by Sam Tackeff | Sep 26, 2012 | Blogging, Books, Challenge, Lists
A few thoughts on list-making. When I read, I make lists. When I walk in the woods, I make lists. I think best in lists. God forbid I find myself without a pen, because I’ll get downright cranky. Perhaps that’s why I dislike long showers. I fear that I’ll forget those small flashes of thought that tend to flicker through my head as my eyes are shut and the water rushes down my face.
And then there is the joy of choosing what to write your list on. I have lists on my computer, on a whiteboard by the side of my bed, but physical tactile lists are undeniably the best. My uncle, who I should note has particularly fine taste, has his own monogrammed mini note pads that fit in his wallet and he carries around at all times. I have notebooks big and small. My favorite, usually, is my smallest moleskine, which has a pocket to keep the lists that didn’t make it in the book and were scribbled on the back of an old envelope, receipt, or library slip.
There is little I like better than writing my lists, except perhaps, reading other people’s lists. I have much to thank my friend Kassie for over the years, but I owe her the biggest debt of gratitude for introducing me to Maria Popova’s Brain Pickings, filled with the lists of creative people throughout history. If you’d like to procrastinate, click on that link.
This was the banana that I ate directly following my morning workout. I headed to CrossFit with trepidation. We’d be working on three things that I’m not good at: pull-ups, hang squat snatches, and toes to bar. One of my biggest challenges with CrossFit has been keeping a positive attitude when I’m not good at something. When you’ve lived your life competing with over-achievers, accepting that you are not good at something takes some effort.
But I’ve surprised myself at how quickly I’ve found joy from my progress at the gym, tackling new challenges that seem insurmountable. Each day I learn something new, I become both physically and mentally stronger, and this keeps me coming back week after week. These days I’ve been coming and going with a smile on my face.
Tuesday WOD 9/25/12
Strength
A. Back Squat – 6 Sets of 4 @ 80% of your 1 rep max, rest 2:30 between sets (20 min. cap total)
B. Strict Weighted Pull-up – 8 minutes to a heavy set of 3 reps (if you can’t do them, practice pull-ups and kipping for your TTB)
WOD (workout of the day): “Black Bart”
AMRAP 8 Ladder of 2,4,6,8, etc.
Hang Squat Snatch 95/65
Toe To Bar
This was not an easy day for me. My two rep max is 95, and although I hadn’t found my one rep max, Coach E determined that I’d work with 80 pounds for my back squat. I’ve been working on keeping my heels down, sticking my butt out, and squatting down low. I felt good at the end of my sets, gaining confidence that I’m building up muscle. I definitely can go heavier.
And then came the pullups. Up until now I’ve been doing jump-ups standing on a 24 inch box to jump up over the bar. Today, we pulled out the green band. Three pullups no problem. (I surprised myself here). And then the blue band (less resistance) – three more down (huh…) . The red? Okay, so I got one. But now I know that I can do this.
After our strength we had our WOD. My technique on my lifts could use some work, so I ended up dropping the weight down to 35#. Because I have to learn how to hang properly on the rig, I ended up with knee raises instead of toes to bar. Toes to bar is infinitely more difficult than when I was six and could do it easily. I think I need more time on the playground. Result? In eight minutes I got past the 8’s and 3 lifts in.
(Black Bart, for the record, is one of my favorite outlaws. He was a poet, and would leave verses at crime scenes!)
“I’ve labored long and hard for bread,
For honor, and for riches,
But on my corns too long you’ve tread,
You fine-haired sons of bitches.”
When I came home, I made myself this superbly good bowl of leftover beef stew. Having eaten all the meat off our marrow bones the night before, I cooked up some crumbled fresh sausage from the butcher shop and then heated up the leftover carrots and braise. I topped it all with some fresh parsley and lemon zest, and it was positively the best thing I’ve eaten in weeks. Recipe coming in the next day or so as soon as Yom Kippur is over and I can post my notes without this rumbling hunger. {Edited: recipe here!}
In the afternoon, I was craving something sweet, but decided that I’d make myself a treat for the evening – Chai Chia Pudding. I pulled out my favorite Masala Chai from Samovar, heated up a cup of coconut milk on the stove, and steeped a tablespoon of tea in the milk as it warmed.
After about 5 minutes, I took the creamy tea-milk off the stove, and stirred in about a quarter cup of chia seeds. The seeds expand in the milk and make a gelatinous pudding. Typically I’d add a spoonful of honey to sweeten it, but I’ve been strict about no added sweeteners this month, and the warm spices are enough to satisfy me lately. I put it in the fridge to cool down for later.
In the early evening I took my walk before Devon came home from work, just as the sun was setting. Just as I was coming home, I stumbled upon the IKEA drawer set I used to own (and loved) standing in someone’s front yard. I rushed home to get my car, drove over, and spent 15 minutes attempting to lift the thing by myself (not a problem now!), until I finally had to give up because there was no way it was going to fit in my tiny Volvo.
I headed to the store, silently praying it’d be there when Devon got back with the Tucson. It was not. You can’t win them all.
I did however win with dinner. I picked up a single packet of pre-cooked organic “love beets” at the store. Because I’m the only one around here who eats beets, this is the perfect convenience. I chopped my beets up and dressed them with cumin, coriander, salt and vinegar. I then set about cooking some grass fed beef with peppers and a tomato. Finally, I chopped up an avocado, heated up some spinach, and made myself this delightfully colorful plate:
Devon got his with refried beans, and we sat together and ate happily. For dessert, I ate my chia pudding, and we watched Bourdain’s Sydney episode before falling asleep way too early to admit.
by Sam Tackeff | Jul 17, 2012 | Restaurants
Bites: In which I share with you short dish reviews from my adventures with Tasted Menu.
A few weeks ago our office ventured out to East Boston to eat at Angela’s Café, a hole-in-the-wall family run Mexican restaurant. East Boston isn’t really a destination spot for folks in the Boston area, but perhaps it should be. After reading MC Slim JB’s ode to Angela’s a few years back, and Jen’s review last year, I’d been dying to try the place.
Which is funny, because I almost got myself killed on my trek to the restaurant! {Cue laugh track and groans.}
On the way, I encountered an asshat pick-up driver, who, “nonplussed” by the fact that I was choosing to legally go straight at the red light instead of left decided that he was going to honk loudly and “encourage me” to move forward. Forward…into the vehicle in front of me so he could make the turn. And by encourage, I mean, hit my bumper to get me to move despite the fact that the vehicle in front of me was literally four inches from my car and there was nowhere for me to go.
Unfortunately, he didn’t know what he was dealing with: my starving, livid, just-sat-on-the-Pike-for-60 minutes alter-ego, who decided that getting out of the car and snapping pictures of his license plate and screaming bloody murder at him was the appropriate response. Besides, I rationalized, if he decided to shoot me there would be lots of witnesses.
After suitably expressing my feelings about the matter, the light turned green, I got back into my car, and drove onto the restaurant. As I turned back for one last look, I noticed that he was now stuck on the curb he decided to drive over. Serves you right, jerk-face!
As parking karma has it, I made it to the restaurant on time, found myself a spot right in front, and was in for a treat for dinner.
* * *
Angela’s is a tiny spot in East Boston, with a handful of tables. I don’t have photos of the space, but picture it as a neighborhood joint, a little bit tacky, cozy and pleasant. We made a reservation (likely the only one of the evening), and when we walked in the place was pretty empty, but soon after we arrived groups of people started wandering in: couples, a group of women celebrating a birthday with lots of margaritas, a lone gentleman in office attire grabbing a meal after work, a group of international college students. The music in the background, a mix of classic rock and pop provided some incongruous entertainment – but really we were there for the food.
All in all, we really liked the place. Here are my reviews of the meal as posted on Tasted Menu, including my individual ratings. The scale is from 0-10, where 0.0 equals “A traumatic experience” and 10.0 “A culinary epiphany”.
We started out with the Guacamole {8.7}
Ripe avocado dip served with tortilla chips, $9.00
Ignore the kitschy animal shaped molcajete, because this is some serious guacamole. Perfectly ripe avocados, good seasoning, onion, a hint of lime. It becomes depressing when Chipotle is the best guacamole you can eat in town, so I was happy to find that Angela’s really hit the mark on theirs.
Favoritos de Angela (Serves 4) {7.8} Chicken Mole Gordita, Tinga Tostada, Taco Arabe , Ceviche Tostada, Taco Pastor , Rajas Poblanas, Verde Chorizo Gordita , and Nopales Tostada, $23.00
With a large group of friends to split this (or three really hungry people), I think this is a nice showcase of some of the different flavors of Angela’s. At $23, it’s also a pretty darn good deal for what you are getting.
Here were the individual dishes on the platter:
Nopales Tostada {5.0} Crispy corn tortilla layered with re-fried pinto beans, shredded lettuce, sour cream, Mexican cheese, and a slice of avocado
As an ardent nopales lover, I staked claim on this particular tostada at our table, and was sorely disappointed. As Alex mentioned – flavorless. This could have been so much better if the nopales had been slightly pickled, or even with a few squeezes of lime.. something!!
Tinga Tostada {6.8} Shredded beef sauteéd with onions in a mild spicy chipotle sauce
Maybe I just don’t love tostadas – or possibly I’m just bitter about the iceberg lettuce? Nevertheless, the tinga on this was nicely flavored. I would have gladly eaten it on it’s own without the starchy base.
Gordita Poblana {7.3} Unique in Boston, a handmade corn tortilla with mild spicy green or red sauce choice of chicken or Mexican sausage
We tried both the chicken and chorizo, and I do believe that the chorizo was the winner – however the mole (specifically the sauce) was pretty outstanding.
Rajas Poblanas {8.7} Sauteéd strips of Poblano pepper with red onions and sour cream served with Mexican cheese and two corn tortillas
Soft, meltingly tender, sweet peppers. I could have eaten a pound of these as my meal alone and I would have left happy. One of the best vegetable sides I’ve had in quite some time.
Taco Arabe {7.0} Roast pork sauteéd in a chipotle sauce with onions stuffed in a roll of soft flour tortilla
I tend to go corn rather than flour tortillas, but this taco arabe was a nicely balanced bite, and I’m always a sucker for the smoky depth that chipotles add to any dish.
Shrimp Ceviche Tostada {7.5} Crispy corn tortilla layered with re-fried pinto beans, shredded lettuce, sour cream, Mexican cheese, and a slice of avocado
Okay, so I still haven’t figured out the best way to eat a tostada without getting it all over myself… this was a good one, the shrimp was fresh and light, and the toppings melded into a happy combination.
Then, for dinner, we sampled three of the main dishes.
Mole Poblano de Angela {8.0} Variety of dried chiles, nuts, and seeds with sweet chocolate cooked over a period of several days, served with a choice of chicken breast or pork loin, $16.00
This deep, rich, and complex mole was wonderful, one of the better moles I’ve had. My dining partner ordered it with the chicken, but next time, I’ll likely order it with pork. (Having been raised largely porkless, I try to consume all the porcine goodness I can get to make up for it.)
Enchiladas Rojas o Verdes {6.0} Stuffed corn tortillas with shredded chicken, pork, or vegetables (onions, spinach, tomatoes, mushrooms, red and green pepper). Topped with sour cream, Mexican cheese, radish, onion rings, and a slice of avocado, $14.00
I have this bad habit of not ordering the Enchiladas Verdes, and then kicking myself after having a few bites of my dining partner’s inevitable plate of them. In this case, after dipping my fork a few times in the bland and boring enchilada sauce, I felt lucky that I hadn’t made the same mistake. Totally disappointing.
Carne Asada {7.8} 10oz. grilled sirloin steak served with shredded Poblano pepper, black beans, and mango sauce, $17.00
I’ve been on a total steak kick in the past few months. Never the girl to order the slab of beef in the past, I’ve now been craving it and getting it every chance I can get. What has happened to me? I thought this was a decent carne asada, cooked a little more than my liking, but nicely seasoned. The sides of rice and beans were nice, and of course the little plate of rajas made me happy as a clam.
And there were drinks.
Michelada {7.5}
Alex is on a quest to find the perfect Michelada. While he doesn’t actually *like* Micheladas, I think it’s a point of pride to order them. He’ll drink ’em until he damn well does. This means that I’ve gotten tastes of several over the past few months at our work dinners. I thought this one turned out pretty well, although rather than his choice of Pacifico I might have gone with a Negra Modelo myself.
Sangria {7.5}
Everytime I drink Sangria, I think about Thanksgiving. Yes, U.S. turkey day. Six – seven years ago? There was sangria in a large vessel, Quelf, and weird adventure. Life changing. That’s all you are going to get about that one. {This particular sangria was fruity and good.}
And then, of course, desserts. Three of us, three desserts. That’s how we roll.
Crepas con Dulce de Leche {7.0} Mango sauce, chocolate syrup, and caramel sauce inside warm folded Mexican pancakes, $6.95
I could have done without the mango, but the crepe itself was delicious – almost like buckwheat? and the dulce de leche even more so. Did you know that you can make your own dulce de leche in your slow cooker? Now you do. Google it. Make it.
Panecillo de Chocolate Mexicano {4.5} Homemade chocolate bread pudding with vanilla ice cream, fresh forest berries and chocolate syrup, $6.95
Sometimes you eat something so off-putting that you want to cry a little bit. This particular dessert kind of horrified me. The mango and not particularly sweet chocolate clashed miserably. As for the panecillo itself, although Alex already stole my joke, I’ll repeat it for you. Two words: Hockey. Puck. Now the weird thing is.. I still.. kind of liked it? I feel like it had bones that could have been made into something delicious. Had this density had a deeper, richer, chocolate-y taste, it might have been something. Alas.
Flan Tradicional {9.1} Homemade vanilla custard, $5.95
Y’all should probably go out and try this flan. Without reservations, this was one of the most memorable flans I’ve ever had.. in my life. I would have placed it second to Don Ramon’s flan con coco in West Palm.. although, having not had that in about a decade, and not knowing for sure if it’s held up, I will in fact say that this flan takes top place. Soft, wobbly, quivering custard. Just a gorgeous mouthful.
Angela’s Café
131 Lexington St.
Boston, MA 02128
(617) 567-4972
http://www.angelascaferestaurant.com
by Sam Tackeff | Jul 24, 2009 | Mexican, Pantry Staples, Soups
I’ve been working all week long in the bookstore (Omnivore Books on Food), while Celia, the owner is away in Paris (so jealous!), and find myself spending the entire day pouring through cookbooks and food memoirs, only to find myself hungry and a little exhausted by the time I get home for dinner.
While I don’t subscribe to the 30 minute meal mentality, I am enamored by recipes that take no more than 15 minutes to put together, and then cook on the stove for an hour or more with little to no fuss – enough time for really rich flavors to develop, and delicious aromas to perfume the house. I’ve been on a bit of a Mexican kick for the past few weeks, reading through our selection here in the shop, and came up with this Pozole – drawn from many sources and adapted for my own kitchen.
This is one of those great recipes where you need a big pot and a cutting board and really nothing else. It’s really a pantry recipe, and it’s basis is the hominy, which is made from maize but almost has the consistency of potato. Add the growers trinity (three sisters): beans, corn, and squash, and you have a delicious stew. They say what grows together goes together, and its certainly evident in this dish.
I get this started the moment I walk in the door, and then have a good amount of time to wind down, organize myself, read my email, and check in with my friends and family before dinner.
An Easy Pozole
serves 4
Ingredients
– 1 29 oz can white hominy
– 1 15 oz can white kidney beans (cannellini beans)
– A corn cob, kernels stripped, cob in the pot as well
– a 1/2 pound of green beans or romano beans, cut into 1 inch strips
– 4 or 5 pattypan squash, cubed
– Ham steak, cubed (the 1 inch thick prepackaged variety works fine)
– 1 onion, chopped
– 2 garlic cloves, smushed with your hand, or the flat of a heavy knife
– 1/2 teaspoon of dry marjoram (or a large sprig of fresh)
– 1/2 teaspoon dry oregano (or a large sprig of fresh)
– a teaspoon of chopped chile (or red pepper flakes)
– 3/4-1 Tbs. Cumin
– salt and pepper to season
Method
Add everything to a big pot, cover with water, to about an inch over everything, gently bring to a boil on medium high heat, and then turn heat down to medium low, cover loosely leaving the lid just a tiny bit ajar, and simmer an hour or more, stirring every once in a while, until you are too hungry to wait any longer. Take out the corn cob, and serve.
Serve with Lime and Cilantro, for garnish, and some warm tortillas for dipping.
Variations: Consider this a recipe that you can easily adjust based on what you have in the kitchen or on hand. I’d keep the onion and spices the same, but feel free to vary the amount of squash (any type of summer squash would do), and the types of beans, etc. You can pop in more vegetables if you’d like, such as chopped red pepper, tomato, or even leafy greens. You can also kick up the heat by adding more pepper – it’s really good hot!
