Lemon Verbena Gelato with Nectarine Essence

Lemon Verbena Nectarine GelatoIt’s absurd to believe men are the initiators in romantic pursuits. My encounters find them immobile with laziness, fear or indecision. A few hundred thousand years ago, man’s irrepressible instincts forced him, sweaty and grunting, to drag a reluctant mate back to his cave, but there’s been a reversal of roles.  A man’s Neanderthal nature has been somehow buried within his recessive genes. In the present dating world, women initiate, albeit often surreptitiously, and men are oblivious that they are being led. Women chase; women persuade. No longer vulnerable prey, they are adept predators. If not overt hunters, women render their capture child’s play – Here I am, a helpless little bunny caught in a snare, come get me. Perhaps it’s always been this way.

I’ve refused to act the aggressor. It’s not my forte, it never has been. Whether from ego or fear, I want to be pursued, not pursuer. I believe I’m worth chasing. A recent uncharacteristically bold move on my part prompted recollections of my prior unexploited opportunities and wasted chances; missed assignations that slipped past my grasp because I wasn’t assertive enough to act –arranging myself at his doorstep, naked except for a trench coat and heels.

I’m bolder when it comes to exploits of the culinary variety. Specifically, I’m reminded of my Italian gelato school adventures. Apologies for the measurements– I’ve been too lazy to convert to US since my return.

Lemon Verbena Gelato with Nectarine Essence

Ingredients

400 grams 2% milk
Small handful Fresh lemon verbena, roughly chopped
145 grams Sugar (sucrose)
16 grams Dextrose
50 grams Powdered milk
4 grams Equal parts carob and guar powders
2 grams Salt
250 grams Heavy cream
200 grams Nectarine puree

Directions:

Over low heat, warm milk to 40 degrees Celsius. Remove from heat, add lemon verbena, cover and let steep for 15 minutes. Remove lid and reheat to milk to 40 degrees C. Add sugar, dextrose and ¾ of powdered milk, stirring constantly. Mix carob and guar with remaining ¼ powdered milk. Continue heating milk mixture until temperature reaches 62 degrees C.   Add carob/guar mixture and salt to milk, continuing to stir. Heat milk until it reaches 90 degrees C. for pasteurization. Remove from heat and pour mixture through a sieve into a bowl or container placed over salted ice water for faster cooling. Cool to 62 degrees and add heavy cream. Add nectarine puree and blend with an immersion blender. Continue to cool mixture, stirring occasionally. Remove bowl or container from ice water, cover with plastic wrap and chill in refrigerator 12-36 hours to allow flavors to meld. Follow ice cream manufacturer’s directions for chilling.

Romance Gone Sour

Lemon Marmalade

Lemon Marmalade with Mr. Wasabi

CAN YOU PINPOINT WHERE IT ALL FELL APART?

HE SAID
Very, very nice profile. I think we have a few things in common. I like Kafka’s writings especially In the Penal Colony, the Metamorphosis and one short story about strange people in a roadside ditch. Forget the title.

I loved how you described your love of cooking and how it’s your art. I can definitely resonate with that, not the cooking, but the passion. I love to paint, draw and write. Very surreal work. But I do love good food very much so and believe it is a definite art. Even though I’m vegetarian, I don’t preach about it nor does someone who eats meat around me bother me in the least. I think people should eat what they want. What are some of your favorite dishes to cook?

I too am a huge Iggy Pop fan, especially when he was in the Stooges. But he has a some great solo albums as well. Ever see him live? Such amazing energy.

Many of your favorite things are some of my faves too: crackling fire, nutella (god so good!), oak trees, first kisses, coffee in bed etc. I would personally add to that: chimney smoke on a cold autumn evening, the smell of fresh basil, hot showers, walking in the rain etc. Yeah, I’m a bit of a romantic

Ok, on that note…take care. Hope to hear from you.

SHE SAID
Iggy? Let’s talk about John Foxx! I love(ed) John Foxx back in the day – no one knows who he is – and it almost makes me wonder if our paths haven’t crossed during our youth.

I’m sitting here, in the Seattle Airport, on one of those airport pletherette ( my new word) chairs waiting for my flight home. I wish I could say this waiting creates the perfect canvas for a creative email in response to yours, but my surroundings are bereft of inspiration.

Penal Colony is one of my favorites and, well, Gregor Samsa and Metamorphosis introduced me to Kafka, so it will always be close to my heart, but I don’t think I’ve read about roadside ditch people – I must seek it out. Please let me know if you remember the name.

I would love to hear from you again – please do write back if you’d like.

HE SAID
Ah yes, John Foxx. His solo album Metamatic is excellent. In fact I like it better than his stuff with Ultravox. It’s a wonderful, cold, visual album. It’s on my iPhone right now in fact! ha! It’s funny how much another of my fave musicians, Gary Numan, took from him. Numan has actually said Ultravox was a big big influence on him. God, I love music.

So you were in Seattle. Business or pleasure? I hope your trip went well regardless. I always find airports to be excellent places for “people-watching”. I’ve seen soooo many characters during my times waiting in terminals. I’ve also filled up many sketchbooks with art while waiting.

Yeah, I’ll have to track down that Kafka short story. It had an impact on me. It was deeply atmospheric. I’m drawn to atmosphere in writing or art or film very very much so. Another of his stories that I love is The Hunger Artist. I think Kafka wrote that–it’s about a “thin-man” in a carnival from what I can remember. I love to read and write 🙂 How about you? Do you do any creative writing? I can tell that you already have a way with words.

SHE SAID

(Sent Story about Mr. Polka Dot – see June 1 post)

I love Metamatic, too. I never realized Gary Numan credited John Foxx for his work. I always thought he was heavily influenced by his early stuff. I was looking at my vinyl the other day, trying to determine how best to sell it (sob!) , when I came across a 12” Gary Numan (with Bill Sharpe) called “Change Your Mind.” While doing a quick online search to determine its value (not much), I found the video on YouTube. If you don’t know it….I highly recommend you watch it. It was cutting edge at the time – oh, those dot matrix printers! Regarding Ultravox, I’m a full-fledged Midge Ure fan. (God, I wish I was as in-tune – pun intended – about music in 2015 as I am about the 80’s).

So, you write, paint, drawn…is one a profession and the other two hobbies or all hobbies or ??? If you could only do one, which would you choose? What do you like to write?

HE SAID
Ok. You are an amazing writer! Your tale of Mr. Poka-Dot Sock Guy was hilarious!!! I loved the line, “he OJ Simpsoned through the terminal”. HA! Genius and so damn funny 🙂 But wow, what an adventure. I think you did the right thing so I wouldn’t worry about your traveling karma points. His socks, oh Jesus, so funny! So surreal. Your experience sounds like something that would happen to me. Seriously, I think my life is one long David Lynch film. That is of course both awesome and scary but oh well. I wish you could’ve taken a pic of his socks. It’s like you found some strange mythological species out in the wild. Heh.

Ah so for your question about whether or not I write/paint/make art as a profession. Nope would be the answer. The notion of being a starving artist, especially with the work I do, holds very true for me. And that’s ok. I don’t make art for others or for money. I make it because I enjoy the process and exploring different sides of myself and how I see things. Thankfully I have a full-time 40 hours a week job. I’m lucky to have a job in this economic climate so I’m not gonna complain especially since my life-path to this point has been anything but linear.

As for the type of stuff I write: it comes down to two areas. 1. poetry and 2. novels. In terms of subject it’s all very heavily atmospheric and surreal stuff. I wrote a small poetry book about the atmosphere of autumn. Specifically, for that project, many of the themes dealt with ideas concerning small spooky coastal towns, chimney smoke, secret meetings inside sleazy motel rooms, night drives through old neighborhoods, ancient Victorian houses, ghosts, people going missing etc. etc. It was a fun project. I’m currently working on a first draft for a strange, I suppose existential horror novel, that’s both erotic in parts and deeply disturbing in others.

All of these themes can also be seen in my drawings, collages and paintings. If you’re mildly curious to see some of my art, my Tumblr site is: xxxxxx. It’s very strange stuff, but I make no apologies for it even though it’s not everyone’s cup o’ tea. That’s ok. I just love doing the work.

It would be difficult to choose just one passion to do be it either art or writing. Each is so damn unique. And I can do things in art that I can’t in writing and vice versa. I guess I’d choose visual art. Tough choice.
Anyways, enough of my babbling. How has your day been? Are you re-cooperating from your trip? I always find that I sometimes need a vacation from when a trip/vacation is over 🙂 Tell me more about yourself. Anything random 🙂

SHE SAID
Thank you for the compliment but, I really don’t deem myself a writer. I have friends who are Writers (capital W) and I consider myself more of a dabbler – in most pursuits. My use of the term “dabbler” frustrates a friend greatly. He says I should either do something or not do something and he finds dabbling apathetic. At least I’m resolute in my apathy.

I’d prefer to play rather than focus. Technically, I’m a classically-trained Chef, but I would never use that term. In addition, I write about and photograph my food, but I don’t consider myself a food writer or photographer. I see stuff on LifeandThyme and realize how far I have to go to produce my vision. At one point, I took a ceramics class to make my own bowls/plates, but never became serious about it. It was fun to play with mud. I’ll probably pick it up again at some point, although never earnestly.

I checked out your Tumblr site. I’m a huge fan of German Expressionism as well as of Francis Bacon, so the fact that you stuff isn’t classically pretty and is a bit unsettling doesn’t bother me in the slightest. I prefer art that arrests the thought process (hmmm….no wonder she likes Kafka). I have a painting in my dining room that I’ve nicknamed “Angry Man” – he disturbs most of my dinner guests. My favorites of yours are Queen and Make a Wish. Tell me about them.

I’m convinced that whatever esthetic draws me towards outlier art is the same that makes me find scars so fascinating – there’s more to it than meets the eye, there’s a story behind it, it’s interesting. I’ve always wanted to do a B&W series of scars lit in the style of George Hurrell. Something else to dabble in.

HE SAID
Oh don’t sell yourself short when it comes to your skills as a writer. I for one think you’re excellent and you have a wonderful way with the written word and are very articulate–kinda sexy in my book. Do you have a blog where you write about the food you make? I’d love to see it if you’d be willing to share [Phoren: Ha – if only he knew he’d be a topic].

I personally find nothing wrong with “dabbling” in this or that. I think it’s good to explore. Why not? Life is short. I’d like to see the ceramic bowls you made sometime. I took a few ceramic classes here n’ there but I was never good at it. But I’d try it again. I did enjoy getting dirty with the wet mud. I enjoy getting my hands dirty when I make my art. When I make acrylic paintings, I don’t even use a brush but my fingers instead. I love texture and literally feeling my way through the process. The dirtier the better . Geez that sounded perverse. ha!

Thank you for taking a look at my Tumblr site and for your nice comments. Francis Bacon is one of my heroes. A truly wonderful artist. The two pieces you like, Queen and Make a Wish, were made at the same time if not during the same day. I can’t remember. It’s difficult to explain them in words–after all they’re purely visual and exist beyond the logic of words. But I’ll give it my best shot! Queen is yet another in a long long obsession I have with re-configuring the beauty of the female form. I also like to create strong, almost dangerous women. I get the sense of defiance in her expression mixed with beauty. There’s a sharp elegance to her lips and chin. She has the type of lips that I could spend hours kissing and toying with.

As for Make a Wish, that’s a spooky one alright. I like the texture in that one. It’s of a man who, like almost all of my figures, is either physically damaged or going through some sort of transformation. I’m not sure. But there’s also an elegance to him as well. I like that. I’m constantly exploring what others deem “ugly” in a more beautiful way.

It’s much like you said about scars. They tell stories. And I love stories. I love experienced people. All my figures have gone through so much, but have survived and it’s their wisdom that makes them wholly unique and compelling I think. And I think your idea of doing a b&w series of scars would be excellent. You have wonderful ideas.

Ok, switching topics for a sec. Would you like to get a cup of coffee or dinner sometime? Something casual. Or maybe talk on the phone beforehand? I’m very open and flexible.

SHE SAID
I’m afraid my schedule is very odd the next few weeks. We could meet on Thursday for coffee or a drink, but then I’m traveling for work again and won’t be home until the 22nd. Could that work?

HE SAID
Sure that might work. How much traveling do you do for your work on average?

SHE SAID
During the busy time, which is Spring, I travel 50%. The rest of the year, about one week a month. July and around the holidays, travel is strictly saved for my own enjoyment. Traveling for work is decidedly different than traveling for fun, and I’ve never quite been able to combine the two.

HE SAID
I see. That’s quite a bit.

SHE SAID
And…

HE SAID
Well I was just wondering if you have the time to date someone. I’m kinda looking to develop a deep meaningful relationship with a woman.

SHE SAID
I’m not interested in dalliances, either. I’ve had serious relationships in the past with my travel schedule but I won’t say it’s always easy. I find that we spend quality time together when I’m home and the time I’m away can be used for laundry days and errands. But, at this point, I think you may be over-thinking things a bit – we haven’t ever met for a drink yet. You may find my travel schedule the least of our shortcomings.

HE SAID
I’m like totally suffering from writers block right now in how to respond 😦 Sometimes I think I was born in the wrong era with all this email and internet stuff. I’m better on the phone and in person I think. Who knows. Sorry, I’m not making any sense. But please know that I’m not over-thinking things. I just was curious about your schedule and what you’re looking for. You’d be surprised by how many people don’t know what they want or need and beyond that, aren’t able to express that.

Well, I gotta go nurse a stomach ache. I think I drank too much coffee earlier. Uggg 😦

AND THEN SILENCE…

Chicken and Rice Noodle Salad

Asian Chicken and Rice Noodle Salad

Chicken and Rice Noodle Salad

A message for the single women out there…written with the first line of online dating profiles:

Hello, glad you stopped by. Let me begin by answering the question that is undoubtedly on your mind: No, you are not dreaming. Please ask me and I would be glad to tell you all. Dating online can be an ominous thing.   For those of you saying, “Bonnie looking for her Clyde,” they were horrible humans.

I have decided to experience life instead of hiding myself away. Nomadic at heart, having called Chicago, LA, NYC, and a few cities in the SF Bay area home at some point in my life. I’ll be back in the states soon from a winter in Costa Rica. A new beginning that’s where I’m at, a deep breath, ah, ok. I hate these boxes. I recently learned there are 45 different styles of tacos available in my city and I’m looking for an adventuresome woman who is interested to check out a few of these with me. I just heard about this from a friend. Hello, a new experience. When I delve into something I give it my all.

Bragging about oneself is not my forte. I am a fun, athletic guy who’s always interested in learning new things and meeting new people. I am driven, goal oriented and run my own business. I’m a responsible and dependable guy with a great sense of humor. One of the last good guys. Clark Kent with an edge. When I’m not sculpting scale models of Machu Picchu onto the head of a pin, I’m saving the plankton in the Great Barrier Reef and developing a serum that will rid the world of cleft palates.

Run like Hell.

Chicken and Rice Noodle Salad
Serves 2
Juice of ½ lime
1 T. toasted sesame oil
1 T. honey
1 T. soy sauce
¼- ½ jalapeno finely chopped (depending on your heat preference)
½ seedless cucumber, thinly sliced
1 skinless boneless chicken breast
4 oz. rice noodles
Red chili paste

  1. Preheat oven to 400 degrees.
  2. Combine lime juice, sesame oil, honey and soy sauce. Add cucumber and jalapeno, toss and set aside.
  3. Heat a bit of oil in an oven-proof pan. Season chicken breast with salt and pepper and sear both sides until browned. Move pan into oven and roast until internal temperature is 165 degrees. Let chicken rest and slice.
  4. Cook rice noodles as directed on the package, drain and rinse with cold water.
  5. Divide the noodles, chicken and cucumbers between two plates. Drizzle with remaining cucumber dressing. Garnish with red chili paste.

Please, Stare at Me Ucomfortably

Chocolate Cherry Bars

Chocolate Cherry Salted Caramel Squares

I should have stayed home and played with the kittens. The night would have been more satisfying. But, instead of staying put, I shaved my legs, whitened my teeth, and switched glasses for contacts – all for another dud of a date.

Isn’t it the rule on a first date that each person is mutually responsible for maintaining the conversation? Instead, I sat with someone who answered my questions willingly, but only asked one question after fielding ten of mine. For me, the gift of gab does not come easily on a first meeting, yet I was solely responsible for the mind-numbing conversation (can I even call it a conversation?). Otherwise, we would have found ourselves blinking, mute, with nothing to break the tedium. He divulged the intricacies of his family’s various residences, his kid’s ages and hobbies, where he’s traveled, and what his younger brother likes, does and where he currently lives. Two questions were asked of me in kind.

The effort to keep the conversation moving was beyond my skills. At one point, towards the end of the lackluster night, he remarked that I appeared ‘distracted.’ I’m afraid he caught me daydreaming about my escape.

Next (again)…

Chocolate Cherry Salted Caramel Squares (because I deserve it!)

150 gr.  butter (softened)
50 gr.    sugar
25 gr.    brown sugar
½ t.      salt
½ t.      vanilla
1          egg yolk
185 gr.  All- purpose flour

227 g.  Salted Caramel Sauce **
170 gr.  Tart Dried Cherries
Cherry Juice or Cranberry Juice
57 gr.    sliced almonds
85 gr.   dark chocolate, chopped

Make Shortbread Crust
Preheat oven to 375 degrees. Line a 8×8 baking pan with two layers aluminum foil with an overhang to help remove the cookies. Grease foil with cooking spray. Cream butter and sugars to form a paste (not until pale and fluffy). Add salt and vanilla and combine. Add egg yolk and combine. Scrape down as needed. Add flour and mix until dough just comes together. Do not over-mix or too much gluten will form and base will be tough. Press into bottom of baking pan and just slightly up the side (to stop filling from oozing). Bake for 15 minutes, or until slightly golden around the edges.

Make Topping
Cover dried cherries with juice and heat in the microwave for 1 minute. Let rest 5 minutes to soften cherries. Drain juice and roughly chop cherries. Pour salted caramel over baked crust. Do not allow caramel to overflow down the sides of the pan or you will have difficulty removing the cookies. Sprinkle softened and chopped cherries over caramel. Sprinkle almonds over cherries and return cookies to oven. Bake for an additional 20-25 minutes until crust is light brown, caramel is bubbling, and almonds are slightly toasted.   Remove from oven and sprinkle with chopped chocolate.

Rest cookies on counter for 10-15 minutes to allow chocolate to melt and then cool completely (I put my pan in the refrigerator for 30 minutes). Remove cookies from pan using foil. Cut into 16 squares.

** While store-bought salted caramel sauce will do in a pinch, David Lebovitz’s Salted Butter Caramel Sauce is worth it. His recipe makes 1.5 cups, more than you need. I usually eat the remainder straight from the pan.

Culinary Sand Mandala

“…and then they released it into the ocean.”

 A man I once aspired to date – I often seem to be trying unsuccessfully to date someone unavailable– was describing the Buddhist sand mandala painters he had watched the previous two afternoons. These monks painstakingly labor over their sand painting for days, only to destroy their art in the end – a symbol of life’s impermanence.

 “I’d be heartbroken to devote all that time creating artwork only to see it demolished,” I declared.

 “Isn’t that what happens with your cooking?” he wryly replied.

 We never did go out. I can’t even recall his name. Our exchange, though, has remained with me. Cooking IS my art and it took a nameless man to show me that. My kitchen is my studio where I practice and play. At its denouement, my art is devoured, demolished. My passion lies in the crafting, my delight in the sharing.

The incidents and experiences at my stove echo my life of savored successes and grieved failures. My kitchen is bomb shelter and Band-Aid, my respite when I’m overwhelmed and my surefire reason for procrastination. My artwork bribes my coworkers and seduces my lovers. It’s my voice, my meditation, my pleasure and often my vexation.

 A graduate of culinary school and (most recently) gelato school, I call myself neither Chef nor expert, but a mere dabbler in all things gastronomic.