You Have Five Days in New Paltz, Part 2

You Have Five Days in New Paltz, Part 2

During our winter visit in 2017, I remember we quickly drove past a shop in town that had the word CHEESE in it’s name. That’s all I saw. Cheese. We didn’t have time to check it out (every shop closes by 6PM!) but for the next six months, I knew it’d be a priority visit for me if I had a chance to return. Well, a few weeks ago, we walked a couple of miles into town, hangry, and I asked, “Where’s the cheese!? I don’t see the cheese!” Then I remembered all trees were bare the last time we were here. I spotted the only tree-lined block to our right and told Dan it had to be behind them. And there it was, a cheese shop with two entrances, held in what seemed to be a secret block of independent shops.

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At first, I thought it would be similar to World of Cheese in Forest Hills, where, simply put, they sell cheese. But since they’re called The Cheese Plate, I am happy to announce that they sell cheese, but with a cheese-mongers excitement, will put together a cheese board for you to enjoy inside, or outside, their shop. This would be our first meal of day 4. I told them Dan and I enjoy firm cheeses, and we settled on an Italian variety called Piave Vecchio, and Jake’s Aged Gouda. A cross between Parmesan and Asiago, Piave Vecchio crumbled onto the wood. Jake’s was firm and nutty, cut into hearty strips. Then quince paste was added to the board along with pistachios and almonds, olives, slices of apple, and soppressata. They gave us a generous amount of cheese for two people. I’m not complaining.

THEY ALSO SERVE ICE CREAM. And after a walk around town, we decided to return to go get some. We got chocolate, coconut, and blackberry. But alas, this isn’t about the wonderful way we started our 4th day, is it? But look how cute that guy is, handing me creamy blackberry amazingness.

Now, there are many places to eat around here, but when you know you only have 5 days in New Paltz, you eat at the one and only locally sourced Indian restaurant that you fell in love with during your first visit. And you don’t eat there once. If you’re anything like Dan and I, you eat there 3 very magical times and wish you ordered Chicken Masala to take back with you to Brooklyn. This is because every vegetable, cream and butter, is farm fresh. You can TASTE the difference. Coconut samosas? Such a wonderfully sweet departure from the savory potato or meat one we’re used to. The naan? Just look at it.

When we overheard that they serve a buffet on Tuesdays, we changed our plans to accommodate this feast.  Dan truly stuck to his favorite masala and I can’t say I blame him. Tomato and cream have never tasted so rich. We almost thought it was butter.

It was on Tuesday, day 3, that I fell in love with a soup. A thin, extremely fresh-tasting broth, heavy on the cilantro, mildly spiced, reminded me of a cross between my tomato soup and my carrot masoor dal. I kept eating small spoonfuls just to identify everything I could. I gave in and asked them about it, and was told it’s their vegetable soup, pureed with red lentils, and that if I return on a regular day when it’s made to order, it’ll be even better.

IHEARYOU.

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On the 5th day, the day we were set out to leave, I discovered it was their South Indian Mulligatwany. Guys. I’ve had mulligatawny many, many times. But never like this. I am convinced it has to do with the very ingredients they use, and how they use them. When we returned, with our suitcases in tow, needing to catch a train 2 hours from when we sat, I ordered this again. It was thicker. Richer. I think coconut milk was present. I loved it. But is it strange that I love their thinly-brothed version even more? It holds true to what Mulligatawny means: pepper water.

In my version, I use everything I thought I had tasted, and I came so very close to how it actually tasted. And yes, every single veggie and fruit came from the farmers market. I seriously encourage this. Heirloom tomatoes are IN and if I find out you store-bought yours, I already know you will not be able to experience this soup the way I swooningly did.

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A variety of carrots and onions are everywhere. Fresh herbs a must. Fresh spices, yes please. Peppers! Oh my goodness the peppers. Use sweet and ones with heat. You won’t regret it. The color of the soup will also depend on the color of the tomatoes and sorts of peppers you used. Mine were a variety of yellows and reds. It’s lighter-looking than what I had in New Paltz, but that’s also because sunshine lit this bowl up.

 

A Summer Mulligatawny

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 1 tsp cumin seeds, toasted
  • long drizzle of olive oil
  • 1 small onion or shallot, diced
  • 4 garlic cloves, chopped
  • an inch knob of ginger, grated or finely chopped
  • 1 large heirloom tomato, diced (a pound and a half)
  • 2 carrots, chopped
  • 1 red bell pepper, diced
  • 1 serrano pepper, diced
  • 1/4 tsp turmeric
  • 1/2 tbsp garam masala or maharajah curry
  • 1 bay leaf
  • 2-3 cardamom pods, gently cracked open
  • 1/2 cup dried red lentils (masoor dal)
  • 4 cups chicken or vegetable stock
  • 1/4th cup coconut cream
  • cilantro, chopped

Directions

Gently toast cumin seeds in pot, about 30 secs, then semi-coat with olive oil. Add your onion, garlic, and ginger. Saute for a couple of minutes then add tomatoes, carrots, peppers, and spices. Let the spices perfume your kitchen and then stir in your lentils, add your stock, bring to a boil then simmer for about a 1/2 hr, stirring occasionally. Add coconut cream. Puree with an immersion blender or whatever blender you have. Serve with cilantro. For a heartier meal, also serve with basmati.

Variations
For a thicker soup, add more of the veggies you love, and/or add another half cup of red lentils. Some recipes call for an apple. Why not? You could also use coconut milk instead of cream, I was just aiming for richness here. I welcome any herb you’re growing here, too. Add a dried pepper for extra heat! I ran out of em. OH, and try grilling your tomatoes for a few minutes before adding it into the pot. I know that’s exactly what I’m going to do the next time I make this!

Okay. We didn’t just eat 5 days straight. We walked in the rain, too. We walked A LOT.

And in the walks, there was a heart.

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When Farms Give You Jewels (New Paltz, Part 1)

When Farms Give You Jewels (New Paltz, Part 1)

A fallen nest. A single, big-headed dandelion for one adult wish. Plenty of wild onions and flowers. The silhouette of Mohonk Mountain and it’s house. A field of corn, and then a single tree in a field of thousands of corn. These are only some of the things we eyed on a roadside in New Paltz.

We were either walking to the farm a half mile in, into town two miles in, or to a strawberry field we never actually found. Long story short–we walked and we ate. We walked in the rain, sharing a small umbrella. We did this often. We walked under the sun and pointed to all the beautiful roadside things, and sadly, the not so beautiful. We toyed with the idea of someday doing a catering business, using local ingredients only, maybe from a town like this. Maybe I’m not even toying around at this point. But what I do know: walks with my best friend have healed the part of my brain that was loud with awful news, social media, worry. While I can’t get rid of what’s happening, I can do more and be more ready to give my all, for myself, and for others.

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Only a half mile away, Wallkill View Farm had everything I needed, stocked full of local preserves, pastas, cheeses, sauces, spices, and allllll the produce. Every fruit and vegetable was minutes-ago-picked. On our first day, I bought generous-looking figs, raspberries which were on the tart side but immediately made me think JAM, plums, peaches, cherry and plum tomatoes, a banquet of basil that looked too beautiful to put into our next few meals. I bought creamers (baby red potatoes) that hold ridiculously true to their name. Applewood smoked bacon that lasted us 5 days, to be served alongside farm fresh eggs. My sweet guy made us breakfast every morning.

We bought prosciutto that ended up on one of our homemade pizzas. A single eggplant that was sweet and fed us for two days. Cinnamon raisin bread and a cinnamon crunch ice cream from Jane’s creamery in Kingston. Perhaps I’ve never been happier. I did not plan this trip whatsoever. This was all Dan with the help of Aunt Donna, whose beautiful home felt most like the grandest escape from city life.

What more did I do with this market haul? Guys. I could cry while telling you how each ingredient made me feel the most comfortable in my own skin. I made pesto out of some of the basil, pistachios I found in the fridge, capers, garlic, olive oil, salt and pepper. I tossed creamers with a few spoonfuls of this and roasted them. They were crisp on the outside, creamy on the inside. Easily the best roasted potatoes I’ve ever had. I served the rest of the pesto with sliced cherry tomatoes and mozzarella. This was our lunch before we went to A Tovola, where we ordered hand-rolled pasta reminiscent of the pasta-making class we recently saw at Eataly.

One night we made pizza so good that we swore we could open up a restaurant. I made sauce out of the plum and cherry tomatoes. I woke up early to work on the dough so it could rise while we walked into town. We topped one pie with prosciutto. It was thin, sturdy, crisp. It was everything. Dan even made panko-breaded eggplant, which we decided is the only way to bread these babies.

Now let’s talk about the fruit. You gotta know I made jam, right? And you must know it was THEE BEST small batch jam I’ve ever made. While we couldn’t find the destination for picking strawberries, we ended up at the Dressel Farms market itself to buy the small, jewel variety.

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Quick recipe for my small batch berry fig jam:

You want about 4 cups total of chopped fresh fruit, which makes about 2 cups of jam. I used:

  • 2 cups strawberries, hulled and chopped
  • 1 cup raspberries
  • about 5 big figs, diced
  • 1/2 cup sugar (more if your fruit is not sweet enough)
  • tsp lemon zest
  • fresh squeeze of lemon

Put all berries and figs in a pan over medium heat. Break them down with a masher and add your sugar and zest. Let simmer for about 15-20 minutes, stirring often. I like to leave my jam a bit chunky but feel free to mash some more or use an immersion blender. Add a fresh squeeze of lemon (or orange!) towards the end to brighten up the flavors.

Sometimes I add other things, like mint, thyme, or freshly cracked black pepper, or even booze. But I wanted this to be all about the fruit and nothing more. BECAUSE:

It was also meant for pop tarts. You heard me. Pop tarts. Dan has been asking me to make these hand pies and I thought this was the perfect time to do so.

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For the pastry, all I used was:

  • 2 sticks unsalted butter, room temp
  • 8 oz cream cheese, room temp
  • 2 cups all-purpose flour
  • 1 tbsp sugar
  • 2 tsp vanilla extract
  • 1 tsp salt

In a big bowl, cream your butter and cream cheese together with sugar, salt, and extract til light and fluffy, about 3 minutes in your stand mixer with a paddle attached. Slowly add in your flour, continuing to mix for another minute or two til well incorporated. On a floured work surface, divide this into two equal parts, pat both into rounds and individually wrap them in plastic wrap. Chill for at least 1 hour, or longer.

Dan rolled one out and used a pizza cutter to cut rectangles out of them. Then we filled em up with a big tbsp each of jam. Used a fork to seal the edges. We made a quick glaze of confectioners sugar, squeeze of lemon, dash of vanilla extract, and a tsp of jam. It was delicious!

The morning before our last day, I remembered I had a second dough chilling in the fridge. I also had 2 peaches, 1 plum, and a handful of strawberries. I sliced them up so they could take center stage of a galette. I topped it with a cinnamon, brown sugar and pistachio crumble, and served it with cinnamon ice cream. No regrets.

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This post did not even begin to touch all the wonderful stores we walked into, or the restaurants we ate at. One truly needs to be talked about, but I think I’ll save that for the next one. For now, I leave you with desserts and love. Next might contain soup, and more love. And definitely more support of local farms, with recipes to go along with it. I bought this book at Wallkill View Market and am feeling very, very inspired.

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Plus, I returned home to find that my purple tomatillo plant grew a foot, and it’s tiny little husked fruits are beginning to grow. Heirloom beets are almost ready to be pulled out. Cherry tomatoes are about to debut their flowers. Dan’s are already blooming! There’s so much beauty to what’s to come.

 

Back to Basics

Back to Basics

When the new year arrived, I didn’t do the things I’d normally do, or the things I intended on doing. No lists. No thought-out resolution. In fact, while Danny and I were with his family waiting patiently for the countdown to reach midnight, like we always do! someone glanced at their phone and noticed it was thirty seconds past. We were watching a recording of the countdown happen. We all laughed, calling it a typical Frank Pizzarelli moment, but I do think it meant something.

We spent a lot of our time in New Paltz at his aunt’s beautiful home, nearby this castle. The day we were supposed to leave ended up being a snow day, one of my favorite days out of our vacation. After walking to the castle and working up an appetite, Dan and I made reservations at A Tavola Trattoria, an Italian farm-to-table that reminded me there’s a reason why Glasbern Inn’s farm food made me cry with pure joy: there is nothing better than a locally sourced meal. Nothing. There is nothing more passionate than how it is sourced, prepped, cooked, and delivered to the table. It’s all done lovingly; full of an awareness you can only get from such a place. And to share that with my best friend is beyond words. BTW: citrus-marinated olives, pickled watermelon rind arugula salad, charred brussels sprouts, and this crostini with house-made ricotta, rosemary salt, and truffle orange honey was a beautiful way to start this meal.

We weren’t charged for our cocktails (courtesy Aunt Donna and Uncle Richie, who called in from Florida to let them know two kids in love with food would be there), and they tasted of summer, garden days. Hints of cucumber, mint, house-made pineapple jam to be spooned into gin. Dan and I toasted to the year we were about to leave, and being hopeful about the one we were about to enter.

Donna recommended their Chicken Under a Brick and I can see why. Served with fingerling potatoes that were clearly roasted with the chicken, and charred escarole, we were in heaven. The lemon flavors popped. I was obsessed with the charred greens soaked in all that lemony goodness from the beautifully cooked chicken.

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The town itself seemed as if it was tailored to my dream lifestyle and dream kitchen. There’s a Handmade shop that has beautiful wooden spoons, cheeseboards, handpainted pottery BRIE BOWLS, Y’ALL. I could cry just thinking about all the things I could’ve gotten, but didn’t, simply because I don’t have my own space to fill in such a way that is Me. But I will get there, of course. This year, I’m carving out the path that will get me closer to home.

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In the meantime, we are hoping to return between our birthdays, just in time for strawberry season and spring blooms and spring menus. I’d love to visit the local farms, and spend the warmer months hiking. All we can think about is eating in New Paltz again. At this farm-to-table and their one-and-only Indian restaurant I wrote about in a previous recipe post.

Much gratitude to this beautiful family who I love making cheese platters for BTW. As soon as we arrived, Frank said, “you doing a cheese thing with some meat and maybe a tomatuh?”

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One thing I know for sure for 2018–there will be plenty of cheese, bread, and jam. Strawberry jam from what we pick with our own hands in New Paltz. Fig jam for Aunt Donna, as a thank you for the warm stay but also an apology for devouring the fig jam she left in her fridge. There will also be way more bread and other baked goods.

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I started reading from this recipe book I purchased from our trip when we got back, and that’s when I decided that I must begin the new year by strengthening my relationship to flour and the preservation of every season, with the intent of eating better and feeling better. I also need to drink way more water. Basically, I need to go back to basics. Take a tiny step back in order to move forward more fluidly.

The first thing I baked this month were these Orange Cardamom Crumb Muffins, inspired by a recipe in Toast & Jam.

I paired them with a fig and orange jam Lori bought me from New Paltz. It’s the most delicious thing EVER. The next day I toasted them, buttered them, added more jam and ate them with chunks of cheese. They are wholesome. My favorite thing about these muffins was watching my young niece work a bite of one in her mouth. She looked unsure. But then she said, more, after a brave gulp and I knew I made a worthy muffin.

When Friends Ask You to Pick Up Their CSA Share (Part 2)

When Friends Ask You to Pick Up Their CSA Share (Part 2)

You wonder if there is a poem out there that celebrates this moment. Between friends and between yourself and all the veggies, is there a poem? If not, perhaps you could write one, in the same breath as Catalog of Unabashed Gratitude, about every saturated-in-color vegetable and fruit that comes home with you on the first Saturday of September–this year and last.

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But if there is a chance you’ve been feeling less like a poet these days, meaning, you haven’t broken a line in a long while for the sake of sound, silence, and meaning, then you become–you are–a poet in your kitchen, roasting tomatoes with whole cloves of garlic. The woody scent of thyme and rosemary from your garden when met with high heat can make you long for the long, deliberate drizzle of rosemary-infused olive oil, and flaky salt, which you know your tomatoes love. You’ve a mind and heart towards Tory and Jon, who shared their share with you as they made their big move into Corona. Think of all the dinner parties and PICNICS, and sneak peaks into their first garden out back.

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Your first thought, after all this gratitude and daydreaming, was roasted tomato sauce, which you learned to make in Valerie’s kitchen a couple of summers ago. This is the way you will make sauce forever. The flavor is tomato multiplied by tomato, on the savory-sweet side. But as you peel each one, you begin to crave soup.

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You never made tomato bisque. I don’t think you ever had tomato bisque so you’re not entirely sure where to begin, but to begin. It started as your favorite sauce, with the addition of chicken stock, cream, carrot and celery, pureed til silky. Doesn’t the same happen in writing a poem? You never know how a poem will end til it begins to unfold itself, line by line, and if it ends on bisque with warm slices of bread instead of tomato sauce, then you take slices of your warm, roasted garlic ciabatta and you dip dip dip it into the creamy broth.

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It almost looks like your favorite carrot soup, which you’ll write about another day. The local farm feta, and micro-cilantro which was part of the share, didn’t just provide this bisque with good looks. It went amazingly well together. Having had Brooklyn Grange’s micro-greens quite a few times, you think you’ll just start picking your cilantro from the garden earlier than usual, because after a week, you honestly want to give up with their eagerness to bolt.

Then there is the tenderness of toy choi, which you just discover and are fond of.

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But with something so tender, you need to put it to use almost immediately. By 9PM the first day, they were wilting. So the next morning, without getting all fancy and having a panic, you whip up a fine breakfast in which you sauteed their small, cabbage leaves, along with their flowers, with smoked kielbasa and red onion. Served it with egg, heirloom tomato salad with local feta, and a blueberry muffin your mom made.

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Everything else will come together, slowly, as the week goes by. You’ll think Jen was making use of the fairytale eggplants because the bowl was getting emptier and emptier as days went by. You’ll soon find one in almost every corner of the house, courtesy your cat, Loonz.

You’ll take what’s left of their most adorable selves (you make a note that you’ll grow them next year, seriously this time), and you roast them with warm spices (garam masala) and garlic.

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You’ll want to stuff the beautiful, red peppers but never find the time to, so you add them in salads and stews. You do the same with the two onions.

You’ll blister shishito peppers, finishing them with smoked salt.

You’ll share arugula with mom, because everything about this is about sharing.

You’ll eventually find the time to write it all down. You’ll feel exactly as you feel when a poem has ended. Which is the same feeling you’ll get when every tomato, herb, oil and cream came together in your pot one afternoon, and again when the last bit of bisque is gone.

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Glasbern and Always After

Glasbern and Always After

So why return to Glasbern Country Inn?IMG_8281If the deep quiet of farmland and still waters is not enough, then here are my three other reasons: to taste their winter menu (because you know their Spring blew me away like mighty winds against a dandelion), to continue photographing a single place during it’s each season, and the absolute truest reason of them all, I returned for love. To sit across from this man, coffee in hand, almost entirely alone…finally alone.

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It is extremely rare living with two, big families, to ever feel we have a place to ourselves. One family in my small, Queens, semi-basement apartment, the other in Brooklyn. Heading to Pennsylvania where there is nothing but land, water, roaming cows and amazing eats, is nothing short of bliss. I didn’t even get to the part where we sleep in a large barn with a king-sized bed, fireplace, and Jacuzzi, did I?

For this trip, I came prepared. The day before we left I made Jon’s Spicy Lemon Garlic hummus, my Cherry Bourbon Brownies but with walnuts in it this time, and one of Dan’s favorites, Ham and Cheddar buttermilk mini-muffins, adapted from a Lee Bailey recipe that I will share with you at another time.

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We arrived when the sun was setting. We sat on top of a hill basking in deep, orange light, patiently waiting to get our feast on.

As soon as the sun dipped too low to feel it, we practically ran towards fine dining. I do believe we did this both nights. Their Butter Valley Bib Salad, topped with pomegranate seeds, chèvre, candied pumpkin seeds, greens dressed in a maple walnut vinaigrette, was a favorite starter alongside our truest favorite: bread and their roasted garlic paste in olive oil, rosemary lovingly placed on the plate. We then got their charcuterie board that I would need to get again the next day, but this time, with local cheeses.

On the board: duck prosciutto, lonza (cured pork which was AMAZING and salty and perfectly pink), herbed sausage, soppressata, grainy mustard and pickled cabbage. The names of the cheeses next night escape me, but I was mostly tipsy off of local beer and their beautiful Jack Daniels Chocolate Gelato at that point. (I will always order this for as long as they have it on their menu.)

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On our plates: Night 1, I ordered their special. Special because it was a first test recipe for them and also special because these prawns only make their debut two months out of the year. Dan had their freebird chicken breast, solely based on the fact that the last time he had it, he fell in love.

Next night, we ordered a meal that tasted like fall and winter.  His risotto dotted with peas and mushrooms. My center-cut porkchop had an apple cider glaze. But what I cannot stop talking about, or thinking about, is the silkiness of the sweet potato puree that accompanied it. It was so simple and all I had were questions. Did they use a food processor? A heavy or light cream? Definitely farm-fresh butter. Is it whipped? Dan thinks they may’ve put the sweet potato through a strainer–twice. Whatever it was, I’ve every intention of remembering it forever. I’d like to make my own, and think I will once a chill in the air returns to us.

Breakfast at Glasbern feels like my heart is sunning in morning light and he’s right there, across from me. I love getting the day started this way. He makes my coffee just the way I love it. He takes a seat, not without putting all the goods on the table first: fruit (their raspberries are always wonderfully bright and sweet), an assortment of freshly baked pastries. I order a waffle topped with buttery whip and caramelized apples. He, a beautifully plated crème brûlée french toast with berries, bacon and sausage. Next day I try to keep it simple: Irish Oatmeal, smoked ham and bacon.

We then must leave. Something always happens when we return to NYC. A sudden heaviness. For Dan it may be the city filth and MTA. For me, it’s the cramped apartment and more concrete than not. So the second missing Glasbern hit me hardcore, Dan suggested we have ourselves a picnic, which we did get to enjoy alone outside my apartment.

Dan made roasted garlic paste inspired by Glasbern’s, served with tuscan herb olive oil and bread, rosemary becoming the center of this private galaxy.

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I quickly put together Campari tomato salad with mozzarella and basil.

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I made a golden beet and apple salad, zested with orange.

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Our cheeseboard had parmesan, cheddar, cherry tomatoes, olives. Simple.

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Quite honestly, it was a perfect day equally matched to a long weekend away, and it wouldn’t have happened if he didn’t say, “Hey you, let’s take a walk and have ourselves a picnic.” I can very quickly lose myself in negative thoughts and feelings, but much more quickly find myself draped in morning, stunning light.

What I Got Out of Glasbern

What I Got Out of Glasbern

OKAY. I am ready to talk about the farm-to-table meal that was so good, I cried. It has only taken me seven months. But before I get there, let me start from the beginning.

After I had my birthday picnic late-April, I wanted a quiet getaway with Danny, with green, with all the flowers. I desperately wanted OUT of a city that I haven’t left in YEARS.

And so we ended up on a farm.

Glasbern Country Inn had everything I needed, and still does. The air so clean; it’s green in Spring punctuated with big-headed dandelions. These were meant for big-time wishes let me tell you. Walking trails, garden, a few ponds, cows that are free to roam around, and what I really wanted: a farm-to-table dining experience. The room? It included a fire place (which Danny and I kept lit the moment we entered the room), Jacuzzi, plush robes, a desk, a beautiful view.

We had about an hour and a half  before our 7PM dinner reservation, so we decided to explore the land a bit. We went the Garden Way which is a lovely way. There were sweet bird houses lined up in a row. Happy bees at work. Danny had on the sort of bright, boyish smile he did during our first date, when there was really nothing but us.

Several times I was close to tears. Close to the pond, we stumbled upon hundreds of fallen leaves that the child in me wanted to pick up.

Every fallen leaf turned to skeletons, all completely intact. All unique. This particular spot must’ve been untouched for quite some time and all I wanted to do was collect every single one and build some sort of structure out of ‘em like I was roaming around Glasbern in the spirit of Andy Goldsworthy. It felt so good to be hands-on with earth again. This, right here, was the moment I fell into immense calm. Transitioning from city to THIS was work. I needed to let go of my to do lists, the voices of my boss(es) and co-workers and family, responsibilities—everything. It wasn’t too difficult, though. I was with my love and I knew I was “here.” More here than I’ve ever been. When we moved on, I told myself I’d return to this same spot to collect more leaves tomorrow morning. I thought they would still be here considering they had been for two seasons now. They weren’t. And this was the first lesson/reminder I got out of our time here: while there’s a spark in you–an idea–go with it NOW. Don’t wait for tomorrow. It’s a lot like putting ourselves in a cage, really. Though I’m glad Glasbern leaves theirs always open.

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By the pond, Danny was photographing a hissing duck. Yes. Hissing. We couldn’t figure out why the drama, until I started photographing the surrounding area by the pond and found a lady duck seated inside this enormous tree. Hissing in the name of love. I get it.

After this walk, hunger hit us like mad and we rushed our way to the restaurant. We sat close to a fireplace.  I think we both viewed the menu skeptically. He wanted a burger and there was none. In fact, there were few things to order, accompanied with big prices. But we don’t get out much so we tried our best not to care too much about what we’re spending.

We began with beer. Mine real dark and his a crisp white called Wicked Hijinx. Our waitress came out with a small white plate in which she drew an S with roasted garlic paste, then filled up the curves with a glorious olive oil that tasted both fruity and herbal. She lit up the plate with the tip of freshly cut rosemary, then sprinkled sea salt over it. This was served with soft, hot bread fresh out of the oven. Danny looked at me and said, this place is really winning me over.
And I was won.
Maybe even one.

Our salads came out first which we immediately devoured–not without discussing what was in them first. A raisin from his accidentally ended up on my heirloom beet salad w/ goat cheese and it was a spectacular moment for me. I wanted to give them a heads-up on this beautiful discovery but decided I’ll simply revise this recipe in my own kitchen and share it with you. Part of the reason it went so well together is that the beets themselves were surprisingly tart but so entirely earthy. The sweetness of the raisin brought out what was missing for me from these (still beautiful!) red and yellow beets. They tasted as if they had just been plucked from deep-bottom, scrubbed clean and cooked minutes before serving, and I appreciated that most. Danny was surprised to see me finish an entire salad for once.

I’m getting to the part were I lose my shit. For the main course, he ordered their free bird chicken breast w/ leg confi over a bed of sauted greens, red pearl onions and fingerlings. I, a grass-fed beef tenderloin with port reduction over whipped potatoes, a side of green and white asparagus, topped with swiss chard micro-greens YES.

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FIRST of all, who the hell is the chef of Glasbern because this meal made me want to quit my job, move here, and cook by this being’s side.

Every bite of every thing on our plates was precious. I chewed slowly. That beef was like buttuh. The asparagus was perfectly tender with a crisp bite. And I have to say, as I was eating from my dish I did not think Danny’s chicken would be WOWing. It actually wowed me to tears. In that one bite I felt that free bird was a very happy bird…I felt it was truly taken care of because how the hell could it taste this wonderful. It was tender and juicy and contained a perfect, crisp skin around it. I became hyper-aware of the farm vs. my city. I became hyper-aware of the man sitting across from me who I have always loved eating with. I could think of no other sitting across from me at that moment, sharing this beautiful experience with. It was the first time I felt we were seriously moving towards the right direction, and for the moment, we were both okay asking ourselves if we could imagine our lives in a setting like this. We were excited at the idea that we can plan more trips, discover new places, eat more delicious things together wherever we go. I wish I could’ve lived in that moment.

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Next day made me realize we’ll be eating Spring during the rest of our stay here. Breakfast included more fingerlings (I adore these babies.) And after some more exploring of the area, we came back for dinner and cared even less about money.

This time our bread came with smoked sea salt, which was nice, though I totally wish they roasted up some more garlic for us. For starters, we had a cheese plate and a beautiful bowl of pea soup. It tasted so YOUNG. So fresh. Was there mint? I’m trying to remember. Then he ordered scallops which were seared to perfection, and duck, and I, a good ol’ fashioned meat loaf with mash.

We ended that meal with cappuccinos and three scoops of their gelato. One really stood out to me..it was a Jack Daniel Dark Chocolate scoop and I almost died of happiness.

Next day we were in a mood. It was in part because we were leaving Glasbern and about to enter the hell that is Times Square, and, I think, in part because it was back to reality. Back to our jobs we kinda didn’t like. Back to working out our stuff (individually but also together), which I didn’t think needed too much work anymore but, I don’t know. I just know that this trip made me realize that when you take out all the other outside noise that leads to certain, personal anxieties, you can achieve peace with anyone, anywhere, most importantly in yourself. I left Glasbern wanting to remember this, wanting to work on this, wanting to protect my love from NOISE because that’s all it really is, a certain negative buzzing we develop in our brains due to the stress of being a social being who has to figure shit out on the daily… because, really, whatever problems we did have, we didn’t have them in each other’s company. Never when eating together. Never with our first hug and kiss after a week of not seeing each other. Never in bed or in a park or during a walk or while cooking. I am always astonished when an argument arises, because they only do when a part.

Writing this is making me remember another important lesson I got out of our trip, and I’ve a sudden urge to go back just to learn some more. I want to taste what their Autumn is like. What their winter is like. I want the warmth of the fireplace. I want this right here, right now, in NYC which will forever be my home. I want that warmth inside me, always, Lit. That’s THEE home. Sometimes I forget I have such a thing. But I do. It blazes with a love that will never, ever, leave me. It kinda looks like the flower he captured so beautifully. And it probably grows just like that. With water, with care, with time.