Maria Holmes' Blog

Taming of the Tongue

I recently dined at the one of the newest restaurants in town.  And while I considered writing a review, the thought of it brought up some interesting issues of existential proportions. Yes, I said existential. 

The restaurant is on the very hip Alberta street in a small but open space.  Exposed brick, concrete and wood floors make for a very industrial vibe.  The chefs: two ladies and a guy who cooked for notable restaurants in New York City opened the place a few weeks ago.  And as if they somehow understood Portland's affinity to bird print and "putting a bird on it", appropriately named it: Aviary.  

Tattooed servers, great indie rock over the sound system, and Edison bulb lighting make it seem, oh-so-Portland in a great way.  

Our server had this scribed on his arm: 

You become responsible forever, for what you have tamed. 

"It's from the book, 'The Little Prince'," he smiled, cheerfully refilling our water glasses.  

Just the mention of it whisked me back to High School AP English with Ms. Kandaris. She assigned The Little Prince, and The Stranger, and others rather existentialist in nature.  I remember she explained existentialism as the search for meaning through actively questioning and seeking it.  I also remember she concluded that most existentialists decide the world is cold and meaningless. True connections to others is an illusion.  Cheerful isn't it? 

In the book, the Little Prince meets a fox.  The fox explains that to tame a fox or anything for that matter, is to befriend and forever change it. Through the relationships we create, the encounters we have with strangers, we are never the same. Items and places, colors and flavors take on meaning that did not previously exist.

The Mr. and I dined with a dear friend that evening.  We discussed books and food all the while drinking wine and receiving thoughtful and patient service.  Before we knew it we were the last ones left in the restaurant.  We finished up our coffee and headed for the door and just then I noticed her. I saw one of the owners sitting at a dining table looking over paperwork.  She looked to be in her early thirties, dressed in chef's whites, with her long hair pulled into a ponytail, bangs and glasses. She waved goodbye and thanked us for coming in.  And for a moment, I saw myself in her.  

It was then I realized I would make a terrible existentialist.  

Did I like Aviary?  No.  And then Yes.  I realize it takes more than a couple weeks for a business to find the right balance.  Consistency takes time.  

Perhaps it's my appreciation for the guts it takes to open a business (especially in the middle of a recession), or the strange connection I feel for these strangers, my Portland-ish affinity for bird related items or a combination of all three that leads me to hold my tongue for now.  I plan to go back in about six months and check it out again.  

Besides, to force my opinions as dogma is a terrible offense...even an existentialist would agree with me on this one.  

The More You Eat...The More You Want

 

A piece of freshly popped corn is a truly beautiful thing.

But one covered in bacon, bourbon and caramel is well, a work of art.  I’m not usually a huge fan of caramel corn but I’ve always had a bit of a soft spot for Cracker Jacks.  Do they even make those anymore?  They were packaged in wonderful cardboard boxes with paper prizes (generally the sticker, or press-on tattoo variety).  

I didn’t invent Bacon Bourbon Caramel Corn (although I wished I had).  Should you need to fill your recently realized Bacon Bourbon Caramel Corn shaped hole in your stomach and don’t want to make it yourself try this link:

http://shop.saltedcaramel.net/ 

If you want to try your hand at making it yourself try this recipe.

 

Original recipe was from:  

http://orangette.blogspot.com/2009/12/for-ever-and-ever.html

I simply substituted bacon fat for some of the butter, used bourbon instead of water and added finely chopped bacon. 

1 (3½-ounce) package plain (unbuttered natural flavor) microwave popcorn, or about 10 cups fresh popcorn popped by any method, lightly salted

1 cup packed light brown sugar

¼ cup light corn syrup

4 Tbsp. unsalted butter, melted

2 TB Bacon fat

2 TB Bourbon

¼ tsp. salt

½ tsp. baking soda

2 tsp. vanilla extract

1 cup lightly salted peanuts, roughly chopped

1. Pop your corn.  Preheat oven 250°F.

2. In a saucepan, whisk sugar, corn syrup, butter, bacon fat and salt and bourbon.  Simmer (a lot of the alcohol will burn off & flavor stays).  Bring to 250°F using a candy thermometer, cook for 3-4 min.  

3.  Remove from heat, add baking soda and vanilla.  It will bubble and make a fuss, just whisk until it's all mixed in.

4. Pour caramel over popcorn on a sheet tray.  Cover evenly.  (Hint:  either spray your sheet tray with cooking spray or line with foil for easy clean up) Stick in the oven for 1 hour, stir and turn popcorn every 20 minutes.  Cool and break up pieces. 

I ate most of this all by myself. Soo good, but probably not so wise.  I shared a little with Josh and forced myself to box up some of it to give to an old friend who was visiting in town.  Already thinking of new ways to change this up...Hazelnuts and Pendleton Whisky for an all Oregon version?  Hmmm....salivating just thinking of it. 

The Cure

 I hate being sick.  But I hate wasting a free day even more.  So, even though my head won’t stop pounding and my throat feels as scratchy as the inside of a wool sock, I managed to make beignets!!

Oh, deep fried, warm and sugary French donuts, I think you may hold the cure to the common cold. 

Here’s the link to Epicurious (my trusted source for most recipes,) if you want to make the buttermilk beignets for yourself. 

Happy Easter everyone! See you when I'm down from the sugar high and feeling better...

 

It's Always Sunny...

 Sometimes you have create the happiness that you want.  Portland, Oregon has around 200 cloudy days a year and I’m constantly trying to create sunny days in my mind.  Don’t get me wrong, I really don’t miss the Arizona summers I grew up with and I love the Northwest, but there are days when the grey outside threatens to suck my will to live.  Or at least really put a damper on my day.

My coping strategy yesterday was to bake lemon bars. Something about that sunny-yellow dessert conjures up memories of sitting on the porch with grandpa, taking the long way home on my bike, and catching fireflies on summer nights.  Or was that just from a Countrytime Lemonade commercial?  Hmm.  Well, either way, lemon bars saved the day! 

Here’s the link for the recipe if you’re so inclined, it's from a beautiful blog called Repressed Pastry Chef:  Lemon Bars.  The original recipe comes from America’s Test Kitchen.  

Love, Peace and Lemon Bars! xoxox