Eating – Mom's Guide to the Galaxy

Kura Sushi, conveying food to your table

Salmon passing on the conveyor belt at Kura Sushi

Conveyor belt sushi is not a new concept – instead of placing a food order, every table is next to a covered conveyor belt the transverses the restaurant, carrying sushi from the chefs (usually somewhat visible) to hungry guests. One of the puzzles, however, was how much you’d be paying at the end of the meal. Typically (at the restaurants I’ve visited) the plates were color-coded, with different prices based on the plate color, and a reference sheet on the table.

Golden Crunchy Roll passing on the conveyor belt at Kura Sushi

Kura Sushi has taken a different approach, standardizing the plate price and varying the quantity on the plate. The next advantage – besides making it easier for guests to track their spending – is that each table has a receptacle (not pictured, sorry) to slide your empty plates into. In addition to keeping your table clear, it reduces the staff responsibilities at each table.

The robot at Kura Sushi carries a tray to deliver your drinks.

Of course, the robot delivery drinks helps too. When we first arrived, we were created at the door, and as we were seated, asked if we have visited a Kura Sushi before. If you haven’t, your waiter or waitress will bring a practice plate over, so you can practice popping up the cover and removing the plate. That process needs to be fairly quick, since the plate is trying to escape on the conveyor belt. At my second visit (just a week apart, at different locations and with different people), the entire chain had rolled into a Dragon Ball Z promotion, with a dispenser above every table automatically dispensing a prize when the table reached 15 plates in the receptacle.

That’s standard plates, mind you… there are some dishes (such as the fried scallops) that you can order that come on plates that clearly aren’t intended for the receptacle. There are also soups (miso, ramen, udon) that arrive in bowls… there’s no way they would fit. Those are added to your bill when you special order them.

If you do special order – from the touch screen above your table – the screen will announce your incoming order as it zips towards you on the upper level belt. Even if you special order something, the dishes that you see on the conveyor belt have the same price; all prices are noted on the screen.

Altogether, it’s a delightful way to enjoy sushi.

Cooking like a pirate

When you learn to cook, you typically follow recipes – whether in writing or instructions from someone else – usually as precisely as possible. I recall a kids’ cookbook growing up that included basic recipes for things like scrambled eggs and grilled cheese sandwiches, and I do mean basic: bread, American cheese slices, and butter (for the outside of the bread). As I grew more comfortable with each recipe, I began to alter it. The American cheese became a combination of cheeses (typically Havarti and Pepper Jack), I stopped buttering the outside of the bread, and began adding vegetables or even sandwich meat. Yes, you could argue that it then becomes an “[insert sandwich meat] sandwich” instead of a “grilled cheese sandwich,” but the important part isn’t the name… it’s the fact that I enjoy eating it.

Rice buried under sauteed shrimp, asparagus, and a yellow bell pepper, garnished with feta cheese and a sliced lemon-stuff olive. The olive is only there because we haven't found any other way we like that particular stuffing option.

Now, when I find a new recipe, I treat it more like the pirate’s code in Pirates of the Caribbean: “the [pirate’s] code is more what you’d call ‘guidelines’ than actual rules.” This shrimp bowl, for example, is very loosely based on a shrimp bowl recipe from Centr. (To be fair, I have made their recipe as written.) Theirs is almost certainly healthier, deliberately balancing the appropriate carbs, greens, and protein. My approach was more cobbled together with ingredients currently available in the house, including leftover rice. Thus the recipe became simply guidelines.

Ultimately, my goal when cooking is to make something we enjoy eating and that we have the ingredients for. Not every meal has to be a fancy attempt to follow a recipe precisely; it’s more important to have a fairly balanced meal that can be assembled in a short period of time.

Exploring something new through Restaurant Week

First, let me explain what Restaurant Week is: a joint marketing effort between a city and several local restaurants, presenting a fixed price menu – typically lower than regular prices – to attract new customers. I learned of this winter’s Restaurant Week from the Facebook page of nearby Geneva, and thought it would be a fine opportunity to explore something new. We were originally going to try a different restaurant on a different day, but postponed due to incoming snow. When I checked the next day, as we were getting ready to leave, our original choice was completely booked, we decided to wing it by driving to a part of Geneva that featured several restaurants, hoping that our first choice there would have space.

They did have space, so we ended up having a lovely lunch at Barrel + Rye. You’ll be shocked, I’m sure, that a restaurant with an extensive whiskey menu was already on my radar. I had walked past it one morning, over a year ago, after shopping at Geneva’s farmers’ market.

What appears to be a bland white soup garnished with snippets of something green was a delightfully tasty celery root and coconut soup.

Their Restaurant Week lunch menu had two courses with two choices to choose from: Celery Root + Coconut Milk Soup or Citrus Salad, then Italian Roasted Pork Sandwich or Chicken Shawarma. (Dinner had different entree options, plus a dessert course.) We both selected the soup. (This was also their Soup of the Day, so it’s not listed on the normal menu.)

Cheese curds are a Midwest staple. Brie cheese curds, however, are something I had never encountered before. They were tasty with the raspberry jalapeño jam.

But wait! The Shareables section of their normal menu has Brie cheese curds with a raspberry habanero jam. Since we both love cheese curds, and had never tried brie ones, we opted to include an appetizer as well. (There are also white cheddar cheese curds available as part of another appetizer.)

Italian Roasted Pork Sandwich (including broccoli) with a dipping sauce and a side of tasty seasoned fries.

Chicken shawarma and vegetables tucked into naan bread, with a side of tasty seasoned fries

After all that deliciousness, we made it to our entrees: an Italian Roasted Pork Sandwich (listed as Philly Italian Pork on the normal menu, which explains the dipping sauce) and Chicken Shawarma, both with sides of tasty seasons fries. And yes, I tried a new (to me) whiskey: Rabbit Hole Dareringer.

Given the tasty food and fabulous service, I suspect we’ll be returning to Barrel + Rye before the next Restaurant Week.

Florida 2022: places to eat

I’ve discussed culinary tourism before… when traveling, we like to explore new (to us) restaurants. We certainly managed that in Florida! I’ll mostly let the photos talk here.

Key West: The Cafe – we had walked past several restaurants on Duval Street when this charming restaurant on a side street caught our eye.

Miami: Tapas de Rosa – this was a Google find, looking for somewhere to get a nice lunch between Vizcaya and Miami Beach. Being a tapas restaurant, we selected several small dishes to share.

Miami Beach: the quest for restaurants, hidden inside hotels and apartment buildings, led us (with Google’s help) to the delightful Lola Restaurant & Grill. We likely would have eaten there again if it weren’t for the next day’s lunch.

Dinner at Lola Restaurant & Grill in Miami Beach

Coral Gables: Havana Harry’s does not skimp on portions – we ate three or four meals from the leftovers after this lunch! Pictured below are three entrees and one of the plates of side dishes. (Also, arrive early for good parking.)

Lunch (and a couple other meals from leftovers) at Havana Harry's in Coral Gables

Melbourne: Pane e Vino, to my delight, had escargot on the appetizer menu. Yeah, I know, that’s a French dish. I had it anyways.

Kissimmee: Last, but certainly not least, was El Tapatio, a Mexican restaurant recommended (and rightfully so) by our hotel. What’s that greenish drink in the photo, you ask? That was a delicious avocado margarita (not to be confused with a key lime milkshake I had near the Everglades).

Driftless Glen Distillery

Recently, I drove to Minneapolis for a weekend. Without traffic or pit stops, it would be around a six hour drive. But what fun is a road trip without some interesting stops along the way? The first stop was to revisit Ehlenbach’s Cheese Chalet to purchase some bratwurst for that evening’s grill. It was a little early for lunch at that point, so we ignored the variety of restaurants at that exit and rejoined the highway.

Almost immediately, I noticed a billboard for Driftless Glen Distillery – and restaurant – in Baraboo, twenty miles down the road. Between cities in Wisconsin, that’s only three or four highway exits. This is not dissimilar to how I discovered Journeyman Distillery a few years ago, though the signage for finding Driftless Glen once we left the highway wasn’t as good as Journeyman’s. Fortunately, technology was able to determine the correct path, leading us past Circus World, which I may have to return for on a separate occasion.

As the weather was near perfect (and, let’s be honest, there’s still a pandemic going on), we opted to dine outside. This provided a lovely view of the river, including the occasional kayakers drifting by. I rarely drink soda, but on a whim, ordered a Shirley Temple. I was a bit puzzled by the color when it arrived, it’s darker than usual… it’s made with real cherry juice instead of the usual grenadine.

Driftless Glen Distillery in Baraboo, Wisconsin. A Shirley Temple made with real cherries. Pasta salad. Driftless Glen sampler pack: brandy, bourbon, rye, 51 rye; Mammoth Distillery Cherry Bounce; Driftless Glen New American Gin.

The food was as tasty as the drinks, and we followed up our lunch with a stop in their retail shop. Torn between multiple bourbons and ryes, I found a sampler pack that settled the choice for me. When I queued up to pay, the couple in front of me asked where the samplers were so they could purchase one as well. They had a couple different gins as well; I opted for their New American. (The Mammoth Distilling Cherry Bounce was waiting for me in Minneapolis; I haven’t been to their distillery… yet.)

I can’t speak to the brandy… it’s tasty, but I don’t recall the last time I drank brandy, so have little room for comparison. Their bourbon, rye, and gin are also nice. The 51 Rye, however… well, that’s something worth taking a detour for. I would absolutely go out of my way to buy that again. Not that I have to – now that I know about Driftless Glen, I know to look for it at my local Binny’s. Though I suppose I’ll have to visit again for their Shirley Temple.

I forgot to buy bread.

I went grocery shopping Saturday morning and forgot to buy bread. (I generally make rolls, but I prefer to buy loaves of bread.) After dropping off some spare raspberries and strawberries that afternoon, I considered stopping somewhere to buy bread, but there aren’t any shops on that particular route home. So I deferred the chore until Sunday.

Early Sunday morning, it occurred to me that farmers markets are open again, and there was probably at least one near me on a Sunday. For those of you unfamiliar with farmers markets, they’re typically outdoor markets with fresh produce and other shopping that are only at that location one day a week. They frequently have fresh bakery products, which is what drew me to Google this fine morning.

Sure enough, I found a Sunday morning farmers market five miles away. Shortly after eight in the morning, I headed out, hoping to find bread and perhaps some bite-sized tomatoes.

As you can see, my mission was successful… there were several stands with baked goods, one specifically with loaves of bread, where I selected a sourdough rye bread. Directly across from it was a produce stand where I procured a multi-colored selection of small tomatoes.

The unexpected purchase, however, was the delightful find for the day. Anybody who has gone to the nearby Renaissance Festival has experienced the delicious smell of roasted nuts with tempting samples luring the passerby in. Apparently, the Geneva French Market includes freshly roasted nuts as well… with the choice of whiskey-roasted or vanilla nuts, produced by Nuts To Go. They are, in fact, quite tasty.

And that is why I went looking for a recipe – Honey Whiskey Roasted Pecans | Kara Lydon – and am wondering what effect using different whiskeys will have on the flavor.

Ups & downs to adulting

I was at the grocery store the other day, forlornly noticing that my preferred brand of peanut butter was absent from the shelf. The space was there, but not a single jar of crunchy (my preference) or creamy peanut butter in that brand were available. I sighed and reached for my purse… picking a different brand requires glasses, which is definitely a downside to adulting. Not just because I now read ingredients where I didn’t used to, but because I can barely read most of the label other than the brand name and the creamy/crunchy part. After some grumbling – mostly wondering why there’s anything other than peanuts and a minute amount of salt, and definitely not buying the one with sugar added – I settled on a new jar. (Don’t worry, nobody was staring at me… I tend to do my grocery shopping at the crack of dawn, when the store is mostly empty.)

It led me to consider other ups and downs I’ve encountered recently. I had an emergency dentist visit last month which resulted in a root canal, and anybody who’s experienced that sort of dental pain can tell you it’s definitely a down. But it had an up side… I had just enough in my Flexible Spending Account (FSA) to cover it, which means it wasn’t hitting a credit card bill and I managed to clear my FSA for the year.

For any readers outside the US, an health-related FSA account is money set aside before income tax calculations, and can only be used on health expenses. If unspent after the year plus grace period (in this case, 3 months into next year), you lose the money. In addition to actual medical appointments, it can be spent on some related items, with weird exceptions like covering dentist visits but not toothbrushes. It can lead to weird shopping on FSAStore.com and related sites at the end of the grace period, as you decide just how many first aid kits you really need.

Zuko, perched on the top level of the cat tree. Across the room, two toy mice near the garage door.

Our kitten is definitely an up… but like every cat, Zuko has his personality quirks. His is so excited about toys, particularly mice, and this one type of mouse gets… special… treatment. Watching him drop a toy mouse in the water is funny, until you realize how absorbent it is and see the trail of water he leaves as he drags it around. It’s downright hilarious to see him pause as he runs in from the garage to his bowl; if there’s a mouse between them, he will pick it up and carry it to the bowl. Yes, he sets it in the bowl. *sigh* Dropping one of his mice into my martini… that was definitely a down.

Ups and downs are a part of life… try to laugh when you can, even if there’s a toy mouse in your martini.

Find something that makes you smile.

This year has given us all some time for introspection. Well, that or video games. And if that’s what makes you smile, go for it. We each have different needs.

My garden makes me smile. Looking out at the flowers, stopping to smell the peonies (which smell like roses!), admiring the sunflower that has sprung up in the keyhole bed… particularly after losing all the sunflowers I planted out back to some hungry critter, and unsure whether the front yard sunflowers will survive whatever’s leaving holes in the leaves.

But I can’t complain too much about the critters… I just smiled at a rabbit hopping through my back yard. And have you ever watched a woodchuck run? It’s like a low to the ground penguin waddle, with hips shifting back and forth as it leaves a trail in my grass. Of course, that may be who ate my pea seedlings. It’s hard to tell, I’m not spotting the rabbits or woodchucks in the raised beds.

Keyhole garden with prominent sunflower (no flower yet)

At a guess, it’s birds eating my strawberries, but at least that’s the actual fruit. If the sunflowers had grown to full height, most of the seeds would have been consumed by the birds. The peas probably would have been shared between us and the woodchuck.

The cats June and Diane sitting on a cat rug

And then there are the indoor critters, sources of amusement and frustration. I walked in to these faces this morning. I was immediately suspicious. This was after breakfast, so they weren’t expecting food, and the third cat, Arwen, wasn’t in sight. Arwen is the main troublemaker, the one who figured out how to open the crockpot over Memorial Day weekend, landing a paw in my chicken soup. (Knowing it was possible, Diane then followed her example.) As it turns out, Arwen was lounging in the bay window, and I still have no idea why these two were eagerly awaiting my return from the garden.

Pork chops with cherry sauce, peas, garlic mashed potatoes with chives

I also happen to enjoy food, eating it and preparing it, given enough time. And it’s a mix of things I grew up with – like omelets, which Dad would make on Sunday mornings, grilling on my Big Green Egg – a gift from Dad, or making a pizza from scratch. We’ve developed a Friday night pizza habit, and while the multigrain crust is pretty much the same each time, the toppings vary from week to week, and sometimes I switch from tomato sauce to pesto.

This is by no means the entire list of things that make me smile, just a few things that came to mind. What makes you smile?

Lickity Split – ice cream and more

On our way to black belt camp last weekend, we missed our first lunch choice (my fault) and bypassed our second (not realizing yet that we had missed our first), so we found ourselves in Brookston, Indiana searching for a late lunch. For anybody not familiar with Brookston, the Wikipedia entry for the town shows it’s total area as 0.66 square miles with just over 1,500 residents as of the 2010 census. A quick map search showed a few restaurants nearby, but Lickity Split was the closest. We pulled in across from it, wondering if it was just ice cream, and noticed a sign mentioning other food options – hot dogs and burgers were available.

The other food options are a tiny portion of Lickity Split’s menu… you could get lost in their ice cream/milkshake/malt options. When we ordered, we were warned that the fries would take 10 minutes… that didn’t seem like long until the milkshakes were served after about 2 minutes and the burgers after 5. Talk about fast! I had just finished my burger when the fries arrived; we actually discussed ordering a second burger each because of how fast they were ready and how hungry we were.

The other great thing about their milkshakes (I ordered butterscotch) was the size. A small milkshake was actually just that, a single serving milkshake. While I love a good Oberweis milkshake, I typically split it across multiple meals because of the size, but the Lickity Split small milkshake was perfectly sized to finish with our meal. Even if we eat somewhere else some years, this will be a good place to pick up a milkshake on the way to or from camp.

Sushi… burrito?

A sushi bowl at Poke Burrito We found ourselves looking for lunch in Oak Park recently, having seen a movie (Toy Story 4, stay through the credits) and torn by the varied selection. We had passed a couple sushi places, so another one didn’t surprise me, until I saw the name: Poke Burrito. And under that: “Sushi Bowl – Sushi Burrito”. Suddenly, our choice was made.

The restaurant is small, there’s indoor seating for less than two dozen people, with some outdoor seating to supplement in reasonable weather. The menu is fairly straightforward – you pick one of seven house creations or build your own from the list of ingredients, then decide whether you want it as a bowl or a burrito. If you select a burrito, you then choose between seaweed and soy paper.

As you can see from the photo, I opted for a sushi bowl – Jimmy’s Creation, which features both salmon and tuna (I’m trying to keep my doctor happy by occasionally eating fish), along with other ingredients, on a bed of brown rice. While eating, I mixed small sections together, so I always had a bite of multiple ingredients. (I realize I could have stirred the entire thing before I started, and I may do that next time.) Cassandra chose a sushi burrito, which, as expected, was massive and had trouble staying together.

We enjoyed the food and service, and definitely expect there to be a follow-up visit now that we know that sushi bowls and burritos are a thing.