Turkey Week Update

Well folks, it's been a little while since I've posted an update. I've been very busy with some short-term IT contracts while trying to find a good longer term (3-6 month) opportunity.

Tales from the Kitchen Lab
With a lot more spare time, I've had more time to hone my cooking skills. My new favorite discovery is that delicious soups can be created from relatively few ingredients. For example: caramelize one large diced onion, a couple of tablespoons of olive oil and a couple of pinches of kosher salt over low heat for 20-30 minutes (no burning!), then combine with four pieces of whole browned chicken thigh and add just enough water to cover to produce a very thick mixture. Bring to boil, then allow to simmer at low heat for three to six hours, adding only enough water to keep things covered. This basic recipe produces a surprisingly rich soup, to which you can conservatively add salt and other herbs (black and/or red pepper, Italian seasoning, etc.). For even better results, refrigerate this mixture and skim the fat off. If you're wary of leaving a stove on unattended for four hours, use a crock pot. Total cost of this meal: about $2--and much better than Taco Bell.

Opera Season, Act I
A few weeks ago, I had the pleasure of attending Portland Opera's performance of Faust. This experience reminded me of opera's unique place in the arts: a glittering, spectacular amalgam of poetry, theatre and music. In the alarmingly evocative Act I, I thought about periods in life where I traded my own time and person for something that, in retrospect, left me woefully impoverished. This experience reminded me that in a world full of pop music, rife with hooks and salacious videos, the fine arts still have their place: to take our minds and hearts to places within we fear to tread, much less discover.

Turkey Day--And A Rant
My friends Eric & Chandra have invited me (and twenty five of their closest friends) over to their house for thanksgiving. A storied master of grilling, roasting and pickling alchemy, Eric will undoubtedly amaze us again with a sumptuous dinner. A little while ago, we talked about the amazing flavor of Heritage Turkeys (see this write up). Despite the cost (2-3x), I highly doubt you'll ever want to go back to the Beverly Hills-styled turkeys sold at the store. Fashioned by their agrarian masters with voluptuous breasts and dry personalities, these mass-marketed fowl provide but a wispy memory of the rich, full flavor enjoyed at harvest dinners past. Spend more on that turkey, and I'll guarantee you'll have something to celebrate about.