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Monday, August 24, 2009

How a Paris Carnival differs from an American one

There are certain things I expect when I go to a carnival: The gnashing of gears mingled with the exhilarated screams mingled with that creepy music. Diesel fumes intertwined with motor grease mingled with cooking grease. Funnel cakes, neon snow cones, cotton candy. The prototypical carny, his hands smeared with grime, his teeth blackened with rot, his smell soured by a string of Thunderbird-filled nights, his leer enough to make David Lynch shudder. And a low lying fear that one of the clamps on the 40-year-old Graviton wasn't clamped down tight enough this time, and the whirling orb will soon rip itself and all its nauseated occupants free and sail into the crowd and crush us all into the dusty ground.

When Wendy and I stumbled upon a Paris in May, it seemed, at first, to fit the bill. The nauseating colors were there, and the music and screams and whir of gears, too. A few moments of wandering around, and getting over our surprise at being in a carnival in Paris in the first place, revealed that this was a much different place. The ferris wheels were gigantic, which was a good thing. We needed a good vantage point to figure out where the hell we were, so that we could find our way back to the hotel. We had started out in the city's center hours earlier, our bellies full of a lovely lunch and wine and cafe creme, and began walking along an abandoned rail line that had been converted into a trail, park, and green space. And we didn't stop until, quite disoriented, we reached the end, way out at the Boulevard Peripherique in the city's fringes. There, next to the Bois de Vincennes -- a gigantic park replete with a boat-filled lake -- was the carnival and its towering ferris wheels.

The scarf-wearing, beautiful people of Paris were mostly absent here; this was a place for the working class, the immigrants. The carnies, if you can call them that, were meticulously arranged: Each a distinguished -- at least by rural American standards -- looking man in his 40s, often working alongside a young woman, probably in her early twenties. Most memorable, perhaps, was this: In one food tent, one could order not only German beer on tap, but also soft-served ice cream. And it wasn't just vanilla, or chocolate, or some tasteless swirl, but was cassis, citron, banana, pineapple.

It's these tiny, perhaps insignificant, differences that I love about Europe. Yes, one is dazzled and overwhelmed when the plane lands, and one finds himself in another country struggling to speak and understand another language. It is both remarkable and scary to step onto an airplane in Grand Junction, Colorado, a place that, to be charitable, suffers from aesthetic anemia, and end up less than a day later in Paris, where every person and every baguette and every little planter in every apartment window is infused with some sort of beauty and history. And yet. After one stumbles through ordering that first jambon de Paris, that first cafe creme, that first vin de rouge, and he is sitting there taking it all in, he starts to notice those small things, be it the curbside, automated bike rentals, or the way the waiter allows a patron to linger for hours and hours on end without hassle.

It is these small things, I think, that matter the most. For it is in the most mundane acts that we make the most significant statements about our attitude toward life. I'm sure it says something that Paris has the Mona Lisa in the Louvre, and New York does not. But I think we can find much more significant clues to how one lives in the smaller things, whether it's the cassis ice cream in the Paris carnival, or the way things are presented and packaged in a little store. That's why I could spend hours in a corner grocery in Paris, poring over the selection and noting the quirky-seeming things they sell. Yes, it can be embarrassing for those around me: More than once, Wendy has had to drag me out of a little shop as I picked stuff up from the shelves and exclaimed things like: "Look! They sell Campari and soda in a bottle, like it's soda pop!" as dismayed Parisians tried to steer their way around me in the narrow aisles.

I like the big differences, too, of course. For example, if one of the Parisian carnival rides were to tear loose from its pivots (which seems less likely, since the equipment appeared relatively new), and then mangle me and my fellow carnival-goers, none of us would have to worry about being turned away at the hospital because we didn't have health insurance. Which is a wonderful thing.

But those little things are important. Like this, which was emblazoned on the "Family Fun Hall" at the Paris Carnival. I have to say, I've never seen this at an American fun house. I wonder why?

Sunday, August 2, 2009

Cobblestone Aioli

My grandparents were farmers. Their place was in the Animas Valley, in southwestern Colorado. They had dairy cows, and corn, and veggies, and sheep. It was a tough life, I think, but they had a lot of kids -- seven -- around to help out. My mom was one of them. So, as a child, she was a farmer, too, by default. Folks from the valley remember her and her sisters picking raspberries and selling them to passersby.

That pretty much did it. My mom swore she'd never be a farmer, that's for sure. And for about 50 years she succeeded in keeping that vow. Until now. Not long after Wendy and the girls and I moved to the North Fork Valley, my mom, Jan, and stepdad, Gary, moved to a little place on Hanson Mesa, outside of Hotchkiss. At first, they just had a pretty big garden. Then, last fall, they planted 600 garlic plants. They harvested them this summer, and have been selling the Cobblestone Farm varieties (a bunch of them) to the local outlets and a couple farmers' markets. Now, they are farmers.

Which leaves them exhausted. But it can be really great for us, because we can pick stuff right out of the field, and pretty much have a meal. Last weekend, on a scorching Saturday afternoon, we got: basil, garlic, fennel, squash, squash blossoms, chard, new potatoes, and eggs from "The Farm" (which is exactly how we referred to my grandmother's house when I was a kid). We then stopped at Delicious Orchards for some Avalanche chevre and a bottle of Plum Creek sauvignon blanc.

Back home, after I started swilling the sauv blanc, Wendy stuffed the squash blossoms with the chevre and lightly sauteed them in butter. I made pesto and some pasta and marinated the squash for grilling and we got the potatoes roasting. Then, my favorite: the aioli. In case you don't know, aioli is essentially homemade garlic mayonaise. It's also divine, when prepared correctly and with good ingredients, and, like bacon and butter, it makes any food taste good. But where bacon and butter are imbued with a sort of loose lasciviousness, aioli is more erotic; or perhaps that's just me thinking about the look on Wendy's face when she eats aioli.

I stole the idea of using roasted garlic rather than fresh garlic from the brilliant cookbook: Artichoke to Za'atar, by Greg and Lucy Malouf. It mellows out the garlicky edge. In fact, this whole recipe is an adaptation of the Malouf's.

Cobblestone Aioli

• 2 very fresh egg yolks
• 1 head of Cobblestone Farm garlic
• A dollop of Dijon mustard
• A dollop of honey
• 1/2 - 3/4 cup extra virgin olive oil (if it's very strong oil you might want to substitute a bit of canola oil for 1/4 cup of the olive oil)
• Some fresh lemon juice
• 1/4 cup white wine vinegar

Start off by roasting the garlic until it's nice and soft, then squeeze all the garlic meat out of it's skin and into a blender (yes, a blender, with my apologies to the mortal & pestle purists out there). Add egg yolks and vinegar and mustard and honey to the blender and fire it up. As it whirs, drizzle the oil in one drop at a time. This is important -- drip it too fast, and your aioli "breaks," a condition that can be repaired only by drinking large quantities of wine and going hungry for the night. When the aioli emulsifies, you can go more quickly with the oil. Stir in the lemon juice and salt and pepper. Spread it generously on everything, as there's nothing worse than being stingy with the aioli. Eat it sooner rather than later.

For another lovely aioli recipe, check out david lebovitz's blog.

Saturday, August 1, 2009

Blossom Sno Cones

Blame it on Fishtank Ensemble.

See, they played in Ridgway, in the Pickin' in the Park concert series, and Fishtank Ensemble rocks (gypsy style). And Ursula -- that's her in the picture -- is oh so sawcy. Yeah, that's a saw she's playing, and she can make it SING. So we had to go. Great concert (see that look she's giving me? Sizzling sauce). Much dancing.

On the way -- it was sweltering hot, you see -- we saw a big sign in Montrose that said "Snow Cones." Jay insisted we stop. We did.

Overwhelmed, I was, by the scene: Teenaged girls licking syrup off their lips while a mediocre jazz band played. Then there was the wacky flavor selection. Dragon's blood? Blue (blue???) coconut? I ordered some combo with Cajun (cinnamon) and Mango. Refreshing, but just not that tasty. Syrupy sickly artificially sweet.

What if? I thought. What if there was a snow cone stand that sold really yummy snow cones with homemade syrups, seasonal and local and the like?

Turns out, there's at least one other place like this, but it's way over in Kansas City, and that's too far to drive for a snow cone.

Then we started talking: What if the snow cones were not just ice and syrup, but actual snow cone CREATIONS? What if they were inspired by great art? Or literature? What if our cart flew under the radar, and it would show up randomly at selected places, with just a few select snow cone flavors, and people would find out where by word of mouth or our twitter feed? Like they're doing like crazy in the Mission of San Francisco (everything from a creme brulee cart, to a sexy soup cart, to salami cycle).

Yeah. What if? So, it's on its way. We call it Blossom Sno Cones. Best way to keep track of Blossom's awesome flavor ideas is to follow on twitter.

And, of course, we'll have to have a Fishtank Ensemble snow cone. Hmmm... something spicy, something fruity, something oh so saucy...