tag:blogger.com,1999:blog-5787462538122803922024-03-04T12:23:24.480-08:00Flavors 518What's there to eat in Albany, NYMs. Garlichttp://www.blogger.com/profile/10701284153431222829noreply@blogger.comBlogger327125tag:blogger.com,1999:blog-578746253812280392.post-4211456643940727232017-07-14T11:56:00.001-07:002017-07-14T11:59:02.751-07:00French food at Chez Nous, SchenectadyThis past spring I went to Germany for the first time on a work trip. It felt good to see some world, the arts people we were working with were incredibly hospitable, and I left with a warm impression of the German people in general (despite pretty much constant reminders of certain grim parts of their history in the forms of monuments and memorials all around the city, which I wasn't sure how to deal with). I also don't know a lick of German, which was fine because the German people often know English, but the Turkish people only know German so at some Turkish restaurants and second hand shops I had to resort to awkward gestures, which was all in all makes one appreciate what it is to be a foreigner in any land - a foreigner in this country for instance. It's certainly not easy.<br />
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Anyways, on the way back I unexpectedly got stuck in Paris for a night. It's hard to explain what a natural and easy connection I have with French culture/food/language. Part of it might be that I had been there before, that I took French for six years in school (even though I am rusty I still understand basic questions, signs and menus), that I had ancestors who were French noble people who bought a large portion of the island of Manhattan hundreds of years ago before deciding it was a bad investment (haha) and went back to France. Who knows, but there is something that clicks that I just cannot explain, and I have never noticed it so strongly as when I left Berlin and went to Paris. There's a reason I picked French over German all those years ago in school it seems. I could go on and on about how much I loved the Air France flight home - the wine, the fact they gave us an adorable menu, the pastries, the in flight entertainment options showing French gardens and castles in travel videos, the safety videos telling you it was chic to wear your seat belt because it accentuates your waist, the stylish, classy flight attendants who were snacking on goat cheese, the fact that they left sparkling wine out in a serve yourself station with some camembert (naturally as one does). But I am not going to go on and on about that because I want to talk about this restaurant, but the point is I swoon for all things French.<br />
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<a href="http://www.cheznousschenectady.com/" target="_blank">Chez Nous </a>in Schenectady is a great French restaurant, that I think has probably only been open about a couple of years. We first went there last year for my husband's birthday, and we've been back a few times since. It's a great place to take out of town visitors I think because it has a unique look and feel, and the food has always been great. I bought my husband a gift certificate as an anniversary gift, and it turned out to be a great choice.<br />
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They have several different seating areas - a patio, a garden dining room that has a lot of windows and is decorated in blues and greens, the main seating area which has these extraordinarily comfortable wingback chairs, benchs, toile throw pillows and some very pretty landscape and still life paintings.<br />
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They have great wines by the glass (I've never had one I was disappointed with ordering - last night I had a fabulous Cabernet Franc Rose) and delicious, thoughtfully composed cocktails. They also offer complementary sparkling water by the glass, which is great perk. The food is all really fresh and inspired. I don't often order desserts in restaurants, but I almost always want dessert here.<br />
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I did the Prix Fixe last night. I had the vichyssoise, the beef bourguignon, and the creme brulee. Every element of the meal was really great. The vichysoisse is just really refreshing on a hot summer's evening, and the beef bourguignon really makes you feel at home wherever you are. It's like the idea of home in a bowl. And Scott called the creme brulee possibly the best he had ever had - it had a great carmelized crust on top, and the flavor of the custard was just lovely. <br />
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My husband discovered Instagram for the first time last night, and it was a bit like the first time he got his first cell phone a decade ago. <a href="https://www.instagram.com/slemieux02/" target="_blank">So over there he has featured</a> his French Onion soup (it was just a tiny bit sweet and had a whole lot of deep savory flavors - and everything Frenh Onion soup is supposed to be), and his sirloin which was perfectly cooked and had a nice medley of baby vegetables including some you don't always see everywhere I think like patty pan squash.<br />
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Anyway, it's not super cheap, although they do have <a href="http://www.cheznousschenectady.com/?page_id=392" target="_blank">a bar menu</a> we've never tried, and the $39 three course mid week prix fixe is a good deal for all the delicious food you get for it. But I think for birthdays, anniversaries, or for showing around people from out of town, and the like this is an excellent choice. Every time I make my way out the door I already can't wait to go back. <br />
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<br />Ms. Garlichttp://www.blogger.com/profile/10701284153431222829noreply@blogger.com7tag:blogger.com,1999:blog-578746253812280392.post-11224791765428659542017-06-30T08:55:00.003-07:002017-06-30T08:55:39.650-07:00Salad Bar Party 2017Its hard to believe, I have been having salad bar parties for five years! <a href="http://capitalregiondiningblog.blogspot.com/2012/07/salad-bar-party.html" target="_blank">Here's the link back to the post of the first one</a>. You can see my punch was a bit more attractive for that party. The idea is everyone brings an ingredient to add to the salad bar, and then everyone can go down the line and even make several very different salads. It ends up feeling interactive and community building, I think. <br />
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This is a tradition I've been really happy to keep going because I feel like it was a really great idea to start off with. It doesn't require much cooking which is great for summer months, sometimes people have extra produce in the summer from their gardens or CSA memberships, and its really healthy and refreshing so it just feels perfect for this time of year. I thought I'd break it down how this year went.<br />
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Alright, so first on this punch... uh what can I say, everyone thought it was like a science experiment. Started out with<a href="http://joythebaker.com/2012/04/lavender-lemonade/" target="_blank"> Joy the Baker's Lavender Lemonade</a>, which as far as I am concerned, that recipe is a national treasure. Then I decided to add plain Polar seltzer instead of the water. Then I thought I would make this beautiful lovely punch by freezing strawberries and edible flowers into blackberry sorbet as a massive ice cube. Unfortunately, it didn't quite freeze all the way. And putting the edible flowers in the freezer kind of crushed them in a weird way. The whole thing ended up looking a bit like a chilled cabbage soup, which could be cool if the food theme was from the 1880s. But it was way frothy and bubbling over in a way I kept finding to be hilarious. This whole scenario could probably be recreated in a cool way for a Halloween party with a different color scheme. And those there on the lower half of that photo are popovers from the<a href="http://www.kingarthurflour.com/shop/items/popover-mix-9-oz?utm_source=Google&utm_medium=CPC&utm_campaign=Shopping&utm_keyword=Popover+Mix+-+9+oz&gclid=Cj0KEQjw7dfKBRCdkKrvmfKtyeoBEiQAch0egd9dXw5cFs35DY4SuTUg58VMnIEQ1QTWGL8YSI-aKLwaAjO68P8HAQ" target="_blank"> King Arthur Flour mix</a> you can get in the grocery store. I added Penzey's <a href="https://www.penzeys.com/online-catalog/bouquet-garni/c-24/p-31/pd-s" target="_blank">Bouquet Garni</a> into the batter and sprinkled sea salt on top of them, and I thought they turned out great. Needless to say, the basket was totally empty by the end of the night.<br />
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In this photo below, I made a sangria with this <a href="https://www.clrwine.com/product/Emperor-s-Blush" target="_blank">Finger Lakes penguin wine </a>which I think is perfect for this purpose. Its not too fancy that you feel like you are ruining it, and its not so bad that it ruins the drink. I added a whole ton of fruit (lemons, blackberries, raspberries whatever else was around), some orange juice, a dash of Cointreau and Chambord, and let it set in the fridge over night. I also got those cactus straws from Target because somehow I've become completely cactus obsessed these last six months. Rule number one of entertaining especially if you are offering alcohol is to make sure people have enough water! Thus, the big ol' dispenser on the left. These oversized margarita glasses which were a wedding present from my friend in Michigan turned out to be perfect for the ridiculous foaming punch. Somehow the science experiment aspect seemed to be more noticeable when sipping from a thick recycled glass goblet the width of one's face. <br />
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In this photo below we've got Mario Batali's <a href="http://www.mariobatali.com/recipes/olive-oil-and-orange-cake/" target="_blank">olive oil and orange cakes</a>, which I made in a muffin pan and added a bunch of rosemary to, and sprinkled sea salt on top. Also, Joy the Baker's Snickerdoodles, <a href="https://www.amazon.com/gp/product/1401310605/ref=as_li_tlie=UTF8&camp=1789&creative=390957&creativeASIN=1401310605&linkCode=as2&tag=joythebak00-20&linkId=ZYJBBC5XVDL7Y7HN" target="_blank">from this great book</a> I've continued to use for half a decade now, which turned out great. And finally there in the back, there's <a href="http://www.thedomesticfront.com/perfect-picnic-potatoes-gribiche/" target="_blank">a potato salad recipe</a> I made <a href="https://www.amazon.com/Breakfast-Lunch-Tea-Little-Bakery/dp/0714844659" target="_blank">from one of the first cookbooks</a> I ever started cooking from. Its really great because it has you peel stripes into the potatoes which gives a nice mix of the skins and the dressing being able to sink into the insides of the potatoes. Roasting them gives a nice flavor, and then mixing the potatoes while they are still warm gives the dressing really an extra chance to marinate with all the flavors. Its a beautiful recipe, and a beautiful cookbook in general. Sometimes you think of potato salad as being overly drooping with mayo, but this with its capers, shallot, mustard, and cornichons couldn't be more the opposite of that situation. <br />
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Party attendants brought all kinds of great items to have with the salad: sunflower seeds, cranberries, feta, grilled chicken, rye bread, and on and on and on. We had a few dressings, a Dijon lemon vinaigrette my husband has been making for years he basically seems to make up on the spot, a fabulous Green Goddess dressing with all kinds of herbs from <a href="https://www.amazon.com/Boat-Whale-Walrus-Menus-Stories/dp/1570619263" target="_blank">A Boat, a Whale, and a Walrus</a> (my husband picked this book up for me at the author's restaurant in Seattle), and <a href="https://rumblytumbly.com/2016/04/26/chrissy-teigens-chinese-chicken-salad/" target="_blank">Chrissy Teigen's Airport Chinese salad dressing. </a>They were all great, and its nice to have some variety of creamy, tart, and bright flavors. One year I went overboard and made way too many salad dressings, but I think actually three is the right amount as long as they are different enough from each other. <br />
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And finally there was pie! Again with the edible flowers too.. I got this recipe from <a href="https://www.amazon.com/Great-American-Cookbook-Time-Tested-Favorite/dp/0789329026" target="_blank">The Great American Cookbook</a> which features recipes from every state. This lime chiffon pie was from the Florida section (I made it with graham cracker crust instead of regular pie crust because I thought that would fit the theme better). Everyone seemed to like it! The lime custard part was a little fluffy because it had some fluffed egg whites mixed into it, and I added some <a href="https://www.penzeys.com/online-catalog/madagascar-vanilla-beans/c-24/p-1483/pd-s" target="_blank">Penzey's vanilla beans</a> to the meringue topping, which I thought put the flavor over the top. <br />
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Its been a life ambition of mine to have a party on my patio. We were out there for a bit (it seemed about to thunderstorm, was quite humid, and also not really big enough for everybody because we didn't want to venture out beyond the overhang in case it started to pour). But we did make it happen, so that is something (just like when I made Baked Alaska) that I can cross off my bucket list. Just a reminder that if you don't make an effort to do the things you want to do, history can just pass you by. But all in all, I would say Salad Bar Party 2017 worked out well, and I look forward to doing it again next year! Ms. Garlichttp://www.blogger.com/profile/10701284153431222829noreply@blogger.com0tag:blogger.com,1999:blog-578746253812280392.post-87394750627362543252015-04-04T13:17:00.000-07:002015-04-04T13:17:02.055-07:00The Hollow, AlbanyYesterday, my friend and former co-worker Megan and I met up at an opening at the <a href="http://albanycentergallery.org/" target="_blank">Albany Center Gallery</a> (where I had never been before, but thought it was a really cool space) and headed over to <a href="http://thehollowalbany.com/" target="_blank">The Hollow</a>, where I've been wanting to go for quite some time. I'm not really one for Happy Hour menus (maybe because most nights you'd rather go on and have a proper dinner), but on Fridays, after a long hard week - you deserve those sliders and that mason jar of whatever pretty looking mixture!<a href="https://www.youtube.com/watch?v=ZR0v0i63PQ4" target="_blank"> You made it this far!</a> Anything else can wait, I say. <br />
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So we showed up and ordered from the Happy Hour menu the shrimp skewers which come with a really nice vinaigrette, some arugula, and some roasted red peppers. They were very flavorful and had a kicked up spice on them, which I enjoyed. We also ordered the asparagus plate which tasted super fresh and was perfect for spring (shall it ever really show up) with the lemon and the parsley.<br />
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We were drinking the Kim Crawford Sauvignon Blanc ($1 off at Happy Hour, heeey!), which was fine and just the ticket. I'm pretty disappointed though, after looking at all the relatively local places represented on the beer list to see no Finger Lakes wines represented on the wine list at all (some from Long Island, though, which I'd like to learn more about). <br />
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Then we moved on to the hummus board - a bunch of good stuff piled on together on a big long plank - roasted red peppers, arugula, goat cheese, I think some Parmesan or some other hard cheese, and some naan bread. I was a fan of it all, and the hummus was very tasty with a tangy lemon flavor.<br />
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The waiter was there when we needed him, but not intrusive in any way, which was perfect for our chatting.<br />
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There are times in the past that I have wondered if work friends are real friends. I think after all this time, I can say, yes, they are, but they are almost something better in a way too. They knew you down in the trenches, in difficult situations which may have taken a lot of effort to find your way out of. They know exactly where you've come from, and how you were treated, and can appreciate your progress or struggles more than anyone. I type this from another former coworker's house whose dogs I have been watching for 5 years - half a decade! Any kind of work is something we have to do, we show up rain or slush or hail or when we're extremely tired, we keep showing up, sharing the carpet with strangers, chatting with them about the weather and the Academy Awards - doing tasks we have to do to get a paycheck to get by. Then one day, you realize your former coworkers feel a lot like relatives. They remember things you forgot you told them, and want updates on your family members whether they've met them or not. I'm going to go ahead and say whatever path led me to all these people, was a really great path indeed.<br />
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I'd love to spend another Friday evening decompressing and transitioning from the work week to the weekend at the Hollow having a drink and nibbling on their tasty snacks. <br />
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<br />Ms. Garlichttp://www.blogger.com/profile/10701284153431222829noreply@blogger.com0tag:blogger.com,1999:blog-578746253812280392.post-29195810916692083982015-04-04T12:42:00.000-07:002015-04-04T12:43:06.804-07:00Valentine's Day Honeymoon Quasi-Re-CreationMs. Garlic and I never go out for Valentine's Day, which even if you can get into your restaurant of choice tends to involve prix fixe specials that are inferior but substantially more expensive than the restaurant's typical menu. And a restaurant meal budget can get you some very fancy ingredients for a home meal, so we prefer that.<br />
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Back in February, I made rack of lamb for the anniversary. I use Thomas Keller's<a href="http://www.jamesbeard.org/recipes/herb-crusted-rack-lamb"> recipe</a>, which reminds me of our honeymoon (we spent part of it in Northern California, and while Keller's <a href="http://www.thomaskeller.com/tfl">most famous restaurant </a>is far beyond our means we did eat at the much more affordable and still excellent bistro <a href="http://www.thomaskeller.com/yountville-california/bouchon-bistro">Bouchon</a>.) I pretty much follow the recipe as is, although as with most restaurant recipes about half the butter in the rub works fine. You combine anchovy, garlic and butter with a mortar and pestle (or food processor -- we did the former, thanks Ms. Garlic for the mortaring and pestling!), add bread crumbs and herbs. Sear the rack of lamb for a couple minutes, cover it with a mixture of Dijon mustard and a little honey, and then cover with the bread crumb mixture.<br />
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From here, we used a tablespoon of the lamb fat to brown some fingerling potatoes, which conveniently roast for pretty much the same time as the lamb. For the other vegetable side, we made broccoli in a matter similar to <a href="http://foodspin.deadspin.com/how-to-cook-broccoli-on-purpose-and-enjoy-it-which-i-1684371622">this recipe</a>, only 1)peeling the stems is a massive pain in the ass that yields very little benefit to me, but YMMV; 2)I add a minced shallot as well as the garlic; and 3)I use half dry vermouth and half water for the boiling liquid.<br />
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This year, we did splurge on the wine a bit -- again advantage of a home-cooked meal! -- and got the <a href="http://www.merryedwards.com/">Merry Edwards </a>Pinot Noir. It's the first glass of wine I had on the Napa part of our honeymoon, and it's fantastic.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmlQZVvYZtviWFSIzKVdtg_xZanpQOg5wgohmyEIRVayIonnezopSeJlwc3RdxsKHklOtya3E9LqLBU3UzyEkxyUre2_DeJh5DzXR0CykOc8MTFza6CQOrthW067P8s2n1LrMjZj59XL8/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmlQZVvYZtviWFSIzKVdtg_xZanpQOg5wgohmyEIRVayIonnezopSeJlwc3RdxsKHklOtya3E9LqLBU3UzyEkxyUre2_DeJh5DzXR0CykOc8MTFza6CQOrthW067P8s2n1LrMjZj59XL8/s1600/photo+2.JPG" height="320" width="240" /></a></div>
<br />
Every meal is terrific with Ms. Garlic, but this one is extra terrific.<br />
<br />
Finally, let me add that if you roast with any frequency<a href="http://www.amazon.com/ThermoWorks-Professional-Probe-Style-Thermometer/dp/B00OD3FLBI/ref=sr_1_4?s=kitchen&ie=UTF8&qid=1423969523&sr=1-4"> this</a> is the BEST THING EVER. It gives you the temperature as you go, and it's always reliable. The other meat thermometers I had gave accurate temperatures maybe half the time, which is useless. This one works. Scott Lemieuxhttp://www.blogger.com/profile/06701388686242654576noreply@blogger.com0tag:blogger.com,1999:blog-578746253812280392.post-49843807502057461782015-01-01T11:27:00.000-08:002015-01-01T11:28:27.765-08:00Old and Married New Year's Eve<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxT3VfAaVx3A0mxJpGH5Tf5ohTT55EHBP0b2idO_bCi0PrCTfqepG6hNOdwOmlODj2owzAN9vTzkE0DYSKETKt06sJ_R9nVhTwPxLaARmVgKCiiFhqkaKBXw5IH4WHBPA7PO217MLGwzU/s1600/photo(46).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxT3VfAaVx3A0mxJpGH5Tf5ohTT55EHBP0b2idO_bCi0PrCTfqepG6hNOdwOmlODj2owzAN9vTzkE0DYSKETKt06sJ_R9nVhTwPxLaARmVgKCiiFhqkaKBXw5IH4WHBPA7PO217MLGwzU/s1600/photo(46).JPG" height="300" width="400" /></a></div>
<br />
A couple years ago I read <a href="http://www.amazon.com/Rules-Civility-Novel-Amor-Towles/dp/0143121162" target="_blank">Rules of Civility</a> by Amor Towles over the holidays and somehow got this idea that New Year's Eve meant trolling through a Jazz Bar in a seedy corner of 1930s Manhattan about to make so many different choices that will profoundly effect one's life for all the years to come, preferably wearing pearls and silk and drinking champagne. Well, there times in life when your choices are made gradually and flow like a river into other choices, and sometimes there are no choices to be made at all, except always the choice to continue on one's set path or to alter it ever so slightly in ways you don't even notice yourself until much later. Also, what is actually wrong with pajama pants New Year's Eve? <br />
<br />
To which I bring you to old and married New Year's Eve. Old and Married New Year's Eve includes the delicious Love Boat dish pictured above.<br />
<br />
We went to <a href="http://www.tomoasianbistro.com/" target="_blank">Tomo</a>
in Slingerlands. Its a great place in general, and the staff is always
efficient and responsive to questions about the food. The Love Boat
consists of 15 pcs sashimi, 10 pcs sushi, served with spicy tuna and
dragon roll. I especially enjoyed the salmon and white tuna. We also
really love the white tuna tataki cold appetizer which has a sesame
sauce so delicious you wish you could just guzzle it down. Also, the owner gave my husband chopstick lessons, which was so sweet of her and adorable to watch.<br />
<br />
Next up on the agenda was dancing in the living room to Pitbull and Ne-Yo, drinking cocktails using an amazing mix we mysteriously received in the mail (who sent us the <a href="http://shop.bittermilk.com/products/no-5-charred-grapefruit-tonic-with-bulls-bay-sea-salt" target="_blank">Bittermilk's charred grapefruit tonic?</a>), and repeatedly saying out load: <b>"2015! 2015! Imagine that!" </b><br />
<br />
In the year 2000, I graduated from high school. I also remember when I was 8 years old thinking about the year 2000 as so incredibly far away and a time when I'd be a "grown up".<br />
<br />
In the year 2005, I moved to NYC to work in a coffee shop and live with 5 roommates who barely knew English in a colorful Brooklyn neighborhood. It was a life which was decidedly not the <i>Sex and the City</i> fantasy I imagined when I first wanted to move to NYC in the year 2000.<br />
<br />
In the year 2010, I started working full-time in arts related jobs and got engaged. This being half a decade ago is especially hard for me to understand. <br />
<br />
Now it is 2015. Everything seems to grow from strands of other things. It all makes sense in a way. I do think if I could have a time traveling machine I wouldn't worry so much. I never make New Year's resolutions, but this year its to resist anticipatory anxiety, especially because my time traveling self would probably be quite pleased how I've turned out.<br />
<br />
Happy New Year!<br />
<br />Ms. Garlichttp://www.blogger.com/profile/10701284153431222829noreply@blogger.com0tag:blogger.com,1999:blog-578746253812280392.post-52027852410834327582014-10-11T13:53:00.000-07:002014-10-11T13:53:55.650-07:00Country View Diner PieToday we checked out <a href="http://www.countryviewdiner.com/index.html" target="_blank">Country View Diner </a>in Brunswick, and let me tell you about lemon meringue pie. We were all set to leave after having some tasty sandwiches, and I spotted a mountain of meringue in the dessert case. I had to have it. I got a piece to go and this slice of pie has to weigh like a whole pound and seems like easily 6 inches tall. Also, there's an extra crust on top of the lemon custard part, and I'm pretty sure the meringue has marshmallow fluff mixed it with it. This pie is impressive - a force of lemon to be reckoned with. Is it socially acceptable to have pie for dinner?Ms. Garlichttp://www.blogger.com/profile/10701284153431222829noreply@blogger.com1tag:blogger.com,1999:blog-578746253812280392.post-6841503229060561692014-09-22T18:32:00.002-07:002014-09-22T18:32:33.208-07:00Berle Farm YogurtThe best food adventures are ones in which your navigation devices do nothing for you. When I went to the <a href="https://www.facebook.com/pages/The-Bears-Steakhouse/146488358746058" target="_blank">Bears' Steakhouse</a> for my birthday a couple years ago, you knew it was going to be good because the GPS, the iphone, and the Onstar were all wrong. The universe was making us work really hard for our pile of meat, and it tasted all the better because of it. <br />
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<br />
When I first saw <a href="http://www.berlefarm.com/index.php?content=yogurt" target="_blank">Berle Farm</a> yogurt at the <a href="http://www.honestweight.coop/" target="_blank">Honest Weight Co-op</a>, I was surprised to see there was something from Hoosick I hadn't heard of since I've now worked out there for 7 months. My coworker and I decided it was a good lunch time activity to go show up over there and buy some yogurt. We phoned the exceedingly sweet lady for directions, got incredibly lost on unmarked beautiful country roads (GPS and smartphone acting useless), and were promptly greeted by the laziest of golden retrievers. We put our $6 in the cash can, and took with us the smoothest, tastiest of yogurts. Its not sweet (although you could always add honey), but it has a great texture and makes you feel full for a long time afterwards. I'm so excited about my new discovery, and all the smoothies I am going to make with my big glass jug of yogurt. I definitely recommend stopping in and buying some if you are in that neck of the woods or at Honest Weight. Ms. Garlichttp://www.blogger.com/profile/10701284153431222829noreply@blogger.com0tag:blogger.com,1999:blog-578746253812280392.post-49887150577682721602014-08-30T06:16:00.000-07:002014-08-30T06:16:36.195-07:00End of Summer<div class="separator" style="clear: both; text-align: center;">
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<br />
Yesterday I left work and my summer intern on his last day said "Thanks for everything this summer. Its been real." Then, I decided to stop in at Grafton Lakes on the way home. I waded in the water and called a former coworker who has a whole new position at my old job. Her boyfriend wants to go to grad school, I'm going to do some work in NYC - so many new things. Then the loud speaker announced "Everyone out of the water, this is the end of the day and the end of the summer. Please come back next year!". I squeezed my toes in my sand and felt ok leaving.<br />
<br />
There have been times in past years I tried so hard to pretend summer wasn't ending - trying to convince my husband to go on a last minute humid, hazy Labor Day trip to the Finger Lakes. But this time it feels like something different. People say spring is a season of newness, but we spend our school years starting anew in September. We spend much of our lives having to pretend to be so many different things. I'm feeling all of a sudden like I've come into my own, like my life suits me so well because I have arranged it that way. I have hilarious thoughtful friends, favored New York State vacation spots, and an unusual job, which I actually do seem extraordinarily well-suited for. And in fact, even if is doesn't feel like it, there will be time for all the things you want to be and do. There's time for all good things in the world, but sometimes you have to be the person to bring what is good to a situation - you have to be the friendly, dependable coworker or the person who gets everyone together, or the most generous in spirit you can. I used to love "Fake it till you make it!", but after that what you really need is the strength and confidence to just be you.<br />
<br />
I stopped in at the Arts Center and signed up for a cooking class. I ordered take out at<a href="http://www.beirutrestauranttroyny.com/" target="_blank"> Beirut</a>. In all these years of living here, I've probably spent 5 minutes total in close proximity to the Hudson River. I waited for my order, people were fishing, and it was the kind of blazing dry sun you know you'll die to have in just a few months from now. I made a mental note to spend more time down there in the future. I side stepped a really loud band playing, checked out <a href="http://www.somegirlsboutique.com/" target="_blank">Some Girls</a>, and picked up my delicious takeout - perfectly spiced beef shawarma and crispy falafel - from the really friendly staff.<br />
<br />
So its the end of summer. Will I miss ridiculously sized beautiful tomatoes from the Troy Farmer's Market? Will I miss laying out on the chase lounge with homemade sangria reading <a href="http://jenniferweiner.com/" target="_blank">Jennifer Weiner</a>? You betcha. But of all a sudden I'm feeling like I know who I am in the world, and really know my way around my life and that's not something you can get from a little bit of sun.Ms. Garlichttp://www.blogger.com/profile/10701284153431222829noreply@blogger.com0tag:blogger.com,1999:blog-578746253812280392.post-24978696835347295532014-08-14T05:54:00.000-07:002014-08-14T06:28:13.895-07:00Working and Eating around Hoosick Falls, NYYesterday I asked my intern if we are yuppies, and he looked up from his laptop and the poetry book he was working with, glanced out at the hay bales in the field and said "No, we're yrppies, young rural upwardly mobile professionals." To which I stuck my hand in the air and said, "What? I live in the capital of New York state!" <br />
<br />
For the last six months now I've been working out in Hoosick Falls, NY. At its peak in 1900 it had around 7,000 people, and according to the 2010 census its now at half that and continues to decline. Its quite the experience being out there - not like Williamstown, MA which felt like a slice of the Upper West Side of Manhattan magically transplanted to bucolic New England - but rather authentically rural. People raise chickens not because its trendy, and they want to make some sort of fetish out of it, but because thats what their families have always done. Similar to my mother-in-law who grew up with homemade bread not because someone in her family watched a segment on the Food Network once and thought it was this special thing, but because making homemade bread was normal (and store bought was too expensive). Hoosick Falls is a real small town, not a small town built up like a movie set where people from Boston and New York can go "summering" and feel like they are getting a taste of the country. <br />
<br />
In case you're ever driving through to go to Bennington or points east, I'll tell you about food options:<br />
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<ul>
<li>Have you seen <a href="https://www.facebook.com/BigMooseDeli" target="_blank">the crazy moose deli</a>? You can't miss it if you drive east on Route 7 from Albany. Its quite a sight, and we always admire their ability to have turned it into a tourist attraction by continuously adding more crazy and offering a few VT brochures. The pies are good, and the assortment of kitschy hot sauces is amusing. I feel most things are generally too expensive for the area though (although I know they are trying to cater mostly to VT tourists). </li>
</ul>
<ul>
<li>My art handler and I went to the <a href="http://www.yelp.com/biz/bagel-and-brew-cafe-hoosick-falls" target="_blank">Bagel & Brew</a> two times. Its really small, reasonably priced, with tasty simple food and extra friendly service. You really get the small-town feeling in this downtown Hoosick establishment as everyone knows each other and seems to already know the back story on every yarn of a tale. I like how they vary it up with specials, and one day I had a chicken salad on rosemary olive oil foccaccia which was delicious. </li>
</ul>
<ul>
<li><a href="http://thebrowncowcafe.com/" target="_blank"> Brown Cow</a> in Bennington is probably the spot we've been to the most. I had my job interview for this job there, and we've all liked it ever since. You get some tasty local products included in your sandwich like <a href="http://www.maplebrookvt.com/" target="_blank">Maplebrook mozzarella</a>. Tasty things we've tried: quiche, gazpacho, curry chicken salad, Brown Cow club (you get a really nice chipotle mayo on it). The chai and ice coffee are good too. We've never been disappointed, and every time we are happy we made the trip out there.</li>
</ul>
<ul>
<li>Last week we checked out the <a href="http://roundhousebakery.blogspot.com/" target="_blank">Round House Bakery and Cafe in Cambridge </a>and it was much better than it needed to be. I got a salad with grilled tofu, mixed greens, assorted vegetables, sesame-ginger dressing and
chopped tamari roasted almonds. The tofu was really nicely marinated with a lot of flavor. I also had a cup of cold cucumber soup which was strongly galicky and refreshing and had some pecans sprinkled on top. I was really impressed. Also, everyone here knew each other too, but its a different kind of town - artsier, more bohemian, and closer to Saratoga.</li>
</ul>
So the adventure continues. I was showing one of my coworkers who has never left Hoosick Falls the Google street view of my first Brooklyn apartment I shared with 5 people all from different countries in the liveliest and most colorful of neighborhoods, and she said "And now you've ended up here!" Life is funny that way. <br />
<br />Ms. Garlichttp://www.blogger.com/profile/10701284153431222829noreply@blogger.com0tag:blogger.com,1999:blog-578746253812280392.post-92052427371979474112014-08-12T18:39:00.002-07:002014-08-12T18:39:36.411-07:00Heirloom Tomato Salad With Tarragon Dijon Vinaigrette<div class="separator" style="clear: both; text-align: center;">
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Since a friend requested the recipe for the dressing of the above salad, I thought I would share it with this blog's tens of readers. We serve this salad as a main course at least once a week and often more during the all-too-brief tomato season. And the tomatoes themselves are the secret!<br />
<br />
<ul>
<li>Slice the tomatoes, add some salt, and place them in a collander over a bowl. Wait at least 15 minutes. </li>
<li>As a result, not only will the tomatoes give of less moisture when they're in the salad, the juice serves as the base of the dressing.</li>
<li>To the juice, whisk in two parts olive oil and one part each of good wine or sherry vinegar. (If you don't have lemons handy all vinegar is fine.) </li>
<li>Add a teaspoon plus of good Dijon, which not only contributes good flavor but serves as an emulsifier. Whisk aggresively.</li>
<li>Add tarragon; a little fresh if you have it, but for this herb dried works fairly well. Add salt and pepper to taste.</li>
</ul>
It's a great dressing. This particular salad had wild greens, tomatoes from <a href="http://capitalregiondiningblog.blogspot.com/2012/09/the-berry-patch-stephentown.html">the Berry Patch</a>, hearts of palm, croutons, mozzarella (from <a href="http://www.maplebrookvt.com/">Maplebrook</a>, and terrific) and black olives. But it works very well with any tomato salad. Scott Lemieuxhttp://www.blogger.com/profile/06701388686242654576noreply@blogger.com0tag:blogger.com,1999:blog-578746253812280392.post-1046558993215824392014-08-07T20:23:00.000-07:002014-08-07T20:27:51.525-07:00Summer Moments<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT2QkCrUmaJPVSE-OGNwUTATLxe-fNBWW6-hMWETt4CJhXX0m2O8n1Cb6T6T2tpklXmVR554i5Bvj8myWTwP17U8s03gDAKYjaoma9mWsupd8PnyyG-QTBfcDvHdXID_NEJeTWK1g97TY/s1600/sign.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT2QkCrUmaJPVSE-OGNwUTATLxe-fNBWW6-hMWETt4CJhXX0m2O8n1Cb6T6T2tpklXmVR554i5Bvj8myWTwP17U8s03gDAKYjaoma9mWsupd8PnyyG-QTBfcDvHdXID_NEJeTWK1g97TY/s1600/sign.jpg" height="400" width="313" /></a></div>
I was going to write a whole post about all the stuff I bought at the flea market at the Washington County fairgrounds last weekend, but taking the advice of the above sign I bought at Francesca's in Crossgates (ironic I know), maybe I'll tell you what I've been up to this summer instead (by the way, I love that store and I want to cover my body and walls with everything in it - but why so talkative, staff members? I'll tell you what I want in a clothing store - everything costs $20, no one talks to me, and Rihanna is playing in the background. That's it, when you try to be my best friend or make me into your career counselor for your Arts Administration degree I'm doing that instead of deciding on necklaces).<br />
<br />
This summer I:<br />
<ul>
<li><a href="https://www.youtube.com/watch?v=fuz5TKzaJoE" target="_blank">Went swimming</a>. We did all kinds of wine tasting in the Finger Lakes. I wanted to go swimming at the Seneca Lake State Park and the lifeguard never showed up. We went all over, including antiquing in Hammondsport (<a href="http://www.corningfingerlakes.com/on-the-map/places/hammondsport" target="_blank">America's Coolest Small Town</a>, don't you know), and it had to be over a hundred degrees. Then, we were taking off to go to our hotel in Ithaca, and there like a gleaming glacial sliver was a patch of beach on the southern most tip of Keuka Lake. In a totally spontaneous way, I jumped out of the car and into the coolest, most refreshing lake imaginable. It was perfect. The next day we visited<a href="http://livelyrun.com/" target="_blank"> Lively Run Goat Dairy</a> and sampled their delicious cheese from an adorable French girl, and <a href="http://myerfarmdistillers.com/" target="_blank">Myers Farm Distillery</a> where they age gin in oak barrels (mmm.). </li>
</ul>
<ul>
<li>Had Buffalo wings in Buffalo. We went to <a href="http://www.duffswings.com/" target="_blank">Duff's</a>. I ordered hot, and they totally burned my face off. It was great fun.</li>
</ul>
<ul>
</ul>
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<ul>
</ul>
<ul>
<li>We went back to the<a href="http://thetailoredtea.com/" target="_blank"> Tailored Tea</a>. I still love it. Its so classy with the tea cups and linens, and their lunch items are always exactly what I'm hoping for. The scones benedict is way fabulous.</li>
</ul>
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<li>I had a salad bar party for the third year in a row (<a href="http://capitalregiondiningblog.blogspot.com/2012/07/salad-bar-party.html" target="_blank">see 2012</a>). I don't know what we ever did to deserve such fabulous friends - people who are effortlessly so smart, cool and funny. The concept totally still holds up too. The variety of ingredients is so fun, and the combinations are endless. </li>
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<li>We had our 5 year study abroad reunion. I can't believe that, it makes me feel a million years old. Here we were at<a href="http://www.claridges.co.uk/london-mayfair-afternoon-tea/" target="_blank"> Claridge's in London</a>, 2009 (40 pounds for tea, scones, and cucumber sandwiches), fancy as all hell, all uncertain futures and mad paper writing skills:</li>
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And here we are <a href="http://alicesteacup.com/" target="_blank">Alice's Tea Cup</a>, Upper East Side, Manhattan, filled with career advice and strategies on dealing with people in the workplace - maybe having traded in some optimism for some wisdom. Maybe with age you learn to deal better. You learn what you have to accept and what you don't. Things get both easier and harder, but we're still cool ladies:<br />
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<br />Ms. Garlichttp://www.blogger.com/profile/10701284153431222829noreply@blogger.com0tag:blogger.com,1999:blog-578746253812280392.post-44760498930883303302014-07-12T06:53:00.000-07:002014-07-12T06:53:07.619-07:00Another Fork in the Road, Dutchess CountyWe used to take the Amtrak or drive to Poughkeepsie to take the Metro-North to visit NYC. In more recent times though, we've discovered the charm of driving. Insane Manhattan traffic you say? Take the BQE. Expensive parking you say? My mother-in-law spotted a place in Brooklyn that costs $7 a day. And there are benefits too - flexibility of timing, being able to buy stuff there and cart it back (no one wants to crush their pretty<a href="http://www.papersource.com/" target="_blank"> Paper Source</a> loot or <a href="http://www.onegirlcookies.com/" target="_blank">One Girl</a> whoopie pies in a backpack), and in the case of my job being able to move artwork around. The Taconic State Parkway is also beautiful and incredibly civilized to drive on. You feel a bit like Don Draper dropping Sally off at boarding school. You can imagine all the old timey road trips taken on that very strip of asphalt. I drove down for work a little while ago, fought through traffic in the Bronx, got to a spot near Hudson on the Taconic and experienced the most beautiful view. It was all fresh air, arm-stretching space, and a real reminder of how happy I am to have left the city (5 years ago now!) and made upstate NY my home.<br />
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The Taconic is great. Another benefit is when you drive on the Thruway you feel like you just popped out of The Sopranos episode "Pine Barrens", or at least we do when we can't stop saying "Shoulda stopped at Roy Rogers". The Taconic turns out to have much better food options, and since there's no toll, there's no hassle in getting off and on.<br />
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We stopped in Dutchess county to look for a lunch place. We drove a very short distance down the road and stopped in at <a href="https://www.facebook.com/pages/Another-Fork-in-the-Road/163533972662?sk=photos_stream" target="_blank">Another Fork in the Road</a>. What a great find! It was completely adorable and decorated exactly the way I strive for in my own house: a bit of farm-yard chic mixed in with Etsy humor and retro charm.<br />
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The food was fabulous, and much better than anything you could reasonably expect stumbling along off the highway. Its a diner if one served locally sourced seasonal dishes in a new American style. Scott had the banh mi sandwich with watercress on it which boasted amazingly flavorful meat and a crusty on the outside, chewy on the inside roll. I had the smoked salmon club, which had some great thinly sliced cucumbers and radishes, really tasty local greens and crispy bacon. The portions were not huge either, which is a good thing for a traveler who wants to save room for their fancy NYC dinner reservations. <br />
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I can't wait to head back here next time I'm driving to the city (or if you were doing a Hudson Valley day and were head to the FDR Museum or something it'd be right on the way to that too). Its really great to have some good eating when you least expect it.<br />
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<br />Ms. Garlichttp://www.blogger.com/profile/10701284153431222829noreply@blogger.com1tag:blogger.com,1999:blog-578746253812280392.post-75088297349629588172014-06-29T19:28:00.000-07:002014-06-29T19:35:56.745-07:00Anniversary Dinner At Angelo's 677 PrimeMs. Garlic and I haven't been to what is frequently cited as <a href="http://677prime.com/">Albany's best restaurant </a>in a long time, so for our anniversary we decided to go. It still has many pleasures to recommend, but at least one main course was crucially flawed.
To start with the high points, the service was friendly, efficient and polished. Our "lobster cocktail" appetizer (served with roasted corn pico, cilantro, crisp rice pearls, smoked maize, and a chili crema) was superb. The by-the-glass wine list is unparalleled in my experience in the city -- I had an excellent 2005 Barolo for under $15. The atmosphere is nicely romantic. I'll let Ms. Garlic tell you about her salmon, but it was very good.
But -- apart from this, Mrs. Lincoln, how was the play -- there was my steak. Not that it was bad, not by any means -- it was a high-quality, generous piece of meat that came with a pleasingly charred exterior. But given a very high price for steak that isn't advertised as and doesn't taste dry-aged, the execution has to be perfect. Rather than the requested medium rare, it was cooked to medium or a bit beyond, a temperature that would have been acceptable (if not optimal) for a rib eye, but for my leaner New York strip it rendered the meat a little tough. (I had a $23 shell steak at our <a href="http://www.charsteakandlounge.com/">surprisingly good hotel restaurant in Rochester</a> that was tastier at half the price because it was properly cooked.) Readers may ask why I didn't send it back, a fair question. The server first asked before I had had a chance to taste, and in the extremely dim lighting distinguishing medium rare from medium would have been impossible. By the time she came back, I had eaten too much to be comfortable sending it back. I should have thought to use the flash on my phone right off the bat:
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The salmon, also requested medium rare, came out even further past medium, although for a that dish it wasn't fatal. I'll turn things over to Ms. Garlic...
<blockquote>The highlight of the salmon was the delicious brown sugar tomato glaze, and I also really liked the tasty tomato salad accompaniment. The portion size was perfect. I really enjoyed the flaky texture, and it was a great anniversary entree. When we went a couple years ago I ordered the ridiculous sounding burger served on a croissant, and this time I was secretly disappointed I couldn't order that again (but maybe that's the type of thing one shouldn't make a habit of ordering, so that's alright).</blockquote>
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Comparing 677 Prime to <a href="http://www.yelp.com/biz/bears-steakhouse-duanesburg">The Bear's</a>, I would give Aneglo's the nod in terms of the appetizers, the accompaniments, and the drink options. But in terms of steak, I would say that <a href="http://capitalregiondiningblog.blogspot.com/2013/03/31st-birthday-celebration.html">The Bear's offered steak</a> of similar quality, better prepared, at a substantially lower price point (especially when you consider that The Bear's includes vegetables and starch with the main course, whereas at Prime entrees are a la carte.) I would go back to Angelos for drinks and apps, or to sample other parts of the menu, but on the rare occasion when I want a steakhouse experience we're likely to head for Duanesburg. Scott Lemieuxhttp://www.blogger.com/profile/06701388686242654576noreply@blogger.com1tag:blogger.com,1999:blog-578746253812280392.post-74556193256998759782014-06-22T09:08:00.003-07:002014-06-22T09:11:03.565-07:00We Shall Return, And the Surprisingly Good Dining Options at the Price Chopper Plaza As Ms. Garlic's <a href="http://capitalregiondiningblog.blogspot.com/2014/04/mint-chocolate-chip-ice-cream.html">recent post </a>indicates, we promise to be back imminently with some discussions of dining here (home and out) and downstate. In the meantime, allow me to endorse <a href="http://www.timesunion.com/living/article/Asian-legacy-5565187.php">the positive TU review of Tomo Asian Bistro.</a> The lunch specials, in particular, are among the better dining deals in Albany. (Another one, incidentally, is against all odds in the same Slingerlands strip mall -- if you're able to make it on a weekday, the salad-and-small pizza lunch at Bellini's is excellent.) Scott Lemieuxhttp://www.blogger.com/profile/06701388686242654576noreply@blogger.com0tag:blogger.com,1999:blog-578746253812280392.post-38021696199696827492014-04-22T18:37:00.002-07:002014-04-22T18:37:24.569-07:00Mint Chocolate Chip Ice CreamMy husband went out of town last week, and I decided to make all the things he doesn't really like. I had a whole bunch of eggs from a lady at my great new job who raises these kinds of chickens that produce different colored eggs. Aren't they beautiful?<br />
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I was browsing at <a href="http://www.penzeys.com/" target="_blank">Penzey's</a> at Crossgates where I spotted some spearmint and thought making some mint chocolate chip ice cream was a great idea (both of our sets of parents can't get enough of it, and he's always saying how he doesn't get why people love the flavor so much). I have to say that I really really love Penzey's, and I love that they came to our area. I really want to support them. I love that you can go and stick your nose on into all their spices. I love their cocoa powder for making cakes. I love their green goddess salad dressing base. Their staff is always really friendly, knowledgeable, and often inspirational ("Hey, you like tacos? I will tell you what to try!"). Also, their catalog is good reading. I have actually made recipes from their catalog that turned out great - like a carrot cookie recipe that was moist and healthy. In their current catalog they have a west Texas theme which includes chili served on top of a savory waffle. You can always count on some weird sounding recipe in their catalog offered up by a real live home cook that just might be delicious if you give it a try. You may not think that spices matter that much (or the freshness of your spices - try to tell me you don't have something in your cupboard you brought from the city you lived in before this one, or unfortunately for us, things my husband had from the city he lived in 2 before this one - "Your sister just made ice cream out of chai powder I bought when I lived in Seattle?!!"). But once you start getting really tasty and fresher spices there is no going back. I love the cinnamon - they have like four kinds, but I like the Vietnamese the best. The dried peppers are great, and this time I also bought some "Sandwich Sprinkle" which has garlic, oregano, and many other things which I am sure will really knock a sub from <a href="http://www.romafoods.com/" target="_blank">Roma Foods </a>out of the park. Anyways, I love it, and I think we are lucky to have a Penzey's in our area. They do a great job.<br />
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So I came home to mix on up a custard to make the ice cream. My recipe was from <a href="http://www.amazon.com/Ad-Hoc-Home-Thomas-Keller/dp/1579653774" target="_blank">Ad Hoc at Home</a>. You've got 2 cups of milk and cream that you simmer over a medium heat which you throw 1/2 cup of mint leaves into. You let it sit off the heat for 20 minutes. You strain the milk into a fine mesh strainer, add 2/3 cup sugar and whisk over medium high heat to dissolve the sugar.<br />
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You whisk 2/3 cup sugar and 10 egg yolks (I know its insane, but really delicious - also egg yolks stabilize the ice cream lessening the chance of developing ice crystals), until slightly thickened. Slowly, while whisking, add about 1/2 cup of the hot milk mixture to the yolks, then whisk in the remaining milk mixture. Strain the whole mixture in a fine mesh strainer again into a saucepan. Prepare an ice bath. Put the mixture over medium heat, scraping it with a wooden spoon constantly until steam rises, and the custard thickens enough to coat the spoon. Strain the mixture, place the bowl in the ice bath, and let it cool completely stirring it occasionally. Refrigerate the mixture until totally cold, then put it in your ice cream maker for half an hour adding the chocolate chips in the last five minutes. I deviated a little from the recipe in that I added green food coloring cause I am sure that made it taste better than it would have if it stayed a weird light colored seaweed color. I also added in some white chocolate chunks, which I think were a nice touch. In my experience, it is really important that your mixture be really cold and the middle part of your ice cream machine be rock hard frozen in order to get a great final texture. <br />
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It turned out I didn't get around to actually putting it in the ice cream machine until Scott came back, and he had some and said it was delicious. That was a surprise. If only I can get him to say the same thing about pineapple on pizza. Ms. Garlichttp://www.blogger.com/profile/10701284153431222829noreply@blogger.com1tag:blogger.com,1999:blog-578746253812280392.post-9812937048141754092014-04-01T13:42:00.001-07:002014-04-01T14:02:08.776-07:00The Low Beat Albany<iframe allowfullscreen="" frameborder="0" height="315" src="//www.youtube.com/embed/a0Oiz82tINI" width="560"></iframe>
At my other place, I <a href="http://www.lawyersgunsmoneyblog.com/2014/04/wussy-live">briefly reviewed</a> the spectacular show put on last night by the brilliant Cincinnati-based band Wussy. Suffice it to say that they're one of my favorite bands, and the show was better than I was expecting. Of more relevance to the subject matter of this blog, however, is the venue.<br />
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<a href="http://thelowbeat.com/">The Low Beat</a> -- on Central and Quail -- is the <a href="http://www.nippertown.com/2014/02/12/the-doors-are-open-the-low-down-on-the-low-beat/">new club</a> run by the former owner's of Valentine's on New Scotland. And it's worth noting that they've done a terrific job with it. Not only because they brought a great band that hasn't played a lot of the country's major urban centers yet to Albany and have good taste in general. (Had I known Johnathan Richman was playing there in time, my first visit would have been earlier in the month. I really need a good "coming shows" app or something.) But not only does it look good, unlike so many music venues they didn't neglect the beverage choices. The taps included generally excellent selection of craft brews (including the <a href="http://www.elysianbrewing.com/">Elysian</a> Pale, which is pretty rare in New York state) as well as the excellent local dry <a href="http://www.ninepinciderworks.com/products/">9 Pin cider</a>. So it's not only a serious music venue, it's also a place to grab a beer if you're catching a show at the Linda or are otherwise in the area. It's a terrific addition to the city, and I can't wait to see who they'll bringing to town the rest of the year. Scott Lemieuxhttp://www.blogger.com/profile/06701388686242654576noreply@blogger.com1tag:blogger.com,1999:blog-578746253812280392.post-64618631210229360262014-03-30T17:36:00.001-07:002014-03-30T17:36:12.611-07:00Boca Bistro Bachelorette PartyMy friend Jessica's Bachelorette Party was this weekend in Saratoga. It was a fabulous time. I couldn't believe how many really nice ladies she's friends with. I really love the movie "13 going on 30", and I watched it recently while out in North Adams dogsitting. I've probably seen it more repeat times than any other movie the last few years. I really love the pitch she gives on how to change the magazine. While her rival character gives the pitch to make the magazine more cynical, darker, more anorexic, the Jennifer Garner character says she wants to feature real women who are smart and pretty and happy to be who they are. Everytime I see that movie, I just love that scene so much. And so what a pleasure it was last night to meet so many interesting, accomplished ladies all in the mood to have a great time.<br />
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We started out at <a href="http://www.bocabistro.com/" target="_blank">Boca Bistro</a>. Our friend Tiffany did a fabulous job organizing it for such a large party, and $30 per person for three courses was a great price point. They made a special menu for us and made it a very streamlined experience. My friend Robin and I shared a bottle of<a href="http://www.glenora.com/" target="_blank"> Glenora</a> Brut which was dry and refreshing. Good for them for offering a New York state sparkling! It was delicious. Then they served us appetizers family style.<br />
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We had the:<br />
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Pan con Tomate - Grilled farm bread rubbed with tomato and garlic, olive oil </div>
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Datiles Rellenos - Dates stuffed with valdeon and marcona almonds, wrapped in bacon, cider mustard glaze<strong> </strong></div>
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Pimientos del Piquillo Rellenos - Black bean and lentil stuffed piquillo pepper, Manchego, salsa verde </div>
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Patatas Bravas - Confit, fried potatoes, salsa brava, and garlic aioli<strong></strong></div>
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I really, really loved the dates, but I'm an enormous fan of dates when you do nothing to them. Those were something amazingly delicious, moist, sweet and salty. My God, I could eat like 10. Being that they were served family style though, you should share obviously. One of my friends felt the portions could have been bigger, while another felt that it was exactly right in the amount of food. I guess I was on the fence on that point, except to say that I could eat those dates every day. The other ones were all really great, and I especially liked that you could taste the charred flavor on the bread in the pan con tomate. </div>
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lime, and fresh herbs. Since my husband is allergic to nuts, I normally avoid them too just to be careful, so this was a nice treat for me. The lime was really bright and refreshing, and the kale had a really nice crunch.<strong> </strong>I'm normally one to make fun of how incredibly trendy kale is, which started when we had a CSA a couple years and had so much we sunk into kale induced comas, but this was just delicious. I think with the harder in texture, more bitter greens maybe they need to be chopped up finer (which they did) to get more dressing on them and be consumed in smaller bites. It was great. My friend next to me had the Ensalada Manzana, consisting of arugula, shaved apple and fennel, valdeon cheese, quince vinaigrette, and spiced walnuts, and she really loved it as well.</div>
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Then we checked out the <a href="http://www.saratogacitytavern.com/" target="_blank">Saratoga City Tavern</a> we had a fun time although it seemed like the bartenders really hated their jobs, and the fellow patrons reminded one of my friends of the club scene in New Jersey. It was an experience I don't normally have especially the age I am with the group of friends I have, and it was fun to shake things up a bit in celebration of my friend's upcoming nuptials. To be honest, Saratoga feels a bit like a movie set of an all American town to me - like maybe it is trying too hard, and I'd pick Troy and the <a href="http://lucasconfectionery.wordpress.com/" target="_blank">Charles F. Lucas Confectionery </a>over it any day, but of course variety is good too. Getting really excited for the wedding!</div>
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Ms. Garlichttp://www.blogger.com/profile/10701284153431222829noreply@blogger.com3tag:blogger.com,1999:blog-578746253812280392.post-13913164592406410522014-03-23T07:20:00.002-07:002014-03-23T07:22:00.437-07:00Ugly Rooster Cafe, MechanicvilleYesterday we checked out the <a href="http://www.theuglyrooster.com/" target="_blank">Ugly Rooster Cafe</a> in Mechanicville. <a href="http://capitalregiondiningblog.blogspot.com/2013/07/summer-weekends.html" target="_blank">We tried it once last year too</a>. It is a cute, old school looking place that feels very much like it fits in with the town. People all seem to know each other, a whole big group was huddled around a tv tuned to the local news at the counter, and the employees are all super friendly. They have an extensive menu with a lot of inventive things I'd still like to try, including: the omelette with asparagus, crab, and hollandaise sauce, the BLT with fried green tomatoes, and the southern style breakfast sandwich which sounds over the top (fried egg, cheddar, fried green tomato, on a buttermilk biscuit is what the menu online says but I'm pretty sure the menu there had added bacon and gravy inside the sandwich). Its hard to decide what to eat when so many things sound so good.<br />
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Scott had the Huevos Rancheros, which were very delicious:<br />
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I had a chicken sandwich (The Mechanicville Special) with bacon, ranch, and avocado and a side of sweet potato fries:<br />
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The chicken was nicely moist and marinated, it was served on a tasty hard roll, and overall it was a really solid sandwich. <br />
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Also, it turns out that they are getting ready to move to another space around the corner at <span data-ft="{"tn":"K"}" data-reactid=".k.1:3:1:$comment10151926910576673_10207157:0.0.$right.0.$left.0.0.0:$comment-body"><span class="UFICommentBody" data-reactid=".k.1:3:1:$comment10151926910576673_10207157:0.0.$right.0.$left.0.0.0:$comment-body.0"><span data-reactid=".k.1:3:1:$comment10151926910576673_10207157:0.0.$right.0.$left.0.0.0:$comment-body.0.$end:0:$0:0">312 North 3rd Ave, Mechanicville</span></span></span> . Their current space is going to become a bakery ran by a guy who currently sells cakes out of a space next to the cafe. The waitress said that their new space is going to be really nice. I can't wait to check it out!<br />
<br />Ms. Garlichttp://www.blogger.com/profile/10701284153431222829noreply@blogger.com1tag:blogger.com,1999:blog-578746253812280392.post-2084984007908881192014-03-22T07:55:00.000-07:002014-03-22T07:55:11.178-07:00Life Lessons / Philosophy in the Bathroom at The PointI had a real Smallbany moment at <a href="http://thepoint.bmtmgt.com/ordereze/default.aspx" target="_blank">The Point</a> on Thursday night. It was really funny. It turned out that our server Lauryn (the best), who had been our server starting 5 years ago at <a href="http://www.milano-restaurant.com/provence/" target="_blank">Provence</a>, was the babysitter when she was a little kid of a server we know from the <a href="http://madisonpourhouse.bmtmgt.com/ordereze/default.aspx" target="_blank">Pourhouse</a> who was there at The Point as a customer and came over to talk to us. It was the funniest thing because they hadn't seen each other since Lauryn was the babysitter. I never get tired of weird coincidental connections between people, so much that it gets hard to explain sometimes or so far removed its not even interesting. Like... my new coworker's husband is in the Albany Symphony Orchestra, and I have a friend (who I met at the All Over Albany party 3 years ago) who also is in the ASO and so they know each other... my new worker's daughter is friends with a friend of someone who did a reading at my wedding, who I was introduced to by someone I went to grad school with in NY. Is it interesting? Are we sorted off in terms of age and interest so it isn't that crazy? Who knows, but I have to say I have never experienced this Smallbany phenomenon in other places I have lived, and my friends in Michigan say they don't regularly encounter this type of thing - like when I invite a bunch of people over my house who I know separately, and they already know each other in other ways. Fascinating!<br />
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Then, Lauryn and I got real philosophical in the bathroom of The Point. It was too good not to share.<br />
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We don't see each other very often, and yet we've now known each other a really long time. 5 years. That's half a decade. She said that I look different but the "inner spark is the same". You can't believe how time passes, how people come in and out of your life, how things that were once so routine get completely forgotten. Does it seem like who you are is formed when you are very young and mostly stays the same, or is it that you are continually formed by your daily experiences in ways you don't comprehend at all until much later? Of course, something's lost but something's gained in living everyday. Lauryn was talking about how time passes, and yet people don't change, whatever people originally liked about each other is still there. Its a great thought, and I mentioned how my friend who I met in 7th grade math class and I are going to see Britney Spears in Vegas in September (woo woo). Its motivation to protect the parts of yourself that you feel are most important to you, and when you are in a situation that doesn't make you feel like who you are or who you want to be, you should change that situation. Because of course, we've come too far to give up who we are. <br />
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I was unhappy in my last job in a really epic way. So much so that it made me realize how lucky I've been in the entire rest of my life to have consistently felt so happy. I had a really structured, high achieving childhood in a nice Midwestern suburb. I lived in NYC (most of it by myself) without really getting jaded at all - I didn't get mugged or attacked or anything. I moved to Albany with high hopes of finding a job I'd like and succeed at, and finding friends we'd have things in common with. We were then lucky to meet so many interesting people, and for me to find any opportunities at all in a time of severe economic downturn. The lesson I took from my first job here was that often your coworkers become important people in your life. It doesn't matter, Monday morning 9am, snow, rain, whatever, coworkers are a constant presence in your life. They see you more than your own family, and those people become really important whether you realize it or not. Sure, the people on the American version of "The Office" were ridiculous, but what viewer didn't feel at least a little affectionate towards even Dwight by the end of the series?<br />
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When a part of someone's life is just wrong though, its a little too much to expect them to put it out of their mind and focus on other things. When you are unhappy you don't have the energy to do other things. I really feel like the only thing that can be done is to change your situation. When you are happy though, you naturally do have the energy for all the things that interest you and make you feel fulfilled. For instance, we're talking about getting the <a href="http://capitalregiondiningblog.blogspot.com/2012/10/early-fall-activities.html" target="_blank">craft fair</a> band back together, and I'm thinking about making some retro kitchen inspired embroidery pieces <a href="http://www.etsy.com/search?q=embroidery%20kitchen%20art&order=most_relevant&ship_to=US" target="_blank">like these</a> (the fact that I don't know how to do embroidery will soon be rectified). <br />
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There are things in life you have to get through on your own. Also, when things are hard you can take comfort in knowing you were happy for the most part the whole rest of your life and that to feel awful is the unusual part - just because its not ok doesn't mean it won't be. Its nice to feel a lot more like myself. Ms. Garlichttp://www.blogger.com/profile/10701284153431222829noreply@blogger.com0tag:blogger.com,1999:blog-578746253812280392.post-69888406731203847132014-03-13T19:39:00.002-07:002014-03-13T19:39:22.046-07:00Irving Farm Coffee RoastersOn one of our super fun day trips to the Hudson Valley last fall we discovered the small town of Millerton near the CT border. Its a cute town, like a mini Hudson - there's a handmade glass place, a cute vintage store that sells the kind of lingerie from the 1940s that can help you pretend you are some kind of old Hollywood starlet (I just wish I had <a href="http://www.pier1.com/Hayworth-Mirror-Vanity/PS130,default,pd.html?utm_source=Google&utm_medium=PLA&utm_campaign=google_pla&utm_content=PS130&s_cid=pla0000001&kpid=PS130" target="_blank">this Pier 1 mirrored vanity</a> as well),<a href="http://www.littlegateswine.com/" target="_blank"> a well-curated wine store</a> that offers weekend tastings given by friendly staff members, and <a href="http://www.oblongbooks.com/" target="_blank">Oblong Books</a>. <br />
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For my point of view, the best part of Millerton is the solidly outstanding coffee shop, <a href="http://www.irvingfarm.com/locations/millerton-coffee-house/" target="_blank">Irving Farm Coffee Roasters</a>. Like all really delicious coffee places, they really pay attention to where the green beans come from and sell the roasted beans as close as possible to when they were roasted. You really want to make sure you grind your beans as close as possible to when you brew the coffee for best results. All that combined is pretty much the formula for an amazing cup of coffee. <br />
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At the cafe in Millerton they sell food too, like pot pies, sandwiches, salads, and this really lovely raspberry oat bar: <br />
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I really love coffee of such high quality that it demands your full attention. It forces a thoughtful break in your day - a moment for you to just exist in your life. I believe that great coffee has that power. This is the attractive looking latte Scott had last time:<br />
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Last time I was there I purchased a bag of the<a href="http://shop.irvingfarm.com/coffee/yirgacheffe-ethiopia-coffee/" target="_blank"> Ethiopia Yirgacheffe</a>. I made it in a French press today after lunch at my fabulous new job inside while it blizzarded around us like a lively snowglobe, and it was so intense and full-flavored with a bit of spice to it. I'm not sure anything is better than the Irving Farms coffee made in a French press. I'm pretty sure I purchased the <a href="http://shop.irvingfarm.com/coffee/la-candelilla-costa-rica-coffee/" target="_blank">Costa Rican</a> coffee before too, which was lighter and brighter but also smelled and tasted amazing.<br />
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One thing we continue to enjoy about this region is that there are so many different cool day trips to take and secrets to discover. I can say that this little place is a real gem. Ms. Garlichttp://www.blogger.com/profile/10701284153431222829noreply@blogger.com2tag:blogger.com,1999:blog-578746253812280392.post-2636636973093631702014-03-12T20:03:00.001-07:002014-03-12T20:03:15.915-07:00Belhurst CastleI was lucky enough to receive a gift certificate to <a href="https://www.belhurst.com/" target="_blank">Belhurst Castle</a> in Geneva, NY from my in-laws as a birthday gift! We stayed in the <a href="http://www.belhurst.com/accommodations/chambers-belhurst-castle" target="_blank">Chambers in the Castle</a>, in which each of the rooms is unique and charming. We stayed in the Garrett Room, which was the only one vacant and not the most luxurious, but still great. It is a completely relaxing place with a really fascinating history. We're talking architectural beauty, pure class, insanity, gambling, and finally tourism and incredible hospitality. <a href="http://www.belhurst.com/accommodations/chambers-castle/belhurst-castle-history" target="_blank">Scroll down here for the history </a>- its a great read. There are complimentary chocolate castles, a wine spigot that spits out unlimited red wine free with your room (!), free slippers, a super comfortable bed, and incredible lake views. There's also something about lake front air that has a really fresh taste to it. There's also a great lounge, <a href="https://www.belhurst.com/dining/stonecutters" target="_blank">Stonecutter's</a>, and fabulous restaurant, <a href="https://www.belhurst.com/dining/edgars" target="_blank">Edgar's</a>. Oh they also have a spa and sell and offer tastings of their own wine. What more could you ever want in a weekend getaway? Needless to say, they do a lot of weddings.<br />
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First, I'll tell you about the Stonecutter's lounge. You walk in to an incredible view of the west side of Seneca Lake and sit down in huge comfortable leather chairs - no slippery bar stools here - the kind of real chairs that make you want to stay the evening. They had an acoustic musician playing covers including James Taylor songs. My dad used to play me James Taylor songs when I was 5 on his guitar to get me to go to sleep, and I tried to call him to tell him but he wasn't in, and I just ended up telling my mom about how every time I typed in "Belhurst Castle" in Google it recommended "Belhurst Castle haunted" and how much the employees didn't find this nearly as entertaining as I did. Scott started with the panko crusted deep fried calamari with sweet and spicy broccoli slaw and sriracha aioli:<br />
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It was great, and he really enjoyed the broccoli slaw. I sampled some tasty spirits produced just down the road and across the lake at<a href="http://fingerlakesdistilling.com/" target="_blank"> Finger Lakes Distilling</a> since I was milking my birthday celebration for about a month and celebrating a really awesome new job I started this week. I started with the large black tiger shrimp poached in court boullion and chilled, served with traditional cocktail sauce and remoulade:<br />
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I liked how big these shrimps were and that you got the remoulade as well as the cocktail sauce with it. These poached shrimp were a perfect match to the Seneca Drums martini I paired them with. The girl next to us ordered the cheeseburger chowder (house ground Black Angus beef tenderloin braised with onions, potatoes,
extra sharp cheddar and all of the condiments that make a burger so
special) and really loved it. I love in the Finger Lakes how friendly people are, and how you can chat with people who are incredibly knowledgeable about wine from as far away as Delaware, Pennsylvania, New Jersey, and Buffalo. The girl who worked at the tasting room in Geneva for <a href="http://ravineswine.com/welcome/" target="_blank">Ravines</a> clearly could have written a book on the history of calling things Champagne and Port, and I loved her for her wine nerdiness. <br />
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For entrees, Scott had a version of a cobb salad that added crab, and I had a tasty chicken sandwich that had grilled pineapple on it of all things. Scott liked that his salad wasn't drowning in dressing, bacon or avocado and just had enough of each of these things to give a taste but not overwhelm. My sandwich with the pineapple, proscuitto, hot pepper relish,and cheese on it reminded me of Hawaiian Pizza, which is a long standing source of disagreement in my marriage.<br />
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So let me tell you about the brunch. Its served in Edgar's, the fancier restaurant in the castle.<br />
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So, Saturday and Sundays - $18 a person and all you can eat of many things, including: French toast, bagels with smoked salmon, capers, onions, cream cheese and crab on them, waffles with berry compote, fruit, veggies with dip, couscous and pasta salads, eggs, omelette station, carving station, lunch entrees like baked pollock with spinach and Gorgonzola, meatloaf, bacon, sausage, every kind of dessert and pastry you can imagine, quiches, complimentary unlimited bloody marys and mimosas after noon, every kind of juice, coffee, salted caramels to take with you at the end - my God, I am full just typing all that! In short, amazing, luxurious, relaxing, and a great value if you consider what a salad, coffee, and cocktail would cost you at New World Bistro on a regular Sunday (I love New World, I'm just saying this is an amazing deal). Then you can go wine tasting, and you don't even feel like eating the whole day. Amazing, Delicious food served with knowledgeable and friendly service.<br />
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Clearly, Belhurst Castle is the best. Now we want to go back and stay in all the different rooms. Balcony, lake view, in-room jacuzzi you say? Stop, you had me at wine spigot! Gatsby glamour, mixed with 1880s mystery, mixed with modern day wine tourism, topped off with great food and drinks and a relaxing atmosphere? I'm a fan. Ms. Garlichttp://www.blogger.com/profile/10701284153431222829noreply@blogger.com0tag:blogger.com,1999:blog-578746253812280392.post-1889988040952860252014-02-04T20:17:00.000-08:002014-02-04T20:17:22.099-08:00The Madison Pourhouse: Opening Week<div class="separator" style="clear: both; text-align: center;">
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After an aborted attempt at a yesterday, I met some friends and then Ms. Garlic at the <a href="http://madisonpourhouse.bmtmgt.com/ordereze/default.aspx">Madison Pourhouse</a>, the replacement for <a href="http://capitalregiondiningblog.blogspot.com/2013/01/bad-beer-news.html">Mahar's </a>being opened by the owners of the bar's neighbors Cafe Madison, Junior's, and The Point. I had some degree of optimism -- Junior's has always had much better taps than you would expect from the collegey vibe -- but also some trepidation. The extensively renovated space isn't Mahar's for better (much more seating, much better restrooms) and worse (tradition, the beer tour.) But ultimately it has to be judged on its own merits, and I think there's a good chance that it will rival<a href="http://capitalregiondiningblog.blogspot.com/2013/09/the-bier-abbey-schenectady.html"> the Bier Abbey </a>as the best beer bar in the Capital Region, at least on the beverage side. <br />
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The beer selection, which you <a href="http://madisonpourhouse.bmtmgt.com/ordereze/1002/Page.aspx">can see here</a>, is excellent and very fairly priced. I had an Old Chub and a Founders All Day, while true to her Michigan roots Ms. Garlic had the Bell's White. It's a nicely balanced list, between styles and regions, and as you would expect from a new place the beer poured beautifully. My only quibble was that I might like a couple more New York selections -- there was nothing from Chatham or Middle Ages or Crossroads, for example, and only one from Southern Tier and the (admittedly very widely available) Ommegang. But overall, its beer selection is the class of Albany.<br />
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Food-wise, I was told that because of the presence of a lot of nuts in a small kitchen I should probably stay away. The initial menu is fairly short; Ms. Garlic enjoyed the hummus with beer chips, and my friends seemed to like the nut mix. But it's definitely a place for beer and snacks as opposed to a place for dinner at this point.<br />
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I quite liked the space, although with the memory of Mahar's hanging over the space it takes some getting used to. The downstairs area is a little cramped, inevitably, although there's not a lot else that could be done with the space. The upstairs, complete with log-cabin-style fireplace with taxidermy, is a lot more comfy. One major plus over too much of the competition: the service was friendly, attentive, and efficient, even as new servers were bring trained on the go for opening week. They're not understaffed and trying to push patrons to order from an overcrowded bar, a major plus in my book. <br />
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We'll report back, but it's an impressive debut. <br />
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Scott Lemieuxhttp://www.blogger.com/profile/06701388686242654576noreply@blogger.com2tag:blogger.com,1999:blog-578746253812280392.post-84875578186098537562014-01-12T17:07:00.002-08:002014-01-12T17:07:20.164-08:00Baked Dishes in WinterSo its winter in upstate New York. After all the bustle of the holidays and the work it takes to de-Christmasfiy one's house (I still have some wrapping paper spread out on the floor in some far flung corners), its nice to spend some time indoors and reconnect with old friends and long lost acquaintances. On Friday, I threw a<a href="http://www.readerslane.com/articles/book-swap/" target="_blank"> Book Exchange Party</a>. Its like a book club with less commitment or a regular party with extra topics of conversation. I thought it turned out great, and it was super interesting to see what people brought. The downside (or upside?) is that we are now the proud owners of everything people were given over the years, <a href="http://www.amazon.com/King-Jesus-Novel-Robert-Graves/dp/0374516642/ref=sr_1_1?s=books&ie=UTF8&qid=1389575044&sr=1-1&keywords=king+jesus" target="_blank"><i>King Jesus</i></a> being the biggest prize. <br />
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I also spent a lot of time in the kitchen today. I was talking to my mom about how the <a href="http://www.nytimes.com/interactive/2013/12/20/sunday-review/dialect-quiz-map.html?_r=0" target="_blank">New York Times dialect qui</a><a href="http://www.nytimes.com/interactive/2013/12/20/sunday-review/dialect-quiz-map.html?_r=0" target="_blank">z </a>knew I was from Detroit, and you just can't deny what you are or where you are from. I made some spanokopita from America's Test Kitchen's book <a href="http://www.amazon.com/Cooking-2013-Editors-Americas-Kitchen/dp/1936493438/ref=sr_1_1?s=books&ie=UTF8&qid=1389573891&sr=1-1&keywords=cooking+for+two" target="_blank">Cooking for Two</a>, which you might not think sounds Midwestern, but which I always remember being served at all the <a href="http://en.wikipedia.org/wiki/Coney_Island_%28restaurant%29" target="_blank">Coney Island Restaurants </a>around Metro Detroit. According to wikipedia, this is because of all the Greek immigrants in that area who run those type of restaurants.<br />
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What I liked about this recipe was the prominent lemon flavor. I don't remember ever having a spinach pie with such a bright, tangy flavor to it.<br />
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I bought a whole slew of leeks at the Troy Farmer's Market this weekend. They smell great. They are so bright green. Its enough to make you hope for spring.<br />
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I also got this great new cookbook for Christmas called <a href="http://www.amazon.com/dp/0307954870/?tag=googhydr-20&hvadid=31836774542&hvpos=1t1&hvexid=&hvnetw=g&hvrand=1188764476894866231&hvpone=&hvptwo=&hvqmt=b&hvdev=c&ref=pd_sl_7o2ji5yjkk_b" target="_blank">The New Midwestern Table</a>. I made something from it for dinner called a "hotdish" which has chicken, wild rice, vegetables, and Ritz crackers ground up on top. Casseroles are big in the Midwest for all types of occasions - new babies, people dying, sports potlucks. The description in the book talked about a kid coming home from freezing hockey practice to this steamy dish coming out of the oven, and that seemed appealing. This is a really interesting cookbook with all kinds of recipes like Upper Peninsula Pasties, lots of whitefish dishes, and Scandinavian stuffed pancakes. It also has a really thin crust pizza dough with no yeast in it I want to try. The "hotdish":<br />
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So its nice to spend some time in the kitchen in the middle of winter, steam wafting off of buttery vegetables and hearty old favorites coming out of the oven. Its a new year, and I'm trying to watch <i>Melrose Place</i> from the 90s in its entirety. I'm about half way there. Its important to have goals in life.<br />
<br />Ms. Garlichttp://www.blogger.com/profile/10701284153431222829noreply@blogger.com2tag:blogger.com,1999:blog-578746253812280392.post-35530467962864112972013-12-08T10:28:00.000-08:002013-12-08T10:38:05.557-08:00Book Review: Homeward BoundI have just finished reading<a href="http://www.amazon.com/Homeward-Bound-Women-Embracing-Domesticity/dp/145166544X" target="_blank"> <i>Homeward Bound: Why Women are Embracing the New Domesticity</i></a>
by Emily Matchar. I thought it was a really interesting book, and
during the time I was reading it I would talk about it to anyone who
would listen. Basically, it explores trends and attitudes as far back as
the 1880s regarding homemaking, and she interviews a lot of individuals
currently involved in urban homesteading, attachment parenting,
blogging about cupcakes, and selling scarves on Etsy. I definitely find
myself very low on the spectrum of DIY compared to most of these people,
and I have to say right now that I think <a href="http://www.etsy.com/listing/79684804/custom-snapping-flannel-family-cloth-to" target="_blank">reusable toilet paper</a>
is gross. A big part of the desire to return to the home as the author
lays it out, is that the workplace hasn't really been that great for
women, especially mothers. When you're unsatisfied with your job, it is a
lot easier to glorify ways of doing things that were left behind decades
ago for good reasons.<br />
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I don't really fantasize about living on a farm. We were at <a href="http://www.millbrookwine.com/index.php" target="_blank">Millbrook Winery</a>
a couple weeks ago, and a girl behind us said she wanted to work in a
vineyard. Her boyfriend was like "You know it is like bending down in a
field don't you? Its not what you think it is." And I thought that was
pretty funny. If you were actually raised on a farm, most likely you
would think it was hard work and be really excited to be able to buy
bread at the store, and have your life not be filled with back breaking
labor at some point. But the book doesn't just feature wannabe farmers, it features wannabe full-time homemakers too. I guess if I am going to sound totally retrograde
for a moment, maybe we can talk about Porsha Stewart from the <i>Real
Housewives of Atlanta</i>. Last season, she would sleep in, walk around her
beautiful house, do her hair, go out to lunch with a bunch of her
friends, sit in the hot tub with her husband for a bit, and organize a
charity event for civil rights. She was nurturing her friendships and
her passions while having the time and money to make herself look
totally fabulous. If that was similar to the life of a 1950s housewife,
who wouldn't want that? Well, fast forward to this season, and Kordell
Stewart divorced her out of the blue, and she found out about it on Twitter! Now
she is living with her mom, and that right there friends is the real
problem. Technically Porsha was working at her civil rights charity, and
I am sure she makes money from Bravo, but for most people filling your
days with whatever you want at any given moment often means you aren't contributing to your
long-term stability in any way. Even if you are making your own
proscuitto in your basement or have your backyard filled with a
vegetable garden, I'm not sure what happened to Porsha Stewart couldn't
happen to you. If you are at home full-time, you aren't contributing to retirement savings or out in
the world making connections that could turn out to be important mentors
or friends. So while I don't fantasize about living on a farm, when I
saw the movie <i>The Help</i> with their bright floral dresses, big hair, and cat eye glasses, and their playing bridge with their girlfriends in the middle of the day, I did weirdly think there was something nice about that lifestyle, but anyone who read the <i>Feminine Mystique </i>knows the cost was financial independence, and that cost is too high. <br />
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As
far as farm-fresh, from scratch food, of course that is what many of us
aspire to be eating. This summer, I was making smoothies for breakfast
and gazpacho for lunch with ingredients mostly from the Troy Farmers
Market and usually from <a href="http://www.theberrypatch.net/" target="_blank">The Berry Patch</a> of Stephentown. It was all delicious, healthy and local. But you know what? For breakfast this morning<a href="http://www.poptarts.com/flavors/limited-edition/sugar-cookie" target="_blank"> I had one of these poptarts that have holiday images printed on them</a>.
Whatever. We like Stewart's Eggwiches, which I mentioned to some
coworkers who looked at me like I had just said I ate from dumpsters. Even if you
want to eat healthy, local food, it is unrealistic to expect that all
of the time, especially in upstate New York in winter. The author points
out that eating from scratch food made completely from ingredients from
the farmer's market is the new upper middle class status symbol. It
takes a lot of time, money, and effort. Sure, I'm a girl who makes my
own English Muffins, pasta, and things like that, and who once wanted to
make homemade candy corn (to which my former boss said "Why would you
do that when you can buy it for a dollar?"), but I am an amateur
compared to a lot of the people in this book. And whatever, am I an
expert at everything? No. Maybe we should put more pressure on people
who's jobs it is to prepare our food to follow our values more? The
author mentions a woman who grew up with a lot of canning in her family who thinks the current
mania for canning is hilarious. She says: "I remember my aunts' summer
canning days, boiling all those tomatoes in the kitchen with the windows
closed. It was so hot, and so much work!" And yet somehow, I think
there seems a lot of competition among people I know to DIY the most. I
felt this way with wedding crafts too. I won't name names, but when my
friend was making hundreds of tissue pom-pom peacock feathered napkin
rings, and I said to my husband "I need to make tissue pom poms!" he said "No,
you don't!". People thought I made my own dress, and I didn't. It was
madness. If you had to pay someone for the hours I spend working on my
wedding, it wouldn't have been affordable for anyone. And yet, think of
all the books I wasn't reading, all the time I wasn't exercising, or
talking on the phone to people. Why do we feel like we need to do it all
ourselves? I think it was because I really wanted a homemade aesthetic,
but why does it feel like a competition? And, also how funny since in some circles homemade aesthetic would just mean you couldn't afford store-bought things. I actually really like making chicken
stock, but I'm here to tell you a Stewart's Eggwich won't kill you. All
these things are only actually fun if you are choosing to do them, and
doing them to keep up with whoever is its own form of oppression.<br />
<br />
There's
also a chapter called "Knit your own job". Making a living off your
crafts isn't really promising. Say you spend even a low amount on craft
supplies from Michael's and you had a coupon - maybe $10 per piece, you
spend $25 to rent a booth at a craft fair, you drive $10 worth of gas,
you spent a lot of time on your crafts and driving there and sitting
there. You have to charge a good amount to make it worth it, and you
have to end up finding the right person for each piece (maybe you
won't). Even if you sell a few things, you could have probably gone to
work at McDonald's for the day and made more in the end. You have the
satisfaction of knowing those people will look at your artwork in the
houses and enjoy it, and that's nice, but its not as easy as you think.
It isn't like you whip up something cute and stylish and all of a sudden
don't have to go into the office anymore. That chapter was good,
especially pointing out that the internet makes it so someone who is
selling their crafts in New York has a much higher cost of living than
someone in rural Nebraska, and yet they are competing for the same
customers. Also, someone who is trying to make a business out of it is also going to be charging for their time, whereas someone who is doing it for a hobby might not. Are you going to buy the $60 scarf or the $20 one? The Etsy business is an attractive dream, but just a dream for most.<br />
<br />
I think lastly I'll address the anti-consumerist attitudes by people interviewed in the book. This is tied in with the anti-corporate feelings, and downsizing their lives to focus on people more than things and time more than money. The author points out how in the 1980s and 1990s women were encouraged to go into the workplace and serve grocery store rotisserie chicken to their children and try their hardest to climb the corporate ladder, and how young women of today are thinking there may be other ways of doing things. In my own family history, my maternal grandmother stayed home and baked and raised six kids, my mother was around a lot (even though she has said that she remembered encountering some people who thought that was weird in the 80s and 90s), and my childhood had a strong emphasis on work and productivity. I always thought I would be someone who would be really focused on their career. When you have a childhood filled to the brim with piano lessons, soccer, French club, AP classes, summer jobs, and the strong expectation to be great at everything, you are raised to be a person who wants external validation. The author makes the argument in the book that one way New Domesticity is different from Old Domesticity is that highly educated, modern, and creative young women aren't content to sit and wait for the kids to be done with school and bake a cake from a mix. They are making cheese and laundry detergent because they left their unsatisfying jobs, and yet they don't know how to stop being overachievers. As a person working in a really competitive field where advancement opportunities are few and far between, and some museum <i>directors</i> only make $40,000 a year (!), I get this. But I have to admit to something awful: I tend to like consumerism. Sure, I love thrift stores and repurposing objects from the flea market, but its because the vintage charm reminds me of my grandmother. My coworkers were making fun of me for having gone to a <a href="http://capitalregiondiningblog.blogspot.com/2012/02/birthday-at-melting-pot.html" target="_blank">restaurant at the mall</a> for my 30th birthday. My coworker said "Your husband is a hip, happening professor, and he took you to the mall?!" and I said "Uh, I am secretly the girl from <i>Clueless</i>, and I secretly love the mall". When I lived in New York City and something was bothering me, I went and walked around Queens Center Mall (sure, I moved to NYC because it had things other than malls, but when I was upset that was what I wanted). I was a teenager in the Midwestern suburbs in the 90s. I go to the Burberry store at Woodbury Commons and see trenchcoats marked down from $1600 to $800, and I think "Oh, maybe one day!". I definitely don't think "I should quit my job so I have more time to sew a trenchcoat myself." I love <i>Instyle</i> Magazine - the slickness, the fun, and the optimism consumerism sells you. When I watch <i>The Real Housewives</i>, what percentage of it is hate-watching and what percentage is a tiny bit aspirational? I don't actually know, but what I do know is that I totally copied a hairstyle the bridesmaids wore at a wedding on <i>The Real Housewives of Miami</i> when I went to work the next day.<br />
<br />
To say, "Go back to the home! Raise Chickens! Downsize! Real feminism is being empowered to do everything yourself!" goes against my entire upbringing. It goes against the materialism of the Michigan suburbs in the 1990s, it goes against the strong competition I felt for grades in high school AP classes and college, it goes against wanting all the things that millions of dollars in advertising have kind of made me want, it goes against everything I felt when I read <i>The Feminine Mystique </i>when I was 16, and it goes against the satisfaction I feel when I open my TIAA-CREF statement and think that despite what a hard field museums are and the fact that I don't make much, I might be ok in the end. The New Domesticity, despite representing so much my friends and I are interested in - blogging, baking, aprons, from scratch everything, creativity and self-reliance - also goes against almost everything I've been raised to do, and everything I've ever really wanted. Ms. Garlichttp://www.blogger.com/profile/10701284153431222829noreply@blogger.com1tag:blogger.com,1999:blog-578746253812280392.post-29752318358661633482013-12-03T20:01:00.001-08:002013-12-03T21:30:18.525-08:00Judy Rogers's Pasta with Spicy Broccoli & Cauliflower <span data-measureme="1"><span class="null">Judy Rogers, the chef at the Zuni Cafe in San Fransisco, <a href="http://sf.eater.com/archives/2013/12/03/judy_rodgers_zuni_cafe_chef_dies_at_age_57.php">has passed away </a>at the far too young age of 57. I've been using <a href="http://www.amazon.com/The-Zuni-Cafe-Cookbook-Compendium/dp/0393020436/ref=sr_1_1?ie=UTF8&qid=1386125779&sr=8-1&keywords=zuni+cafe+cookbook"><i>The Zuni Cafe Cookbook </i></a>for more than a decade now, and love it so much that Ms. Garlic and I ate at Zuni on our honeymoon. I now make sure to get there every time I'm in the Bay Area; it's fantastic. </span></span><br />
<br />
This seems like a good time to share a slight adaptation of my favorite recipe from the cookbook, a wonderful one-pot pasta dish:<br />
<br />
<span data-measureme="1"><span class="null">1)Saute cauliflower and
broccoli florets in olive oil over medium heat for 5-8 minutes, with a generous portion of red
pepper flakes. (Start salted water for the pasta in the
meantime.)</span></span><br />
<br />
<span data-measureme="1"><span class="null">2)Roughly when the pasta's ready to go in (assuming it's dried, which
you definitely want with this sauce), make a little hole in the center
of the veggies, add a little more olive oil, and then a healthy portion
of mixed garlic and finely minced anchovies. </span></span><br />
<br />
<span data-measureme="1"><span class="null">3)After you've put in the pasta and the garlic is fragrant, mix it all
together and add roughly a cup of white wine and some thyme and oregano to the
sauce. The liquid should be at a good, bubbling simmer.</span></span><br />
<br />
<span data-measureme="1"><span class="null">4)About a minute before the pasta will be ready, add rinsed capers to
taste (salted better but not crucial.) Black or green olives are also
nice here, and definitely use them if you're omitting the anchovies. </span></span><br />
<br />
<span data-measureme="1"><span class="null">5)Drain the pasta, and then add to the sauce and mix. Add some Parmesan
if you have it. Optional but good: add a cup or so of toasted bread crumbs.</span></span><br />
<span data-measureme="1"><span class="null"><br /></span></span>
<span data-measureme="1"><span class="null">Trust me -- it's fantastic. We'll definitely be eating it this week, and then do her <a href="http://www.foodandwine.com/recipes/roast-chicken-with-bread-salad-judy-rodgers">chicken with bread salad </a>(sans pine nuts) this weekend. R.I.P.</span></span>Scott Lemieuxhttp://www.blogger.com/profile/06701388686242654576noreply@blogger.com1