Dahlia Days and Jersey Delights

Pam’s Pictorama Post: These are not only the dog days of summer but International Dog Day as I sit down to start this. No dogs here in the House of Seven Cats and I think the Jersey Five find the addition of the two New Yorkers two too many more let alone pups.

Blackie has wiled most of his days away in our bedroom when not hunting up Cookie (who resides in Kim’s studio upstairs) and eating her food. He’s also gotten into numerous tussles with Beau, the head of cats here and fluffed himself up into a righteously puffy Halloween-esque fellow. I am trying to resolve the problem with an extra can of food in the late afternoon. It might be working.

*The view from the back deck one glorious afternoon.*

I am on the back deck as I write, where I have spent many happy hours this vacation. Stormy, the gray tabby who seems to be perpetually surprised and terrified by the world, is at the back door looking out – hoping against hope that a fat fly will land on the screen door for her to chase.

Labor Day comes early this year but having said that the light in the afternoon already has a fall look and I have seen large v’s of birds starting to make their trek south. The evenings are chilly enough to warrant a jacket and I am starting to eye the little used fire pit. However, the earlier part of the day in full sun can be roiling hot so we are not there yet.

With heavy spring rain and subsequent dry spells the dahlias are slow to bloom this year but their show now that it has started is worthy. A few new entries are small in bloom stature but bursting with bright colors, red and white and an orange red and yellow. My beloved hummingbirds come to feast on them and they go from one to another and back to a favorite – like a bird buffet. ( Does anyone know what I mean when I say hummingbirds, hanging in the air, look like they are somehow stopping time?)

I can almost always find bees tucked in the centers of the dahlias, drowsily, drunkenly and dizzily covered in pollen. The strawberry plants are also enjoyed by the hummingbirds and are overflowing with flowers right now. I think I’ve mentioned before that they oddly produce only the tiniest, almost doll sized fruit – delicious but bizarrely small.

The tomato plants promise produce, hanging green on the vine but ripening SO slowly. Another producing tiny tasty yellow cherry tomatoes is doing a great business – unusually small but tasty bits being the order of the day here I guess. We pop small handfuls in our mouth, still warm from the sun. The jalapeno peppers are bountiful (and perversely huge) and of course are the hardest to use up quickly without killing my diners with devilishly spicy treats.

This year has felt like a real vacation. Kim and I have taken long daily walks to the neighboring towns, shopped in the antique stores and scored some items. We brought piles of books from New York (and admittedly added to them) and we have worked our way through almost all of them. Kim has been catching up on some of my Rosa Mulholland recommendations including one I brought with me that arrived shortly before our departure. In addition he has made occasional trips to the comic book store in Red Bank (Jay and Silent Bob’s Secret Stash of Kevin Smith fame) where he has amassed books reproducing the Superman saga.

*From my favorite perch at the comic book store, reading work email while Kim looks.*

Kim and I both worked for the first two weeks here after arriving in early August and we’ll put in a few days from here after Labor Day. Last week I wrote about our pending visit with Bill which kicked off our vacation and below are some photos memorializing his visit. (Bill, if you’re reading this, we found both the Reed Crandall book AND the Pinocchio book after you left! They were on an overlooked shelf together.)

Tonight is our first visit this year to the local Fireman’s Fair. (I wrote about it last summer in a post here.) Although I have reserved the right to go again when another friend visits from Manhattan this weekend.

I recently told Kim if he wants to sound like a native New Jersey-er he weigh in on the state of the summer’s corn and tomatoes – peaches for the bonus round. We take these things very seriously and the quality of Garden State produce is of great local importance. This year corn is small but good corn can be found with some work – it is perhaps just late as it has improved as the month has gone on. The tomatoes are somewhat underwhelming unless you hit one of the El Dorados of good ones (or can convince the ones on your deck to ripen) and eat them quickly before they go from ripe to bad. All but one purchase of peaches failed the test – however last night had some that had been purchased at the peach of ripeness before going bad, ate them with ice cream and felt like we really hit it at last.

In this spirit I began to make tomato pie. After looking at numerous recipes I settled on a simple one which I share below. The tomatoes need to be bled of water briefly before starting and I used a pre-made crust. (For all my apparent cooking talents there’s something about pie crust which I have never gotten into the rhythm of properly.)

Fifteen minutes to throw together and this is in the oven cooking away for 45 minutes or more and it is without question best if consumed immediately – it is inferior when reheated. My only other word of advice is that you should pack it as full of tomato layers as possible because they shrink in the cooking and my first effort looked a bit woebegone as a result. Dan and Cathy Theodore were the first to try my pie and liked it enough to ask for the recipe, but more about their visit and the gift they brought in another post.

Recipe:

1 pie crust
1/2 red onion, sliced thinly into rounds
1/4 cup mayonnaise
6 ounces shredded mozzarella cheese
3-4 ripe tomatoes, sliced about 1/4-1/2 inch thin
4 tablespoons fresh basil, sliced into ribbons (chiffonade)
salt and pepper to taste

Instructions:

Preheat oven to 400F.
Line a 9″ tart pan with prepared pie dough. Poke a few holes in the dough with a fork, then cover with parchment paper and pie weights or dried beans. Bake for 15 minutes, until crust is starting to turn golden.
While the crust bakes, slice the tomatoes on several sheets of paper towels and sprinkle with salt. Flip and salt the other side as well. Let the tomatoes sit for 10 minutes, then blot off moisture with dry towels.
Mix together the mayonnaise and the shredded cheese, and spread the mixture in the parbaked pie crust. Sprinkle 2-3 tablespoons of the basil on top.
Top with one layer of the sliced tomatoes, the onions, followed by a second layer of tomatoes. Add a third layer if space permits. Sprinkle liberally with salt and pepper. (If like me you are worried that the tomatoes are salty from the bleeding the wiping them down wipes off most of the salt.)
Bake for 30 minutes, until crust is golden and some juices along the edge of the pie crust are bubbling. Remove from the oven and set aside for 20 minutes to cool before slicing. Tip with the remaining basil and serve warm or room temperature.

Note: Tomato pie is best served on the day it is made, but leftovers can be store in the refrigerator and reheated in the oven at 350 degrees for 12-20 minutes.

PS – At top, Beauregard, top cat of the Jersey Five, in a pout before we left today!

Picking

Posted by Pam's Pictorama

Pam’s Pictorama Post: I recently bought this photo in one of my jaunts to the Red Bank Antiques recently. It is the kind of quiet photo that catches my eye sometimes and seems fitting for the house here in New Jersey.

This pair has been picking something although hard to say what, my first thought was apples. I don’t know if this a local photo – there’s nothing on the back for date or location. Those wooden buckets could have held peaches or even cherries just as easily. There is a nice rock fence behind them.

The woman’s dress puts this at the 1910’s or there abouts. She looks cool despite her layers of cotton. The man looks a bit warmer in his rolled up shirtsleeves and suspenders. I love the way the sun filters through the leaves. I think it will find its way to our guest room in anticipation of a friend coming at the end of the week.

I wrote a post about picking cherries at my grandmother’s house as a kid. (It can be found here.) Those cherries were cooked down into preserves that we would eat all winter.

A friend suggested peach picking this summer, but we have not attempted it. The peaches seem a bit off this year and as a result I have taken to cooking them down in an easy recipe shared by a friend.

I take all my overripe fruit and cut it up – today will be peaches, nectarines and blueberries. I sprinkle just a bit of sugar, spoonful (I am using regular but you might want to use brown), lemon juice and most importantly lemon zest. Pop it in a baking dish at 375 for about 45 minutes until bubbly. Yummy hot, but great in yogurt or over ice cream once you have refrigerated.

Vacation: Jersey Days, Part One

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Pam’s Pictorama Post: I realize I am late getting to this today, but my cat care called in sick and I had chores for the maintenance of the Jersey Five plus the NY pair, so there was a lot of cat stuff that needed to go on. Then I started the gardening, but decided that I would give you all a turn first.

When I say I started the gardening, in reality I tackled the pruning of two huge flowering trees, Crape Myrtle, in our front yard. I am not an experienced pruner at all but when in bloom these trees get heavily weighted down with water and branches snap off. With a heavy rain some were sort of hanging half off and a friend lent me heavy clippers. I, who evidently don’t own a step ladder (I will look in the basement to be sure but none in the garage/mud room), took a step stool out and did my best to reach the necessary branches. I did my best, got covered in showers of tiny pink flowers.

*Beauregard, a very fine guy. Has tried to make friends but NYC kits not having it.*

For the cat update. The good news is that Cookie and Blackie did not stand on ceremony and refuse to eat for the first 24-48 hours and instead got right to it. Cookie is at home and enjoying her private aerie in Kim’s studio upstairs. She is not pleased with cat visitors although our enormous black male, Beau, persists in visiting and attempting to make friends. I find him sitting calmly like a loaf of cat on the day bed and her being hissy, pissy.

Blackie and Beau have had a few set to’s and I need to keep an eye on that. Beau really has tried to make friends but now is hissy himself – it is after all his full time house. Blackie is not having it but also he has a gamey leg that we had seen at work before leaving. Because he refused to walk for the vet wasn’t much they could do but pain killers. He’s better but his jumping is off and I think he knows it and is more defensive.

*Some beautiful sunrises during my commute but just as happy to not do it for a few weeks!*

Aside from that, much rain has made the garden explode with green but I feel like the flowers and the veggies are slower coming to fruition. I waited forever for the cosmos seeds to come up. The heavy rains moved them around and some probably actually rotted. However, we have a nice clutch for cutting flowers. The dahlias are just getting started and I am anxious for them as they and the Rose a Sharon tree attract the hummingbirds I love.

*Chopped one of these into my fish stew and my guest’s head about blew off! Forgot I like it really spicey!*

Tomatoes and cherry tomatoes are promising this year with the cherry tomatoes already kicking out produce regularly. The jalapeno peppers are doing a grand business, but as above the tomatoes are dragging their feet and so are some beans I put in which are just getting down to business. There’s a fig tree bursting with figs for the first time and some excellent, if mysteriously doll-sized strawberries. Huh.

A nice addition to New Jersey life are the farmer’s markets. It is a discovery for us, they’ve been here. The really good Garden State produce I love can be found at these – juicy Jersey tomatoes (my own are still green!), corn, peaches and nectarines. There is one in Red Bank and one in Fair Haven. Red Bank is about a three mile walk and the Fair Haven one is about that round trip. Kim and I like a good walk and an Uber and always be employed if we don’t want the six mile round trip to and from Red Bank or if we have heavy bags.

Today we welcome our first house guest in a long time. Our friend Bill is making the trip. He’ll be followed by some folks for lunch Monday and then another friend for three days at the end of the month. (Deva, we’re practicing and working up to your stay!) Of course I always cook a lot when I am here so it is just a question of laying in supplies for some marathon Jersey meals and deck time. I figure guests should be treated to the best of our Jersey fare and as part of that project I am making (my first!) tomato pie. So more to come on that and the relative success.

*Early, new dahlia with a pollen covered bee!*

So, lots more to come but I have to get outside and water the plants before it gets any later.

Hot Stuff

Posted by Pam's Pictorama

Pam’s Pictorama Post: It has been quite a long time since I have written about food or offered a recipe. (A few popular recipe posts from the past can be found here and here.) Today’s post will supply a few simple recipes, but in fact pays tribute to a new condiment residing in my pantry, Fly by Jing Sichuan Chili Crisp. (Those of you who do not like spicy food can adapt both recipes below, which I initially made without the chili crisp!)

My appreciation for spicy food has ratcheted up over the last few years. The change has even made me wonder if my palate changed after losing my sense of taste for a period of time as a result of Covid. I gave myself a course of sniffing herbs, peppers and condiments to help bring it back. My friend Winsome showed me how to can my homegrown scotch bonnet and jalapeno peppers (a post can be read here) which landed in soups and stews for the most part, most notably turning my seafood stew into a much more spicy dish.

During Covid I had already found the joys of a regular use of red pepper and had settled on a mellow (not hugely spicy) Marash Red Pepper I found at Fairway. Subsequently they recently seem to have stopped selling it and replaced it with a similar Aleppo Style Chili Flakes which appear larger but very similar. I also mentioned buying some Marash or Aleppo pepper at a place selling fresh herbs I discovered in the West Village. (That post can be found here.)

That said, fresh ground black pepper definitely has its place and for many things I have become addicted to a salt grinder too – really ups my game on avocado toast – which incidentally still needs regular hot red pepper flakes. (I recently had a Cacio e Pepe pasta, worthy of every calorie, which reminded me of the greatness of fresh ground black pepper applied accordingly! For my avocado toast, a post can be found here.)

Anyway, onward to Fly By Jing Chili Crisp. Somehow at first I completely ignored the rising chili crisp enthusiasm. In fact, I believe I had an unopened jar in my pantry, purchased from Fresh Direct at some point, when one day after reading an article about how the author put it on everything I decided to give it a try.

*From the Fly by Jing website – fish sauce and chili crisp on ice cream sounds awful but this looks pretty darn good.*

I will start by saying, although I am a fan, I am not sure I belong in the mega-fan category. For example, I tried it on my eggs one morning and really thought meh. I have never tried it on ice cream (although I might given the right opportunity) and I don’t eat much white rice to pair it with. However, having said that, it gives an even greater kick to my seafood stew and it has really changed up a recipe I invented for salmon. There are a number of other products and although tempted by, let’s say, smoked salmon with chili crisp, the price, $40 for three small containers, discouraged my curiosity. (However, if anyone has tried this I would love to know!)

*Small and expensive tins of smoked salmon with the crisp available online.*

Founded in 2018, Fly by Jing appears to be owned by a young Asian woman (the Jing in the name, Jing Gao) originally from Chengdu, China where the products are made, although it is headquartered in Los Angeles. She claims that the product brings the taste of her grandmother’s chili crisp to every table and that she wishes to redefine the ethnic food aisle at the grocery store.

*Gift packs proliferated over the holidays but I don’t know anyone with my level of devotion to spicy!*

Without know this for a fact, my casual assessment is that it is indeed Fly by Jing in particular has ignited the chili crisp craze, although I currently have one from a local restaurant in my pantry to try. I have tried a few different varieties of Jing’s crisps and I have to admit I have not been entirely able to discern the difference between them. I seem to end up with the Sichuan. The company sells dumplings and other foods but I have not tried them. Variety gift packages were in evidence over the holidays.

So for starters, this stuff is pretty hot so start slow and find your level. The amounts I suggested in these recipes is calibrated to my own taste level. I also reference a nice premade curry sauce I keep in the pantry. There is a whole line of different curries and they are made by a company called Maya Kaimal. I prefer the Madras, although I have liked all I have tried.

The salmon recipe originated with some lovely homemade preserves a friend gave me. Failing that I am partial to marmalade for that recipe. You’ll note that I pop both into a pre-heated oven around 400 degrees. Generally I am already cooking something else in there so this is sort of natural. If not, I would definitely pre-heat the oven. Two recipes are below. I apologize for no pictures of the finished product. Let me know if you try them and certainly any interesting variations you might come up with!

Fast recipe for shrimp:

Pound of shrimp
Sliced mushrooms
Fresh or frozen peas/mixed veg
3-4 tablespoons Maya Kaimal Madras Curry sauce
Mix in Fly by Jing chili crisp to taste – I use about 1.5-2 tablespoons
Fresh ground salt and Marash pepper

Take a pound of shrimp, cleaned, no tails. Mix the curry sauce with the chili crisp. Spray a large skillet with olive oil and drop the shrimp into the hot pan. Season with the Marash pepper and ground salt and brown up, add some sliced mushrooms. Deglaze the pan with white wine (or I keep dry vermouth in the house for this purpose) and scrape with a wooden spoon. Add the frozen or fresh veggies remaining. Let that liquid cook down before covering the shrimp with the sauce and sticking in a pre-heated oven of about 400 degrees. Cook to the level of dryness you like, I usually leave in about 15 minutes.

Even faster recipe for salmon:

Salmon fillets, I usually get two 5 ounce fillets
Preserves, jam or marmalade, about 3 tablespoons
2 or more tablespoons Fly by Jing chili crisp
Ground salt and Marash pepper

Heat an ovenproof skillet sprayed with olive oil. Once hot, lay the fillets, skin side down in the pan. Season with the salt and pepper. Layer the preserves or marmalade onto the salmon and then “top” with the chili crisp in the middle. Place in the preheated oven at 400 degrees for about 20 minutes or until the marmalade starts to brown. (Note that the sticky pan is impossible to clean – you will curse me – until you let it sit with some water and soap and then just rinses away.)

Soup Days

Posted by Pam's Pictorama

Pam’s Pictorama has a recipe post today for the first time in a long time. Like many of my past recipe posts, this one is a soup recipe. I am a fan of soup and make big pots of it all winter long and vary our meals between it as a main course or a smaller bowl for a first course or even brought as lunch for work.

*I’m a tad obsessed with blue and white bowls here at the house in NJ and share a look at a couple here. My cabinet full at top.*

Previous posts have been devoted to my grandmother’s split pea soup recipe (here) and a pantry tomato based soup which I also doll up as the base for a fish stew. (That post can be found here.) For those of you who prefer baking, posts devoted to cookies, cheesy bread, and quick cakes can be found here, here, and here!

I had a hankering for today’s recipe which I have not made in a long time. As it happens I made a big pot of it – just in time to land myself in bed with a miserable head and chest cold. It makes me appreciate it even more.

*Getting a look at the miso paste in case you’ve never seen it! It has a long shelf life in the fridge and can also be used for a glaze or sauce base.*

Miso paste (fermented bean paste) is a very flexible base for a soup. This recipe can be made with fewer additions (just the miso broth and veggie stock) for a lighter soup. I’ve made it with shrimp instead of dumplings. Corn and tomatoes come and go. The tofu is a constant for me – giving the soup some ballast. Time has evolved the seasoning to include sesame oil, rice wine and rice vinegar which I keep on hand for a salmon miso glaze. Another option beyond hot peppers or hot sauce is a discovery I recently made of Fly by Jing Xtra Spicy Chili Crisp which I think might work to spice this soup up. (I especially like this chili crisp on my broiled salmon mixed with preserves like marmalade as a sweet and spicy glaze.)

Recipe found below. Hope you enjoy this and that you don’t wait until you are sick to have it either.

****

Miso based soup

Ingredients:

Carrots, onion, garlic, new potato chopped
Regular salt and black pepper, finish with ground sea salt and red maresh pepper
Optional jalapeno peppers, scotch bonnets, chopped
1 pepper, red or green, chopped
Tomato paste
Mushrooms (if using dried soak in water half hour and reserve water for broth)
Miso paste, two tablespoons dissolved in two cups of water
Green beans, chopped bite sized
1 can of creamed corn (optional)
1 can chopped tomato
Wine (white or red) to deglaze
Dumplings (or tortellini optional)
2 containers veggie broth
scallions

Seasoning to taste:

Balsamic vinegar
Rice wine
Sesame oil
Salt and pepper
Bay leaves
Marash red pepper

Instructions:

Soften carrots, onion, garlic and new potatoes, add tomato paste and season with salt and pepper. Add peppers including hot peppers if using them, mushrooms and green beans.

Deglaze pan. Add broth, miso, corn, chopped tomatoes, bay leaf. Add sesame oil (about a tablespoon), rice wine tablespoon, balsamic vinegar (depending on thickness and quality of balsamic to taste. Bring to a boil. Adjust seasoning using rock salt and marash pepper. Add chopped scallions and dumplings. Reduce to a low simmer. Continue to check and adjust seasoning.

Although I have written this up with hot peppers optional, hot sauce also does the job if you want to give folks the choice of a bit spicy or not.

Recipe makes about 4 32 oz containers or 8 large bowls of soup. You’ll need to add a bit of water when reheating as it will thicken considerably!

Pictorama Anniversary: Washington Square Park Edition

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Pam’s Pictorama Post: Ongoing Pictorama readers probably know the rhythm of my posting year and October is time for an anniversary post. Kim and I were married on October 14, 2000, although we had our first date over Veteran’s Day weekend six years earlier which means I tend to think of the period between the end of October and early November as a sort of Kim-Pam fest.

We usually celebrate the weekend after (it falls in the middle of the week this week on a day when I start jury duty), however since our plan was for a day outside we decided to embrace a promising fall weather day yesterday and we put on our walking shoes and headed down to Washington Square Park. Kim is researching a story which concludes there and had already done a scouting trip while I was in Jersey a few weeks ago. I played cameraman and you see some of the results here.

Kim and I ran an errand and started our day walking to the Lexington Avenue subway at 77th Street. Over on 78th we were treated to a view of the dollhouse store (whose windows I like to admire) decked out for the holiday and then a few real townhouses extravagantly decorated for Halloween.

Meanwhile, a short history of Washington Square Park tells us that its popularity dates back to the Lenape Indian tribe using it as a hunting ground and references a now gone trout stream which was called Minetta. (I attempted to take us to lunch at the Minetta Tavern but decided it was too expensive.) From this spot has an emerging history which ranges from free land grants to recently freed slaves, to potter’s field, parade ground and onward to residential square.

The actual park was designed by Olmstead acolytes, Ignatz Pilate who was assisted by Montgomery Kellogg. Their work on Central Park with Olmstead was enough to have me wondering if I had missed that it was designed by Olmstead as we walked it yesterday. I am interested to find out that the current fountain replacing an earlier one, actually came from the south end of Central Park and is by Jacob Wrey Mould.

*Fountain is evidently a hand me down from Central Park.*

No less than Stanford White designed the Arch – first a temporary one and then it was so popular the permanent one we see today which was dedicated in 1895. The statues of Washington were added 1916 (Washington at War) and ’18 (Washington in Peace) respectively. The arch always surprises me with how large it is. In my mind it is always about half the size for some reason. A stairwell to the roof and to provide maintenance exists although it is rare to have the opportunity to go up it.

Volunteers were on the scene collecting garbage and tending to copious plants. The park was full to the brim for a beautiful fall day and there was even a tour bus which let off a stream of tourists more than once. A food truck proffering Southeast Asian food had a long line of customers at the south end near a large dog run I never noticed before and some bathrooms which I am sure are much appreciated although stylistically stand out a bit starkly in design. The homeless gather in the northwest corner and long gone are the people who used to approach you to buy pot there.

*Bountiful and well tended beds of flowers.*

There were vendors for t-shirts and furry hats, someone reading tarot cards and someone you could pay to “have a philosophical discussion” with, although the aforementioned food truck was the only food offering making me think that you can’t just wander into this prime turf and start selling. In addition, there were pianos at either side of the fountain. When we were there one was playing sort of jazz and early rock ‘n roll tunes (hear a snippet below) and the other more classical including a wonderful interlude with Philip Glass we sat for. West side guy seemed to have the better spot for tips – the tourists enter there. Later in the afternoon the piano player was replaced by a small ensemble playing sort of Cole Porter-ish tunes.

Piano on the westside of the square.

All this to say presumably the Conservancy which cares for the park seems to have a clear hand in the running of it and with the huge number and variety of park denizens on a weekend in October they have their hands somewhat full.

*Pianist playing Glass on the eastside of the square.*

Kim and I eventually wandered out and in search of lunch. Much in this landscape has changed drastically, like the rest of New York, post pandemic and I couldn’t really find anything I knew. While looking we wandered into the Sullivan Street Tea & Spice Company where I purchased some Aleppo Pepper. (I discovered cooking with this during the pandemic and it has become a staple for me. A post where I talk about my Covid day cooking adventures can be found here. I usually buy the pepper at Fairway, but wanted to try a different one.)

This is a lovely little shop and I wouldn’t mind finding my way back to purchase some fresh cinnamon and nutmeg among other things. I took their card and it declares flat rate shipping for $8.75 and I will maybe consider that too. Could make some nice holiday gifts for my fellow home chefs.

Ultimately we settled down at a restaurant which advertised itself as vegetarian with double smash burgers on offer. It in fact turned out to be vegan and Ethiopian. It is called Ras (on Bleecker) and I don’t know how their other food is, but man, these were the best veggie burgers of recent memory. Stacked high with two thin pea protein burgers, vegan cheese and mayo; I cannot do them justice.

*Raz, great veggie burgers and open to the street yesterday.*

Kim and I had our wedding party at an all vegetarian restaurant in Chinatown. It was recently opened at the time and has subsequently shutdown. (We had at least one anniversary lunch there before it closed!) We took over the whole restaurant for the party, although take out and delivery seemed to continue on around us. Anyway, the vegan restaurant seemed like an apt and appropriate touch to end the afternoon before wandering back up to Yorkville and hopefully more years and adventures together!

Honey Pot

Posted by Pam's Pictorama

Pam’s Pictorama Post: Here in New Jersey, where Deitch Studio vacations, there is more opportunity for household items than in the tight confines of New York City’s base of action. Recently I picked this up online and had it sent to New Jersey. Honey is consumed in both places although I think of it more in New Jersey where we purchase it from local bees. I was pleased to find it waiting for me when we got here.

On the route which I (used to and hope to again) run, just beyond the dentist with a giant tooth out front, I would go past a pretty little old house on a main street sporting a sign declaring, The Bees Live Here and bottles of honey along with a cash tin so folks could leave cash and carry. Since I was always running I never bought it this way, but a friend who lives on a nearby block has purchased it for me.

I was thinking of this, in part, when I bought this honey holder. I have seen some of these come and go online and suddenly it just was my turn. I purchased it from @obscuraantiques from Mike Zohn who used to have a favorite establishment in Manhattan which I have written about and missed dearly. (One of those posts with the treasures within can be found here.)

These lumpy sort of homemade looking bees have legs that almost make them look like they are dancing on this faux weave container. There is a spot for the spoon. It is not large, only about five inches high and I have yet to introduce honey into it. Haven’t decided if I will or if it will just be on display in homage to the bees and their product.

*One-of-a-kind bee ring in my collection.*

Some readers may know about my affection for these hard working critters. I have shared the ring I had made by a jeweler friend, a large queen bee. She perches on a bit of honeycomb and attracts many compliments, sometimes even from folks on the street. (That post can be found here.)

Bees are quite busy here and my mother planted the garden (lots of choice flowers) in consideration of them and the birds. If I was here full time I would consider having a hive. It would probably be a bit of a disaster however so let’s not get too far ahead of ourselves.

*The aggressive cucumber patch! I have discovered it is alive with bees!*

I was working on the cucumber vines the other morning – turns out that cucumbers, as much as I love them, want to aggressively take over the yard, not to mention their immediate area. I am pleased they are so happy but the cabbages and zinnias won’t have a chance if I don’t discipline the cukes some. However, I had never realized that the bees like the pre-cucumber flower so much and frankly they did not appreciate my interference with their morning snack, so I have largely ceded the patch in deference to them.

A Bowl of Cherries

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Pam’s Pictorama Post: A few different things conspired to prompt a rather wonderful childhood memory recently. The first was our friend Bruce bringing over a bag of Ranier cherries – the ones that are sort of orange fading to a bright red, rather than the dark maroon of the more common ones. Despite the story I am going to tell, I somehow came to gobbling cherries late in life, but have eaten them with an abandon to make up for lost time. I generally buy the dark red ones, but cast no shade on the Ranier variety.

The next things was this little device shown at top – a cherry pitter. I also use it for pitting olives. I was in New Jersey a few weeks back and realized that I only had my decades old one, acquired in cooking school tucked happily away in our New York apartment.

Not much to look at yet it is perfectly adequate for these two tasks and if you are trying to cook with either cherries or olives it is a much needed and appreciated tool. To be without it means any chance of a perfectly sliced cherries or olives for decorative effect will likely not happen. I promptly ordered the contemporary equivalent from Amazon. I searched cherry olive pitter and there is was. The beauty of the internet age. I sent it to NJ and it was waiting for me when I got here on Wednesday; it is a decidedly zippier, upgraded version. A happy summer of cherry and olive pitting awaits.

Meanwhile, the memory in question was one of an annual cherry picking at my grandmother’s house. She had an enormous Ranier cherry tree in the backyard. In retrospect as an adult I don’t think I realized that cherry trees got that big. It required a proper ladder to get to the top.

*Was actually a bit hard to find a photo online of a large-ish one. My grandmother’s was much larger than this!* *It makes me remember it being in bloom though.*

Anyway, the kids, spouses of kids and grandkids were all assembled and we picked cherries all day. There were sea green plastic buckets I can still see in my mind and we filled them with those orangey red cherries. My grandmother would then take them and cook them down and can them. They would supply pie filling and get spread on toast for the rest of the year and long winter ahead. (Mom’s mom who I have written about before here with a historic photo of that yard – sadly the tree was in the other direction and would have been tiny!)

Oddly, I don’t remember eating them off the tree. Now, I was at the time probably the youngest family member of the team, probably about five or six at the time I am describing before my brother was born. Perhaps my mother, always a worrier, didn’t want me eating pit filled cherries. I can see her fretting about that. Anyway, I didn’t and somehow didn’t really get into the swing of eating cherries until I was more or less an adult. If I were able to visit that tree today I’d be popping half in my mouth as I went, eating my body weight in cherries off the tree.

On one of those days I remember it ending in, if not a barbeque at least a picnic. (My Italian grandmother wasn’t really much into barbeque – she liked to cook her food on her stove and in her oven and make the table grown with delicacies which were not of the grilled burger variety.) I wandered around and found my way to a small tree. Much to my horror, as I touched the tree I was immediately covered with ants! I screamed the way only a small child shocked by ants can scream. It took a minute for mom to figure out what was wrong with me, get them off and set me right. (Tree must not have been well to be full of ants, but I don’t remember much about it.)

*Dusk on the deck with the fairy lights on. Deck (and lights) had to be completely redone last fall – boards were all rotted! This is my first evening of return on investment! Well worth it.*

Perhaps that memory came back to me because as I write this I am sitting on my deck in New Jersey, in the evening of July 4. Next to me on the fence I share with my neighbor, I discovered a huge and evidently industrious ant colony. I can see those hard working fellows even by the dim light of my fairy lights out here. Do ants ever stop and rest? These don’t appear to as I spotted them early this morning and they are still at it.

*On of the solar lights I have around which I love!*

A gentle boom, boom of distant fireworks is going off, but not enough to bother either me or the five New Jersey cats who have had their dinner and are largely sleeping. Fireflies have come out and look like miniature versions of the fairy lights. (People ask me if we still have fireflies and I am glad to assure them we do – have they really disappeared from places?) The mosquitoes, whose enthusiasm for my flesh has been somewhat tempered by some spray will chase me in soon. But my first evening on the deck this year and I guess summer has begun.

*The back gate! Newly installed light here also last fall – so we have a bit of light coming and going at night. It is motion activated.*

Packed Like Sardines

Posted by Pam's Pictorama

Pam’s Pictorama Post: This unusual item crossed my path while strolling through the online shop for Ghost Era Antiques (@ghost_era or ghostera.com) recently. There was something compelling about it, but it wasn’t until it nagged at my brain for several days that I went back and purchased it. Before doing so, I did a quick bit of research and was surprised to find that sardine boxes were indeed a Victorian thing and that once you start to look there are many in a variety of sizes and with many levels of decoration, ranging from plainer than this one to ones of majolica greatness.

*Majolica beauty, not in my collection.*

As one site states, the Victorians couldn’t resist a specific dish for a special food and back in that day sardines fell into that category. There is something wholly satisfying and pleasing about this plump fellow acting as the handle on this be-flowered container. I would have thought it a tad small for sardines, but I guess not because all the sardine boxes I have viewed online seem to fall into this range. (Perhaps I am thinking of those rather extra large Italian ones?) I can’t help but wonder if there was a sardine fork or device for removing them for consumption.

I imagine that in its day the gold was a bit brighter and less worn which would have given it more sparkle. It has a few well hidden, fine cracks in it and I don’t know that it would be entirely leak proof if challenged.

*Peering inside! Pams-Pictorama.com Collection.*

While I am generally a contented consumer of fish and sea beasts, sardines and anchovies have long left me cold – too salty and oily. (Having said that I do religiously keep anchovy paste in the pantry which does a nice job of enriching soups and stews without having to contend with consuming the entire fish. I highly recommend this particular cooking hack.)

Sardines consumed as a delicacy seem to come on the scene in the late 15th century, kept in brine. Canning came along in the 19th century and one site says that canned sardines were served as an elegant and exotic course for fine dining as late as the 1860’s. (This same site assures me that yes, special tongs and forks were a part of the show.) And those tins were still laboriously made by hand. However, by the early 1900’s their veneer of exoticism fades and they become fare for the working class blue plate special. How far in prestige they did fall!

Turns out that there are a myriad of fish covered under the canned rubric of sardine including, but clearly not limited to pilchards, silds or sprats, and at one time even herring, although I guess someone put an end to that with some truth in advertising. At first we in the US seemed to get them largely from France (they had the good sense to fry them before canning), although those herring were being canned in Maine where these canned treats became a major boom, and of course ultimately bust business. The East coast sardine biz was referred to as Sardineland and the West coast had the more familiar sounding, Cannery Row. The fish themselves ultimately largely disappeared from these locales as I gather is also their pattern.

Evidently sardines tucked away in olive oil are also aged by some, like fine wine, in cool cellars, largely in Europe. 10, 15 and even 30 years marinating is mentioned. I am not sure this increases their potential appeal in my estimation.

My box will likely reside either in my office or in New Jersey to serve as a pin box of sorts for odds and ends. I must say, I wouldn’t hesitate to invest in one of these other beauties, should ones like them ever cross my path – perhaps a whole new avenue of collecting here at Pictorama.

Springing?

Posted by Pam's Pictorama

Pam’s Pictorama Post: Things have been quiet on the acquisition front so I thought I would spend today with just a bit of a life update. Here on the east coast, spring made some real inroads recently, only to roll back temperatures. New spring dresses and trousers hang in the closet with a come hither appeal and anticipation, however temperatures have not risen much above the mid-50’s and the windy morning chill has been more like the 43 degrees it is as I write. Still, the cherry and other flowering trees are in bloom and daffodils and other harbingers of the season are here.

Photos from the NJ garden are coming my way and I am anxious to get there and see them in person, the fruits of some later summer and early fall labor, an afternoon of planting stolen one day. Given some work commitments it will be another couple of weeks before I am out there. I hope to grab a couple of consecutive days though and it will likely be around the anniversary of mom going at the end of the month.

*A picture of daffodils from my NJ garden, sent by a friend.*

The new job is going well, but it is new which is tiring I think by its very nature. Still learning who is who and where to go for what and how to get anything done. Deciding what the right style for leading this group will be is part of it. They are few but seasoned professionals which is very different than the young green kids I found at JALC when I got there. It is a complex organization and that kind of learning is slow – I was lucky to have grown up at the Met and didn’t have to learn it cold like I am here and it is unlike Jazz where I was thrown into the deep end with a great sense of urgency about raising money immediately.

To date I’ve hired three staff people so the dynamic is already changing before I got at all familiar with it. Having many openings meant people were doing too many jobs and hiring as quickly as possible seemed like the nicest thing I could do for them. The energy is very different and the pace is undeniably slower and more sane.

The job pulls more on my experience at the Metropolitan Museum than Jazz at Lincoln Center did so I also find myself immersed in that period of my life as I sort through files I brought with me when I left there, adding to the layered confusion of what period of my past I am spending time in. I even see more people from the Met these days so I am rolling back time in some ways. (I wrote about my long history working at the Met here.) However, the world has certainly changed in the past seven years and work and managing staff will never go back to being the same. We will always be somewhat hybrid at an office now and need to be nimble and agile in new ways – some of which I, like many managers, are still figuring out.

A low calorie version of French Toast I am fond of these days, perched on a plate I bought on my birthday this year from Fishes Eddy which specializes in selling off whole sets as well as individual dishes.

Meanwhile, in the past twelve months and since caring for mom before her death, many good habits have fallen by the wayside I am afraid. I am picking them back up the best I can. Running has been sporadic and has been put entirely aside between oral surgery and the new job at the top of the year.

I have instituted a diet (when I diet I count calories, although I will grant that what you eat does also make a difference) and I exercise. However I have to rebuild the real habit of either lifting and the gym or get back to running now that the weather is better. I am doing my best to tame my new work schedule to figure that out. It is the first time in years I have not had a steady workout routine and fell the loss of it without quite being able to reconcile it. I am hoping for muscle memory when the time does come.

*Pot of soup simmering is always cheerful!*

I realized the other day I haven’t made soup in months (two of my recipes can be found here and here) and stocked up on the fixings to do so tomorrow. Nice to get a few pots in before the weather largely grows too warm for it. Soup can take a big bite out of a week of meal planning. I have wanted my weekends away from the stove, but am ready to get back on it. (As I write bags of food from Fresh Direct which just arrived sitting at the front door, awaiting my attention.)

So despite best efforts I have not quite yet emerged as the new next version of me and continue to work on it. As one friend said, I am still in my larvae stage, a gooey not quite moth and not yet butterfly. On a larger scale I think about the looming total solar eclipse in a few days, the comets and planetary activity surrounding it that seems to be in play. I don’t think it is a coincidence that here, in the path of the upcoming eclipse, we would have a rare earthquake as we had yesterday; even the heavens are changing and realigning themselves this spring.

M	T	W	T	F	S	S
1	2	3	4	5	6	7
8	9	10	11	12	13	14
15	16	17	18	19	20	21
22	23	24	25	26	27	28
29	30	31