Friday, February 5, 2010

She's a Lady

Recently, I had to switch delis. As a New Yorker, this is huge. You love your deli, the one that makes your bacon bagel sandwich exactly the way you like it, the one that throws in a banana with your purchase just to appreciate your patronage, and the one that employs people who don’t judge you when you add on a second box of Nilla Wafers to your purchase just so you can make the $7 credit card limit.

At my now ex-deli, Deli Sheen Bros Co., Raul makes the sandwiches and Jose mans the register. Whenever I would go in, they’d call me names like “beautiful,” “linda,” “mami,” and – after I lazily answered my phone on speaker – “Sarita.” Normally I would politely stare at the stained floor, take my animal cookies and leave, but today was different.

Raul and Jose had their short, fat friends over behind the counter for a social visit that involved eating ham and watching a foreign soccer game. When I came to Jose’s counter with my loot, the visitors clicked their tongues and said “How did you get to be so pretty, mami, eh?” They were noticeably admiring my hoodie that was over my head, strings tied under my chin to make me look like an American Apparel pilgrim.

They said they liked the way my lips were glossy (Vaseline) as Jose made the transaction. Finally, as Jose dilly-dallied in giving me my receipt, I couldn’t handle it anymore. “Good lord shut the FUCK up.” I swore as I walked out with a bottle of wine and box of Oreos (yep). I trotted off, angry that I was sexually harassed in my house clothes.

“HEY!” One of them was hanging out the deli doors and calling after me. “HEY!” Jose and Raul were outside too, laughing and egging the yeller on, he ran to catch up with me and blocked me in my trek back to my apartment. “HELLO.” He repeated, as if we were quoting lines from Clueless back to each other. He smiled and advanced on me. “Ees dat how ju treat so’one who tells ju ju are beautiful?”

Yes, he was just telling me I was pretty, but this was my block and I would treat this man with the same hospitality that I give all of the creepy street-walkers who try and court me in Alphabet City. “Cállate la boca, hijo de puta.” I said as I walked around him. He froze there on the curb. Raul and Jose continued to yell sweet nothings at me, but my follower did not refute and tell me that no, I was the puta, as some are wont to do. I tied my hoodie strings tighter and walked on to a similar encounter with the guy in the backwards Jets hat who leans against the lamp post on 5th and A.

To answer his question, yes, I do treat them all that way. All the men that hit on me are usually privileged enough to have me flip them a ladylike middle finger. I react with such anger because of experience and exhaustion. Every morning on my walk to work along Avenue A, delivery boys stop pushing their carts of Bushmills meant for the Lower East Side bars stop to greet me or simply say “Mm!”

When this happens, I am reminded that the only people that hit on me are people that one avoids in subway cars. I am pursued relentlessly, habitually, and without care by short, squat, chicano men who occupy all the manual labor jobs in this city, and I tell all of them to shut the fuck up. Every. Single. Time.

This is not a new thing for me, and I’ve learned to deal with the attention by learning rude Spanish phrases and exercising my death stare. When I was on a trip to Costa Rica with my family, a young native selling crude crack pipes that were fashioned into clay penises whistled at my sister and me. My sister was 12 and legitimately scared of this guy who was blowing us kisses. To help her with this fear, I told her to look at him like she was plotting to kill him once he fell asleep that night. Look at him like you know where he lives and where he fries his plantains, I told her. “Then he’ll be scared because he’ll think you’re on your period, and he will leave you alone.” This was logic gained from years of being whistled at from Camaros.

My friends tell me I’m incredibly rude to men who hit on me in bars and clubs. But it’s not my fault that the men who hit on me are always the ones who own Laundromats and have spurs on their shoes. If someone in a suit wearing a Rolex were to offer me a steak dinner at Outback or something, I would gladly smile and bat my eyelashes. But that has never happened.

Because of my attractiveness to those of South-of-the-border heritage, things have gotten weird in the workplace. When I worked for a man who owned hotels, his cleaning people sent me love notes and tried to kiss me goodbye at the end of their shifts. As a bartender, I got so much special attention from the busboys (my bar was spotless, the liquor had always been brought up, and lemon wedges were cut into beautiful flower shapes), that the manager had to intervene. When I was working at an office in Boston, the guy who took out the trash actually WAITED for me to finish work one day and offered to walk me home. NO.

Every burrito assembler, flower stand attendant, and guy-who-hands-porn-flyers-on-the-strip-in-Vegas has loved me at first sight. I am Aphrodite to anyone who can’t pronounce their J’s. I know that most women would say “stop flattering yourself, those guys will whistle at anyone,” but please, take a walk down Avenue C with me. I think I emit an aroma of a Mets game and double shot margarita because I get an unprecedented amount of attention for someone who barely brushes her hair in the morning.

And yet, here we are in February, the one month where we all decide to actively hate ourselves and everything around us. It’s not just because of Valentines Day that February is the most awful, awful time of year. I’m fairly certain that even if Valentine’s Day fell in the perfect month of June, all relationships would sour during the insipid, cold, dark, evil Stepmother month of February.

The logic supporting this theory is that it’s cold outside, no one wants to go out, so we stay in and watch movies. You learn a lot about someone when you watch more than a few movies with him or her. When I watch movies by myself I fast forward through the scary or sexy parts, which, when you’re in a relationship, are the moments that bring you together. Needless to say, people always discover my true colors and by St. Patrick’s Day we’re no longer snuggling under heated blankets.

After I successfully screwed up another winter-time romance this past weekend (after sitting through a painful and ironic viewing “Fatal Attraction,” mind you), I sat on my bed, contemplating love; wine bottle in one hand and Oreos in the other (I’d been craving Oreos since the scene in “Fatal Attraction” where Glenn Close consumes the treat as she’s stalking Michael Douglas. I realize how this may sound, but I also crave oranges whenever I watch The Godfather, but that doesn’t mean I’m going to sever a horse and put it in a Central Park carriage-driver’s bed, calm down).

With a lick of fresh frosting, I realized that the last person to physically say “I love you” to me was a very short, very round Hispanic man with greased back hair. He was on the subway. I was not on the subway. There was a giant pair of shiny, double-steel, bulletproof doors between us. He had his headphones in and his orange backpack on. As a lady’s jarbled Queens-raised voice blared over the loudspeaker of the 34th Street station, our eyes met and he mouthed the precious, sacred words of “I Love you.”

I had my artillery ready. I’d been practicing “ugh, as if!” in Spanish for weeks now. But today, being a day in February, I decided to try something new.

“Really? You love me?” I asked him in full volume. People turned to look at me, because I was being very loud. When they saw that I was just another girl in a flannel talking to herself they went back to their AM New Yorks.

The train was stalled. My vato didn’t look startled by my response. “Yes. Yes I do.” he nodded in earnest. I stared at him until the train rolled away, just to be creepy. He stared back, creepy by nature.

And this was the last man who told me he loved me. Sure I could have called my dad or brother to get a 1-4-3 out of them, but I didn’t. I can’t stop thinking about the poetry of it all: it’s February, it’s cold, and New York is LONELY, no matter how many friends or dates you may have. Something about the city reminds you of sordid things from your past, perhaps because it seems like everyone else is trying to forget theirs. And this guy was just like any other guy I’ve been involved with; he told me what I wanted to hear when he knew he was on his way out.

We’re all looking for passionate romances, but no one really knows what that is until its sitting right in front of them. There are certain things we all want: someone who is trustworthy, supportive, and sings your praises. We also want someone who gives us gifts and writes us love notes, like my Latino lovers. Every time one of these men hollers at me on the street, they look at me with the same sincerity as my subway romance did. They truly look like they have eyes only for me. What would they do if I stopped and indulged them? What would they do if I forced them to sit and listen about my day? That parallel universe doesn’t exist, because these men KNOW I’m going to keep walking.

Perhaps this is why I’m so mean to them. I hate that they’re playing me like that. I lash out at them, making New York an even more lonely and cruel place.

But at some point, we all have to stop feeling sorry for ourselves because we as humans have the capacity to hurt one another. Yes, I’ve engaged in and am maintaining unhealthy relationships with men, as any 22 year old should, but I am taking that anger out by YELLING AT STRANGERS ON THE STREET IN SPANISH. I am Glenn Close emerging from the bathtub (sans knife) just screaming for the fun of it. I express my rage to an undocumented immigrant who just feels like telling me I’m pretty, perhaps because he thinks I need to hear it.

The only consistent affection and love that I get in this city is from the dirty, ‘hood dudes that sell flowers, hand out flyers, and work behind deli counters. And for that I should be thankful, because in this town, it’s the only love I’m going to get.

[Via http://shanfield.wordpress.com]

Wednesday, February 3, 2010

Pan-Seared Swordfish Steaks

Exciting news! I have officially declared myself a pescatarian! I’ve been eating Ahi tuna for about three years, but that was basically it until this summer, when I started to try new fish. As a kid, I was always too afraid to try anything new, and now that I’m a grown up I feel like I’ve missed out — needless to say, I have a LOT of catching up to do!

Thankfully, we have a fabulous local seafood market here in North SLO County — Pier 46! These guys have a fabulous reputation for fresh fish, great customer service, and stellar social media skills; Joanne’s Twitter is locally famous, I’m not kidding.

The boy and I cooked dinner at his parent’s house this past weekend (their kitchen is amazing!!), and he had decided that swordfish was a fish that I would enjoy. Wow, he was so right. He cooked it simply in a white wine sauce, and it was so juicy — perfectly cooked and delicious! Yum…I want some more right now!

P.S. Check out all the action shots! I love cooking with others…way more fun photos!

Pan-Seared Swordfish Steaks

2 swordfish steaks, about 1 inch thick (our order came in at just over a pound)
salt and pepper
1 Tablespoon butter
1/2 Tablespoon olive oil
1/4 cup dry white wine

Wine note: We used Niner 2007 Sauvignon Blanc, which has all kinds of tropical notes. It worked very well and added some fresh flavor to round out the butter and oil.


1. Coat the fish with salt and pepper.
2. Heat butter and oil over medium-high heat until foamy, then add fish.  Sautee until golden, about three minutes.
3. Turn over fish and add wine. Simmer for about three more minutes, until fish is cooked through. Transfer to plates and pour sauce over steaks.

Note: I also cooked broccoli rabe, and so we reserved some of the sauce from the fish for me to cook it in. I added a bit more wine, and salt and pepper, and sauteed it until tender but firm. Yum!

clearly, I have weak wrists...but one day I will be able to do this like Emeril!

[Via http://lauraezolnoski.com]

Locked up again

*Disclaimer: I received this wine as a sample from Big House Wines.

I already used the pun “In the Big House”……and I thought cutesy labels needed cutesy post titles. Not sure I got there this time, but hey, I tried. My first experience with the Big House Wines was the Red a couple weeks ago. I wasn’t such a big fan, so I didn’t really know what to expect from any of the other wines. I must say, I found the 2008 Big House White to be pleasantly surprising. Big House white is a blend of 56% Malvasia Bianca, 22% Muscat Canelli, 18% Viognier and 4% Rousanne. This would be a good one to cheaply knock out some Century Club grapes if you are just starting your quest! It clocked in a 13.5% alcohol by volume, had a screw cap, and retails for $7.

I thought this wine smelled a lot like Gewurztraminer. I think that was probably from the Muscat, but I’m not sure. I got flowers, lychee, tropical notes, and spice on the nose. I found it to be very perfumed. In the mouth I found sweet peach, pear, melon, and lots of white flowers. This was mostly all melon in the mouth. I found it refreshing and pretty interesting for the $7 price tag.

[Via http://wannabewino.com]

Quiz: What diner food are you?

countertop at the Ovaltine by Squeaky Marmot

Since I eat in diners on a regular basis, have actual credit at the Ovaltine, really should have a tag for the O for all my posts about it, and have done a diner tour of the PCH from Vancouver to San Francisco, this quiz has me written all over it. Especially in the following (perfectly accurate) result:


You Are Grilled Cheese


You are easygoing and easy to please. You don’t like change, and people can count on you to be consistent.

You don’t need or ask for much. If you have the basics satisfied, you’re happy.

You are a loyal and true friend. Your friends know to only expect the best from you.

You are a very “what you see is what you get” person and well liked for it. You are simply a delight.

What Kind of Diner Food Are You? Work is Hard. Time for Blogthings! And then we have the following. Also perfectly accurate, and the bizarre juxtaposition of which reminds me of the time we nearly had a tasting of Black Cloud Pinot Noir at the Ovaltine.

Brad Cooper, winemaker of Black Cloud Wines by April Smith of AHA Media

WHEN WORLDS COLLIDE!!!
You Are Wine


You may be guilty of being a snob, but at least you’re always drinking good stuff.

You can appreciate a good wine, especially when it’s expertly paired with food.

And while you have a strong preference for wine, you can appreciate any fine beverage.

You’ve even been known to drink beer on occasion, if it’s the right microbrew.

Are You Beer or Wine? Blogthings: Discover the Parts of Your Personality that Have Been Hiding

Add to FacebookAdd to DiggAdd to Del.icio.usAdd to StumbleuponAdd to RedditAdd to BlinklistAdd to TwitterAdd to TechnoratiAdd to Yahoo BuzzAdd to Newsvine

[Via http://raincoaster.com]

Monday, February 1, 2010

Food Pairing: Green Curry

Layer Cake Wines Green Curry Recipe

Green Curry Recipe

The winemaking team at Layer Cake Wines travels the globe making great wines for the people. During our travels, we do everything possible to eat and drink as the locals do. We made a Green Curry while bottling the 2008 Layer Cake Shiraz in Australia and wanted to share the recipe with our friends.

Green Curry Preparation total time (1hr):

Ingredients:

  • Carrots
  • Onions
  • Garlic
  • Ginger
  • Lemongrass
  • Basil
  • Cilantro
  • Fruit: Mango, Papaya, Apples, Banana, Pears (Fruit provides the sweetness, use ripe fruit and whatever you have on hand, it’s going to be a part of your curry base and not garnish)


    2 cans of unsweetened Coconut Milk
    Chicken Stock
    Green Curry Paste

    Sushi Sticky Rice/Brown Rice/Uncle Bens

    Versatility: Curry goes well with Shrimp, but, works with Chicken and Pork. Curry is also a perfect accompaniment for roasted vegetables and tofu for a vegan/vegetarian preparation. So it’s your choice.

    Curry:

    Prepare a mirepoix.

    Layer Cake Wines recipe for Green CurryCut up your onions, carrots, garlic, ginger and peel back a layer on your lemongrass so fresh flesh is exposed and cut in half. The best way (since this doesn’t have to be pretty) is to dice your onions, cut the carrots across the length into thick wheels and to peel cloves of garlic. The ginger should be sliced into nice chunks. The fruit should be added to this mixture, no peels. Cube mango, apples or pears and just break up a banana.

    Open your can (s) of Green Curry, Coconut Milk and Chicken Stock (water can be substituted)

    In a sauce pot on MEDIUM HIGH:

    Heat a small pancake worth of olive oil and then add your mirepoix (vegetable/fruit mixture) and allow to cook till tender.

    Slow cooking is good cooking, our goal is to allow each component to develop it’s full potential flavor wise. Ultimately, caramelization of the onions, carrots, ginger, lemongrass..is your desired result.

    At this point, the green curry should be added to your caramelized mirepoix. Stir into the mixture so the curry covers all of your mirepoix.

    The spice compound of the curry requires heat be applied to maximize the oils and flavors of the curry

    As the smell of the curry rises to meet your nose, the oils have been released and it’s time to add your liquid.

    Start with a cup of chicken broth and water mixture (50-50) is my preference.

    Then add 1-2 cans of coconut milk and stir in thoroughly and simmer.

    The coconut milk is going to thicken your curry rapidly; it’s also going to sweeten it some and add body. Depending on how pungent and how thick you would like your curry, it’s time to adjust and then reduce to intensify the flavors. Adding stock and water, (or just one or the other) will allow you to thin the curry. Go slowly as to not overwhelm your sauce…you can never go back, only add.

    As you achieve consistency, it’s best practice to strain all of the aromatics/mirepoix from your curry through a fine sieve and then salt and pepper to taste.

    The curry sauce will hold over night should you want to make it ahead.

    Enjoy!!!!

    [Via http://layercakewine.wordpress.com]

    Chris Chameleon's show - A resounding success

    Chris Chameleon’s show at the Breytenbach Theater in Wellington was an amazing night.

    Tall Horse was the main sponsor of this event and ,if judged by the way the crowd reacted, the night was a resounding success.

    In the picture is Belinda Woolley , the Facebook competition winner and the maestro himself, Chris Chameleon.

    [Via http://tallhorsewines.wordpress.com]

    $2 Wine

    Last night I went to Ralphs to pick up a few things for my sister. While there I took a short detour into the liquor aisle, because well I like to look. While browsing I happened upon a bottle of wine priced at $1.99. It was a Merlot and there were no other varietals by the same producer. This sighting conjured up feelings of both intrigue and skepticism. Wine for $2, really? At that moment I decided that my sister owed me a $2 fee for my services and so placed a bottle of the Bay Bridge Merlot in my basket. To be honest I expected it to be quite awful but my heart was set on attaining a pleasant buzz to get me through the evening. So upon arriving at home I hastily popped the cork and poured myself a glass. And guess what? It wasn’t awful! It was extremely light bodied and gave off aromas of only astringent “wine” but the palate was surprisingly not unpleasant. I found strawberry and other indistinct red berry flavors in my mouth. It was nothing like a Merlot should be, and if tasting it blind I probably would have guessed it a bulk Pinot Noir. Nonetheless, it was quite drinkable and I ended up nearly finishing the bottle. I know a $2 bottle of wine can seem a bit foreboding, but believe it or not I think that I possess a fairly discerning palate, and I assure you, it wasn’t half bad! I’d definitely pick up a bottle again.

    [Via http://thecheapdrunk.wordpress.com]