Wednesday, July 31, 2013

OBF


It's official, I'm a beer SNOB. Yes, it's true. 

Last week I got a call from the President...of SNOB. He needed a few more volunteers to pour beer at the Brewers Dinner. This was the opening event for brewers, beer writers, and other brew-ha-ha's for the Oregon Beer Festival. I was rubbing elbows, pouring pints, and toasting with some of the best craft brewers in the world. Fact is, Oregon has more craft breweries than anywhere else in the world. 

This week of beer in Portland draws beer lovers from all over the world. My pouring "mate"came all the way from Australia. Met a growler salesman from Kansas City. For those of ya'll, a growler is a jug to pour 64 ounces of beer into, about 4 pints. This evening we sampled just about 4 pints of craft beer from all over Oregon. Sorry Florida, the beer you brought was undrinkable- maybe the cross-country journey got to it?

So, on this last day of July, we must say goodbye to craft beer month in Oregon. Until next year, when yet again, I'll be a SNOB.

Supporter of Native Oregon Beer. And I've got the t-shirt to prove it.

CHEERS!!


Monday, July 29, 2013

Rubberband Man

I knew just about everything about Dave:

His favorite baseball team- Cincinnati Reds

His favorite ice cream- chocolate chip
His favorite pizza- pepperoni
His favorite fast food- Wendy's
His favorite soap opera- All My Children
His favorite movie- Rocky
His favorite drinking glass- the old glass tumbler.
His favorite beer- anything cheap and in a tall can.
His favorite baseball player- Pete Rose
His favorite soda- Coke
His favorite weatherman- Matt Zaffino
His favorite bus driver- the 33 bus driver
His favorite uncle- Uncle George.
His favorite T-shirt- the one with all the stains on the front.
His favorite friend of mine- Murray
His favorite magazine- ESPN
His favorite pet ever- Alvin
His favorite aftershave- Old Spice
His favorite potato chip- the one that is packaged in the tube.
His favorite childhood story- too many. Dave loved to reminisce.
His favorite candy bar- Baby Ruth
His favorite apartment manager- Harold
His favorite chair- his lazyboy.
His favorite color- green
His favorite animal- a ladybug(he always said if he were to get a tattoo, it would be a ladybug on his bicep)

I knew all this about my brother Dave, but it didn't know this~ he had a baseball size collection of rubberbands.

Dave was the RubberBand Man.








Friday, July 19, 2013

What Can Five Euro Buy?

Last time we were in Europe, we were careful coming home with pockets full of cash and coin. In Dublin, we paid our last night in the guesthouse with cash and handfuls of coins."Money is money." Mickey said, as he shoved it into his pockets without counting. We were left with €5 and a very early flight home. And the last place you want to waste spend your money is at the airport. Save the €5 bill, maybe there's a chance for coffee.

 
Here is what you might get in Europe for €5:

In Ireland, a pint of Guinness.
In Italy, due(that's two) gelati.
In Germany, a pair of day passes for the city bus.
In Switzerland, a nice hunk of Alp cheese.
In Holland, a hunk of... well, a couple coffees.
In Belgian, two orders of fries with mayo.
In France, a baguette and a very cheap bottle of wine.
In Spain, a glass of wine and anchovy tapas.
In the US... nothing.

So when a kid traveling on the cheap to Germany next week asked if I had any spare Euro, I sold him my last €5 for five bucks. Win for him. He just turned a 30% return on his 5 dollar investment. Win for me. Less clutter.

Wednesday, July 17, 2013

Bacon

My early memories of camping were of the smell of bacon cooking in the morning. Amongst the towering pines and El Capitan looming behind, the smokey aroma of bacon wafted through the campground. Yosemite and bacon still linger in those childhood memories.

So for a 5 day camp trip, I'm packin' bacon. Lots of it. I once got a birthday card that said I made the best bacon, thanks Ella. I'm pretty sure Greta called me the "baconator" before Jack(from in-the-box fame) came up with it. And I have been known to include bacon in every meal: breakfast, lunch, dinner.

But, for every side of swine I've ever cooked, I didn't know this: If you want to have bacon that doesn't curl, put it in the pan, then cook. In other words lay the bacon on the pan, then cook. Don't wait until the pan gets hot, curl central. It curls then the fatty parts don't get crispy. Crispy is key.

Today's menu at campsite #44~

Breakfast: Bacon and hash scramble with onion, peppers, Frank's RedHot.

Lunch: Mac and 4 cheeses, topped with a bacon crumble.

Dinner: Make it simple, BLT's.

Nothing better than a BLT with plenty of B, a neighbors garden L, and a homegrown T.

                          

Sunday, July 14, 2013

Curb Alert


July is a great time to clean out the garage. And while you're at it, take a look in your basement, attic, yards.You know, clear out the crap. If you find something, anything, that is not near and dear to you, has been in a box, has essentially become crap, get rid of it! My rule of thumb is that you haven't used it in 2 years, you don't need it any longer. Two words, Curb Alert!!

You've seen it, a box of clothes on the street corner. Maybe it's an old BBQ, a night stand, or bedding plants. Some"thing" someone thought still had a life- in their home. 

Just a couple weeks before our trip to Ireland, I found a well worn decent pair of boots on the corner. Laced them up and hiked all over Ireland in them, including Crough Patrick. Like a new set of tires, these boots have many more miles left on them.

So while cleaning out the garage I came across a box and crammed inside, my blow up 4-man raft. Last summer I took it on our camp trip up to Mt. Hood, inflated it, and no one used it. Time to get rid of it. Wait, let's see if this flotation device will sink or swim. Took the electric pump to it and after 15 minutes, that old raft plumped to its former glory. Hey maybe I'll sell this on Craigslist. After all, it was hot that day, a good day to be on the river.

Before I posted it for sale, I thought I'd wait and see how long it'll hold air. Threw in the paddles,a cooler, and reminisced over "river time" with the family. Sadly after an hour, the old raft had sunk into the lawn. 

Carried the lifeless raft, paddles, and a patch kit out to the street corner and tacked a paper plate to the tree-FREE. It's very possible on that hot day that someone else was determined to fix up that raft and get it floating, at least one more time.

Took the dog for a walk and when we returned, sure enough, it was gone. 

Curb Alert! Is there an app for that?

www.passportsandpostcards.com



Monday, July 8, 2013

Squash blossoms

On our first trip to Italy we were novice travelers. Fortunately, we had an Italian buddy. I remember timing was essential as this was way back before email and cell phones. Just dialing from a pay phone in a train station was a challenge. Once we  connected, however, all was good. My buddy had a place reserved in Rimini, on the Adriatic Coast. Definitely a "vacation" on our three month backpacking trip through Europe.

It was Independence Day 1984 and we sang our  National Anthem at a bar. We shared a room which included meals for $25 a night. But I what I remember most about Rimini was the squash blossoms at lunch back at the pensione.


The little yellow flowers were stuffed with ricotta and basil, lightly battered, and gently sautéed in olive oil. Benissimo! The delicate petals and seasoned cheese melted on my taste buds.

This Spring I planted Peter Pan squash. Not sure why they call it that but you've seen them, the quarter-sized yellow star-shaped squash. July is the month they blossom and grow. A good time to try for myself preparing squash blossoms.


Early on the 4th of July, before the blossoms flowered, I cut about a half dozen blossoms with the squash attached. Gently shook off any dirt and put them in the fridge. This keeps them from wilting. Later that day I cut some fresh basil and stuffed each blossom with ricotta and basil. Mixed together a simple thin batter, like tempura, salt and pepper. In the mean time, while the olive oil was heating, I carefully dipped each flower into the batter and fried for a minute. Flipped them about for another minute, trying not to squish the squash. Squeeze a some lemon over and serve. I'll say it again, Benissimo!!



Now I know why these tasty summer squash blossoms are called Peter Pan's. With one bite, they take you to Never Neverland.







Sunday, July 7, 2013

Travel Kitchen

I look at travel like I would a recipe in a cookbook. The kitchen and the tools I use to cook are very different than yours. My tastes too, are always evolving. Like my tastes, my travel strategies will be different than the various travel "chefs" among us. Some recipes work well for me, others don't.

Travel guidebooks are like cookbooks. You select something or somewhere that interests you, shop for the ingredients, and create a dish to your liking. And for me, the dish is the destination.

How long will the dish take to make? How much prep work between each step? What do I want to put in the dish that will make the dish tasty? What spices will I use?

Time: A week, three weeks, a year? Prep: Itinerary, transportation, budget? Tasty: Big city, historical sites , back roads? Spices: Language, food, culture?

Choosing your time frame is the first step. For me, Europe in 7 days doesn't make much sense. Mexico? Sure, from the West Coast  a week is plenty. Still, in a week, I like to move around a bit. You know, travel. Two days here, three there, and finish up a couple days in your departure city. 

The meat and potatoes portion of my travel revolves around an efficient itinerary. Once I have a time line, I like to pencil in on a calendar the people or places I'd like to visit. I'll map out a tentative itinerary, in pencil, knowing I'll be erasing during the prep time. If I've planned for more than a week or two, I like to throw in a 3 or 4 day "vacation" in the middle. Time to settle in, unwind, and ketchup, catch up.

Within that calendar, I like to leave a day each week, blank- flex time. This is important because when traveling, just like at home, the unexpected happens. Train delays, car problems, tummy ache. Or there might be a full moon party in Florence atop Piazza Michelangelo overlooking the Arno that you just can't miss. I like flex days, and nights.



With careful planning, you'll fine tune this recipe. My mother always told me to do my homework, and this is where it counts. Look for festivals, opening hours, distances between stops and starts and pare down that itinerary, realistically. As much as you want to, you can't do it all. Always keeping in mind that you'll be back. Trust me, the Alps aren't going anywhere.

Now, let's add some ingredients. Mix in big city, historical places, back roads, and "must sees" and add to the meat and potatoes, the itinerary. Most likely, you'll arrive in a big city. I like to book a few nights here. Let's face it, big cities are fun, have a lot to offer, and add just enough flavor to keep you in the kitchen.

Time for the spices. Language can be a challenge but still palatable. Take a course in conversational ____ (fill in the blank.) At the very least, learn the important words: hi, please, thank you, I would like, where is?, please, thank you, good-by. You're the guest, mind your p's and q's.

Explore the local flavors. Close your eyes, wind up a finger, and point to something on the menu you've never had. Try again if you land on chicken fingers and fries. Foreign kitchens, like yours, will delight the taste buds.

Embrace the culture. These are your global friends. Chances are you are more like them than you are some of your neighbors back home. A smile is universal. Laughter contagious, catch it.

Whatever dish you bring to the table, savor the flavors, take time digest and enjoy your dish. If you must, go ahead and take a picture. You're friends will be envious.

Bon Appitite!









Monday, July 1, 2013

Portland Monthly

It's the first of July and it is HOT here in Portland. And what's better on a hot day than a cold beer. Nothing, except to be in Portland in July sampling beer. In Beervana, July is officially deemed beer month and you can find a beer function every day somewhere in town.

We fell in love with Portland at Bridgeport Brewing 23 years ago. Back then, this now grandfather of Portland craft beers, was a hemp warehouse(they made rope here) in the old warehouse district, now called ThePearl. Among the half million dollar condos Bridgeport still brews beer. And it's good. 

Today my Portland Monthly arrived. A perk for being a member of public radio- thanks OPB. Sure enough, the local magazine proclaims July beer month. If I took anything away from this issue, other than getting thirsty, is that Portland's breweries economic impact on the city is nearly $2.5 billion. 

So to beat the heat, let's go grab a beer at the pub and help the local economy.

Here's to you Portland!!







Death of a Trampoline

Last spring we had to put the trampoline down. No, not take it down, put it down, like you would a beloved pet.

Despite Dad insisting "NO trampoline!", Carli got a trampoline 13 years ago. "Who's going to put it up every Spring? Who's going to put it away in the Fall? Who's going to oil the springs? Who's gonna take you to the hospital when you break your neck? Dad, that's who's"!

After all those years, It turns out it wasn't Dad taking care of the trampoline, it was Carli. Every Spring she would gather the frame from under the deck and put it up. Sometime around Halloween she would take it down. Considering the amount of time Carli spent on the trampoline, Dad sure got his money's worth, without a single trip to the emergency room.

When Carli went off to college, that lonely trampoline got very little attention. Dad noticed broken joints in the frame. One leg was shorter than the rest. The springs were rusty. It just didn't have that bounce anymore. It was worn out, used up, dying. Even the best welder in town couldn't bring her back to it's former life.

Around this time last year, Dad called a scrapper to take the broken frame, legs, and rusty springs. After the scrapper took off with all the metal parts in the back of his pick- up, Dad sent Carli an email: Sorry about your trampoline, RIP.

When Dad assured Carli that the recycled parts of the trampoline would bring joy to so many people getting new iPhones and iPads, the tears stopped.

Last month when we came home after a three week trip, a cluster of daisies grew from the middle of the lawn. Right where the heart of that trampoline would be, it's final resting place.

Dad carefully mowed the lawn around that little clump of daisies as to not disturb it. Took a picture and sent it to Carli. Finally at peace, with his new iPad.