Why Wait?

Digital illustration + text: Itch

I hope, at the least, that the ibex lives in Washington state or somewhere it’s been legalized, for it’s rotten enough that Irv’s being such a nuisance makes anyone prone to overindulge in anything at all, let alone that they should get locked up for it. Lousy lizard.

I do realize that it’s a long time yet until St. Patrick’s Day returns, and no, I am not Irish. But sometimes one just needs to emit a silly Limerick or two, and who can stand the suspense of holding off until mid-March? So I’ll just go with the urge—the itch, if you will—and let my Limericks out to play a little early. Or very late, as the case may be.

Digital illustration + text: Quick & the Dead

PS—Foie gras is one of those foods I never had an urge to try, if you happened by here during my Tuesday recitation this week. But it sounded funnier in the Limerick than pâté, even though the latter *looks* cooler with its accents sprinkled on top.

 

And let this be a reminder to all of us to avoid being pests and nuisances to others. As my young nephew once shouted at the screen during an epic animated film in which a number of insects were being exceedingly awful to a number of other insects, “Be NICE, Bugs!” Or you could get in big trouble. Nicer is definitely safer.

Resistance is Ridiculous

I could try to avoid smiling when I’m thinking about this topic, but I’m not sure it’s possible.
digital illustrationAnd is there any good reason to, anyway?

I can be a silly goose in so many ways; I can duck the inevitable for great lengths of time, and I’m certainly bird-brained enough to think myself above the flighty affectations and affections of lesser beings. But one good thing I learned pretty much when I was still quite a little hatchling is that letting my spirits take wing with every avian in sight is a fine and healthy practice. When I let my thoughts go to the birds, my well-being begins to soar. Who am I to argue with the brilliance of our feathered friends?

Duck!

Yep, someone’s sneaking up on you. Or some thing is just about to get you. It’s really inevitable that stuff is about to happen and make you the punchline of the universe’s joke. That’s how it works. In fact, in a plus-perfect moment of synchronicity, despite my having written this post several days ago in preparation for posting on the 8th of September, I had a brain hiccup and completely forgot to press Publish on the appropriate day. So here I am giving you a two-fer in recompense. Pardon my pratfall!photo montageThe nice thing is that we’re all generally in line for the same sort of treatment, so when such craziness happens, the embarrassment of it all is rarely going to linger for long; soon enough, something silly will happen to somebody else in the room and the pangs of self-consciousness will be turned to sympathy for his or her plight, the mortification of being the center of derisive attentions muted by seeing them passed right along to another poor dupe. That is also how it works.photo montageI’m not saying that I enjoy being the buffoon of the moment, mind. In the space of the last few days I managed to both fall off a shallow curb (only a near-miss, as I was able to convert the tripping into an awkward but deep curtsy to the people nearby) and trip forward up a step onto a hardwood floor, whose grain will soon be emblazoned on my knee in a variety of flamboyant purple colors by tomorrow, all while injuring nothing more seriously than my scant supply of dignity. And I’m not proud of this lack of grace, merely cognizant that it’s not limited strictly to me and the joke that remains in strangers’ minds has a lot more to do with the hilarity of the situation than it does with remembering what unknown fool performed the ignominious stunt that so brightened their day.photo montageI’d love to think it possible to overcome and avoid all future Incidents of ridiculous stupidity and clumsiness simply because, once experienced and noted, they can be put to rest, but that is decidedly not how it works. So what I need to overcome and avoid is letting it get to me. I am bound by history, odds and my very nature to slip, fall, make egregious errors and squeeze a minimum of ten smaller mistakes into every day I’m alive, but nothing says I have to be defined exclusively by my failures and flops. Every once in a while I can work to turn such things to entertaining advantage. Who knows, if I pay attention, I might even see the little disaster coming and be able to duck in time to miss it and let it hit someone else for a change.

If It’s Wednesday, This Must be Foodie Tuesday Deja Vu

Shall I compare thee to a summer’s day? Why, yes, if you are a fresh berry. Those sweet little nuggets of juicy goodness are the very epitome of summertime’s joys, and the longer we can extend the berry adventure by means of preserved, frozen or baked goods, the merrier. I’ve already rhapsodized about my mother’s justly famed raspberry pie (the mystic quality of her ethereal pie crusts a deservedly notable part of the equation, in the interest of full disclosure), and she made many a jar of equally brilliant raspberry jam over her wildly productive years of canning and preserving. I will never be her equal in either of these arts.photo

I do, however, have enough fondness for some berries that I will gladly binge on them while their season lasts, and far beyond, in whatever forms are available, because I can practically feel the vitamins rushing into my cells when I do, and more importantly, because they taste so fabulous and are such great utility players on Team Food. On their own, they are magnificent and refreshing. In salads, a divine break from any leanings toward excess of greens. Think, for example, of a marvelous mix of butter lettuce, Romaine, toasted sliced almonds, shavings of fine Reggiano cheese and a generous handful of raspberries all happily commingling with a light creamy fresh thyme dressing. Transcendent! Fruit salad melanges practically insist on having a handful of berries gracing them when the season is right. And I’m told by those who eat blueberries that no berry surpasses them for muffin or pancake making. Me, I’ll gladly stick with Swedish pancakes piled up with whipped cream and fresh strawberries when it comes to the breakfast berry-ations. And of course there are endless possibilities in the universe of fruit smoothies when it comes to berries, whether you’re in the camp that must strain out the seeds or among those who appreciate the fiber therein.

And don’t get me started about desserts! The natural affinity fruit has for sweet foods is showcased wonderfully in so many after-dinner or coffee-time treats that a mere post could hardly suffice to even skim the list. But some goodies do come immediately to mind: strawberries dipped in chocolate; cloudberry cream, as I learned to love it when prepared in the seconds-long fresh season by my brother-in-law’s late mother; blackberry tapioca pudding. Pies, tarts, and crumbles, oh my. A heap of berries and a gentle sluicing of vanilla custard atop a slice of toasted pound cake. Honestly, few ways to go awry.

Still, the berry, with its pristine, bright, zingy flavor, and the hints of sweetness underlying it, makes a superb foil for savory dishes too, not least of all meats and seafoods. One of those ways to slip berry-liciousness into the main dish is to pool any of the multitude of possible berry-enhanced sauces and purees under, over or alongside a portion of entrée. I’m fond of Beurres Rouges ou Blancs made with wine, butter and berries cooked down to dense, flavorful stupendousness. Hard to argue with, say, a blackberry-Cabernet sauce served with lamb or duck, and I can only imagine that a dry, red-fruity Rosé would pair gracefully in such a sauce with raspberries or, dare I say it, salmonberries, to accompany a roasted filet of salmon or breast of pheasant or grilled chicken. Champagne Beurre Blanc is hard to resist with shellfish; why not top that with roasted strawberries and a quick grind of black pepper?

As you can see, what happens when I get the mere image of a berry into my tiny brain is that it plants the seeds for extensive food fantasizing. And that is hardly a bad thing, my friends. Bury me in berries. I could do much worse.

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