Po’boy

Or is it poor boy or po-boy? Whatever you want to call it, I implore you to make one.

Long roll/half baguette

Protein of choice

Shredduce (see below)

Optional extras:

Tomato slices

Pickles

Hot sauce – I quite like Tabasco green

Mustard

Mayonnaise

Get a long roll, half a baguette will do. You want something a bit crusty on the outside but with a soft and yielding interior. Also, this a hot sandwich not one with cold fillings and not a toasted sandwich. It’s best if the dressings (ie not the main event) are room temp but stress ye not if this doesn’t happen.

With the bread choice sorted, cut it mostly but not completely the way through. Do you really want all the bits to fall out while you’re scoffing it? Bend the seam open for ease of filling.

I like a bed of shredded lettuce – shredduce, if you will indulge me. I also like several thin slices of tomato but I won’t demand you include them if tomato is not your thing.

My preference is for something like fried shrimp, fried oysters or fried catfish if one is in a country where such things are available. Here in Australia, I’d opt for fresh prawns warmed through in butter and garlic, fried calamari or fried flathead tails. Oysters, I like raw or Kilpatrick style if I’m feeling nostalgic. So choose your protein preference and get that happening because, as mentioned, this is a sandwich with a hot filling.

To construct, you’ve got shredduce on the bottom, tomato then your condiment of choice but don’t overdo things. Stick to one, or two at most, and be parsimonious in the quantity; you want to taste the main event. Finally top with your hot protein and a sprinkle of salt (it makes things come alive on your tongue.)

Oh and don’t’ consume while wearing your best white t-shirt. In fact, for preference, consume it outside.

So where does the name come from? The neat origin story involves the roll being fed to over one thousand striking streetcar workers in 1929. *May or may not be true.

Muffaletta

BREAD

Ideally, it should be a bread as large as your outstretched hand which, when filled, is more than you should comfortably eat. Focaccia, Turkish or even those flat burger buns from the supermarket. (In fact, this whole thing can be sourced from your average supermarket.) I’m not a believer in scooping out any of the bread insides; I just don’t understand this move.

Cut the roll of choice all the way through, please. I promise it’s the right move.

MEAT

Meat needs to cover the porky spectrum, a minimum two. One must be a hot salami plus a pressed deli meat, preferably mortadella. The third can be your choice but again I implore you to stay within the porcine family. I’d choose capocollo or a double smoked ham. Chicken, turkey and beef small goods have no place here.

You need several slices per layer. They can be overlapped as required but they must reach edge to edge. But if you use too many slices, those whole things loses structural integrity.

THE WET STUFF

Now to the wet components. I like them top and bottom for maximum crumb penetration.

A good giardiniera (pickled cauliflower, carrot maybe some celery and onion) is the ideal place to start. If you can’t locate this Italian-style pickle look for something briny and pickle-y. It’s going to provide a satisfying crunch to the finished dish. Obviously, you can make it if you feel the need to. I like to add some roasted capsicums and then dice it all up.

Olive tapenade – again use a bought one for ease but feel free to make your own. Think olives (black or green or both) pitted and finely diced, garlic, anchovy, maybe some parsley, capers and all mixed with olive oil. Generously spread one of these on each side of the bread, ensuring to add some of the carrier liquid.

CHEESE

Provolone – not the piccante which can taste of bile to my mind. Two layers please. I’m ‘one of those people’ who always orders extra cheese on everything. I’ve used Jarlsberg from the supermarket and this works too. You’re looking for something mild yet creamy in flavour to balance out the rest of the components.

Important note.

No mayonnaise, mustard, or butter are necessary. There’s enough going on here as it is. Leave it to sit (and pressed under a weight is best) while you clean up. It needs this time for flavours to meld together and the juices to soak into the bread. Only toast it if you must. Cut into half so you can admire your layered handiwork.

It’s pickle-y, salty, creamy, earthy goodness – enjoy!

Roberta’s

Rustic plank table, chilli flakes in the Parmesan shaker, salt shaker and three wilting chrysanthemums in a squat glass bottle; multi-coloured party lights drape from shelves and windows; unpolished concrete floors; two overhead fans rotate lazily; mirrors, hipster paintings, a pogo stick and a toy truck complete the interior decoration. My eyes keep coming back to one painting in particular: an homage to an iconic scene from Brokeback Mountain, the two central characters appear to be wearing masks that are a cross between a goat and a clown. This in no way diminishes the impact of the intimacy imbued in their body language.

‘Here’s your coffee, my dear.’ A hand reaches down and delivers the quintessential cup of American coffee: over-sized white ceramic cup and saucer, inky black liquid with a few bubbles clinging to the edge, two sugar sachets and tiny stainless steel jug of cold creamer. I look up to say thank you and am greeted by a perfect Roberta’s waiter.

Sleeveless, cropped white logo t-shirt, Levis 501 jeans fraying at the ankle, blue floral Converse high tops, baseball cap worn reversed, a two-day growth and multiple chain around his neck. His disarming smile compels me to continue to look into his eyes. His runaway blonde hair pokes out from beneath his hat. I can now read his t-shirt – THE FUTURE IS FEMALE. It is only now that I see that he wears glitter on his skin. It is lightly applied all over his face.

‘You’re wearing glitter,’ I say unnecessarily.

‘Yes, I am.’

‘Is that a cream or do you just sprinkle it on your face?’

‘I actually apply a bit of oil to stay hydrated and then I dab it on my face. It’s a special body glitter.’

‘I have a real glitter phobia but, on you, I like it.’ I make redundant hand motions just to drive the point home.

‘Oh, thank you.’ He half bows as best he can due to our close proximity. ‘Do you know that strippers aren’t allowed to wear any glitter?’ I nod genuinely interested. ‘Cause it sticks to the skin of people they come into close contact with.’ We both giggle at the possibilities of punters explaining to their significant others where the glitter came from.

‘What’s your name? I’m Mandy.’ I stick out my hand.

‘I’m Pedro.’

When he turns to get back to work, I think I can almost see rainbows and unicorns revolving around him.

‘Cheers.’ An icy tumbler of pale pink, alcoholic goodness is deposited by another waiter. This one is wearing a black band t-shirt, turned up jeans, black socks with runners that have seen better days and sports a high pony-tail and bandana. My ‘savage garden’ cocktail is skinos (a Greek spirit) agave gin, strawberries and coconut. It tastes like a grown-up’s version of a kids’ party drink. It’s fruit-sweet without being cloying, perfectly cold and the coconut milk adds a welcome creaminess.

Before long my ‘white and greens’ pizza arrives. Thin but not-too-thin base, still a bit chewy with that tang you get from a long-fermented sourdough. An adequate layer of mozzarella cheese (grated more finely than is the usual) is laid down with the additional onion I requested, then into the ferocious wood-burning pizza oven which backs onto the street. The balance of the kitchen is at the opposite end of the restaurant. Wood burning pizza ovens are a wonderful thing. They produce an intense heat which cooks food quickly and with plenty of flavour. But that heat has to go somewhere and not all of it goes up the chimney. It’d be a great place to work in winter but not summer so much.

Back to the pizza – the mozzarella and onion-ed base is given its obligatory few minutes in the oven, then topped with ‘greens’ which appear to be a mix of friselle, parsley, arugula and other unidentifiable bits. The pizza then gets a liberal dose of freshly-grated Parmesan and is plonked on a warm metal tray, cut into six slices and delivered to the lucky table. I demolish in about the same amount of time that it took to prepare and cook.

Yesterday was a full day for me. I was up at 5.45am in London to meet my 6.15am shuttle from the Hilton airport hotel, which naturally did the rounds of the other airport hotels before dropping me at Terminal 3. I then spoke to the check-in staff who were too perky by far for that time in the morning, collected my boarding passes and began the fun that is submitting oneself to security procedures at airports these days. It was just after 7.30am when I found my way to the lounge which looks like a cross between the Star Trek command deck and a 1970s swingers’ party. That was the highlight of my day. I spent the next 18 hours either queueing, waiting, flying or waiting some more.

Back to Roberta’s. I’ve said this before about a few places this trip and I’ll say it again – good thing I don’t live here as I’d be here way too often. It isn’t the cocktail list with cbd oil additions. It isn’t the quirky artistic vibe of the staff. It isn’t even the delicious food and tempting drinks list. It isn’t that they have a thriving kitchen garden to augment their orders. I don’t know what’s it is exactly, I just feel like I belong here.

First cocktail down, pizza tray cleared, coffee now gone cold and I figure it’s best to down a glass of water. I’ve still got a few hours to fill before I need to leave for the airport and I need to keep my wits about me. Today’s flight will take me to New Orleans and that place is not known for its restrained sobriety. It’s a marathon not a sprint.

I order a second cocktail – the WIFI which is ironic because this joint doesn’t offer free wifi unlike many places in the United States. I’m okay with that. Six weeks of travelling without constant connection has broken the habit. Social media doesn’t distract me like it has in the past.

Aviation gin, watercress, lime and cbd oil. The watercress means that drink is the colour of healthy grass. No doubt it also helps tone down the flavour and colour of the cbd oil. The drink comes in a squat conical glass. Without ice like my previous one, this drink is a sipper. It’s concentrated flavour. By its conclusion, I’m definitely feeling more relaxed but I can’t testify as to whether that’s from the cbd oil or due to the pizza and cocktails.

The day has warmed up and I’m thinking ice cream may just hit the spot. The staff are very attentive so it’s not before long that another waiter swings by my table, so I enquire. Doesn’t hurt to ask, does it?

‘We got almond, blueberry and burnt fig. You can have it as is or in a sticky bun.’ I can detect an accent of sorts but I’ve no idea where it’s from. That’s something I’ve experienced a lot in America, or to be more precise, in New York. Most people are from somewhere else. Whether as tourists visiting or as recent residents, a myriad of languages and accents are heard throughout the city. But big cities are like that, and New York even more so. It represents possibility. Your dreams can come true, in theory anyway.

‘So did you decide if you want any gelato? I think the blueberry’s the best.’

‘You’ve convinced me,’ I say. Sometimes it’s easier to let other people make the small decisions. I don’t really care what flavour, I have. I just feel like a little something cold and sweet. I’m grateful to be able to get just one scoop. Meal sizes here can be over-whelming, especially when I usually want to try multiple dishes.

At the small table next to me, two women of dressed in jeans and flannel shirts make their way through a couple of pizzas. One leaves the crusts uneaten on her plate. It takes every ounce of willpower that I have not to lean over and ask her if I can have them. I’m not hungry after my full pizza but I abhor waste and pizza crust is yummy, particularly these pizza crusts. The crust is where you get the full flavour of the dough, slightly smoky and charred from the oven plus all that sour dough taste. I guess the real test will come when they get up and leave. Will I leave those morsels be? I’m saved from myself by one of the many waitstaff who arrives to clear the plates

They ask for the cheque and one says, ‘At least, I eat all my crusts.’

I smirk while the waiter retorts, ‘Well, I wasn’t going to say anything but.’

I’m presented with my dessert. The bowl cradles one generous scoop of the most intense blueberry gelato you’ve ever had. Well, I had it, not you. It’s perched atop wafers which taste like a version of cornflake. These are glued to the bowl with a delicious honey that they probably harvest from their garden. I lean forward so as not drip any of the purple dessert on my top. My luggage is packed and I don’t fancy opening it up in the middle of the restaurant to find something clean but crushed to wear. I’ve only got two and a half hours to get through unscathed until I make my way to the airport.

A stack of glasses are knocked over but the soundtrack of pumping background music and hearty conversation doesn’t pause one iota. Each table has now filled up and three lone wolves perch at the bar. I move to a corner and nab a vacant power socket to charge my ipad and phone. More pleasant to do it here where they serve drinks than to try find a spot at the airport where the drinks are over-priced and of unpredictable quality.

The lunch rush comes and goes. Tables are re-set and the odd person remains, lingering over a drink. I’m one of those people. Suddenly, my phone buzzes. I had forgotten that it was still in vibrate mode. No one has called my phone for weeks. Apart from the obligatory message from my service provider to tell me what country I was in and that I was eligible for a day pass for only $10 a day. Yeah, no thanks.

‘THIS IS A TEST of the National Wireless Emergency Alert System. No action is required.’

I’d heard about this FEMA test on the radio the day prior while getting a lift from the airport to my accommodation. 75 percent of mobile phones are expected to display this message. Around the restaurant, people pick up their phones, spend a few seconds and put them back down.

With a numb bum and an empty glass, I reluctantly decide that it’s time to make the break. I do and I don’t want to. I want to go to New Orleans and I want stay here in my new favourite place with my new favourite people. I bite the bullet, call for the bill and gather my luggage. With the receipt signed , I tip well and walk out the door.

Goodbye Roberta.

I love you, whoever you are.

Canal boating

‘It’s just like a bath tub with a plug and taps. When you want to fill up the bath, first you put in the plug and then you turn on the taps. If you want to empty the bath, you lift up the plug.’ He’s young and dressed head to toe in dark blue clothes. ‘Locks are as simple as that.’

Four of us are standing in close, so we don’t miss anything. Our fifth is at the back of the narrow boat, the stern, because he’s driving, or is it steering? Even the the term steering is misleading. When it is my turn, it feels like I’m trying to guide a 56ft (17m) bus along a narrow, icy road without any brakes. But before I get ahead of myself, let’s get back to the locks.

Locks are a way of altering the height of a waterway. They comprise of two sets of gates, one at either end, as well as paddles which are lifted or lowered to allow water out or in. Water inside the lock chamber needs to be at the level that the boat currently is. So if you’re going downhill, you make sure the paddles are down on the far set of gates and raise the paddles of the set closer to the boat. Once the water fills the chamber, the pressure has equalised and simply leaning on the gates will open them easily. If you try and force them, you’ll only do yourself an injury.

After bringing the boat inside the chamber, the gates are closed behind the boat. The boat needs to keep far enough forward of the cill which becomes exposed when the water level falls far enough. If the back gets caught, the boat can list forward and fill with water. So now we’re inside, the paddles at the front are lifted and the water drains away, levelling out again so the gates can open and the boat can exit. Don’t get carried away and motor off too fast though, as your crew has to shut the gates and lower the paddles again before you pick them up.

Anyway, do that a dozen or more times a day, motoring at a leisurely pace along a canal that you can probably stand up in. That was our weekend. We only moved 10 km down the canal before we had to turn around (another adventure) and do it all again. And I’m already conniving a plan to do it all again. Why? Because all mucking in together, talking things through, taking turns at the different roles steering, working the locks and steadying the boat with ropes was incredibly bonding. Steve and I, Steve’s sister, Sarah, and her husband, Craig, their 10 year-old son, Byron and my nephew, Marcus, all worked as a team. It was kind of like camping but on a narrow boat.

Our instructor, Will, has been only working for Shire Cruisers for four years but his family always had a canal boat so he grew up around them. Coiling the rope neatly and hanging it on the back hooks is second nature to him. You won’t find him tripping over it and falling in the fetid water. He scales the side ledges with ease, can reverse the boat in a tight spot and has no qualm sticking his hand in cloudy water to check the propeller can turn freely.

He gives us a short, fifteen-minute induction detailing the daily checks we need to perform to keep everything ship-shape, so to speak: grease, oil, propeller, prime the starter motor and so on. We are then sent on our way to practise our steering on the way down to the first lock. It is there that he goes through the process with us, directing us like a patient kindergarten teacher with addressing those with a short attention span. We struggle with the new vocabulary, soon coming up with our own names for the tools.

And like that, we’re on our way. The map and emergency phone number is left on the table so we can find it easily if we need to. I keep looking over my shoulder but Will has turned his back and is walking away from the canal. I miss him already.

Craig is doing an excellent job steering us in a relatively straight line. Out the window, three ducks swim past us. ‘Give it a bit of welly, then,’ I say encouragingly. Back in the day, horses used to provide the power, pulling cargo-laden barges down the canals. Nowadays, the canals are mostly full of tourists and holiday-makers trying to avoid each other and those who live on their boats. It’s toasty warm inside now as it’s early autumn but I don’t envy boat residents getting through the winter months.

‘Shall I put the kettle on?’ Sarah asks for the first of many times over the next few days. We all seem to agree that we’ve earned a cup of tea. The boat has a fully equipped kitchen with gas stove, mini fridge, microwave, crockery, cutlery and a dining cum lounge area that transforms into another bed in the evening. Down the stern end are two single beds with good storage, a bathroom with shower, then two more beds in the middle and another bathroom and shower, a slim wardrobe and then the kitchen/lounge area up front. At 56 foot in total length, it is both long but not very big. If we pair with a shorter boat, two of us can fit in a lock together which saves us all time and energy.

Before long, skipper announces another lock is ahead and teas are abandoned or skulled as we nominate ourselves as lock crew, rope assistant or gate watcher. It is quite literally all hands on deck and I can’t imagine doing this with less than four adults. None of us have ever done this before and it is a mental exercise as well as a physical one. For stretches at a time, we’re just cruising along slowly soaking in the ambience of the canals. Weeping willows over hang the water. Blackberries, ivy and fig trees come right down to the water’s edge. Moss-covered stones line the tow path which follows alongside. Excitable dogs followed by their owners and cyclists cover more ground than we do but it’s about how fast you get there.

So many quaint lock-keeper’s cottages, village pubs and stone bridges than you almost become immune to their charm. Almost. The first afternoon, we don’t go very far at all but we all agree to moor within walking distance of a pub. We go through a lock and moor not far the other side of it. Stakes hammered in, ropes tied front and back, we lock up the boat to head into Elland for dinner at the Colliers Arms.

Typical English pub menu is on offer: pies, fish ‘n’ chips, liver and onions, roast of the day, burgers, gammon, and so on. Tonight we all order pie, mash and peas with a pint of local cask ale. Those drinks have never gone down so quickly. Seconds, and for some people thirds, are ordered and consumed. That night we sleep well even with the narrow, firm beds.

St John Restaurant

We’re early so we decide to have a little wander around Smithfield before arriving at the restaurant. We pass door upon door of generic coffee shops and take-away food outlet close to the station. An impressive, expansive building comes into sight – the wholesale meat market. Since the 10th century, first a livestock then a meat market has occupied this particular site. Between the bustle of the growing city and the ease of access to farms, Smithfield was well-positioned for this charge. It is suitably impressive with its pale stone arches, red brick infill and large cast iron and glass roof.

It’s getting on to noon so the market is closing as it’s been open since 4am. Time for the workers to knock off and have a full English and a pint. Slabs of gammon, thick fingers of sausage and a puddle of beans are washed down by hand-pulled cask ale. The Fox and Anchor has been serving the market porters for hundreds of years from 7am each morning.

We pop our heads into The Charterhouse, which is a school, almshouse and former priory. A small complex of historic buildings, part of it is now open for the public to add to the thousands of feet that have walked over the same ground. London’s like that though. Thin ribbons of roads weave between modern office buildings and public ale houses hundreds of years old. There’s no imposed grid system taming the streets with curbs and pavement here. It’s easy to imagine that you’re walking the same paths that thousands of others have over many, many years.

Eventually, we circle round on the main road back to where we need to be. Scaffolding and bright orange bollards are a common sight as much construction is underway. Cranes dot the skyline. There’s no point decrying that ‘they’re ruining the city’ as cities are dynamic places. They stretch their limbs, reconfiguring to meet new demands. People ebb and flow as industry, commerce and residential factors change. Cities have been, and will always, remain living organisms.

‘It should somewhere here.’ Steve pauses and holds his phone square in front of him. I pull up and step close to him, to allow the free flow of lunch-time pedestrian traffic. In doing so, I now see the simple black font (possibly Times New Roman) announcing our destination.

St. JOHN Bar & Restaurant

‘It is,’ I say and point over his shoulder. ‘I know we’re early but let’s just go in.’ We’re still half an hour early but I’m too excited to wait.

‘Just a minute.’ Steve turns me 90 degrees to my left and there just a metre or two away is the man himself. I put my hand over my mouth then scramble for my phone. I take a couple of photos of the food menu and wine menu as cover before nonchalantly snapping a couple of him.

Fergus Henderson is legendary in culinary circles. I see Fergus as the progenitor of a new approach to British cooking. In the mid-90s, he opened St John restaurant with Trevor Gulliver, the wine half of the partnership. And in 1999, the untrained cook published his first cookery book Nose to Tail Eating: A Kind of British Cooking. His bold approach to meat consumption quickly became a classic amongst industry and public alike.

So here we are, metres from a legend outside his original restaurant. It’s like seeing Father Christmas himself, in a bright navy pinstripe suit, white shirt, red socks, brown brogues with walking cane in hand. Steve tugs at my shirt and we walk through the portico and into the bar and bakery area. A staff member directs us up the short, black metal staircase which leads into the dining room.

To describe the interior as pared down is an understatement: no art hangs on its white-washed walls; a simple coat rack runs along the walls at picture-rail height; paper over white table cloths, dark brown stained chairs and painted, worn floorboards; basic salt and pepper grinders play floral arrangement relief on the tables.

A tall, lithe waiter soon arrives at our table with menus in hand. He smiles as he greets us and hands us the menus. I find myself staring at the few grey hairs in his beard. He announces a couple of specials for the day, then leaves us to peruse our options. Deciding on what to order is always a process of negotiation with us. I am looking for a balance of dishes with different proteins and no doubling up of ingredients. Sadly, I can’t stomach neither horseradish nor hot mustard so those options are immediately ruled out.

A metal basket of breads is brought to our table with a slab of butter. Wide slices from both brown and white cob loaves are laid out, their beauty self-evident. It’s a confident place that offers such simple things to begin with. Chewy, slightly tangy inner crumb with a satisfying exterior crunch is only achieved with years of sourdough practice. The demand for St John’s bread has been so strong that they’ve opened a separate bakery in one of the London markets. The options are limited – white, brown, light rye or fruit.

I want to order us wine but I have little frame of reference for the mainly French offerings on the wine list so I’m going to need help. Jean-Patrick, our waiter, offers assistance. ‘Perhaps if I know what you’re eating then I can suggest something to go with it.’

‘Well, I was thinking something white or pink. I work in a winery region at home in Australia so I’m familiar with those styles but I don’t really know French wine that well.’

‘Why don’t I bring you a sample of both our whites?’ Two small footed glasses are delivered with generous amounts of wine for us both to taste. We settle on the 2017 Languedoc blanc, plenty of fruit without being sweet, and a small amount of oak.

Our order is taken and the three starters are quick to arrive. The first plate holds two pools of thick, buttery yellow mayonnaise. Plump anchovy fillets and two soft poached eggs sit proudly atop. Tiny capers and a bunch of baby cress finish off the plate. The second plate has a mound of potted hare, thick shreds of meat obvious, with celeriac remoulade and one fat pickled walnut. The final plate presents a meaty fillet of house-smoked eel with cucumber and dill tossed in a hot mustard dressing. We decide against the signature dish of roast bone marrow and parsley salad as we had an excellent example of it for breakfast the day prior.

For the main course, we’re sharing devilled kidneys. Six portly kidneys nestle together on a thin slice of toast. The whole lot is bathed in a piquant gravy, featuring a generous hand of Worcestershire sauce. It’s sweet and vinegary and sour and rich all at once. In a similar vein, the Welsh rarebit is all crispy, cheesy goodness. To assuage any possible guilt, I also order a vegetable side dish. Thick green ribbons of cabbage have been lightly steamed and tossed with lashings of butter, salt and pepper.

I’m done. Only a few ribbons of cabbage and a swirl of gravy remain. The wine is finished and my elasticated outfit is proving a wise choice. Just one more mouthful of cabbage perhaps. I’ve never tasted cabbage so sweet and unctuous. That’s it. No more.

‘Would you like to see the dessert list?’ Jean-Patrick suggests as he clears the plates.

’No, I’m all good,’ I say.

‘I already know what I’m having – Eccles cake.’ Steve’s grinning like a small child. ‘You sure you don’t want a glass of something sweet, my sweet? How about a sloe gin?’

I cave swiftly. ‘Alright. Wouldn’t want you eating alone.’

The dessert arrives quickly. It’s a rotund shiny pastry sitting next to a thin, triangular slice of Lancashire cheese. No more and no less. The food on the plates speaks for itself. There’s no garnish, no flurry, no attempt to disguise the food for anything other than it is. I sit back into my chair, interlocked hands resting on stomach and look around the unadorned dining room. I sip my sweet, berry-infused gin while Steve picks up the currants that fall out onto the plate. ‘Well, I wouldn’t want to be anywhere else right now.’

‘Glad to hear it, love.’

Tuesday September 4th 12.10pm Butter & Scotch Bar and Bakery.

Tuesday September 4th

12.10pm Butter & Scotch Bar and Bakery.

Bar AND bakery, I hear you say. Yes, bar and bakery. Why does this concept not happen more? They open at 9am and offer brunch options until mid-afternoon. Think sandwiches in the American sense ie hot fillings sometimes toasted and often in a bun not bread, biscuits/savoury scones, sweet pies, cake, ice cream – cause, you know, America.

This morning I tried to go to the Museum of Women’s Resistance but, alas, it appears to be no more. Damn internet! Promising a vibrant experience that in reality is a nondescript townhouse with a for sale sign hanging out front. Of course, it was bound to happen at least once this trip. Occasionally, the internet doesn’t always tell the truth. Who knew.

So that’s how I made it to this oasis earlier than planned. On this trip, I’m trying not to consume alcohol before noon although the crossing of time zones can mess with one’s sense of whose noon it really is. It’s quiet in here; there are a couple of guys sitting at the bar drinking coffee plus me. The air conditioning is strong and welcome. My 4000 steps this morning were hard work in the relentless sunshine.

‘How you doing this warm day?’ The barman stands behind the bar polishing glasses in the way that barmen all over the world do.

‘Better now,’ is my response.

‘Yeah, it’s getting warm out there.’

I slide along the wall, edging past the two guys perched on the chrome and vinyl bar stools. Black and white chequered tiles on the floor, painted, colour-blocked walls and a feature wall of red lips by the bathrooms signal the fun, casual vibe of the place. The mirrored wall behind the display of extensive spirits indicates it’s a bar in more than just name only. I grab a table near the bar for ease of service as much as conversation.

Traveling by myself has its pros and its cons. I don’t have to please anyone else but at times I crave human interaction beyond the cursory. In the mornings, as I’m having my mandatory two cups of tea, I listen to podcasts. It helps prepare me to interact with the big wide world outside my bedroom door. This trip is an ideal mix of time alone, time with family and time with friends old and new.

The obligatory glass of water is delivered with the menu. I opt to begin with a coffee with the encouragement of the barman despite my reticence for American coffee. He promises to attempt a piccolo latte for me. I’ve coached him through it and I reckon I’ll get something close. I do, in fact, receive a passable piccolo latte. The espresso shot has enough oomph for my liking and it’s not been watered down with too much milk. In reality, it is a flat white presented in a glass mug with a handle. Some sugar helps balance the dominant bitterness.

I scour the menu for a smaller-sized breakfast dish and I want to leave room for something sweet afterwards. Steve would be disappointed if I didn’t. I settle on the chicken, chilli and cheddar hand pie with salad. A hand pie is a filled pastry triangle by another name. The buttery pastry is flaky and tasty all on its own. The diced filling is good value on the chicken front with enough heat not to warrant any extra use of hot sauce or chilli-infused honey that sits on the table. A little light on the cheddar for my liking, it’s a small, insignificant criticism on my behalf. The mixed salad greens are perfectly dressed in a country where I often find dressings overwhelming the salad they’re supposed to complement.

Coffee downed and I decide to step things up a notch with a michelada. A tall glass is rimmed with spicy salt, then half-filled with ice, doused with hot sauce, and finished off with a crisp lager and a wedge of lime. I need to embrace these more in my summer life. It’s thirst quenching and substantial at the same time. I take photos, all the time thinking Steve would love it here.

The menu which is currently discarded on the table next to me promises desserts in a variety of styles: key lime pie, s’mores pie, daily special pie, unicorn cake, salted chocolate cookies, six flavours of ice cream. All these are made in the bakery section next door which I can see into through a doorway behind the bar. I finish up my breakfast grateful for the small serving and embark upon an in-depth consultation with my friendly barman. Between us we concoct a boozy milkshake based upon the key lime pie with coconut ice cream and added rum.

When it arrives, I’m not disappointed. It’s thick and creamy with generous amounts lime zest sprinkled on top. The rum comes through immediately and I give it a thorough stir in case I’m drinking all the rum first. I slurp again and it’s just as good. I don’t often order sweet things and I think I’ve only done it this time in honour of my absent partner. I’m delighted that I did and even more grateful that he’s not here because I don’t have to share it. It’s mine, all mine I tell you!

Sunday September 2nd Smorgasburg, Prospect Park Brooklyn

Sunday September 2nd Smorgasburg, Prospect Park Brooklyn

11.57am

Not quite noon and I’m full up to pussy’s bow. I’ve found a shady spot on some soft grass in between picnic rugs. It feels like it’s time for a nap. I arrived an hour ago as the food stall event was opening. The sound of grills being lit and ice tipped into cooler bins was the soundtrack to my entrance. Grabbing a cold coffee with whole milk at the first stall in, I decided a reconnoiter was in order. The business names delight and amuse me.

Takumi Taco

Lobsterdamus

Bonsai Kakigori Japanese shaved ice

Jian-bing Shanghai-inspired street food

Mighty Quinn’s slow smoked barbecue

Rooster Boy

Handsome Hank’s Fish Hut

Mao’s Bao

Noodle Lane

Oyster Party

Okay, first point of order. Figure out which stalls sell smaller portions. After one circuit, I decide the morning is best started with a blood orange donut to go with my coffee. For $3.75, I buy enough donut for 2 people. I ask for a bag so I don’t feel compelled to finish it all. The wooden picnic table under the large central tree are still pretty empty so I take one end in the shade of an umbrella. The coffee is disappearing fast, long before the ice has a chance to melt. The tartness of the donut is balanced perfectly by the soft sweet dough. I look around at the crowds that are starting to gather.

That ramen burger is so instagrammable

Anyone want to share some mozzarella sticks?

Excuse me sir, what’s that you’re eating?

‘I’m not hungry but . . .’

‘Well, I’m here so I might as well like go crazy.

What is it? A dumpling? Wanna share?

The best thing about the jet ski is that you feel like you’re going through time. I’m not even joking.

It’s toss up as to begin the savoury section of my brunch with a taco or a sandwich. Slow cooked beef brisket wins. Two generous slices of tender brisket complete with smoke ring at the outer edge are placed on a soft slider bun. Creamy coleslaw, pickled cucumber and rings of red chilli are then piled on top. I attempt to return to my spot to find it’s already taken. The tables soon become hot property whether they’re in the shade or not.

I point to a vacant spot and ask, ‘do you mind if I sit here?’

A Scottish accent replies, ’go for it.’

Plopping down on the bench opposite I place my bun, napkins and various wet wipes on the table. ‘What a place. The hardest thing is deciding what to get.’

‘I know. My girlfriend has just gone for another pass at things.’

‘What was that?’ I point to the detritus in front of him.

‘A philly cheese steak, from over there.’ He points behind and I make a semblance of turning to check it out.

‘Good?’

‘Great. We don’t get them in Glasgow.’

I press the top of my bun down in attempt to get solid purchase on my meal. Fortune favours the bold, it is said, so I abandon all decorum and get stuck in. Lifting the bun to my mouth, I take a generous bite, hoping to get some of each part of the whole. There’s nothing worse that the last mouthful of anything being just the salad, or just the pickles. Balance is important. I can feel something clinging to my chin. I grab the wholemeal napkin and wipe extensively.

Pale skin and ponytail bobbing, the girlfriend returns. ‘Hi, I’m Rachael.’

Wiping my hands hurriedly, I introduce myself. ‘Hi, I’m Mandy.’

My table buddy takes his turn. ‘Oh, sorry. I’m Grant.’

Friday 31st August – New York City

Friday 31st August

9.33am

Two loads of washing done and currently tumbling away in the dryer downstairs in the basement laundry. $2.00 a wash and $1.80 per 30 minutes drying. Apart from setting the alarm to remind oneself to go get the stuff, I reckon I could get used to this system. Though it needs to be said that the laundry is insufferably hot and stuffy in Summer, which it currently is here.

My sister and her partner are flying home to Australia today. Luggage is in various stages of being packed. Bags of rubbish, recycling and donating sit in different parts of the apartment. US friends came over this morning to comb through accumulated kitchen items for the taking. Bottles of olive oil, hardly-touched spice packets and half-empty packets of nuts made it into their grocery bags. Stacks of baking accoutrements remain on the kitchen bench while plastic storage containers were snaffled up.

New York City is such a transient place that this ritual is common as people move to and from the metropolis. These friends moved from Texas a year ago. Others I met have been here much longer, though it seems that everyone came from somewhere else first. Six months here was enough for Simone to feel the need to bake. This is one sign she isn’t a native New Yorker, whose kitchen is usually just a place to dish up take-out meals.

Preparing your own food is an act of self-determination. How thick I cut the bread? To butter it or not? How long I cook the eggs for? – these are all small decisions that we make each day according to own individual desires. While there’s no denying that there’s a certain freedom in eating out, it is something that I rapidly tire of. Maybe I don’t want to get dressed to go out and search for food. (In place of ‘get dressed’, feel free to substitute ‘put a bra on’ as essentially that’s what I’m saying.) Even answering the door to a food delivery can be more than I’m up for at times. Other times, I’m excited to find a café or restaurant where I can prop by myself, chat with the wait staff or read a book. Taking my time to choose a meal, the appropriate drink to go with it and savour the luxury of the whole experience.

When I prepare food for myself, I don’t have to consider that someone else may want some of the perfectly ripe cheese I bought. I can stand at the bench and pop one slice of jamon on my mouth for every piece that makes it to the plate. I can butter the thick slice of crusty bread before liberally sprinkling salt crystals over it. And finally, no one judges me for over-filling my wine glass which saves me a return trip to the fridge in the middle of my meal, thus rendering my food vulnerable to my cats.

Lunch at Husk

Lunch was a pleasant diversion to an outlet of a restaurant praised for its celebration of local produce, heirloom grains and hidden, if not altogether forgotten, recipes. Husk started here in South Carolina by Sean Brock. Over its years, Brock has expanded to four locations – Nashville, Greenville, Savannah and the original in Charleston. Food of the area, food of the low country, food as he wishes he mother used to cook.

We arrive towards the end of the lunch seating. Time is more fluid on vacation. A friendly hostess finishes up her phone message as I look into the long bar, admiring the peacock blue leather seating. Brick walls have no paint or varnish attempt to pretty them up. I notice a faint smell of pickle juice in the air. I comment on it aloud but make sure my cousin knows that I think that is a good thing.

Interior design is definitely American to my eyes – industrial-esque: chunky exposed beams shiny and glossy, metal staircase with its rivets and structure exposed, thick-glazed ceramics rough underneath with swipe of vanilla glaze on the surface. As usual, I turn them upside down to check the maker’s mark. It’s a habit that’s hard to shift. The overall vibe is smart without being fussy.

A leather bound drinks menu is delivered to the table as well as a folded paper one detailing the day’s offerings: boiled peanuts with pickled jalapeños, crispy pork rinds with bbq rub and Husk hot sauce, pimento cheese with benne crackers, chicken wings with white sauce, scallions and redneck spice, butcher’s salad, catfish po’boy, shrimp and grits, country fried steak.

I’m not sure what to order although I’m pretty sure the answer isn’t ‘one of each’. I start with a corn whiskey based cocktail but have already decided on a dry-hopped cider to follow. Our server, Chris, is happy to extol the virtues of his native cuisine and happily brings a sampler of pimento cheese in response to a standard question of mine – ‘What’s the one food I need to try on my visit here in (insert name of town)?’

The pimento cheese is perfect with its house-pickled pimentos, house-made ramp vinegar, locally-made cheese and – you get the picture. My cousin and I bond further over boiled peanuts. I love them, including the labour-intensive method to get them into my mouth. My aunt doesn’t think they’re worth the effort. I comment that her brother, my dad, would no doubt agree.

My shrimp and grits arrive and they’re as delightful as you might imagine they’d be. The chef doesn’t skimp on the shrimp and they’re sweet and perfectly cooked. The grits are creamy with chunks of corn and a porky salami studded throughout. Chopped tomatoes, green pole beans and a smoked tomato broth provide camouflage atop the whole dish.

I stick my fork into David’s corn salad before he can stop me. The kernels are the biggest I’ve seen and I need to know what they taste like. The skin is taut and pops between my teeth. Thin slices of a mild chilli and leaves of a spinach-type green make it a colourful and tasty side dish. At this point, David offers me a piece of his chicken. I demure at first but cave only ten minutes later. I’m glad I do.

The coating is crisp, dry and substantial. It clings to the meat so that the coating and meat are one piece, rather than the meat slipping out of the skin between my fingers. The texture is so compelling that I peel it away to get more. It’s then that the juicy aromatics of the flesh becomes apparent. This really is the best fried chicken I’ve ever tasted. I make a mental note to wave down our server on the next passing for 20 questions.

How To Be A Better Consumer

How To Be A Better Consumer

Where you choose to shop is importantIt doesn’t take a genius to work out that your independent local grocer will care more about your business that the two dominant supermarket chains. By supporting the small guys with your shopping dollar, you’re disrupting the big supermarket stranglehold over farmers and growers. Even better in eliminating the steps between consumer and grower is to frequent accredited farmers markets, community co-operatives or farm gates but sooner or later you’re going to need toilet paper. Thankfully there is Who Gives A Crap, which is a great example of a socially responsible business fulfilling a basic human need. Smaller grocers will care more about you as their customer and often support local community groups in the process. Ask questions, demand action and vote with your dollar for the kind of system you want to be part of.www.farmersmarkets.org.auwww.afsa.org.auwww.whogivesacrap.org.auMeat-free Monday (or Tuesday, or Wednesday . . .)Meat production puts a range of stresses on our environment (greenhouse gas emissions, high water use, land degradation) so think about taking the pressure off a few nights a week. Increasing your consumption of legumes and other vegetable-based proteins will benefit your body as well as the environment.www.meatfreemondays.comEat foods as unprocessed as possibleWhen Michael Pollan said, ‘don’t eat anything your great-grandmother wouldn’t recognise as food,’ he knew what he was talking about. Have you noticed that if you walk around the edges of the big supermarkets the food products are the least processed? This is a good starting point. Eating foods that have gone through as few processes as possible is better for your body as well as the environment. Less transformations means less energy used, less chance for wastage and generally is also cheaper.Embrace the buzz words – local, seasonal, ethical, organicLocal – Prioritising the locally grown means you recognise the energy spent bringing a product to the consumer is part of a greater cost than simply the dollar value. Even if you don’t consider the food miles, do it for your taste buds. Fresher product that has travelled less is always going to taste better. It’s just common sense that ordering seafood hundreds of kilometers from the coast isn’t a great idea.Seasonal – Celebrating the seasons will not only add variety to your diet but will lessen the drain on your finances as well. Tomatoes grow more easily in summer (and have higher nutritional value) but during winter require more resources to produce resulting in a higher cost and an inferior taste.Ethical – Stopping to think about where things come from is the first step, and thankfully it’s getting easier to decipher the route products make on their way to us. Respect for all involved, fair pay and a transparent process are key parts of an ethical approach to consumption.Organic – Organic farming systems respect the animal and the soil, ensuring a more sustainable farming practice.www.sustainabletable.org.au/all-things-ethical-eating/ethical-meat-suppliers-directory/www.sustainabletable.org.au/all-things-ethical-eating/industrial-vs-organic/www.ethical.org.au/theguide/Reduce your food wasteAvoiding buying food that you don’t need will save you money but also think about using all of the items you buy. Use vegetable trimmings for stock, get creative with leftovers for another meal a few days later and understand that best before dates are suggestions only.Compost your food waste. Whether you choose a worm farm, compost bin in your backyard or contribute to a community level compost system, your waste can be transformed into more soil, rich in nutrients. Which leads me to my next point –Yes, in your own backyardYou’d be surprised what you can grow in your own backyard. For the lowest food miles, get busy gardening. It’s easy to grow in a range of greens even if you only have room for pots. Harvest just what you need, getting the most nutrients possible as the time from picking to plate is mere minutes. Also, it will give you a real appreciation of the effort involved in growing things.Plastic exists forever. Yes, forever Go beyond bringing your own shopping bags. Choose products with the least amount of packaging. Bulk produce stores are your best bet for buying grains, nuts, dried fruit, seeds and legumes. Bring your own containers to bulk produce stores as well as butchers and delicatessens. It may take a few words of education on your behalf but any shopkeeper worth their salt will support your choice. You may not feel comfortable unpacking produce at the big supermarket and leaving it behind as some protestors do but you can choose not to use the plastic produce bags provided. Bringing your own take away coffee cup, water bottle and reusable containers is gladly becoming a more common sight.www.abc.net.au/news/2018-04-12/what-you-can-do-to-reduce-plastic-pollution/9642352Reduce, reuse, recycleI’m going to add another one – Refuse, as in refuse extra packaging, refuse to participate in a system of mindless consumption, refuse to buy more than you really need.Reduce the number of products to those that you really need. It can be tricky in this capitalist society to ignore the constant advertising we are bombarded with, but you can simply ask yourself if you need an item before buying it.Reusing items means sometimes repairing or repurposing something from its current state. An item may no longer have use for you but maybe someone you know could use it. Some communities have lending libraries you may be able to donate to, or you could advertise the item on social media in a buy, swap, sell group.Recycling is an important step but one of last resort. Check out your local councils recycling facilities. http://www.recycleright.com.au/www.redcycle.net.au