I wake up to fresh coffee brewing and Doc beaming. Then the words I fear "Do you know what today is?"

I don't try but secretly I know I've forgotten something big. Turns out it's 8 years ago today that we had our first date. That was the first date I'd had that lasted for hours without my once looking at my watch.

So he went out this morning while I slept and put together this lovely brunch:

Little Pearl American Caviar, Wild Alaskan Sockeye Salmon, Crème Fraîche, blini, pumpernickle, organic red onion.

I made a perfect hard-boiled egg, snipped some fresh chives from our garden, then made him wait while I chopped, arranged, and photographed.

And photographed:

This is my perfectly lit caviar service courtesy of McGyver lighting system (there's natural light, a shower curtain and some other things involved...)

Close up of the Caviar... isn't it gorgeous?

Thanks to Tom for bringing us together and thanks to Caleb for keeping me laughing all these years later. Here's to many more!

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If angels sprinkled a spice from their wings, this would be it.

-- Peggy Knickerbocker, Saveur

I first wrote about Fennel Pollen in November 2007 (see my Suite101 blog, here). Mine was not sprinkled from the wings of angels, but almost. I have my very own angel. He is "the butter to my bread, the breath to my life," the Paul to my Julia-inspired self. Yes, I saw Julie/Julia last night, and there will be more on that soon, I promise. During most of the movie, I was verklempt. On the verge of tears or beyond it, overcome with emotion. Why?

One reason was my joy at seeing Meryl Streep embody Julia in a really brilliant way. Another reason was my appreciation for who Julia Child was - if not in fact - at least in the persona we saw, and for that place she occupied in my life. But really, the main reason I was welling up all the time, was my overwhelming gratitude for my luck in finding Doc. He is "my Paul." Every brilliant scene with Stanley Tucci reminded me of the book, My Life in France, and the stories of their love, their life. She was a force. Fun, determined, and when she wanted to be, disciplined. It seemed that her enthusiasm for life was endless and her positive outlook appears to have barely ever faltered. I wish it were true for me. Usually, it is. 

But, there are times when, despite my considerable resilience and positive outlook, I stumble. Sometimes, I don't even want to leave the bed for risk of stumbling. It all just seems too much work. When I feel adrift, floating toward that dark place, it can seem impossible to remember what it was that ever convinced me to get out of bed before. And I'm about the most resourceful person I know - but that thing just happens, and I forget.

Then my angel will come home with some little culinary treasure, like fennel pollen. Clever man, he's figured out the way to rekindle my spark, re-light that pilot, is to give me a new food discovery. Fennel Pollen? Never heard of it before.

Suddenly, I'm up and Googling, researching, poring over cookbooks, reference sites. I'm smelling and tasting and thinking of what I will cook. I'm thinking of what I will write about it, and how I will convey this new discovery to you. As expensive as these treats often are, I'm sure they pale in comparison to pharmaceuticals designed for this type of boost. Anyway, food finds are so much more fun, never mind more effective.

Fennel, Foeniculum vulgare, belongs to the Umbelliferea family, which includes: parsley, carrots, dill and coriander. Though we typically call them fennel seeds, those little aromatic seeds are really the fruit of the plant. The pollen from the plants' flowers, well, this my friends, is something entirely different. An intoxicating aroma some describe as similar to licorice, others say curry, it carries elements of both and is both sweet like hay and honey. And yet, it's also distinct, almost toasty, really unlike anything else.

I immediately thought of fish and poultry. (I'm also dying to try it in brittle, but that's an experiment yet to come, stay tuned.)

Here is another spice find: Herbes de Provençe.

Atlantic Spice Company - Spices are one of the sticky wickets in the locavore debates. If you're really trying to eat only from a 100 mile or local food-shed and you don't happen to live near the equator, your food is going to have a lot less flavor. This is one of the "Sensible Sustainability" moments, that caused me to go "ah ha!" For me, this is how I balance the various competing goals. I'd rather enjoy spices from around the world and buy the ones I believe are grown cleanly, sustainably, and harvested with minimal damage. I'd like to support a local company and not a huge corporate grocery chain. This is how I found the Atlantic Spice guys. They're right here in the Boston area, you probably pass them en route to the Cape.

They sent me two spice blends to try, Garam Masala (they had no way of knowing I'm now blending my own) and Herbes de Provençe.  This particular blend includes: Rosemary, Thyme, Savory, Fennel Seeds, Basil, Lavender, Marjoram.

Now, here is how I've incorporated these two lovely new spices.

Fennel pollen and Herbes de Provence Pork Chops

These lovely center cut pork chops from DiLuigi's were coated with olive oil, a squeeze of lemon and a couple table spoons of Herbes de Provence. 

Pan-seared, then finished in the oven. The fennel and raddichio were grilled. Note: when removing a pan from the oven, be very careful! If you're using the same pan to make a nice pan sauce, you may be tempted to grab that hot handle, forgetting where it just came from. (The blistering is done on my hand now, thanks to Fresh Creme Ancienne, the skin looks nearly normal. A miracle.)

The Turkey Hit

Another great find: Bob's Turkey Farm.

I shared on Twitter that I'd put a hit out on a turkey and was wrestling with my feelings. It was true. You call Bob's and say "I'd like a turkey breast roast, please." They ask you what size then tell you they'll have one of their turkeys killed and dressed and it'll be ready for you the next day. So, you know, I try to be a conscious carnivore and to really appreciate the life that's given for me to eat. I eat all kinds of things that once walked or flew or swam around before ending up on my plate. But this felt different. I was individually responsible for this one turkey losing its life. 

Here was our breast. Beauty, isn't it?

 And the gorgeous roast:

Here's the rub: it may have been the best tasting turkey I've ever eaten and it was certainly the freshest. My guilt, it seems, is fairly easily bought.

And the real rub. The one that gave our roast the beautiful crispy skin and golden color:

• 3 TBSP softened butter
• 1 TBSP Herbes de Provençe
• 1 TBSP minced shallot
• 1 tsp fennel pollen sprinkled over buttered breast.

Lemon, fennel, carrot, celery tops inside.

The two of us, Doc & I, had the roast turkey along with new potatoes, green beans and pistou:

We had a second meal of turkey, capers, lemon, wine, over campanelle. And, a third meal of turkey stew. So two of us had three meals for about $30. 

Fennel Pollen is a lovely discovery, as are The Atlantic Spice Company, and Bob's Turkey Farm. The real prize is having someone to savor it all with, someone who cares enough to push you when you need it, cajole or tempt, someone who is the butter to your bread.

Itadakimasu Mr. Turkey. Love you big, Doc.

And thanks to Julia for showing me how to be fearless in the kitchen (and elsewhere!), and how to roast a bird - Bon Appétit!

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This is most worthy of your time. If you're a Julia Child fan, if you're a food history fan, if you want to hear various reflections on a life that was lived deliberately and with great joy. This panel of authors who knew her, studied her, wrote about her. I love that she had strong values but also was open and trying all along to improve. Great legacy from my idol. Lots of fun stories.

Julia Child: Culinary Revolutionary

There are some real gems that show why she has lasting relevance. Nose to tail eating, not wasting food, not settling for a bad meal. Not having children unless you're going to cherish them. Not giving in to food fundamentalism. Generosity. Tenacity. A good strong work ethic.

I recall her saying in one of her shows that you should ask your butcher or your fishmonger this or that. If they didn't have a proper answer or a proper attitude you were not to settle for that. Certainly that assumes some means, but at base it is a consumer-empowerment message that we can all do well to emulate. A lot of us are still trying to get that message across in so many ways.

Just this afternoon, I was saying, "learn what you can, share what you know, eat yummy stuff." That's Julia's influence right there. Then this evening Heidi at SavoryTV sent me this gift of a link. Thanks Heidi!!

Judith Jones, Julia Child's editor at Knopf and author of The Tenth Muse; My Life in Food; Molly O'Neill, former New York Times Magazine food columnist and author of The New York Cookbook; Joan Reardon, author of M.F.K. Fisher, Julia Child and Alice Waters: Celebrating the Pleasures of the Table; and Laura Shapiro, author of the Penguin Lives book, Julia Child.

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Seven years and four days and four hours

Four Days

Okay, four and half. That’s how long it took us to cross the country from Irvine, California to Boston, MA (see Yermo Be There). All these years later, I was still a little nervous about making the cross-country trip. The last time I’d done the trip was with a boyfriend from college. During that trip, right around Chicago, I solidified my position on gun control. Having achieved a completely homicidal state, I had a moment of clarity: “Thank God there’s no gun in my hand.” Friends, this is only the slightest of exaggerations. I blame it partly on the mis-match between my then soon-to-be-really-this-time-it's-for-good-ex-boyfriend. I blame it partly on the stress of the trip. He wasn’t really a bad person, as he put it he had “massive potential for growth.” He wasn’t an angel either. And I wouldn’t say I was the easiest, most self-actualized person on the planet, at least not this planet anyway. So together...not so good.

But here’s the funny thing about travel. Because it puts us in unfamiliar states of being, it calls up our true nature. The essence of who we are is exposed and we’re prevented from fooling ourselves and everyone else. So what am I saying here, I’m essentially a homicidal maniac at base? Hm, let me re-state this... our abilities to cope with stress, or our lack of the same, that is what is called forth. And maybe a bit of our true potential. (Ask the 8th tech support person I spoke with today about my potential for violence...)

But I digress...where was I going? Oh yes, this destabilizing aspect of travel, this is why travel is the ultimate compatibility test. How does each of us handle it? More importantly, how do we handle it together?

So this trip, how’d I do? We did so well. We laughed every day, we oohed and ahed at a lot of the same things. We agreed on what little detours were worth it (the World’s Largest Truck Stop - see Getting to the Meat of the Matter) and which weren’t (the Kool-Aid Museum). We never even played one audio book. We popped one in somewhere around Eastern Colorado, I think. Then quickly decided we’d rather talk. It took me more time to figure out the CD player than we actually spent trying to listen to a CD!

(Sorry Chiuyee, it was very thoughtful of you and I’m sure they’re great!)

In seven years, we’ve traveled to Antarctica and back, to Vancouver, Toronto, New Orleans, Florida, Maryland, New York, the Berkshires, Las Vegas, and across the country. All in the blink of an eye. Our journey has included births and deaths, suffering and joy. I’m still learning about myself in ways that surprise me, I think he is, too. We're learning how to be better, together. I don’t have any fear looking forward. I know it will be filled with sweet moments and laughs just like the trip so far.

Thanks Doc, I love you! And, we have a date May 16, 2010 - Table 23.

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Maybe this could be the tale of two cities. Or two heroes. One (Cambridge) where a local college cannibalizes all in its way (allegedly). The other (Boston) where good eats multiply - Great Taste - home of the excellent Po Tat and Dan Tat, and 163 Vietnamese Sandwich. First the good news: my favorite Banh Mi shop - "163 Vietnamese Sandwich" (curiously located at 66 Harrison Ave.) is getting widespread and well-deserved attention.

Last night I learned that local blogger Cooking 4 the Week (follow her on Twitter @SavoryKitchen) wrote about her experience at "my" shop. See the excellent post, here.

Here's my picture of the beautiful sandwich. I think this was the pork. This Viet Hero is rising to its rightful place on the throne of food worship. Delicious, healthy, cheap.

Here's the perfect "3 Buck Bite" ...

Well after advising Ms Savory Kitchen, and thinking about these treats, I couldn't stand it so I had one of these $3 treasures today! Shattering crisp baguette, soft in the center. Today we got beef, just a "hum of heat" (stole that perfect phrase from the Cooking 4 the Week post). The crisp fresh veggies and the umami-rich spread make this sandwich more fun than anyone should have for that little money.

A Mystery

Does anyone know the mystery of why so many Banh Mi shops are located in jewelry stores? Here you see baguettes, freshly delivered to the shop across the alley from Pho Hoa. (btw in that alley is the "Pot Luck" Restaurant. What are you bringing?)

Another favorite restaurant is Xinh Xinh. Recently, after an inspiring talk with Diane of White on Rice Couple, I thought I'd ask our server to point out a "typical Central Vietnam" dish. This big bad "crepe" was excellent. The omelette is clearly not just egg, perhaps rice flour is added to give it the characteristic crispy thin edge and outer layer. Folded inside was bits of pork and lots of fresh crisp mung bean sprouts. I believe she told me the fillings could vary. The herbs and salad are typical of Viet food from my limited experience. One of the things I love about it is this balance of crispy, savory, fresh and aromatic. The dipping sauce was another example of the slightly hot, slightly sweet combining that goes on in the cuisine as I know it. 

I haven't had a bad dish at this restaurant and they're very encouraging and kind. I can't wait to go back and try another new dish. Any suggestions?

Sayonara Kotobukiya! Domo Arigato Gozaimasu.

And the sad news is that Kotobukiya, my go-to source for Japanese groceries, is closing up shop.  We made the trip to see for ourselves, hoping against hope the rumors were untrue. I spoke with the owner who indicated that sadly, the news is true. He could no longer afford the rent in Porter Square. He's negotiating with someone in Medford Square. That would be great for all y'all out there (where is that anyway?) but what about us in the city? 

Anyone have any recommendations for Japanese groceries?

Heroes of another sort

...by they way, if I had tried to run that marathon today, I'd probably just be c r a w l i n g over the finish line now. Congratulations to all the runners - you were all inspiring today! Even Captain America with that bad hammie.

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Taking a break from the sad news is a necessary thing once in awhile. It's good to remind ourselves that all of life is not so bleak. After all, we have friends doing exciting projects, gifts of seeds from gardening and cooking friends. We have parties and celebrations, right in our own back yard. Even if our backyard is a fire escape.

I recently found some lovely urban gardening friends including the vivacious "@kittenwithawhip" (that's a whisk if you must know) who offered seeds for her fellow gardening friends online in the Twitterverse. Guess what showed up in my mail today?

12 Seed Packets!

How wonderful. For one who loves to putter in a garden, even a fire escape container garden, the promise of things to grow is so exciting. What a gift! Thank you Kat!

Now about those G and Tonics...

You'd think I learned my lesson from the Yoga-lates class. In the chic gym at our wonderful honeymoon hotel they offered a class called "Yoga-lates". Well they had fresh fruit and infused waters at this gym so I might be excused for thinking this new style of yoga came with lattes. As in "2% vente, please."

Making matters worse than lack of caffeine can make them, I was in this class with a mother-daughter combo who must've gotten a two-for-one-deal at the boob doc. There I am on my yoga mat doing mat Pilates (I still think this was false advertising) and the girls next door are standing at attention like something from NASA. I felt like Skipper next to Barbie and Barbie Sr. I'm sorry, but if I'm younger than both of you by 10+ years and mine ain't doin that...well, I'm just sayin'...it's not right.

So tonight I thought I'd take a break from a busy day to to go see my friend JP Faiella and his crew for Gyro and Tonics. Do you think there was a sammie in sight?

Okay, my bad. I suppose my first clue was that it was at a spa and it's called the Movement Center of Boston. And yes, there was wine, and food from the fab Burton's Grill. I did see some good looking pizza before the Newbury Street Moochers got there...If you haven't been to Burton's Grill yet you must go. Try their signature Manhattan, their filet sandwich and their scallops and...wait, where was I? Oh yes. Gyrotonics. Not the Greek sandwich or something to go with your Bombay Sapphire.

All kidding aside, this Gyrotonics thing is amazing.

What is Gyrotonics?

Gyrotonics is a "sophisticated exercise sytem that uses principles of yoga, swimming, gymnastics, tai chi and dance to build strength and flexibility." The equipment is designed to isolate different parts of your body and guide you through fluid movements while alleviating compression or impact on your joints.

After a glass of wine I'm usually game for another or something fun. When the incredibly fit and lithe instructor, Kathryn Van Patten (Master Trainer and studio owner) asked if I wanted to try the machine - off came the boots! Down went the wine. Onto the machine. 

I think the thing that impressed me the most was Kathryn herself. So fluid in her movements, she was actually mesmerizing to watch even as she moved and pushed equipment around. I noticed four of us were sort of standing, staring. Muttering things like "so graceful" "so fluid" "so toned." 

Yes, she's all that. And like any good trainer, she knows how to find the one thing you're doing right and reward you for it. Me, it was the spine curl. Who knew? But you really can see how the core strength would be built through these guided movements. And I'd do almost anything if you promised me I'd be as fit and graceful as Kathryn afterwards.

Beginning class is only $20, and if you consider the classes are so small it's like private training, it's a bargain. Add the unique equipment, the results, it becomes clear it's well worth it for anyone looking to increase strength, tone and and flexibility while eliminating impact or compression. And who needs that guy's sweaty bum in your face in that crowded yoga class?

See The Movement Center of Boston. And check out this cool little clip of Kathryn chatting about the technique.

So JP, Anny - thanks for the intro and for showing me around the studio. What a fun window into a different world. Maybe I'll actually get back into a gym.

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Many of you are no doubt shocked and concerned about the earthquake in Abruzzo and perhaps you're wondering how to help.

I contacted my friend Philip at Delicious Italy and asked his advice - he let me know on their main Abruzzo page here there is a link to a solid charitable organization there. Please click on the link to find information about the rich culinary history of Abruzzo and to learn how you can help. 

I first became aware of the region through Abruzzese salumi at the Italian salumeria in my little college town. This was decades before salumi became chic. The folks at this shop also introduced me to the fresh house-made mozzarella and many more treats. The salumi especially became must have treats for trips home. The cold winters in that region apparently make for perfect salumi.

Do stop by the site and see what you might learn and how you can help. 

 Mille grazie!

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Saw one of the best bartenders I've ever encountered, Gus Tassopulos, mentioned in a WSJ article and wrote this piece: 

Never Trust a Bartender with No Gray Hair. The Sun-Times News Group picked it up here.

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In Japan there is a saying: "the nail that sticks up gets hammered down." It's hard to imagine how conformist and rigid the society is from the vantage point of our "me-centric" culture.

Things we take for granted here, such as the right to assert one's own opinion - about anything from a bus route to a government policy - is sublimated to the goal of harmonious relationships. No direct communication is allowed, simply too harsh. Better to smooth things over and give the appearance of homogeneity. False politeness is second nature. One is always first considering how not to offend someone else and how not to assert one's self. Then secondarily, one can privately consider how to get what one wants. I, being only hapa, and raised almost entirely here in the US was completely mystified and frustrated in my first visit back since we moved stateside when I was a toddler. How in the world anything ever gets accomplished there is a mystery to me.

May I take that bus to my destination?

We wanted to take a bus from outside our hotel to some destination. Simple right? Ask the front desk. A direct question. "Does that bus go to point A." Oh no. That's just not done. And you think you could get a straight answer? The only possible way you would is if by some magic you happen to ask the single permutation of a question that would permit a "Hai!" or "yes" answer. Otherwise, it's "I'm most happy to help you. I see, yes, that's an interesting spot to visit. Many visitors enjoy it." Great, but you still need to know if that bus gets you there.

"Yes, many visitors love to visit that place. In fact, one can get there many ways." By now you're thinking, "Shit! I'm going to miss my bus. If that's even the right bus. But who knows." You might then logically ask, "So - THAT bus won't get me there? Is that what you're saying?" Now it gets worse. Now, you've made them feel bad that they have caused your frustration. Worse you've shown it. They shouldn't be forced to see such an ugly private thing as your frustration in public discourse. It's as if saying something so direct or expressing that frustration were like having dropped trou in church. You're not supposed to show those things there. It might make people feel bad.

"Well, we're so happy to help you. And it's just great that you want to visit that most sought-after destination. Of course, many people DO take a bus there. And yes, of course, one could begin such an excursion with the bus that stops here." Or stopped there, five minutes ago when you asked. 

Then you come to understand that probably, the most likely scenario is that the bus that just left might well have taken you to another place where a transfer could have been made. You were spared the horror of being told you had the wrong notion of how to get from point A to point B. Better to let you down easy with compliments about your wise choice in tourist destinations. There now, don't you feel better? 

GAH! Not if you actually wanted to get there! We literally had that conversation and, correction, my mortified Japanese mother - at my frantic urging, had that conversation while I sat there increasingly frustrated watching a bus (our bus? or not? who knows?) come and go while we tried to divine the precise line of questioning that might allow them not to offend us with actual correct, direct information and avoid giving us the obvious information that we were incorrect in our original plan for getting from point A to point B. Because it would have been preferable for all of us, to have been spared having those ugly things (like direct questions or frustrations) pushed in our faces. [even though we asked for it.]

SO - see how this simple act of asking directions gets perverted by the social customs that require you never to directly offend someone? Even risking offense when answering a simple matter like this silly bus route, is fraught with anxiety and much smoothing over of potentially ruffled feathers. Lots of nodding and bowing, too. And there's a set of rules about who bows more deeply than whom based on showing respect for the other based on divination of social status. But I digress.

Back to those poor whales and the two guys trying to save them

This little slice-of-life is just to help you understand how shocking it was for me to read this article about anti-whaling protestors in Japan. Sure, there have been protestors before, but these two guys are Japanese. They're actually, directly, and publicly challenging the governmental policy on whaling in the Antarctic. Or more correctly, they were. Now they're under house arrest and not permitted to speak together, nor to the media. 

Shocking really doesn't even convey how it feels to hear of such Western style thinking and activism. Reading the article, you can see that the mere inference of police heavy-handedness was such an insult the conversation was over.

It's really something that these two guys felt strongly about this opposition and that they also felt so compelled to take it public. It's also very interesting that they were surprised that the media and public did not take their side. 

The nail that sticks up...

So what about the whales?

The whales are still being hunted by a handful of nations though international protest still grows. Commercial whaling was banned in 1986, Japan is permitted to kill the animals for "lethal research" on their migratory and other habits in anticipation of a return to sustainable commercial hunts. Of course, as the article itself indicates, Japanese are eating it, not studying it. Maybe "lethal research" is just that indirect Japanese way of saying "eating it." 

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Lunar New Year is almost upon us. The official "new year" to many of our Asian and Asian-American friends.

With bad news about some favorite farmers/producers struggling (see Estabrook on Niman Ranch and Australus Barramundi), I thought it might be a good time to talk about supporting those who give us good clean food, grown and produced in responsible ways. 

Why not create a Lunar New Year menu that says not only "Happy New Year" but also shows our support for these family farms, small producers, fishermen and artisans?

Some ideas: (links are to direct sites or to articles about them with embedded links to sites...)

• Fish from Australis Barramundi or from Gulkana Seafoods Direct. For other sustainable fish recipes and buying tips, see the Teach a Man to Fish round up here.
• Whole fish is a popular dish for new years. The head to tail shows full life, beginning to end.
• Rice from Koda Family Farms. This family's farm and business demonstrate the pain and success of immigrant America. Even if you don't care about that, they grow heirloom varietal rice in environmentally sound ways. And if that still doesn't get you, how about the fact that the rice is just wonderful to cook and to eat? They also have some new rice and grain blends. Please check them out - you won't be disappointed!

• Stone Crab are in season and this family business ships some of the best. Stone crab is a best choice on the seafood watch lists.
• Diamond Organics or local CSAs for your fruits and vegetables.

• If you want to try biodynamic wines or read more about New Year's Traditions click on either of these for more information.
• If you are curious about pairing Asian foods with wine, see Red Cook here for an excellent series on the topic.

• For more Lunar New Year recipes see Jaden's Steamy Kitchen Party like its 4706!
• For Chinese recipes galore, including hot pot and wine pairings check out The Red Cook.

Akemashite Omedetou Gozaimasu!

Gung Hei Fat Choy!

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