{"id":4007,"date":"2020-05-11T17:20:39","date_gmt":"2020-05-11T17:20:39","guid":{"rendered":"http:\/\/marigoldonline.net\/?p=4007"},"modified":"2020-05-11T17:20:39","modified_gmt":"2020-05-11T17:20:39","slug":"food-noise-new-york","status":"publish","type":"post","link":"https:\/\/marigoldonline.net\/?p=4007","title":{"rendered":"Food, Noise, New York"},"content":{"rendered":"\r\n
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Bonnie or Clyde?<\/figcaption>\r\n<\/figure>\r\n<\/div>\r\n\r\n\r\n\r\n

It\u2019s hard to summon humor when people are sick and dying and I\u2019m sure my experiences don\u2019t differ widely from anyone else\u2019s. But, fish gotta\u2019 swim\u2026.<\/h2>\r\n

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Didn\u2019t think it possible but, since shelter-in-place began I focus on food more than ever. \u00a0Kitchen items like a lemon zester, unused lo these twenty years, suddenly become indespensible. Conversations with friends can sound like they\u2019ve been lifted from an updated 50s radio commercial: \u201cYou put cumin in that?\u201d Once I valued brains; now I seek solace in measuring cups. \u00a0<\/h2>\r\n

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I don\u2019t order in much, although I feel I should to fuel what remains of restaurants. Sometimes I shop via Amazon– when a package arrives I \u00a0behave like a five-year-old on Christmas morning, ripping gleefully through the annoying tape to reveal something thrilling like light bulbs.<\/h2>\r\n
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If I could find this I’d order immediately<\/p><\/div>\r\n

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I’m grateful for Google and YouTube, sources for how to do anything whether it\u2019s a new lentil recipe, the<\/h2>\r\n
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Sea lion on left<\/p><\/div>\r\n

difference between seals and sea lions, cutting my own hair. The downside is that information-givers feel the need to begin with long intros and lead-ins: \u201cHi, I\u2019m so-and-so and we\u2019re all at home with the quarantine, right? So I thought I\u2019d just jump on today because people from all over have been reaching out<\/em>\u2026.\u201d you get the idea.<\/h2>\r\n

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As to noise, New York is weirdly quiet except at 7 PM when we shout from windows while beating on pots and pans to signal appreciation for our brave responders. It\u2019s very cathartic and thrilling in a peculiar way.<\/h2>\r\n

Not so thrilling are people who don\u2019t wear masks (looking at you West Wing.) Even the Alice in Wonderland statue in Central Park has Alice sporting a mask.<\/h2>\r\n

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What do you miss most about life as it was?\u00a0 I miss travel, restaurants, and just plain humanity. I miss New York\u2019s energy and the unending, interesting things to do and see, many free. I almost miss crowded sidewalks.<\/h2>\r\n

Back to food and\u00a0 Panzanella Salad. It was wonderful even with the awful tomatoes available–in summer it will be even better.<\/h2>\r\n

Panzanella Salad (<\/strong>serves roughly 6\u2014depends on what else is served with it)\"\"<\/h2>\r\n

8 ounces crusty sourdough bread, preferably stale, cut in rough cubes<\/h2>\r\n

4 tablespoons olive oil<\/h2>\r\n

1\/2 teaspoon sea salt (i.e., Kosher salt or any coarse salt)<\/h2>\r\n

Dressing:<\/h2>\r\n

4 tablespoons extra-virgin olive oil<\/h2>\r\n

6 tablespoons red wine vinegar<\/h2>\r\n

1 teaspoon dried oregano, plus extra for garnish<\/h2>\r\n

2 large clove garlic (I used one put through a garlic press)<\/h2>\r\n

1 teaspoon sea salt<\/h2>\r\n

Freshly ground black pepper, to taste<\/h2>\r\n

1 small red onion, thinly sliced<\/h2>\r\n

Salad:<\/h2>\r\n

3 pounds tomatoes (cherry, grape tomatoes, plum, whatever) cut into pieces<\/h2>\r\n

2 small cucumbers, thinly sliced into rounds<\/h2>\r\n

16 ounces fresh mozzarella in small pieces (I had none so omitted)<\/h2>\r\n

2\/3 cup roughly chopped fresh basil (also omitted but good if it\u2019s handy)<\/h2>\r\n

4 tablespoons (total) thinly sliced Kalamata olives and\/or capers (no need to slice capers)<\/h2>\r\n

Croutons:<\/em> Preheat the oven to 425 degree.\u00a0 (To speed clean up line cookie sheet with parchment or foil.)\u00a0 Put bread cubes on the baking sheet; drizzle with olive oil, sprinkle with the salt, and toss until thoroughly combined. Bake until deeply golden, about 7 to 10 minutes.<\/h2>\r\n

Dressing: <\/em>In a bowl, combine olive oil, vinegar, oregano, garlic, salt, and a generous amount of black pepper. Whisk until combined.<\/h2>\r\n

To mellow onions, cut into small pieces, stir into the\u00a0 dressing and refrigerate (or not) while finishing.<\/h2>\r\n

The recipe suggests you layer it. I simply put it in a bowl and topped it with the picked onions, olives and capers. If you have time let salad marinate for twenty minutes to an hour; if not, just eat it. It\u2019s good the next day although the croutons won\u2019t be crisp.<\/h2>\r\n

And to drink: whatever you want ranging from ros\u00e9 to club soda. Bang on those pot lids. Listen to Yo Yo Ma: https:\/\/www.youtube.com\/watch?v=bDZ4gNRKdoc<\/a> Send good vibes to Dr. Faucci.<\/h2>\r\n

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