Memories, Memoirs, and Sandy

As I write this New York City is in recovery mode from the raging path of Hurricane Sandy. She brought horrific winds, high waters and widespread damage. Thankfully my roommates and I, and our apartment were unharmed, barely a flickering light. I'm so grateful to have avoided any harm or damage but throughout the storm I've thought about what people will be remembering when all is back to normal and time has passed. 

For over a year I've been consuming food memoirs as if they were kernels of buttery popcorn at a suspenseful movie. Due to this I have taken on a strange perspective for how I consider life events, major and minor. As things happen I begin sorting them into chapters of my own imaginary memoir. I debate what will carry enough weight to exist within the "New York Years," if I will ever actually leave New York (I intend to, someday) and what might come after it. When it comes to Sandy I keep going back to the outpouring of food chatter that came about. Nowadays it is our default to share what we eat for breakfast, lunch and dinner - but usually only if it is particularly amazing or interestingly mundane. Sandy brought about full fridge-clearing feasts, warm comfort foods, stress/anxiety munchies and odd flavor combinations shared thanks to Twitter. 

At my house we refused to buy bottled water, opting instead to fill empty wine bottles with clean tap water; I baked a chocolate banana bread for the sake of using up ripe bananas and correcting the lack of sweets in the house; Monday night dinner consisted of a first course of banana pancakes then an impromptu second course of Mexican black bean pizza due to a severe protein craving; tonight to rejoice in the calm post Sandy evening we made a feast of steak and pasta with a bright green salad. Food was a crutch and a way to entertain ourselves while waiting for the storm to begin then finally come to pass. In large part thanks to the uneventful effects of Sandy's fury chez moi, it will be the meals I can remember. 

I think food plays such an important part of memory because of all its sensory effects - we see, smell, touch, hear and taste as our mouths water and our stomachs yearn. In the coming months I hope to explore memory and memoirs more here on the Culinary Librarian. Here's hoping...

Anticipations

Even though my last post was titled "Transitions" there have been even more since then. All summer long I have been in anticipation of changes to come. The new job, the new apartment, the new roommates, the new kitchen, and above all a new attitude and a new outlook on life. Each and every change has come about with careful consideration and weighed options, and fortunately each has been a cause for celebration. 

The not-so-new job is still going very well, still not related to food but so far plenty to learn, plenty to contribute and even lots of fun to be had. The real star at this point is my new home life. I've gotten lucky, especially for New York, and have consistently lived with relative strangers who have turned out to be fun companions and some even good friends. Even if you live in the most beautiful place in the world it can be soured by poor quality of company. Thankfully, once again, I seem to have found myself among roommates-cum-friends to be. With good relationships in place I'm free to enjoy my new home at ease. And this is where all the celebration really comes in... 

Before I was in a decent sized bedroom... without windows. Before I had a nice wide kitchen with a full-size fridge and a working gas oven... that occupied half of the room considered to be the living room. As I said, I had wonderful roommates and a Manhattan-low rent so I was in that apartment for over two years. When it was time to find a new place, these factors created my primary requirements: windows/light/air and as real a kitchen I could find within my rent budget. I'm pleased and proud to say my needs have been met in abundance.

The new bedroom is bigger than the last (more room for my books!) and features two high and wide windows, full of light, air and city sounds. The kitchen, conveniently located right next to my bedroom, is galley-style with room for an eat-in table and chairs, lots of cabinets and up-above storage, a full-size gas stove, full size fridge and yet another window (expect better daylight food photos). In addition to these key features, the new place also has a spacious living room-cum-dining room, wide hallways, big closets and a black and white tiled bathroom. Seriously, there are wins left and right in this place! Oh there's laundry in the basement, too! And even with all of this my rent hardly changed (even when you divide the broker's fees across 12 months its not a big jump). I feel so fortunate. 

But back to anticipations. The job and apartment changes had been anticipated for years and months. Now that they have both happened, I'm finally picking up my new rhythm. This is the very first night I have come right home from work with no where to go, no one to see and no feeling of "should" in terms of unpacking, doing laundry, sorting apartment things, etc. Empowerment and liberation flow over me. 

Transitions / Obsessions

You may be wondering why I haven't written in over a month, why I haven't been Tweeting as incessantly as normal or why you haven't seen what I've been eating for dinner on Facebook. The reason is I've been going through a series of transitions that still aren't completed, but should be soon. New job, new schedule, less free time (in a good way, but an adjustment), almost a new home and hopefully once I am in a new rhythm after all the new changes have settled in, a new outlook on life. 

The new job is surprisingly not related to food (nor was the old one) but I think I made a good decision and think I will find a lot of satisfaction while I am at work and it most days it won't feel much like work at all - in the best way. The new home will hopefully be warm, welcoming and see delicious dinners, jump-starting breakfasts and gracefully prepared take-to-work lunches - this is all to be seen at this point. Change is hard, and I'd be lying to you if I said the past few weeks have been a breeze. But is it the challenges that teach us about ourselves, that strengthen us for the future and that make us who we are. 

My point with this post is to check in, to show you I'm still here and that I've been thinking of you, my readers (however few there may be), and that I still love food and food writing just as much as ever. I've just had a lot on my plate (pun intended). One of the things I've always thought of doing here on the blog is a periodical favorites list. There are a number of blogs that do these, but I am 100% a gusher so having a bit of an outlet for the things I'm obsessed on a regular basis would be helpful for me and would hopefully introduce you to things you had yet to hear about but may also love. The list below is not all food related and it wouldn't be if I start doing this once in a while- which is another thing I like since I do try to keep The CL as food-centric as possible, but I love so, so, many things. 

So how about we test the waters and I'll do a list of just five things I can't get enough of right now and you let me know what you think. Okay? Good, here we go: 

Current Obsessions

1. The TRI Studios "Move Me Brightly" concert. 

The 70th Birthday Tribute Concert to Jerry Garcia took place a few days after his would-have-been 70th birthday at Bobby Weir's awesome studio/venue in San Rafael, California. There is this awesome mix of musicians and fantastic energy to the whole performance. Luckily I found out about the live stream in the nick of time and happened to be home to sit around and watch it. The quality was great and the concert went on for about 5 hours - true to genuine Dead show form. I love love love it! The favorites of this favorite: the two songs Cass McCombs performs (he's on the verge of becoming a next Current Obsession). You can watch most of the show through this Yahoo link. Check out Mr. McCombs on "Dupree's Diamond Blues" at around 16:50 and then a truly awesome version of "Terrapin Station" at 53:20. "Terrapin" had some added weight that night because of the wonderful rendition but also because "move me brightly" is a line from the song. Enjoy! 

FIAF’s Bastille Day Celebration and 9 Steps to Perfection!

For the third year in a row I honored French National Day by celebrating on 60th Street with FIAF and friends. It wasn’t until last week that I realized I had yet to write a true post about the festival. So this year I’m going to tell you a bit more about a great event, how I celebrate, and hopefully entice you to mark your calendar’s and plan to get to Manhattan for next year’s fête (which according to my estimations should fall exactly on July 14th!).

My friends and I start the day with breakfast and bubbly. Since the festival starts at noon it’s a good idea to have a relaxing morning complete with a filling French-inspired meal and some proper champagne. Egg and cheese crêpes are always a favorite. Though I’ve yet to make them for Bastille day oeufs en cocotte served with a crusty baguette for dipping would be another great choice. If you’re not feeling up to cooking or if you apartment is too sweltering to bear in the city summer (often me) head to any of the city’s pastry shop/cafés- one of the many Le Pain Quotidien will do or get more authentic at MacarOn Café, Dominique Ansel Bakery or La Maison du Macaron. After you’ve had your fill and are feeling a bit light and giggly from the champagne make your way to East 60th Street between Fifth and Lexington Avenues.

There are a number of things you should make sure to do during your time at the Bastille Day Fête:

First: Stop to smell the roses at Ode à la Rose.

You might pick up a small bouquet to bring home, too.

 

Second: Eat as many macarons as necessary.

Don’t miss MacarOn Café’s special Bastille Day macaron.

Consider picking up a box from Fiancier, Francois Payard and MadMac. You will be craving these once your wine buzz and initial sugar high die down.

MacarOn Café hits Midtown with more than Macs

Yesterday morning my alarm clock went off an hour earlier than normal for a very good reason. I was invited to celebrate the grand opening of MacarOn Café's new location on Third  Avenue. As you may well know by now, MacarOn Café is one of my favorite spots in the city for getting my macaron fix. I can always count on a variety of flavors, something new to try, and above all consistently perfect shells and fillings. My favorite location has been the 59th and Madison shop; it is on my way home from work, right by FIAF and has cozy seating in the back. The new shop, located at 750 Third Avenue (between 46th and 47th) may very well become my preferred location in the coming weeks thanks to an evening menu and another favorite of mine: wine. The pink-and-white shop is officially open now but the evening menu and wine will begin in the coming weeks. I can't wait to try it out and will be sure to report back when I do.

The Third Avenue location is in a great spot, right by Grand Central, and easily accessible from the north, east, south or west. Yesterday white and pink balloons encouraged  guests to come in for a free macaron and maybe a perfectly made espresso beverage or a cup of Mariage Frères tea. I was glad to start my day with a balanced cappuccino complete with decorative foam on top.

Fortunately I was able to spend a bit of time chatting with Cecile and Arnaud Cannone, the chef and owners of MacarOn Café. Cecile and I spoke about the process of making macarons and, as always, ways of troubleshooting problems when baking the shells. She advised me how key controlling the humidity of the oven is and suggested not baking them in the summer when it is as humid as it has been in New York. We discussed some flavors- Cecile, like me, is a chocolate lover. I mentioned to her how I like that there are always new flavors to choose from when I come by. Most recently I tried the new Earl Grey, which I had bought for my friend Kyle. I don’t normally enjoy Earl Grey teas or bergamot in general so I didn’t try it until he told me it tasted like… Trix cereal! (They really do!) I told Cecile this but she hadn’t hear of our sugared-up American Trix. I suggest trying one out when you stop in.