June 6, 2012 by kimicalreaction - 1 Comment

Dirt, Redux

Last year around this time, I wrote the first post about my losing battle with SHDD, Seasonal Home Depot Disorder.

For those of you unfamiliar, SHDD is a form of dementia typically striking around the end of March, when the combination of sunny days, balmy temperatures and sassy commercial jingles conspire to fill even the brown-thumbed loft dweller with visions of gardening grandeur. The naive Mr. Green Jeans-wanna-be, lured to the lair of the devil, a.k.a. Home Depot Garden Center, is sucked into a kaleidoscope of burgeoning flora promising to transform their winter-weary lives with Spring fecundity. SHDD is characterized by delirium, dissociation from reality, impaired judgment, and a dangerous lack of financial restraint. There is currently no known cure for SHDD, although there are some interesting therapies in development.

This is what actually happens. It’s Saturday. You go to Home Depot with your fiance to buy a toilet flusher repair kit. In your excitement to preview the latest bathroom chandeliers, you run ahead, innocently cutting through the garden center on the way to the lighting aisle.

An hour later, your frantic fiance finds you staring transfixed into a display of Heirloom Pepper plants, a trickle of drool running down your chin, mumbling your grandmother’s chowchow recipe in psychotic litany. Helpless to dissuade you in your maddened and disoriented state, he protestingly loads $200 worth of seedlings into the back of your SUV for a garden you have no land for.

Nice, Home Depot Garden Center. Nice. Your time will come.

This year, girded by wisdom gleaned by hauling $200 worth of dead plants off my balcony, I was able to ward off the Center’s siren song until almost June. Unable to stay off the junk, but unwilling to ride the horticultural horse alone, I finally cajoled my poor fiance into driving to the Home Depot in Smynings with me the other week to “pick up a tomato plant or two.”

Two hours later we returned to David’s house with a pre-fabricated cedar garden box riser, 24-cubic feet of special Miracle Gro enhanced dirt (in contrast to normal dirt, which is free) two Heirloom tomato plants, three Heirloom pepper plants (chowchow time!) basil, thyme, oregano, curly parsley, tarragon, a strawberry plant and a watermelon seedling (couldn’t resist).

Donning gloves and a hat, David quickly cleared a rough patch of land in the backyard, assembled the pre-fab riser, laboriously filled it with the special earth and then carefully placed the seedlings according to each’s light absorption preferences and bio-relative soil conductivity.

Anxious to do my part, I poured a glass of wine and busied myself naming each of our new leafy “kids”: Emily and Cleveland, the tomato plants; Basil, the basil (be sure to use the snotty-sounding British “ah” instead of the hard “a”); Reggie, the Oregano; Tex, the Texas Tarragon; Curly, the Curly Parley, and of course, Charleston Grey III, the watermelon. And no, I didn’t name the pepper plants. That’s silly.

Veggies finally all planted and watered, David and I sat back with the smug satisfaction native to the owners of vast estates and haciendas, purveying our tiny 4′ x 4′ farmstead with proprietary greed and dreaming of what will most likely be the world’s most expensive summer salad.

I might be mental, I might be an addict, but at least I’m not alone.

And Home Depot, you’re still the devil.

Update: June 9, 2012. View of the North 40 (inches). Growing like gangbusters.

January 28, 2012 by kimicalreaction - 3 Comments

“I’m sorry…what kind of Swap?!”

This past Saturday was National Soup Swap Day. Okay, so maybe it’s not a universally recognized holiday, but in my mind, certainly a legitimate excuse for a party. I try to set that bar fairly low.

First, please allow me to apologize for the lack of posts over the last three months. Lots of stuff happened, but most importantly, David and I got engaged! Woo hoo! Don’t worry that you missed out on any fun deets (were you to worry, that is) since that’s a different post altogether. Maybe two or three different posts. However my blogging skills have gotten a little rusty, so let me warm up first with something easy (like oh-say, a blog about soup) so I don’t pull a mental groin muscle.

Anyhow, since we’re saving up for a big wedding next January, I’ve been on a mission to find cool, fun things for entertainment that are easy on the pocketbook. I ran across a mention for National Soup Swap day and was delighted to find out that it was coming up in mid-January. Perfect timing for a party! Soup Swap is much like the cookie swaps a lot of people do around the holidays in December, but with soup, d’uh. Here’s the premise: Get at least six friends to commit to making seven quarts of soup. They need to bring six quarts of frozen soup and one quart warm. Everyone samples the warm soups to find their favorites, then they swap out their frozen soups and take home a variety to stock their freezers! What an awesome idea! Who doesn’t like soup!

Hey, Y'all - let's swap some soup!

As it turns out, David doesn’t like soup.

Oops.

By the time I found this out, I had already made a Facebook Invite and sent it to about 80 people.

Oh well, he’s always very supportive and he does like salad,

which goes so nicely with soup.

In the end, we had about 10 people show up for our first Soup-alooza. I scheduled it to run from noon until two, since I figured Saturdays were pretty busy for most people, so this could be a quick, casual lunchtime affair. A couple of friends were bringing homemade breads, I whipped up a couple of salads, and David produced a couple of bottles of sparkling wine in the off-chance anyone wanted a mimosa.

Turns out everyone wanted a mimosa.

O.K., I truly wasn’t expecting that! I figured people would just “work” this in to their busy day, swap some soup, and then go about their business. My innocent little soup swap, fueled by sparkling wine and OJ, quickly combusted into a full-on par-tay. It was such an awesome group of people, and everyone made such unique and delicious soups!

Carrie and Craig brought a fabulous minestrone and an even more spectacular story about coming to an abrupt stop on their drive over and losing their entire pot of hot soup all over the back seat.

Dana and Troy's "Iguana" Foie Gras Bisque

Dana and Troy probably stole the show with their Iquana Foie Gras Bisque (which was actually made with chicken) and as befitting their oh-so-stylish natures, was cleverly packaged in Mason jars wrapped in cute little dish cloths liberated from the Hotel de L’Europe, wrapped with rafia and labeled with custom “House of Dragon” tags!

Randall and Ann (the only other couple besides us I know with stones enough to sport a celebrity couple name: we’re KAVID, they’re ANNDALL) brought an amazing ham and white bean chowder, along with some honey from their very own intown bee hives (now that’s a hobby!)

Hil brought pasta e fagiole (now that’s AMORE!) and Carol contributed a Vegan Curried Carrot and some delicious, freshly-baked country bread.

Carol's Country Bread

My pièce de résistance? A curried coconut lentil and split pea, which I am proud to say, was extremely noms.

We had so much fun hanging out and getting to know each other (or in my case – catching up, since I invited everyone).

Eventually, we broke into the wine. Surely, none of you are surprised.

Sooner or later, we got around to talking about the purpose of our little soiree – the soup. Everyone gave a brief story about their concoction and shared their recipe and then we chilled out, eating and drinking until late afternoon. I think the last guest left around 7, maybe? Ha. So much for squeezing it into the day.

All in all, I would say a very successful Soup Swap!

Many thanks to all my friends who came to Soup-alooza, to the wonderful and inspiring people at the National Soup Swap Day website and of course, most of all to my wonderful fiance; David, for hosting with me and for taking such awesome pictures! (Note to Linda, David’s Mom: He actually ate – and admitted to enjoying – several of the soups. )

Soup-alooza 2012!

A kitchen full of friends!

Randall shares his soup with everyone

Craig, Randall and Hil

Randall's White Bean and Ham Chowder with Fresh Cornbread

Dana and Troy

KAVID, your Soup-alooza Hosts!

October 1, 2011 by kimicalreaction - 9 Comments

Weekly Photo Challenge: Sunset

WordPress is such a giver.

Concerned that I might need inspiration to blog more frequently, they have begun sending me handy daily blogging topics via email. Of course, I may have signed up for this at some point, but I’d prefer to think it’s because they care.

Who knows? Most of the time though, I blow past them as I dig through my perpetually swamped inbox, but this one yesterday caught my eye.

“Weekly Photo Challenge: Sunset”

Hmmm. We just got back from a weekend at the beach with my parents, and David took a slew of spectacular sunset photos. Okay, I’ll play! Woot! Photo credits to my amado, David Strohman.

Sunset in Miramar Beach, Florida - September 2011

September 18, 2011 by kimicalreaction - 1 Comment

Cat Scratch Fever

Shortly after going to bed last night, I was woken by a really loud noise.

It sounded like someone had “cow-tipped” a 300-lb. rat, and the big fat rat was desperately scrambling, with its giant scratchy ratty toenails, to right itself on the hardwood floors. It fell. It scrambled. It scratched. It took out a lamp. It fell again. Scratchie, scratchie, scramble, scramble.

I sat up. David grumbled something in his sleep that sounded like “Fracklefarklefrack. Cats.”

I grabbed my glasses and squinted through the darkness. Cats, yeah, for sure; where are the cats?

Brodie, typically the first against the wall in a shennanigan revolution, was fast asleep at the end of the bed. Well, was fast asleep. He cracked an eye open by a slit, like, “Awww, Ma. I’m sleepin.”

I peered through the gloom for Keegan, who should have been curled up on the other corner of the bed.

Keegan, the good cat, who never misbehaves or causes trouble. Keegan, the quiet, dignified cat.

No Keegan.

Giant rat falls over again. Louder. Thump. Scramble, scramble. Scratchie, scritchie, scramble.

“Keegan?” I whisper.

Silence.

“Keegan??” Louder.

Thump. Scratchie. Scrible. Scramble.

I crept downstairs, based on the noise, expecting a scene of tsunami-like destruction. At the least, the kind of damage that a 300-lb rat would inflict on a living room after consistently falling over and scrambling to right itself.

I turned on the light.

No flipped over furniture. No tossed cabinets. Not even a beat-up, discombobulated rat. Simply a small, slightly-chubby, orange and white cat. A cat calmly sitting in the middle of the floor. A cat looking up at me with the most innocent expression I may have ever seen on the face of a small, slightly-chubby orange and white cat. Nothing dumped over. No chaos. No calamity. I swear to God he smothered a yawn with one immaculate paw.

“Keegan! Jeeezuuusss. We’re sleeping!”

He begins to lick his butt.

Shaking my head, I climbed the stairs, crawled back into bed and drifted back into sleep.

Minutes/hours pass.

WHOMP! SCRAMBLE! SCRITCHIESCRITCHIESCRAMBLE!

I leapt from bed, ran down the stairs and peered again into the gloom. Dear God, what is up with the racket!!!

I turned on the light.

“WTF? Keegan!”

What was he doing to make all that noise? Juggling with power tools? Rollerskating in circles? Re-arranging the furniture? Sliding down the hallway on just his claws? What the hell was he trying to do, drive me completely insane?

Frustrated, I stormed down the stairs, swooped him up and carried him to the couch. Shaking my finger in his furry face, I explained to him that it was sleepy time and that meant for ALL of us. I pointed to the corner of the couch.

“Go! Sleep!”

Keegan looked suitably chastised. He curled up on the assigned cushion.

I went back upstairs and back to bed.

Time passed.

Thump. Scratchie. Scrible. Scramble.

At this point, I was getting really angry. I don’t usually lose my temper with the cats, but I was exhausted and this was ridiculous. Some sick feline game. Well, in theory, I was Mom. Breadwinner. Possessor of thumbs. Opener of cat food cans. Certainly due some form of respect and obedience.

“Keegan!” I hissed, into the blackness.

Thump. Scratchie. Scrible. Scramble.

Wearily, I drug myself to the stairs. I flipped the wall switch and the stairwell filled with light.

“That’s it, you furry little bastard.” I snarled. “It’s seriously sleepy time now. No more of that.” I snatched him up and dumped him on the foot of the bed.

David groaned in his sleep and pulled the covers over his head.

“Keegan! Stay there. Sleep. Now.”

Keegan obliged and I climbed back into bed. Finally, I think. He’s finally tired, too. I’ve won.

I felt fairly smug, in all that silence, so eventually I drifted off to sleep.

WHOMP! SCRAMBLE!

Furious, I scrambled out of bed only to find Keegan sleeping peacefully on David’s feet.

I looked over the rail.

The darkness was very quiet.

Suspiciously quiet.

I slowly walked down the stairs.

Quiet.

Wait a minute. Where was Brodie?

Scritch.

I turned on the light.

It dawned on me then, they’re working in shifts.

I’m outnumbered.

I gave up, went back to bed and buried my head under the covers.

September 1, 2011 by kimicalreaction - 6 Comments

We are Martial

I’m into weird exercise.

Oh, stop it. I’m merely saying I get bored with conventional workouts at the gym, so I’m constantly on the lookout for interesting things to do to keep in shape. This all started years ago, when a friend hooked me up with her equestrian team and I did some show jumping and endurance riding. Unfortunately, while earning a pile of street cred for gettin’ my National Velvet on, I lost my butt financially, as everything about riding is expensive – from horses to hats to halters – and you need a Robin Leach lifestyle to support your equine habit.

My next adventure was Rock Climbing. Yes, a major adrenalin rush, but ultimately rather lonely, as I have surprisingly few friends interested in scrambling up 40-foot walls and falling back down them. I moved on to Bouldering, a more social form of rock climbing at lower heights, until I fractured my finger jockeying for cool points with a passel of monkey-jointed teenagers I could have easily given birth to. Belly Dancing? ::sigh:: Epic fail. When the instructor you are paying money to teach you looks at you in a pitying way and says, “Wow, you really don’t have any sense of rhythm, do you?” you know it’s time to hang up your hip scarf.

Most successful, so far, have been classes in Aerial Silks, also known as Aerial Tissue or Ribbons (think Pink’s 2010 performance at the Grammys) which is basically hanging mid-air from two strips of fabric doing flips and spins and acrobatics. Really, exceptionally fabulous, both because it’s a great workout and, most importantly; it’s the coolest freaking thing you’ve ever done in your entire life. My dreams of running off and joining the circus were forever crushed though, when I sprained my shoulder last April loading glass racks into the van for a wedding and could no longer support my full body weight on one arm. Farewell, Cirque du Soleil and Vegas. What happened there would have stayed there. Now, I make no promises.

Iceskating at Piedmont Park

Just this past winter, I learned to Ice Skate, which probably doesn’t seem exotic to many of you, but I grew up in Mobile, Alabama and I live in Atlanta, Georgia so ice isn’t exactly thick on the ground in any kind of conveniently recreational way.

Ice Skating is a ton of fun and it was fairly easy to nail the basics since it’s a lot like Rollerblading (yet another one of my fitness fads in the 90s). As a matter of fact, David and I went ice skating on our first date, a lovely piece of trivia you might jot down for your personal notes.

The negatives of ice skating are:
a) it’s seasonal (there are some year-round rinks in the ‘burbs, but nothing close enough to be practical)
b) the pop-up Holiday rink near me is attached to a bar. While handy for liquid courage and hydration, it adds a lot of dangerously drunk dudes to the mix, slamming around a very small rink. This reminds me I don’t have health insurance and significantly reduces the light-hearted diversion.

At last we come to my latest fitness foray, Krav Maga, which I stumbled on in an internet search for martial arts classes in my neighborhood.

Krav Maga is an Israeli martial art made famous by the Mossad, and is foremost about self defence. Krav teaches you to disable and beat the living ~~Jesus~~ Moses out of an attacker, so you can flee to safety. This translates to a lot of punching and kicking, something I’ve never done before but that I find myself embracing wholeheartedly. I’ve been taking classes for about a week now, and I can see myself morphing into a cross between la Femme Nikita and Laura Croft.

David’s been amazingly supportive about the whole thing, even coming to my first class for moral suppport. I think he’s finally learning to take my wild tangents in stride, as evidenced by this recent text message.

Me: Hey baby. Finishing up early today. Yay! What r u doing 2night?
David: Washing car, doing some push ups. Reading.
Me: I’m going to punch stuff and yell, “Fire!!!!”
David: That’s nice.
Me: U really want me right now, don’t u?
David: I’ve never found u more desirable.
Me: R u being sarcastic?

The downside of Krav Maga is that you pretty much get the crap beaten out of you. I’ve never actually been in a fight so I’ve been a little shocked by the level of bruising and swelling of knuckles and knees. I’m working on a theory that cocktails before and after class could prevent inflamation by icing me down from the inside out, but David doesn’t think there’s any science to support this.

In the meantime, I’m just taking a lot of Advil and I bought some super cool boxing hand wraps, which are like spendy, bright red ace bandages to wrap around my hands to protect my wrists and knuckles. They can now join my collection of expensive weird excercise gear, which is packed into my hall closet gathering dust.

L - R, Clockwise: Ice Skates, Rock Climbing Shoes and Harness, Hunter/Jumper Helmet, Boxing (Krav Maga) Hand Wraps, Belly Dance Hip Scarf

August 24, 2011 by kimicalreaction - 1 Comment

When pigs fly…

Last Wednesday was David’s and my 8-month dating anniversary.

That’s fine, I can hear the mocking laughter of you married people out there. “8 months dating! How cute! 8 months is a cake walk! A cake walk with kittens and puppies and pony rides!” I imagine you going on and on, in that incredibly smug and smarmy way you married people do sometimes, when you talk to us un-married people. “Anybody can make it 8 months,” you say. “Try (insert-the-length-of-your-marriage-here) years!”

Well, congratulations. I’m sure my gift was simply lost in the mail and should arrive any day.

So if you’re done now, can we can move along and talk about me and how freakin’ excited I was about our ~~anniversary~~ (okay, whatev) monthiversary? I can’t remember when I last dated anyone for that long, much less, the last time I’ve been as incredibly happy as I’ve been during this 8 months with David.

So yes, 8 months IS a big deal.

Unfortunately, the actual day of our monthiversary David ended up working late to wrap up some post-production, and we weren’t able to spend any time together. I didn’t get to see him until after work on Friday, when I came to his house and he promptly went to great (and suspicious) lengths to lure me to the front porch. I know, skepticism is unattractive and I should be more trusting. I’ll add that to the list of things I need to work on.

And there, on the doorstep, was a Flying Pig!

He bought me a Flying Pig for our monthiversary! The most beautiful Flying Pig, which I immediately named Garibaldi.

This, of course, is the best monthiversary present. Ever. In the whole history of monthiversaries even. Because, if you know me, as David so obviously does, you are aware that:

a) a red metal Flying Pig named Garibaldi simply RADIATES delightfully quirky cuteness, much as I like to think radiates from myself on better days, so is therefore totally ME

b) I have a huge writer crush on the Bloggess, Jenny Lawson, who recently wrote in one of the best blog posts in the whole history of blog posts even, of purchasing a 5-foot metal chicken named Beyoncé as an (ahem) anniversary present for her husband, Victor;

and

had you spent 5-7 days a week with me every week since I read that blog (as poor David has) you would be clearly and painfully aware (as it would have been brought up at EVERY AVAILABLE opportunity) that the appropriate anniversary gift for “15 YEARS IS BIG METAL CHICKENS“…

…so then logically the best gift for someone to get their farm-animal-art obsessed girlfriend to celebrate 8 months together could be…

… aluminum aerial swine!

Brilliant!

I know! He’s so awesome! But no, you can’t have him. He’s mine.

Er…ah…Garibaldi, that is.

Kidding! I mean David.

AND Garibaldi.

Heh.

Both mine. All mine.

July 20, 2011 by kimicalreaction - 0 comments

Summer Supper

Probably my favorite thing about my job is that I work with a big ol’ bunch of foodies.

These guys are just as bad as me, and this should not be in any way construed as “damning with faint praise” or anything “cutesy”-complimentary. These are people rabidly intense about food and they mean business. The arrival of the latest Saveur or Food & Wine magazine is like a bloody hunk of steak dropped on the floor of a dog kennel. Admit to any one of our chefs that you dined at a “trendy” restaurant, and they’ll waterboard you without hesitation until you spill the minutest detail about your experience. The day after a Top Chef episode, the hours of debate in the endive kitchen would lead you we’d had been hand-selected by Bravo to sit at the Judge’s Table with Padma, Gail and Tom. And no, I don’t really think Richard Blais cares what we think about his bacon ice cream, but listening to us (not recommended), you’d bet money we thought we’d be doing him a solid to let him know.

Yes, Endive, the food geek stops here.

Chief of our culinary bad boys is Executive Chef, Jason Starnes, who blows me away with his sheer passion for creating incredible food experiences. Jason honed his craft (among many places) at the renowned Johnson and Wales culinary school in Charleston, but he brings more than a classical education to the table. What I love about Jason is how he lights up while talking about heirloom corn hand-raised by his daddy or a locally-cured Berkshire bacon. He is truly inspired by food and sharing it with others and you can sense his joy and craftsmanship in everything he creates.

Deviled Quail Eggs with Pine Street Market Bacon "Flakes"

So, may I say it was much like a (insert-your-favorite-winter-religious-holiday-here) morning when we got a call last week from a very high-end client for a Farm-to-Table-themed formal dinner. Very little direction: all they asked for were for poached scallops to start and a pork tenderloin for the entree – simply to make everything “fresh, light” and summery”- chef’s choice.

Pair it with the appropriate wines.

Make it spectacular.

Duh.

From the excitement, you’d have thought someone handed us ~~frozen margaritas~~ keys to a new car.

I ran for the computer, Jason reached for his favorite cookbooks and the collaboration began (well, it was mostly Jason, but like Shake-N-Bake, “Ahhh helped!”). What we came up with was so stunning and delicious, both visually and gustatorily, I had to share it with you!

Fried Green Tomato and Crab Cake "Slider"

To start:
Butler Passed Hors D’oeuvres

Deviled Quail Eggs with Pine Street Market Bacon “Flakes”

Fried Green Tomato and Crab Cake “Slider” with Red Bell Pepper Remoulade

Sesame Seared Ahi Tuna on Cucumber Disc with Wasabi Aioli

1st Course:
Vanilla and Olive Oil Poached Asparagus
Shaved Fennel and Citrus Salad, Rosemary-Grapefruit Vinaigrette

Henri Bourgeois Sancerre ‘Les Baronnes’ 2009

Vanilla and Olive Oil Poached Asparagus

2nd Course:
Butter Poached Sea Scallops
Heirloom Tomato Concasse, Diced Avocado, Crushed Pistachio and Pistachio Frico

Droin ‘Vaillons’ Chablis 1er Cru 2009

Scallops with Pistachio Frico

Intermezzo: Meyer Lemon Sorbet

Entree:
Sherry-Blackberry Lacquered Georgia Pork Tenderloin
Sweet Potato Nettle, Heirloom Creamed Corn, Summer Minted Pea Puree, Wilted Cahaba Farms Spinach

Domaine Serene ‘Evenstad’ 2006 Pinot Noir

Sherry-Blackberry Lacquered Pork Tenderloin

Cheese Course:
Assorted Sweet Grass Dairy Cheeses
Fresh Sliced Pear, Fig Preserves, Fresh Seasonal Fruit, Sweet and Spicy Roasted Pecans, Artisan Cracker

Cheese Course

Dessert Course:
Duo of Chilled Honeydew and Strawberry Soup
Goat Cheese and Honey Gelato, Pink Peppercorn Tuille, Basil Syrup

Adami ‘Bosco di Gica’ Brut Prosecco DOCG

Duo of Chilled Fruit Soup

Yes, the client was thrilled. Look at those pictures! Can you imagine any other response?

Food geeks rule! Whoo hoo! Nana, nana nayahhh.

July 6, 2011 by kimicalreaction - 4 Comments

Tomato, To-mah-to

For Southerners, I don’t think there’s any food that says Summer more than a fresh garden tomato.

Forget sauces, stews or sun dried: think bright-red, juicy tomatoes straight from the vine, carved into thick slabs on the plate and spinkled with a little salt (if you’re old school), sugar (if you’re a transplant) or splashed with basil oil or balsamic reduction (if you’re a foodie).

A succulent, sun-ripened tomato elevates Wonder Bread and mayonnaise to manna-like stature.

I’ve seen people stuff them with tuna salad and salmon mousse, marry them with mozzarella and even eat them plucked from the plant, like apples or peaches, walking around with the juices running down their chin.

Heirloom Tomatoes

My favorite new way to present them: the Heirloom Tomato Bar.

We came up with this idea last year for a farm-to-table wedding menu, but haven’t had the opportunity to offer it again until this past weekend.

Chef Jason started with a gorgeous array of local heirloom tomatoes in reds, oranges, greens, yellows and purply-red-black hues, all sizes and shapes, sliced and whole.

To top each guest’s selection, their choice from a dazzling variety of toppings to dress, finesse or bless their pile o’ ‘maters:

Heirloom Tomato Bar

• Southern Style Dilled Potato Salad

• Thinly Sliced Smoked Duck Breast

• Fava Bean and Rosemary Salad

• Fresh Buffalo Mozzarella

• Pecorino Cheese

• Aged Shaved Parmesan Cheese

• Cabrales Bleu Cheese

• Fresh Basil Leaves

• Chopped Summer Herbs

• Raw Sweet Vidalia Onions

• Sliced Avocado

• A Variety of Sea Salts: Black Lava, Himalayan Pink, Hibiscus, Sel Gris, Fleur de Sel

• Flavored Vinegars: Raspberry, Balsamic, Walnut, Fig

• Extra Virgin Olive Oil

It was such a show-stopping way to present local Georgia produce. I think all of the guests were truly blown away by the vibrant colors, textures and luscious tastes.

I’ve been pouring a ton of obsessive love (and plant food) into my two little tomato plants on the terrace, hoping to harvest a little home-grown heaven for myself sometime in the near future. Despite my reputation as the anti-gardener, they’ve been growing like gangbusters: I can’t believe it’s only been six-weeks since I got them!

And me? No need for fancy! I like my tomatoes best chilled and sliced, with a dash of salt and a sprinkle of pepper, served with sweet corn on the cob, dripping with butter; some crispy fried chicken and fluffy buttermilk biscuits.

::sigh::

Those are the memories of my childhood, of hot July nights and summer suppers with my grandparents. It may not be the healthiest way to eat tomatoes, it might not be the swankiest way to eat tomatoes; it just might not be your to-mah-to, but it’s my tomato, and I can’t imagine a better meal.

May 23, 2011 New Plants!

July 4, 2011 Triple the size!

June 30, 2011 by kimicalreaction - 2 Comments

Keep on (Food) Truckin’

Famous NYC Automat

Holy crap, I figured it out!

Way back, when I was itty-bitty, my grandfather took me to an automat in downtown Birmingham.

It’s painful how much I’m dating myself, but for you gen-y’ers out there, an automat is basically a giant vending machine disguised as a restaurant. Patrons would enter the establishment, peruse a wall of items in individual windowed boxes, insert coins, and voila! Lunch/Dinner/Snacks! Food springing from the air with no visible kitchen behind it! To an impressionable 3-year old, probably the highest form of magic.

David and the Food Trucks

It finally dawned on me this morning: this has got to be where my food truck obsession comes from!

If you think about it, it’s pretty similar. Drive to food truck ground zero (Woodruff Arts Center/Sweet Auburn Curb Market/Howell Mill Food Park, etc.) Select your food from a variety of boxes (on wheels). Pay a miniscule amount of money. Voila. Food from nowhere. Magic.

Needless to say, my inner child has been such a happy camper with the recent street food explosion in Atlanta. David and I have been to Woodruff Art Center a couple of times for Food Truck Thursdays, and snacked from the trucks at the last two Castleberry Hill Art Strolls. We’ve spied the hardest-working street vendor known to man, the King of Pops, at such unlikely spots as Kai Lin Art and the Turner Broadcasting Techwood campus, and we’re regulars at El Burro Pollo, Chef Hector’s amazing burrito joint, even though the city chased them from their al-fresco digs to the interior of Super Pan Latino.

Not surprisingly, we (that is, David, me and my internal rug rat) were jig-dancin’ happy to learn some super-smartie had opened up the Howell Mill Food Park in an empty lot in Westside, featuring a rotating assembly of Atlanta’s finest meals-on-wheels every Tuesday night.

Woot!

Kim and Beth

Work’s been crazy for us both, but we finally made it out to the Park last night, dragging along my dear friend and college roommate, Beth Hawks, of CoreComm PR. Despite predicted storms and foreboding skies, the park was packed with a motley and culturally diverse assortment of students, young families, hipsters and housewives (a few who snuck in their own vino, clever girls).

Chicken and "Kicky Sauce" Stuffed Arepa from Wow! Food Truck

What a great selection to choose from! We enjoyed fabulous Pommes Frites (with red curry ketchup and garlic aioli) from the Fry Guy, Chicken Tamales from the Tamale Queen (with the best salsa verde I’ve had in a long time), sinfully delish chili-cheese dogs from the Pup Truck and chicken-stuffed arepas and meltingly wonderful cinnamon sugar donuts from Wow! Food Truck. Surprisingly, Beth, who’s gluten-sensative and mostly Vegan, actually had some pretty substantial options, primarily from Good Food and Wow!Food Truck including an orzo, berry and grilled veggie salad and some tasty taters with jalepeno cilantro sauce. The park has a couple of picnic tables, but it’s first come/first serve and you’ll have to battle the Bettys for a brief butt rest.

Pretty typically, I filled up too fast and didn’t have room for everything I wanted to try, regretfully passing on vendors I’d enjoyed before, including Yum Yum Cupcake, King of Pops, Westside Creamery and (most lamentably) Yumbaii and Boner’s BBQ.

Lines at the Pup Truck

Awesomely fun evening!

We’re looking forward to going back, but in the meantime, my rewoken tamale cravings will need to be addressed, so I found a great recipe and plan to spring it on David this weekend, along with directions for one of my favorite vices in the world, elote, a chili, cheese and mayo slathered grilled corn on the cob, that is totally to die for.

Until next time, keep on truckin!

Yes, I know. I said it. It was contractual. Move along.

Tamale Recipe
Original Recipe Yield 16 tamales
Ingredients
Tamale Filling:

Tamale Dough:

Directions
Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.
Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce.
Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.
Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.

June 17, 2011 by kimicalreaction

Up in My Grill

Baby, it’s hot outside. Really. Swelteringly hot, and not likely to cool down anytime in the near future.

Of course, nothing’s better to beat the heat than a frosty, exotic adult beverage. And if you’re us (that is, Kim and David, not the royal “we”), once you create the perfect, frosty, exotic beverage, then you have to plan a whole meal around it, so ::sigh::…let the culinary hijinks begin…

We’ll start with drinks – always my preference. I’ve been on a fresh ginger kick lately, most likely due to recent encounters with the stellar Moscow Mule offered by our favorite restaurant, 4th and Swift.

Dude, they even make their own ginger beer. Mad props to Sean and his team.

David has a rampant mint plant threatening to take over the corner of the yard and block the driveway, so truly in the spirit of helping-around-the-house, I thought I’d create a drink combining freshly harvested mint leaves AND grated ginger. Yay. David came back from the store with a white rum and some big, fat blueberries and limes, and we were off to Boat Drink Heaven. Excuse me while I do my Buffet dance.

Blueberry Ginger Mojito

Blueberry Ginger Mojitos
Makes 1 drink

Ginger Mint Simple Syrup
(makes several drinks!)

Messy but delicious!

Directions
Begin by making the ginger simple syrup. Peel and grate the ginger, then add along with the sugar, mint and cold water to a saucepan. Bring to a boil and stir until the sugar dissolves. Cover and let steep for 15 minutes. Strain and cool in the refrigerator when done.

Make the mojito. Add blueberries, lime wedges and fresh mint leaves to a glass. Muddle with a wooden spoon so the blueberries are broken and the mint and lime release their juices and flavor. Fill glass with ice. Add simple syrup and rum, and top off with ginger beer. Garnish with a fresh blueberry and a sprig of mint.

Because I’m not the neatest person in the universe, the post-mixology countertop looked like…oh, let’s say the remnants of a third world sugar refinery, a sugar refinery that had been repeatedly pummeled by a small but exuberant tornado. Hey, the results were outstanding, though and totally worth scratching hardened sugar off of the countertops with my fingernails. Icy-cold, with intense berry and mint flavors and a kick of ginger. Thank-you-ma’am-may-I-have-another?

Never one to shirk in the face of aperitifs, David fired up the grill and produced this incredibly tantalizing dinner (and no, I’m not sure exactly how he manages to do it, but I’m overwhelmingly grateful):

Grilled Pork Chops with Rosemary Butter
Ahead of time prepare a rosemary compound butter with 1 stick unsalted butter and 2-3 Tbls fresh chopped rosemary.
(Note from Kim: I think you let the butter sit out and soften and then just mash it all up together)

Chops on the Grill

2″ to 2 1/2″ bone in pork chops
1 tsp extra virgin olive oil
dash of worcestershire
Kosher Salt
Crushed Black Peppercorns

Sit out until room temperature
Coat chops with 1/2 tsp olive oil
Sprinkle liberally with Kosher salt & course black peppercorns
Add a drop of worcestershire onto each chop
Sprinkle with dill (about 1/2 tsp each chop)
Let sit covered on counter
Have ready a sprig of fresh rosemary for each chop off to the side

Light charcoal in chimney starter. When coals are white pour into grill in an even pile along back of grill. Add olive wood or oak wood chips. Close grill cover to allow head to build up. When wood chips become smoldering and a full bed of coals has formed, grill is ready.

Before putting chops on grill heat a large cast iron skillet on cooktop over high heat. When at peak temperature sear chops on all sides about :30 to :45 sec each side. Remove, let rest 5 min

Put chops on grill grate arranging around the edge of the coal mound but not directly on top. Add sprig of fresh rosemary to each chop, close lid.

Cook on grill for approx 15-20 min or until internal temp reads 130F-135F on and instant read thermometer. Just before removing chops from grill move them to upper rack, add a dollop of the rosemary compound butter to each (about 1/2 tsp on each). Close lid to let butter melt.

When butter is melted, remove chops from grill and let rest under tented foil for 5-10min then serve. (Note: keep an eye on the temperature to gauge when to add compound butter. You don’t want them going over 130-135 internal temp at the finish)

Grilled Pork Chop Perfection!

David’s not much on cooked vegetables, for some reason (perhaps he was terrorized by an asparagus as a child?), so we always try to include a salad of some sort with our dinners. We love mango and baby spinach leaves, so he whipped up this super simple yet incredibly delectable plate.

Mango Salad Prep Steps: Note how much neater Mango Salad Prep is than Blueberry Ginger Mojito Prep::sigh::

Mango Pear Salad

2 cups of baby spinach leaves (destemmed)
2 roma tomatoes
2-4 fresh basil leaves
1 whole mango
1 whole bosc pear
1/2 cup shaved almonds
1/4 cup dried cranberries
olive oil
red wine vinegar
Kosher salt
black pepper

Peel skin of mango and cut into slices (thin fingers) – 4-5 slices for each plate. Cut pear into slices (skin on) – 3 for each plate
Dice tomatoes into med-small pieces, place into small bowl, chop basil leaves and mix with tomatoes – sprinkle with Kosher salt and set aside. Mix 1-2 Tbls olive oil with 1/4 tsp red wine vinegar – shake together set aside – this is the dressing

In large mixing bowl place baby spinach, tomato-basil mixture, dressing and toss. Serve onto plates, arranging mango and pear fingers over the spinach, sprinkle on the shaved almonds and cranberries and top with freshly ground black pepper to taste.

Mango Pear Salad

Mmmm. Crazy delicious.

David’s contempt for the common vegetable does not extend to the potato, however; so he added some excellent mashed spuds to the plate.

Garlicky Mashed Potatoes

3 cloves garlic, peeled
1/8 cup olive oil
3 baking potatoes, peeled and cubed
1/4 cup milk
1/8 cup grated Parmesan cheese
1 tablespoons butter
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Directions
Preheat oven to 350 degrees F (175 degrees C).
Place garlic cloves in a small baking dish. Drizzle with olive oil, cover, and bake 45 minutes, or until golden brown.
Bring a large pot of lightly salted water to boil. Add potatoes, and cook until tender but firm. Drain, and transfer to a large mixing bowl.
Place roasted garlic, milk, Parmesan cheese, and butter into the bowl with the potatoes. Season with salt and pepper. Beat to desired consistency with an electric mixer.

Enjoying a fabulous dinner and drinks on the porch!

Yet another spectacular evening with my rockstar-chef-boyfriend. I am a lucky girl, indeed.

I promise, we’re planning a party soon, and I’m sure you’ll all be invited (umm hummm…don’t stop. Believing…), but in the meantime, hope you enjoy the recipes! Happy summer grilling, and to all of you dads out there, especially mine (card is in the mail!)a very happy Father’s Day!