FAMILY BECOMES CULINARY ARTISTS DURING QUARANTINE

     As it seems, my family is quite talented in the kitchen.  We are all becoming culinary masters, as many individuals around the world have become, during isolation.  The cooking varies from baking bread to creme brulee.  Breakfast, lunch and dinner are now more than the required staple meals of throwing something together.  It has become a work of art for the 'norm'' and, not for just the master chef's themselves. 

Country Loaf

Most evenings, my two daughters virtually together for wine o'clock and cooking preparations.  They have mastered Limone Pasta, a house specialty at NYC's, L'il Frankies in the LES. The recipe is generously offered by Chef/Owner, Frank Prisinzano, on Instagram. Thank you, Frank! My girls rave about this dish and simply can't get enough of it.  My new favorite pasta is from 'The Chef' aired on Netflix.  Jon Favreau and Roy Choi cook this amazing pasta with garlic, lemon, parsley and parmesan.  I am addicted. It has become my isolation comfort food. It goes well over both linguini and zoodles!  Their recipes are available on Netflix. 

Challah

     My brother, R, has even dabbled with experimentation and made fresh homemade pasta. [Ive heard, but not tasted.]  With the absence of a pasta machine his fettuccine was prepared with manual labor of love. From what I heard, it was fantastic.  And, for the record, he makes the best chicken parmesan on the planet.

     The most fun is baking with my 7-year old nephew.  According to his family, he makes the  challah [bread].  He's in charge of the bread making at home. Last week, he gave me a virtual lesson.  Yes, a lesson.  He was my instructor and taught me how to make challah from start to finish.  He sent me the recipe, we gathered our ingredients; and, then had a virtual bread making class. Needless to say, I made two loaves of braided challah with him and have since made another two loaves. Delicious.  

     I can't wait until the quarantine is lifted so we can all get together and tastes each others kitchen creations.  OR, maybe we will all be going to the gym together if we keep it up at this pace. :)  Stay safe!

PANDEMIC AND PANDEMONIUM

Helluva welcome back, to me?  

It's been nearly [3] years since I've last posted on my blog.  What a time to return, but during a worldwide pandemic.  What a mess. 

As we all know, the majority of the human race has been in isolation for an average of 30 days or more [rather SHOULD be] in their respective homes worldwide.  During this time, we have all had the opportunity to reflect on the good, the bad and the ugly in our lives.  Certainly, I have, but not sharing.  I will share; however, that aside from work, cooking and making masks, my biggest achievement each day [or every other-ish] is to take a shower. Can you believe that! I can't.

I've gone through all the phases of the pandemic - crying, scared, angry, fun, relaxing, working, guilt [for leaving my house] and more.  For the first few weeks of the mayhem in my community with the new statewide rules and regulations, I had to convince my parents [and other family members] to stay 6' away from people, wear a mask, wash hands, tell clients to NOT come to the office, wash hands, use disinfectant to wipe door knobs and light switches, wash hands, wear gloves when pumping gas AND to toss the gloves after using, wash hands, disinfect your steering wheel, car door handles and shifts AND MORE followed by washing hands.  After 2-1/2 weeks of begging and pleading, they got the message. Also, the fact that my Mother had been sick for over [1] week and had was tested for Covid19 [negative] helped all of my family and friends, worldwide, face the facts when brought closer to 'home.'

Mask, gloves, paper towels, disinfectant spray are the contents now taking up space in my car. With my new lifestyle and routine in place I go to the grocery store, post office, father's office and houses to deliver food, semi-safe. Phew - 50% safe.  That's a great feeling knowing I am semi-safe from a potential deadly virus [note sarcasm].

As everyone has seen through digital media, people are trying to make the best of their situation using their time to create music, videos, jokes and spiritual messages to share  moments of laughter and pleasure worldwide. Not only do I find myself addicted to 'live' performances on Instagram, but just also reading and scouring the internet for anything to capture my interest for any split second of the day. 

My family and I speak daily via FaceTime or Zoom.  We've had virtual cooking lessons, watched movies, played bingo and puzzled together, to name a few activities. Today is the second birthday Zoom bash to celebrate in the family during the pandemic mayhem [Happy birthday MSR]. 

That's it for now.  Back to making masks for those at the front lines, including hospitals, police departments, fire departments, nursing homes, etc...  Keep up the great work.  

Let's all hope and pray for the miracle scientist busy in the lab to find a vaccine for us all soon!

CLOTHING ROTATION - NOT PART OF MY WORLD

     This morning, I awoke to rain and mid-50 degree spring weather.  The ideal day to wear my favorite red/black plaid flannel shirt.  At first, I didn't think twice about wearing it AGAIN this week [I wore it Sunday-sshhh].  I've decided I could wear this shirt everyday.  Yes, every single day.  It would be as if I were wearing pajamas 24/7.  What could be better than that.   

     The flitting thought that someone may notice was my only apprehension in wearing the shirt.  It actually took me a minute to remember if I had already worn it to work this week.  Seriously, I had to think of it.  It's not in my clothing rotation.  Hahaahaha.  

     No, I really don't have 'the' clothing rotation.  However, I do know several people who live by a clothing schedule, so as not to overlap or wear a particular piece of clothing too many times or often.  Funny, right! Normally, I just grab something out of the closet and hope it still fits nor has a stain [ie. spilled coffee or sauce].  We've all done it.  Let's not pretend that I am the only one who is a 'spiller.'   Tide sticks are manufactured for a reason. I happen to carry one in my purse. 

     This is the perfect opportunity to test the worlds' clothing paranoia.  I will set everyone's mind at ease this week. Because I have nothing better to do [absolutely kidding], I think I will experiment with my red/black flannel.  I am going to wear it again this week.  It already feels like a Friday shirt.  Rain or shine, I will wear the flannel.  Tune in Friday to and I will mention if anyone notices or remarks on the fashion 'redo.'  

     Stand by.

     

THE VALUE OF A FAMILY HEIRLOOM

     My brother flew into town this week for a visit from south Florida.  He decided to prepare his famously delicious chicken parmesan. I was told to be at my Mother's house after work around 5:30PM.  Together with his 'sous chef' wife [my sister in law] they prepared dinner.  My mother and I sat in the kitchen watching and talking and loving the fact that we did not have to move 1" from the table to lift a finger.  We both thoroughly enjoyed all of this with a glass of wine. 

     Out of the blew my Mother mentioned that the pan R [brother] was using was a wedding gift from her Grandmother. The pan is 57 years of use and still thriving as a choice instrument in her kitchen.  It's a white rectangular baking pan that shows lots of love and use and will continue to do so for many dishes.

Early this morning, as I was washing a pot after an evening soak, it dawned on me the priceless gem in my own hands.  I have my Grandmother's deep dish casserole pot. Deep seeded in my head are countless memories of dinners prepared in this pot at my Grandmother's house.  As soon as walking into her kitchen and saw the pot I immediately knew it was a chicken soup [aside from the delicious smells wafting through the house]. This was her favorite use of the pot.  It's a simple steel casserole pot that makes perfect soup.  

I have continued to use this priceless heirloom piece of 76 years old as it's now adorns my kitchen stove. She would be thrilled to know I use it for the chicken soup, brisket; and, even Moroccan tagines. 

Friends and other relatives insist that the best casserole pots are the  caste iron pots with high price tags.  I, of course, debate them insisting that my Grandmother's pot is the best.  There is no end to the debate other than it's a standoff. Kudos to the heirloom! Thanks, for the gift Grandma!  

BTW - The chicken parmesan was perfectly delicious!  Thanks, R.

ST. MORITZ-A MAGICAL FAIRYTALE

Last minute planning just before Easter weekend, I booked a trip to St. Moritz.  I had been agonizing over the 4 day weekend for 3-4 weeks prior to the Easter weekend.  In searching the database for cheap airline tickets to Marrakech, Agadir, Tenerife, Allicante, Paris, Ibiza or Malta, I ended up quickly booking my flight and hotel, to St. Moritz, Switzerland.

The Dimmer Op, from Lucerne, happened to stroll into our office one day in the midst of mayhem, and went on and on about where he is from and how beautiful Switzerland is.  He actually gave me the perfect itinerary.  His suggested the following:  Fly into Zurich Airport.  Take the train to Lucerne right to the Pilatus Mountain 

Railway direct to the Mountain.  Take the steamboat around the mountain to enjoy the magnificent mountainous views.  Next take a train to the gondola through the glaciers.  En fin.  Well, not actually, then get back to Zurich Airport to return to London for work Tuesday morning.  I did not do this trip.  Instead, my flight took me to Basle. Then, the train to Zurich switching to the Glacier Express to St. Moritz through the beautiful snowy mountains to the historical first historical worldwide ski resort. 

St Mortiz

Starving after my long journey [because I wrongfully booked a ticket flying into Basle [northwest corner of Switzerland near France-as one would do while multi-tasking of booking flights, hotels, and two episodic budgets and hot costs at the same time; hence the added 1-1/2 hour train previously mentioned from Basle to Zurich], I found my way to the only place that maybe serving a 'snack' prior to the normal 7p.m. dinner hour for all restaurants in the area. The place was at the outside bar of the Hauser Hotel. It's where everyone meets apres ski for drinks; albeit, whether hot or cold, alcoholic or non, still a meeting place.  My first experience with the local fanfare.  I stayed for 3 hours and 3 hot mulled wine's. During which I had met the national Swiss Ski champion who practices 2x 3 hours per day and drags his 'jester' friend along with him each run.  I also met a fantastic couple from Ireland [#3 mulled wine].

Day 2-Morning ski followed by walk about the lake then two hour long full body massage, then nearly collapsing as I sat up from the table which ensued the altitude sickness.  My new friend, Carmen, took care of me and started pouring massive amounts of water into my body.  I managed to get myself back to the hotel [Hotel Soldanella ***] and continued the water intake as if I were an elephant.  I was able to eat dinner in the hotel [fantastic duck] in the fine dining room overlooking the lake and mountain.  

Day 3-No skiing as I was afraid of the dizziness from altitude sickness, so I thoroughly enjoyed a 3 hour facial and manicure from Carmen at the Hotel Crystal.  HIGHLY recommended.  If you focus on the cost for anything in St. Moritz you will vomit, so just pay and get on with enjoying the local magic. After a bit of local shopping [window mostly] and a glass of wine at Paparazzi & Friends, which can't be missed [1 glass with a pitcher of water to aid with the altitude sickness] , We were able to enjoy my Easter dinner where the locals go right outside the town at a little place call Engiadina just behind the Waldhaus Hotel [lakeside with gorgeous mountain views].  It's where the locals enjoy their fondue with champagne.  Dinner reservations were from 6-8p.m.  We overstayed our welcome by 5 minutes.  Pressure ensued as the next couple arrived early, as most Swiss do, so we sadly had to leave the quaint little restaurant.  Not too bad though, nightcaps back at the hotel bar overlooking the village, lake and mountains.

Day 4-Delicious morning breakfast followed by the train back to Zurich Airport to catch my flight back to London.  Caught the Glacier Express train for my last minute tour extraordinaire of the countryside. 

P.S. St. Moritz is not for everyone.  $$$$$$$$$  Tres  tres cher!  It makes Nantucket seem like your everyday  local Lakeside Resort.  

SHOE SHINE BOY!

OH, SHOE SHINE BOY! SHOE SHINE, BOY!  A small bit of cartoon trivia for everyone who has a bank of useless cartoon information lodged in their brain for my 'search engine' purposes.  "UNDERDOG" - Shoe Shine Boy's heroic alter ego - and, mine now, too!

On a recent trip to Chicago I had the pleasure of experiencing, for the first time, a shoe shine.  Actually, a boot shine.  Shoe shines are not just for men anymore.  Move over!  Not only are we moving up the corporate ladder, but we are now pushing you aside on the shine chairs!  

With the cost of living over the past few decades burrowing holes deep into our purses [at least, mine] we, as women, find ways to ensure our luxuries and necessities have a longer survival rate.  Personally, this affects my shoes and boots lifelines.  I may scrimp on certain commodities, but I have a problem when it comes to passing on a gorgeous shoe or boot; boots, preferably.  I definitely have a boot problem.  I absolutely LOVE my boots.  It doesn't matter if I find a pair on sale for $50 or a fine Luchese for $1200. It is not uncommon to see me with holes in my leggings or jeans offset with a pair of very expensive boots. I take care of them until they fall apart and off my feet.  It's always a tragic and sad moment to send them off to a new home; or even worse, the trash.

Adjacent to the Starbucks coffee shop at the airport was a set of fine leather chairs and a shoe shine stand.  I sat in one of the cushy leather chairs while waiting for the tall soy no whip light foam mocha I had just ordered from the airport barista.  During this moment, I met Tom.  He said good morning to me and asked me if I wanted a, 'shine.'  He went on to explain that over the past few years he has had a growing number of women as customers.  He explained that women, as well, are wanting to protect their 'investment.'  Apparently, I am not alone in wanting to prolong the expense of quality leather footwear.  

              

Tom - My Boot Hero

Coincidentally, the day before I noticed my boots, of five years, were scuffed at the toe and needed a buff. Observing the time [because of my pending flight] which allowed for me to get a quick shine I hopped up onto the chair.  Tom, whose wife and mother own the business, have 180 shine chairs around the country, proceeded to discuss the process and needs of my boots. The process was similar to sitting with my hair stylist and discussing the needs of my hair.  A. What would look best?  Does the boot need a dye? Just a wax? How much of a shine?  Ectera.  



Timing did not permit for the 'works'  so, my boots received a good wax, buff and protective sheen against the pending snow in Chicago.  




Tom was awesome.  I recommend a him and a shine anytime. He's at Greene Airport in Rhode Island.  And, don't be afraid of the price.  It's not expensive as one may initially think.  He's my new Shoe Shine Boy and makes SHINY HAPPY PEOPLE!

240 DAYS UNTIL SUMMA 2016

Fort Adams

When I just read that post on my friends' facebook I gasped at the thought of the pending snow about to hit us.Of course, to make myself feel better, I rummaged through my photo's.  Here's a small pictorial view of the lost summa' 2015

Mattunuck

Lobster Bake

Conimicut

King's Beach 

Marble House Lawn Party

Long Island Sound

Montauk

Cool Night on the Deck

Jamestown Secrets

Nantucket After Sunset

Surf Shack 

Of course, Fenway

Beach Delectables

Beach by Candlelight

Bye Bye Tall Ship-Nantucket

Moonlight Mid Summer

Sailing RI Style

Bannister's Wharf

FOOD STRIKE

It's definitely time for a food strike.  "Put down the fork" is my new motto.  I will say it every 5 minutes if need be to stop eating like it's a job requirement. 

Lobster Madness-1st batch

Last night was over the top.  This morning my stomach still remains distended from the ridiculous food consumption [inhaling] at dinner.  It was a New England Clam and Lobster bake.  Lobster steamed to perfection, rib eye steaks prepared perfectly by the family superstar grill master, steamed little necks [way too many], stuffies [homemade, of course], grilled corn on the cob, lobster bisque, a few salads, en plus. Need I say that all of that followed appetizers and cocktails while socializing on the deck during the preparation period. [Brie, cheddar, charcuterie, baguette, wine, grapes]. The call to dinner resembled a small stampede to the table.

At one point during the loud and continuous chatter throughout dinner there was a noticeable long moment of silence due to everyone enjoying the food [not due to prayer] that was nearly orgasmic. Sitting to the left of me at the table was my brother.  I don't think he spoke two words from the moment the food was placed on the table until his last bite of lobster.  At one point, I took a break from chewing and looked up and noticed the smiles on everyone's faces as they continued to inhale food with great pleasure.  It was comical as if we never experienced dining in the past. And, to think, I thought I was the only one with a food problem.

Sadness filled my heart following dinner and no one could move. We were all experiencing a food coma and could not broach the subject of dessert. Dessert is my favorite part of the meal.  Of course, chocolate mousse or chocolate raspberry flourless torte [duh!].

After all said and done, I hate to say this, but it's just the start of July and I am sick of lobster already. Steamed lobster, lobster bisque, lobster salad sandwiches, lobster salad ... So many lobster salads/sandwiches, since April. We have been enjoying our personal lobster cook off.  Which restaurant serves with the perfect amount of mayo - less is best, with or without too much lemon, the amount of lobster meat, the buttered bun, to boot.  Furthermore, everyone of us disagree as to whom has the best.  Mattunuck Oyster Bar, Marchetti's, Twin Oaks, BLU... The list goes on, but I do have my favorite. Actually, it's a tie between of the aforementioned.  Maybe, just maybe, I will need to taste two more to determine the winner in my own head. 

NYC DRIVING SHOULD BE A REQUIREMENT FOR ALL BEGINNER DRIVERS-WORLDWIDE

     Since August, 2014, I have been working in NYC without a vehicle to drive to/from work.  Other than walking from the subway to the studio [.9 miles=1.45km] during the winter in subzero weather and snowstorms, I fared pretty well.  All kidding aside, not having a vehicle in the city is definitely the appropriate decision.  The subway is the perfect way to travel other than the occasional taxi or bus.  The subway is engineered to get you everywhere within walking distance of your end destination.  

NYC Subway Map

     During production, it was extremely difficult to coordinate 'roundies' to/from the subway station, for me in particular, due to my work schedule. I would arrive at work [inclusive of walking] between 7:07a.m.-7:40a.m. on average and leave, for the most part, after production has left for the night.  [Can you say "work-a-holic?"]  After production wrapped at the start of April, we were blessed with a vehicle to carry us through wrap.  YAY!  Let the adventures begin.  Rather, let the driving nightmare begin!  

     Yes...driving in NYC definitely reels in the use of the 'creative' side of your brain.  Basic driving rules don't seem to apply here that are  the 'norm' worldwide.  Specifically speaking, the white dotted lines separating lanes is completely disregarded.  It's more of a free-for-all.  Double and triple parking causing back ups between 7-9a.m. is par for the course causing cars to back up two-three lights back and/or blocking the intersection. The latter happens often enough that the city has put up signs indicating that blocking the intersection is a fine PLUS. Let's not forget about merging. Merging in NYC is simply cutting in front of someone enabling yourself to advance without so much as a look in the rear view mirror and is done just so matter-of-fact.  Definitely don't even think about getting angry as it will get you less than NO WHERE!

     If getting sandwiched between two giant trucks racing to get through a light isn't enough, let's not forget about the pedestrians who have the right of way.  G-d help any of us in vehicles if we want to get through the light if there is 'walk' sign permitting the pedestrians their turn to cross the pavement.  

     The most recent vehicle adding to the debacle, if not already an issue is the messenger services; the bicycle.  Nowadays, the bicyclists have their own lane.  As a pedestrian, you now have to use extra caution so as not to get run over by a bicycle.  Nightly, my head is constantly spinning 360 degrees ensuring/praying that the speed bump I drive over is nothing more than a speed bump; not a bicyclist or pedestrian who rides/walks aimlessly and without care in front of my vehicle.  

     Of course, this is all reversed, when, as a Pedestrian, I curse at the vehicles who get in my way when I have the right of way indicated by the WALK SIGN!!!

     I won't even discuss parking.  That's entirely another issue.

SCOTCH TASTING FOR GIRLS Men's Style

Before our lesson in Scotch I had always thought of scotch as a disgusting medicinal alcoholic beverage in a little glass over rocks.  And.... still do.  Two fingers, you say? 

The following are very basic and simple guidelines as given to us by an 'expert.'  Keep in mind, the following instructions precedes three bottles of wine.

Step 1:   NOSING

Gracefully pick up your glass. Appropriately tilt the glass and ever so slightly stick your nose just inside the rim with your eyes closed and deeply inhale the vapor.  The tingle you feel becomes more noticeable with each 'nosing.'  Lower glass. Pause. 

Step 2:   AGITATE AND NOSING

Leaving the glass on a flat surface [for beginners learning to master the hand holding agitation motion] swish around in a circular fashion allowing the scotch to swirl in a tornado-like motion.  This process enhances the alcohol content during 'nosing.'  Repeat Step 1. The aroma  intensifies with the agitation motion as well as the inhaled vapor seeping deeper into the nasal cavity with a stronger sensation. Pause. 

Step 3:   TASTE and SWALLOW

Take a small 'taste', but do not immediately swallow.  Let the scotch linger towards the back of your mouth simulating a gargling motion but do not gargle; thus, allowing the flavor to smother your taste buds while leaving your mouth slightly open. [not sure why].  THEN, swallow. Don't be surprised if choking ensues and a burning sensation hits the back of your throat. Pause.

Enjoy, right?  No. HA HA HA HELL!  1-1/2 hours later a forgotten crucial part of Step 3 was let out of the bag.   

To eliminate the gagging in Step 3 bring your mouth from the tilt backward motion to normal - THEN swallow eliminating the gagging and coughing.  

Albeit, I can definitely tell the difference between the smokiness of one brand versus the smooth lighter flavor of the other.  The lesson proved successful.  Granted [more like, thankfully] there were just two different Scotch brands to 'taste.'  I cannot imagine enduring a scotch party with 8-20 men all bringing their own bottles to the tasting.  It goes without saying I will definitely vault the knowledge of the preceding information. However, I will stick to wine tastings in the future.

Wine and scotch tossed with a mix of delicious food in-between can only lead to more intensifying craziness, right?  Yes, is the answer. Following food, drink and dancing, and the 'brilliant' scotch lesson, the fabulous idea of sledding was brought to the table. Fabulous idea!  Midnight sledding in the backyard.  With my white cashmere dress, boots, mink coat and fur headband, we took turns [6 runs] throwing ourselves down the hill on a tube.  No trees were hit! Bonus! Yet no one made it over the ramp entirely. I'm guessing you need to be 6-10 years old to accomplish that. 

Thank you, for a great evening! Food, drink and sledding.  May I never take another sip of scotch.   

NEIGHBORHOOD ART EXHIBIT

Sharing what I did on a blustery winter afternoon.  (All images were taken with permission from the artists.)

Artist: Claudia Venditto

Artist: Claudia Venditto

Artist: Ronda Cilento

     

Artist: Ronda Cilento

Artist: Angelo DeSista

Artist: Claudia Venditto

Artist: Claudia Venditto

Artist: Angelo DeSista

Artist: Claudia Venditto

Artist: Ronda Cilento

Artist: Angelo DeSista

Artist Claudia Venditto

Artist: Angelo DeSista

Artist: Angelo DeSista

Artist: Ronda Cilento

There are many more to view. The artists are available for commissioned pieces, as well.  Interested parties can contact Claudio Venditto, Blue Door Studios, Cranston, RI, 401-383-5050.

I bought two. :)