Bee Hummingbird. They can hover in mid-air by rapidly flapping their wings 12–80 times per second (depending on the species). As well to conserve energy while they sleep or when food is scarce, they have the ability to go into a hibernation-like state (torpor) where their metabolic rate is slowed to 1/15th of its normal rate. They are also the only group of birds able to fly backwards.”

I remember when I was little and my mom would point out these little beautiful creatures humming over the lilies in the spring…. She would make my sister and I walk so slow next to the house so we wouldn’t scare them away. They only came out in the springtime in the Midwest, rarely in the summer and never in the fall or winter. As I’ve moved out here to the west coast, they are humming and diving and sweetly feeding on my red feeder all year round. I love it.

Because Hummingbirds like to feed on sweet nectar, I’ve decided to pair a Rhubarb-Strawberry Lattice Pie. A recipe of Ms. Martha Stewart. It’s simple, elegant, and quite delicious. http://www.marthastewart.com/354825/rhubarb-strawberry-lattice-pie

RHUBARB – STRAWBERRY LATTICE PIE

         For The Filling

         1 3/4 pounds rhubarb, cut into 3/4-inch-thick pieces (6 cups)

         6 ounces strawberries, coarsely chopped (1 cup)

         1 1/2 cups granulated sugar

         1/4 cup cornstarch

         1/4 teaspoon finely grated orange zest, plus 1 tablespoon orange juice

         Coarse salt

         For The Crust

                   All-purpose flour, for surface

         2 tablespoons unsalted butter, cut into pieces

         1 large egg, lightly beaten, for egg wash

         Sanding sugar, for sprinkling (optional)

Directions

.                 Preheat oven to 375 degrees. Make the filling: Mix together rhubarb, strawberries, granulated sugar, cornstarch, zest and juice, and 1/4 teaspoon salt.

.                 Make the crust: Roll out 1 disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Pour in filling; dot top with butter. Refrigerate while making top crust.

.                 Roll remaining disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Cut into at least 15 1/2-inch-wide strips using a fluted pastry cutter.

.                 Lay 8 strips across pie. Fold back every other strip, and lay a horizontal strip across the center of the pie. Unfold folded strips, then fold back remaining strips. Lay another horizontal strip across pie. Repeat folding and unfolding strips to weave a lattice pattern. Repeat on remaining side. (Here is a detailed how-to.)

.                 Trim bottom and top crusts to a 1-inch overhang using kitchen shears, and press together to seal around edges. Fold edges under, and crimp as desired. Refrigerate for 30 minutes.

Brush crust with egg wash, and sprinkle generously with sanding sugar. Bake pie on middle rack, with a foil-lined baking sheet on bottom rack to catch juices, until vigorously bubbling in center and bottom crust is golden, about 1 1/2 hours. (Loosely tent with foil after 1 hour if crust is browning too quickly.) Transfer pie to a wire rack, and let cool for at least 2 hours (preferably longer) before serving.

There is something so unique and sweet with the artist I’m going to pair with my hummingbirds and rhubarb pie. His name is M. Ward. Or Matthew Stephen Ward… a band member of Monsters of Folk and She and Him. He hails from Portland Oregon. His solo stuff is not only bluesy and creative, but is a terrific spring sound while you’re watching your hummingbirds sing out your dining room window. The song I’ve picked to hum along to is called Requiem. It gives me this image of longevity and adventure and joy…. A little girl’s image of her own life, while listening to a hummingbird sing into a spring lily.  Enjoy baking pie and humming sweet Reveries my friends…..

I’m thinking about writing a musical…. And calling it Harvest. Or maybe title it Blemishes From The Ground. Or Combine This. It’s a love story between a farmer and his love for growing things from the earth… Vegetables, trees, fruit, wheat. Meanwhile, he meets a young beautiful woman from the big city…. They fall in love and well the end…. The end you all can help me finish write.

I’ve been watching that new show Smash ( http://www.nbc.com/smash/ )

and I’m not going to lie, I’m kind of obsessed. It takes me back to the time when I first started doing theatre. Oliver. 10 years old. 4^th Grade. Community Theatre. I played an “orphan” and one of “Fagans Boys.” My sister and I, for the audition sang a duet together, because neither one of us really sang that much so we didn’t want to embarrass ourselves for our first attempt in doing something on stage, so we sang, “Riddle Me Riddle Me Ree, I See Something You Don’t See, and the Color is…..” We did a whole bit.  It was hilarious. But it got us both in the musical that summer. I remember I had the HUGEST crush on the kid that played The Artful Dodger. I don’t even remember his name at this point, but he had NO idea who I was through the whole run… I remember trying so hard to get his attention back stage and his head wouldn’t even turn.

I’m proud to say that that musical was the beginning of the beginning. 22 years later… here I am in Hollywood California still trying to make peoples head turn. Wow… Wow….

I have a recipe today that not only will make your head turn, but every other part of your body will turn. It’s a recipe that’s super easy and wonderful to eat with a group of friends. I’m sure a little musical number might come out while eating these, as they are a little bit spicy.

JALAPENOS POPPERS

8  OZ Cream Cheese, at room temperature

1 TBSP Cajun Seasoning

2 Tsp Garlic Powder

15 Large Fresh Jalapeno peppers, sedded and sliced lengthwise

15 Slices of Bacon, Cut in half

Toothpicks

Preheat grill to medium.

Mix cream cheese, Cajun seasoning and garlic powder together. Fill each jalapeno half with cream cheese mixture. Wrap stuffed jalapeno with bacon slice and secure with toothpick. Place on grill and cook until bacon is done, about 10 minutes. Remove toothpicks before serving.

Of course, If I were writing a different blog… these jalapeno poppers might have to be paired with a different song, (a non-musical song) There are so many that come to mind….BUT, because it pertains to my past of musical theatre and beyond, I just HAVE to pair it with a musical number. No judgments here please. Not necessarily from Oliver, because when I think of spicy poppers I really don’t think of “Where is Love” or “Consider Yourself.” I think of musicals like Chicago, Rent or Cabaret.  This song I’m going to pair with my poppers is called All That Jazz. I sang this song in show choir back in the day… yes, I was in show choir, and yes, I choreographed this number and yes, it was awesome. It’s from the musical Chicago. I think it’s jazzy, spicy, sweaty, and sweet. All of those adjectives make me think of summer theatre and poppers with bacon wrap around them. WHAT???!!! 

I’m imaging a long dirt road, while on the back of a pick up truck… in the middle of a hot and humid summer day somewhere in the mid-west. With my bib over-alls on and my hair in a ponytail… much anticipation awaits me as my mom and I drive up to the family farm garden. Somewhere between the size of my Los Angeles living room and my parents back yard. As we reach the garden, my eyes scan all the beautiful produce protruding from the earth; Broccoli, Fresh tomatoes, corn on the cob, sweet onions, garlic, lettuce, and heads of cabbage larger than any human brain you’ve ever seen. I can’t help but laugh, and giggle with my mom as we fill the truck with our meal for the next few days. 

Growing up with your grandmother and grandfather and all your aunts and uncles living on farms, with access to so much produce in the summer is something I will never ever forget or get old of. And actually, as I’m typing this I think of one of my favorite meals in the summer growing up. Bacon Lettuce Tomato Sandwiches with a side of Corn on the Cob. OH MY GOODNESS… If I had that every meal for the rest of my life, I would be a very happy lady.

As summer approaches, my taste buds begin to change and my cravings are for fresh salads and really light breads and delicious tasting crisp wine. I found this recipe that inspired me to write this blog, a salad called Fattoush, which is an Arabic Bread Salad made from toasted or fried pieces of pita bread combined with vegetables. The unique dressing is what sold me. Yes please?!

FATTOUSH SALAD

Dressing:

4 Tsp ground sumac, soaked in 4 tsp warm water for 15 min

3 Tbsp fresh lemon juice

2 Tbsp pomegranate molasses

2 Small garlic cloves, minced

2 Tsp white wine vinegar

½ Tsp dried mint

¾ Cup Extra-Virgin olive oil

Kosher salt

Salad:

2 8-inch diameter pita breads, halved, toasted until golden brown, broken into bite-size pieces

¼ Cup extra virgin olive oil

Kosher Salt

3 Medium Ripe Tomatoes, chopped, or 4 cups cherry tomatoes, halved

1 pound Persian cucumbers quartered lengthwise, thinly sliced

6 Scallions

2 Little Gem or Romaine lettuce

2 Cups flat-leaf parsley leaves

2 Cups of Romaine lettuce

1 Cup fresh mint leaves

PREPARATION

Dressing:

Combine sumac with soaking liquid, 3 Tbsp lemon juice, 2 Tbsp pomegranate molasses, garlic, 2 Tsp vinegar, and dried mint in a small bowl. Gradually add oil, whisking until blended. Season with salt; add more lemon juice, pomegranate molasses, and vinegar to taste.

Salad:

Place Pita pieces in medium bowl; pour oil over and toss to coat. Season pita to taste with salt.

Mix tomatoes and next 6 ingredients in a large bowl. Add ¾ of dressing; toss to coat, adding more dressing by tablespoonfuls as needed. Season with salt. Add pita; toss once.

To move on to the music portion of this blog, I think it’s only appropriate that I pair this next song with my idea of home. And what home means to me. My friend shared this video with me a few days ago, with me in mind…. He said it reminded him of me which after watching it and listening to it made me tear up a bit. And somehow I can’t stop listening to it this week. It’s a band called Radical Face. With only 2 albums out right now, this particular song, WELCOME HOME, comes from the first album called Ghost. And I don’t want to tell you anything else about it…. Just watch and listen. And enjoy your summer Fattoush Salad along with it. And then think of me. 

http://youtu.be/P8a4iiOnzsc

The Old barn….where the garden continues to grow.

I just spent the last few days in Austin, Texas with my two best lady friends from Chicago, Laura and Julia. Celebrating and discovering together, the three of us had the most wonderful time. What a way to spend a weekend!! With it’s spring heat, and it’s Southern cowboys, laid along Ladybird Lake, you couldn’t help but fall in love with the city so quickly.

I never really thought of myself as a southern woman… I’ve always been a Mid-west girl. Always. But being around the infamous stores selling cowboy boots, and men with cowboy hats, the Texas twang and Texas Barbeque, sweet hillbilly music, and the ever so sweet southern charm that surrounds you…. Made me think I could live there.  Could I? It’s a green city. It’s also a really healthy city… it reminds me of Los Angeles in that way. Driving past runners and bikers and swimmers and kayakers. Creating this image of a passionate driven community. I’m all about that.

One of our many fun adventurous evenings, we encountered a local “country” bar on the out-skirts of town. (Was it out-skirts? I sadly can’t remember) A place our lovely bartender friend recommended to us called the Broken Spoke. As we entered this amazing dirty bar, we headed to the back where we could see nothing but tall men in cowboy hats and Willie Nelson pictures everywhere on the wall. I seriously don’t think there was one male in that room without a cowboy hat. Awesome. We continued to move on to the dance floor, where eventually a live country/swing band came on to play… everyone dancing the two-step in a circle. The girls and I couldn’t have been happier as we danced with 60-70 year old men that never missed a step. I absolutely LOVED it. I even fell in love with a cowboy that night…. A man that may never know I exist, but alas, thank you God for bringing that man for my eyes to see!!

So without a doubt, I need to share a BBQ recipe with you in honor of my trip to the south. Because you just cannot completely experience the south without good barbeque. I have a secret, or perhaps I stole a secret for a delicious Barbeque Sauce. It’s chocolate. And yes Bourbon too….Yep. Enough said….

CHOCOLATE-BOURBON BARBEQUE SAUCE

2 Cups Ketchup

½ Cup Mild-Flavored (light) Molasses

1/3 Cup Bourbon

¼ Cup Dijon Mustard

3 TBSP Hot Pepper Sauce

2 TBSP Worcestershire Sauce

2 TSP Paprika

1 TSP Garlic Powder

1 TSP Onion Powder

¼ Cups Dark Chocolate Chunks Melted

PREPREPARATION:

Combine all ingredients in heavy large saucepan. Bring to boil over medium heat, stirring occasionally. Reduce heat to Medium Low. Simmer until sauce thickens and flavors blend, stirring frequently, about 15 min. This can be spread on Chicken while still on the grill, or on a nice Rib-eye, or just as a dipping sauce.

So, without further ado, I absolutely have to pair my Chocolate-Bourbon Barbeque Sauce with a Willie Nelson Song…. I just do. While we were there, they had just presented a huge statue of Willie Nelson downtown… and not only that, pictures of Willie Nelson were everywhere, so I clearly made the assumption that good-ol Willie was from Texas. Abbott, Texas to be exact. Just google this guy. He’s amazing. He’s been everywhere, from attending the Air Force to being a Texas Radio Disc Jockey, to being in his first band at the age of 10. He’s been in over 30 films and is one of the most recognized country music stars. The song I’m going to rightfully pair today is called Whiskey River.  From his Shotgun Willie Album…. Appropriate no?

I’m slightly gitty when I think about Austin. It makes me smile to think I could happily have Barbeque every day, while swinging on my porch swing, drinking a little whiskey and listening to Willie Nelson. Oh yes…. I could absolutely do that.