What a thoughtful and artistic gesture! They insisted, however, that I leave their creation in my office for a few days, so all visitors can enjoy it. I wonder how the nightly cleaning crew will react to the new addition to my desktop art?
Lately I’ve eaten a lot of dinners in airports. It’s not a good thing. Airport food has definitely improved over the years, but it’s still significantly burger/pizza/chicken-centric and often loaded with sodium, and eating a heavy, salty meal doesn’t exactly sit well when you immediately stumble onto a plane and then sit on your butt for hours.
So, I’ve started looking for these do-it-yourself yogurt/fruit/granola combos when I’m required to eat an airport dinner. They seem reasonably light and reasonably fresh, they’re relatively low in calories and sodium, and they don’t leave you feeling like every ounce of moisture has been sucked from your mouth and a lead ball has been lodged in your stomach.
As airport dinners go, those are pretty high standards.
Last night we had dinner at Buddy’s Pizza, a Detroit institution for decades and also home to rectangular, “Detroit-style” pizza. Russell and I split a “Detroiter” — pizza loaded with meats and cheeses, with the cheese placed on top to maximize the meaty flavor and avoid charring the pepperoni.
The Detroiter was fantastic. That should come as no surprise, because Buddy’s is frequently identified as one of the very best pizza establishments in the U.S. of A. The crust was perfection itself — light and crunchy, without the doughy gumminess you find in many “deep dish” pizzas — and the cheese on top approach really does enhance the flavor. We also enjoyed a pitcher of Buddy’s beer, a very refreshing lager with hints of citrus that went well with the pizza.
I’m pretty sure there will be another trip to Buddy’s in my future.
We’re down in Austin to visit with family and see a performance by the Austin Symphony. And if I’m in Austin, for any reason at all, I’ve got to stop by Stubb’s to have a little world class barbecue, liberally doused with Stubb’s equally world class sauce, and listen to some live music.
Last night we stopped by Stubb’s in the midst of a rambling pub crawl — which is a pretty good time to visit the establishment, incidentally — and I got the small combo plate with sausage, brisket, macaroni and cheese and mashed potatoes. It was excellent, of course, with just the right amount of smoky bark on the brisket and the creamiest mac ‘n cheese you can get anywhere. It all went perfectly with a local brew. Then, it was on to Sixth Street.
Last night the Marquette Warrior and I had dinner at a restaurant called Amada. It’s one of those tapas places that offers a number of “small plate” options that the diners can share. (In our case no sharing occurred because the MW is a strict vegetarian and I go for meat options, so we didn’t quite fulfill the restaurant’s intent.)
Tapas restaurants have a good aspect and a bad aspect. The bad is that there are lots of choices, so you end up carefully scrutinizing the menu and spending a long time thinking through your order. The good is that you end up with very tasty food that is always well presented and served in moderate portion sizes. The result is a fine meal where you don’t get plates groaning with food, and after you’ve cleaned your plates — which both the MW and I did, with relish — you rise from the table feeling satisfied but not uncomfortably stuffed.
We’ve got a problem with food waste in this country, and some of it results from unconsumed food left on plates that were overfilled at the outset. At tapas places, that isn’t an issue, which is another advantage to the tapas model.
Russell’s friend Emily Staugaitis is one of those people who seems to be a kind of natural difference-maker. Where other people see challenges she can identify opportunities, and she’s not afraid to tackle a big project — like trying to set up an urban apple orchard in a depressed part of the Detroit area.
One of Emily’s projects is Bandhu Gardens. It’s a collective effort that uses gardening to help Bangladeshi immigrants in the Detroit area use the green thumbs they developed while growing up in south Asia to connect with each other, and with local restaurants that are interested in fresh, locally grown foods. It’s also a way for Bangladeshi women to make some extra money, achieve more autonomy in their households, and get a taste of the business world in our capitalistic society.
Last year, the Bandhu Gardens group collectively sold 120 pounds of greens, beans and peppers and 25 pounds of squash to restaurant accounts. They’ve also hosted “pop-up” dinners, including some at local restaurants owned or operated by women, have begun to offer cooking classes, and this year will be selling their produce at a large public farmers market in Detroit.
It’s a classic American immigrant story, of how people come to our country and begin to make their way forward, drawing on their traditional experiences and know-how and applying them to realize opportunities in their new home. Sometimes, though, it helps to have someone who can help to point out the openings and make the potential opportunities into realities. Congratulations to Emily for helping to serving in that important role for some of the new arrivals to our land of immigrants!
Today we cycled back into the heart of San Pedro to a craft bazaar where local artisans sell their own handmade goods from wooden stands. Our mission — to find a matching bracelet at the request of the Lake Artist — was a success when a craftsman said he would make a matching bracelet, then and there. Thirty minutes later, bracelet in hand, we rolled back out of town.
It was a hot day, with clouds of dust rising from the road as trucks and golf carts rattled past. Suddenly, as if in answer to a thirsty prayer, a tiny, brightly colored grocery stand appeared on the side of the road. After ducking inside, Kish emerged triumphant, an ice-cold grape Faygo in hand. She loves grape Faygo. What are the odds?
Of course, I hate grape Faygo, but I couldn’t help but marvel at our good fortune as Kish mounted her bike and pedaled away, quaffing the soda as she went.