All posts by Stephanie

Weekend in Washington DC

We took a whirlwind weekend trip to DC.  The timing was perfect – leave at 6am on Friday, return late Sunday night.  The price was also perfect at $98 round trip!  It’s such a short flight from Providence, just a little over an hour.

Pink Puffy Flower Lights
Chinatown Gates The Silk Rainforest
Fairy Duster flower at the Botanical Gardens, lights at Birch & Barley (fantastic brunch)
Chinatown gate, The Silk Rainforest by Sheila Hicks at the Renwick Gallery

We walked at least 12-15 miles a day, visited every museum we could find, and ate some memorable meals (I promise you’ll see another post or two about those…)

The Whiskey Republic

The Whiskey Republic is a new addition to Providence’s bar roster.  Opened by Ken Casey, bass player and vocalist for the Dropkick Murphys, the bar “blends Irish roots with rock and roll style.”  I’ve had a soft spot for the band ever since I was lucky enough to catch them at a tiny American Legion hall in New Jersey twelve years ago – it was one of the most energetic shows I’ve seen.

Bar Food

We finally made it to The Whiskey Republic for a beer and a bite. The menu can best be described as creative bar food.  Instead of the usual buffalo sauce, their wings have a BBQ whiskey sauce.  I had a flavorful pulled pork sandwich with a spicy cumin  kick, and  J tried the chicken schnitzel sandwich, which was topped with a sunny side up egg.   Tasty food, nice water views, and of course a great playlist.

Poached Egg Dishes

A poached egg is like a choice piece of jewelry; it has the ability to make a normal dish luxurious. The contrast between ethereal white and thick orange yolk is sensual. (But if you’ve had one, you already know that.)

Eggs Benedict Fall Veggie Hash
L: Smoked salmon eggs benedict

R: Fall veggie hash (sweet potatoes, acorn squash, onions, leeks, garlic, sage) topped with an egg

If you enjoy poached eggs but have never made one, try. The first few may not be perfect, but after a bit of practice, you’ll be ready to host a top-notch brunch (maybe for mother’s day?)  Speaking of mothers, mine can poach eggs very well. I’m sure I called her a few times trying to remember her tricks – but now I’m confident enough to make 6-8 at a time.  After coffee.

Sunday Brunch Veggie Benedict

L: Winter vegetables (romanesco cauliflower, napa cabbage, carrots, garlic, chili) in a lightly seasoned broth, topped with a poached egg.  Inspired by a breakfast at Nick’s on Broadway, a great place for egg-spiration.

R: Fall vegetables (delicata squash, onions, garlic, carrots, mild radishes, peppers, tomato) with sriracha hollandaise

There are step-by-step instructions for egg poaching on Simply Recipes.  My method is similar.  I don’t time my eggs, instead testing the egg with a very timid poke, and I err on the early side when removing the eggs, especially if they are headed for a warmed dish in the oven. I use a large skimmer from Ikea to remove each egg and gently shake off excess water.

Don’t forget that poached eggs can be great for dinner as well: on a hearty salad, bean stew, warm lentil salad… How do you like yours?

Hawaii: Lucky Farm B&B

We went on our honeymoon to Hawaii over a year ago, in January 2010. Here’s a little peek from our stay at the Lucky Farm Bed and Breakfast in Kona, on the Big Island.

This B&B is not what usually comes to mind when you think “farm” – there are no rows of anything… just a jungle-like lush property with fruits, macadamia nuts, and coffee growing everywhere.   Avocados the size of a shot put, trees dripping with starfruit.  From our bed, we could see tiny lizards playing on the yellow-green skins of ripening bananas.

Cannonball Avacoda _MG_1648
Coffee Growing Macadamia Nuts
Cannonball avocado and grapefruits, by Jeremy May, Coffee berries and macadamia nuts, by me

We stayed in the Coffee Barn, a private cabin with an outdoor shower, formerly used for drying coffee berries.  At breakfast we drank coffee grown on the premises, which blew my mind.  And the morning fruit plate, freshly picked…

Fruit Plate
Fruit Plate at Lucky Farm

Caesar Salad

I developed a Caesar Salad habit when we first participated in a CSA, as a response to the bounty of lettuce, farm fresh eggs, and my spring salad cravings.

My favorite Caesar recipe is in Arthur Schwartz’s Cooking in a Small Kitchen (a cookbook I love so much, it’s losing pages). I adapt the recipe to use a blender jar – it’s quicker, and extra dressing can simply be stored in the jar.

CSA Caesar

Caesar Dressing
Adapted from Cooking in a Small Kitchen by Arthur Schwartz

  • 1 clove garlic, chopped
  • 3 dashes Worcestershire sauce (I use Tabasco brand)
  • 1.5 tsp red wine vinegar
  • 4 anchovy filets
  • juice of 1/2 lemon
  • 1/3 cup olive oil
  • 1 raw egg*

Combine all ingredients in a blender jar. Blend until creamy, about 30 seconds.

Toss dressing with romaine lettuce. Lately I’ve been skipping the croutons and just topping with thick shavings of Parmesan, which I make with my favorite OXO vegetable peeler.

* I don’t, as he does, coddle the egg. If you are wary of raw eggs, you can coddle an egg by boiling water, turning off the heat, and placing the egg – with the shell still on – in the water for a minute.

Musings on Censorship and Civil Liberties

My interest in censorship issues was first piqued by the Parental Advisory Label; its standardization in 1990 coincided with my first music purchases. At the time, my strong feelings about the PMRC led me to write a letter to Tipper Gore (it was written in pencil on 3-hole paper from my Trapper Keeper). I’m not sure if I ever sent that letter, or if she received it, so consider this blog post my 20-year-late follow-up.

Even as a pre-teen I sympathized with parents’ desire to know about their kids’ musical choices (though this would be better accomplished through research and conversation), and I knew that limiting sales to those under 18 was not exactly tantamount to censorship. But the movement and its leaders’ intentions made me wary of the creeping scope to which civil liberties infringements are susceptible.

For example, the PMRC originally proposed labels that were more specific than, say, the FCC’s guidelines for obscenity (which I also find suspiciously subjective). One of their proposed categorizations was “O”, which would apply to music with occult content. This was clearly religious discrimination. After the senate hearing, the RIAA dropped these categorizations in favor of a general label, and the labeling program is voluntary; still, it left me suspicious about the motivations of would-be censors.

Ladies of the PMRC
The ladies of the PMRC, my remix

A related 1985 quote by then-president Ronald Reagan:

“Music and the media floods [parents’] children’s world with glorifications of drugs and violence and perversity, and there’s nothing they can do about it, they’re told, because of the first amendment. Well, I don’t think James Madison, author of the Bill of Rights and one of Virginia’s proudest sons, ever imagined that his great document of liberty would be twisted into a pretext for license. I don’t believe that our Founding Fathers ever intended to create a nation where the rights of pornographers would take precedence over the rights of parents and the violent and malevolent would be given free rein to prey upon our children.”

Civil liberties have been on my mind a lot lately. Last week, I went to see Glenn Greenwald present about “Civil Liberties in the Age of Obama” at Brown University. He made many great points, including that civil liberties are hard rules…not negotiable, for example, in “times of war”. We can’t, as Reagan did in the above quote, speculate on the intentions of our founding fathers. The Bill of Rights is so powerful and relevant because of its non-specificity: it continues to protect the minority from the majority reglardless of the specifics of current issues.

I’d like to share a few of the points he made (undoubtedly less eloquently):

1. Many people believe if they aren’t currently targeted, civil rights violations shouldn’t worry them. But Mr. Greenwald emphasized that they should, because civil liberties violations are subjective and bound to have a creeping scope: a scope which may very well include them someday. This really resonates with me.

2. Potential civil liberties violations are “sold” to the public by the use of repugnant examples. A case I saw recently: US can conduct off site searches of computers seized at borders. It’s OK, because it helps us catch pedophiles, right? We should be suspicious of this kind of marketing.

An endorsement of civil liberties does not have to be an endorsement of everyone they protect. This famous quote comes to mind: “I disapprove of what you say, but I will defend to the death your right to say it.” (Voltaire summarized by Evelyn Beatrice Hall)

3. Bi-partisan disregard for civil liberties is deadening the public debate about these issues. When a Republican was in the White House, Democrats were eager to point out violations of civil liberties, and Obama explicitly promised a change in the way civil liberties were handled. Now that civil liberties violations have continued, and in many cases gotten worse, it’s important to keep the public discourse alive. Two related links about the Obama administration’s failings in the civil liberties arena:

Mexican Cannolis

What dessert could possibly fit with tonight’s chicken tomatillo enchiladas and use the rest of our Narragansett Creamery ricotta? My mind immediately jumped to “Mexican Cannolis”, and rather than search for a recipe, I decided to improvise. The result was so delicious, I had to document it here! Please let me know if you try it.

I used a disk of Abuelita Mexican drinking chocolate for this recipe. These disks contain sugar, so they sweeten the filling nicely. I happen to have a lot of Abuelita on hand, but if I didn’t, I’d might have opted for the Chocolate Mexicano discs made by Taza in Somerville, MA.

Abuelita
Abuelita by Mike Fischer, from Flickr

Mexican Cannolis
Serves 2

  • 2 corn tortillas
  • cooking spray or oil
  • 3/4 cup ricotta (I recommend Narragansett Creamery)
  • 3 tbs whipping cream
  • 1 disc of Mexican drinking chocolate, like Abuelita or Taza
  • 1 tsp cinnamon
  • 1 tsp sugar
  • a dash of ground cayenne (optional)

Preheat oven to 350. Place corn tortillas on a cookie sheet and spray with cooking spray or lightly brush with oil. Mix cinnamon with sugar and sprinkle on the tortillas.

Chop the chocolate into pieces smaller than petite peas. Usually, since the chocolate is sugary, you’ll get a lot of chocolate ‘sand’ when you’re chopping – that’s great. Mix the chocolate into the ricotta until very well combined. Whip the cream and fold into the ricotta mixture.

Bake the tortillas for 10-15 minutes. Remove from the oven and allow to cool for a minute or two. Top each with half the ricotta mixture and gently shape into a taco or cannoli shell. (Ours were a good consistency – soft enough to bite, crunchy enough to conjure a cannoli).

Remembering Dr. Cosmo

In many ways, the most influential part of my college education took place not in the classroom, but at the radio station. WPRB 103.3FM may be housed on the Princeton campus, but it’s independently funded and gives a handful of Princeton students a musical outlet, work experience, and the too-rare opportunity to interact with members of the community. During my time at WPRB, one of these people was Dr. Cosmo, a DJ who had a Friday night show since the early 90s.  Sadly, he passed away last weekend.

Dr. Cosmo (George Mahlberg) left a mark on everyone he met. His incredible radio voice and physical presence were backed with a lifetime of amazing stories to tell. He had a way of relating his adventures that was engaging and not prententious, though many of them were certainly brag-worthy. His life had taken various paths – astrophysicist, DJ, actor, writer…and he was a mentor to my budding Photoshop ambitions, having created the much reproduced “In-A-Gadda-Da-Oswald”, a brilliant retake on Jack Ruby’s assassination of Lee Harvey Oswald. (You can spot him in the upper left-hand corner of the photo.)

In-a-gadda-da-Oswald copyright George Mahlberg 1996
Copyright George Mahlberg 1996 – for more, see archive.org’s cache of his page about this photo

One of my favorite memories of Dr. Cosmo was from Halloween 2000, when I did a 7-10pm Halloween show (costumed, of course) and he followed at his usual hour. We put on a long track and took a spooky trip up the rusty ladder to the top of the Gothic Holder Tower and overlooked the campus, peaceful in the dark. I don’t believe in a traditional afterlife, but I know he is among those stars somewhere, cosmically continuing his adventures.

WPRB will pay tribute to Dr. Cosmo during his usual 10pm to 1am radio hours this Friday night.

Related links:

Irish Dinner

This St. Patrick’s day, we were on a plane to Kansas. Today, a half month later, I finally got around to cooking our belated Irish dinner. I tried two new recipes that were definitely worth repeating.

Irish Dinner

Outsourcing Parallels: Technology and Food

At my day job in a university IT department, I’ve spent considerable time thinking about “the cloud”.  In 2010, I helped our school move all faculty, staff, and students from our Exchange mail server to Google Apps for Education.  Early in the process, it wasn’t unusual to hear expressions of uncertainty about data in the cloud.   Will it be secure? Private?  Google’s service was certainly more secure than our self-hosted email server, but I found that many people had an innate distrust of something that wasn’t, so to speak, in our own closet.

Clouds in My Coffee
cloud coffee: coffee photo mine, cloud photo by aussiegall on Flickr

This distrust of outsourcing services made me think of the other things in our lives we outsource, and not surprisingly, my mind turned to food.  I wondered, why do we distrust the secure hosting of our email when so many of us are perfectly willing to eat a burger made by a pimply 15-year-old in a less than pristine fast food chain? While an email breach would be inconvenient, a problem with our food could literally kill us.

Of course, the reasons we outsource computing and food are similar:

  • The provider can do it better, faster, or cheaper than we can
  • Providers have access to ingredients or services at a quantity, quality, or price which we cannot access ourselves
  • We are looking for something new, be it features or flavors

You could call the move to cloud computing, and the possibilities it offers, revolutionary.  The modern restaurant of the western world has its roots in another revolution  – the French Revolution.   As a result of the French Revolution, middle class citizens were able to access affordable prepared food created by talented chefs who once served the upper class.  This change gave them access to ingredients and preparations that had once been off-limits.  The beginnings of the restaurant also shifted the location of dining from private residences to public spaces.

What begins as a convenience can change the way we live.  Today, we enjoy restaurants for a chance to spend time among others, to see and be seen.  In the same way, shared computing resources are opening new possibilities for collaboration and changing the way we interact with the rest of the world.

As the trend shifts towards cloud computing, our expectations and comfort zone adjust as well – younger generations are often too trusting when it comes to online privacy and security.  On the other hand, in the food world, we’re beginning to question some of the outsourcing we’ve done in the past; growing our own ingredients and preparing meals from scratch is back in vogue.  Which makes me wonder: in fifteen years, will it be retro-chic to host my own email server?