Flying High

I don't fly often, though I am lucky enough to do it more than most. And over the past few years,  I think I almost have the hang of it. I maneuver airports like a pro now. My travel shoes never include laces or clasps (though I am still nutty enough to wear these fierce "don't fuck with me" heels. And I finally began bringing my own freaking food, rather than relying on limp Au Bon Pain or Cinnabon. It occurred to me to finally do this after all of my food magazines ran essentially the same summer travel issue, and I decided to bring a little esoteric SoCal to my favorite SoEast hub. I've packed Cherimoya, an extremely perishable, ridiculously delicious fruit. I had frozen it prior to leaving, but I'm uncertain as to how well it's holding up. Hopefully when I make it to my hotel, I can re-freeze it.

That's the real beauty of cherimoya. It is a lush mix of flavors, all passionfruit, strawberry,  and vanilla custard; no preparation needed. In fact, the best way to eat it is frozen. It is such a delicate fruit, it is rarely seen outside of the areas it is grown in.  And that is why I'm attempting to bring it across the country. I want so bad to share it with my friends and family in Atlanta, it is a really incredible piece of produce! The reactions I anticipate and the 3 airplane bottles of liquor I have already consumed are what is made the tiny obnoxious child kicking my seat for the past 3 hours bearable.

I got stuck in Charlotte, North Carolina, waiting on my flight to Atlanta. It was delayed due to another flight being delayed,  so I managed to squeeze in an $18 (after tip) margarita.  Was it a good margarita? Not particularly. it was overly sweet and thin.  But for the temporary escape from "travel mode", and the fun bartender,  worth it. And I just found out the flight was delayed more. I think it is very safe to say that, while air travel is more convenient time-wise, I would much rather road trip any day. I've already had 5 vivid fantasies of hip checking grandma out of my freaking way, and elbowing small children in the teeth. In all reality, I love children and a select portion of the elderly population. But in all future travel endeavors,  it is probably safer for everyone concerned if I drive. Unless, you know, I pack 20 mini bottles. Those are WONDERFUL attitude adjusters.

Evolution of Taste

How many of us have memories of our childhood, throwing a fit over something on our plates because it is new, weird, or "icky"? I know I was a particularly shitty eater as a kid, having had a few memorable nights of bellowing while I stormed upstairs that baked ham was, " TOTALLY DISGUSTING!!!! " I didn't believe my mom when she assured me that my tastes would change. Of course, I also thought I'd grow up to be a teacher, or movie star. (I was banking on movie star, obviously)

To my own surprise, my mom happened to be right! I started discovering my culinary tastes changing when I started working for Richard's German Restaurant in Brunswick, ME. I had fallen in love with their desserts, and begged the owner, Richard, to teach me how to make them. That spun into my first real job in a kitchen, and it grossed. Me. Out.

German food, beyond being a lot of sausage and cabbage, has a myriad of other dishes and techniques many people aren't familiar with. As a 14-year-old girl, it was downright bizarre. Richard and his sons would try to get me to try things, and for the first few months, I absolutely refused. But after a few shifts working doubles and starving myself, I started to notice the sauerkraut smelling sort of... Well, not awful. I tried it. And the shock of sweet and sour vinegar goodness blew me away. I finally started to let the boys teach me how to eat.

Edible discoveries never stop. Food and beverages are always changing, for better or worse, and it creates mini-adventures for me. In a couple weeks, I'm going to forage for snails and try escargot for the first time. It's just so fascinating to me, to never know what I'll discover next. And knowing what I know now? I fully intend to raise my future kids in a kitchen. The number of opportunities I skipped because I was terrified to step out of my comfortable little box? My kids will never have that fear. I am so much happier now, ready to step out and really seize life by the balls, and that is entirely attributed to my taste buds and the boys at Richard's. I can't thank them enough.

Revelatory Rosemary Lemon Cream Sauce
*I usually can't stand cream sauces, as they usually are too heavy and burden my palate. Dicking around today, I actually found myself licking my plate after stumbling on this*
*1 tsp unsalted butter
*1tbsp extra virgin olive oil
*1 tbsp minced shallots (white onion would also work)
*2 sprigs of fresh rosemary, or 1/2 tsp dried
*1/2 tsp chopped green onion
*Juice of 1 Meyer lemon (or 1/2 regular lemon diluted with a tbsp of water)
*1/2 c heavy cream
*salt to taste

-Put the butter and olive oil in a sauté pan and get the pan nice and hot. If you're preparing the sauce to go on top of a protein (I recommend chicken or white seafood), sear your protein off in the pan first and finish it off in a 200°F oven while you make this sauce
-When your pan is hot, add your shallots and rosemary. Let the shallots get a nice brown without burning, then add the green onion, lemon juice, and cream.
-Let the cream reduce until it's thick enough to coat the back of a spoon. Salt it, then serve over whatever. Bread, noodles, protein, veggies- it's really freaking versatile!

Career moves

I've been stuck in a bit of a rut lately, trying to come up with what to write about. I have been working more, gearing up for the Atlanta Food and Wine Festival. I love this festival, go every year! And thanks to the TimeHop app, I'm getting nice little reminders of what I was doing last year at this time. Last year, I had just received my internship in Sonoma. I had a boyfriend, too many animals, constant stress, and only the vaguest idea of what I wanted my future to be. Now?

I'm actually happier. Ish. To an extent. It's probably better to say I'm more driven, certainly. I'm single, very very single, but I'm happy with that. I get to spend time with my best friend, my dog, and eat tacos on the beach. And for once? I have a 10 year plan. I'm back to the sassy broad I was in high school, and it's great. And I have been getting more jazzed about my future than ever before. I'm seeing friends getting to do incredible things with their careers, and I have some awesome opportunities coming up for myself! I've been happy cooking at home, and I cannot wait to work the festival and try all of the amazing southern food I miss so much! And the people I'll get to meet? I am mentally doing cartwheels!!!