Thursday, December 6, 2007

What I miss about Texas...

Partly because I think it'll make me feel better (listening to Garth Brooks is making me get all sentimental and sad) and partly because things are so different there than here in Boston and I think all you Bostonians need to know that... here's a list of the things I miss about Texas:

-My family (Mom, Dad, Jen & Marc, and Suzy)
-Driving around FOR THE FUN OF IT and without getting cut off, nearly hitting 1,107 pedestrians/cyclists purely by accident, having to worry about patches of ice or snow, or sitting in traffic for God only knows how long
-Friendly people who may not know each other but still open doors for each other and ask how the other is doing
-The plethora of decent country radio stations
-No cover on any bars or clubs for anyone 21+
-Cowboy hats, cowboy boots, and Wrangler jeans... and the men who wear them
-Central Market, a grocery store that is bigger and better than Whole Foods or Trader Joe's
-Open fields, some of them having livestock roaming around
-Having open plains, desert, forests, and beaches all in one state
-Sprawl - meaning Dallas is not crammed into one tiny area
-Drawl - I might not have one, but it's cute on aforementioned men wearing said hats, boots, and jeans
-LOWER TAXES!!
-Warm weather for 85% of the year
-Apartments that are nice AND cheap
-Good Mexican food... make that good food in general
-Lower gas prices

And I think that's all I have for now.

Wednesday, November 28, 2007

Something's gotta give!

When an irresistible force such as you
Meets an old, immovable object like me
You can bet just as sure as you live
Something's gotta give, something's gotta give, something's gotta give

When an irrepressible smile such as yours
Warms an old, implacable heart such as mine
Don't say no, because I insist!
Somewhere, somehow, someone's gotta be kissed

So I'm gone, who knows what the fates might have in store
From their vast, mysterious skies
I'll try hard ignoring those lips that I adore
But how long can anyone try?

Fight, fight, fight, fight, fight it with all of our might
Chances are, some heavily star-spangled night
We'll find out just as sure as we live
Something's gotta give, something's gotta give, something's gonna give!
-
Frank Sinatra, Something's Gotta Give

I love listening to Frank Sinatra. In fact, I asked for more of his music for Christmas. I especially like listening to his music around this time of year, when the hustle and bustle associated with the coming of the holidays starts to fill the world. Starbucks red cups, Christmas lights, busy stores, heavy coats, colorful scarves and gloves, Christmas music, hot chocolate, colder weather, cheery attitudes... it's such a romantic time of year, and his music just fits right into the scene.

For now, I'm happy to experience the romantic feeling of the season by myself and enjoy the sight of others enjoying it in couples. I can't seem to find anyone who's on the same page as I am, so I'm taking it as a sign that it's just not a good time for it for me, and I'm moving on. It's quite unsettling that most people seem to be in search of someone purely for the purposes of hurting or using them. So I'll just wait, and hopefully, it will be worth the wait.

The value of whatever happens now is kind of moot anyway because though I am mature for my age, I have so much more growing and learning to do, and I'm still establishing and strengthening who I am as a person. I've been so busy lately that I have not been able to serve all of my interests. There are so many things I want to do, and yet it so often seems like I don't have time for them.

Now that I'll have some extra time on my hands, I'm going to be focusing on some things:
-getting in shape through changing my diet and exercising more
-reading at least one book every week
-writing more often (see my most recent attempt at creative writing below, "der Kampf der Fliege")
-doing things that are calming to my soul, like walking through the Garden
Hopefully, doing this like this will help me slow down a little and regain some things I feel I've lost over the past few months.

Oh... and confidence is money.

Monday, November 26, 2007

der Kampf der Fliege

The Struggle of the Fly

He hovers quietly before dropping through the hole, investigating the source of attraction before delving into it. Seconds later, he discovers that it is merely flavored water which arouses his attention; sadly, it is too late. The cap of the bottle has already been replaced by the devious human whose waste attracted the fly.

The fly collides with the plastic lid. No success. The human reaches for the bottle, and soon, the fly has been submerged in the liquid which he had realized would not provide sustenance. Her hand shakes the bottle, pausing momentarily to check the status of the insect which she believes carries diseases and generally provides annoyances. All six legs of the fly kick out, raking the air for something solid to serve as a life preserver. She shakes the bottle again, the red liquid sloshing inside the nearly full bottle as the fly struggles to stay alive.

Ceasing the torture, she sets the bottle back down on her nightstand and surveils the fly's continued struggle. He is now floating atop the meniscus on his back, his wings submerged, as his legs continue to thrash as a result of what brainless panic he feels. There is no hope of escape, and yet, he works. This hopelessness of this predicament is the least of his worries as he fights the liquid with continued ferocity.

An hour later, she picks the bottle up again, wondering if his life has been mercifully ended. Considering his apparent inability to feel pain, she does not regret that he continues to struggle, his minuscule body shuddering in the water as he tries to flee his captor. She shakes the bottle again, this time hoping that it does kill him so he will no longer struggle. She steadies the bottle on the plastic of the nightstand. No such luck.

Over the next eight hours, the fly would continue to flail but taste no success; in the morning, his legs are finally still. Wondering if he has died, she turns the bottle on its side in order to more closely examine his form. Responding immediately to the motion, he awakens and begins to kick once again, as if walking on some otherworldly plane invisible to her eyes. His miserable life continues, though he could not harbor any hope even if he could grasp the situation in which he has placed himself.

Ignorance is bliss.

She leaves him, his tiny body dipped into the semisweet nectar, and eventually returns many hours later. His body is finally still, his legs no longer kick. She reaches for the bottle and causes displacement of the liquid. He still does not move. It finally appears he has abandoned his struggle and died, leaving behind a helpless body in a bottle of VitaminWater. She respects his late struggle but feels relieved that he is not perched on her wall or prancing with disease around her room.

In this way, we trample those under us, observing their struggles as if through a microscope, a pair of binoculars, a satellite connection. We once again experience the sour taste of our own past struggles but do not apply this recollection. We relish our successes and remain aloof.

Until some other being sees us, stranded, and puts the top back on the bottle, shaking it to exacerbate the situation and dramatize the struggle until we discontinue the fight. We look to fate, contacts, even celestial or spiritual beings to save us. We continue to flail. Some relinquish faster than others. All will eventually die.

...Ignorance is bliss.

Sunday, November 25, 2007

Ristorante Toscano

RISTORANTE TOSCANO
Channeling Italy in Beacon Hill

I passed this quaint restaurant Friday on my way to work a shift at the 97 Charles Starbucks and was immediately drawn to its warmth. The street on which it is located, historical, picturesque Charles Street, is part of the exclusive Boston neighborhood known as Beacon Hill. I immediately went about making plans for a date at this restaurant and soon felt my instincts were validated by the high recommendations of those around me as well as multiple online reviews I found. Upon dining there tonight, I realized why the restaurant has stuck around for the past 20 years: it successfully channels Italy while maintaining unique qualities and the comfortable, romantic atmosphere I felt merely walking past the front door.

Ristorante Toscano does take reservations, both by phone and through an online web site, though I found we did not need them when we arrived for an early dinner. As the night progressed, the restaurant slowly filled. I would expect it to be quite packed on a Friday or Saturday night. Another quick detail: valet parking is available.

The service was prompt, friendly, and knowledgeable. Our waiter's heavy Italian accent gave more weight to the restaurant's Italian credibility, but he was sometimes difficult to understand. Still, he was helpful and obviously knew the menu (and wine list, with appropriate pairings) quite well. My water glass was refilled frequently enough that it was never less than half full. Our meals arrived quickly (though at that point, there were not very many other tables). The waiter was polite and respectful throughout the entire meal.

I ordered a salmon dish that came with grilled asparagus and a mustard sauce on the side. Frankly, I love asparagus; I don't know very many other people (who are not in my immediate family) who like it nearly as much as I do. Almost equally as rare is a restaurant that does grilled asparagus right. If it is over-grilled, it loses its natural vegetable crunch and is instead a little dry, with a crunch that is obviously inspired by excessive cooking, and may even be greasy. Many seem to forget that chicken, not asparagus, is for blackening. This asparagus was delicately grilled so that it had a somewhat smoky flavor which did not overpower the natural flavors, but still had the soft crunch of normal asparagus. The chef also avoided the mistake of over-seasoning.

The salmon was an obviously fresh piece that had been carefully spiced and cooked and was quite tender and delicious. Its smooth flavor blended with the tangy taste of the mustard sauce well. In the past, when my family did salmon and asparagus together, the flavors complemented each other well, so when I saw this item on the menu, I knew they were a good pair. However, my family did it completely differently: the asparagus was boiled and served with a French cream sauce, and the salmon was coated with herbes de Provence and broiled. Those were a good pair as well. I'm not sure what the secret is to pairing these two delicious food items and balancing them well, but it is well worth the effort. The salmon was arguably fresher than the salmon I had last night at Legal Sea Foods and had no overpowering flavor that often accompanies lower-quality catches.

Seafood and white wines go together well, but I knew only a few things about a couple of wines on their wine list, which was unique and drew my curiosity (if only I could have tried more...). There were a few chiantis on the list that specifically gained my attention, and I would have ordered one, but I was not having any red meat or pasta. I asked the waiter for a recommendation, and he offered the Verdicchio found under the Vino Bianco category. It was quite dry, which appealed to my taste in wine in the past, but went with the salmon and asparagus quite well.

Dessert consisted of a small slice of cheesecake that had an overwhelming lemon flavor to it. It was quite different from most cheesecakes I have ever had, but it was still delicious. I might recommend trying the tiramisu instead.

All in all, for such a meal at this restaurant, expect to pay more than you would at a chain, but the restaurant and its quality food, wine, and service is well worth it. If you're looking for a little piece of Italy, Beacon-Hill style, definitely give Ristorante Toscano a try.

Thursday, November 22, 2007

Life is what you make it.

I had a revelation while driving down Memorial Drive, coming back from Katrina's absolutely fantastic Thanksgiving dinner.

I turned and looked at the city and genuinely enjoyed what I was seeing for the first time in a long time. I started to sort out in my mind that this was directly attached to having hung out with a friend (and just all-around awesome person) I haven't seen in a long time. I reflected on the fact that I have felt pretty distant from my friends since I got back because we don't share the same drinking habits or, and I take the blame for this, our schedules clash. I'm generally pretty good at making time for people, but when schedules don't match up, they just don't. My incredibly hectic 50-hour-work-week-plus-school schedule makes it even tougher.

Anyway... I've been having a tough time of it since I got back. However, as I drove back from Katrina's, things just felt easier... better. I remember not being able to figure out why certain people just couldn't get into the groove of their new city, but now I know why. This isn't a new city for me, but I am much different than who I was when I first came here, and adapting and growing can be very difficult when you can't connect with friends. Moving to a new city (or returning to one in which you've lived before) is much better when there's some sort of lifeline between you and the people around you.

I guess, to put it quite succinctly, you need to find your niche.

Thursday, November 15, 2007

You're so vain, you probably think this blog is about you.

Credit goes to Noreen "NoNo" for the title of this post.

Some people are really just totally and completely insane, out of their minds, just absolutely psycho. This woman came into Starbucks tonight. Word has it that she used to work for Starbucks but was fired - because she stabbed her manager with a thermometer. Scary. Anyway, she started talking to me about keeping a coffee shop clean. Suddenly, with absolutely no transition, she's talking about how there are people stalking her and how she has children to worry about and she just doesn't know where to go. Within a few minutes of me nodding quietly, she has once again changed topics (this time to illegal immigration) with absolutely no transition. She's saying how she'll leave, go to some other country, if they want her to do that. But she's not an immigrant. None of what she said made any sense, and few of the many things she said were strung together in coherent sentences. Finally, she said, "Okay, thanks for the talk!" and walked out. It was a very strange experience.

Others are desperate for attention or love. Delusional. In denial. But every once in a while, you come across a "balls-to-the-wall nuts" (thanks for the phrase, Chupie) person. I hope that woman doesn't actually have any children. And if she does... God help them. There's also courtroom insanity, like "I was temporarily insane when I shot my brother in the back, so please send me to a state mental hospital, not a rape-me-in-the-ass prison", but from what I've seen of those, most of the people who claim that insanity don't really seem insane. This woman, good Lord, she was crazy. She even had that wild-eyed look about her.

I guess we're all a little crazy in some way. Some of us have anger problems. Some of us have addictions. Some of us idolize celebrities. Some of us are in denial. Some of us lie like it's a job. There are plenty of types of crazy. Then, there are some people who are a mixture of a few types. Then, there are some who are just completely insane. But I guess that's what makes life interesting. I just wish they wouldn't try to be crazy while I'm trying to earn money.

Tuesday, November 13, 2007

Understanding desperation and ranting about the government.

For the first time, really, I'm understanding what it means to be part of the working class and to have that constant sense of desperation. It stems from the feeling that you're working too hard to lose any ground. I realized I understood it and felt it myself when I asked myself earlier how I'd react if someone tried to physically set me back somehow - ie, if I was attacked. My instant reaction, my first thought, was that I would tear the person to shreds. I could even visualize myself defending myself with the knife I carry with me and anything within reach... or even just my bare hands. I honestly think I could put up a pretty good fight knowing what was at stake.

I'm also started to feel increasingly alienated and am reacting by being more and more isolationist. Most of my friends don't have jobs. Some don't seem to have any consideration for the effort and time that go into having a job while in school. I'm starting to see a lot of the problems on which they focus as trivial or highly avoidable and not worth the time anyway. Most of my peers, especially at my school, which is packed with fashionably-dressed kids whose parents continue to pick up the tab for everything, don't have the faintest idea what this desperation feels like. I am so desperate to survive, so desperate to succeed. I don't want to put so much effort into something and have nothing to show for it. As a mostly self-funded student, I'm forced to spread myself thinly - full-time school and 50 hours/week of work will do that - and as a result, I'm just not doing as well as I could at any of the things I'm doing, which means I have less to show for any of it than I should. But still, I feel this desperation, and it is a relatively constant source of anxiety.

I guess this is also a reason why suicide doesn't really interest me the way it once did. It just seems stupid with how hard I work every day just to pay bills. Even getting sick is a huge frustration because I lose anywhere from 5-20 hours' worth of income each week that I'm sick, but I still feel as fatigued as I would if I had done classes and both jobs every day.

I also am understanding more fully how much government fails, especially here, in Boston. The government has so much territory to cover that it fails miserably. Take transportation in this city. If you're dependent on public transportation, buses and trains are rarely on time and nearly always overcrowded. Keep in mind that the MBTA (Massachusetts Bay Transportation Authority) is substantially subsidized by the government. I should also note that the price of subway fare has doubled (from $1 to $2) since I first came to Boston in the summer of 2004. If you drive, you face a) horrible traffic, only made worse by the buses and pedestrians (who seem to have no idea that if a car hits them when they walk into the street without looking, it could very easily kill or maim them); b) paying $200/month for a parking pass or anywhere from $8-$40/day for parking; c) drivers who have little or no respect for traffic laws or driving practices commonly accepted everywhere else, only encouraged by a police force that seems to be completely unconcerned by people speeding, running red lights, or doing various other illegal things; d) crazy cabbies, enough said; e) a rampant lack of signs, including those labeling streets and anything regarding laws, as well as faded or completely eroded lane markers and other important markers (like "left turn only") painted on the roads; f) random potholes and construction here, there, everywhere; and g) a completely mad maze of city streets to which there is no method. The best, safest, most sane way of getting around in this city is walking, and even then, you have a fantastic chance of getting hit by a driver running a red light while speeding. Or just a driver who hates pedestrians and is out to take one down - even if you're careful and you look both ways.

How else does the government fail? I know there are housing laws about living conditions and state inspections, among other things. I want to throw these things in my landlord's face. But I can't. Why? I can't find them. Not a guide, a memorandum, a copy of the laws, a listing of them... nothing.

I called the police a few weeks ago. My upstairs neighbors were setting fireworks off INSIDE their apartment, which is, quite obviously, a fire hazard. I care about this because I live below them. The police obviously don't care who sets what buildings on fire, because they never showed up.

Why do I care about this so much? Because I pay an arm and a leg in taxes out of my paycheck every week. Seriously. Between social security, Medicare/Medicaid, and general, ambiguously-labeled federal taxes, I sacrifice roughly 25-30% of my paycheck every week. That's a LOT when you're not getting paid much. It's also ever more frustrating when I think about where those taxes are going. Social security money goes to a retired person who paid for the social security of the elderly people when he was younger... except that when I'm that age, there will be no more social security money. Awesome. Medicare/Medicaid goes to paying for the health problems of people I don't know who could have brought these things on themselves by eating excessively and allowing themselves to become obese, by smoking or drinking (or both) excessively, or generally by not maintaining proper health habits. So, no matter what I do to maintain my own good health, I'm still paying for expensive health care. As a matter of fact, I pay roughly the same amount each week for my own health insurance as I do for Medicare/Medicaid. So, basically, I'm paying for another person to have health insurance. Sorry, but when did I decide to have a dependent?

At least I know where those are going. The ambiguously labeled "Federal withholding" taxes are what really piss me off. Thousands of dollars of my hard-earned cash are going to... I really can't tell you what, especially with government budgets becoming ever more vague as the government wastes our money away. I thought the point of democracy was for people to have a say in their government? I know I don't support most of what's going on right now, but I'm still paying for it. That would be fine if the government provided basic infrastructure, but with the examples mentioned above, I'm not so sure it's doing a good job of that, either. Government seems to support the big corporations and anyone who isn't making enough money to support himself. So the people stuck in the middle get screwed over, and we're paying the government to do it. Awesome. What was that I was saying about suicide earlier?...

Friday, November 9, 2007

A day in the life of a campus activist.

7:30 am: Meet up with other activists (mostly old, judgmental Catholics) in front of the local Planned Parenthood. Spend the next two hours screaming "whore" at any young woman that walks by and is not covering 95% of her skin. Otherwise, pray the rosary and hold oversized pictures of bloody fetuses.

8:00 am: Note the sudden arrival of two unmarked Crown Vics. Wonder why individual men in suits are coming to Planned Parenthood.

9:30 am: Walk down to the classroom buildings and hook up with the LaRouche people. Force innocent passers-by to take fliers and magazines with articles written by people who are literally insane. Argue that 9/11 was a government-run stunt and that Hurricane Katrina was God smiting us for being naughty.

10:30 am: Loudly proclaim that Arnold Schwarzenegger and Dick Cheney are gay lovers. Dick's on top.

10:31 am: Put down signs calling for Bush's impeachment and assassination and try to bum cigarettes off the same people you were just harassing.

11:30 am: Lead the LaRouchies to a large classroom. Throw professor out of room. Take the microphone and loudly proclaim to 500 freshmen that you quit school to join the LaRouche movement, and they should, too. Why? Because he is truly enlightened.

1:00 pm: Migrate to new building funded by the government for mysterious purposes. Talk about biology when you don't know the difference between a mammal and a crustacean. Bring up 9/11 conspiracy again. Jump into traffic to attempt becoming an activist martyr... promptly get arrested.

3:00 pm: Get bailed out.

3:15 pm: On your way back to campus, decide to stop at City Hall and protest the Gay Marriage Amendment.

3:30 pm: Remember you're not gay. Protest anyway. Get in small-town congresswoman's face. Get carried back to campus by a horde of well-dressed men and women who look like men.

5:00 pm: Get arrested again, this time for harassing a woman in a fur coat in the campus square.

6:00 pm: Get bailed out by local PETA chapter.

6:15 pm: Agree to participate in bombing of Planned Parenthood/brand that does testing on animals/some government establishment.

6:30 pm: Realize that could put you in jail with Arnie the Ass-tickler for a long time. Remember you're not gay. Offer to have everyone come over to your place and smoke weed instead.

7:15 pm: Get munchies. Realize that your drunk roommate mistakenly ate all of your vegan food instead of his leftover steak. Start discussion about starving children in Africa.

8:00 pm: Respond "Yeah, man!" when some girl starts spouting off ideas. Note her cuteness, dreadlocks, and pungent body odor.

Yadda yadda yadda...

7:00 am: Wake up next to girl with dreadlocks. Nearly puke at smell and resolve to start showering again. Suggest a team shower. Get shunned by other activists.

7:05 am: Lock the door after all the other activists have stormed out. Go back to bed confused about future, outlook, sexuality, eating habits, God, and government.

Note: I do not condone any of the activities or beliefs listed here. This is meant to be a humorous look at the lives of the insane people we students interact with on a daily basis.

Friday, November 2, 2007

Hitting bottom and looking up.

When you hit bottom, it's kind of like a trampoline. You'll keep hitting bottom, over and over again, until you pull yourself up or use your momentum to jump higher.

I guess that's a weird analogy... but it's pretty much the way I feel.

To put it in more dignified words: If you're hitting bottom, you'll be staying there until you get yourself out of the mayhem and despair. No one else can bail you out. You have to pick yourself up and give it your best shot.

One of the best things about people is that we can change directions in our lives at a moment's notice if we wish. We can redirect our forward or backward momentum and go a completely new direction. You just have to set your mind to it.

I guess that gives anyone with a healthy sense of determination an advantage. I have never been seriously faulted for being strong-willed. I think things through pretty carefully before I make a decision. However, once I make a decision, I'm all in. My personal theory is that my strong resolve and general confidence about life are rooted in the support I have from my family. They have been and always will be my biggest asset - because I know I can count on them, and in return, they can count on me. They know I consider my options and are always willing to provide advice, but once I make a decision, they back me up. That can be a difficult job with me being a big dreamer. The greatest gifts I have ever received are the love and support of my family. As cheesy/corny/sappy as that sounds... it's the honest-to-God truth.

Something I've learned lately: Anger is almost never the answer. Silence frequently is the answer, though often on a short-term basis. Drama, antics, temper... these things distract you from the real reason why your heart beats inside your chest. Do you live to upset me? Is your sole purpose in life ruining someone else's day? Misery is contagious. Why waste time on being upset or upsetting others? Life is short, and we have so much to experience. Even if you do not have an appreciation for the more enjoyable experiences in life, respect that others might. You respect yourself by respecting others. Where anger persists, happiness does not.

Wednesday, October 24, 2007

I'm Ms. Brightside.

Call me crazy, but life is full of ups and downs, and "success" is getting to a conclusion with some feeling of satisfaction about the life you lived.

So why do people indulge in laziness and unremarkable activities and then brag about them? Why do Americans in particular constantly stomp all over their own lives, whining about their situations, when there are people so much worse off than them? Why can't we all enjoy the silver lining? Why do we worry and stress about things that have already transpired and are closed matters?

What happens, happens. Some say it's the hand of God, some say it's fate, others say it's a completely random process. I say it doesn't really matter how it happens, as long as you've taken responsibility for who you are, what you do, and where you are. You should approach each obstacle intent on scaling it and coming up with solutions, not standing at the base of the mountain commiserating with the other roughly-average people about how hard it's going to be.

Go on, chill at base camp... but the harder you push yourself, the harder you learn to work, the more you benefit, the more you experience... the more you taste life. What's the worst that could happen? How would you deal with that? In the words of Reel Big Fish musician Aaron, "You know, kids, things can only get so bad before you fucking die, and then it's over."

...In other, less vulgar words: Yes, it's bad, but if you waste all your time focused on the severity of the situation, and not seeing the bright side of it or designing possible routes in your mind, you will have missed the point. You will have forgotten that it's not nearly as bad as it could be (if you're thinking, you've got a beating heart and a breath in your lungs), and if you waste enough time, you'll have lost your chance completely.

Life is what you make it. I personally try to see the positive side of things. If you've got nothing, you've got nothing to lose. Nowhere to go but up. Homo sapiens is a species remarkably resilient in both brain and body. But don't believe me when I say that... go out and prove it to yourself.

Friday, September 28, 2007

For maximum enjoyment of life...

...do not get strep throat.

Days of temperatures over 103, joint pain so excruciating I could not walk, a complete absence of appetite, and the loss of my voice were just some of the fun things I experienced with strep throat. I don't ever remember the illness being that bad when I was a kid.

...do enjoy the fall foliage in Boston.

With October quickly approaching, the leaves will start changing, and it is absolutely beautiful in this city. Before it gets too cold, spend some time in the commons reading and enjoying the advent of autumn.

...do take advantage of living near a large body of water, if you do.

Run the river trails. Picnic at the lake. Relax on the beach. The sounds of water lapping against a dock or crashing on the sand have been proven to reduce stress levels in most people. What I personally like to do is run along the Charles up to the Mass Ave bridge area dock, stretch on the dock to take a short break and to enjoy the scene, and then run back.

...do not indulge your road rage.

One of the BU shuttle drivers has really been taking out his road rage on other drivers this week - tailgating, honking, speeding, cutting people off, muttering pissy comments to himself... And he drives a BUS!! He seriously seems like one of the most miserable people I have ever seen. Plus, his road rage has alienated the female rider with whom he has been flirting. And I'm sure the other drivers aren't pleased. Nobody wins.

Tuesday, September 4, 2007

A Change of Scenery

I have returned to Boston to go to school, and thus, my cooking options are more limited. First, in my new place in Allston, the kitchen is not exactly clean. My landlord has hired a maintenance man to clean the apartment, but the guy is moving at snail pace and spent three hours yesterday morning cleaning the floor in one tiny corner of the tiny kitchen. I also do not have many of the utensils, tools, pots, pans, and other things I will need to cook as I did in Dallas. We are also lacking a microwave for the time being.

Worst of all... There is no Central Market here. As some of you may know, CM was my Mecca in Dallas - I went there most days when I was getting ready to cook, and its employees were often my source of inspiration. There are no grocery stores here to my knowledge that offer the selection that CM did in Dallas.

As for my absence... I was living in a condo with two guys and frequently working overtime. When I did have time to cook, I often did not have the energy. When I had the time and the energy, I definitely did not have the energy and the patience to post it all here. Therefore, I may be posting some items from memory that I made in Dallas.

I am also going to broaden the scope of the blog. I will try to maintain a few objectives, as follows:
1. To examine the world of food from the standpoint of a single person whose health and budget are priorities.
2. To share what recipes, secrets, tricks, and any other helpful items I come across in this exploration.
3. To share other enjoyable experiences I have had here in Boston and elsewhere that have improved my quality of life and describe how these revelations may be useful to you.
4. To share health tips and their sources.
5. To otherwise provide commentary on the enjoyment and quality of life.

That will be all for now. I will post when I have more information or more time to spend articulating the beauty of Legal SeaFoods crabcakes.

Tuesday, February 20, 2007

Contact e-mail.

For those of you who have questions or comments to which you would like a reply, drop me an e-mail at thesavorylife@gmail.com. Feel free to share anything you like! :)

Bison cheeseburger - an upgrade from your normal hamburger.

BISON CHEESEBURGER
This is a serious upgrade from your normal cheeseburger. Bison meat is a leaner, healthier choice: it has less fat and cholesterol than normal ground beef, but is higher in iron and protein, which makes it useful for those who are health-conscious. It has been said to help fight cancer and heart disease, due to certain fatty acids that can be found in the meat. In addition to these health perks, bison meat typically has a richer, more flavorful taste than regular ground beef.

Ingredients:
1/3 lb. ground bison meat, cajun spices/seasoning, grated cheese(s) (I typically use a monterey jack and cheddar blend), garlic, olive oil, 2 slices of 10-grain bread.

Directions:
Begin by cutting up a clove of garlic (pieces at your discretion; I prefer to dice it) and sauteeing it in a little olive oil in a frying pan on a burner turned to medium-high heat. Create a circular patty from the bison meat. Lightly season both sides with your cajun spices. Once the garlic is slightly brown, put your bison patty in the pan. You will want to let each side brown for a few minutes, and continue to flip the patty until it is nearly cooked to your liking. I prefer my burgers with some pink in the center, which usually doesn't take much more than five minutes. Just before you think the burger is done, spread some cheese across the top, and when it is melted, your bison burger is done. Serve on toasted 10-grain bread for a healthy, well-balanced meal.

This is something that should take less than ten minutes and is inexpensive. It is a good choice for a quick lunch or dinner. To read more on bison meat:
http://www.bisonbasics.com
http://www.bisoncentral.com

Saturday, February 17, 2007

Chipotle!

CHIPOTLE
a highly biased restaurant review

If you're looking for a burrito bigger than any other burrito (the king of burritos?), with fresh ingredients, hotter-than-hot spices and peppers, and uniquely savory meats, Chipotle is your place. I've been to locations all across the US, from east, to west, to north, to south, and the devotion to a quality meal is always the same. While Chipotle could be categorized with chains like McDonald's (which formerly owned the largest piece of Chipotle stock) and Taco Bell, because it, too, produces a product "for here" or "to go" in a fast and repetitive manner, it is NOT in the same category. Chipotle endeavors to provide you with a fast AND fresh, healthy-ish (not the healthiest thing ever, but much, much better for you than your typical fast food), great-tasting, hunger-slaying, palate-building meal. Taking a hint from Chipotle's rapid growth and multiplying regular customer pool, other chains have sprung up or, having been founded before Chipotle, expanded in order to compete with the uniquely styled chain. So, why Chipotle?

1. Understated environment.

The clean feel of Chipotle's decor is no mistake: the white walls, complemented by the bare-bones, pipe-exposing lack of a traditional ceiling; the strange, naked-feeling artwork; the basic furniture; and the no-frills floor makes for a comfortably understated environment. Be yourself, because it'll help flavor the environment. You won't clash with anything. All types welcome there, because they want you to set the mood with your hunger and obvious zest for good tastes. Chipotle, instead of feeling stereotypical, like many other places in its category, feels clean, fresh, and open. They're not hiding anything, and you know it.

2. Friendly staff and order setup.

The burrito-makers behind the counter want to make your burrito, the way you want it. You don't even have to know the names of things, you can just point at what looks good, or tell them an amount and point, and they'll make it for you. It's kind of like the customization available at Starbucks, but you get to physically see your options. They make your burrito, to your liking, giving you a starting foundation and a smile. Moreover, every option really looks fresh. The items are replaced/replenished regularly. The guacamole is greeeeen. The meats are steaming next to the steaming beans and the steaming rice. The salsas are uncontaminated. The sour cream is pure white. The cheese is a milky pearl color and freshly grated, not sticking together in one formerly grated block. This is a step above what I've seen at any other place in the same category. They know what's good, and what's fresh, and they'll make it for you.

3. TASTE!

Definitely saving the best for last... TASTE is the major reason why you, and all your friends, relatives, schoolmates, coworkers, partners, pets, small children, large children, roommates, teammates, doctors, and acquaintances should choose Chipotle first. Chipotle understands that better taste comes from closer attention to details like freshness, composition, growing tactics, feeding methods and sources, use of hormones (or the lack thereof, as is the newest thing with their sour cream and soon, their cheese), and quality of foods and the people that produce them. You can taste the spices in a Chipotle burrito that no other places take the time and money to add. You can taste how fresh the avocadoes that went into the guacamole were, and you know that the guacamole was not made much before your burrito was. If you want to taste with all that you are and all that your tongue has to offer, Chipotle is the most obvious choice. You can taste the roots of Mexican food in a way that you can't at fast food Mexican places or at locations of direct competitors of Chipotle.

So, go get some Chipotle. If not right now, tonight. If not tonight, tomorrow night. For locations, menus, nutrition info, and other fun things (like watching fresh guacamole being made via live feed), go to http://www.chipotle.com. Customize an order. I recommend a chicken burrito bol with half the normal amount of rice, some black beans, a stripe of the red hot salsa (be careful, this stuff burns everything it touches, but it's delicious), sour cream, lots of cheese, and a serving of guacamole. Or be traditional and get it wrapped in a tortilla. Any way you do it, it's tasty.

In other words, Chipotle, because no detail goes unnoticed, unstudied, or unappreciated.

Barbecue chicken, baked, and asparagus.

BAKED BARBECUE CHICKEN
Okay, so, I don't have a grill, and I'm not close with anyone who does have a grill, so my barbecue chicken got baked.

Ingredients:
Jardine's 5-Star Texas-Style sauce, Dragon soy sauce, chicken breasts, and regular soy sauce.

Directions:
Marinate in soy sauce, Dragon soy sauce, and Jardine's for at least a few hours. The last two ingredients are things I found at Central Market that I had previously never seen before. The Dragon grants a smoky back flavor, while the Jardine's gives it that sweet and spicy Texan barbecue taste. Yum. The regular soy sauce just speeds up marinades. After marinating, place the chicken breasts flat on a pan and stick into an oven preheated to approximately 350 degrees for about 18 minutes. Serve with Jardine's. Very basic recipe, just ultimately an ad for those two special sauces for those of you who live near a Central Market.

ASPARAGUS
Yum, my favorite vegetable - next to radishes. Or red cabbage. Okay, my favorite green vegetable.

Ingredients:
Asparagus. It should be thin and not hard at time of purchase.

Directions:
To prepare asparagus, begin by holding each stalk with fingertips at each end. Bend slowly, and the stalk will break naturally at a good place, leaving you with the top, which is what you want. Rinse the asparagus. Place in a covered pan and fill with water until most stalks are slightly submerged in water. Cook on medium/medium-high heat for 6-10 minutes, or until the asparagus is soft but still somewhat crunchy (you can test this by trying a piece). Serve with cream sauce or salt and butter.

CREAM SAUCE
A family favorite with asparagus, straight from France.

Ingredients:
Creme Fraiche (it comes in a hot pink plastic tub and is usually near the sour cream or cream cheese at high-end grocery stores), 1 stick of butter.

Directions:
Empty entire container of Creme Fraiche into a saucepan. Place on medium heat. Add one stick of butter. Allow the two to melt together, stirring occasionally, until both are fully melted. DO NOT let the sauce boil.

Simplicity's the key for tonight. Sorry there's nothing more elaborate. PS - Even if you're not a huge fan of asparagus, try it with the cream sauce - everyone loves it.

Friday, February 16, 2007

Lobster tail omelette. Oh, and how I almost burned down my kitchen.

LOBSTER TAIL OMELETTE
This is delicious any time of day, as long as you have fresh lobster.

Ingredients:
Egg whites (healthier than whole eggs, and I personally prefer the taste of egg whites), as many different cheeses as you can muster (I used a quattro formaggio blend from Central Market, with a little parmesan and cheddar, too), green onions (one per omelette), a little oregano, a fresh lobster tail, a little butter, and a clove or two of garlic.

Directions:
First, you must clean your lobster tail. I was going to broil it, but I screwed that up (I'll talk about that below), so I fried it instead. For frying, you will want to remove the shell/hard pieces, intestinal track (if the fish market did not remove it), and anything you don't want to eat. There isn't much that's soft on a lobster that you can't eat. In a frying pan, melt a thin slice of butter. Chop up your clove(s) of garlic and add them to the pan. Turn it up to medium-high heat, and after a minute or so, add the lobster tail. You will want to fry the tail until the colored parts look really, really red, if they don't already, but so that the tail is not quite browned. I made mine a little brown, and it tasted like it was maybe slightly overcooked. While the lobster is cooking, prepare your green onion by chopping it into thin pieces. Once the lobster is done, you can put it aside and pour your egg whites (or regular eggs, whatever) into the pan. You should let them cook for a little while, until you can pull some of them up from the surface of the pan, and the underside looks a little brown. This is usually around the time the egg whites really start bubbling. Quickly add your grated cheeses and chives and flip one half of the eggs so that they are face down on the other half of the eggs, making a half-circle of egg white and cheesy goodness. Cook until both sides are brown to your liking. Slice or chop the lobster tail and spread on top of the omelette.

Now, to why I didn't broil that lobster tail... I was going to coat the lobster tail with a little butter before broiling, but I didn't have any melted butter, so I grabbed the butter stick and held it near the heat of my preheating oven. Except my fingers were apparently slippery, and... the stick of butter went sliding into the oven. Where the wrapper burst into flames. Big, bright, orange ones that would be a lot prettier if they weren't in my kitchen. I slammed the oven door shut, hoping to contain the flames while I tried to figure out what to do. Meanwhile, I can see through the little window on the door that half of the oven is glowing bright. Thinking fast, I grabbed the pitcher from my blender from the drying rack (from a previous night's tapenade-making), filled it with water, and threw open the door, to be confronted by a brightly-glowing oven, only encouraged by the sudden rush of oxygen. I threw the water onto the flames... not quite out yet, and growing fast. Fire extinguisher? Like I knew where one was. I wish. I quickly filled the pitcher again and drenched the flames again, this time getting them all. Moral of the story? Don't hold flammable things near an open oven ready for broiling.

Backtracking.

Time to backtrack a bit. Please bear with me, as I won't remember everything. There will be several meals/marinades/random dishes covered here:
-Red salad
-Roasted red pepper tapenade (to be used in a listed meal)
-Snapper Vera Cruz (courtesy of Central Market)
-Chicken & various marinades
-Butterfly pork chops & various marinades

RED SALAD
No, this is not my subliminal tribute to communism. This is an original recipe including some of my favorite fresh foods.

Ingredients:
1/2 head of red cabbage, 1 bunch of red radishes, approximately 20 cherry tomatoes, 1 scoop of red pepper aioli, 2 spoonfuls of whipped cream cheese, olive oil to consistency

Directions:
Chop 1/2 head of red cabbage into thin pieces. Tear the pieces apart so the individual slices of red cabbage are separate. Clean radishes and remove heads. Slice radishes into halves, and then halve them again. Combine chopped red cabbage, radishes, and cherry tomatoes in a bowl. In a separate bowl, combine red pepper aioli (I like to use the deli stuff from Central Market; "one scoop" is how I measure buying and using it.) and cream cheese. Pour olive oil (a little bit at a time) in with the red pepper aioli and cream cheese and stir. Keep adding olive oil in small doses until the dressing has a very liquid consistency. Pour the dressing in with the vegetables and mix well. Chill in the refrigerator for a few minutes before serving.

ROASTED RED PEPPER TAPENADE
This tapenade is to be used in the Snapper Vera Cruz. It was created based on recipe suggestions from several sources, and it was the first time I had ever made tapenade. It is a very basic thing that no one seems to know a) what it is or b) how to make it. Here is a link to a short description of what it is: http://en.wikipedia.org/wiki/Tapenade

Ingredients:
20 black olives, 4 anchovies, 1 tablespoon of rinsed capers, 1 inch-long piece of a roasted red bell pepper, olive oil, 1-2 cloves of garlic, 1/2 of a fresh lemon or lime.

Directions:
Chop the black olives into smallish pieces. Chop the garlic (1 clove if you're not a big, big garlic fan like me; 2 cloves if you are) into pieces about the same size as the olives. Put the olives, anchovies, pepper, capers, and garlic into a mixer or blender. I sauteed the garlic in a pan and then added the tapenade, because the tapenade I was making was for the Snapper Vera Cruz, but you can also blend the garlic into the tapenade. Pour enough olive oil in to cover everything that you're blending. Squeeze the juice from the lemon or lime into the mix. Mix or blend until it is a smooth, not lumpy, spread. I used the "Puree" button on my KitchenAid blender, and I had to let it go for a few minutes, but you be the judge of how smooth you want your tapenade. When it's done, you will want to strain any excess olive oil. Serve on bread or use in a recipe.

SNAPPER VERA CRUZ
This recipe is courtesy of Central Market. If you are from an area that does not have Central Market, first off, I'm really sorry. Second, Central Market is a place with a wide variety of fresh, delicious, sometimes organic foods available. Great tastes come from there. They regularly hand out recipe cards for free. It's kind of like Trader Joe's or Whole Foods, but bigger, better, cleaner, friendlier, and with a wider variety of products and free recipe cards.

Ingredients:
Red snapper (1-2 filets), 1 20-oz. can of crushed tomatoes, 1 lime, 1 lemon, 2 cloves of garlic, roasted red pepper tapenade (see above), salt and pepper to taste.

Directions:
Start by marinating the snapper. Squeeze juice from the fresh lime onto the fish, then add some salt and pepper, amounts based on how much you like each. I lightly covered the fish in pepper, then added a few shakes of salt. Place the fish into a Ziploc bag and put it in the refrigerator. Preheat your oven to 350-375 degrees (honestly, I don't remember what temperature I used, and the recipe card I had has gone missing, but standard fish cooking guidelines state 400 degrees for 10 minutes for each inch of thickness; since red snapper is not very thick and you're cooking this for 15, I would suggest 350-375). Meanwhile, get started on your tapenade, following the recipe above. After the fish has been marinating for 10-15 minutes, remove it from the refrigerator and place it in a pan. If your oven is done preheating, put the fish in, and cook it for 15 minutes. I personally prefer to turn the fish around about halfway through the cooking time so each side is evenly cooked.

Chop up your garlic. Add a little olive oil to a frying pan, and begin sauteeing the garlic with the burner turned to high. After a few minutes, add your tapenade and crushed tomatoes, and turn the heat down a bit. Let this mixture simmer, stirring regularly, for a few minutes. Take it off the burner until the fish is done in the oven. When you remove the fish from the oven, put your your mixture back on the burner at medium heat, and add the fish. Flip the fish a few times through the next five minutes. After five minutes with the fish in the pan, you're done. Serve with some fresh lemon juice squeezed on top. This is delicious with white rice, black beans, or both.

CHICKEN + MARINADES
These are just basic instructions on how to cook chicken, plus a few marinades I've tried that have been good.

Ingredients:
Chicken! I recommend using air-chilled, vegetarian-fed chicken, if you can get it, as this makes for a MUCH fresher-tasting, more tender chicken breast. It's 50 cents/lb. more expensive than regularly-chilled chicken at Central Market, which is about a 10% increase over the price of regular chicken (worth it to me).

Directions:
Marinate NO MORE than 12 hours. To bake chicken, cook at 325-350 degrees until the chicken responds softly when you press on it with a fork. Betty Crocker says this time should be about 15 to 20 minutes. I think. If you want to check, cut into the center of a breast. If the meat is at all pink, they are not done yet.

Marinade 1:
In a Ziploc bag or plastic container, combine your chicken breast(s), red wine (enough to cover all of the chicken; I recommend using a pinot noir or grigio), a little rosemary, and some sliced fresh radishes. I would not recommend marinating chicken breast(s) for more than all day (ie, start the marinade in the morning before work or whatever you're doing that day; use it before bed). However, you should marinate chicken for at least a few hours.

Marinade 2:
In a Ziploc bag or plastic container, combine a few fresh basil leaves, your chicken breast(s), and some red wine.

That's all I can remember for now.

PORK CHOPS + MARINADES
More basic instructions on cooking, this time for pork, plus a few good marinades.

Ingredients:
Pork! I recommend using Berkshire pork, if you can find it. This is a higher quality meat with a more flavorful taste. Usually, it is slightly more expensive. I also love to use butterfly chops.

Directions:
Pork can be cooked in many different ways - frying, baking, broiling, grilling, etc. My personal favorite is broiling. To do this, preheat your oven to "broil", place the pork chops on a broiling pan, and when the oven is done preheating, put them in. You should flip the pork chops every 3-4 minutes until they respond softly when pressed with a fork, or a total of 4-5 flips. If you want to check if they are cooked enough, cut into the center of one piece, and if the meat is really really pink still, they're not done.

Marinades: In a Ziploc bag or plastic container, combine your pork chops, soy sauce, red wine, and sage. Or oregano. Or no red wine, but Chipotle Tabasco sauce. Or anything you find in your spice cabinet. Truth is, I'm having trouble remembering what combinations I used. I'll let you guys know as I go along. The darker and thicker the meat, the longer you need to marinate it; I would not marinate pork chops for more than 24 hours. Then again, I'm a HUGE stickler for freshness.

Alright, stay tuned for more, but that's it for this post. Coming up next: lobster tail six-cheese omelettes, and a big blooper.

Tuesday, February 13, 2007

Welcome to the savory life.

Welcome to the savory life. I've started this blog, inspired by that of a friend from school, so that I may document my adventures with cooking - what works, what burns, what tastes great, and what is Spot-worthy - while sharing with you, my audience. If you have any questions, do not hesitate to e-mail me. I will be glad to help you any way I can. Please note here that many of my ideas, recipes, and techniques are actually products of the great minds at Central Market, who help me determine what to buy and what to do with it.

Cooking has recently become a huge part of my life. Back in October, I took residence in an ExtendedStayAmerica in Meriden, CT. For $65 a night, I had a hotel room that was more like a studio apartment, with a tiny little kitchen. I had a few burners, no oven, a refrigerator, and a microwave. It was there, in room 310, that my love for cooking blossomed. My first real meal, I cooked a family favorite - asparagus with cream sauce. To go with my lovely asparagus, I made Jack Daniels steak strips and tomato basil pasta, with a lime sherbet punch dessert. It was amazing. I realized how much I really enjoyed the process and the fruits of my labor. For the next month or so, I was cooking up a storm in that tiny little kitchen, on that tiny little stove. Now, I have a full kitchen, and my appetite is only more voracious. I spend hours every day wandering the grocery store, looking for new things to try, and then coming home to cook whatever I found to perfection. Stick around for the tastes and the laughs to come as I learn more about food, cooking, and myself.

I might backtrack a little and cover some stuff I've already done in the next entry, but after that, it should be posted right after I cook it.