Posts Tagged ‘restaurants – Hudson’

trying to unitask

I’m currently making my way through Michael Pollan’s latest book, Cooked, as he explores the 4 basic elements (fire, water, air, earth) that humans utilize when cooking in order to nourish themselves.  I find myself particularly inspired by something he says toward the end of the water section:

“…the opportunity to work with my hands – with all my senses, in fact – is always a welcome change of pace, whether in the kitchen or in the garden.  There’s something about such work that seems to alter the experience of time, helps me to reoccupy the present tense.  I don’t want you to get the idea it’s made a Buddhist of me, but in the kitchen, maybe a little bit.  When stirring the pot, just stir the pot…. Unitasking.”

How very Ram Dass.

But it spoke to me because my head was still spinning from yesterday’s conference call where I was trying to talk about the importance of social media to engage (my work) community, only to be told several times that this or that was against policy, and that I couldn’t use images or connect with certain people and there’s this policy, etc.  When I finally suggested that it would be more helpful to tell me what I could do, I got my own words spun back at me, but nothing more.  Essentially, I was speaking to people who do not exist in our current social society.

Which made this Dilbert cartoon that a colleague had given me several years ago resonate even more – even though my name isn’t Beth, and the person who kept telling me everything was against policy is named Beth…

I digress.

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2a8955900cca11e3855722000aa800e1_7I decided to practice being present by baking, which is always good for my soul.  I wanted to try a recipe for chocolate zucchini bread – as I’ve been intrigued by the combination since I found Clotilde and her blog, Chocolate & Zucchini.  Just try to look at her site and not get sucked in for hours dreaming of future meals…  But this recipe did not come from Clotilde but instead from (gasp) Better Homes & Gardens.  Yet another sign that I’m becoming old.

b029e4ce0ccc11e3a39822000a9e0344_7And so I measured and chopped and shredded and mixed.   Everything went according to plan (meaning, according to the recipe) and out of the oven came 3 gorgeous little loaves.  And then I went to melt the chocolate to drizzle on top of the loaves.  I was obviously no longer present, as I put chocolate in a pan, over high heat, and left the room.

I worked all afternoon to get the smell of burnt chocolate out of the house.

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Inspired by the idea of going to Hudson Food Studio tonight, but then too lazy to go, I decided it had to be summer rolls for dinner.

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they did not actually look this green in real life

I’ve decided the whole purpose of summer rolls is really just to serve as a conveyance for peanut sauce.  Yum. There are a million recipes out there (I seem to have half of them on one of my Pinterest boards) but I used this recipe as a loose (very loose) guideline.  I used tamari in my peanut sauce because that’s what I had, but I would suggest using a low sodium soy sauce instead.  I thought I wouldn’t be able to find rice paper in our little town, but Olde Hudson has that as well as a number of other Asian cooking necessities.  And you can find all the vegetables you need at the Hudson Farmers’ Market.  Or, you could just go to Hudson Food Studio and have a tasty meal prepared by someone else.

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I’m not sure that I’m feeling any more centered.  I may have to try more baking tomorrow.

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catching up…

My brain has melted.

Or drowned – hasn’t it been a crazy hot/rainy summer?

That’s my only attempt at an excuse for not writing for so long.  Well, the brain has been fried by the heat of summer, and huge upcoming life changes and watching the veeeeeeeery slow progress as my house moves from a peely-paint house to a lovely crisp clean abode.  It’s such an improvement that my electrician says that it will raise the assessments for the  entire neighborhood.  Sorry neighbors!

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I intended to have a garden…  However, my harvest this year was garlic scapes.  And I cut those too late, leading to my second harvest, the tiniest heads of garlic I’ve ever seen.  I’ve got them curing in the basement, but I have a feeling I will be buying garlic from the farmers’ market…

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I’ve visited a couple of restaurants in the attempt to escape our very un-air-conditioned house.

I love going to Bonfiglio & Bread for mushroom toast or the poached egg bowl (how do you describe it?) for breakfast, and even on days where the breakfast chef isn’t there, the kouign-ammans are de-lish.  I’ll be there when they open up again on Saturday the 17th.  I hope they’re poaching eggs that day.  Relish Hudson is also a great option for breakfast – really nice egg sandwich variations.  And I love sitting in the window on a quiet morning, gazing at our cute Amtrak station.

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The Hudson Food Studio is our newest option for dinner and really helps round out the cuisine available in town.  Sam Pratt wrote a nice review of the place here.

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Many days I have no desire to prepare food (what?) and if it’s super hot, it’s ice cream for dinner.  Lick has saved me from a melt-down more than once.  One of my new favorite desserts does take some cooking (baking the crust and making the blueberry sauce on the stove top – best done earlier in the day), but this blueberry ice-cream pie will make anyone happy.  I found the recipe while searching for gluten-free recipes when a dear friend was coming to visit, and I halved the sugar called for in the recipe to make it more friendly for those who watch their sugar intake.  It’s just delicious.  And who doesn’t need ice-cream pie?

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For the most part I’ve been enjoying the bounty of our season and very often don’t do more than wash, peel (if necessary), cut up and eat.  This weekend, however, I found myself with a load of blueberries along with a half of a cantaloupe, and then I bought a couple of pounds of doughnut peaches and plums.  Too much goodness!  I solved this (partially) by attempting a recipe for blueberry refrigerator jam – success!  If you’re not into canning, and I’m not, this is a jam for you.  So is David Lebovitz’s No Recipe Cherry Jam which I’ve made numerous times.  And I haven’t tried this recipe yet but it looks just as easy:  Triple berry quick jam.

Dinner the past two nights has been corn on the cob, just barely boiled, plus some of the above-mentioned fruit.  Don’t you love corn season?  Maybe I’ll have the desire to cook something a little more elaborate next weekend – but I’m not complaining if I have to eat more corn.

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Coming up!

Copake Falls Day on Saturday August 17th – I’m very excited about this as Margaret from A Way to Garden opens up her garden for Garden Conservancy Open Day and I love to wander around and imagine it’s my yard.  Maybe next year.   The Fabulous Beekman Boys will be there for a lecture/breakfast/book signing. Copake Falls, just this side of the border with Massachusetts.

Dutchess County Fair –  August 20th – August 25th – rides! fried foods!  Dutchess County Fairgrounds in Rhinebeck

Columbia County Fair – August 28 – September 2 – a classic county fair.  Columbia County Fairgrounds in Chatham

Taste of Hudson on Saturday September 7th, 11am – 2pm – don’t be silly and think you’ll get any food at 2pm.  Think early, people!  Warren Street below 3rd Street.

Hudson Valley Wine & Food Fest on Saturday September 7th and Sunday September 8th – one of the biggest area extravaganzas.  Dutchess County Fairgrounds in Rhinebeck

goodness

Since I’m just back from vacation, I’m happy to be back in my kitchen.  However, I’ve been reading (a lot) about a particular eating space that has just opened up…  and as soon as I wish to splash out a little, I know where I want to go.

Fish & Game: An Ode to Hudson’s Tasty Past in Rural Intelligence

Where Basic Ingredients Rule in the New York Times

Zak Pelaccio Cutting the Fat, Glazing Turnips Instead in the New York Observer

Straight from the field to the plate in the Times Union

Our Man in Hudson in A Cook Blog (Edible Hudson Valley)

Perhaps once the fuss dies down a bit?