Out Is In and Old is New

Beginning with the clarity of this: Wishing the world a warm, happy, loving new year. May patience and peace abound.

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This is the year I realized that the best was behind me. The tide turned suddenly, or so it felt. Likely it was building slowly and I didn’t notice. I took the change in perspective hard and still am.

Watching Transparent the other night, an Uber driver says to Aly, “To be alive is to be sad,” which felt like the encapsulation that I needed. All my life I have fought sadness, always been able to get back to a feeling that the pinnacle was ahead, and lived for a sense of possibility. This year the fight drained out of me, the pinnacle revealed itself as a fantasy and a sense of possibility became a shapeshifter.

Naming the feeling, acknowledging one essence of being human, poked a hole in my bursting balloon of anxiety and the tension blasted out in a hard, straight stream.

It’s been an interesting year. Necessary. Painful, frankly.

IMG_6077And now, on to the young people! As it should be. I live with one, thankfully, and pay close attention. He does not pay close attention to me, but I am louder, more persistent and more tenacious, so the messages may be slowly penetrating. At any rate, it is an equal exchange of knowledge and wisdom, and I am happy to turn the wheel over (occasionally) to “The Young People”, the neopols*.

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Teddy, the spectacular Claire – visiting from Brooklyn, and I made a foray to Union Market for oysters and smoked fish from Neopol Savory Smokery. Who better for a sandwich safari than those who are always full of appetite? They are still growing! Future bound.

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That said, the boy was reluctant to eat my fishywich. He wanted meat, meat, meat. No surprise. More smoked whitefish for Claire and me. And Neopol is not short on meat, let me tell you – chicken, pork, duck, sausage and more.

IMG_6071 It’s nice to watch someone slice with skill and concentration. That’s how he was doing it at Neopol, not distracted a bit by the snaking Sunday morning  line. Beautiful silky stuff, that salmon.    IMG_6081

The year came to a warm end in terms of company, the air outdoors and the heart inside me. Sometimes the warmth emanates from love and sometimes it’s simply the fire of struggle. Either way, the new year is upon us tomorrow and I hope that new perspectives settle in comfortably for everyone.

To be alive is to be sad. A ha! We are all in this together. And from that comes a solid foundation of happiness.

2016. Bring it!

 

*Neo is a prefix from the ancient Greek word for young, neos (νέος)
Politicians propose, support and create laws or policies that govern the land and, by extension, its people.
The actual root of “politics” is indeed the Greek “polis,” meaning “city.” This produced the Greek “polites,” meaning “citizen,” which in turn produced “politikos,” meaning “regarding citizens or matters of state.”

So, I take Neopol to mean young citizens or something along those lines. My take on the word. Perhaps it just means guppies or is some other fishy reference.

May You Put Your Christmas to Bed with a Late Evening Sandwich

From pièce de resistance

to

resist putting that between two pieces of bread.

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Photo by Renee Comet, who is a peripheral Christmaser, beginning and ending with the food – respectable parameters. For heaven’s sake, why throw out the baby lamb with the bouquet garni? Styling, btw, by me!

I wish you all, all, all, those I know, those I know a little, those I do not know, those I would like to know, those who are unknowable, a Christmas that is a respite from the sturm and drang of life as a human in 2015, from life as a human in the 21st century, a day when wonder overwhelms, awe precedes all else, and your heart feels so big and s0 heavy that your legs must work extra hard to carry it.

Merry Christmas to all, every last one of you.

Toast Poast Number 1/24/1947

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Dear Mr. Zevon,

It’s been a few days since I have written. During that time the gratitude has been flowing. I heard on the radio that it’s good for your health. That and warm, buttered toast. For today and all days I am grateful to have lifelong friends who will play paddle ball with me, were I to ask. While I did not have an opportunity to play paddle ball, I did share toast with my friend Janie – toast with butter, honey and mashed blackberries. A bit ad hoc and super tasty. 

Your devoted fan,
Midnight Snack



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Speaking Meat

The Allusionist

Here’s a game word, sponsored by Hello Fresh. Right, game as in the genre of meat is so called because it was obtained through the game or sport of hunting. This history lurks in the word ‘venison’, which evolved from the Latin ‘venari’, to hunt, through the Old French ‘venesoun’, which meant the meat of a large game animal. There’s the clue as to why the animal is called a deer until, upon the point it’s being eaten, it’s venison. Same with cows and beef, pigs and pork, sheep and mutton. The words for the creatures in their living state are the Anglo-Saxon ones; the meat words originated from French. After the Norman invasion of Britain in 1066, there came a few hundred years in which the aristocracy were speaking French, and they were the ones who could afford to eat the meat.
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Photo by Renee Comet, styling by me, for Meat and Livestock Australia

When I think of sheep and lamb I do not think of hunting. Wrong! Just look at the Wild Sheep Foundation website. Does this give me pause when it comes to eating domesticated lamb? Hell yeah it does. My conscience says, hell yeah, pause and note the life that became your food. My conscience says, if I am not taking a minute to clear my head of all else, to bow down to miracle of life, then I should not be eating meat.

This is what the WSF has to say in its mission:

Vision
To be the best managed, most respected and most influential conservation organization in the world, for the benefit of all stakeholders and wild sheep worldwide.

Purpose
To Put and Keep Sheep on the Mountain™

Mission
We enhance wild sheep populations, promote professional wildlife management, educate the public and youth on sustainable use and the conservation benefits of hunting while promoting the interests of the hunter and all stakeholders.

Values
Honesty
Teamwork
Accountability
Integrity
Positive Attitude
Stewardship
Respect for others
Respect for wildlife
Loyalty
Hunting Ethics

 Got it. Words to live and eat by. Take note of your position on the food chain. And remember, above all else, pause and ENJOY EVERY LAMB SANDWICH. That lamb gave its life for your nourishment and pleasure.

Braaaaavo.

Shameless Self Promotion Number One Meatball

“One Meatball” is a song my family sang after dinner when I was a kid, with my sister on guitar. We did that, sang around the table, which sounds so archaic now. It breaks my heart to think how earnest my parents were and heartfelt too. The folk revival took place in our house, too, with one sister playing banjo and one guitar, and with all of us singing songs after dinner – the Weavers and Josh White and Pete Seeger. It embarrasses me to think about it, while simultaneously filling me up with warmth and nostalgia.

The song, “One Meatball” seems funny, but it is not. It’s sad actually, particularly now when many who have enough have SO much and those who do not have SO little. Growing up we lived in that in-between – frugal and in lots of company. The camaraderie of it felt very safe to me as a child and I wonder, does my child feel safe that way, in this world now? I hope so, but think not.

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Photo by Renee Comet and styling by me for Meat and Livestock Australia for Home Chefs

These meatballs, should you have a piece of bread or, even better, a nice crusty roll, would make a killer sandwich. Slop the sauce all over the place. Your napkin and shirt will be wrecked and your mom will want to kill you!

The song has an interesting story and you can read about it here if you like. Put on your modest face and read. I did and am the richer for it.

Lamb Feta Meatballs with Rich Tomato & Olive Sauce
Yield: 4 servings  
Portion Size: 4 – 2 oz Meatballs  
Alternate cuts:    
     
Amount Prep Ingredient
2#   Australian Ground Lamb
3 each   Large Eggs
1 ½ cups   Breadcrumbs
¾ cup crumbled Feta Cheese
½ tsp   Red Pepper Flakes
2 each minced Garlic Cloves
2 T chopped Parsley
2 T chopped Mint
1 each zest only Lemon
TT   Salt
TT ground Black Pepper
As Needed   Olive Oil
Tomato Sauce    
2 T   Olive Oil
2 each finely sliced Shallots
4 each crushed Garlic Cloves
2# canned, chopped Tomatoes
2 T chopped Thyme
¼ cup Pitted Green Olives
¼ cup Pitted Black Olives
½ tsp   Superfine Sugar
     
Method of Preparation    
1.     To make meatballs, mix all ingredients very well until mixed thoroughly. Set aside for 30 minutes in refrigerator.
2.     Roll meatballs into 1.5 inch balls, using hands dipped in warm water to avoid sticking.
3.     Heat olive oil in a large, heavy bottomed saucepan over medium high heat.
4.     Sear off meatballs in batches until browned on all sides. Place meatballs on an sheet tray and set aside.
5.     For the sauce, heat the oil in a heavy bottom pot over medium heat and sauté the shallot and garlic for 5 minutes or until the shallot is translucent.

6.     Add the canned tomatoes and thyme and reduce the heat to low.

7.     Simmer for 30 minutes or until the sauce comes to the boil, stirring constantly to avoid sauce sticking and burning.

8.     Once sauce is at desired consistency, add olives and then season accordingly and add sugar. If sauce is too acidic add a little more sugar.

9.     To serve, cook lamb meatballs in 350°F oven for 6-8 minutes or until cooked.

10.  Heat sauce and then add meatballs to sauce.

11.  Serve in pot or serving dish, garnishing with freshly chopped parsley and lemon wedges.

Shameless Self Promotion Number 100,000

Tis the Season for Sandwiches

So, this is ran yesterday on the Chesapeake Fine Food Group blog. Full disclosure: CFFG is and has been my client for many, many years. The catalog is gorgeous and the food is topnotch. Honest.

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National Sandwich Day may fall on November 3, but sandwiches are surely most honored on the days following Thanksgiving, when everyone’s  fridge is loaded with amazing seasonal fixings, particularly if you think to cook – or buy – enough for leftovers.
Note to self: make plenty.

Should you sit down to Thanksgiving dinner mid-day, by bedtime you’ll be in need of a tide-me-over to breakfast. My favorite under these circumstances has always been the antidote to the feast – simply Roasted Turkeyhttp://www.mackenzieltd.com/roasted-turkey Turekyor Herbed Turkey Breasthttp://www.mackenzieltd.com/herbed-turkey-breast on thin-sliced sandwich bread. Still have a bit of Thanksgiving ambition in you? Add a swipe of Blue Cheese-Chive Butter http://www.mackenzieltd.com/savory-butters-one-of-each-flavor and a leaf of crispy lettuce.  That should do for a sandwichy nightcap.cts35

On the Friday after Thanksgiving, reprise the groaning board with a customized gobbler – the Turkey/Stuffinghttp://www.mackenzieltd.com/cranberry-sausage-stuffing-1990 /Cranberry Relishhttp://www.mackenzieltd.com/cranberry-orange-relish triple threat. I like a little warm gravy on the side for dipping – the American dip, so to speak, which ought to be a classic.

cbc_pic_3Day three, the Saturday following Thanksgiving, and you are, undoubtedly a little tired of turkey. Let’s hope Macaroni and Cheese http://www.mackenzieltd.com/side-dishes/casserole/macaroni-cheese?___SID=U was one of your Thanksgiving sides. Hey, how about a grilled macaroni and cheese sandwich? It’s a thing, you know, and for good reason. Two nice slices of bread, both buttered on one side, a thick slab of mac-and-cheese in the middle, and grill away. A little bit of bacon orhttp://www.mackenzieltd.com/honey-cured-ham-8-9-lb if you’ve got it, would not gild the lily.

And finally, to top off the weekend, turkey or ham Biscuitsbcs24_1http://www.mackenzieltd.com/classic-biscuits-simple are in order for Sunday brunch or lunch. That and a long afternoon nap should segue you comfortably into the post-holiday weekdays. Week days that will, if you are lucky, be punctuated by a few more turkey sandwich lunches!

 

Photos by Dean Alexander and styling by me!
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The Cheese Touch

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I suspect that some of the earliest sandwiches were cheese sandwiches. Cheese endures at room temperature – or warmer – through a picnic, through the morning until lunchtime, on a buffet, at the beach. There is a cheese to happily pair with any sandwich fixing.

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Lucky Peach has just printed this story about American cheese, an arena that has become more and more exciting in  recent history. As much as the word “artisan” has become a word to mock, one must rejoice in artisanal American cheeses. Period.

An alpine-style Upland cheese from the state of Wisconsin would be make a beautiful grilled cheese and turkey on say, Friday, November 27 this year.

A Short History of American Cheesemaking

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A Heated Debate

Red letter day last week. A postcard from Flannel! Nice stamp too. I was just at the post office the other day and these produce stamps were not available. Too bad. I love ’em. Had to settle for “The Winter Holiday” stamps.

Postcard from Dennis 1

The image renewed my curiosity about hotdogs. Are they or are they not sandwiches? And who is the decider?

Hotdogs do seem the perfect pre-Thanksgiving food. American symbolically, preparation-free essentially, no kin to turkey thankfully, and, should you buy a pack of six dogs and a pack of eight buns you can use the two extra buns in the stuffing.

Bookending Thanksgiving with sandwiches appeals to my orderly self. Hotdog Wednesday/Turkey Sandwich Friday. Amen.

Postcard from Dennis

From Jeb Lund of the Guardian:

According to the American Heritage Dictionary, a sandwich is “two or more slices of bread with a filling such as meat or cheese placed between them, or a partly split long or round roll containing a filling.” Thus, bun-plus-Dodger Dog equals … Voila!

From Ted Berg:

A hot dog is a sandwich. Why this is still up for debate is baffling.

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From Morgan Shanahan:

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And from Adam Weinstein at Gawker:

Jeb Lund, the friend of Gawker also known as Mobute, has posted an Independence Day-related meditation on the sandwichness of hot dogs at that most American of publications, The Guardian. Lund arrives at the right conclusion for the wrong reasons. Here is why hot dogs are sandwiches.

“It’s a question widely posed – and how we approach it speaks to who we are, as individuals and as a nation,” Lund asserts, and in this he is correct. “Neither the hot dog nor the sandwich were invented by America, yet we feel a passionate possessiveness over both.”

Hot dogs and sandwiches are consummately American, and for a vital unspoken reason. A brief Foucault-style review of their purported origins, and their adoption by the U.S. of A., illuminates why they are essentially the same thing: Hot dogs and sandwiches are tools of social control. Read on here.

My take is this: If you have to ask the question then the evidence is strong enough to rule a hotdog a sandwich. A ruling sandwich, frankly.

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Listen to

The Sporkful !

From Dan Pashman, “If you listen to The Sporkful, you know that I have STRONG feelings about what makes a sandwich a sandwich.

You’ll also know that I am a staunch sandwich conservative — some have even called me the Scalia of Sandwiches.

That’s because define a sandwich based on the original intent of the framer of sandwiches, the Earl of Sandwich:

1. You must be able to pick up a sandwich and eat it with your hands without your hands touching the fillings.

2. The fillings must be sandwiched between two discrete food items.

Enter hot dogs and John Hodgman, author, actor, humorist, and host of one of my favorite podcasts, Judge John Hodgman.

During an appearance I made on WNYC’s The Leonard Lopate Show in July of 2014, Hodgman called in to debate whether or not a hot dog is a sandwich.

I argued yes, Hodgman argued no — and agreat feud was born.

At first it was a private affair, but then the world started to take notice — first a video from the Buffalo Bills’ locker room went viral; then the debate made it to the TODAY Show.

Hodgman and I had to settle the issue once and for all. We met onstage at The Bell Housein Brooklyn — with Brooke Gladstone of WNYC’s On The Media moderating our debate before a live audience.”

FABULOUS LISTEN. Set down what you are doing and LISTEN RIGHT NOW!

And then, you tell me, did they settle it? And, if so, do you agree?

You know I have a dog in this race and my dog is HOT.

 

And the Beat Goes On

Is there life after Thanksgiving? Yes there is! Yes there is!

CBS Sunday Morning will be happy to assist your assimilation back into daily life. One cannot eat a Cuban sandwich too often.

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After your house guests have fatigued of turkey next week, you need another culinary trick up your sleeve. Tune in to CBS News Sunday Morning at 9 a.m. Sunday to get the inside scoop on how to make the perfect Tampa-style Cuban sandwich.Screen Shot 2015-11-22 at 10.27.07 AM

 Correspondent Susan Spencer stopped into the 110-year-old Columbia in Ybor City recently to get a tutorial from fifth-generation owner Andrea Gonzmart Williams and her dad, Richard Gonzmart.

Screen Shot 2015-11-22 at 10.27.34 AMRead on here.

Thank you, Kathleen Walston Pagan, for the tip. Tampa’s got the goods when it comes to a Cubano.

 

Mr. Zevon 4

Dear Mr. Zevon,
I have not been the correspondent I had hoped to be, not yet. Each day has had its share of awe-inspiring moments whether or not I took the time to share them with you. For today, the opportunity to work. And to enjoy the fruits of that labor – a large piece of pumpkin pie that came home with me. While we are talking about pumpkin pie, I want to send thanks to the inventor of such a thing. Now there is a good (the only good) use of pumpkin pie spice!
YHS,
Midnight Snack