Showing posts with label drinks. Show all posts
Showing posts with label drinks. Show all posts

Sunday, December 10, 2023

24 percent less sad

Anthony Lane has been a film critic for the New Yorker for almost 30 years. His film reviews are invariably funny and well written. But for me, the defining characteristic of his reviews is that I can almost never tell if he’s recommending that I see the movie or not. No stars, no thumbs up or down, nothing to definitively point the way, not even the general tenor of the review.

No such problem, though, with his recent review of Build the Life You Want: The Art and Science of Getting Happier, a new book by Arthur C. Brooks, who teaches a class on happiness at Harvard and writes a happiness column for the Atlantic, and Oprah Winfrey, who needs no introduction. Well, nominally by both of them anyway, as Oprah is apparently responsible for only about 14 pages of a 240-page book. One of Oprah’s contributions: “I was curious about so many things [on the Oprah Winfrey Show], from the intricacies of the digestive system to the meaning of life, to which Lane responds that “[h]ad she been French, of course, those two items would have been the same.”

Oprah says she appreciates Brooks’s “science-y” approach to the subject matter. As, for example, when Brooks cites a study finding, I kid you not, that “among great composers like Beethoven, a 37 percent increase in sadness led to, on average, one extra major composition.” Lane, bless his heart, says “[t]hat sentence makes be 24 percent less sad, and 81 percent more inclined to giggle, than anything I have read this year.” (Seriously, how the fuck could they possibly measure that with so much accuracy?)

Lane also takes issue with Brooks’s imperatives. In addition to the title “Build the Life You Want," there are, among others, “Start by working on your toughness,” “Rebel against your shame,” “Treat your walks, prayer time, and gym sessions as if they were meetings with the president” (“Which President?” Lane asks), and, my favorite, “Remember: You are your own CEO,” which leads Lane to question “Do I have to wear a suit to brush my teeth? Is my dog a shareholder?”

For once, Lane’s thoughts on the subject matter being reviewed are readily apparent. This is one happiness book I’ll skip.
 
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Monday, August 15, 2022

Coffee options, episode III

I don't drink a lot of coffee, which upsets my stomach in large quantities, so I like coffee drinks made with small amounts of coffee, like espresso and Vietnamese Yogurt Coffee. This is another one in that vein, made by pouring a small cup of espresso over some sweetened almond syrup and ice. Perfect for a hot summer day. And it originated in the Salento (the heel of the Italian boot), which makes it all the more perfect.



Caffè Leccese

Time: <6 minutes
 
You can see a recipe (in Italian) and some pictures at Il Cucchaiaio d'Argento (the Silver Spoon). If you're looking for something else to do with your orgeat syrup and want a Christmas or New Year's Eve cooking project, try the Orzo di Natale (Christmas Orzo in Swallow's Milk) on page 378 of The Italian Country Table (1999) by Lynee Rossetto Kasper. 

For each glass
Moka pot coffee
3 or 4 small ice cubes
40 ml (~2¾ tablespoons) cold orgeat (almond) syrup (substitute almond milk if necessary)

    1. To make the Moka pot coffee: Heat up some water in a tea kettle. If you have an electric kettle, set it to 200 degrees. Fill the bottom chamber of a Moka pot with hot water up to the bottom of the release valve; don't cover the valve with water or it won't work in case of a pressure emergency.
    2. Insert the funnel-shaped filter into the bottom chamber. Fill the filter with fine to medium-fine (not super-fine) ground coffee. Level off but don't tamp down.
    3. Carefully screw the top of the pot onto the bottom chamber (which is hot). Set over medium heat, with the handle facing away from the heat so it doesn't get too hot.
    4. When the coffee starts sputtering out with bubbles instead of in a steady stream (it will go about 80% of the way up to the spout), remove from the heat.
    5. Meanwhile, place the ice into a glass, then pour in the cold syrup.
    6. When the coffee is ready, pour that over the ice and syrup. Stir and serve.

Sunday, October 31, 2021

Coffee options

One of the highlights of our post-vaxx, pre-Delta trip to Seattle was getting to enjoy two meals at Moriah's house in the company of her roommates and other assorted guests, including Mom, Brad, and me. The first was a make-your-own pizza night using an Ooni pizza oven, which churns out 12-inch pizzas in about a minute just like at the pizzeria. The second was a brunch, which featured lots of tasty food and our introduction to Vietnamese yogurt coffee (Sua Chua Cafe).

About six weeks after the Seattle trip, Aunt Kelly dipped into her prized stash and sent me a bag of Quarta Caffè for my birthday. Quarta is the brand Grandma Pina favored and stocked up on every summer. It's only made in Lecce and not exported anywhere, as far as I know. In fact, Uncle Bob confirmed in a funny note accompanying the gift that Aunt Kelly is the "sole U.S. importer" of Quarta Caffè, through some mysterious channels only she knows about.

I'm not a big coffee drinker, but it's nice to now have two options to go to when I'm feeling a hankering. The beauty of both Sua Chua Cafe and an espresso made with Quarta is that there's just a little bit of coffee, so I get all the flavor and aroma but not enough of the acid to upset my stomach. Perfect.
 
 
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Thursday, June 10, 2021

Don't have to

We recently had dinner with Andi and Adam, who told us about Carter's latest behavior. When they ask her to do something she's not particularly keen on, Carter responds, "Don't have to," then continues going on about her business. This strikes me as a wonderfully succinct summary of the new phase of life Carter is moving into, where she'll exhibit some defiant behavior as she starts forming her own opinions about things.
 
Of course, having an opinion doesn't stop when you're two, so we've taken Carter's example and made "Don't have to" the new rallying cry around here. Ask Brad a question at family dinner designed to start a conversation he's not interested in having? "Don't have to." Ask me to plan some activity I don't want to do? "Don't have to." You get the idea. For some reason, though, this has proven to be a less effective strategy for a fully formed adult than I imagine it to be for Carter.

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Saturday, July 25, 2020

Summer lockdown project

Over the past year, Cassie followed Dylan's lead and really took to climbing. After making regular trips to a climbing gym in Tallahassee, Cass was bummed when going to the gym was ruled out. So she started researching home climbing walls and put together a fancy PowerPoint presentation to convince Mom and me that it was feasible in our house. After we signed off on the project, Mom and Cassie ordered and got in all of the necessary materials. With a huge hand from Adam on the construction parts of the project, we now have a really cool climbing wall in Dylan's old room:

Before

During

Adam doing the heavy lifting on the project

After

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Monday, March 4, 2019

Winning Valentine's Day

I haven't historically been a big fan of Valentine's Day, since I've always felt like it's one of those holidays that was invented by greeting card companies and jewelry stores to move more product.[1] But this year, I decided to go big or go home. I got Mom one of those mushy greeting cards, then I doubled down and wrote her a love poem of my own and tucked it inside. In the weeks leading up to V Day, I made the Clementine Chocolate Lava Cakes three times and the Chai Spice Ganache Truffles to get the recipes down. Finally, I spent hours researching the right present: Mom recently switched from coffee to tea for her morning caffeination beverage of choice, and she's been especially keen on chai latte. And nothing tops off a chai latte like steamed milk with a big head of froth. So I did my homework and found a top-rated milk frother that steams and froths the milk and works especially well with almond milk.

After all that, Mom ditched me on V Day to fly down to Florida and spend the weekend with Cassie (which I knew going in, to be fair). Even so, I made another batch of the Chai Spice Ganache Truffles and sent them with Mom to share with Cassie. Talk about having "hand" in the relationship.

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[1] I have always been wrong in this feeling, as it turns out.

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Monday, June 12, 2017

Uncle Bob goes to Dr. Ho's

We had Uncle Bob in for a quick visit this weekend. Among other things, we had a nice hike in Biscuit Run (Uncle Bob was impressed with our nearly private walking spot in the woods about 200 yards from our front door), enjoyed Wonder Woman (a female superhero to rival Buffy), and then Brad and I took Uncle Bob on a pilgrimage to the mighty Dr. Ho's. As usual, we ordered an absurd amount of food and left feeling overstuffed. Thanks to Uncle Bob (not gluten-free, not vegetarian), I was finally able to try the legendary Bellissima pizza (a Margherita pizza topped with shaved country ham, shaved Parmesan, and arugula dressed with a lemon vinaigrette), which was everything it's cracked up to be. We also tried some seasonal Watermelon Agua Fresca, which was very refreshing on a hot day.

This afternoon, I tried to recreate the drink and I think I got pretty close after a few tries messing with the proportions. Most of the recipes I looked at only used a tablespoon of sugar or other sweetener (such as agave nectar), but I had to keep increasing the amount to get it to taste like Dr. Ho's, and Mom definitely approved of more sugar. You can experiment with the sugar to get it how you like it.

UPDATE (8/4/18): I switched to a new recipe using a no-cook simple syrup to sweeten the agua fresca.




Watermelon Agua Fresca

Adapted from Local Flavors (2002) by Deborah Madison, and Alice Medrich via Food52 (for the simple syrup)

You can serve this with a splash of tequila if you like.

No-cook simple syrup
⅓ cup (67 grams) granulated sugar
⅓ cup (80 grams) water

Agua fresca
3 pounds of watermelon, with the rind
2 large limes
1 tablespoon orange blossom water, optional (you can substitute orange juice or an orange liqueur such as triple sec or Cointreau)

    1. For the no-cook simple syrup: Stir the sugar and water together thoroughly. Wait 10 to 15 minutes, stirring from time to time, until the sugar is dissolved and the liquid is clear. Makes about ½ cup simple syrup.
    2. Meanwhile, remove the rind from the watermelon and discard any seeds. You should have about 1½ pounds of watermelon flesh. Chop the flesh into large chunks; puree the chunks in a blender. If all you have is a personal blender (like a NutriBullet), you can puree the watermelon in batches. Transfer the watermelon puree to a wide-mouth pitcher or container.
    3. Cut 4 thin slices of lime for garnish. Squeeze the juice from the rest of the limes into the watermelon puree. Stir in the simple syrup and the orange flower water, if using. Refrigerate until ready to serve. Serve in ice-filled glasses, garnishing each glass with a slice of lime. Makes about 1 quart, serving 4.

Wednesday, June 15, 2016

Breakfast choices, episode II

When you get old enough that lactose stops agreeing with you, you need a breakfast alternative other than the cereal and milk you've eaten for your whole life (what a sad day). Enter the brave new world of the smoothie.

Like fruit salad, smoothies are not something you really need a recipe for. Just experiment with throwing in handfuls of this and that until you hit on the formula you like. Mom adds all sorts of stuff that I don't, like protein powder, coconut oil, and almond milk. She recently started using chopped kale, which turns her smoothies a repulsive vomit color, but who am I to judge?

Anyway, this is what I put in my breakfast smoothies. And no, I'm not actually so anal retentive as to weigh out the ingredients every morning, but I did just this once so you can refer back to this recipe when I'm old(er) and (more) senile and Mom or you have to blend up my morning smoothies for me.



Fruit Smoothie

Time: <5 minutes

If you want to boost the protein and calcium without using protein powder, try adding a few spoonfuls of silken tofu; you won't even taste it.

100 grams (1 cup) frozen mango chunks
50 grams (½ cup) frozen strawberry slices or blueberries or cherries
150 grams (~⅔ cup) plain yogurt, regular or Greek, preferably nonfat or low-fat
5–10 grams (1–2 tablespoons) flaxseed meal
teaspoon unsweetened cocoa powder (optional)
1 medium banana (~100 grams unpeeled), preferably cold from the fridge, broken into a few chunks
2 Medjool dates (~38 grams), pitted
~⅓ cup (80 grams) dairy or unsweetened nondairy milk, as needed

Add the ingredients to the cup of your regular or bullet-style personal blender in the order listed. Blend until smooth.