We all have summertime rituals and mine have changed over the years, depending on my age and location.

When I was young in upstate New York, my mom was the concession manager for the local lake’s food booths. It meant long days spent at the lake, swim lessons with the lifeguards (Moment of Truth – my sisters and I all had crushes on different members of the life guard squad), and all the summertime food you can imagine. If you click on the link, we used to sit up on the grassy area so Mom could see us from the concession windows. I learned to spin cotton candy, work a commercial popcorn machine, and had my hair totally bleached out to strawberry blond by the sun. Of course it was child labor, and I wasn’t paid, but I didn’t care and I only worked at closing or when it was REALLY slow. It was a treat for me. I will never figure out how Mom put up with all those teenagers!

One of the rituals we had was stopping at a farm stand and picking up huge paper bag or burlap sack of corn on the cob and that was dinner. Dripping with butter and eaten off flimsy paper plates -you know, the kind with the dimples around the edges – I didn’t think anything ever had or ever would taste so good! I still believe that. We also had treat nights when a trip to The Country Cone on 9G was in order. And let’s not forget the Friendly’s ice cream sundaes…

In Maine, where I lived for a short while, we waited with baited breath for Memorial Day Weekend when the Houlton Farms ice cream stand would open. There was very little entertainment in northern Maine, so when “The Dairy Bar” opened it was a town event! There was no parking and a line around the block. They had the BEST soft serve ice cream. These days I have to accept Dairy Queen as my only soft serve option. No Carvel. No Houlton Farms…boo hoo for me (and don’t talk to me about Luv-It – it’s too far to drive for a quick cone).

Here in Vegas summer starts early and I get to grill year round. So I can hardly call a cookout a Summertime Ritual. As stated above there is no GOOD soft serve near me, so what is my Summertime Ritual? It’s still corn on the cob! Instead of the burlap sack from a farm stand, I get a whole box from the local grocer and have at it! There is something so summery about eating corn on the cob. I don’t care if it is grilled, boiled or steamed, I just love it! In San Antonio I came to love the way the Mexican street food trucks did it, with a creamy mayo sauce, chile and sometimes queso fresco or cotija.

So here’s to corn on the cob and the official beginning of summer for me!

Food Memories this week have been slim since we spent time lounging by the pool. Snacks and drinks at RM Seafood, a wedding reception, and steaks on the grill, all with friends from LA top the list.

Until next week, go out and make your OWN Food Memories!

Even as a kid I loved that song by the Lovin’ Spoonful. As a kid growing up in the country I LONGED for summer in the city even though I didn’t understand all the lyrics in the song. I live in a city now and I don’t regret it one bit. I don’t miss the country life, except maybe for the produce.

First of all, Thank You! to everyone who shared the blog last week – there was a record number of hits. Keep sharing and Thank You again!

I have come to the realization that I am obsessed with anything that is made from reused/recycled flatware, utensils or silverware! And they keep popping up at me, everywhere I turn. It’s kinda like the shopping gods WANT me to find these things! I have no idea WHY, but I think I can remember when it started. Years ago while living in Maine, Friend Beth and I went to a craft fair and I was tickled by these wind chimes. I had to have them. At the time it was a major expense for me, but I splurged and bought them anyway. They have since tarnished and I leave them that way on purpose.

Flash forward several years. A few years ago Friend Dani and I went to an outdoor art fair and I had this keychain custom made. I had the artist (I have woefully forgotten the name) make them for my sales team members that were attending a conference with me. It was homage to “Rock On” – a phrase I use far too frequently.

For Mother’s Day John gave me a “spoon ring”. You older readers are well acquainted with these small affectations that are a throwback to the 70’s. I think everyone had at least one back then. For those of you NOT in the know, a “spoon ring” is the decorative handle of the spoon cut away from the bowl of the spoon and turned into a circle for your finger. I thought it was really cute of him to give me that considering my blog title and Twitter handle.

Now, everywhere I turn I am confronted by artwork, tools, clocks and jewelry made from flatware, utensils and silverware. Is someone trying to tell me something? My fave is the octopus necklace below. How cool is that?!
Available here

I am thinking I need this! Get it here.

John already bought me this bracelet. Purchase here

And how interesting would THIS be on your desk? Shop here

It leaves me wondering who used these tools for their original purpose? How did someone come up with the idea to make use of them in a new way? What would have happened to them if they weren’t reused/recycled? (Moment of Truth – I am not the least bit crafty, in fact I am decoratively impaired and I don’t even accessorize well, but I appreciate and admire crafters and their work.) I am now enthralled with the idea of recycled art and reuses for things. For some time now I have been reusing interesting “craft beer” bottles to hold my olive and grapeseed oil in my kitchen (I just put a re-sealable wine decanter top on them for pouring). That’s about as crafty as I get.

Think about your kitchen. What do you recycle? Do you compost? Are you cleverly reusing something in a way not originally intended? Great! Be sure to comment and share your stories. I love to hear them.

Food Memories this week include making soup for Friend Laurie in my new Blendtec blender, a lovely Ancho Chile and Cider glazed pork loin and a fantastic shrimp boil for Father’s Day with some of our dearest friends.

Changes are coming to this blog – pretty soon I will start sharing recipes I find from different sources that are fantastic, or recipes that I develop. Also, take the time to visit our sponsors if you are so moved.

Until next week, go out and make your OWN Food memories!

Public Service Announcement – Since 1988 I have been using canvas grocery sacks. I began actively recycling in 1992. I had to rinse, scrape labels off and drive the recyclables to the center and I continue to make attempts to reduce my carbon footprint. Take a stand and if you haven’t already started using your own reusable bags at the store, try it! They are stronger, last longer and you won’t have so many of the little plastic bags floating around your house. It’s a little change that can make a big difference down the line. If this isn’t your thing – try something else to reduce – reuse – or recycle!

As a retired Military wife, it would be easy for me to do a blog on Military Service. 13 moves in 21 years; pride in my husband’s Air Force Career; the globe spanning friends I have, etc. But think about the word MEMORIAL…it’s about memories.

It would be easy for me to write about Holiday BBQ’s and long weekends. But I won’t.

I always write about Food Memories and the people who help me make them, but this weekend at an outdoor concert – English Beat FYI – during Punk Rock Bowling weekend, I realized everything old is new again. I watched this crowd of people and there was no ONE singular style, age bracket or other identifier. The things that did stand out were the Mohawks. For those of you who didn’t know, I had a modified ‘hawk back in the day, complete with bleach blond tips on my red spikes. I haven’t seen this many ‘hawks since I was in college! It astounded me.

Of course that led me to think about food trends that come and go in waves. For years restaurateurs could only use what was in season, what was locally produced or procured and they made the best of it. With advanced shipping and commercial farming procedures, restaurateurs had access to far-away ingredients and out of season ingredients. And that’s the way it was for years; putting all things on the menu at all times regardless of the appropriateness of it. We all suffered for it. Poor quality and crappy, tasteless produce, just because we COULD get it. And of course we all still fall prey to wanting those strawberries in December, and they almost always taste like cardboard.

These days there is a resurgence in shopping locally, using only in season ingredients and using everything! For ages, people would never think twice about using an entire animal and eating ANY part of any animal. Chris Cosentino from Incanto, in San Francisco, is amazing. He has really upped the ante in using the ENTIRE animal. Until a few years ago I rarely ate any offal at all – only livers – but now I am a JUNKIE for sweetbreads and I also love kidney. And I have Brian Howard to thank for my introduction to pig brain mayo – yes, really.

Check out used bookstores and thrift shops for OLD cookbooks and you will find numerous recipes for offal and little used produce. When was the last time you ate a persimmon? Brussels Sprouts? Fiddle head ferns? Whole artichokes? Dandelion greens? Try thinking of something old and making it new again. As the song goes, try revitalizing your taste buds and remember, everything old is new again.

Food Memories this week include eating with High School friend Jimmy S. at Herbs & Rye, smoking a turkey in my Big Green Egg; snacking, drinking and dancing my way down Fremont Street with hubby and friend Dani B.

Until next week, go out and make your OWN Food Memories!

I love a Foodie event as much as the next person, and once a year I get the opp to work one of the BIGGEST in my city. Let me tell you it is VERY different than simply putting on a cocktail dress and attending one!

A few years ago I was contacted by an old friend from High School who wanted me to work with him when he came to town for Bon Appetit’s Vegas Uncork’d. Initially I demurred and said that my skill set wasn’t what Tim thought it was, and then, after much persuasion, I relented and participated. And I have been doing so each year for T.W. Garner – the makers of Texas Pete Hot Sauce.

When you walk into an event like this and see all the uber-cool Chefs and sample all their food, did you ever stop to wonder what goes into it? Well, let me fill you in on a LITTLE bit of what I saw.

Weeks, in some cases MONTHS, before the event, chefs start working on their sampling menu. Should they showcase something on the regular menu? Feature a potential NEW item to get customer reactions? Create something exclusive for this event? In the case of Texas Pete (TXP from here on out), because there is no brick and mortar location here in Vegas, whatever we make is to showcase the sauces and it changes every year.

Because TXP travels in from Winston-Salem, NC, there are a LOT of logistics that go into making the whole scene happen. Product, banners, logo merchandise and specific food items need to be shipped in. This year pork bellies from Newman Farm arrived for braising (previous years included Wagyu beef, Newman Farm pork tenderloin and edible flowers), chef’s jackets with embroidered logos and cases of sauces arrived. The biggest challenge is that because TXP doesn’t have a restaurant here, we work as guests in a local hotel kitchen, and sometimes the shipped in products don’t end up where they are s’posed to go. There is undoubtedly confusion on the part of the shippers AND the receivers and the packages get misdirected. A few things did NOT arrive and there was last minute knees bent running about to fix the problems.

This year we had the pleasure of working with Caesar’s team and Chef Scott Green. They were incredibly accommodating and it was even better that the event was held AT Caesar’s and we didn’t have to transport all the goods from another property the night of the event as we have done in the past (major pain in the ass). We did, however, walk MILES of underground tunnels to get from the loading docks to the kitchens to the pool area (where the event was held) and back. (Moment of Truth – I lost 5 lbs this week because of all the walking, “weight” lifting and lack of time to eat). I worked in the kitchens and tunnels and I worked in the booth helping to put out Chef Tim’s creations.

I have no horse in this race so why do I do it? I can promise you that it isn’t the money. It’s mainly for the challenge I guess. I LIKE problem solving. I like being behind the scenes, knowing that I helped pull together a good event and seeing all the insider stuff. For those of you that don’t know, I am NOT a CHEF (I am a really good cook) and I work from home. Each year after this event it takes me 3 days to recover from the week of 16 hour days. I am physically and mentally exhausted. Is it because I don’t work full time that I don’t have the stamina to do this on an extended basis? Am I a wimp, a whiner, a cry baby? Yeah, maybe a little…I think next year I may just put on the cocktail dress and attend rather than work it…nah, just kidding. One thing I know for sure is that I DON’T want to be a Chef. They work too hard.

Biggest downer? My apron was stolen/lost at the Grand Tasting and my phone with all my cool pics on it is now GONE, along with everyone’s contact info. So there’s only one pic and I am not in it! If TXP shares the photos with me, I will post them in an addendum blog.

Left to right – Chef Larry McFadden, Chef Tim Grandinetti, and Chef Nate Duensing – I am their cohort in crime for this event.

This week’s Food Memories include some great bites at The Grand Tasting, Saturday Night Truck Stop at Tommy Rockers and Mother’s Day Brunch at Simon complete with a Bloody Mary bar.

Because I failed to get cocktail sauce for my shrimp, I added them to my Texas Pete spiked Bloody Mary. Oh, and BTW, Chef Kerry Simon tweeted Texas Pete Garlic Hot Sauce as his hot sauce of the week.

Until next week, go out and make your OWN Food Memories.

As I do every year on the 23rd of April, I remember my fave English teacher from High School – Frank Sullivan – and I revel in the way he taught me to LOVE Shakespeare. In case you were wondering, Shakespeare died on his birthday, April 23rd. (Another author who died April 23rd is Miguel de Cervantes from Alcala, Spain – we saw his home when we lived in Spain. Sully introduced me to him too – via Man of LaMancha). Thanks Sully!

Sunday was Earth Day and like any eco-minded citizen I was thinking of how what I do has an impact on Mother Earth. (Moment of truth – I hate it when people use “impact” as a verb.) Recently while traveling I had some food trash to toss and I was searching for a bin while waiting in line. One of my fellow travelers pointed out a recycling bin to me and I explained that it was TRASH, not recyclables. He went on a tirade about how he didn’t see the point in recycling because it didn’t make anything “cheaper”. In a controlled voice (difficult for me, let me assure you), I explained that recycling wasn’t about making things cheaper it was about not turning our planet into a gigantic landfill of steaming trash. Because he was truly ignorant and unwilling to learn, I recited the line about teaching a pig to sing in my head and turned my back on him.

I am only one, but I am one. I cannot do everything, but I can do something. And I will not let what I cannot do interfere with what I can do. Edward Everett Hale

Therein lies the truth to everything, but in my mind particularly to Earth Day. So here, in addition to recycling, is what I do to make a small difference:
– I have used canvas sacks for my groceries since 1988 – once again I was fashionable before it was cool. I now have too many bags – John says I need to get rid of some and pass them on to other eco-minded people. Call me if you want to own one of my collection.
– Our herb/veggie garden is organic. It’s not only about keeping chemicals off our food, it’s about not killing bees and not putting crap into our VERY shallow water table here in the desert.
– Support local Farmers, Co-Ops and Farmers’ Markets – I pick my own at Gilcrease, shop the Farmers’ Markets when I can get there (great for interesting, uncommon stuff, but WAY more expensive. Be prepared for a little sticker shock), and I recently started using Bountiful Baskets check them out! Not only are you supporting and encouraging local business, but locally produced food you buy doesn’t have to be flown in!
– I began composting – I know according to my HOA that I am not supposed to. But mine is contained, has no odor and my neighbors don’t even know I have it because it is well maintained. You can buy a bin at Costco or other retailer, here’s a pic of the one I use, and set it up in your back yard and get your own heap going.
– I buy sustainably caught, raised, and procured meat and fish when possible. Check out Monterey Aquarium’s Seafood Watch info on Sustainable Seafood. There’s even an app for your phone so you can check on the go! Thanks Rick Moonen for the education! Also check out Blue Oasis Shrimp (available at Albertson’s across the Vegas Valley) – grown in a sustainable facility in the desert believe it or not! No freezing, no jet fuel used for delivery, cleanly raised organic shrimp!
– I drive a car big enough for my purposes that gets at least 25 MPG on the highway.
– I support environmental charities like The Arbor Day Foundation.

To celebrate Earth Day this year, I made a Mainly Meatless dinner (of course there was bacon) of great seasonal veggies and falafel for dinner. The Meatless Monday movement has taken hold, but I don’t participate. I eat whatever strikes my fancy and if Veggie Night is Thursday instead of Monday, so what?

I challenge you to look at how you shop, eat, garden, recycle and see if you can make a small (or big) change that will make you feel like you are contributing to the GREEN solution.
This is what part of my garden looks like today. You see strawberries, mint, thyme, marjoram, mint and a tomato plant in the pot.

This week’s Food Memories are eating fiddle head ferns for the first time in more than 15 years (LOVE them), finding a vintage copy (older than I am!) of Larousse Gastronomique during a Cash Mob outing to Dead Poets Books, sushi and beer with the Bells, A fun Beer Festival at Tivoli Village, my first trip to the Downtown Farmers Market, and harvesting my own leeks! This weekend you can find me at the Foodie Fest at the Silverton. A portion of the proceeds will be going to my pet charity – Three Square Food Bank. Hope to see you there!

John at the Beer Fest