Cocktails are all about proportions. The secret to yesterday’s post was my strong preference for 4:1 with only one minor exception. When I took a cocktail class way back when with Jeff Hollinger, his colleague explained that she didn’t know any recipes, all she knew were proportions.
And I understand that baking is all about proportions too.
These days I’m suffering from the tyranny of inverse proportions. As in, the quantity of things I want to eat over the course of the day is inversely proportional to the number of meal eating opportunities. This was played out earlier this week when I confessed it took over sixty days to finally grab that much anticipated egg and cheese sandwich.
Sometimes the timing of things just works out. Like getting to slip into the new distillery late Wednesday night. But that was only because Matt and John were burning the midnight oil in preparation for their grand opening today. Or scheduling coffee with a new food blogger who was interested in chatting about the community.
But most times, instead of working out, I simply miss out.
Like Friday, October 12 is the Fusion food and wine event at the Lake House in Washington Park. It sounds like a ton of fun. Chefs Ric and Yono will be there. As will Chefs Mark Graham and AJ Jayapal who may not quite be household names around these parts. But Chef Mark has the skills. I have a hard time letting go of what AJ presented at the Wine & Dine for the Arts a few years back. Let’s just say for now that I was unthrilled.
Anyway, Friday nights are virtually impossible for me to go out. Shomer f*ckin’ shabbos.
The following week All Over Albany has scheduled two killer events. One that involves cheese and wine on a train, and the other a local food dinner (complete with farmers and optional wine pairings) at Creo.
There are only a few spots left on the train. And it’s sadly going to pull away from the station without me. That day has been carved into stone as the annual Berman Family Fall Festival Day. Which is to say we’re going to make the kids rake leaves all day, because we have a ton of trees, and our lawn is already a dumpy mess. With some of my other commitments, we can’t move up the date, and pushing it back any further could put as at risk of neighbor retaliation.
Living in the suburbs can be rough, yo.
There is an outside possibility that I can still make the event at Creo. Given that Chef Brian loves to cook fish, I was surprised to not see anything from Local Ocean on the menu. But that’s not the problem. The problem is that I like to spend time with my family in the evenings, and they apparently like to see me too. And that week we already have a lot on the books. Going out yet another night during the dinner hour is going to require a lot of finesse and charm. The big question is can I work hard to smooth it over with the family before the event sells out. We’ll have to wait and see.
Speaking of Local Ocean, that’s just another thing I want to do, but I haven’t had the time to make the trek down to their facility. I think it was Doc Sconz who wanted to come along on that adventure. Working with his schedule should be a piece of cake I am sure. Obviously, I’m joking. But I’d love to find a way to make that happen.
The answer, of course, to other people scheduling events that don’t work with my schedule is to plan my own. And in addition to the next Fussy Little Tour, I’m formulating another dinner, based around a rant from Under the Copper Tree a month ago.
The FLB will be challenging restaurants to go vegetarian.
These dinners will be small, so if you are a person and are interested in being invited, let me know via a comment or email, and I’ll make sure you are in the first round of people alerted. If you are a restaurant and are interested in participating, drop me a line and we’ll talk. Right now the guiding principles are “No salad and no pasta.” Vegetarians have been screwed in this town for far too long.
I’ll save that rant for later. Although if you catch me at the distillery later today or the Saratoga Farmers Market on Saturday, I’ll gladly give you the lowdown.