Florida farm land.
And noise barrier
July 10, 2011
Florida farm land.
And noise barrier
July 9, 2011
Kayaking down the Weeki Wachee River–we saw black & white egrets, tons of fish, a fake gator head, and 4 manatees.
The mermaids at Weeki Wachee Springs in an adaptation of The Little Mermaid.
July 8, 2011
Tyler Sugar Mill Ruins Historic State Park.
David Levy Yulee, born June 12, 1810 on St. Thomas (West Indes), was a lawyer in St. Augustine. He became a member of Florida’s first constitutional convention in 1838-39, territorial delegate in 1841, and first U.S. Senator of the new state in 1845.
Yulee moved to the 5,100 acre plantation (Margarita) with his wife, and by 1851 the mill had over 150 slaves. For 10 years, the mill ran in peace until the war when Yulee resisted using his new railway (one of Florida’s first–Fernandina to Cedar Key) to support the war effort. Yulee’s home eventually became a supply house for Rebel troops and was burned by the Union’s Navy in 1864. Although the mill escaped harm, Yulee was briefly imprisoned for treason, and it never reopened. Yulee died in New York in 1886.
July 7, 2011
Noodles! From American Noodle Bar. The new ownership has pared back the getting-too-bloated menu, added a few new specials, and changed some tastes a bit. The bacon broth now has a hit of mushroom (and is the better for it), the 3 hour duck’s spice blend has shifted warmer (cinnamon and anise), and the smoky lobster sauce is more substantial tasting. About double the amount of meat in the bowl, too. The noodles aren’t bad–still not back to version 1.0 house made ramen, but they aren’t bad. All in all, way better than I feared. Yay.
July 6, 2011
This periodical is awesome. Like I’m sad I finished reading it awesome. The inaugural issue of Lucky Peach, the new food quarterly from Momofuku’s David Chang and McSweeny’s, is nothing short of fantabulous. The writing is great, and how could it not be with Anthony Bourdain, and a host of other talented food-obsessed writers at the helm?
Issue the first focuses on Ramen, and in it’s pages you have everything you could want to know about the ubiquitous Japanese noodle; including it’s history, the types and styles of Ramen, where in Japan to get the best fresh, which instant brand is the best, and even how to make it. Apparently you don’t have to be a Japanese sensei to make ramen–just have a strong set of arms. I’m totally making fresh noodles/press-ganging my DH into doing the grunt work soon.
If all that wonderful noodle knowledge wasn’t enough, there is also a conversation between Bourdain, Chang and Wylie Dufrense about mediocrity; a host of ramen dish recipes including a broth from Momofuku; and a primer on eggs. Oh yeah, eggs. With a chart you can hang on the wall pinup style. *squee* The recipe for WD-50’s eggs Benedict is also included, and if I wasn’t stuck on how to make a cylindrical egg with no immersion circulator, I’d have attempted it already. Yep, that’s the sound of a holy chorus.
Please oh please tell me there’s an egg edition coming. I may just die happy.
I so can’t wait to make a batch of alkaline noodles soaking in fresh broth (I’m torn between the Momofuku Ramen Broth 2.0 and Bacon Dashi) and topped off with a perfectly soft boiled (I’m thinking 60-62 degree) egg. Ok, so eggy perfection might be a ways off, but I’ll happily take the rejects.
Mmmmmmmmm….. noodles & eggs.
July 5, 2011
Well, go my home town. I had no idea!
July 4, 2011
Fireworks from the roof. Either from Aventura, North Miami Beach, or a private display.
Orchids & Japanese Gardens
Last weekend, I got the chance to take our newest lens, a Nikkor 105mm f2.8 macro lens. This baby was built for how I shoot and I can see having a great time with it over the years to come. Here are a few selected shots from the American Orchid Society and Morikami Museum & Japanese Gardens (both in Boca Raton) from my first lens outing.
Great Grains: Red Rice
Red rice, aka Himalayan Red Rice, is a short-grain rice native to South Central Asia, but is also grown in parts of France. Similar in shape to brown rice, red rice has all the nuttiness of it’s dun-colored brethren with a pleasing deep rose hue.
Red rice contains a higher fiber content than white rice and more flavor than either brown or red rices. Nutty, earthy and very aromatic, use this as a departure from the same-old same-old.
Since red rice is dark colored and contains more natural bran than white rice–it has a longer cooking time–on par with brown rice.
Simple Savory Red Rice with Fried Artichoke and Wilted Escarole
This recipe makes a hearty but light, satisfying meal. If you don’t happen to have escarole on hand, substitute any green you are trying to unload. Even broccoli would be great. Same goes with the artichoke. I like its golden brown & delicious taste in this recipe, but you can certainly do without. Roasted broccoli or cauliflower would do nicely.
1 c. red rice
2 c. water
pinch salt
1/2 onion, chopped
2 artichokes, chopped and cleaned
2 Tbsp. olive oil
1 head escarole, chopped and cleaned
Hot chili oil
hot paprika
Salt & pepper
Parmesan cheese (optional)
Combine water, salt and rice in a medium pot. Bring to a boil over high heat, cover, reduce heat to simmer and cook approximately 45 minutes or until the rice is done and the water is absorbed.
While your rice is cooking…
Saute onion and artichokes in olive oil on medium heat until browned.
Add escarole. Saute until wilted. Toss with the rice, hot chili oil, hot paprika and salt & pepper to taste. Sprinkle with good-quality Parmesan and serve.
Serves 3
July 3, 2011
Affordable South Florida bowling (as opposed to 2 games for $50 South Florida bowling).
Gastography 