Wednesday, January 1, 2014
The winter is one of my favorite times to visit the Cape. Especially in our neighborhood, which is filled with lots of seasonal families, the roads are so quiet. Driving down the roads at 5pm, there is only the rare front porch light illuminating the street. I think that is why the stars are best in the winter.
People ask what we do when we're at the Cape, and the truth is, we do what we do during the summer. We swim, we run, we cook, my mom and I consignment shop, just with some slight adjustments.
Yesterday and today, we defied the cold front and continued on with our summer routine. Mom and I tried shopping for costume pieces for my winter musical, In the Heights. Unfortunately, the musical takes place in July in New York City, and as much as I love sweaters, that is the last thing anyone would want to wear in July. We came away with a bra, appropriate for any season.
We cooked from our new summer cook book, "The Black Dog Summer on the Vineyard Cook Book."
Last night we cooked seared tuna on a watercress salad. We didn't intend on having a theme, but somehow everything on this dinner plate ended up being Asian. The soup had a ginger thai broth. The tuna was seared with sesame seeds and Trader Joe's Sesame Asian dressing. The rice was Asian rice. We got it because it was colorful when it was dry...it didn't cook up quite as colorful.
For breakfast this morning, we made Eggs Over Grass--a clever name for an eggs benedict dish. My brother Owen's friend Hayden was kind enough to let me photograph his plate, even though they had been waiting for breakfast for about an hour and a half. I will definitely plan out the order in which I prepare this dish next time.
(Do you know they actually pay people to take photographs of food? Maybe if my theatre career doesn't work out...)
I had never made or tasted eggs benedict before. I also had never poached an egg. You just boil water in a pot, crack the egg in the water, add about an 1/8 of a teaspoon of white vinegar per egg (you can poach multiple eggs at once), reduce heat and let the egg simmer for 3-5 minutes (depending on how runny you like your yolk).
The hollandaise sauce was good too. That was also pretty easy to make.
And finally, for dinner tonight, a salad topped with basically everything we had leftover in the fridge: kale, watercress, scallions, celery, carrots, mushrooms, tuna, grated cheese, asparagus and Sesame Asian dressing. Artificial lighting just doesn't do the food justice on my amateur phone camera.
Our final winter defiance of the day was our New Year's plunge into the ocean. It was great to see people walking the beach as we ran to warm ourselves up before the plunge. Sometimes I feel like people forget the beach is open. They were a great audience as we stripped down to our bathing suits and dove into the waves. Some took pictures and some clapped. We ran back to our car with a quivering, "Happy New Year!"
Yesterday we breathed in the new year. Today, we dove right in.