Fly Fishing on the Meramec

Screen Shot 2017-07-18 at 7.51.20 AMA scientist at my work likes to go fly fishing on the weekends. He’s been going since he was a little boy growing up in Pennsylvania. The other day, he asked me to come. I agreed because I’ve always wanted that experience.

“I’m not sure you’re going to like it,” he said. He seemed really nervous that I wouldn’t.

As it turned out, I liked it a lot. I didn’t love every minute but for the most part I had a good time. Starting with the adrenaline rush of climbing down a cliff to get to the river and ending with a long walk downstream, it was unlike anything I’ve ever experienced before.

I’ve gone fishing a couple times before but it was always at the side of a lake or pond. I’d never hiked upstream in a river or waded into deep water with clothes on until Sunday. We went to a stretch of the Meramec River that’s about two hours south of St. Louis. Aside from the occasional kayaker and fisherman, the river is mostly deserted.

Screen Shot 2017-07-18 at 7.50.23 AMThe scientist loaned me some gear so I had water shoes, water socks, a hat, and sunglasses. I brought everything else. I made sure to wear water-resistant leggings and a t-shirt, which ended up serving me well later.

But I’m getting ahead of myself. When we got close to the river, the scientist told me there were two entry points: “Cardiac” and “Suicide.” I guess I looked scared because he started laughing and explained that the passes to the water were challenging but not undoable. I like to hike so I figured I would be okay.

He decided to lead us down “Suicide” to the river because the path was shorter. But, as I soon found out, the pass was much steeper than Cardiac. I was wearing huge fishing shoes that were a little too big and so I had trouble finding my footing. I had visions of myself tumbling down the cliff face-first, but I tried to put those out of my head as we hiked down. A couple times, I just started crawling on my back because it seemed safer than attempting to walk.

When we got to the bottom, we hiked a little ways out around a marsh. The first glimpse of the river was breathtaking. Even through my sunglasses I could see the water shimmering green and blue. There were trees everywhere and bright orange clay cliffs. The scientist explained that when it floods, the water rises to about the level of the cliffs.

Screen Shot 2017-07-18 at 7.50.37 AMWe walked a little upstream and then paused so he could show me what to do. At first, I kept my hand way too tight and so I was having trouble casting the line. A key part of fishing is relaxing, because your line won’t go very far if your wrist is stiff. Ideally, it should be one fluid motion.

I didn’t accomplish that but I managed to relax so I could cast better. Another key to good fly fishing is turning off your brain the second you cast the line. If I overthought it, the line wouldn’t go as far. I tried to just let my body do the work and leave thinking out of it.

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Screen Shot 2017-07-18 at 7.51.09 AMI kept thinking that I caught a fish but it ended up being sticks or mud. “You’ll know when you’ve caught a fish,” the scientist said. “He’ll put up a fight.”

I kept casting and reeling, but nothing happened. I announced that I wanted to catch a fish first, but that seemed unlikely. I was there with someone who’s been fishing for more than thirty years. I DEFINITELY didn’t have the upper hand.

Suddenly, I felt a tug at the line. I looked out a few feet in front of me and a fish had latched onto the hook. “I caught one!” I screamed. I started to reel it in and the scientist came over to help me. We got it out of the water and inspected it. It was a small fish, not big enough to keep, but I still felt triumphant.

Screen Shot 2017-07-18 at 7.51.31 AMAfter that, I didn’t catch anymore fish but the scientist did. I helped him reel in some big rainbow trout. He likes to smoke the fish which is good, because I love eating it. But as we let the fish dry out on the shore and put them in a bag, I felt kind of guilty. I’m not a vegetarian and I don’t usually feel too bad when I eat meat, but there was something weird about seeing the fish I was going to eat later.

On the other hand, I thought it would be rad to eat the fish right then and there. I’ve always been kind of jealous of people in movies who camp and cook fish over a fire. It seems like it would be delicious, and I definitely want to try that someday.

I also started thinking a lot about self-sufficiency, or living off the land. It’s something that I want to do more of. I imagined foraging for plants and berries, eating fresh fish, and not relying as much on other people to do that for me. The old adage, “you give a man a fish and you feed him for a day; you teach a man to fish and you feed him for life,” seemed more true than ever.

I’m not anywhere close to being able to live off the land, partly because I don’t know enough about it and partly because the lifestyle that I lead doesn’t fit into this model. But it’s something to consider. The more we can rely on ourselves for food, the better.

Screen Shot 2017-07-18 at 7.51.46 AMAfter we caught a few more fish we turned around and started walking downstream. The scientist said this would be easier than walking upstream but weirdly, I found this to be false. When you go downstream, you’re moving with the current so you should be able to just move along without much resistance. But because it was easier, I stopped taking deliberate steps. I also rushed a little because I was getting tired and wanted to get to the shore. I ended up face-planting into the water about a mile away from where we were stopping. It’s okay, though, because I was hot and the water felt good.

“I fell but it doesn’t matter. Like you said, it feels good,” I told the scientist when I caught up to him.

“I never said that,” he said. I argued with him a little because I could have sworn that he said that, but in the end, I gave up. Maybe I invented it to sooth myself but it’s still true.

ANYWAY. Overall it was a very successful day. I learned how to fish and, according to the scientist, I did well. I only started to give up at the end after eight hours of walking through a river. Even then, I was happy to be in the water, surrounded by lush forests and colorful rocks, and with a beautiful blue sky overhead. “When have you ever gotten the opportunity to do something like this?” I thought to myself. The answer is, never.

Now that I’ve experienced fly fishing I definitely want to try it again soon. It might take a while before I’m a natural and catch as many fish as the scientist, but eventually it will happen. Until then, I’ll enjoy the journey.

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Here’s a song that reminds me of fly fishing. It’s good for turn-off-your-brain-and-just-feel-it moments, i.e., my favorite ones.

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Lavender Honey Scones

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On Saturday, I went to check out the Lake St. Louis Farmers’ Market. I wasn’t sure what to expect because I’ve never been to Lake St. Louis and I hadn’t heard anything about the market.

It turns out that it’s one of the best farmers’ markets I’ve ever been to. It’s in the parking lot of an outlet mall and it wraps around three times. There are tons of vendors selling everything from delicious tamales to cucumbers that look like they belong in an art gallery (more on that on my Instagram). There’s also a booth that sells lavender.

I have trouble finding lavender at farmers’ markets so I was really excited when I spotted it. The farmer was selling them in bundles and whole plants. I might go back and get the plant next weekend and see if I can grow it in my backyard. But in the name of instant gratification and baking, I bought the bundles.

Screen Shot 2017-07-17 at 8.24.17 AMI used the lavender buds to make these lavender honey scones. Lavender and honey is one of my favorite combos. I love the way the lavender tastes with the sweet honey. Putting both of the ingredients in scones is the perfect ensemble: No one is competing for attention and everything works really well together to make a delicious pastry.

My favorite thing about these scones is their consistency. They’re almost like a biscuit because the inside is buttery and slightly flaky. I’m not sure how I accomplished that because I wasn’t trying to make a biscuit, but I’m not questioning it.

These scones are delicious by themselves but they’re extra delicious with a cup of Earl Grey tea. I had one with tea yesterday morning before I left on a fishing trip (more on that later).

Screen Shot 2017-07-17 at 8.23.57 AMHere’s a song that reminds me of these scones. It popped up on my playlist on the way to work this morning and I’d forgotten that I downloaded it. “Wow,” I thought. “I really like this.” I love when I surprise myself with things that I’ve done and forgotten about.

Lavender Honey Scones

Ingredients

2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
3 cups all-purpose flour, plus more for surface
½ cup (1 stick) chilled unsalted butter, cut into pieces
1 large egg, beaten to blend
1¼ cups heavy cream, plus more for brushing
2 Tbsp honey
2 Tbsp lavender buds, plus more for topping
raw sugar (for sprinkling)

Directions

Preheat the oven to 375 degrees F. Whisk the baking powder, baking soda, salt. and flour together in the bowl of a stand mixer. Add in the butter and mix until it’s coated. Then, use your fingers or a pastry cutter to break the butter up until it’s in pea-sized pieces.

Make a well in the center of the butter and flour mixture and add the egg, cream, honey, and lavender. Mix slowly with a paddle attachment until a shaggy dough forms. Do not overmix. Remove the dough from the mixing bowl and knead it a few times of a floured surface until it comes together.

Pat the dough into a 1-inch thick round and then cut it into 8 equal triangles. Brush each scone with cream, sprinkle generously with sugar, and sprinkle more lavender buds on top. Place the scones on a parchment paper-lined baking sheet and place in the oven. Bake for about 25-30 minutes or until golden brown. Store in an airtight container at room temperature. Enjoy!

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Turn

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If I had to pick one neighborhood that I neglect in St. Louis, it would be Midtown. I get distracted by everything in the surrounding neighborhoods so the only time I go is when I’m driving through on my way to somewhere else. Now, I have a reason to stop there all the time because I discovered Turn.

Turn is a breakfast and lunch spot started by David Kirkland, the former chef at Café Osage. It’s in the .ZACK building, a collaborative space for performing artists. The menu and interiors at Turn take a cue from music. When you walk in, there’s an entire wall toward the back covered in old records. I stopped and took pictures for a few minutes because I’d never seen anything like it.

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When I go out to eat during the week, I like to show up early to beat the crowd. It gives me a chance to do things like stand in the middle of a restaurant and take pictures of a wall. I was one of the only diners at Turn when I showed up at 11 yesterday.

The servers were warm and welcoming. They let me sit wherever I wanted and gave me a lot of time to deliberate over the menu. Finally, I decided on the “L.E.O.” with poached eggs, smoked salmon, caramelized onions, local goat cheese, and dill hollandaise sauce served on rye. I was craving something breakfast-y but not sweet.

While I was waiting for my food, a man with glasses came over to my table and started talking to me. It turned out to be Kirkland, even though I didn’t realize it until later. He introduced himself as “David,” so I put the pieces together myself. He was charming and welcoming and seemed genuinely interested in what I thought about the food.

The L.E.O. was, in a word, amazing. I love anything with smoked salmon, caramelized onions, and goat cheese, so I was sure that I’d be a fan. But the hollandaise sauce took things to the next level. It tasted just as vibrant as it looked, with a bright citrus flavor and the perfect amount of tang. I wanted to eat it with a spoon.

I wasn’t going to get dessert but then Kirkland, who was sitting at the next table working on an upcoming event, mentioned their grilled angel food cake with peach habanero sauce and whipped cream. Sold, I thought.

Screen Shot 2017-07-14 at 8.42.50 AMThe angel food cake is the perfect backdrop for the rest of the dish. It’s sweet and slightly smoky from the grill and pairs well with the spicy peach habanero compote. The whipped cream adds some sweetness and cools down the rest of the dish.

“It’s not too spicy, is it?” Kirkland asked me. “No, not at all,” I said. I love spicy food so my tolerance is high. “He thinks it is,” he joked and pointed to the general manager, who was sitting beside him at the table.

Before I left, Kirkland came over to my table again and thanked me for coming in. I told him that I’d be back soon, which is true. The food was fresh and flavorful, the service was warm and friendly, and there’s always a steady stream of good music over the loudspeakers as you eat. Going to Turn is more than just breakfast or lunch. It’s an experience, one that I definitely plan on repeating.

Here’s a song that reminds me of Turn. It’s also been stuck in my head for twenty four hours so maybe putting it here will help me get it out…even though I kind of want it to stay.

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Pizza Break: Humble Pie

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I got so excited about about everything I ate last weekend in Washington and Augusta that I forgot to tell you about this pizza from Humble Pie.

I showed up at Humble Pie last Friday night and expected a sit-down restaurant, but it’s take out only. It operates out of a tiny storefront in a strip mall in Ladue, a swanky residential neighborhood in St. Louis. I gave everyone inside the restaurant a lot of credit, because space looked tight and they were firing up A LOT of pizza. On a hot day like Friday, that’s no small feat.

I waited for my order at a small garden table on a patio next to the restaurant. If you’re like me and can’t deal with delayed gratification, you can use these tables to eat the pizza once your order is ready. When the cashier brought out the pizza box, I couldn’t wait to open it and have the first slice.

I ordered a Hawaiian pizza, the “Wiki Waki,” with pineapple, fresh jalapeños, applewood smoked bacon, and smoked Mozzarella. I expected the crust to be thicker but the pizza is St. Louis style, so it’s as thin as a cracker.

I’m usually not a fan of cracker-thin pizza but Humble Pie made me a believer again. The crust was crispy and charred and brought out the flavor of the smoked Mozzarella and bacon. The jalapeños added some spice and the bacon paired well with the sweet pineapple. I want to eat a slice right now.

Humble Pie accomplished two things, one easier than the other. It got me to sit out in sweltering St. Louis heat and eat an entire pizza, which I probably would have done anyway. But it also got me to enjoy St. Louis style pizza again, which I didn’t think I would after years of loading up on Neapolitan and East Coast-style pies. I tip my hat to them. I can’t wait to try more of Humble Pie’s pizzas soon.

 

 

 

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Mixed Berry Crumble Muffins

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I was in a breakfast rut after eating more smoothie bowls and yogurt than one person should consume. My solution? These mixed berry muffins.

I saw the recipe on a blog the other day and I tweaked it a little. I cut the amount of sugar in half and I used nonfat Greek yogurt instead of full fat. Even though I’m a big fan of full sugar and full-fat everything, I’ve been hitting ice cream pretty hard lately so I decided to make these muffins *slightly* healthier.

As it turns out, they’re still delicious. The berries start to break down in the oven so when you take the muffins out, they have a slightly caramelized flavor. The crumble topping reminds me of fruit pie.

I ate two muffins this morning with a pat of Irish butter and strawberry rhubarb preserves but they’d be delicious by themselves, too. I also brought one to work to eat at my desk with a cup of tea. It’s all about the simple pleasures.

Screen Shot 2017-07-12 at 8.19.36 AMHere’s a song to get you started on muffin making. I accidentally turned it on during a meeting with a colleague yesterday when I thought that Spotify was paused and I unplugged my earphones. He seemed to enjoy it, though.

Mixed Berry Crumble Muffins

Ingredients

for the muffins:
8 tablespoons (1 stick) unsalted butter, softened
1/2 cup sugar
1/2 teaspoon fine sea salt
2 large eggs
1/2 cup nonfat Greek yogurt
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
2 cups mixed berries (I used blackberries and strawberries)

for the crumble topping:
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/2 teaspoon fine sea salt
pinch of cinnamon
4 tablespoons (1/2 stick) butter, softened

Directions

Preheat your oven to 375 degrees F. Line a muffin tray with 12 baking cups and set aside.

Make the muffin batter by first combining the softened butter, sugar, and sea salt in a mixing bowl on medium speed. Mix until creamy. Add the eggs one at a time until fully incorporated. Then mix in the vanilla extract and Greek yogurt.

Mix in the flour, baking powder, and baking soda until just incorporated. Then, use a spatula to gently fold in the berries. Fill each baking cup with an equal amount of batter.

Make the crumble topping by mixing the flour, brown sugar, sea salt, and cinnamon in the bowl of a stand mixer. Add the softened butter and mix on medium speed until pea-sized clumps start to form. You can also do this with your fingers or help it along the way once the clumps appear.

Sprinkle the crumble topping on the muffins and place the muffin tin in the oven to bake. Bake 20-25 minutes, or until the muffins are just set and the tops are golden brown. Remove from the oven and let the muffins cool in the tin for about 15 minutes. Then, remove the muffins from the tin and let them cool on a wire rack until they come to room temperature. They will keep for about two days in a sealed container, or longer in the fridge. Enjoy!

 

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Mixed Berry Mango Smoothie Bowl with Peaches

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This recipe was inspired by a smoothie my aunt made me on Saturday. I showed up at her house after walking around Washington, Missouri all day and I felt like I was going to explode from heat. “Do you want a smoothie?” she said. “Twist my arm,” I said.

The smoothie she made had vanilla Greek yogurt and unsweetened vanilla almond milk. I’ve never made a smoothie with vanilla almond milk but it makes a big difference. It adds sweetness and subtlety of flavor that goes well with berries.

For my smoothie bowl, I tweaked my aunt’s recipe a little. I used plain, nonfat Greek yogurt and unsweetened vanilla almond milk. I also added peaches, toasted almonds, hemp hearts and granola on top for texture and extra sweetness. At the last minute, I sprinkled some pistachios on the granola because I thought the bowl needed a pop of green color.

ANYWAY. I plan to make this bowl again soon. I’m going to experiment with adding vanilla almond milk and different flavors of yogurt. I see a lot of untapped opportunity.

On a slightly unrelated note, I wanted to tell you about what I did after I drank the smoothie on Saturday. I’d planned to stop at my aunt’s on the way home because she lives about halfway between my house and Washington. She told me she had a “surprise.” I guess I sounded curious because she let it slip that we were going to the highest point in St. Charles. When I got to her house, she told me that we were going to a nuclear waste site.

The site is a 75-foot pile of rocks that covers hazardous waste that came from an old uranium ore factory that used to sit on the property. To make a long story short, the U.S. government used the site in the late 1950s and early 1960s to produce ore. The Army during the Vietnam War was going to use the facility to make a chemical weapon, but they nixed that plan. The site was abandoned for more than 20 years, even though it was filled with hazardous chemicals. In the 1980s, the U.S. Department of Energy decided to address the problem by building a huge “disposal cell,” or mountain of rocks over the waste.

Screen Shot 2017-07-11 at 8.04.16 AMIt’s a pretty grim story and one I didn’t know about until Saturday. I can’t say that I’m surprised that the government took 20 years to address potentially lethal chemical contamination, given its lax attitude toward the environment, or, you know, lawmaking. But I was surprised that I hadn’t heard about the site in all my years of living in St. Louis.

It felt a little weird to be standing on top of a sordid chapter of local and American history, but the view distracted me. You can see for miles. My aunt’s boyfriend pointed out St. Charles and surrounding cities. There are also maps at the top that show you what you’re looking at and give you a brief history of the area.Screen Shot 2017-07-11 at 8.04.28 AMSo yeah. If you’re in St. Louis county or St. Charles county and you want a mini-American history lesson, a workout, and a view, head to the Weldon Springs nuclear waste site. Here’s a song that will help you get to the top of the rock heap. It’s also good for drowning out the sound of a loud blender.

Mixed Berry Mango Smoothie Bowl with Peaches

Ingredients

1/2 cup sliced strawberries
1/4 cup frozen blueberries
1 frozen banana
1/2 cup frozen mango chunks
1 cup unsweetened vanilla almond milk
2 Tbsp plain, nonfat Greek yogurt
sliced peaches, almonds, pistachios, granola, chia seeds, hemp hearts, and berries for topping

Directions

Blend the strawberries, blueberries, banana, mango, almond milk, and Greek yogurt in a blender on high until smooth. Pour into a bowl and top with peaches, almonds, pistachios, granola, chia seeds, hemp hearts, and berries of your choice (I used strawberries and blackberries). Enjoy!

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Washington, Missouri (and Augusta)

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When I moved back to St. Louis, my aunt told me about Washington, Missouri. It’s a small town next to the Missouri River that’s known for its antique shops and delicious food. Since antiques and delicious food are two of my favorite things, I decided to go check it out this past Saturday.

I love places like Washington because everything moves slower. St. Louis isn’t a huge city and I feel like the pace of life here is more laid back than, say, DC or New York. But Washington takes it to a new level. When I showed up on Saturday, people were watering their lawns, lounging on their wraparound porches, and generally taking it easy. It was refreshing.

Screen Shot 2017-07-10 at 8.13.04 AMI think I have a built-in radar for bakeries because, without realizing it, I drove straight to the best one in town. Schulte’s is tucked away in the residential part of Washington, about a half a mile walk away from downtown. Walking through the front door is like going back in time. The walls are painted bright blue and there are vintage pieces everywhere, including an old Coca Cola sign against the back wall.

Screen Shot 2017-07-10 at 8.11.15 AMOf course, the real attraction is the pastries. I had a hard time deciding what to get but ultimately I decided on a lemon cake doughnut. Glazed doughnuts are my favorite and I was interested to see what the lemon would taste like.

It was, in a word, delicious. The cake doughnut was fluffy and moist, the lemon was bright and citrusy, and the sugar was glazed to perfection on the outside. I forgot to get a napkin before I walked out so I ended up with sugar all over my hands and wrists, but I didn’t care. I wish I always smelled like a lemon glazed cake doughnut.

Screen Shot 2017-07-10 at 8.11.25 AMAfter temporarily blacking out from the deliciousness of the lemon cake doughnut, I made my way downtown. Washington has a lot of cute antique shops that are worth checking out, even if you’re not into old things. A lot of the stores surprised me with their range of products. I walked into a floral shop that had amazing furniture and met a new friend. She ended up following me around the store.

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Screen Shot 2017-07-10 at 8.11.43 AMI walked down by the river for a while and then I made my way to the far side of town to the Blue Duck. I’d heard about the restaurant from a local food magazine but I didn’t know what to expect. Sometimes, food places in small towns can be hit or miss.

I ordered the “DLT” with house smoked duck, fried egg, and honey chipotle mayo on house made sourdough. I took one bite and literally had to hold back tears. “How is it?” the waitress asked. “I’m blown away,” I said.

Screen Shot 2017-07-10 at 8.12.38 AMI’m not going to lie…the duck reminded me of Spam sliders that I ate in Seattle with my friend last summer. But that’s okay, because those Spam sliders were delicious, and so was this sandwich. The smoky duck, buttery sourdough, runny and crunchy fried egg, and the sweet and spicy honey chipotle mayo were the perfect combination. I wish I could eat this sandwich everyday.

Screen Shot 2017-07-10 at 8.13.37 AMOn the way back from Washington, I decided to stop in my favorite Missouri small town, Augusta. I’d heard about a restaurant called the Silly Goose that specializes in Southern food. I pretended to deliberate over the menu but I knew what I wanted: The fried chicken and waffles.

Sometimes, you eat a really good meal and you’re satisfied. You’ll remember it for a few days then forget about it and go back to your life. That’s not the case with this chicken and waffles. I’m going to be thinking about it for a long, long time.

Screen Shot 2017-07-10 at 8.13.49 AMThe Silly Goose sources its ingredients locally so everything tastes fresh. The free-range chicken they used was tender and flavorful. It made me wonder why I ever settle for subpar chicken. The buttermilk waffle was the perfect consistency, not too light and not too heavy, and was doused with vanilla bourbon maple syrup and a scoop of creamy sorghum butter.

The salted, crispy fried chicken with the waffle and sweet syrup and butter was honestly one of the best things I’ve ever tasted in my life. I’m almost crying writing about it now. I don’t want to be morbid but I want this dish on my deathbed. I am not exaggerating.

ANYWAY. If you find yourself in St. Louis or the surrounding area, I’d highly recommend a day trip to Washington and Augusta. The food alone would make it worth your while, but the antique shops are fun to browse and, as a plus, there’s tons of natural beauty. In the summer, rolling green farm hills give way to valleys with colorful wildflowers and lush foliage. Honestly, I consider it a little piece of heaven on earth.

Screen Shot 2017-07-10 at 8.12.49 AMHere’s a good song for the drive (if/when you decide to go). Check out my Instagram for more pics and recommendations.

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No-Cook Recipes: Sungold Gazpacho with Homemade Croutons

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When the weather in St. Louis gets unbearably warm and nothing will cool me down, I turn to gazpacho. It’s healthier than my usual go-to, ice cream, and almost as delicious.

Gazpacho is one of those things that should be disgusting but it’s not. It’s essentially a vegetable smoothie in a bowl. Still, it has its allure.

That’s because if gazpacho is done right, it’s more complicated than blended tomatoes, peppers, and onions. It’s a mélange of flavors, textures, and consistencies. In this gazpacho, there’s sweetness from the sungold tomatoes and red bell pepper, spice from the jalapeño, crunch from the cucumbers, a little bite from the red onion, flaky sea salt, and a splash of sourness from the red wine vinegar.

Another key to making gazpacho that doesn’t taste like a smoothie is using really, really good olive oil. It doesn’t need to be the $30 kind but it shouldn’t be the $7 kind, either (unless you found a good sale). The flavor of the olive oil sings through in the final product, so you want to make sure that it’s singing on-key.

The gazpacho is delicious by itself but extra delicious with the addition of these croutons. I was going to use white bread but I was all out, so I cut up a few slices of Hawaiian bread in my fridge leftover from the Fourth of July. I tossed the bread cubes with olive oil and lots of flaky sea salt and let them bake in the oven for a few minutes. It was hard not to eat them all one by one after they came out of the oven.

ANYWAY. Make this gazpacho as soon as possible. It’s great for using up extra ingredients that you buy at the farmers’ market. It’s also perfect for a summer night when you don’t want to cook.

Here’s a song that reminds me of this gazpacho. There’s a lot going on, but somehow, it all comes together in the end. It also reminds me of “The Wizard of Oz” in a creepy, jungle way.

Sungold Gazpacho with Homemade Croutons

Ingredients

for the gazpacho:
1 pint of sungold tomatoes
5 small pickling cucumbers, peeled
1 large red bell pepper, seeds, stem, and ribbing removed
1 small red onion
1/2 jalapeño, stemmed and seeded
1 clove garlic
1/2 cup olive oil
1 tsp red wine vinegar
flaky sea salt

for the croutons:
3 slices of Hawaiian bread (or white…whatever you have will work), sliced into cubes
2 Tbsp olive oil
flaky sea salt

Directions

Cut four of the cucumbers, 1/2 the red onion, jalapeño, and 3/4 of the bell pepper into 1-inch pieces. Place the pieces in an upright blender or food processor with the tomatoes, garlic, olive oil, red wine vinegar, and sea salt. Blend until the mixture is completely smooth.

Place a fine mesh strainer over a large bowl. Pour the vegetable purée over the strainer and use a spatula to strain it through. Discard the solids.

Finely dice the remaining cucumber, red pepper, and red onion, and stir it into the bowl. Taste the soup and adjust the seasonings, adding more vinegar or salt, or even a teaspoon or two of water if you want a thinner consistency. Cover the bowl and place it in the refrigerator for at least 45 minutes before serving.

In the meantime, make the croutons. Preheat your oven to 350 degrees F and line a baking sheet with parchment paper. Place the bread cubes on the baking sheet, drizzle with olive oil and sprinkle with flaky sea salt. Toss until all the cubes are evenly coated. Make sure they’re spaced out on the baking sheet and then place it in the oven. Bake the croutons for about seven minutes or until they’re golden brown. Keep an eye on them: They bake quickly.

Serve the gazpacho cold with a swirl of good olive oil and some croutons. Enjoy!

 

Posted in Dinner, Lunch, No-Cook Recipes, Uncategorized, Vegan, Vegetarian | Tagged , , , , , , , , , , , , , , , , , , , | Leave a comment

El Toluco Taqueria & Grocery

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I spend a lot of time reading about food in St. Louis. So usually, I feel like I’m in the know when it comes to what’s opening in my neighborhood. That’s not the case with El Toluco Taqueria & Grocery.

I had no idea it existed until Saturday, when my mom told me about a local newspaper article that called El Toluco one of the best new restaurants in St. Louis. The article said that the chef, who has cooked in St. Louis for more than 20 years, draws on recipes from his hometown in Mexico to create simple, delicious fare. I decided to go check out the restaurant on Saturday night.

Finding El Toluco is not easy. It’s tucked into the corner of a strip mall set off a busy commercial road in suburban St. Louis. If you don’t have GPS or someone in the passenger seat actively looking for it, you could miss it.

When I walked through the front door, I still didn’t see the restaurant. Part of El Toluco is a Mexican grocery store, so when you walk inside there are shelves of products and refrigerators against the wall stocked with everything from cactus and cilantro to queso.

To the left of the grocery store is a large room with a few tables scattered throughout. The cashier in the grocery store gave me a menu and told me to sit wherever I wanted. I chose a seat at the middle of the restaurant so I could observe what was going on around me.

Whenever I go to a new restaurant, especially one that’s known for a certain type of food, I like to see who else is there. Clientele can tell you a lot about a place’s authenticity.

After I sat down at El Toluco, I looked to my right and saw a man speaking fluent Spanish with one of the waitresses. I speak a little Spanish (I wish that I spoke more) so I understood when he thanked her and told her that the food was delicious. I saw that he’d been eating tacos so I decided to order a couple to start.

I got the pollo, or chicken taco with cactus, and the taco al pastor with pineapple. Both arrived at my table piping hot with a sprinkle of cilantro. I decided to try the chicken taco first. When I bit into it, I almost blacked out. “Holy shit,” I said to myself. It was the best taco I’d ever had in St. Louis and once of the best tacos I’d ever tried in the Midwest.

I was excited to see if the al pastor taco would top the chicken. Spoiler: It did. It was spicy, fragrant, and slightly sweet with pineapple. I cupped the soft tortilla around the meat to try to get out more of the juices. I was in a complete state of bliss bordering on shock.

I wanted to tell the waitress who kept refilling my water how delicious the food was, but the only word I could think of was “bueno.” So I kept repeating that and “gracias” to get the point across. I see another foray into Duolingo Spanish on the horizon.

On the way out of the restaurant, I stopped at the front to pay the cashier. She also spoke mostly Spanish, even though she seemed to understand more English than my waitress. “I want to come back here everyday,” I told her, and she laughed. I wasn’t joking, though. If El Toluco were closer to where I worked, I’d be there everyday.

If you’re in St. Louis and you want the best tacos in town, drive to the west suburbs to El Toluco. The food is expertly cooked, delicious, and authentic, and the service is friendly and welcoming. I know that I’ll be back again soon. When you find a place like El Toluco, it’s hard to stay away for long.

 

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Mint Chocolate Chip Ice Cream

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This ice cream has been a year in the making.

I had grand plans to make mint chocolate chip ice cream last summer. I bought fresh mint leaves at the farmers’ market in D.C. I let them steep in milk for a couple hours and I refrigerated the milk mixture overnight. I tempered some eggs and cream to make custard. I poured the cream mixture into my ice cream maker and pressed the “on” button.

Nothing happened. I jiggled the bowl around a little and adjusted the paddle. Still, the ice cream wouldn’t churn. Finally, I took the bowl off the base and inspected the bottom. There was a huge crack. It was one of the most disappointing moments of my life. I ended up drinking the mint cream like a milkshake and weeping.

Flash forward to this past Saturday. I got a new ice cream maker for my birthday and I wanted the inaugural batch to be mint chocolate chip. It’s my favorite flavor. I don’t get people who say that it tastes like mouthwash.

Maybe it does if you’re eating the highly processed, faux-mint variety. For this ice cream, I’d recommend springing for the good ingredients. Fresh mint tastes waaay better than mint extract. Also, a high-quality brand of chocolate for the chocolate chips will go a long way. I found some leftover Guittard in my pantry but feel free to use your favorite brand.

The original recipe for this mint chip ice cream called for churning the ice cream mixture according to manufacturer’s directions. That’s semi-helpful but it doesn’t tell you when you should turn the machine off.

Your ice cream is done when three things happen: First, the ice cream will start removing itself from the sides of the bowl and becoming one big clump in the middle. Second, you’ll start hearing a clicking sound from the paddle. Once those two things happen, you can turn the machine off and light run your finger along the top of the ice cream. If the valley left by your finger stays, the ice cream is ready. (This is also a delicious way to try a few bites, or more, of the ice cream.)Screen Shot 2017-07-03 at 8.35.48 AMI hesitate to say that this is the best ice cream I’ve had in my life…but it is. Maybe it’s the buildup talking. After all, I waited a year to enjoy this treat. That’s a record for me in terms of delayed gratification.

Still, I think that this ice cream is superior by any standards. It’s refreshing and slightly sweet, the perfect combination for a hot summer day when all you feel like doing is sitting under a tree with a tall glass of iced tea and a book.

In other news, it’s almost Independence Day. I don’t really feel in the holiday spirit given our country’s current leadership but I’m happy that I have a day off work tomorrow.

Here’s a song that I’m jamming out to in the meantime.

Mint Chocolate Chip Ice Cream 

Ingredients

1 cup whole milk
3/4 cup sugar
2 cups heavy cream, divided
pinch of salt
2 cups packed fresh mint leaves
5 large egg yolks
5 oz bittersweet chocolate, chopped

Directions

Place the milk, sugar, 1 cup of cream, salt, and mint leaves in a medium saucepan over medium-high heat. Once the mixture becomes hot and steaming, remove it from the burner and cover. Let the mixture sit for an hour, covered, to infuse the mint flavor and green color.

After an hour, pour the mixture over a strainer placed above a bowl. Using very clean hands, squeeze the mint leaves to get out every last drop of color and flavor. You can also do this will a spatula above the strainer, but I found that the hands method is the best and easiest way. Once you’re done, discard the mint.

Pour the remaining cup of heavy cream into a large bowl and place a strainer above it. Place another bowl filled with ice beneath this bowl to create an ice bath.

Whisk the egg yolks in a medium bowl. Place the infused milk back in the saucepan and rewarm over medium heat. Slowly pour some of the rewarmed milk into the yolks, whisking constantly to prevent the eggs from scrambling. Then pour the yolk/milk mixture back into the saucepan.

Heat the custard, stirring constantly with a spatula, until the temperature on a candy thermometer reads 170 degrees F or 77 degrees C. Once the mixture reaches this temperature, immediately remove it from heat and pour it over the strainer into the bowl with the cream. Continue to stir that mixture with a spatula over the ice bath until it’s cool.

Once the mixture is cool, remove the bowl from the ice bath, cover and place in the refrigerator overnight. Also place a storage container in the freezer so it’s cold by tomorrow.

Freeze the ice cream in an ice cream maker according to manufacturers’ instructions. It should take about 20 minutes, but you’ll know the ice cream is done when the mixture starts separating from the sides of the bowl. If you turn off the machine and run a finger lightly over the top of the ice cream, and the valley left by your finger stays, you’ll know that the ice cream is done.

While the mixture is freezing, prep the chocolate for the chips. Melt the chocolate over a double boiler or in the microwave at low power.

Once the ice cream is done churning, remove the storage container from the freezer. Scribble in a little chocolate then add a layer of the fresh ice cream, scribble in another layer of chocolate, and then mix a little to distribute the chocolate and break up the pieces. Continue this process until you use up all the ice cream and chocolate. Drizzle the top with the remaining chocolate, seal the container, and place in the refrigerator for a few hours. Freeze the mixture until firm.

Enjoy!

Posted in Dessert, Ice Cream, Uncategorized, Vegetarian | Tagged , , , , , , , , , , , , | Leave a comment