Life at Versailles

Fruit on the barbie

2011-08-14T16:43:00.000-07:00

I tasted grilled peaches for the first time at Greens in San Francisco on a solo trip there in July, 2008. I'll never forget sitting alone in a booth, the sun beaming through their tall, casement windows. The peaches were served with honey, fresh ricotta, and local greens. Since then, I've had success grilling pineapple and strawberries which are nice served with lime zest and ice cream. Serve them fresh off the grill for a satisfying hot and cold experience. The syrup from the fruit mixes with the melting ice cream.

Yesterday's foray was apricots. I took my cue from a "late summer" recipe from Food & Wine and ignored the "late" part since our Seattle sky was still overcast. The recipe was intended for the oven, but we were barbecuing so I took some liberties. Basically, you slice the apricots in half, pit them, sprinkle with honey, sugar, cardamom, and crushed amaretti cookies which I happened to have on hand from a recent trip to PFI. I omitted the sugar, thinking the honey would suffice, and tossed them on the grill.

After about 20 minutes, the apricot's sugars caramelized and the fruit began to shrivel. They were delicious but quite tart. Leaving out the sugar turned out to be a big mistake. Stone fruit definitely needs a decent amount of sugar to balance the natural tartness. There's a reason why pie calls for such a dangerous amount. One must always remember that dessert is no time to think about calories. Other than the tartness, the crispness of the cookies along with cardamom created a balanced flavor. Whipped cream or ice cream would also help cut the tartness.

Definitely worth another shot, with a heaping tablespoon of sucrose.

The Food & Wine version of Honey Roasted Apricots with Amaretti Cookies is here.

Let us Call Upon Ourselves and Each Other

2008-12-29T17:15:00.000-08:00

An invocation will be delivered on January 20th in Washington, D.C. Having spent two years in 9:00 a.m. Greek and Latin class, I know that "invocation" derives from the Latin voco, vocare which means to "call, name; to summon; to call upon, invoke (the gods) . . ."

Mainstream LGBT rights groups shared my feeling of a hand moving swiftly across my face as we heard the news of Barack Obama's choice of evangelical mega-church leader Rick Warren to give the inaugural invocation. The Human Rights Campaign circulated a petition which even my parents signed. Pundits decried the announcement and questioned Obama's commitment to equal rights.

I share all of these feelings and concerns. The decision the Obama team made was Wrong. It is not a matter of including differing viewpoints. There must be boundary lines drawn within which we can disagree. We may have different approaches to health care or cleaning up the environment but there must be a shared foundation that all people deserve equal treatment and all love should be honored, respected and nourished.

That much seems relatively undisputed among those who value LGBT Americans and believe that marriage equality is a worthwhile goal.

What hasn't yet received enough attention is the discussion of how we ought to respond. I'm not sure upon whose god Rick Warren will call, but I view the invocation as a chance for our community to ask upon whom we are calling.

Perhaps our first step was to express our disappointment and hurt. But now we must look toward the long future ahead of us. Our future is beyond two terms of a non-hostile presidential administration. Living life without full acceptance and legal protection by our society can be excruciating. And, as much as I wish President Obama would change this, he won't and he can't because presidents don't hand equality to those who need it.

The best thing leaders like Harvey Milk and Barack Obama do for us is call upon the strength, love, and hope that is already within US. To use another latin reference, the word education comes from "e" and "duco" which translates literally to "lead out of". I remember my latin professor using his arms to dramatize how he could pull out the knowledge from my brain rather than stuffing it in. It's the same with Obama. We supported him because he helped us believe in OURSELVES not because we thought he would do a whole lot for us gays.

If we think we can simply call on him to save us, we will be disappointed everyday. If we take-in his message of inspiration (to breathe life in), we can keep our HOPE alive and remember that the power to change others' hearts is in OUR hands. We must stay active, loving, and engaged and not be deflated because by this blow. We have a long journey ahead of us.

Of all the discussion of the Warren invocation, the message that most resonated in my heart was by the illustrious Melissa Etheridge who reminded us that

"we have the capability to create change, awesome change in this world, but before we change minds we must change hearts." Even further, she challenges us to "in our anger, as we consider marches and boycotts, perhaps we can consider stretching out our hands."

As someone who has been on the Warren side of the fence, I believe evangelical christians think they have the market cornered on loving those with whom they disagree. I witness the queer community's ability everyday to maintain relationships with those who fear or misunderstand us and to love one another even at great personal risk.

I'm not sure I believe that intentional outreach to evangelicals is a worthwhile strategy. But perhaps continuing to share, with those already in our lives who don't understand us, our stories and our vision for a community that celebrates loving commitment will help us move forward one step at a time.

Please share any ideas for how we can constructively do this.

(Stir) Crazy about Organizing!

2008-12-26T21:01:00.000-08:00

Since we Seattle folk are still stuck, why not take some time to get rid of junk to make room for the new junk you just got. Check out Chez Larrson's Top Ten Organizing Tips. I agree with all of them except the one about buying everything in white. If you can afford to replace all your towels and shelving on an annual basis, go for it. If you are frugal or landfill conscious, go with something else to hide life's daily dirt.

http://www.apartmenttherapy.com/la/organizing/top-10-organizing-tips-from-chez-larsson-050026

Also, when you are getting rid of clothes or housewares in decent condition, consider giving them to a local shelter as an option in addition to thrift stores. New or gently used housewares and linens can go to Plymouth Housing Group's Tenant Supply Closet.

Mon Txori

2008-12-03T21:22:00.000-08:00

Spinach has never tasted so good. I love the sesame sauce steamed spinach at sushi bars but tonight's treatment at Txori was over the top. Sauteed with pine nuts and golden raisins in a light oil and possibly white wine, it was deep and sweet and savory. Just my style.

This was my first experience at Txori (pronounced "choree") in Belltown. They serve very small plates which was perfect for snacking. Our server was a delightful guide and provocateur, beginning the evening by pouring wine from several feet above the glass to aerate it.

I started with a spanish potato omelete on crusty bread with a tangy sauce, followed that with a carmelized onion tart with frisee and balsamic reduction, followed by the aforementioned spinach and completed with a chocolate cinnamon flan.

The flavors in each dish surprised me in a good way as I am not familiar with Spanish food. As a chocolate lover, I was nervous about the flan, especially with cinnamon. It came through in a major way, with a very smooth taste in subtle sweet honey sauce.For further study, check out Txori's older sister, The Harvest Vine in Madison Valley.

My favorite part about the experience, aside from the food, was the thrill of being encouraged to use the cute finger napkins in a dispenser on our table, crumple them up and throw them on the floor. Stella, my dining companion, can be seen here demonstrating the proper crumpling. These fit in well with the high school art class style metal stools.

I highly recommend Txori for surprising Spanish snacking adventure. Expect a casual atmosphere, engaging staff and ordering lots of quite small dishes.

Save shoes, save money

2008-11-21T19:08:00.000-08:00

This is not a post about saving the world. It is a post about being practical.

Since we are all worried about the economy and whether we will have jobs next year, it is a good time to find ways to make things last longer. After a few recent encounters with cobblers and shoe shines, I realized I had been living life throwing away shoes when I could have saved them.

I had previously taken in a few pairs of shoes in good condition for a nice shine by the fine gentlemen in the basement of Nordstrom. I was thinking of tossing out a pair of black oxfords that are not that great quality to begin with and

isn't that weird when you have a random flashback all of sudden? I just remembered the country drive from Walla Walla to the state park across the Oregon border. wtf?

were quite scuffed. I decided to ask the Nordstrom shoe shine guys if they were salvageable. "As long as there aren't holes all the way through the sole, it's worth it" the shoe pro instructed me. Needless to say, they look good as new for a measly $5, saving me the cost of a new pair of black shoes.

Equally important is having rubber soles put on good shoes with leather soles. You can tell you your new shoes have leather soles because you will have spent more than you usually do, the soles will be very smooth and they will have this leather symbol on the bottom. Leather soles are very comfortable because they wear in well but they will disintegrate in our swampy Seattle climate without having a proper sole put on them. So spend the twenty bucks and get to know your local cobbler. Most neighborhoods have one.

I had a good experience at Emerald City Shoe Repair which happens to be in my office building. I have also heard great reviews of the family owned longtime Capitol Hill cobbler, Angel's Shoe Repair near 15th.

Change Will Keep Coming

2008-11-06T20:43:00.000-08:00

We all saw the headline and probably cried when President Elect Obama declared that "Change has come to America". For many of us, after the champagne's fizz settled, we realized that some of the change we had hoped for did not come.

The jubilation of electing the most inspiring leader in my lifetime was brought down to varying degrees by the passage of Proposition 8 in California which prohibits the state from legally recognizing the loving and committed relationships of lesbians and gay men.

It is particularly hurtful that in the same election, voters determined that teenage girls have the right to an abortion without notifying their parents and that chickens and livestock have the right to not be squished in tiny cages. Somehow though, loving and dedicated adults and their families don't have the right to equal treatment under the law.

Even more, the very black and latino voters who delivered the election to Obama in Cali voted to bar my community from legitimacy. Are we really at a point where marginalized communities feel that each must pay their dues and suffer an equally long time before they are free? Is our equality really still viewed as a choice by privileged white people about what they do in bed?

It hurts deeply but I also recognize that freedom takes time and it is not free. We must keep fighting not only through campaigns, fund raising and legal might but most importantly as Harvey Milk always told us, by telling our stories. I am always amazed that even my high minded liberal friends in Seattle, while they support my equal rights, really don't seem to understand the significance of marriage recognition or the impact to queer people of our lack of rights. They don't seem to understand that it might make me uncomfortable when they casually speak of marriage like it is something everyone does or they assume that coming out is no big deal or that finding a doctor who understands what to do with me is easy.

They don't understand, perhaps because we have not told them, that we do suffer. We lose primary relationships with family or have enduring gaps in our trust with our parents. Those of us who do not conform to gender roles face misunderstanding, fear or, at worst, violence. Those of us whose appearance does fit gender stereotypes face assumptions and questioning.

Perhaps in our efforts to be "just like everyone else" we have convinced ourselves that everything is fine, particularly those with economic, racial or class advantage. But until we share our stories not just about how great our kids are but also about how our kids are not entitled to as much of our social security as the children of straight people are, our fellow voters will continue to think that equality for gay people is not important.

It takes time to spread a message. I believe the messaging from groups like the Human Rights Campaign that focuses on loving relationships and families is critical in re-framing the issue in progressive terms. As California demonstrates though, there are many people who still hate us, like the Church of Jesus Christ of Latter Day Saints, and will pour millions of dollars into campaigns that propagate immoral lies about us and continue to frame the issue as one of personal morality and safety for children. The Mormons gave $25 million to the Yes on Proposition 8 campaign and they should be held accountable for that.

At the same time, there are many people who do not hate us but just don't understand. When gays and lesbians make up only 10% or so of the population and many are not out, we simply are not sharing our message enough. A lot of people who voted for Prop 8 may not know that they know any gay people.

We can and should take hope in the future generation though. The up and coming Millennial Generation is civic minded and more interested in fairness and global equity than formerly divisive personal issues such as abortion, gender roles or gay rights. Fully 61% of Millennials support marriage equality. While I believe we will continue to see discriminatory laws passed in states, I believe that over time, we will slowly peel them back while making small but significant gains at all levels including expanding domestic partnership, repealing "Don't Ask Don't Tell" and barring discrimination against gays in the workplace.

So for today, I will put my wedding cake recipes away, but I remain hopeful that someday, I will bake a tiered chocolate cake with raspberry filling and lavender frosting to go along with a marriage license.

Monosyllabic Restaurants

2008-10-08T19:52:00.000-07:00

Crush. Lark. Crow. Crave. Smith. Boom. Tilth. Presse.

Finally, a hot new Seattle restaurant is named with more than one syllable. This establishment still cannot seem to break the glass ceiling of one-word names, remaining amid Purple, Barolo, Tavolata, Kurrent, Cremant, Licorous, Txori, Opal, and Joule.

Naming aside, Poppy has popped onto the north end of Broadway in the space that used to house Broadway's first gay bar, The Elite, along with a perennially failing import store and a Vietnamese soup house. If it were just any trendy over priced restaurant on the gentrification bandwagon, I would probably feel differently.

I have a reservation to try out the food concept of "thalis" at Poppy on Sunday. I went in with my chief advisor, Kyle, last night to make said reservation. We were warmly greeted by the hostess who took the time to chat with us about the place. Upon my comment on the apparent size of the kitchen, she offered us a tour. We entered the kitchen and were pleasantly surprised to see smiles instead of grimaces on the faces of the cooks and dishwasher.

Then, Jerry Traunfeld, renown Chef and culinary genious behind the Herbfarm and now Poppy walked around the corner and greeted us. The bartender then offered us a tour of the garden. We walked out back to an area that used to house dumpsters and now supports a bounty of greens and herbs.

I haven't even tasted the food and already I'm sold. A full report will come soon.

Olive Oil Makes Cakes Light and Moist

2008-09-21T19:50:00.000-07:00

I know it sounds weird but it's true. One day last spring, I tried an Olive Oil cake at the Pink Door. I remember it vividly; it was one of the first sunny days and it was barely warm enough to sit on their deck. The woman next to us was by herself and was seriously enjoying a piece of cake. We asked her what it was and decided to try it. I believe it was served with honey, figs and mascarpone. It was light while flavorful.

So when I came across Deborah Madison's Olive Oil Cake recipe in Vegetarian Cooking for Everyone, I had to try it out. The cake itself is flavored with citrus zest and Orange Flower Water but that is only the begining. It takes well to a variety of sauces, particularly fruit. I planned on making an apricot sauce but once I got to the store, I realized that it is in fact fall, and I should be making Pear Tarts. Apricots were no where to be found. I ended up topping it with a simple whipped cream and peach slices.

I didn't think it was all that magical. I prefer denser, richer desserts and don't gravitate toward cakes generally but this got rave and unsolicited reviews. I try to never ask what people think because they are my friends and will inevitably lie to me to spare my feelings. Strangers at the party where I served the cake spoke of it's lightness and high quality flavor to me without knowing I made it.

I guess I will make it again.

More important than learning about olive oil's effect on baking, however, I learned again the importance of taking my time while creating. I got a late start and the cake takes a full hour to bake. By the time I had the batter ready, the party was already in full swing. While cursing loudly, I decided to transport the batter to the party and bake it there so that I didn't miss out on the fun. It worked out fine, but the stress of rushing not only took a few minutes off my lifespan but robbed me of the essential reason for baking.

Enjoyment. I enjoy taking my time, reading the recipe multiple times through, getting the measurements just right, watching the mixer carefully to stop it at just the point where the ingredients are mixed. Rushing has practical implications too. When I rush, I'm not able to pay attention to quality control and compare my actions each time I make the same dish. For example, if this cake had come out flat, I wouldn't remember exactly how long I beat the egg whites so that I could adjust it the next time around.

Certainly though, even if I create a blue-ribbon tart or souffle, if I didn't savor the experience of selecting the most appropriate vanilla bean, share ideas with the produce vendor, take a risk on a different grain of flour and carefully stir my intentions with every whisk stroke into the batter, then I have not done justice to the bounty provided us by the earth or respected my own creativity and affection for those who will consume my creation.

My Sweetheart in Tacoma

2008-09-16T22:52:00.000-07:00

While playing hookie (briefly) from my conference in Tacoma today, I came across Hello, Cupcake. With a classy elegant and modern design, these cute girls in handmade aprons served up a mighty fine cupcake. I must admit I have had my doubts about this recent trend particularly with the disappointing quality of the product served by our friends at Cupcake Royale. I have heard positive reviews of the cupcakes at Trophy in Wallingford but have not yet sampled them myself.

Indulging in the Italian Meringue cupcake at Miette in San Francisco including licking the sugar off my face began to tip the scales in the dainty dessert's favor. Hello Cupcake may have made a believer out of me. They stick with traditional flavor combinations including vanilla/vanilla, chocolate/chocolate, carrot/cream cheese, red velvet/cream cheese and mocha/coffee. I went with coconut with vanilla buttercream. The frosting serving managed to contain an estimated half stick of butter while remaining light and subtle. It was delicate while rich just as any proper baked item should be.

I still can't see myself getting into the cupcake production business, even for my friends' birthdays (instead, I plan to try out Olive Oil cake with figs, honey and mascarpone).

There is apparently another Hello Cupcake in Tulsa so be sure to take I-5 south for only about 40 minutes to make sure you end up at the right cupcake shop when you go to visit. Alternatively, the Sound Transit routes 590 and 594 drop you off blocks from this delightful Tacoma treat.

More Seattle Treasures

2008-09-07T22:56:00.000-07:00

I have considered buying a bicycle for a while now. In fact, I bought an old Peugeot a few years ago that was very cute. Unfortunately it weighted about 50 pounds and I couldn't get it up Pine Street and even had trouble getting it into my apartment. Queens like me can't be bothered with bulky biking gear and wardrobe changes, so I thought I was excluded from this form of movement.

Until last weekend.

As usual, the Dutch solved my problem (see Dutch Processed Cocoa). My friend Ezekiel and I went over to Ballard to check out some bikes. On the way over, I expressed my interest in biking but reservations about buying special gear, getting sweaty, straining my back and ruining my coiffed hair.

After perusing the stylish dutch bike bags and accessories, we spoke with the owner of the Dutch Bike Company, Dave as well as Stephan, their wonderful salesman. They spoke my language, "if you start sweating, just slow down". "You can ride to work in your suit". You sit completely upright and the chain is entirely covered. It has eight speeds so you can slowly make it up hills. We rode briefly on the Burke-Gilman and they are quite smooth. I described the ride as a "stroll".

It really felt like coming home. Finally someone who understands bikes as any other everyday utility. Like a kitchen-aide mixer instead of sporting goods. They are not cheap, but probably worth the investment. I'm not quite ready to purchase, but definitely found my bike haven.

After a quintessential Seattle day of farmers markets, bicycles, locks and salmon, I ended my day right at Full Tilt Ice Cream in White Center. For a bargain compared to Molly Moon's in Wallingford, you can savor Horchata, Vegan Peanut Butter, Spiced Mango, Mexican Chocolate, Blackberry Cinnamon, and several other flavors. Kyle and I had a nice chat with the owners, a couple with a wit quick enough to keep up with us.

If you eat meat, I'm told there is fine Salvadoran and Mexican food to be eaten in White Center. You can take the bus # 125 from downtown or ride a dutch bike there. GO!

Spotted: Macaroons in Seattle

2008-09-05T18:19:00.000-07:00

On the way to the always delightful Husky's Ice Cream in West Seattle, I made an abrupt stop upon sight of a patisserie. I saw baguette, eclairs, truffles, tarts, the whole bit while visually searching for macaroons. I was delighted to find six flavors of Parisian Macaroons at Bakery Nouveau. Chocolate, Mocha, Passion Fruit, Raspberry, Pistachio and Salted Caramel. My two friends and I all went for the Salted Caramel.

Divine. I never knew West Seattle had so much to offer. Now I just have to figure out which bus goes there! The baguette was also superb. Crisp crust, still warm, wrapped in paper.

I also just realized what a coincidence that we all chose the same flavor after having all ordered the Portabello Sandwich for lunch.

Ciabatta For Life

2008-08-27T23:29:00.000-07:00

I had a life changing experience over the weekend. I left Versailles for the campagne with a few friends to relax in the fresh North Cascades air. While grocery shopping for grilling items, one of my companions chose to replace traditional sesame buns with Ciabatta rolls.

I have never enjoyed a veggie burger so much.

The rustic and solid bread made a sturdy vessel for the many toppings while adding a slight tang of sourdough. Wow. Try it at your next barbeque. Grand Central Bakery as well as La Brea and others make a fine Ciabatta roll.

Get Yourself (Sugar) High

2008-08-17T20:23:00.000-07:00

It doesn't stop. Before I left yesterday, friends accompanied me on a quest for the ultimate sugar high. First, we went to a confectioner's wet dream and my paradise: Miette Confiserie . I don't even know how to describe my elation at this place, it really was like being in a cartoon or movie or some fantasy.

Needless to say, this place took the cake in the macaroon contest. I sampled not only the Rose Geranium but also Apricot. Floral infusions are difficult to get right and can often taste like drinking a bottle of Chanel No. 5. These might have been a bit strong but the overall execution was perfect. My choice of winner may be attributable to my Candyland fantasy induced dreamlike state. To try them yourself, you can order them from Miette online.

I also indulged an Old Fashioned Cupcake--dark chocolate with Italian Meringue frosting. I was not familiar with this style of meringue. It was thick and soft and so shiny we weren't sure it was real. When we bit in, it reminded me and my sugar craving companion of a marshmallow.

Now rollin' on glucose, we continued down the street to a chocolate cafe serving Christopher Elbow Artisan Chocolates. In addition to drinking chocolate cocktails, this Kansas City based chocolatier created the most elegant jewel toned bon bons and truffles. I sampled the Cabernet Caramel. I have to say it was a bit overpowering which means a lot coming from me. It didn't stand up to the orgasmic Bergamot truffle I tasted at Recchiuti Confections in the Ferry Building.

My last stop on yesterday's sucrose tour was Citizen Cake, creation of the renowned and especially steamy Elizabeth Faulkner. We were pretty jittery by this point, so we decided to just "poke in". I didn't see any macaroons but I did see some interesting cookies, traditional pastries and decadent cakes. I will definitely spend some time there on my next expedition.

More on Macaroons

2008-08-15T16:20:00.001-07:00

I have sampled four macaroons now and have a report.

1. Tartine. This macaroon was quite good. I might call it rustic. They only had coconut and I would describe it as a cross between typical french or parisian and the lumps of shredded coconut called macaroons that are most common in the US.

2. The illustrious Cafe du Soleil. These are what I mean when I say "macaroons". Multiple flavors, beautiful pastel colors. I had pistachio and it was tasty but I might say the filling seemed not quite fresh.

3. Wandering a littler further to Hayes Valley, took me to La Boulange, one in a local chain owned by the Bay Bread Group who also operate Cafe du Soleil. In addition to terrific branding and aesthetics, they produce an exquisite macaroon. I had a tough choice between black currant and cherry and wish I had bought both. I went for the cherry and was quite pleased. That cookie won my blue ribbon on this trip.

4. My latest macaroon was found at Bittersweet: the Chocolate Cafe in Upper Filmore. It was mocha flavored and quite delicate. Thumbs up. I was also pleased to see Seattle's own Fran's and Theo chocolatiers carried in their retail boutique.

While in Ashland, OR, I had the opportunity to visit the Dagoba chocolate factory. They make a fine chocolate bar with interesting and subtle infusions. I was disappointed that they do not offer tours, citing complicated FDA regulations. Their staff asserted that they maintain their commitment to traditional artisan methods despite their takeover by Hershey's, manufacturer of soft brown bars of preservatives mistakenly labeled as chocolate.

In addition, I was disappointed that their factory store did not offer anything not available at my local grocery store and that they prices were higher than other retail outlets. Most disappointing however was learning that Dagoba is pronounced with a short A, not a long A, distinguishing it from the Seattle-like planet in the Star Wars universe where Yoda taught Luke to use his mind to lift his crashed millennium falcon.

Live from Cafe du Soleil (SF)

2008-08-11T09:30:00.001-07:00

I am sipping black tea at the fabulously french Cafe Du Soleil in the Lower Haight neighborhood of San Francisco. It is never too early for a cookie, so along with my yogurt and fruit, I ordered a pistachio macaroon. A real macaroon. I know you are all picturing those mounds of shredded coconut. Those are good. But I am writing about French Macaroons (or macarons).

These are made of fluffy egg whites with a soft gooey center and come in multiple flavors, commonly, chocolate, pistachio, orange, strawberry, vanilla, and hazelnut. Displayed properly, they create an elaborate and vibrant scene. At home in Seattle, Le Panier is the only bakery I know of that prepares traditional french macaroons. They are also sometimes referred to as Parisian macaroons. In Sophia Coppola's film about me, Marie Antoinette , she included several shots of the macaroons created by my pastry chefs here at Versailles in her fast paced, eight's rock, montages.

Pennies From?

2008-07-27T20:25:00.000-07:00

I keep finding pennies on the ground. I pick them up because I think the universe must be trying to tell me something and I don't want to miss out on its meaning. It could mean many things:

1. People don't know the value of a penny anymore
2 Pennies are worthless because the American economy is in the tank
3. I should look up
4. The world is full of surprises and just when things are looking down, heaven will send help
5. Heaven will never sent enough help and worthless pennies are an insult

Well Universe of Readers, which is it?

Addendum:
I have decided that my lesson is a combination of numbers four and five except without the eschatological references. The pennies are not from heaven. They have supplied me with periodic happy surprises which serve as a reminder of why life can be exhilarating rather than dreadful. The cliche of feeling as if one is on a roller coaster is actually a goldmine of a metaphor. I both feared and enjoyed roller coasters as a kid. I would get so nervous as the car clicked upward on the track at the beginning and then would grip the handle and secretly enjoy the rush of endorphins as it coasted through the course.

It's like Bjork's song "Big Time Sensuality". She begins with "I can sense it. Something important is about to happen." That's the nerves at the beginning of the ride. Later, she says "it takes courage to enjoy it. The hardcore and gentle".

We don't generally find mutual funds or health insurance laying around or the other things that will actually keep us afloat. For those, we must organize our own subsistence. Life is exciting because in addition to the mundane, the dreadful, painful, gutwrenching, and joyful, we sometimes find pennies on the ground. For free.

Since I am supposed to be sharing domestic tips with you, here's one. Don't bother rolling all those pennies to take them to the bank. BECU will do it for you if you bank with them. Or you can use Coinstar at grocery stores but it charges you about 8 or 9 percent on the dollar. They waive the charge however, if you use the funds to buy a gift card to one of the retailers they feature.

Galettes on parade!

2008-07-21T19:27:00.000-07:00

I had five lovely guests over last night which gave me an opportunity to try my hand at traditional galettes. I chose an heirloom tomato with rosemary recipe from a Deborah Madison cookbook.
For these dainty and savory treats, I selected several varieties of tomatoes from the Broadway Farmer's Market along with Rosemary grown on my windowsill (birthday gift from mom) and some not-great kalamata olives from a jar.

What exactly is a galette? No spell check, it is not a regularly published news source. According to my french translation widget it is a wafer. According to my high school french dictionary it is hardtack or a buckwheat pancake. I believe that definition refers to buckwheat crepes. You know what a baguette is? A rod. Some terms really shouldn't be translated.

Anyway, galettes are neither gazettes nor crackers. They are delicious french baked goods and can be sweet or savory (or probably both). The main distinguishing characteristic is their free from rustic shape. They are not baked in a pan like most tarts or pies. Rather the dough is formed by hand by placing the filling ingredients in the center of the rolled circle and then gently folding the edges up, creasing every inch or so. It can be folded all the way to the center, completely covering the ingredients or just slightly. I prefer allowing the ingredients to show; it makes a better presentation.

My guests seemed to enjoy them as did I and for this I am happy.

Taco Gringos: $2 Satisfaction

2008-07-10T22:36:00.000-07:00

In the summer, on hot nights, when I've had enough scotch and Hot Mama's is somehow out of pizza, I can now turn to the newish late night street food vendor, Taco Gringos.

These two virile gents (who I'm pretty sure are dealing another latin american dish out of the back) dish up three taco options each night from 8 to whenever people stop coming. There is a genuine vegetarian option each night. On the fourth of July in homage to our homeland, they served potato salad tacos. Get that picture of yellow Safeway Select tub o' salad out of your head. This was rustic style red potato salad garnished with caramelized onions. It was quite tasty. Tacos are $2 which is all I had and there were three of us so they gave us three for the price of one.

Tonight it was cactus salad over soy protein and potato. I have never had cactus and I am happy to report that it was delicious. The cactus was firm and succulent and the soy protein was simply seasoned but full of savory flavor.

Next time you are drunk and/or hungry on Olive street, try Taco Gringos.

Go to the Frye!

2008-07-06T23:18:00.000-07:00

Everyone: go see the Dario Robleto show at the Frye Art Museum. Don't forget, it's always free!

Independence for Crusts: Do It Yo'self

2008-07-04T13:02:00.000-07:00

The Americans are celebrating. Some of them anyway. Others recognize that July 4th 1776 did not declare all Americans free and some are still fighting for full freedom (see Juneteenth).

Here at Versailles, we are still opposed to pies regardless of their sentimental value or status as a national icon. We are proponents of freedom for quiche though. I hope to address quiche in greater detail in another post but today, I will address the emancipation of crusts from store-bought tin foil pans. I ate a delicious spinach and basil quiche this morning prepared by the sprightly young dauphin de Sherwood. I candidly remarked on the dry pre-made crust as detracting from the overall quality of the dish and taking away from his creative labor.

The fair duke expressed his anxiety about hand making crust. As this needless anxiety is apparently widespread, I hope to allay your fears with some handy tips.

First, use a good recipe. It should contain butter, the more the better. If you are vegan, I am of no help to you today. I generally use The Joy of Cooking's "Flaky Pastry Dough" recipe for its simplicity. I also recommend investing in a pastry blender which is not the type of blender you use for Daiquiris but a small hand tool.

Second and most importantly, think of the dough as clay. Don't be afraid of messing it up because you can always just rework it. Problems often arise in the rolling stage. The dough sticks to the rolling pin and your hands and the next thing you know it's in your hair. Make life easier. Sprinkle the dough with flour and then use wax or parchment paper in between the pin and the dough. This prevents the dough from adhering to your wooden rolling pin. Once it is rolled to the proper width, gently remove it from the surface by scraping under it with a spatula and gently folding it in half twice so that you have a triangle. Place it in the pan and then unfold it. Then summon your play-dough skills and just work with it until it is in place, taking some extra from some places and patching holes in others. Don't worry about making the edges pretty. Just pinch it every few inches or whatever you feel like.

The main thing is to budget enough time and stay calm. If you don't overcook it and use the right pan, I guarantee you will like your buttery crust better than PCC's. Bon chance!

K.I.S.S. Food! Keep It Simple Stupid

2008-06-25T14:16:00.000-07:00

I just finished a fabulously simple sandwich. Crusty baguette from Boulangerie Nantaise spread with fig jam, layered with brie and a little sprinkled balsamic (it would have been a balsamic reduction but I left the reducing pan alone too long and will be scrubbing it later). It could have even done without the balsamic. If the brie had been better, it could have done without the fig jam.

I bought the brie the other day at the new Kress Market downtown across from my office. Needless to say, their cheese selection is lacking and I ended up with a bland domestic that wouldn't ripen properly if flown to Paris.

While I tend toward bold, complex flavors, Seattle's own Chef Ethan Stowell inspired me to appreciate the subtlety of simple, perfectly prepared, fresh, local food through his newish restaurant Tavolata

During my belated birthday dinner there courtesy of my adoring and intellectually agile friend Kyle, we took in the mint snap pea salad with pine nuts and anchovy on the side. The peas tasted like they had been picked an hour before we showed up. The mint was just evident enough to make me feel as fresh as the peas and the salad was just barely coated with what I would guess was safflower oil.

Our gnocci was equally perfectly simple. Soft potato dumplings with a crispy shell drowned in rich tomato sauce. It was like diving into a tomato on a hot summer day with a faint hint of a large Italian woman's bosom.

Dessert? The peachiest peach sorbetto I've encountered. It really tasted peachy, like a real peach I mean. Like laying in a peach orchard with a lover on the same hot summer day only without the large Italian woman.

Greeks to Me: You are Not a Lesbian

2008-06-14T13:59:00.000-07:00

"IF YOU ARE NOT FROM LESBOS, YOU ARE NOT A LESBIAN"

Greeks on the Island of Lesbos are pissed. Well, three of them are. According to the AP, they are suing a Greek LGBT rights group in an attempt to ban them from using the term "lesbian" in their name as they are not, in fact, from Lesbos. Being that I am originally from Tacoma, I am apparently not truly a lesbian. I am quite disappointed.

The term lesbian is thought to have its origins with the Greek poet and icon, Sappho who resided on the island of Lesbos around 630-570 B.C. I had the fortune of studying Sappho in both English and the original Greek in college well before I had discovered what I had in common with the author. Tellingly, her poems captured me more than anything else I read that year. In fact, it was probably the only book for the class I actually finished. Amazingly, Sappho left her mark on the world by leaving behind only scraps or "fragments" of her writings on papyrus discovered by archaeologist over time. Imagine if we had only a few paragraphs of Romeo and Juliet or Shakespeare's sonnets and had to imagine the rest.

She seemed to presciently know her fate. She wrote:

Although they are
Only breath, words
which I command
are immortal

My favorite was this:

Awed by her splendor
Stars near the lovely
moon cover their own
bright faces
when she
is roundest and lights
earth with her silver

Many of her words are about love, beauty, affection and sexuality though the target (including gender) of these desires is often unclear. I remember reading Sappho as a freshmen and my professor pointing this out to the class and challenging us to question our assumptions. I had never considered ideas about homoerotic passion and I remember feeling like a door in my brain burst open. I owe a lot to Sappho for the life I have found beyond that door. Surely her spirit tells us that you do not have to be from Lesbos to understand the beauty and richness of loving women.

Don't Shush Me, Sushi!

2008-05-22T20:23:00.000-07:00

What makes a compact, cost effective, healthy, naturally packaged lunch? Sushi! If you are vegetarian* like me, going to a sushi restaurant is kind of like being plus size at a sample sale--nothing for you! There are actually a few options: edamame, vegetable rolls, inari, and vegetable tempura. Don't be fooled by miso soup or agadashi tofu. They generally contain fish sauce or bonito (fish) flakes.

If you get sick of the standard veggie sushi options or don't like sake, why not make it at home! It's actually incredibly easy. You make sushi rice (recipe below) spread it on some nori sheets, chop up whatever veggies, tofu, fruit, etc excites you, toss it on the rice, roll it up and slice it!

Let me repeat that, slowly:

1. Make Sushi Rice. Do NOT attempt to use plain rice. Be sure to use small grain sushi rice too, not medium or calrose rice.

Put 2 cups rice, 2 cups water and a small piece of kombu sea vegetable if you have it in the rice cooker or cook on the stove as your normally would (if you can't cook rice, you shouldn't be reading this blog.)

Once it's done, stir in:
2 tbsp rice vinegar
2 tbsp sugar
1 tbsp salt

Put it in the fridge, ideally overnight.

2. Cut Up Vegetables
I recommend experimenting with ingredients, seriously. Mango is great; try it with avocado. Shitake mushrooms work. The standards are carrot, cucumber, green onions, and tofu. But try different things, radish? orange? nuts? beans?

Slice them into long, thin strips, the longer the better. They should be about the width of my pinkie.

3. Spread the Rice
Once your rice is ready (it's not the end of the world if it's a little warm), lay out a sushi mat and spread the rice. This is a little challenging. Just press it down the best you can and be sure to leave some room around the edges.

4. Lay Your Ingredients in a Row
Leave about an inch or two from the front of the rice and then make a row. Don't put to much in, no more than four thin slices.

5. Roll It
Use the mat to keep the pressure on. You want it tight. When you get to the end, get it wet and then press down. You'll figure it out.

6. Wasabi, Soy Sauce, Pickled Ginger, enjoy!
Use a bread knife to slice it because it's fragile like bread. Be gentle, don't smash it.

*Vegetarians do not, in fact, eat fish.

Knives: Keep 'em Sharp

2008-04-18T15:45:00.001-07:00

A sharp knife is a cook's most important tool. It is to the skilled chef what a nine-iron is to Tiger Woods.

A sharp knife is also much safer, meaning you are less likely to cut yourself. You also don't have to work as hard--no more groaning to slice through beets. A good knife shouldn't take much muscle.

You should have your knives professionally sharpened about once a year unless you really cook a lot everyday. You can take them to Sur La Table and they will do it for a few dollars. During the month of April, they will even do two knives for free!

To keep them up between sharpening, you can use a steel knife sharpener like this:

Recipes: Read 'em

2008-04-16T18:44:00.000-07:00

Remember that obnoxious exercise you had to do in fifth grade where you get a list of instructions that tells you to do silly things like stand up and pat your head or go write something on the blackboard then you get to the bottom of the list and it tells you you failed, then you read the first line which says, "READ ALL INSTRUCTIONS BEFORE BEGINNING"?

If not, call your fifth grade teacher and thank them. If you had endured this experience you wouldn't have remembered the moral of the story which is that you should always read all the directions before you start so that you can plan accordingly. This is never more true than with recipes. You have learned this the hard way if you end up rushing around trying to whip cream and pull something out of the oven and whisk eggs all at the same time because you didn't plan the steps out. Some recipes give you hints at the order in which to prepare each item but some don't.

This is important so that you can plan ahead but also so that you can evaluate the amount of time things will take and decide whether you can commit to that. I spent about three hours too long making glorified stir fry on Sunday. Granted, it was really good but it was not worth the time. If I had read through all the instructions and really estimated how long each step would take and how involved it was, I would have made adjustments and saved time. It's not just time either. It's effort and headache. The aforementioned recipe required making rice patties. In general, patties are a bad idea. There's always too much moisture in the mix, not enough egg (or other binding agent) and your kitchen gets covered in oil from the deep frying. It also required me to both deep fry and bake the tofu before adding it to the stir fry (how much heat can bean curd really take?). By the time my dinner was ready, my feet hurt and my floor was coated in grease.

In hindsight, I should have evaluated the recipe and ignored the idea of rice patties, opting for regular rice and just baked the tofu. This would have sped things up and saved me the mopping.

Keep in mind that just because a recipe makes it into Sunset magazine or on your bookstore's shelves, that doesn't mean it is good or that it is appropriate for the average person to make in their home. Many a fantastic chef has failed to translate their recipes into ones that ordinary people can pull off. That seems to be the case with the cookbook from which the stir-fy recipe came. Always thoughtfully think through the recipe and decide whether it is practical for you.

Cornmeal to Rescue

2008-04-09T11:00:00.000-07:00

This is the first installment of my new approach to blogging. In the spirit of my domestic life here at Versailles, in between endorsing candidates, picking out shoes and eating cake, I will share useful household hints with you, the masses. I am taking cues from the great American household mistress, Heloise, but with an updated modern young lesbian sensibility.

Back to cornmeal. As some of you know, my latest hobby has been baking tarts. What is the difference between a tart and a pie you ask? The difference lies mainly in the crusts with pies using a rolled, dough-like crust in a deep pan that creates a dessert about 2-3 inches tall. A tart on the other hand uses a very buttery crust that is pressed into a shallow pan producing a more dainty one inch tall treat. I would argue further that there is a difference in spirit. Pie is am American tradition that is essentially a vessel for large amounts of fruit or custard. They are simple and somewhat homely--think American Gothic. For tarts, think Life at Versailles. They are delicate, beautiful treats with more sophisticated contents than apples or pecans. My latest effort was Rubharb with Orange Flower Water Custard, before that, Mango Lime Brulee.

Back to cornmeal. I have struggled to present my tarts in a way that showcases their beauty. Specifically, I haven't been able to get them out of the pan. With guidance from my culinary mentor, Francois Pompidou, I experimented with sprinkling the buttered pan with cornmeal prior to filling it with the crust. This basically creates a rough surface between the pan and the tart. Picture the difference between putting scotch tape on sandpaper versus glass. The results? With a little finesse and a thin chef's knife, the tart came out beautifully.

The moral of the story: sprinkle a decent amount of cornmeal on your pans when making tarts. Cakes are another story; use flour.

Also, you can thank me for sparing you a lecture on the problems associated with increased demand for corn due to ethanol based fuel.

Open Letter to Tofutti

2007-10-29T21:57:00.000-07:00

David Mintz
President
Tofutti
50 Jackson Dr.
Cranford, NJ 07016

RE: Marry Me Dessert Bars and Marriage Equality

Dear Mr. Mintz,

I am a long-time Tofutti Brands fan. I prefer Tofutti frozen desserts over most other ice creams and all non-dairy brands. I was excited this week when my girlfriend brought home the Marry Me Dessert Bars because I had not tried them. They were delicious but I was disappointed to read on the side panel that your promotion about relationships and marriage excludes people like us. The promotion asks consumers to send a copy of their marriage license, but since we are lesbian and live in a state other than Massachusetts in the United States, we are excluded from receiving such licenses and the associated benefits. I hope that recognition from Tofutti is not included along with the more than 1,000 benefits from which are excluded. Since many of the lesbians I know are vegetarian or vegan and enjoy Tofutti products, I expected more from you.

While not required by law, most Fortune 500 companies offer equal benefits to all committed partners, not just heterosexual. Indeed, many companies are ahead of our government regarding equal treatment of employees and customers.

I request that you change the promotion to include all happy couples in committed partnerships or marriages regardless of their sexual orientation. One possible way you could do this is by dropping the requirement of a copy of a marriage license.

Sincerely,

Marie Antionette
Versailles

Thriller Details

2007-10-21T22:31:00.000-07:00

Get your Halloween on and zombie down to Westlake Center this Saturday, October 27th at 3:30. Watch me and about 90 other people represent Seattle in the Thrill the World, international attempt to break the world record for most people simultaneously performing Michael Jackson's Thriller.

Apparently, 200,000 Canadian school children took the Guinness record for most people simultaneously performing a dance by doing the Hokey-Pokey. We might not break that, but we will at least break the record for Thriller.

www.thrilltheworld.com
www.thrillerinseattle.com

In related news, through listening to Thriller a few hundred times during rehearsals and at home, I figured out what the song is actually about. You may be shocked to learn that most pop songs are not what they seem and are actually about sex or drug use. In Thriller's case, sex, or at least some snugglin'. I always thought is was just a fun, scary song but why would the King of Pop make a song to scare people that can only be played once a year? Most of the song describes creepy ghouls and monsters. The crux of the song, however comes in the lyrics, "Now is the time for you and I to cuddle close together-all thru the night I'll save you from the terror on the screen". The old reach around in the movie theater progresses to "Cause I can thrill you more than any ghost would dare to try" and "so let me hold you close and share a killer, diller, chiller, thriller here tonight". That's right, this is where MJ taught us all the trick of bringin' our delicate sweetie to a scary movie and then movin' in for the action. Happy Halloween to all and to my sweetie, you thrill me more than Michael Jackson ever could.

Thrill Me

2007-08-28T21:23:00.000-07:00

5 . . .6 . . .7 . . . 8 . . .

Have you ever wondered how many people can synchronously perform a choreographed rendition of Michael Jackson's Thriller video? Neither had I, but some bored computer programmers and dance instructors did. Now they've called Guinness and are attempting to set a WORLD RECORD. Apparently those inmates in the Philippines didn't set it yet. I remembered reading about some thriller zombies taking to First Avenue in Seattle last year around Halloween and I was jealous that I was not a part of it. This year, you'd better believe I will be sweating under white face paint and blood, layers of shredded flannel and tasting the plastic of vampire teeth. I've contacted this year's organizers and am impatiently waiting to find out how I can put my two semesters of Modern Dance class to work. You heard it here first unless you read the PI article today and you will not hear the end of it if I make it in!

www.thrillerinseattle.com

The Saddest Show on Earth

2007-05-28T00:39:00.000-07:00

I was convinced by a dear friend to drive out in his smoky Grand Am to the Olympic Peninsula to see “northwest wildlife in their natural habitat”. He didn’t mean hiking. He described some sort of safari near Sequim. I was won over when I found out that Sequim has a similar climate to Provence and thereby is a major American producer of lavender.

After purchasing culinary lavender, provencal tea, lavender chocolate and even a lavender windowsill kit, we headed off to the Olympic Game Farm. I should have protested after hearing the paradoxical name. Game do not live on farms. Pigs and goats and cows and chickens live on farms, maybe some sheep if you are in Australia. Game live on the range where the deer and the antelope play. They are supposed to be wild. The second tip-off was the ticket seller’s offer to sell us bread to feed the animals. I am certainly no zoological expert, I didn’t even go beyond high school biology, but I have seen the signs at the park instructing patrons not to feed the animals.

This farm was no farm at all but more of a junk yard with retired circus animals lazing out the end of their lives. Beyond what appeared to be a trailer park but actually housed the mildew laden gift shop, was a multi-acre fenced area with a dirt road winding past bison, bears, prairie dogs, peacocks, deer, elk, and mostly seagulls. The area was strewn with bisected culverts and oil barrels, depressed and carb-loaded animals looking miserably out from behind corrugated steel.

The worst part was the tiger cages, which I referred to as Guantanamo Bay for animal prisoners. Tigers aren’t meant to be in rusting, rotting 20 x 8 foot cages. And they sure as hell shouldn’t be eating Wonder Bread.

As we drove behind a black hummer with bratty children hucking slices of Ovenjoy out their windows, I kept wondering how this was legal and how it was listed on the Washington state map as a tourist destination. Is this really how we want our state to be remembered?

I’m not sure if it was the sub-par animal conditions that bothered me or that I just couldn’t believe that it was real. There really is a trailer park in Clallam County with tigers and bears running (okay laying) around. I kept looking behind my shoulder for the PETA picketers but none were in sight.

I guess it raises questions about the quality of life for living beings. I googled the place on my enthralled friend’s blackberry on the way home and learned that a lot of these animals were actually in Disney films in their prime, but Hollywood has a way of chewing up and spitting out actors when they outlive their utility. So in a way, this farm or park or dirt field saved these animals from being put out to an eternal pasture. Whether this rainy, artificial pasture is any better is up to the animals I guess. I tried asking one of the bears how he liked it there but he just kept standing on his hind legs and clapping his paws together.

http://www.olygamefarm.com/

Personal Finance tips: volume 1

2007-04-07T19:25:00.000-07:00

You may not know that I have a burning passion for personal finance. When Suze Orman recently came out, I found a new hero. Having been raised by a municipal finance employee, I developed a keen sense of the value of goods and services and a reluctance to ever surrender my hard-earned dollars. I have always had the sense (possibly pessimistic) that I will never have much money so I must manage it wisely and make it grow as much as possible.

So today, I am sharing my first financial tip (through this blog anyway) with you.

Ask your creditors for a lower A.P.R. The apr is your annual percentage rate of interest. On credit cards, it is the percentage of your balance that they add to your bill each month. If you don’t know what yours is, look at your bill closely; it may be hidden. If you are younger or have less than stellar credit, it may quite high, in the upper teens. If you are older or have outstanding credit, it may be in the single digits. If your credit is okay and you have a good payment history with your credit card company, you can probably get a lower apr just by asking. I had been told this by several people and decided to try it today. I called Citibank and said, “I would like a lower apr”. Within approximately two minutes, my apr went from 13.24% to 3.99%--a savings of nearly ten percent! I couldn’t believe how easy it was!

Individual results may vary, but by and large, the credit market is so competitive that your company will do just about anything to keep you. The lower interest rate they give you may be temporary. Mine is for nine months; but in nine months, I will have the same conversation and threaten to leave for one of the many offers in my mailbox everyday and they will keep the interest rate at least lower than the original.

This is an easy way to save money. However, a low apr is not a license to charge lots of crap you can’t afford. Always remember that when you charge something, you will end up paying a lot more for it if you don’t pay off your balance each month. You will pay more than just your interest rate on it too because the interest compounds each month. So those cute Seven jeans for $195 may end up costing you $300.

Next time: why investing in a retirement plan in your twenties makes you cooler than your peers.