Hey, Clothesline

I feel like a bad correspondent and a broken record all rolled into one big ball of suntanned and bug-bitten guilt (‘I promise this time I’ll write!’). I still need to tell you about eating pizza at Delancey in Seattle, riding a police-confiscated, too-big-for-me bike in Jackson, paella in Cheyenne… the list goes on and on. But if I want to live in the present, be in the moment, focus on the here and now, then…

Greetings from the Scandinavian Riviera.

Poplar Lake, photo by Sena

As I type this, I am lucky enough to find myself with my family in the north woods of Minnesota. Even better, I find myself next to a deep, quiet lake and a sauna ten feet from its shores. The last two mornings I have started my day in the best possible way- with a 20-minute swim in the cool water (following a minute of apprehensive shivering in the shallows), a quick and furious dash to the sauna, 10 steamy-minutes of pouring ladles of lake water onto the rocks, a quick dash back to the lake, then a sigh-inducing and body-tingling five-minute swim. Yesterday this was followed by a breakfast of coffee and pancakes with lingonberries. Really, all mornings should start like this.

Afternoon splashing, photo by Sena

The last time I was able to start days this way was the last time that I was in northern Minnesota and my name wasn’t Erica, it was Clothilde. I was a camper at Lac du Bois. French camp. I spent five summers at this camp and all week I have been reminiscing about the magical time that I spent in the woods eating bon bons and listening to Salifou, a counselor from the Ivory Coast, tell us stories by the bonfire next to the beach. When I first started attending the camp, there were no showers. After getting awoken at a too-early hour (one summer I was in a cabin where my counselor would bang open the screen door and shout, ‘Bonjour Brussels!’- the name of our cabin- to rise us), we were marched down a path to an area where we bathed in the freezing cold lake, ran screaming up the slippery, steep wooden stairs to the sauna, and then back down to the lake. Breakfast in the lodge followed: Yogurt and mueslix, baguettes with butter and jam, and the best part- hot chocolate that we sipped out of bowls. Heaven.

A lot of what went on at the camp was conducted in French, and although I had studied it a little in school, I spent a lot of time at the camp not sure what was going on around me. It was wonderful. Every afternoon we gathered in a different spot for a new installment of what sounded like ‘plazeer da more,’ which was an on-going improv soap opera presented by the staff. I watched as my underwater basket-weaving instructor, wrapped in a bed sheet, moaned and cried to the tennis pro, Pascal. At the end of the ‘episode,’ I would clap and sing along to the theme song, as best I could, wondering all along what it was that I had just witnessed. Dinner followed. Fat jars of Dijon mustard with cork lids sat at each table and we would mix our own vinagrette every evening for our green salad, served family style. Campfires lit up the night and the singing of ‘Bon swa le loo’ (which, while I certainly can’t spell it, translates to ‘Good night, wolf’) meant bedtime.

While I fumbled and bumbled and spent a lot of time feeling somewhat confused, I learned the important things. I knew the sounds to make to withdraw enough francs out of my bank account to take to the store where I would say, ‘Shoov-oo-dray, ash-a-tay milk chocolate toblerone y coca-cola see-vou-play’ and walk away happily with my afternoon snack. One of my favorite counselors was a guy from France called Willie who would mimic my Wisconsin accent and had nicknamed me ‘Clothesline.’ One afternoon as I sat atop my blue and gray sleeping bag on the top bunk eating my toblerone, I looked out the screen door and saw Willie walking by my cabin. ‘Hey Willie,’ I yelled. ‘Hey, Clothesline,’ Willie responded. Fueled by an extreme sugar high, this exchange made my day and apparently, my long-term memory.

Back to the present. This excursion to the north woods has been marked by an abundance of seafood (including an out-of-this world meal at the Angry Trout in Grand Marais) and a lack of toblerones. The lake/ sauna/ lake routine seems better to me now then it ever did when I was known as Clothilde. Much like a youth may discover drugs, my mom has discovered headlamps. Last night as we lead her around in the woods she was euphoric as she declared that everything was sparkly and that there were bugs everywhere. Tonight we intend to have a campfire by the lake. I only wish that Salifou were here to tell us one of his stories.

Ashley’s sayonara breakfast

Happy heat wave.

This afternoon as I sat idling in sweltering contruction traffic on Willy Street my eyes were drawn to the sign posted outside the gas station that stated: “Time flies like an arrow. Fruit flies like a banana.” Pondering this, I decided no truer words have ever been spoken. At least not today.

It’s been a week since Dan and I rolled up in my dusty car after 23 1/2 hours on the road from our trip to Wyoming. I’ve got loads of stories and even more photos, I’m not even sure where to start. So I’ve decided to begin at the end, with Ashley’s breakfast.

Ashley was one of our two lovely hosts when we were in Jackson and she made us a delicious breakfast of egg sandwiches with truffle aioli and arugula the morning that we had to skip town. The truffle aioli made the sandwich and I intend to pick up a bottle of black truffle olive oil as soon as I win the lottery this week (maybe from the aforementioned gas station).

Forgive me for not having the exact recipe, but all great recipes are meant to be experimented with and modified (for example, I asked Ashley to hold the bacon on my sandwich.) Any way you slice it, it’s going to be delicious…

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Ashley’s sayonara egg sandwiches with truffle aioli

Ingredients:

English muffin

egg

arugula

black traffle infused olive oil

mayo

cheese (optional)

Directions:

Fry an egg over medium. Mix together a small amount of truffle olive oil (maybe a tablespoon) and a couple of tablespoons of mayo (to taste). Toast an english muffin. Spread the truffle aioli on both sides of the english muffin. If you feel so inclined, slice a piece of white cheese and place on one side of the muffin. Place the egg and a layer of arugula (the spicer the better, says Ashley) on the muffins. Make into a sandwich and eat. Enjoy.

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I’ve got to run (into a lake), but stay tuned for more stories, recipes and photos from Wyoming… Until then, stay cool.

Wyoming or bust

Greetings from the equality state, where Dan and I have been visiting our dear friends in Cheyenne and letting them spoil us with meals like salmon burgers and spinach naan pizzas (recipes and photos to follow). We celebrated the fourth of July with a traditional meal of paella, lobster tails and sangria (isn’t that what everyone has on America’s birthday?) When we haven’t been watching this fascinating program that Derek introduced us to about looking for sasquatch (‘squatch’ as it’s called in the industry), we have been enjoying our meals and evenings in their lovely backyard.

Backyard Cheyenne

If you are looking for a special way to celebrate something this weekend whip up a batch of Sangria and play the Wisconsin game, which Dan and I invented on I-80 (minus the drinking part) and played last night with our Wisconsin ex-pat hosts: Sit in a circle and name off as many cities/ towns in Wisconsin until you can’t think of anymore, take a drink if you repeat one that has been said. Cheers the person who comes up with Trego, Chicag or Rio. Wisconsin fun this exit.

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Fourth of July Sangria

This recipe comes from the PBS site for Everyday Food

Ingredients:

2 juiced oranges

2 oranges sliced

2 lemons thinly sliced

2 limes thinly sliced

1/3 cup super fine sugar

1/4 cup brandy

1 bottle red wine (we used a Yellow Tail shiraz/ grenache blend)

2 cups club soda

Directions:

In a large pitcher stir together orange juice, sugar and brandy. Stir well. Add wine, fruit slices and club soda. Stir. Fill glasses with ice. Pour, serve, yum.

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Our Wyoming adventures continue to Casper and then my old stomping grounds, Jackson, where I can’t wait to sit outside at Teton Thai and order the chocolate bread pudding at Rendezvous Bistro… Stay tuned.

Tips for winning the summer

When Mr. Obama gave his state of the union speech last winter he discussed winning the future. I love this. I mean, who doesn’t want to win the future? It reminds me of the time that I was an archery instructor (?!) at a summer camp and a young man named LaTroy declared in a boastful voice: “I won archery.” You know what LaTroy? You did. So let’s win obscure things today, shall we? Here are a few tips for winning the summer.

Tip #1: Enjoy a delicious lunch. One with cheese, sauteed kale and a sliced tomato with sea salt. Yumtown. Population: you.

Tip #2: Avoid swimmer’s itch… I lost at this one.

Tip #3: When the temperature hits the 90s, chop four inches off of your hair.

Tip #3 part 2: Go to Thorps on Atwood for said haircut. They give you a can of pbr upon your arrival.

Tip #4: Sit close to the fridge.

Tip #5: Meet up with some friends and enjoy a tall glass of iced tea from Mermaid Cafe.

Tip#6: Take a road trip. And if you find yourself on Highway 20 in eastern Iowa on a Sunday morning, take the exit near Dyersville and visit the field of dreams before anyone else arrives. Run the bases. Yell, “Go the distance” at a father and son playing catch as you flee the parking lot.

Tip #7: Make beergaritas. My sister and I made them for the first time last summer after our cousin told us about them. Delicious.

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Beergaritas

Ingredients:

1 can frozen limeade

1 1/2 cans pbr

1 limeade can full of tequila

2 limeade cans full of club soda (or Squirt)

Directions:

Mix ingredients in a pitcher. Serve over ice. Cheers to winning stuff.

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Bonus points if you see fireflies tonight… Happy July.