Tag: #meals

An Accidental Night in Chicago

An Accidental Night in Chicago

The night wasn’t supposed to happen. As a matter of fact, in today’s post 9-11 world, it couldn’t happen. They never would have made it through security. But in 1991? Yea, my buddies Howard and June sprung me from O’Hare Airport during a layover, and we had an unexpected night in Chicago.

It was July 2nd, 1991 and I’d been in Omaha, Nebraska for a week. We were running communications tests on the President’s “other plane” – the National Emergency Airborne Command Post (NEACP – pronounced Kneecap). NEACP is the plane the president uses in the event of a nuclear attack. The tests went well and ended quicker than expected. As a result, I was racing to the airport to try and catch a flight home that evening, rather than my scheduled flight the next day.

NEACP – The President’s Other Plane

I made the airport with twenty minutes to spare and was able to get a ticket. At the time, there were no direct flights from DC to Omaha and I would need to connect through Chicago with a two hour layover. At the airport, I found a pay phone (don’t forget this was the pre-cellphone age) and called my buddies June and Howard in Chicago to see if they could meet me at the airport for a beer (remember pre 9-11 times at the airport? Anyone could walk out to the plane gates, and in fact, many people did. Usually not for a beer, but to meet loved ones when their plane arrived). Neither Howard or June were home so I left them a message on their answering machine. I figured the odds of them receiving the message AND making it to the airport on time were between slim and none. I ran to the plane and boarded.

An Entry From my Journal About the Weekend in Question*

An hour and a half later we landed in Chicago and I left the plane. I’ll be damned – both June and Howard were there at the gate to meet me! Handshakes all around and we found a bar near the gate I would fly out of two hours later.

We drank a couple of beers and June offhandedly said “Why don’t you spend the night?” I told him United wouldn’t let it happen, and how I was lucky to be on this flight at all. Then we thought, what the hell, let’s give it a shot. I walked over to the ticket agent at the gate and talked with him about changing my connecting flight to the next day. We went back and forth about it, but he gave me about fifteen reasons why he couldn’t do it. I walked back to the bar, which was within site of the agent and reported to the boys that it was no dice.

The Chances of Spending the Night in Chicago Didn’t Look Good*

Howard wasn’t going to take no for an answer. He set his beer down and marched over to the agent. He proceeded to berate the agent and said something like this to him – “What kind of American are you? Here’s my friend, a soldier doing his duty protecting our country while here you are, sitting on your ass and not doing anything to help out. My friend puts his life on the line every day – don’t you think he’s worth that small gesture?” (Or words to that effect. Howard was pretty animated – as he related to me recently, he was performing on stage regularly then including at the Improv Olympic in Chicago. That gave him some of the confidence to pull off the role of “irate friend”). They talked a bit more and Howard came back to the table with a smile – It was on! The agent gave me a return ticket for the next day and we left O’Hare.

We were starving by now, and headed to a new Giordano’s Pizzaria. At the time, Giordano’s had only two or three locations in Chicago, and no where else. We ordered a couple of stuffed pizzas along with a few more beers. The night progressed. From there, it was on to another bar, and then to a bar across the street from their apartment for a final beer and a tequila (or two). We finally made it to bed around 1:30AM.

The next morning, I was moving a bit slowly. When I woke up, Howard was already gone, as he had to be at work early. June and I cleaned up and went out for a quick breakfast, before he drove me back to the airport. We arrived at 10:15, just in time to catch my 11:10 flight – it was my original flight, before I rescheduled everything the day before… ;-).

It was an unexpected night in Chicago with my oldest friends. What could possibly be better?

Howard, Me and June, Two Months Later in September of 1991. I was Back in Illinois for a Couple More Days. Bloodies were Evidently on the Menu this Particular Day.

Addendum:

⁃ * I’ve kept a journal for decades. I’ve rarely used it for any of my blogs, because I’m usually sporadic about what I write. When I was younger, it seems I wrote in it most often while traveling. The “writing” pictures you see in this blog are extracts from the journal. I’ve told this particular story several times before, but never looked in my journal to see if I recorded it. I was looking for something else, and came across these entries. My memory was pretty close to what I had written, although I didn’t specifically remember going to Giordano’s, drinking tequila that night, or the breakfast the next day. Those recollections are straight from the journal.

⁃ Thanks to June (Tim Stouffer) and Howard (Kim Johnson) for contributing to this blog. Thanks even more for being lifelong friends.

⁃ If you want to learn more about the NEACP, you can do so here: https://en.m.wikipedia.org/wiki/Boeing_E-4 .

⁃ The job I had in the Army at the time was pretty interesting, and involved Nuclear Command and Control (C2) systems, among other things. A week after this trip on NEACP, I went to Norfolk for a week and was on the USS Nassau, a Tarawa Class Amphibious Assault ship. We were again testing Nuclear C2 systems.

Moules, Pernod and the Brussels Seafood Market

Moules, Pernod and the Brussels Seafood Market

The other evening, Cathy and I made some Mussels Pastis (Mussels with Pernod) at home. It was delicious. It was a new recipe with plenty of Pernod in it, which made it quite good and strongly flavored. The strong flavor caused me to reminisce about Brussels, Belgium and an early morning trip to the seafood market there.

Mussels Pastis – the Wonderful Dish that Brought Back the Memory

It was early in 1988. Although stationed in Germany, I was spending chunks of time in Mons, Belgium. We were upgrading the communications systems at the Supreme Headquarters Allied Powers, Europe (SHAPE), also known as the Headquarters for NATO. My boss, Rich, was there almost full time, while I was dividing time between Germany, Mons, and another HQ in High Wycomb, England.

When in Mons, if there over the weekend, we often made a day trip to Brussels, which was only about an hour away. The city has a great history to it, and it was fun to see the sites, including the Grand Canal, and the famous Manneken Pis, which is only about two feet high. There was also of course the famous (infamous?) Red Light District of Brussels, with women on display in storefronts. I suppose it gave a whole different meaning to the term window shopping.

What we really enjoyed was wandering the Rue des Bouchers in the Quays District in the early evening. Here, there were numerous restaurants with outdoor seating, and they also set up temporary wooden “bars” where you could buy a drink, or something lite to eat. We’d walk from place to place having a Belgian beer or French wine, along with some oysters, mussels or shrimp croquettes. Several of the places also served frites (french fries) to die for. Usually, we never sat down at a table for dinner – we’d fill ourselves at the little bars as we ambled along.

Rue des Bouchers

The mussels (Moules) were particularly awesome, and I think Brussels is where I really developed a taste for them. There were soooo many ways they served them: Moules Frites (mussels with those famous Belgian fries), Moules Marinière (mussels in a white wine sauce), Moules à la crème (mussels in a cream sauce) and Moules Pastis (mussels with a Pastis, such as Pernod the anise flavored spirit) were probably the main ones we ate.

There was one place we went to a couple of times and came to know the guy working the “bar”. We were talking with him about seafood one night, and how good and fresh it was in Brussels. We asked where was a good place to buy fresh seafood, if we wanted to take some back to Germany with us. He told us our best chance was at the wholesale seafood market that ran every day from 5AM to about 10AM, but you needed to arrive early, as the vendors ran out of their prime seafood early. The other catch was, it was a wholesale market, so you had to find fishmongers willing to sell in smaller amounts to individuals. Rich, our coworker Steve, and I talked about it and decided we’d try and take a haul of seafood back to Germany when we could.

The next time I went to Mons, I took our cooler and stopped by Rich’s house to pick up his. About a week later, we were finishing up the current portion of the project and all of us were returning home. We made the plan to pick up the seafood early on a Thursday morning, and have a big seafood dinner/party on Friday night, at Rich’s home.

Allowing ourselves plenty of time, we woke about 2:30AM and were on the road by 3:15. We arrived in Brussels an hour later, but the seafood market wouldn’t open until 5. We locates an open bistro and went in, where we joined some late night partiers, ending their evening; a few men having breakfast before going to work; and several “Ladies of the Night” who were apparently finished for the night and having coffees and brandy. We sat at an open table and ordered some coffee and fresh croissants.

Just after 5AM, we left the pub and walked over to the market. It was huge, and already quite crowded. We wandered among the stalls and trucks for a while looking to see what was available. To be honest, there were so many choices, it was a bit overwhelming. We started talking to a couple of vendors, however when they found out the small amounts (by wholesale standards) we wanted to buy, they quickly ignored us. Eventually, we found a guy willing to deal with us, and we bought everything from him – a couple kinds of fish, some lobster, and of course, plenty of oysters and mussels. Someone went back to our car for the coolers and we loaded them up. The guy was nice enough to put plenty of ice in the coolers as well.

At the Market

We arrived back at our hotel in Mons around 7:30AM and caught a couple hours of sleep, before driving back to Germany later that day. You have to remember this was pre-Internet and pre-cell phone, so it wasn’t until we returned, when we started calling people for the seafood dinner planned for the next night.

Friday night came and we all met at Rich’s house. In addition to Rich and his girlfriend Lynn, there were Cath and I, Steve and his wife Sabine, a few coworkers and Rich’s boss, Ray Sauer and his wife. It was quite the event, with grilled fish and lobster, Moules Pastis, oysters on the half shell, and fried oysters. We washed it all down with plenty of good German Pils, and some of our local dry white wines. A bottle of Sambuca, along with multiple cups of espresso may have made appearances later in the evening as well.

I hadn’t thought about that market trip, or the subsequent party for years. The Mussels with Pernod meal Cathy and I cooked, brought the memory flooding back. For me, good food has never been just about the taste of the food itself. It has always been defined as much by the place and time, and those who we are sharing the meal with. Our taste buds learn to recognize sweet, sour, salty, bitter and umami. Our minds and memories complete and complement our sense of taste. If you are lucky, years later out of nowhere, the taste of a new meal suddenly blesses you with a remembrance from your past.

For me, Good Food is Never Just About Taste

Addendum:

• Cathy and I had another memory from late ‘88 or early ‘89. I was back in Brussels to present a paper at a conference, and Cathy came with me. We were staying at a nice hotel downtown. We went out for a dinner at a nearby bistro and had Moules Frites. On the way back to the hotel, we stopped at a small bar for a nightcap. While having our drink, several “Working Girls” came in and sat at another table. They ordered wine and champagne, seemed to be enjoying themselves and were in a good mood. As it was earlier in the evening, we speculated they might be on break, or getting ready to go work.

• Pastis is an anise-flavored spirit and apéritif traditionally from France. Two of the best known are Pernod and Ricard. If you are looking for a substitute, Ouzo, Sambuca, Herbsaint and Absinthe are other anise flavored liquors, all with different flavor profiles.

• We’ve made Moules with Pernod at home before, but I never had the same flashback. The previous recipe only had a bit of Pernod in it. This one used a full half of a cup. I think it was the stronger flavor that triggered the memory. The recipe is from a wonderful little cookbook we have called “Cuisine of the Sun”, by François de Mélogue. I like the recipe just the way it is, but if not familiar with Pernod, you may want to cut it just a bit. Here’s a copy of the recipe:

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Making a Three Day Beef Daube

Making a Three Day Beef Daube

The weather had finally turned cold(er) here in the Virginia Piedmont and they were calling for snow over the next two days. This was the perfect time to make a Beef Daube and I was on a mission.

Daube is a French word that translates to stew. All daubes are stews, but not all stews are daubes. To me, daubes are thicker and richer, and are almost like a stew “sauce”, if that makes sense. I loved my mom’s beef stew, but this beef daube is something else.

This particular recipe is for a Three Day Beef Daube. It’s from a book my old friend Tim lent me called “Duck Season”. The book is about the Gascony region of France, and if you enjoy reading about other countries, particularly their food, drink and culture, I highly recommend it. The dish takes three days to make, although the steps are pretty easy. Day one – marinate the beef; day two – make and cook the daube for 2-3 hours and let it rest over night; and day three – gently simmer the daube for a couple of hours and then eat. That’s all there is to it.

Last Thursday, I pulled the chuck roast out of the freezer to thaw, and made up my shopping list. On Friday morning, I went shopping for the few things I still needed – a leek, some parsley and thyme. We had everything else at home. After a quick lunch, I cut up the beef and added it to a bowl which already included smashed garlic, sliced leak, a bouquet garni, and a bottle of red wine. Day one was done, with plenty of time left to take our dog Carmen for a walk, and in anticipation of the snow, to bring more firewood into the house.

Day two started grey and cold. When I went to the barn in the morning to feed the horses, there was a skim of ice on the pond and the air had that “pregnant with snow” feeling you sometimes get right before a storm. Predictions for snow amounts rose from 2-4” to 3-7”.

I continued with the daube around noon and day 2 was only a bit more work than day 1. I browned the beef; chopped up and sauté garlic, onions, celery, carrots and tomato; added the beef back to the pot with the vegetables, along with a new bouquet garni; and added the strained and reserved wine marinade to the pot. Once that was done, it simmered on low heat for about 3 hours.

I’ve found it’s best to take your dog for a walk while the stew is simmering, so you don’t drive yourself mad with the wonderful smells coming from the kitchen. After returning from your walk, you are faced with the most difficult part of day 2. You don’t eat the daube on day 2, no matter how good it smells or tastes. Instead, you remove it from the heat, cool it to room temperature and let the daube rest overnight in the fridge. Remember, don’t eat the daube at this point in time.

Sunday, Day 3, greeted us with a blanket of snow. About 7 inches had fallen, with more expected over the course of the day. After feeding the horses in the morning, and then having my own breakfast, I plowed our drive and around the barn, and then plowed the drives of several elderly neighbors. I made it back inside for lunch, and then some playoff football.

During the afternoon, I started reheating the daube. After removing the congealed fat from the top of the daube, the pot went back on the stove for a gentle three hour simmer. Now the smells were truly driving me crazy and the football was barely a distraction. I took one more walk with Carmen and could see that we had another 3-4 inches of snow today. It was still snowing at dusk as we finished our walk, and I may need to plow again tomorrow, but that will wait.

About a half hour before dinner, I threw a baguette in the oven to warm up, and finally it was time. We served the daube over egg noodles and had it with the bread and a bottle of wine. I breathed in the aroma and took my first bite. What a great ending for a snowy weekend…

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Addendum: Here’s the recipe. It’s from the book “Duck Season”, by David McAninch.