Kamakura – Engaku-ji

Lost amidst the fervent nationalism that’s now the norm in the Western Pacific is how longstanding and deep the ties are between peoples.  From 1274 to 1281 the Mongols, alongside their Chinese and Korean vassals, conducted a series of invasions against Japan.  All failed for a variety of reasons, not least of which was a series of typhoons and the emergence of what would become the samurai warrior class.

In 1282 to commemorate the victories, honor the dead on all sides, and to push forward Zen Buddhism in Japan, the then shōgun Hōjō Tokimune ordered the construction of Engaku-ji.  He enlisted the help of a Chinese monk in Mugaku Sogen.  Zen became a huge part of the ruling culture’s psyche and was integral in the emergence of the samurai and what they were.

In the sense, Hōjō got exactly what he’d wanted.  He’s buried there.  And while the days of the Kamakura Shōgunate long passed it remained a key feature in Japanese Buddhism throughout history.  It’s a must see if you’re anywhere near Kamakura and it couldn’t be easier to get to via JR East’s Yokosuka Line which essentially drops you right at the temple entrance.

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The Sanmon, two story main gate, looking from it’s back towards the entrance.  As is typical for just about any ancient Japanese structure, fire constantly requires rebuilding.  The current version was reconstructed in 1785.

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Now walking up from the front of the Sanmon.

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Engaku-ji is still a functioning temple.  I didn’t get too close but there were folks practicing archery.  Note the target in the distance.

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Note the guy on the right with a typical Japanese longbow, as tall as a man (he is kneeling).  Despite the reputation of the katana, I suspect the real killers on most Japanese battlefields were the archers.

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I love the contrast in light on this shot.

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Find the fishy.

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The monk’s quarters.

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The Great Bell, Ogane, cast in 1301.  The largest temple bell in the wider Tokyo area.

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rocket vinaigrette

This one’s pretty straightforward.  I made this for me Ma off the top of my head, but was not 100% pleased with it.  So when she asked me for the recipe I had to play with it for a few months to get it where I wanted.  Sometimes the simplest of recipes are the hardest to muck with.

The term ‘rocket’ is an inside joke known only to me, and seven other members of an obscure cult funded by a Yugoslavian oil baron who moonlights as a vampire slayer.  But otherwise, it’s not meant to indicate this dressing is somehow special.  It’s not, it’s just a simple salad dressing you can make in 43 seconds.

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Enjoy the journey, bask in the exquisite plate presentation generated by a drunk-jaded-elf, observe only the finest and most complex ingredients, bask in the stupidity of food posts and garbage-level-food-photography provided by the most degenerate of blog authors.  You’ll not regret it!

My last go I used this dressing over a salad with bacon, hard-boiled eggs, peaches, blue cheese, sliced apple, and tomatoes.  I like this salad combo, credit where credit is due, it’s based off an old Emeril recipe that for some reason is now gone from the Food Network website, my printed copy says it’s called “mixed green salad with diced avocado, peaches, crispy bacon, feta cheese, and champagne vinaigrette”.

Let’s begin!

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rocket vinaigrette

1/2 cup olive oil

1/4 cup balsamic vinaigrette

1 Tbsp honey

1 Tbsp mustard

salt & pepper

dash hot sauce

Pour all the ingredients into an airtight container, seal, and shake vigorously.  Spoon over the tasty salad of your choice.

Store in the fridge for up to one week.  Shake again prior to serving.

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I enjoy how it all looks before shaking, it’s science, chemistry, and pretty colors all rolled into one.

Use whatever version of oil, balsamic, honey, mustard, and hot sauce you prefer.  If you want a sharper taste, double the volume of balsamic, mustard, and hot sauce, though this might be too much for most folks.

I used standard Tabasco in this version, but in other more insane versions I’ve used hot sauces that melt metal and it adds a wonderful adventure to your salad journey.  Salad is more exciting when the dressing tingles your lips with burning.

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Enjoy life!

stupid work potato salad

We had to pick a dish to bring for the work potluck.  I chose potato salad, because it was easier than telling work I don’t like them and refusing to play.  So we decided to spice things up and make a potato salad that nobody on the planet had ever had before.

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stupid work potato salad

8 strips bacon, diced

1 yellow onion, diced

1 Tbsp brown sugar

2 lbs mixed potatoes, cubed

1/8 cup white wine vinegar

6 garlic cloves, mined

1 lemon, juiced

salt & pepper

1 Tbsp paprika

1 Tbsp olive oil

4 eggs

2 Tbsp mustard

1 cup mayo

2 Tbsp sriracha

1/4 cup capers

1/2 cup parmesan

cook the bacon over medium-high heat in a saute pan until it’s nicely done, remove bacon and set aside; discard all but about 1 Tbsp of the bacon fat from the pan; add the onion and cook until browned, add the brown sugar, lower the heat, and slowly caramelize the onions

preheat the oven to 375 degrees; wash the cubed potatoes in a colander, add them to a bowl and toss with the vinegar, garlic, 1/2 of the lemon juice, salt & pepper, paprika, and olive oil; dump the potato mixture on a baking sheet covered with aluminum foil and roast, stirring once, for about a half-hour until the potatoes are crispy but not overly brown

meanwhile, hard boil the eggs, cool them in the fridge, then peel and dice them

in a large bowl, add the potatoes, then add the mustard, mayo, sriracha, capers, remaining lemon juice, onion, bacon, eggs, and cheese, mix them all up until it’s a nice salad; serve immediately hot, or later on cold

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Let’s begin!

Cube the potatoes to a size you like and then wash them in a colander to get the starch off.  In a large mixing bowl douse the potatoes with the vinegar, garlic, juice of half the lemon, salt, pepper, paprika, and olive oil.

Cut the garlic to a size you like.  I minced it because you never know how much folks do or do not like garlic.  But, if I’d been cooking for myself I’d probably just leave the garlic cloves whole and roast them as is.

Make sure you mix up the bowl really well.  You want the paprika, vinegar, and olive oil to really coat all the potatoes.  After that, aluminum foil on a baking sheet and bake them.

Do not pre-grease the aluminum foil.  As you stir them yes, they may tend to stick to the foil so don’t make the mistake of not stirring them at all during the roasting.  You want the potatoes to be brown but not overly done, just slightly still firm.  It’s potato salad and not true fully roasted browned potatoes.

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You’ve got regular old bacon and hard boiled eggs which are staples of many potato salads.  I add caramelized onions because I love them and want to share that love with all humanity.

When you’re done making the bacon, eggs, onions, and potatoes, it’s time to mix it all together with the remaining ingredients.

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Use whatever mustard and mayo you prefer.  The sriracha is flexible with another hot sauce if you want.  Go with what you like.  But please put some kind of sauce in there because it’s money and not boring.

The capers add a nice extra touch for my taste.  If you don’t like capers, you can skip this part.

As with before, make sure you really get a good mix in the bowl so all the sauces coat the potatoes all over.

You can serve this immediately while it’s hot, or chill it and serve later cold.

Be advised, this will not really keep in the fridge for more than about two or three days.  After that time, the moisture starts to separate from the potato mixture and the salad becomes dry and tough.

This is easily tackled by reheating the mixture in the microwave for about a minute to loosen it up again.  But, generally speaking, I’d eat it all within two days for max tastiness.

Enjoy life!

Wrigley Field – temple of the baseball gods

Most of the time work can force you to do unpleasant things.  Sometimes work can force you to do awesome things.  And so I found myself directed to Wrigley Field for some work team building thing while on travel to my remote location.

I’ve only ever been to one ballpark and that’s my home team.  Wrigley was number two.  I had no skin in the game but my remote colleagues from Chicago were mostly Cubs fan.

The Reds beat the Cubs though which bummed them immensely.  Though the Cubs won the division again this year, so we’ll see if they can mount a repeat.  I don’t think so, but we shall see.

Wrigley is an interesting place.  It’s kind of a dump, but I love that about it.  It’s a wonderful place that it’s still in the old neighborhood and isn’t a super faceless corporate behemoth of a stadium.  I hope they never replace it.

But, the Toyota logo is on the classic Wrigley sign.  And there’s construction across the street from the stadium that will likely house luxury apartments and such.  So not even Wrigley can escape the Giant Octopus.

Still, it was a good time, and there’s so much history in the stadium you can feel it.  Oh man, think of the near one hundred years of games in that stadium.  Entire generations of fans.  All without a pennant.  Now they have one again.  Will they have two, we shall see.

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Update:

I realized after writing this, the folly of one of my above rants against the Giant Octopus.  For you see, Wrigley’s name in itself is the tool of said Giant Octopus.  Wrigley bought the name rights to the stadium long before this was even a common sports thing.  The field itself was wrapped up in corporate sponsorship almost from the beginning.

However, we, and I mean I too, don’t tend to think of it this way.  Wrigley is just called Wrigley and we don’t tend to think of the connection to the chewing gum.  It’s weird like that.  If you walked up to me and said “Wrigley” I’d automatically assume you meant the ball field and not the gum.

 

 

The Arcturus Sicilian Burger Spectacular! (with chips!)

I think I’ve discovered that naming a recipe is far harder than writing one. I don’t know why, but I’m pretty sure I can blame myself [aggressively points at self in mirror]. I’ll generate these wild ideas in my brain and they’ll become food and I’ll get all the way to the end and I have no idea what to name the dish.

So I make this awesome burger and chips with a rough Italian take and the best I can come up with is to call the thing an Italian burger. But everybody’s already done that, right? There’s got to be like 67 online recipes called Italian burger. Boring. And in any case, most of the Mediterranean blood flowing through my veins is Sicilian.

But wouldn’t you know that there’s also about 37 recipes online called Sicilian burger. So what I need to do is meditate another name for my tasty burger and, no, wait, you know what, whatever, who cares, let’s go!

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The Arcturus Sicilian Burger Spectacular! (with chips!)

 

the burger

1 pound ground beef

1 pound ground pork

salt & pepper

1 Tbsp unsalted butter

1 ball fresh mozzarella cheese, sliced

8 burger buns

 

the spread

1/2 cup mayo

1 Tbsp sherry vinegar

1 tsp dried oregano

1 tsp smoked paprika

1 tsp dried basil

 

the relish

1 Tbsp olive oil

2 shallots, chopped

2 jalapenos, diced

1/4 cup sun dried tomato, minced

1/4 cup balsamic vinegar

3 portabella mushroom caps, diced

3 roma tomatoes, diced

1 Tbsp tomato paste

1 tsp dried thyme

1 tsp dried rosemary

1 tsp cayenne

1 cup white wine

1 bag fresh spinach

1 pack fresh basil

 

the chips

3 large russet potatoes

1 to 2 quarts frying oil

salt & pepper

1 Tbsp smoked paprika

1 Tbsp crushed red pepper

1 Tbsp dried basil

 

making the burgers:

In a large bowl combine the beef and pork, dust with salt & pepper, shape into 8 patties, then refrigerate. Remove from the fridge about a half-hour before cooking to allow them to come to room temperature.

In a small food processor or blender combine the mayo, vinegar, and spices and blend, then refrigerate.

Heat the olive oil in a large steel skillet over medium heat, add the shallots and cook until browned. Add the jalapeno and cook until browned. Add the sun dried tomato and cook until everything just begins to stick to the pan. Add the balsamic vinegar and deglaze.

Add the mushrooms, tomatoes, and tomato paste and cook for a few minutes. Then add the thyme, rosemary, and cayenne. Cook, stirring every once and a while until everything begins to stick to the pan. Add the wine and deglaze.

Stir in the spinach and basil, lower the heat a bit, and cook until the relish slowly approaches a final slurry-like consistency. You don’t want it too dry, but not too wet, it should stick together. Remove the relish from the skillet and set aside, keep it warm.

In a nonstick skillet, heat the butter over high heat, add the burger patties, cooking 4 of them at a time. Brown the patties on one side, about 3 minutes. Flip them, top with mozzarella cheese, cover the skillet with aluminum foil, and cook for about 3 more minutes for medium rare, longer if you desire.

Toast your burger buns, add the cooked burger patty with the mozzarella, top with the relish and the spread. Serve immediately.

 

making the chips:

Slice the potatoes into thin discs using a fine knife or optimally a mandolin on the thinnest setting. Wash the potato wafers in a large colander with water, shake loose as much water as you can when finished.

In a large pot or dutch oven, heat your fry oil of choice to 350 degrees. Monitor the temperature using a kitchen thermometer and maintain 350 degrees throughout frying.

In batches, fry the potatoes until they are at least light brown, or darker brown if you desire. Using a slotted spoon or similar tool remove the potatoes from the fry oil and set to dry on plates with paper towels.

When finished frying them all, add the chips to a large bowl. Toss them with salt & pepper and the spices until the chips are coated throughout. Serve them immediately with the burgers.

 

Let’s begin!

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To me, all beef burgers are boring.  Don’t get me wrong, I love them, but they’re so inferior to the mixed bag.  I go 50 / 50 with ground beef and ground pork.  The pork gives the burgers a better taste and keeps them moist and juicy.  Get ground beef that’s 80 / 20 fat ratio.  Don’t go buying that 90 / 10 or 95 / 5 crap.

80 / 20!  You only live once, so go all the way!  And I hear tell from Jesus himself from his castle in Hawaii that those who buy 90 / 10 or 95 / 5 ground beef worship the dark lord.  And you don’t worship the dark lord, do you?

When mixing the beef and pork with the salt & pepper do not overly squeeze the meat while combining.  You want air in there.  I typically shape the meat into 8 patties but if you want massive burgers go with 4 patties.  Or you can go to 12 or even 16 patties for small sliders.  Make the burger size you love.

This burger’s theme is indeed Sicilian or Italian or Mediterranean or whatever.  I channeled the ghost of Caesar himself but he got mad because he didn’t know why I was asking him about burgers.  So I use with fresh mozzarella cheese sliced from the ball.  But, you can use any cheese you want.  It’ll all taste great, but white cheeses will taste best.

Pick your burger bun of choice.  Buy good bread or cheap bread, just make sure to toast it, and it’ll all work great.  I think I got cheap potato roll buns, fine.  It’s all good!

The spread mayo is easy, just blend it all up.  If you don’t want to dance with sherry vinegar then use red wine vinegar.  But if you can, find and use sherry vinegar.  I’ve kind of become obsessed with sherry vinegar as an ingredient.  I’ve even found a way to incorporate it into Mexican dishes.  It’s so freaking awesome.  It gives forth a haughty laugh at the boringness of red wine vinegar.

You must, must refrigerate the mayo after blending so it can firm up into a spread.  Please kindly don’t skip this step or do it at the last moment or it’ll deconstruct when you put it on your hot burger and turn nasty.  Leave it in the fridge until you’re ready to serve.

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The star of this lunatic dish is the relish.  It will take some time to make, but trust me, oh dear it is great when you’re finished.  You’re essentially making this in phases.

Phase 1 is shallots, jalapenos, and sun dried tomatoes browned, sticking to the pan with a balsamic vinegar deglaze.

Phase 2 is mushrooms, tomatoes & paste, and spices, sticking to the pan with a white wine deglaze.

Phase 3 is a slow reduction into the relish / slurry with spinach and basil added for greenness, nutrition, and the necessary added final moisture.

I generally cook each stage to a very brown state.

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This adds flavor.  But, a lot of people don’t want to go with a lot of brown, they don’t like the bitter taste.  I totally get it, go with what level of brown you like.  Just keep in mind that whatever your final state is, the relish has to fit / sit on your burger.  If you make too much relish or you have a lot left over after topping your burgers it can become like a side salad or something.

While you’re slowly making the relish you can make your chips.

I’m just gonna go ahead and say this [sighs], I’m over fries [hates self].  I mean I love fries.  Who doesn’t love fries?  Nazis, and mythical Orc warriors.  But I’m kind of over fries.  I’ve eaten 73 different kinds of fries and they all blend together now.  Thin, large, light brown to dark brown, different toppings or no toppings, etc, etc, etc, etc, etc.  It’s all the same to me in many ways.

I will always eat fries, but in the interest of variety it’s necessary to shake things up in life.  More and more places are thankfully offering homemade chips now.  So I decided to do the same.  Variety is awesome, it keeps you honest and open.

Go get a mandolin.  This tool is awesome.  You can slice up your potatoes in mere minutes.  And you can use the mandolin for so many vegetable needs later on.  Also make sure you have a deep fry kitchen thermometer.  Do not fry without this tool or you will fail.  The chips are very thin and consistent oil temperature is a must to get the right even brownness you need.

I fried using vegetable oil.  Lots of folks use peanut oil.  You can probably also use canola oil or corn oil too.  It’s up to you.  Just please, please be careful.  Frying at home is a mess and is inherently dangerous.  Never execute home frying operations without a plan to keep you from burning yourself, a means to cover the pot with a lid in an emergency, and a fire extinguisher.

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Fry in batches, do not crowd the pot.  You want the potatoes at least a little brown.  I find light brown to be the tastiest.  But you should shake it up.  Do some batches light brown, others medium brown, maybe one batch dark brown.  Again, variety.

Use the slotted spoon or equivalent to remove the chips from the hot oil.  Let as much oil drain off as practical via the spoon back into the pot.  The paper towels will help with this draining too.  You don’t want a final chip product swimming with any oil.

Let them dry out on the paper towels for a bit.  Then toss them with the spices in a large bowl.  If you don’t want to dance with smoked paprika use regular paprika.  But seriously, go get smoked paprika.

If you have leftover chips but them in an airtight container.  No need to refrigerate, but eat them within one week.  They’ll not have a long shelf life, they’re homemade.  If you eat them as leftovers and you might find they’ve turned soggy in the container?

If so, take a baking sheet, cover with aluminum foil, add the leftover chips, set your oven to 350 degrees, and bake the chips for about 3 minutes until they’re crispy again.  Do not preheat the oven first, I mean really turn the oven to 350, start, and immediately put the chips in.  They’re already cooked, this is just to get the crisp back.  Anything longer and they’ll burn.

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Oh my, I’m so fucking awesome.

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Keep the relish warm as you get towards completion, do not, do not let the relish get cold.

Get out a nonstick skillet for the burgers.  Some folks will say you need a stainless steel skillet to effectively brown the burgers.  They might be right, but to me homemade burgers with ground meats can get stuck and fall apart in a steel skillet far too easily.  Maybe that’s just my lack of skill?  Not sure, but this is how I do it.  Do it the way you prefer.

Medium rare timing will depend on your own experience with your skillet, range top, and other atmospheric conditions.  If you have a full moon out, add 13 seconds to each side.  For me, it’s 3 minutes a side over high heat gets me to medium rare.  Experiment to get to yours.  Cook longer if you like your burgers more well done.  Whatever you do, tend to trend towards the highest heat possible in your pan.  This will help with the delicious browning.

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Flip them, add the mozzarella slices, and tent the pan with foil so the cheese can melt as you cook the second side.  Sliced fresh mozzarella balls are not going to overly melt in only 3 minutes.  This is fine to me, see above, as I think it’s nice and creamy.  If you want it melted further just cook the burger a little longer with the foil on.  Or, like I said earlier you can pick another white cheese you like.  Or, you can always slice the mozzarella way thinner than I do.

Toast the buns, please.  This is an important step.  Non-toasted buns aren’t as delicious.  As soon as you’re ready, top the buns with the burgers, add the relish, and spread the mayo.  Chips on the side.  And you’re off to a delicious wonderland where meat and potatoes warm your stomach, brain, and soul.

Enjoy life!

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Niagara Falls – on a cloudy workday

You’re not supposed to visit wonders of the world ad hoc. You’re supposed to plan this stuff out, make a day of it, or whatever. As always though, when work sends you somewhere you need to remain flexible.

I was supposed to be in Buffalo with my boss for two days of stupid meetings. In his typical manner (I don’t like my job) this trip was booked on about two days notice. We get stuffed (for his loyalty points) at a hotel well to the east of Buffalo itself.

We get into Buffalo–Niagara International late Monday morning, and go straight to an office. But instead of taking the allotted four hours, it goes for like 90 minutes. Then the dude looks directly at me and he’s like, “Are we done?” Uh, yeah sure, why not. Don’t have to ask me twice.

So all of sudden it’s like 2pm and I have the rest of the day. I’m in Buffalo, so now what? Hell, Niagara Falls, that’s down the road right? Sure, why not. But he’s got the rental car. Fortunately, he’s probably more of a loser than I.  He just wants to sit in the hotel. So I get the rental car keys he kindly offers. So, apparently, now I’m unexpectedly driving to Niagara Falls. Okay.

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American Falls.

Once upon a time, before cheap discount air travel changed all of global travel, people vacationed or traveled to where a train or car could get them. If you lived in the American Northeast or Middle Atlantic, you didn’t jet set to Cancun or visit London or Iceland. Instead, you drove to places like Niagara Falls. For a good long while Niagara was the number one honeymoon destination on the planet. No more.

As I drove the back roads to Niagara from east of Buffalo I was struck by the starkness of the typical rust belt urban / suburban wasteland I’ve previously encountered. More than half the billboards were for things like opioid addiction, plastic surgery, and the like. It was like driving through other formerly paramount Northeastern tourist destinations that have been gutted by cheap air travel, such as New Hampshire’s White Mountains.

The swankiest looking building in downtown Niagara is (sigh) the freaking casino. Everything else looked burnt out, old, nostalgic from a different happier age. What’s been Cancun’s gain, is Niagara Falls’ loss. I’m not sure what to entirely make of all this, but it is what it is. That being said, Niagara Falls doesn’t disappoint.  It’s an awesome place to visit.

I was there on what turned into a cloudy summer afternoon. I kept fearing it would pour rain but I figured it was worth the risk. It misted a bit here and there, but otherwise the weather cooperated.

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Long distance shot of Horseshoe Falls from Prospect Point.  Note tourist boat getting a good soaking.

Niagara Falls is actually a series of falls. Combine them all together, and depending on how you count, it’s essentially one of the top three waterfalls on Earth.

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Handy map for reference.  Not my shot.

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Looking north down river into Niagara Gorge.  Note Rainbow Bridge, aka Department of Homeland Security parking lot #428.4b.

I ended up at Prospect Point. You can park there for a small fee. Walk over and you’re at American Falls.

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Out of all the places I’ve visited in America, this was the most international I’ve ever seen a tourist crowd. I was one of the only home team members there. Almost everybody else was from elsewhere on the planet. This was on a summer weekday. So my only conclusion is that the international community is more into Niagara Falls than regular Americans. I guess USA folks take it for granted? Or maybe Americans prefer hanging out on the beaches of Cancun over seeing a big waterfall? Not sure.

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American Falls Rapids.

Prospect Point is very crowded. You get a good view of the American Falls though. In the distance you can see Horseshoe Falls. But the best way to go is to walk a bit. Head across the bridge to Luna Island and Goat Island. It’s less crowded and your view of the Falls are better.

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American Falls Rapids with American Rapids Bridge.

You could truly make a whole day at Niagara. Maybe not a whole week, unless it was actually your honeymoon and you were otherwise occupied, but a whole day yes. You could walk the Falls on both sides of the border. You could take the old fashioned boat to get soaked by the Falls. There is also a walkway near the Cave of the Winds where you can get soaked on foot at the base of the Falls. You could also hike all the trails and get a good view of all the preparatory rapids. It’s truly a full day awaiting you.

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American Falls from Luna Island, where your doom over the Falls is literally three feet away from your face.  So awesome.

I was there for a few hours. I’ll be back.

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PS I posted this groundhog a few weeks back. The answer to the riddle was Niagara Falls. This dude was just going about his day about four feet from the edge of Niagara Falls. You can see the mist in the background of the shot. The little guy (or gal) knows his (or her) stuff. I’m sure the groundhog fatality rate at the Falls annually is zero percent.

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Toke up little buddy!

lunatic (not boring) salad

Life is full of risks. If you take upon your shoulders the profession of Bear Baiter you should expect some high medical insurance premiums. But if you post an unfavorable recipe on your degenerate blog, oh well, you’ll live.

However many years I didn’t post any of my cooking here was due to many things, timid behavior, failure, laziness, whatever.  Only a handful of recipes have gone up, all I’m rather proud of. I’ve still got many more of those. But how about one (of many) I’m not too sure of? It’s all good. It is what it is. It’s food, it’s good, so who cares if it’s not necessarily indescribably great. But seriously it’s still good stuff.

I hate boring salads. There’s no point. You can get nutrition in so many awesome ways. Who wants to get their daily greens via apathy? Not me. On the other hand, places that charge their customers $11 for a lunch salad should be firebombed. It’s just salad.

So we built this exciting main dish salad you can make on a weeknight in less than a half hour. If nothing else, it’s not boring. Whether all the freaky flavors in here will excite you or drive you away is entirely dependent upon your palate and preference. For us, I dig this kind of stuff, so badly.

 

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Let’s go!

 

lunatic (not boring) salad

bags of fresh greens

1 head broccoli, chopped

1 apple, sliced

1 carrot, chopped

1/4 cup olive oil

1 shallot, diced

3 fresh cherry peppers, diced or 1/4 cup jarred

3 cloves garlic, minced

1/4 cup white wine

1/8 cup sun dried tomato, diced

1 anchovy tin

1 lemon, juiced

1/8 cup sherry vinegar

1 basil pack, chopped

pepper

2 Tbsp mustard

1 pack pine nuts

1 pack pancetta

1/2 cup parmesan / reggiano

in a large bowl add the greens, broccoli, apple, and carrot

in a medium sauté pan heat the olive oil, add the shallot and brown, add the cherry peppers and garlic and brown, deglaze with white wine

add the sun dried tomato and anchovy and cook for about 5 minutes, add the lemon juice, remove the pan from the heat and let cool for a few minutes

transfer the pan mixture to a blender or food processor, add the vinegar, basil, pepper and mustard, blend and let sit

without cleaning the sauté pan, add the pine nuts and pancetta and cook until both are crisp

toss the dressing with the greens, add the cooked pine nuts and pancetta, sprinkle with the parmesan

 

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Let’s begin!

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Just get a big bowl and toss the greens, broccoli, carrot, and apple in there.  Chop them as you please.  Feel free to substitute any fruit or vegetable you desire in your salads or to add more.  It’s all good.  But have at least three fruit or vegetable options in addition to the greens.

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The star of this dish is the vinaigrette and this sauté pan is your tool.  You’ve got your shallots and peppers to brown as you desire, then the sun dried tomato and anchovy to provide some added bite.  White wine deglazes, and the lemon juice to somewhat even it out.  Cherry peppers have some high heat, you can use jalapenos or even regular bell pepper and it’s fine, just cook them a bit longer until they’re soft.  You want almost all liquid gone but no overly dry.

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Process or blend it all up with the sherry vinegar, mustard, basil, and pepper.  Do not, please do not add any additional salt.  The anchovy already has your back on that.  If you left the anchovy out because you don’t like the fishy taste or whatever, you add some salt then.  If you don’t want to dance with sherry vinegar, use red wine vinegar.  You should have a nice dressing at this point.  If it’s too thick, add just a touch of water and blend again.  If it’s too loose, you can add a bit more mustard, or just leave it.  As long as it can coat your vegetables you’re good.

Oh but we’re not done yet.  Because who doesn’t love bacon and pine nuts?  I mean, I guess there might be somebody, somewhere who doesn’t.  If so, they’re probably aliens, report them to the authorities.

Toss the vinaigrette in the large bowl, add in the pine nuts and pancetta, sprinkle over the parmesan and go.

No matter what happens, one way or the other, you’ll not be bored.