Modern conveniences make our lives easier, no doubt. I remember when we got our first car phone. It actually had to be attached TO the car. And when my dad went out grocery shopping and my mom forgot to put something on the list, she could call to remind him not to forget the OJ. What a revolution. I remember remarking, “what did we do before car phones???” Now, I travel almost everywhere with a cell phone, a BlackBerry (my “BB”), my tiny Nikon digital camera, an iPod, and if I’m going somewhere for more than 3 days, my computer – because I never know when there might be a blogortunity.
The same holds true for me in the kitchen. I never thought I needed a mixer, but now I can barely fathom making a cake without mine. (And I recall when a newly smug married entered my apartment and exclaimed, “Zahavah, you have a Kitchen Aid, you don’t need to get married!”…I just looked at her husband and could not utter the pitying comment that I would not come up with until hours later.) Even in my 6X6 Manhattan kitchen (and now in a larger, newer Boston abode), my “work space” was somewhat cluttered with a mini food processor, blender and multiple immersion blenders, crepe maker, waffle iron, and George Foreman grill, and don’t forget the 3 sets of pots and pans. Yes… in addition to basari (meat) and chalavi (dairy), I have a small collection of parve (neutral) batterie de sine (Ok, it’s not really batterie de cuisine, but after finishing Julia Child’s My Life in France this weekend and visiting The Breakers and The Elms in Newport, RI last week, I have decided to adopt this terminology. And, anyway, a girl can dream!)
Outside the Elms. The juxtaposition of stone and sea reminded me of Rimini (unable to capture the extensive copper batterie de cuisine inside the massive kitchen)
But every once in a while, it’s refreshing to leave a lot of the fancy things behind and keep things (relatively) simple.
This weekend, I visited the condo in Sunny Isles, Florida that my snowbird grandparents (whom you met briefly; I have referred to my grandmother as “Grapefruit Bubbie” because we always had a grapefruit half waiting on each plate before dinner) left to my mother after their passing, and that my parents just finished gutting and renovating. While this was normally our winter get-away, my sister and I joined my parents to toast our new southern abode this past weekend.
My job was to start to outfit the kitchen and my sister, the architect, is in charge of any design decisions that have yet to be made.
a simple lunch as we take a break from unpacking and escape the August sun at high noon
Since no one will be living here full-time, we’re really trying to keep things pretty basic. We’ve thrown out a lot of things, but have kept some stuff worth saving. Starting from the beginning means I’m out buying measuring cups, cookie sheets, and salt (and parchment paper and Callebaut chocolate…maybe you see where this is going…) and making do with some oldies but goodies, like Teflon pots and pans that were probably bought when Teflon was a novelty and are still in their original boxes.
Being here in the heat of August that does not let out even in the evenings means that I am barely in the mood to cook. We do a lot of take-out from the local kosher markets – my favorite is Sarah’s Tent in the Waterways.
But there are just a few things that no one can make for me, and that I made with the most basic of equipment. Fresh iced tea from tea bags seeped in a Corning Ware percolator, voided of its percolating bits. Lemon balm-infused simple syrup to sweeten said iced-tea. Salad with marinated zucchini and other veggies, some of which, like the lemon balm, are from my CSA and I could not bear to leave to languish in my fridge.
making an early morning pot of fresh iced tea for the day (excuse the flash)
lemon balm-infused simple syrup
And of course, a family favorite – chocolate chunk cookies (with only chocolate chunks, no nuts). I meant to bring down a jar of almond butter, but in my rush to catch my flight, I grabbed peanut butter instead. I hoped the recipe would be pretty adaptable and my father had been talking about these cookies for over a week (I made them for him for father’s day and he and my mother have been asking for another batch since then.) For the past few days, in between dealing with plumbing problems, last minute meetings with the contractor, and the-ever-important few hours in the late afternoon sun, I’ve been amassing ingredients in the store. After lunch today, I grabbed a few old school bowls, measured out my dry ingredients, let the margarine get to room temperature, measured out the peanut butter, and chopped up the Callebaut chocolate with a Ginsu knife (remember those? Yup, Bubbie had one!).
The first step: “Using electric mixer, beat butter/margarine, almond butter, and both sugars in large bowl until light and fluffy.” Hmm, I have never done this without a mixer. Ok…well, back to good old-fashioned elbow grease. I grabbed a spatula and set to work, first just beating together the butters. So far so good. A nice even creamy mix. OK, I was ready to add in the sugar. And I set to work with the same intensity as before.
The first kitchen casualty.
Without missing a beat (well, I did snap a few photos), I pulled a big spoon from the drawer and finished up the dough, adding in the chocolate chunks and then throwing the dough in the fridge to cool before running out to the pool for a few late afternoon rays.
if you look real close, you can see the reflection of my flip flop in the bowl
After returning from the pool where I finally caught up on my New Yorkers (funniest line in the 8/3 issue: “You know who looks fabulous in a bathing suit? A mannequin. Also, a hanger.”), my sister arrived, we grabbed a quick dinner and then toasted our new apartment with some sparkling wine and peanut butter cookies.
In my opinion, they are not as good as the original recipe, too crispy where the others have the perfect chewy bite, but my family seemed to like them, because when I woke up this morning for my early flight home, there seem to have been a few cookie monsters in the middle of the night.
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