I apologize to the author I'm plagarizing (badly). You most clearly see your own age reflected, not in oneself, but reflected in the face of a close friend.
I hadn't seen them in perhaps a decade, but they're like my old college friends. I eagerly looked forward to each chance I would get to see them, and indoctrinated many of my friends. I was a member of their fan club, before they became national stars and Brian's face was featured in a major movie. I knew the words to all of their songs and was sure they would make it big one day. And they did for one brief moment, but then it fizzled, while I loved them no less. Brian had a string of solo albums, but occasionally the group would do some infrequent reunion concerts always in Michigan and Chicago, too far to visit. I even tried to get them to come to Paris to play in my friend's flat.
They quietly took the stage, without introduction, and before the lights even came up. Surely these weren't the same skinny, holey T-shirt clad local celebrity rockers from my college days. I was nearly convinced that these guys were the opening act--that is, until I saw Brian. Then I was sure. It had been more than 15 years and my god, do I look that old myself? They're old! I mean, I'm looking at the definition of aging rocksters here. When the hell did that happen? I don't feel old?! Ok, sure I'm married now and have a (very) few grey hairs of my own. But I don't feel like I've settled into grown-upness quite yet! I guess I should have known when this particular reunion tour was promoting their new children's album. So they all have kids, that's cool, I thought.
They played a great set, so me old old stuff and the ghosts of youth flitted across the stage with Brian and the guitarist, AJ, playfully battling over who could out-rock the other. The formerly stick-thin AJ had the same hair, but that angular nose and frame had morphed into, well-- a dad's face. And look at the wedding bands on every finger; I fingered my own and smiled. Perhaps we're all getting grey, but they still rock, man.
Thursday, March 04, 2010
Risotto italiano
1/2 c white or red wine
4 c chicken or beef stock
salt, pepper, 1 T italian seasonings, 3-5 cloves garlic
olive oil, butter
block parmesean cheese - about 1 cup shredded
1 box Trader Joe's risotto arborio rice
1 onion
1 small can tomato paste
Bring 4 c stock to a boil, or microwave bullion cube in pyrex measuring cup. Fry 2 italian sausages, cut into pieces and set aside. Drain the excess pork fat, but leave the little brown sausage bits. In olive oil or butter, sautee some onions till just transparent. Optional: Keep on medium heat and add a whole package of risotto/arborio rice; add a bit of olive oil if needed to coat the grains just till they glisten. Stir frequently during 2-3 minutes, do not brown the rice. Pour in 1/2 c of wine (normally I use white, but since we're adding tomato paste, you can go red) stir vigorously; you'll see the risotto sauce start to thicken & get creamy. Turn down the heat to a simmer & add stock immediately, just enough to make some sauce. Keep adding stock when it looks thirsty. Add one small can of tomato paste, salt, pepper, 3 cloves of minced garlic (or more, yum!) & italian herbs: rosemary, thyme, oregano, throw in some parsley if you fancy. Simmer for about 30-40 mins, risotto is ready when al dente. While pouring the wine for dinner, turn off the heat, stir in 1/2 c or more of freshly grated parmesean cheese (off the block, don't cheat on this step) and a couple of T of butter (I use olive oil to reduce the cholesterol) and the italian sausage. You can also add a final 1/4 to 1/2 cup of stock, as risotto will thicken upon standing. Buen provecho!
A few hints:
Don't cover the risotto, or the sauce won't form correctly. Don't let the risotto dry out or simmer too fast, you'll get a stuck on mess at the bottom of the pan. A flat wooden spatula works pretty well to scrape the bottom often to avoid stick-age.
4 c chicken or beef stock
salt, pepper, 1 T italian seasonings, 3-5 cloves garlic
olive oil, butter
block parmesean cheese - about 1 cup shredded
1 box Trader Joe's risotto arborio rice
1 onion
1 small can tomato paste
Bring 4 c stock to a boil, or microwave bullion cube in pyrex measuring cup. Fry 2 italian sausages, cut into pieces and set aside. Drain the excess pork fat, but leave the little brown sausage bits. In olive oil or butter, sautee some onions till just transparent. Optional: Keep on medium heat and add a whole package of risotto/arborio rice; add a bit of olive oil if needed to coat the grains just till they glisten. Stir frequently during 2-3 minutes, do not brown the rice. Pour in 1/2 c of wine (normally I use white, but since we're adding tomato paste, you can go red) stir vigorously; you'll see the risotto sauce start to thicken & get creamy. Turn down the heat to a simmer & add stock immediately, just enough to make some sauce. Keep adding stock when it looks thirsty. Add one small can of tomato paste, salt, pepper, 3 cloves of minced garlic (or more, yum!) & italian herbs: rosemary, thyme, oregano, throw in some parsley if you fancy. Simmer for about 30-40 mins, risotto is ready when al dente. While pouring the wine for dinner, turn off the heat, stir in 1/2 c or more of freshly grated parmesean cheese (off the block, don't cheat on this step) and a couple of T of butter (I use olive oil to reduce the cholesterol) and the italian sausage. You can also add a final 1/4 to 1/2 cup of stock, as risotto will thicken upon standing. Buen provecho!
A few hints:
Don't cover the risotto, or the sauce won't form correctly. Don't let the risotto dry out or simmer too fast, you'll get a stuck on mess at the bottom of the pan. A flat wooden spatula works pretty well to scrape the bottom often to avoid stick-age.
Coq au Vin
My husband tells me I've done it well due to the nice ruddy sauce
< 2 lbs rooster or chicken
1 bottle red wine
1/4 c cognac
dried mushrooms, like porcini
boquet garni, salt, pepper
chicken stock
butter & flour
In a cocotte, sear the chicken/rooster (less than 2lbs) on high heat, then brown for 5 minutes on each side, with lid on. To flambee with cognac, pour 1/4 cup in with the bird, stand back and light! Shake the pan till flames subside. Add one bottle of wine, add stock to completely cover the bird. Add salt, pepper, dried mushrooms, like porcinis, and boquet garnis (parsley, thyme, bay leaves), simmer for 45 mins. Remove the bird from the sauce, cut off the fillet, legs & wings, set somewhere warm. Reduce the sauce by 1/3 (?) by boiling vigorously, take off the heat. When no longer boiling, add the beurre maniere (3 T of flour + 3 T butter mixed to a paste), whisk vigorously and bring sauce to a boil. Serve with boiled potatoes and parsley.
Make browned onions in another pan when you start the bird. Peel small boiling onions, brown them in 1 T oil + 1 T butter. Roll continuously to brown all sides. Add stock or wine, or mix to cover them, plus boquet garni. Simmer till liquid evaporates. They turn out caramelized, sweet and oh so flavorful by soaking up all of that sauce.
< 2 lbs rooster or chicken
1 bottle red wine
1/4 c cognac
dried mushrooms, like porcini
boquet garni, salt, pepper
chicken stock
butter & flour
In a cocotte, sear the chicken/rooster (less than 2lbs) on high heat, then brown for 5 minutes on each side, with lid on. To flambee with cognac, pour 1/4 cup in with the bird, stand back and light! Shake the pan till flames subside. Add one bottle of wine, add stock to completely cover the bird. Add salt, pepper, dried mushrooms, like porcinis, and boquet garnis (parsley, thyme, bay leaves), simmer for 45 mins. Remove the bird from the sauce, cut off the fillet, legs & wings, set somewhere warm. Reduce the sauce by 1/3 (?) by boiling vigorously, take off the heat. When no longer boiling, add the beurre maniere (3 T of flour + 3 T butter mixed to a paste), whisk vigorously and bring sauce to a boil. Serve with boiled potatoes and parsley.
Make browned onions in another pan when you start the bird. Peel small boiling onions, brown them in 1 T oil + 1 T butter. Roll continuously to brown all sides. Add stock or wine, or mix to cover them, plus boquet garni. Simmer till liquid evaporates. They turn out caramelized, sweet and oh so flavorful by soaking up all of that sauce.
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