11 September Wednesday

First, the best hot cocoa perhaps in the universe. 4 cups of milk. Heat and steep one whole dried Ancho chili, six cinnamon sticks for a half hour or so. Oh, and about half a cup of sugar. Then, I melt two entire dark chocolate bars into the mix and whisk in some heavy cream. It is so dreamy delicious, slightly spicy and richly chocolatey (duh). You know what it is? It’s honest, and I know that because I’m watching the SF Mayoral candidate debates and listening to these acidic blubber bags pontificate on our fair city’s woes, this elixir is the soothing balm, bringing me back to center. Geez, if this dude says “downtown” one more time.

The view from above. A short flourish, an extemporization. A casual bagatelle at the tale end of summer. A full head of lettuce, leaves separated, cleaned, dried, and fanned out on a large platter. A base for a variety of fillings. On the far left, the empty dish will soon hold Beef Bulgogi. Clockwise from there, Coronation Chicken, Tuscan White Bean and Tuna Salad, Caprese Salad.

I wasn’t “in the mood” for salad. I wanted to do something different with the beautiful, big, broad leaves. Lettuce wraps, though I think we should call them something else. I read someone call them lettuce sandwiches. Horrible! Sandwiches involve slices of bread, period. Wraps generally involve a flat and flexible bread like tortillas, pita, or lavash, the thin bread described as “Caucasian” often used in making shwarmas. So, when you make a finger food whose delivery system is lettuce, be it endive, be it Romaine, be it whatever we oughta call them………..we oughta call ’em,……….call ’em…………..leaves, cups. What about Green Nymphs?

Green Nymphs have been around for at least 10,000 years, originating in Southeast Asia. The most popular ones in Asia generally feature a rich, spicy, meat dish. A lot of Thai dishes like larb, or Vietnamese Imperial Rolls are typically served with slivered carrot, cucumber, spring onion, and cilantro, the rich meat item all in a large lettuce leaf, and down the hatch! I chose the popular South Korean dish, Bulgogi. Bulgogi literally means fire meat, and describes an ancient dish of at least originally grilled marinated thinly sliced beef. I had flank steak. Sidebar, is there a better cut for stir-frys, and things of this nature? Cutting across the grain, the meat is so sweetly tender. It has been sopped for hours in a scandalous concoction of tons of juicy ginger, creamy garlic, sesame seeds, roasted sesame oil, rice wine vinegar, sugar, black pepper, and an almost revolting amount of soy sauce. Almost, but not quite. Once the beef has taken on this flavor, I toss the whole kit and kaboodle into the searing hot wok. Sizzle and serve.

Two cookie people, after an unfortunate encounter with a steamroller. A platter of biscochitos. They are actually the official cookie of the state of New Mexico, one of only two states with such a thing as an official cookie. I’m not going to tell you what the other state is. Look it up, poindexter. What I will tell you about Biscochitos is that they allegedly date back to the Battle of the Puebla in 1862, a battle that is recalled on the holiday Cinco de Mayo. These cookies are usually served then and Christmas. What about these cookies made me happy? Well, first they include my homemade candied orange peel, which I made in February. It sparkles away in these cookies, rich with anise seed and cinnamon. They are typically served with Coffee, I chose to have mine with the rich spicy cocoa I mentioned at the start. Dark chocolate, orange peel, cinnamon, chili, anise, butter, cream. Perfect on a cold windy night like this. Yes, my friends, the world has moved, the weather is unsettled, the skies have turned, and the winds of change are swirling all around.