two more free days in front of me. this will no doubt pass very quickly. i have things to do, but am not sure if i will get them all completed. but no matter i am in need of taking some time.
i went to see “Life During Wartime” last night. what a strange buffet it was. without a doubt, i am completely unqualified to relay the accurate intentions of this film. but i will state that i left with more questions than answers, and i love my life more when there are questions. it was full of tears and ghosts, misdirection and missteps, and much of this was presented in such an exaggerated and retro-vivid style. it felt colorized and sanitized and sun bleached. i found myself laughing because some of the scenes were so uncomfortable that i had to ease my own queasiness. Charlotte Rampling chewed the scenery with her very small scene at the Deauville Hotel on Miami Beach.
i made pear crisp yesterday and ate way too much of it. the pears are so superb right now and i used a box mix called “whistlestop cafe” from fannie flagg. for all you young folks, fannie flagg was a hoot of a celebrity who used to appear on “The Match Game” with Charles Nelson Reilly. She also wrote the screenplay “Fried Green Tomatoes At The Whistlestop Cafe” which later became one of my favorite films “Fried Green Tomatoes”. I am adding a link to the cooking items, as they fall in line with the current home cooking trend.
a friend has lost both his grandmothers this august. i am driving him to the airport to attend the second service. i think we are having lunch at park burger. a new one just opened in our neighborhood where the old “bump and grind”. but, we may end up going to d-bar as they have added a full menu to their once dessert only offerings. i am giving him a copy of “when things fall apart” by pema chodron. this book still helps me find my way when the fan spews shit. “To be fully alive, fully human, and completely awake is to be continually thrown out of the nest.“… Pema Chodron
my building relandscaped along one street last weekend. there are 3 levels and it took 5 people 18-20 hours to get it done. there were lots of new plantings that were installed. we planted hydrangeas, dwarf korean lilacs, daphne, and 3 types of grasses. it will be months before we really see the results. who says i am not learning patience?
i bought the most amazing balsamic reduction at Marczyk’s last week. it is combined with truffles and has an undeniable earthy flavor. i used it on an heirloom tomato salad with fresh basil, but took it later that day to a party i was working and the the chef used it for the tenderloin and the salmon she served. it is bottled by Cucina Viva and is imported from Italy.
as i consider a title for this post, and read the pastiche that makes up this post, i am reminded of a line in the film alluding to the truth that as a nation we are still involved in a war. a war that has been going on for so long that i have numbed myself to this fact. i put blinders on and try to forget that my country’s (and my own) addiction to fossil fuel has been at the core of nations tumbling and citizens dying. maybe this would account for the consistent crying jags, the visits from ghosts, the tortured memories, and the tattered relationships that filled each frame of that film..
just beyond the millennium bridge at the end of the 16th St shuttle (at Union Station) is a whole new neighborhood which is part of the gentrification of that area. There are lofts, shops, cafes, and restaurants sprinkled among the new (and refurbished) construction. Everything looks clean and tidy and the pavement and landscaping still appear new. perched on a corner unit across from the park is a latin/asian fusion restaurant from Richard Sandoval named Zengo.
my friend and i went for dinner and i was genuinely surprised. the flavors were distinct, the spices and citruses were pungent, and the portions were generous. the servings are big and so are the prices. appetizers run about 10-15 and entrees are 21-34. but there is a tasting menu which runs sunday thru thursday and offers diners a sampler option.
i am posting the selections as we had them. the soft shell crab was lovely- completely. small flour tortillas, a cole slaw with lime and wasabi accented the crab perfectly. the salad course with grilled watermelon and seared ahi could have been a meal for me. but without the tenderloin languishing in ginger serrano i am not sure i would have gotten a real glimpse of the statement presented by Zengo. “Zengo is Japanese for give and take”, this give and take is completely evident and creates a beautifully choreographed tango for the tongue.
1610 Little Raven Street, Riverfront Park
Denver, CO 80202
SOFT SHELL CRAB
won bok slaw / thai chili
lemon~sake aioli / soft tortillas
TUNA TATAKI SALAD
avocado / kaiware sprout
masala~achiote grilled chicken breast
naan / black bean dal
cilantro / mango
beef tenderloin / broccolini / mushroom
onion / roasted corn salsa
GLUTEN FREE MOLTEN CHOCOLATE CAKE
white chocolate ~ green tea ganache
vanilla ice cream
I had this for dinner last evening.. I can’t remember being so pleasantly surprised by a meal in quite some time.
Lemon Chicken with Croutons
Recipe By : Ina Garten – Barefoot in Paris
1 roasting chicken — (4 to 5-pound)
1 large yellow onion — sliced
Good olive oil
Freshly ground black pepper
2 lemons — quartered
2 tablespoons unsalted butter — melted
6 cups bread cubes (1 baguette or round boule) — (3/4-inch)
Preheat the oven to 425 degrees F.
Take the giblets out of the chicken and wash it inside and out. Remove any
excess fat and leftover pinfeathers. Toss the onion with a little olive
oil in a small roasting pan. Place the chicken on top and sprinkle the
inside of the cavity with salt and pepper. Place the lemons inside the
chicken. Pat the outside of the chicken dry with paper towels, brush it
with the melted butter, and sprinkle with salt and pepper. Tie the legs
together with kitchen string and tuck the wing tips under the body of the
Roast for 1 1/4 to 1 1/2 hours, or until the juices run clear when you cut
between the leg and the thigh. Cover with foil and allow to sit at room
temperature for 15 minutes. (The onions may burn, but the flavor is good.)
Meanwhile, heat a large saute pan with 2 tablespoons of olive oil until
very hot. Lower the heat to medium-low and saute the bread cubes, tossing
frequently, until nicely browned, 8 to
10 minutes. Add more olive oil, as needed, and sprinkle with 1/2 teaspoon
salt and 1/4 teaspoon pepper. Place the croutons on a serving platter.
Slice the chicken and place it, plus all the pan juices, over the
croutons. Sprinkle with salt and serve warm.