This is installment #29 in my blog thread for Bobbo, describing what to call groups of animals … See how many you can guess. Answers listed at the bottom of the page.
The lounge looked longingly.
The repetition repeated, over and over and over and….
This is no school for scholars.
The business busied itself sniffing out food.
Why hurt a herd?
The mustering masters moving through Munster.
I just had to repeat a lounge…. Wilhelma Zoo, Stuttgart, Germany
Answers:
Repetition member, Reid Park Zoo, Tucson, Arizona
Lounge of lizards
Repetition of ground hogs [1]
School of carp [2]
Business of ferrets
Herd of bulls
Mustering of storks [3]
Schools looking at schools, Xi’an, ChinaSchool kids crossing school, Nagasaki, JapanOne pissed-off herd member, Barcelona, SpainMustering home, Alsace rooftop, France
Here is installment #23 from my blog thread describing what to call groups of animals … See how many you can guess. Answers listed at the bottom of the page.
This bite bites.
The cluster clustered at the bottom of the bowl.
The draft drifted in the draft.
The descent descended, making their way around the tree trunk.
Two weeks ago, I posted about crispy fried big black hairy spiders. I admit it…. I had fun thinking about grossing you out.
Believe me, when I saw the size of those buggers that day at the rest stop, I wasn’t just grossed out. I was really, really happy that they were behind glass.
I felt bad (okay, only slightly) for scaring the small children and grown men in my reading audience. So this week, I’m bringing you another food post, but in the opposite direction: Food as Art.
Uwe and I just made our first trip to two of the Baltic states. We spent a couple days each exploring Riga, Latvia and Tallinn, Estonia. Along with sparking a brand-new curiosity in the Hanseatic League [1], these cities introduced me to the northern European food scene.
Oh. My. God. We ate incredible meals every night. What made those meals so special is an insistence on local products and a reverence for tradition, but with a modern spin. The chefs did delicious things with grains like kasha, and groats and millet, and barley. For years I have firmly insisted that German bread is the best on the planet, closely followed by breads baked fresh in India [2]. Now there’s a new guy on the (bread) block: the pumpernickel and dark breads of the Baltics.
A starter with local smoked salmon
We ordered dishes with elk, deer, fresh and smoked fish,
A different restaurant’s smoked salmon with trout cavier, accompanied by rolled slices of cucumber… and a third restaurant’s smoked salmon appetizer. Art on a plateTraditional beet borscht soup, updated with yellow lentils and pieces of elk meat that melted in my mouth
local cheeses and beers. For the first time in my life I ate (and loved!) kippered herrings. Everything was decorated with edible flowers and herbs, and served up with intense purees of once uninteresting and now fascinating root vegetables. Everything was presented as a work of art. This is food to die for….
First course of wild mushrooms sauteéd and served in spinach blini purses
Without further ado, here are some of the plates from our feasts. Every night we forgot to photograph at least one course. We were too busy enjoying our food!
Lamb marinated in juniper berries served with yellow beetroot cream, cranberries and barleyFresh fish with beet root puree and kale (out of all the meals we ate, the kale was the one item that was not perfect)Venison stew with roasted onion halvesBeef with sweet pepper-eggplant-onion millet squares, oyster mushrooms, water cress and johnny-jump-ups
A shout out to the amazing restaurants Von Krahi Aed and Rataskaevu 16 in Tallinn, as well as Peter Gailis and Melna Bite in Riga. Labu apetīti and jätku leiba! [3]
Hibiscus poached pear, pumpkin seeds in apple syrup, and raspberry sorbet
My father lives on a very cool street. He’s got a little place on a small lake. When I visit, I spend hours watching critters on and in the water.
And then I take a stroll down the road, because Dad has artist neighbors. The Ferros’ artwork decorates the street.
The Ferro home is chock full of art, almost all of it made by Tino and Carole. When Carole kindly gave me and Dad’s partner Judy a tour of the house, I couldn’t stop taking photographs. Every single inch of space contained something interesting and wildly creative.
Carole and Tino. Check out the cicada! The glass lamp! That railing!
The 1920’s home originally belonged to Tino’s parents.
They added on, sourcing materials from old buildings in the area that were being torn down. These ceiling beams came from a church.
They run a gallery, just a few miles away.
Frog Pond Farm Folk Art Gallery North
Sculptures adorn the outside lawns; here is only a sample.
Two of the couple’s offspring joined them to create the gallery. Ninety percent of the materials they use are recycled or pre-used. The Ferro family also produces smaller pieces, glass work, and paintings. Click on the thumbnail photos for a closer look.
I loved the female figures made of recycled metal strips from factory punches and stamps.
She crouches over an outdoor fire pit
Tino and Carole worked and raised their family in Portugal from 1988-2008. Tino tells me Europeans still collect their art work.
The Ferros run a second gallery in North Carolina. I can only imagine what’s in that one. But I’m sure those neighbors love having Tino and Carole down the street!
NOTES: [1] For a similar post on sculpture, go to my earlier post Wine and Sculpture. [2] Contact info:
My father was a fisherman. If you grow up in the house of someone who takes his fishing seriously, you learn to love fish.
Or not.
Although I can’t imagine that scenario.
My childhood was filled with family camping trips where brook trout, large and small mouth bass, sunfish, perch and blue gills filled the menu. This is one of the only times I was glad I don’t have brothers, because my sisters and I got to fish with Bobbo. Now I’m not saying a son would have been his sole fishing companion, but in all likelihood that would’ve been one of their bonds. As it was, one girl rowed the boat while Bobbo and the others cast lines off the back. If we all hiked in to a back pond in the Adirondacks, one of us floated on the second, mini inflatable raft and did her own fishing.
When everyone moved away and established adult lives, visits to see Mom and Bobbo always included a meal of fish. I remain unspeakably moved that my father began to freeze the fish he caught, making sure there’d be enough when everyone came home for the holidays. Every family has its own food traditions. For the Campbells, one of the best is fish for breakfast. The simplest and best of recipes, whether prepared over a campfire or on the stove in your fancy kitchen is: Fry some bacon until crisp. Dredge trout in seasoned corn meal. Fry the fish in the bacon drippings. Serve with the bacon, scrambled eggs, Sandy’s coffee cake or toast with jam (preferably homemade by somebody you know and love), mugs of hot coffee and glasses of juice.
Trust me. I expect to eat this meal in Heaven.
Flash forward to my recent trip to visit my sister Pam in China’s New Territories.The town of Sai Kung receives lots of weekend day trippers from Hong Kong who come for the green scenery and the quieter pace. And to eat, because Sai Kung’s waterfront is lined with restaurants.
Almost all of them keep live fish and crustaceans in tanks out in front.
Customers bring their own catch and pay a fee to have it prepared based on weight, or you can select the seafood of your choice. The restaurant will prepare it steamed with ginger, cooked with soy sauce and scallions, or deep fried and served with a sweet and sour sauce.
Pam and I sat down at an outdoor table to order. The waitress had us follow her over to the live tanks and we chose snapper.
Choosing our meal was more intimidating than it sounds. Some of the fish were ridiculously huge. How much would our fish cost? She eyeballed it and announced, 450$HK, plus the fee to prepare it. Not cheap.
What if a group of customers came in and ordered a one hundred pound fish? What would that cost? Could the cooks prepare it whole? Just how big a fish can a deep fat fryer hold, anyway?
A short time later a man brought out our fried snapper. He gave us a few seconds to appreciate its sizzling and then upended a plate of sweet and sour sauce. The sauce contained bright, chewy, sweet strips that we finally identified as preserved citrus peel. True daughters of a fisherman, we stripped that fish carcass clean.
