Peacock Football Field

The original Waldorf- Astoria hotel at Fifth Avenue and 33rd Street was built in 1893 and torn down in 1929 to make room to build the Empire State Building. That  Waldorf Hotel was on the site where millionaire developer William Waldorf Astor had previously built his mansion. The Astoria Hotel opened in 1897 on the southwest corner of Fifth Avenue and 34th Street, next door to the Waldorf. The two hotels were connected by the 980-foot-long corridor known as “Peacock Alley” after they merged in 1897.

And all that palaver, dear reader, brings me to my point. Inspired by a gushing New York Times article on said Peacock Alley (https://www.nytimes.com/2013/03/07/booming/peacock-alley-a-bar-that-lives-up-to-its-name-and-setting.html), a friend and I recently met there for a drink.

I don’t know what the Times reporter drank but obviously it was more inspiring than our ginger beers.  The article calls the place fit for a “quiet drink.” We were there on an ordinary Tuesday night when it was anything but quiet as surfaces are hard, the place is enormous and starting precisely at five PM, the already intrusive canned music was augmented by a man playing the piano. The reporter also calls it “a contemporary, comfortable place.”

True, the chairs are comfortable, the service is impeccable and I can’t address the quality of the drinks because I didn’t have one. However, the space felt more football field than alley.  The ceilings are so high they reduced me to a dot; there are hostesses in sparkly gold dresses and the only connection to peacocks is the color of the waiter’s jackets.

Somehow I don’t see this as cozy or intimate.

The article also reports on seeing “many suits, not many jeans”—we saw some men in suits and plenty in shorts and baseball caps.  The entire hotel is a mass of huge spaces with one huge entryway flowing into another. I’m sure the owners have ample insurance and may need it because the polished, cream-colored marble stairs are practically an invitation to fall.  When I entered via the Lexington Avenue side, I asked the way to reception where my friend and I had agreed to meet. “Up the stairs” said my helper, with no suggestion that an elevator was around somewhere.

Here’s a real digression: when I think peacock, I flash back to “peacacocka, “ a funny (but maybe you had to be there) incident on one of many trips Joel, my husband, and I took to Japan. We somehow attached ourselves to a Japanese group that boarded a boat for a ride on the Inland Sea, stopping at an island that had an historical connection with Greece. At one point we were led to an area where on the hour peacocks were released from a hillside opening to a recording of the 1812 Overture. Our guide, as limited in her English as we were in Japanese, referred to the birds as “peacacoka.” This stuck.

 

However, I would be remiss if I didn’t include a recipe for Waldorf Salad, a staple of my childhood. Whether or not this was originated by the famed chef, Oscar of the Waldorf, is anyone’s guess

                                             Waldorf Salad

 

Serves 6

  • 1 teaspoon lemon juice
  • ⅛ teaspoon salt
  • 3 apples — peeled, cored, and chopped
  • 1 cup thinly sliced celery
  • ½ cup chopped walnuts
  • ½ cup raisins (recipe says these are optional. If you want something along those lines, I suggest dried cranberries.)

Whisk mayonnaise, sugar, lemon juice, and salt together in a serving bowl. Stir in apples, celery, walnuts, and raisins. Cover and chill in the refrigerator. Remove to let it warm up and bring out the flavor about one-half hour before serving.

Drink if you wish, to Oscar. Visit the newly renovated Waldorf and enjoy a cocktail at Peacock Alley. Let me know how you feel about it.

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By the shores of Gitche Gumee…

If ever again I plan to travel over the July 4th weekend please lock me up. Too many people have the same idea. That said, the five days I spent in Portland, Maine July 3-7 were interesting and for the most part crowds didn’t get in the way.

Born in 1807, in Portland (while Maine was still a part of Massachusetts), Henry Wadsworth Longfellow left his stamp on many places.

Henry Wadsworth Longfellow

There’s the very chic Hotel Longfellow where guests all appeared to be under forty with many dressed for a Ralph Lauren ad; a square with Henry’s  monument and the beautifully restored Wadsworth-Longfellow House,  the oldest standing brick structure on the Portland peninsula that was designated a National Historic Landmark in 1962.

 

The house’s garden is lovely; the Maine Historical Society is adjacent with a quilt exhibit and one of Maine true crime ranging from Stephen King to Murder She Wrote. I have a

At work in Cabot Cove

soft spot for Cabot Cove because I always had one for Angela Lansbury.  There are reports of sensational true crime events that took place in Maine many reported in local newspapers with tiny print because printing was expensive and small print put more words on each page.

 

Dinner at Central Provisions was a 10+. The restaurant serves small plates like bluefin tuna crudo with matchstick bits of daikon and fried shallots. If this place was in New York I’d visit regularly.  Another night elsewhere I had steamers. My friend had a lobster roll at the Inn on Peaks, an island in Casco Bay accessible by (crowded) ferry, I went for the fish tacos.

The large, modernist Portland Art Museum exhibits contemporary works and includes sections for Native American and Northwest Art. If legal drugs beckon there are several shops that sell pot including Hidden Grounds, a coffee spot up front and a dispensary in the rear for those over twenty-one.

The huge, beautifully maintained Fort Williams Park is home to the Portland Head Light, the oldest lighthouse in Maine. The lighthouse keeper’s cottage is now a museum, worth the $2 entrance fee with Fresnel lenses, photos of famous shipwrecks of yore and info on the lives of   keepers and their beleaguered wives.

 

Here’s a recipe for—what else?— Classic New England Lobster Rolls

Recipe and photo: Sally Vargas

  • 1 pound cooked lobster meat, cut into 1-inch pieces
  • 3 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup finely chopped celery
  • 1/3 cup mayonnaise

For the buns:

  • 4 to 6 New England style split-top hot dog buns
  • 2 to 3 tablespoons soft butter

Make the lobster salad:

In a bowl, stir lobster meat, lemon juice, salt, pepper, celery, and mayonnaise together. Add more salt, pepper, or lemon juice, to taste.

Spread the outsides of the buns with softened butter. Set a skillet or cast iron pan over medium-high heat and toast buns about 30 seconds on each side, or until golden brown.

Fill buns with lobster salad, take out a second mortgage and chow down.  You can play Rudee Vallee singing The Maine Stein Song if you like.

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The Bard and the Phil

Possibly because Mother N. sent so much chill and rain in May, these outdoor events were greeted with special delight.

Much Ado in Rehearsal

On Tuesday, June 3, The Public Theater’s Mobil Unit presented Shakespeare’s Much Ado About Nothing in front of the downtown side of the NY Public Library. The work was completely bilingual and even though my Spanish is limited (an understatement) every word needed to follow was clear (although there were some Spanish idioms that brought guffaws from those in the know.) The cast was terrific, the added music and dancing inspired and the minimal set worked well. Even the passing traffic on Fifth Avenue wasn’t terribly annoying.

Wednesday night brought the NY Philharmonic to Central Park’s Great Lawn. I’ve been there for many years and never saw the space so crowded.  A friend and I dined on crudities, fried chicken and cole slaw followed by cherries and biscotti.  Gustave Dudamel, about to become the orchestra’s director,  conducted works by Tchaikovsky, Stravinsky, and soloists Arturo Sandoval and Gonzalo Grau.  A half-moon hung in the sky and the only thing that gave me less than total enjoyment was the absence of a chair—entirely my fault.

Among the many pleasures of living in New York are first class experiences like these—free in the bargain. I don’t want to rant but issues with the possible cessation of funding for arts organizations makes me furious. I bet I’m not alone.

I won’t suggest anyone make fried chicken, a messy undertaking, calories be damned. Instead here’s a recipe for a slightly unusual sandwich that improves as it sits.

Tomato Basil and Artichoke Sandwich – courtesy Love and Lemons, Jeanine Donofrio

Basil-Edamame Spread: (this makes extra)

  • 1½ cups edamame
  • ¼ cup basil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon chopped scallions
  • ½ small garlic clove (or not)
  • 2 tablespoons olive oil
  • 1 to 3 tablespoons water
  • ½ teaspoon sea salt, more to taste

for the sandwiches:

  • 1 large baguette
  • handful of baby salad greens (or arugula)
  • 2-3 medium tomatoes, sliced (worth the effort to find and use ripe tomatoes)
  • 10 basil leaves
  • 10 jarred roasted artichokes, cut into quarters or roughly chopped
  • pine nuts, optional

Put edamame, basil, lemon juice, scallions, garlic if using, and sea salt into bowl of  food processor. Pulse until chopped. Add olive oil and blend until smooth. Add up to 3 tablespoons of water to create a smooth, spreadable consistency. Season to taste and chill until ready to use. (Filling can be in advance and stored in the fridge for 3 to 4 days.)

Slice one baguette in half and assemble with the basil-edamame spread, greens, tomatoes, basil, artichokes and pine nuts. Close baguette, wrap in foil and put in the fridge until you’re ready to divide. Slice into 4 servings.

Drink anything from wine to Diet Snapple. Try not to applaud during movements of a symphony, save it for the end. If you want to talk, perhaps just meet your friend and skip the concert. If your dog freaks during fireworks considering keeping him or her at home. Be kind to your neighbors on adjacent blankets; yes, it’s crowded and we all do the best we can with limited space

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Catwalk

May 2-4, 2025 was this year’s celebration of renowned city planner, Jane Jacobs. During the weekend the Municipal Arts Society organizes a series of walking tours known as Jane’s Walks. On Friday afternoon, I joined Historic Brooklyn Heights for Cat Lovers, arriving at Walk Whitman Park a little late after dealing with the irascible subway.

Tour leader Peggy G. wore a cat hat and furry tail. (She owns three cats. Other members of our fifteen-person group each had one.) Peggy led us around Brooklyn Heights, designed as America’s First Suburb.

The group stopped at 64 Poplar Street where Walt Whitman lived and wrote Leaves of Grass, minus any cat association. (Also minus much charm; although the area has many lovely houses, Walt’s isn’t among them.)

Peggy carried a book of photos to help with context, displaying a picture of Shato Lizzie, a cat who was the official mascot of TWA and flew “all over performing in cat shows.” (Performing is something my cat, Sake, doesn’t do unless you count running through a cat tunnel when she feels like it as a performance.)

 

In front of the Plymouth Church is a statue of Henry Ward Beecher, father of Harriet Beecher Stow of Uncle Tom’s Cabin fame.  The story goes that Henry responded to a letter from a young boy forced to give up his beloved tabby and rescued the animal.

Henry Ward Beecher

 

 

Truman Capote lived at 70 Willow Street while writing Breakfast at Tiffany’s and In Cold Blood. A cat fancier, Capote had several.

We walked the lovely Promenade in full bloom and ended up at Borough Hall where Peggy described the work of Jerry Fox, a blind cat who wore glasses and prevented the building from burning down by meowing frantically to summon help.

Given glorious weather and a fondness for both cats and lovely neighborhoods, the tour was a success.  Anna Wintour did not grace the scene.

Now to a recipe and not for kitty chow.

Chicken Cacciatore (say it aloud to hear the cat ref)

4 chicken thighs

2 chicken breasts with skin and backbone, halved crosswise

2 teaspoons salt, plus more to taste

1 teaspoon freshly ground black pepper, plus more to taste

1/2 cup all purpose flour, for dredging

3 tablespoons olive oil

1 large red bell pepper, chopped

1 onion, chopped

3 garlic cloves, finely chopped

3/4 cup dry white wine

1 (28-ounce) can diced tomatoes with juice

3/4 cup reduced-sodium chicken broth

3 tablespoons drained capers

1 1/2 teaspoons dried oregano leaves

1/4 cup coarsely chopped fresh basil leaves (if you use dried, the kitchen police will not notice)

Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly. (Dredge= put the flour in a plastic bag. Put the chicken in the bag and shake for a bit)

In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.

Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

Hum What’s New Pussycat.  Think and dismiss the idea of moving to Brooklyn Heights.

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It’s a Wash

One of the first things a beginning watercolorist learns is how to make a wash. A wash is a technique where diluted paint is applied to the paper and can be flat, graded, or variegated. Sometimes different washes are built up one on top of the other. It’s harder than it looks.

As I’ve been studying watercolor for about seven years, I go to the annual exhibit at the Salamagundi Club, (not for those with walking issues; steep stairs throughout), of the American Watercolor Society.

Typically at the AWS show there are a great many representational works, often long on technique but short on feeling. As my instructor often says, “If you want your painting to look exactly like the subject, take a photo.” These baseballs are amazingly realistic but, to my mind, lack heart.

 

The exhibit has many paintings of Venice, flowers, and bicycles. Some of the portraits capture what appears to be the subject’s essence, and some landscapes do a good job of evoking, but not precisely delineating, the setting.

Contributors come from all over the U.S. and other countries including China, Peru and my particular fave, Wormit, Fife. Great Britain, where the artist painted the exterior of a dilapidated cottage.

I began painting to give some energy to the right side of my brain. Here is a fairly recent example.

I  won’t be taking up a new career but I enjoy my painting sessions enormously.s

This is a recipe that requires almost no cleanup, aka, washing.

 

 

 

 

Lemon Dill Salmon

  • 1 tablespoon butter, softened
  • 4 salmon fillets (6 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 medium onion, sliced
  • 4 garlic cloves, sliced (I will omit)
  • 4 fresh dill sprigs (bah, humbug, sprinkle some dried dill)
  • 1 tablespoon minced fresh basil (see above)
  • 1 medium lemon, sliced into circles oven to 35

Tear four pieces of foil, each about a foot square. Spread butter in the center of each. Place 1 salmon fillet in the center of each; sprinkle with salt and pepper. Top with onion, garlic if using, dill, basil and lemon. Fold foil around each fillet and seal.Place packets on a sheet pan in the oven. Cook until fish just begins to flake easily with a fork, 8-10 minutes. Open carefully to allow steam to escape.

During cocktail hour preceding dinner, listen to Nat King Cole croon Mona Lisa

https://www.youtube.com/watch?v=G2vgJ0MGOlg

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Bits and Pieces

Here is a link to a recently published article on my trip to Cuba in February, 2025.

https://www.goworldtravel.com/traveling-to-cuba/

and a link to a review of All the Beauty in the World,  currently playing at the DR2 Theater in New York:

 

More Than the Eye of the Beholder

 

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Aging Agitator

I was among the huge crowd at the protest in New York City March 5.  Being amidst a congenial group with many clever signs in front of Patience and Fortitude, the New York Public Library lions, felt exhilarating.  Despite the rain and the number of participants, which filled Fifth Avenue and

In front of the NY Public Library viewed by one of the lions

prevented moving forward to Madison Square Park at more than a shuffle, it was a friendly, spirited bunch, united in spirit and sharing a wish for change.

I’m more of an activist now than I was in my earlier years. I did go to the Women’s March in Washington, D.C.,  in 2004, probably inspired by my cousin who was always involved politically, very appropriately as she taught feminist history for many years.

With my cousin, Bonnie A., Washington, DC, 2004

.

I didn’t do anything during the Vietnam years, probably, (or maybe that’s the excuse I gave myself), because I had two young daughters and a demanding, time-consuming job. That lack of involvement has haunted me and very likely accounts for my recent selection of The Women by Kristen Hannah for my book club. The book was not greeted favorably by the very intelligent group members who meet on Zoom each month and, in fairness, I agree with them. My suspicion is I picked the book which is flat, omits many important moments in the period and is peopled with two-dimensional characters, because I have never quite shucked off my guilt about being so uninvolved in the seventies. Sorry group, I’ll hope you’ll be happier with my selection next time!

Now I march, write letters and postcards, call Senators and Congresspeople and do what I can to make my point of view known. It’s not much but, if everyone did this we might not find ourselves where we are now, a nation adrift in the grip of madmen.

 

 

 

 

 

Before leaving home for Bryant Park I read instructions on how to protect myself (some so ominous I wondered if they had been planted by pro-administration lackeys to instill fear and keep people home.) I notified my daughters and a neighbor in case I got swept up in a raid. I didn’t go so far as to write my personal details on my arm in permanent marker but, wrapped as I was in a hooded rain jacket, that would have been a waste of time.

I’m glad I went. Solidarity feels good.

One of the many issues we were protesting is tariffs which will inevitably lead to escalating already high prices. So, here’s a recipe for something tasty and cheap.

Lemony White Bean, Turkey and Greens Soup courtesy New York Times Cooking:

3  tablespoons olive oil

1large onion, diced

1large carrot, diced

1bunch sturdy greens, such as kale, broccoli rabe, mustard greens or collard greens

1tablespoon tomato paste

¾teaspoon ground cumin, plus more to taste

⅛teaspoon red-pepper flakes, plus more to taste

½pound ground turkey

3garlic cloves, minced (not in my house but fine if you like garlic)

1tablespoon finely grated fresh ginger (if you don’t have it, omit. No point buying a         large piece for a single recipe.)

1teaspoon kosher salt, plus more to taste

1quart chicken stock

2(15-ounce) cans white beans, drained and rinsed

1cup chopped fresh, soft herbs, such as parsley, mint, dill, basil, tarragon, chives or a combination

Fresh lemon juice, to taste

Heat a large pot over medium-high for a minute or so to warm it up. Add the oil and heat until it thins out, about 30 seconds. Add onion and carrot, and sauté until very soft and brown at the edges, 7 to 10 minutes.

Meanwhile, rinse the greens and pull the leaves off the stems. Tear or chop into bite-size pieces and set aside.

When the onion is golden, add tomato paste, ¾ teaspoon cumin and ⅛ teaspoon red-pepper flakes to the pot, and sauté until paste darkens, about 1 minute. Add turkey, garlic, ginger and 1 teaspoon salt, and sauté, breaking up the meat with your spoon, until turkey is browned in spots, 4 to 7 minutes.

Add stock and beans, and bring to a simmer. Let simmer until the soup is thick and flavorful, adding more salt if needed, 15 to 25 minutes. If you like a thicker broth, you can smash some of the beans with the back of the spoon to release their starch.

Add the greens to the pot and simmer until they are very soft , 5 to 10 minutes. (If greens are still tough simmer longer. Add a little water if the broth gets too reduced.)

Stir herbs and lemon juice into the pot, taste and add more salt, cumin and lemon until the broth is lively and bright-tasting. Serve topped with a drizzle of olive oil and more red-pepper flakes, if desired.

Of course our FL, aka Fearless Leader, would loathe this, addicted as he is to Mickey D’s. His loss.

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Over Here at The New Yorker

Eustace Tilley, the New Yorker mascot who has graced the cover since the first issue

My relationship with The New Yorker goes so far back I’m unable to remember when it began. Maybe my parents showed me a cartoon. Or, as an older kid, I saw the magazine on a table or in a magazine rack, (an oddity from another world), and it called to me. For years I have read it religiously, sometimes browsing the cartoons first and going back to the articles. I miss the ‘old’ Around Town section now reduced to three picks and find some articles way too long but there’s always something to enjoy.

An exhibition, Drawn From the New Yorker, celebrating the publication’s centennial, recently opened.  It’s at the Society of Illustrators, 128 East 63rd Street. Founded in 1901, the Society is the oldest nonprofit organization dedicated to the art of illustration in the U.S. The exhibit showcases more than one hundred artworks, mostly cartoons, that have been published in the magazine (and a few that never were).

The opening was jammed and lively with a group of musicians including a pianist and a woman dressed in flapper style who played the guitar and the washboard while singing  songs of the 20s and 30s (aka Miss Maybell.)

Sometimes I look at a cartoon, can’t figure out what’s funny about it and don’t think I’m alone. However, the magazine’s covers are almost always terrific.  The exhibition  includes many well-known artists’ work ranging from Helen Hokinson, who took a jab at the daily lives and social scenes of the 1920s and 30s; to James Thurber,

One of Thurber’s famous cartoons

who wrote wonderful stories and drew terrific cartoons;

to Peter Arno, actually, Curtis Arnoux Peters, Jr., who contributed from the start of the magazine; to Roz Chast, a staff cartoonist who has published more than 1000 cartoons in The New Yorker since 1978.

 

If you are a New Yorker fan and can make it happen you will probably love this exhibit (which will set you back $15). The house is pretty cute by itself and the crowds will have thinned. Here’s the website for details: https://societyillustrators.org/

Cartoon’s caption: Mother: eat your broccoli. Child: I say it’s spinach and I say to hell with it

 

My father thought this cartoon, originally published in The New Yorker December 8, 1928, was funny and repeated it to me (a very picky eater as a kid) often.  I like spinach now but then, not so much. Regardless of your feelings about vegetables, here is an easy recipe for a spinach omelet.

Photo, The Kitchn

 

1 cup baby spinach, packed

1   tablespoon unsalted butter

2   large eggs, beaten (with a whisk or fork, your call)

1/8 teaspoon coarse salt plus more for seasoning

Freshly ground black pepper)

1 tablespoon grated Parmesan cheese

Wilt spinach in some butter (some= about 1 Tbs.) to get rid of some of the moisture. Transfer it to a plate or bowl.

Melt another tablespoon or so of butter in the same pan, add the beaten eggs and cook until the top is almost set but just a little bit wet.

Take the pan off the heat so the eggs don’t overcook. Sprinkle grated Parmesan cheese on one half of the eggs, then top with the spinach. Fold the other side of the eggs over the filling. Slide the omelet onto a plate and eat or serve.

Harold Ross was an original member of the Algonquin Round Table who used his contacts to start The New Yorker. I bet he had little use for spinach.

Harold Ross, founder of The New Yorker

 

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Norway caper

A recently published article on a trip to Norway in July 2024. If, for some reason you’re blocked and really want to read this, it’s on Facebook and LinkedIn. Excuse ads, inserted by the folks at Go World Travel.

 

https://www.goworldtravel.com/norway-trolls-glaciers-mayonnaise/

 

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A New(ish) Beginnng

Several of you out there have told me my blog is blocked.  In an effort to stop this, I have changed my email marketing service. I very much hope this gets rid of any problems you have had.

I, f in the past or recently, you were blocked and no longer are, could you take a second and let me know?

Thanks for your feedback. Enjoy Thanksgiving.

Mari

 

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