“The ornament of a house is the friends who frequent it.”
~Ralph Waldo Emerson

Thanks to pathetic peer pressure and the omnipresent, often misguided, social media ambitions, FOMO has taken on a peculiar meaning in the 21st century: Fear Of Missing Out.  It seems to be a pernicious attempt at aggrandizing adult childhood by going out almost forcibly, bereft of funds for clothing, heels, food and drink — to some shallow event, whether it be a film or theater opening, club, restaurant, cafe, bar to view the shit show of vacuous, edgily dressed people pushing, prospecting, shoving, grinding, forever using outside voices, queuing up to dreadful separate bathroom lines (boring), heaping on bouts of drama, shame and often rejection.  All this folderal which costs an arm and a leg.

You must know already what OCD denotes.  If not, search on DSM-5 which equips clinicians with criteria for diagnosing mental disorders and dysfunctions.  A hint: obsessive compulsive disorder = OCD.

There are sound reasons to remain a homebody, whether alone, with lovers, friends or others.  They include good grub, wine and beer for feasible prices, casually watching movies, cable or TV, saving stacks of mula on tight clothes, Jimmy Choo(s), indulgent often disappointing food and exorbitant drinks — relaxing with fewer distractions, dressing with a soft tee with no bra, hair up and sweats or yoga pants donned ever alone, a reasonable bedtime and behind (whether with self or …), and no post drunk coitus and tomorrow’s awkward awakening.  Oh, and bare feet as not only does it feel liberating, the toes are such a delectable appetizer and/or dessert, and the fare becomes much preferred, as one well knows. No regrets, even more appeal, crack food to boot and a bar tab you can afford.

PIZZA WITH CHEESES

Preheat oven to 500 F with stone inside

Extra virgin olive oil to coat large bowl

1 C warm water (105 F to 115 F)
1 envelope active “rapid rise” dry yeast packet
1 T organic honey
Small glass bowl

3+ C all purpose flour
1 t sea salt
3 T extra virgin olive oil

1/2 C mozzarella cheese, shredded
1/2 C taleggio cheese, shredded
1/2 C gruyere cheese, shredded

4 plump, fresh garlic cloves, peeled and diced

1/2 C parmaggiano-regianno cheese, grated

1/2 C torn basil leaves

Pour warm water into small bowl and then stir in yeast and honey until they dissolve. Let stand until yeast activates and forms foam and/or bubbles on the surface, about 5 minutes.

Rub large bowl lightly with olive oil. Mix flour and salt in stand up, heavy duty mixer equipped with flat paddle. Add yeast mixture, flour, salt and olive oil. Mix on medium speed until combined, about 1 minute. Refit mixer with dough hook and process at medium speed until the dough is smooth and elastic — or transfer to lightly floured surface and knead dough by hand until smooth. Kneading helps develop strength and elasticity in the dough. During this step, add more flour by tablespoonfuls if dough is too sticky. Work dough with hands into a smooth ball.

Transfer to large oiled bowl, turning dough until fully coated. Cover bowl with plastic wrap, then a dish towel and let dough rise in warm draft free area until doubled in volume, about 45 minutes for quick rising yeast and 1 1/2 hours for regular yeast. Punch down dough and work with hands into a smooth ball. Cut and divide into two rounded equal balls and let rest, sometimes overnight.

Place dough on well floured board or large work surface and roll out, starting in center and working outward toward edges but not rolling over them. Roll the dough to roughly 12 inches in diameter, but always feel free to create any shape to your liking or whim.

Then, transfer to a pizza paddle which is either covered in cornmeal or heavily floured so it can slide off easily into the oven. Lightly brush the top with olive oil. Then add the three cheeses and garlic toppings, which were shredded, peeled, and diced in advance.

Gently shake the paddle attired with the already topped dough to make sure the pizza is loose enough to slide onto the hot stone. With a flip of the wrist, slowly slide the pizza from the paddle onto the stone and cook until slightly browned and crisp, about 10-12 minutes. Once removed, immediately grate fresh parmiggiano-reggiano on top. Add basil leaves, slice and serve.

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Life, Chicken & Potatoes

April 10, 2009

You only live once, but if you do it right, once is enough.
~Mae West

Food and friends, past and present, in chronology.

pho-bi-a, n. a persistent, irrational fear of a specific object, activity, or situation that leads to a compelling desire to avoid it. [1780-1790; extracted from nouns ending in -PHOBIA]

My amigo soulmate of years ago, Joe, died suddenly and unexpectedly at a much too young age. It was a spirit-shattering, life-bending, scarring tragedy for all of us who adored him. An eternal gut punch. So many things sadly unsaid and experiences lost.

Before his untimely exit, Joe schooled me on the perserverance and confidence needed to grill poultry. Until I studied him manning the ‘que, I suffered from that common, yet unfounded, psychic malady—fear of burned chicken. I listened and watched intently as he fostered patience, steadiness, forbearance and fearlessness at the grill.

A few learned tips: (1) have a somewhat gentle, but not waning, fire (2) stoically resist the natural temptation of repetitive turning, moving, pressing the chicken as this releases those ambrosial juices—potentially causing wildfires and also drying the bird; (3) open the bottom vents on the barbeque, but keep any top or side vents closed while cooking; (4) keep the lid on the kettle as much as possible as the heat and grilling smoke which is “basting” your fowl will simply evaporate into thin air; (5) somewhat contrary to (4), stand sentry—keep an occasional eye on the meat to assure no raging bonfires have developed; (6) do not apply glazes or sauces that have a sugar base until the very end of the cooking process, and paint on in layers, creating tiers of caramelized flavors. (Also, see the post On Grilling).

Since his euphemistic passing, many have unknowingly reaped the benefits of Joe’s tutelage.

GRILLED CHICKEN

Citrus glaze:
1/2 C fresh lime juice
1 1/2 C fresh orange juice
1/4 C soy sauce
1/2 C honey

In a small heavy saucepan, boil ingredients until reduced to 1 cup. Set aside.

Marinade:
1/2 C fresh lime juice
1/2 C fresh orange juice
3 plump, fresh garlic clove, peeled and minced finely
1/3 C fresh oregano, chopped
1/3 C fresh cilantro, chopped
3 fresh jalapeños, stemmed and diced
2 t dried red pepper flakes
Sea salt and freshly ground pepper, to taste

1 C extra virgin olive oil

Whisk together first ingredients until well mixed. Then, slowly drizzle in olive oil in a narrow stream while whisking vigorously. Set aside.

Chicken:
Fresh, organic, free range chicken (either leg thigh quarters or whole chicken cut into 8 pieces)
Several sprigs of rosemary
Sea salt and freshly ground pepper

Season chicken with salt and pepper. Place chicken in large flat dish and pour marinade over, turning to coat liberally. A large ziploc bag works well too. Cover, refrigerate and let chicken marinade, turning occasionally for a few hours or even overnight. Bring to room temperature in marinade before grilling. Remove chicken from marinade and discard marinade.

Prepare grill to medium (to medium high) heat. Before placing the chicken on the grill, arrange some rosemary sprigs on the edges of the fire. Grill chicken until cooked through, about 20 minutes. Brush thoroughly with glaze and grill 2-5 minutes longer. Remove and transfer to platter.

POTATO SALAD CHEZ ARLENE

My dear friend Arlene lives in the country on a horse farm…a serene, pastoral setting with verdant pastures, specked with ponds and crisscrossed with wooden fences. Her home is perched at the summit of an otherwise flat county, sprawling with almost nothing but windows facing western skies reminiscent of Constable canvasses—blue sunrises, fierce orange, light grey and cobalt sunsets, potent anvil-head storms rolling in from the plains bearing who knows what, puffy white clouds dotting the tranquil sky, lunar bathings. All is centered around these immaculate horse stables, housing tmagnificent, neatly groomed, finely pedigreed beasts who do this ballet called dressage.

A wing of the home is devoted to music. It has soothing curved ceilings, an audiophile’s dream of a sound system with speakers larger than a grown man, ergonomic chairs—a room lined with exalted fine art, books, CDs and, of course, brimming with music. Listening to Mahler’s No. 6 there may well best a symphony hall. A night at Arlene’s is spent cooking, eating, imbibing, and retiring to the Music Room, discussing the world’s feats and woes well into the morning hours.

Arlene and I really met during dark moments in both of our lives. She coddled and helped to heal me. Along the way, she introduced to me to an unparalleled potato salad.

3 lbs red potatoes
6 organic, free range eggs

1 large bunch fresh radishes, rinsed, scrubbed and thinly sliced
2 small bunches green onions, rinsed and sliced, 2″ of tops trimmed off

1 C mayonaisse, either homemade (see Mayonaisse post) or Hellman’s prepared
1/2 C dijon mustard
3 T balsamic vinegar
1/2 C capers

Sea salt & freshly ground pepper

Place potatoes into a large heavy bottomed pot. Cover with cold water and place over high heat. Cover the pot and bring to a boil. Immediately reduce heat and remove lid. Gently simmer until potatoes are fork tender. Drain and place in an ice bath to cool, then promptly drain and dry thoroughly. Slice potatoes, but not overly thin.

Place eggs in a heavy large saucepan. Cover with cold water, cover with lid and place over high heat. At the first serious boil, remove the pan from heat and let stand 14 minutes, still covered. Drain and place in an ice bath to cool, then remove and dry. Thinly slice the boiled eggs.

In a large bowl, mix together the mayonnaise, mustard and balsamic vinegar to taste; then add the potatoes, radishes, green onions, boiled eggs and capers. Roll up your sleeves and mix well with both hands (or employ a friend). Season with salt and pepper early on so you can taste to your liking. You may need to add more mayonnaise and mustard to reach the right moisture level. As with all salads, the ingredients should be nicely coated, but not swimming or soggy.