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Food & Wine Food & Drink

The Truth About Italia

Mary Ann Esposito says she’s on a mission to tell people the truth about Italian cooking — and that truth starts with an enigmatic statement.

“There is,” she says, “no such thing as Italian cooking.”

That’s right, the host of television’s longest-running Italian cooking show (PBS’s Ciao Italia) just said Italian cooking doesn’t exist. And what might she mean by this?

“Well, Italy is made up of 20 regions, and each one has its own cuisine,” she says. “When you’re in Sicily, you eat fish. When you’re in Tuscany, you eat steak. When you’re in Venice, you eat rice. Actually, it’s the same as in America. Memphis is known for barbecue, but if you were in Boston, you wouldn’t want barbecue; you’d want baked beans and lobster. So what’s American food, really?”

Esposito, who will be at the Wolfchase Galleria on Saturday as part of a touring show called Simon Super Chefs Live, goes on to point out several features common to all the various cuisines in Italy — features which are lost to most Americans. They add up not to a shared cuisine but a shared attitude.

“Italian cooking is regional and seasonal,” she says. “They eat food when it’s in season, and they eat local ingredients. For example, you won’t find fish in Tuscany because Tuscany isn’t on the coast. In the winter, Italians make soups and stews out of root vegetables like carrots and potatoes and day-old bread.”

Another characteristic of the Italians’ love of food is that it’s still the heart of the family and the community. If you’re over the age of, say, 40, you probably remember sitting down for dinner with your whole family on a regular basis. When was the last time you did that — much less cooked with everyone in the kitchen and spent time talking about how your day went?

“I always think of Americans as eating while reading a newspaper,” Esposito says. “How often do you see that? People are like robots — no idea what they’re eating, no time to appreciate it. Also, for many Italians, there’s a connection to the food because they may know the person who raised it.”

By now, you’re probably thinking something like, “Gee, it’d be nice to have local ingredients and the time to hang out in the kitchen to cook fabulous Italian meals, but I have a life!”

Well, this is where Chef Esposito’s true mission comes in. What she wants everyone to know — whether it’s from her TV show, her nine cookbooks, her guided trips to Italy, or her in-person appearances — is that you can create great meals on your schedule.

Consider her latest cookbook, Ciao Italia Pronto!. The subtitle is “30-minute Recipes From an Italian Kitchen,” but as Esposito says, “I tell you about keeping staples in your kitchen. I tell you about storing vegetables and other food. I tell you about multi-tasking. I tell you about dividing up the work. I tell you about using leftovers effectively.”

The book has some 80 recipes, from pasta, sauces, meats, and sides to pizzas and desserts, gathered from her extensive travels around Italy. So you too can produce from your “pronto pantry” such delights as “Grilled Pork Tenderloin with Orange Marmalade Sauce,” dates stuffed with Parmesan cheese and nuts, and pastry tartlets stuffed with ham and cheese.

The message, she says, will be the same when she appears at Wolfchase, where she’ll do three cooking demonstrations and sign books. Visitors can also get food and drink samples from various participating restaurants in the mall. “What I want people to get is how easy it is to create wonderful Italian dishes,” she says.

Mary Ann Esposito

11:30 a.m. to 5 p.m., Saturday, June 3rd

Wolfchase Galleria

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Man Day in Italy

On one of the last nights of our Italian vacation, the family had this conversation:

Dad: I found something that I’d really like to do tomorrow.

Me and Mom: Great! What is it?

Dad: A trip to the Ferrari museum!

Me: Cool!

Mom: I’ll stay in the hotel, thanks.

After some family-style negotiation, it was settled. Mom would sleep in and chill at the hotel, and Dad and I would have a Man Day. The final, successful bargaining chip was our assurance that every male member of the extended family could be taken care of souvenir-wise at the Ferrari gift shop.

So we headed out, like hunter-gatherers leaving the woman in camp. We were bound for the town of Modena, birthplace of Enzo Ferrari and the Ferrari car company. Being men, we had only a vague notion of where we were going: Modena, west of Bologna, where we assumed we’d see signs for the Ferrari museum. Good enough. Let’s go.

We made our way easily to Modena: the right highways and exits, the right tolls, the right ways out of the right roundabouts. As we approached Modena, we looked for Ferrari signs. Nothing. We headed for the center of town. Nothing.

When we started to unintentionally leave Modena, I experienced a moment of man weakness: I decided to ask for directions. I even saw a sign for tourist information and headed that way — but the European Road Rules came into play. Those rules dictate that if you’re looking for something, there will be a sign for it at a roundabout. These rules further state that when you have gone to the next roundabout, or intersection, or gathering of signs, there will be no reference whatsoever to whatever you’re seeking. And so it happened this time: Tourist Information, 150 meters. Travel 150 meters. Encounter major intersection and numerous signs. None of them says tourist information. European Road Rules strike again!

Man Rules say, “Just keep going.”

We checked the guidebook again. Turns out that while Modena was the birthplace of Enzo Ferrari, the home of the Ferrari Car Company is in nearby Maranello, south of Modena. This is in accordance with the European Road Rules’ Guidebook Section, which states that guidebooks will give no specific directions for how to find things. Undaunted, we moved on with new purpose: Find Maranello, south of Modena.

I sensed that we were now north of Modena, and a glance at the map showed a highway going west and then south, so we headed for it — not by asking directions or checking the road number, mind you, but by figuring out which town the road leads to (in this case, Parma) and then looking for signs to this town. This is the essence of European Man Driving.

So we find a sign saying Parma, the next town west, and I assume there will soon be a road going south, around Modena, and that on said road we will eventually encounter signs for Maranello. I informed Dad of my plans, and he was dubious, especially when I explain to him that I know we’re north of town, heading west, because it’s a spring morning and the sun is behind us — and that the sun will gradually move along the left side of the car and into our eyes, at which point we will be south of town, driving east, and see signs for Maranello.

We passed the turnoff for a big road headed for Parma, which means we were on the west side of Modena, and the sun was now over our left shoulders. Dad grew some faith. We kept looping around, tending left, and soon had to put the visors down. Then we saw signs for Maranello! After a high-five, we followed the signs; of course, we got all the way into the center of Maranello before we saw one reference to La Galleria Ferrari … and then, of course, at the next intersection, we saw nothing about it at all.

But we found it — and there’s no better destination on a Man Day than the Ferrari museum. You pay about 15 bucks to walk around a few rooms filled with cars and engine parts. You stand shoulder-to-shoulder among other men with cameras, waiting to take pictures of each other standing in front of various cars. Some of the men pose with shades on. There are very few women around.

Having drooled and lusted and shaken our heads in awe and taken many pictures, we then shopped, Man Style. The purpose was not to browse; the purpose was to buy. And we did buy: We got shirts and caps and stuffed animals and a board game and a Ferrari coffee mug. No doubt all of this was made in China, but we didn’t care. And we have never discussed the amount of money that was spent. In terms of dollars-per-minute, it was a historic moment in the history of globalization.

Then we put the afternoon sun at our backs and rolled toward Bologna like hunters returning with fresh kills, knowing that the matriarch would be pleased and the clan would be fed.

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Strangely at Home

As I write this, I am, apparently, in Europe. I could just as well be in Chicago, but the accents are a little different. So are the chairs. And the electrical plugs. And instead of a chapel, there’s a meditation center.

Otherwise, I seem to be in the generic world of airports, in this case with a luxurious twist. I just spent eight hours sitting in what felt very much like a room that barely seemed to move, a kind of earthquake simulation machine that occasionally twitched and hummed for effect, with a movie of clouds and ocean playing out the little windows. It almost seemed real, like we were actually going someplace.

It’s a kind of magic, really. Virtually all the hassles, except expense, have been removed from modern travel — along with any sense of where we are or where we’re going. Flying into Amsterdam is much like flying into Birmingham: You see industry, some trees, some water, some apartment complexes, then a runway … then you get up and leave your little magic room and you’re back in a hallway filled with people who look like people anywhere else, only they sound different. I even saw somebody with an LSU sweatshirt on.

Or consider this: Before I left Memphis, I interviewed a person in California to help on a book about Oregon that is being written by someone who lives in Sri Lanka.

Part of me fights this. I demand that a certain sense of wonder remain in our experiences. When we were flying over England — and watching Capote on our video monitors — a map on an overhead screen showing the flight’s path included Moscow and St. Petersburg. I wanted to elbow the lady sitting next to me and say, “Hey, check it out! We’re, like, practically in Russia!” But she’s English and uses this flight to work, and besides, English people have a better perspective on these things than Americans. They are perfectly aware of, and not entirely excited about, their proximity to the Russians. And saying Amsterdam is close to Moscow is like saying Memphis is close to Anchorage.

The comfort of flight is also more strange to me than … well, more strange than comfortable, especially when my folks cash in frequent-flyer miles to put us in the Class Formerly Known as First. I wanted to elbow the same English lady and say, “Check it out! We’ve got our own video monitors and shit! We’re already drinking before the plane even taxis! And I can, like, stretch my legs and not hit the seat in front of me — watch!” But she had her laptop out and didn’t seem too overwhelmed by the experience of “World Business Class.”

When they handed out a menu, things got truly weird. There was an insert that read, “On today’s flight, the Jamaican spicy Smoked Salmon will be replaced by Broiled Halibut topped with Toasted Parmesan and Piccata Sauce on a bed of Seasoned Pappardelle Noodles.” I could have also had beef tenderloin or prosciutto-and-fontina-stuffed roasted chicken breast. When the fish showed up on my little fold-out tray, I cast a sideways glance at the English lady and considered elbowing her, but she was already working on her chicken, wine, and magazine.

So then we’re walking through the airport, and my Inner Child is yelling, “Look — people with turbans! And seats without backs! And a currency exchange! And a soccer team!” I kept this to myself.

And then we went through customs, which was about as intense as entering a concert, and I realized I had just entered Europe. I stood around for a second, like a fool, and took in my first details of the Continent: precisely more of the same as on the other side of customs. A cheesy version of a local pub, just like the barbecue joints at the Memphis airport. Another cheesy version of a cafe. A business center filled with suits on phones.

I guess I should be comforted by all this similarity, but mostly it just feels strange. For example, when I told the English lady I was going to Tuscany, she said she’d been there many times and that I’d love it. She also said we’d be missing “Brit Season,” which is in August. Missing that, I admit, was fine by me, but it made me wonder: Does this mean everybody there speaks English? Certainly, it appears to be the official language of the Amsterdam airport. So, is the whole world becoming more like America? What does this mean about visiting Italy? Are we going to another country or to a place that dresses itself up as another country to entertain tourists? And how do those people feel about that?

I know I should be grateful that at least, in this century, the world speaks my language. It’s just that somehow having a meal and taking a nap and waking up in a shopping mall which they tell me is another country leaves me feeling … well, strangely at home.

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A Warm, Fuzzy Surprise

US 101 south of Arcata, California, is among the prettier drives in the U.S. — and also the goofiest. There’s Confusion Hill where balls roll uphill, the Tree House, the Drive-Thru Tree, Trees of Mystery, and every sort of Bigfoot thing you can imagine. There’s also the headwaters of the Russian River, a winding road through tree-covered hills, and the little town of Garberville that’s like dropping into an Eden of redwoods and riverside cabins with smoke coming from their chimneys.

As the Greyhound dropped out of the mountains, the big trees, fishing holes, and Bigfoot statues gave way to generic Santa Rosa: strip malls, Applebee’s, construction sites, Starbucks, traffic jams, and smiling TV news crews on billboards. Feeling deflated, I just wanted a hotel room and some food. Then I saw the words “Charles Schulz Museum.” It was one of those “no way!” moments when suddenly your whole perspective — and schedule — shifts. I knew I would be spending some time in Santa Rosa.

After transferring to a city bus and asking directions, I arrived at an ice rink. An ice rink in sunny Santa Rosa was odd in its own right, but I was looking for the Schulz Museum. As it turns out, Schulz built the ice rink — known as Snoopy’s Home Ice — which is done up in a Peanuts/Swiss Village theme with murals of frozen ponds, a Woodstock room, a stained-glass image of Snoopy playing hockey, and a Snoopy room in the Warm Puppy Café (as in, “happiness is”).

And thus began my introduction to the world of Charles M. Schulz, a world which happened to take shape in the otherwise completely uninteresting Santa Rosa.

Every day, for 50 years, Schulz wrote a Peanuts comic strip. Every day. For 50 years. Every day, he would dip into his world of ideas and come up with a joke, a situation, and some human interaction that we could all identify with.

For the last 30 of those years, he was in Santa Rosa, living, in many ways, a profoundly ordinary life. He’d wake up and walk over to the ice rink he built. He was a native Minnesotan, so hockey and skating were a big part of life, and Santa Rosa to this day is a hub of both activities. He’d have breakfast at the same table at the ice rink, then walk back home and sit down at his drawing table, which is now in the museum, and sketch out ideas. He’d break for lunch, walk back over to the same table at the rink, and somewhere along the way he would “ink” the final strip for the day. He said you need to be in the same place to let the creativity flow.

They still reserve that table in the Warm Puppy Café for him, even though Schulz died in 2000, the day before his final strip ran. The museum is across the street from Snoopy’s Home Ice, where, on the day I was there, all the conversation among the locals was about Olympic figure skating and the problems in the scoring system.

The museum isn’t large, but it takes a while for the experience to register. At first, you see the strips and your mind says, “Right, got it — Peanuts.” Then the scope starts to sink in, along with the fact that you’re looking at the original drawings, so they’re quite large, and you can see the strength in the lines. There are also sketches that Schulz threw out but his secretary rescued, ironed flat, and saved.

You see the changes in the strip over the years, whether it’s girls becoming less mean, Snoopy getting thinner, or characters coming and going. And in the sketches you see the subtle changes in a character’s expression, or the last-minute adjustments to a joke’s wording, or all the cross-outs that suggest a tough day at the drawing table.

Two images stand out in my memory. One is a 17-by-22-foot mural of Lucy holding the football for Charlie Brown. It’s such a familiar, sad, and sweet image — all the elements that make Peanuts what it is — but the mural is made of more than 3,500 strips printed on 2-by-8-inch ceramic tiles. Somehow that captures the whole experience: the simple made up of the massive.

My other memory is the museum’s reconstruction of Schulz’s studio, where a video plays. There are interview clips with Schulz, but the best scenes show his hands making drawings. It’s pure magic to watch those familiar forms emerge from emptiness: so easy-looking, so clean, so elegant. In the middle of all the marketing and analysis and the years and the memories there was one man whose very routine life included creating a world all his own right here in Santa Rosa.

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Back to the Trees

I went back to the redwoods last week. In fact, I went back to the same place I’d been to twice before. Three times I have stood at the base of these trees, walked among them, looked up at them — and even now, I feel like I’ve never seen them, because I’m not sure what it means to see something.

What you hear about the redwoods is true: They are beyond description. The problem is, they’re beyond comprehension in the first place.

It’s like your eyes send this signal to the brain that reads, “Really big tree,” and your brain says, “Yep, got it. Big tree.” But the eyes keep at it, insisting, “No, this is a really big tree,” and to deal with the info, the brain has to dumb it down, shrink it to something manageable: a tree. The problem is, “trees” in our normal brainworld don’t get 20 feet thick, 300 feet high, and 2,000 years old.

It’s like the first time I saw the Grand Canyon; my brain adjusted after a while, and then I saw a sign that said it’s 16 miles across the canyon and that some of the features in it, features that look like they’re right next to each other, are actually five miles apart. Faced with information like that, the brain loses its footing in reality; you realize that everything you were basing your perception on is false and that you actually have no concept of what you’re looking at.

It’s the same when you’re looking at a tree that a whole family can hide behind. Often, you can’t even see the top of the tree. It just sort of disappears up there in a canopy, a canopy that’s so far away that it only resembles limbs and needles in a general sense, like a photo that needs to be zoomed into.

The redwoods are so big they make a sound in my head. Ever hear a huge clap of thunder, with no rumbling afterward? A big BOOM and then you can hear the echo in other places, the sound waves retreating from you. That’s what happens in my head when I see one of the really big redwoods. The sight of it makes such a BOOM that for a few moments, there’s no thought, no feeling, not even perception — just an echoing emptiness, a psychic pause, a stillness. The same thing happened to me when I first walked into St. Peter’s Basilica at the Vatican. I was consciously aware that I had stopped thinking. BOOM, then stunned silence.

The other aspect of the redwoods is there’s so damn many of them. Miles of them. And once you “adjust” to the ones that are “only” 10 feet thick, you stop gawking at them and lose track of how many you’re seeing. It’s tough to take a picture, because there are so many others in the way.

Besides, how do you take a picture of them? Do you go for the trunk, where you use another tree or a person to show how big it is? Do you go for the looking-up angle, to show how tall they are? Do you go for the looking-through-the-grove angle, to show how many there are? Perhaps the along-the-road shot, preferably with a car for perspective.

Then there’s the light. Most of the time you’re in shadow, and the occasional shaft of light really confuses your camera. That’s why whenever you see a cool picture of redwoods or other big trees, it’s shady or, even better, foggy. And the fog — that’s where you go back to some primordial state.

And yet, as I sit here now, looking at my photos, I am struck all over again. I see a photo and think, Look how big they are! They seem bigger than I remember, but I’m the one who took the picture and logic tells me the camera didn’t capture their real size.

So here’s what I think. First, a human life that doesn’t include time among old-growth redwoods is stunted. Second, one must spend time among the trees to even begin to deal with them. Last time, I spent three days; I camped among the trees, walked among them. This time, I was a bit rushed. I would see a particular angle or play of light, take a picture, move on and then realize I’d just spent more time on the picture than I did simply looking at the tree.

When faced with something of this magnitude, I have to remind myself to sit with it for a minute. Feel it. Be with it, quietly, and soak in the moment.

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Food & Wine Food & Drink

Expensive Tastes

Caspar MacRae has one of the greatest jobs in the world: brand ambassador for The Macallan, the biggest name in the premium scotch-whiskey market. A former captain of the guard at Buckingham Palace and the Tower of London, he now travels the world, telling people about single-malt whiskey and Macallan. He says he got the job after responding to an ad “which might as well have been the Scottish national lottery. It’s really a dream job for any Scotsman.”

MacRae will be conducting a scotch tasting on Thursday, March 23rd, at the Brooks as part of the museum’s “Art of Good Taste” series. Funds raised through the events go to support education and programming for the museum and its exhibitions.

Macallan created the position of brand ambassador in 2002 to take advantage of growing interest in high-end spirits and to help market their new “Fine and Rare” line.

“We’re keen for people to understand single-malt whiskeys,” MacRae says, “and also for people to be more aware of Macallan. Single-malt whiskey is without a doubt the most diverse distilled spirit, the flavor is all natural, and people are becoming more interested in finding out why the things they drink taste the way they do.”

For starters, MacRae likes to point out, “scotch” just means any whiskey made in Scotland, 95 percent of which is blended — meaning it’s a combination of different single-malt whiskeys. The single malts are harder to make, more time-consuming, and therefore more expensive.

Josh Hammond, owner of Buster’s Liquors and Wines and co-chair of the “Art of Good Taste,” says when it comes to production and marketing, “nobody does it better than Macallan.”

“There is more interest in scotch — maybe because it involves witty Brits,” he says. “The Macallan, in particular, has led the way in the premium category. They are spending a lot of money to teach people about their brand and what makes it so unique. They’re really the upper echelon.”

And what makes Macallan unique? They are among very few distillers who use casks previously used to make sherry, which Hammond says gives their product a sweeter flavor profile. In fact, they contract with specific foresters to get their wood, and MacRae says it takes up to six years to get a barrel ready, because it is first used to make sherry. They also use low-yield Golden Promise barley, which most makers have abandoned for higher-yield grains.

All of this, of course, makes the stuff a little pricey. Macallan’s lowest-priced product, its 12-year-old, retails for about $50. Their high end in retail, the 1952 vintage, goes for about $4,500. Collector bottles of very old vintages run as high as $60,000. The 1952 is part of the “Fine and Rare” line. Each bottle of the line is registered to ensure its lineage. And this year, Macallan is releasing a 50-year-old vintage in a special Lalique crystal bottle. Hammond says he expects Buster’s to receive one of only 100 bottles sent to the U.S. and that it will retail for about $5,000.

Do those numbers make you jump? Enter MacRae.

“Part of my job is to explain why it’s become more expensive,” he says. “Between the barrel and the aging, an 18-year-old whiskey takes 25 years to make, so you have to predict 25 years in advance how much to make. Twenty-five years ago, we were not such a global brand. Now, for every bottle we make of 18-year-old, five or six people want it. There’s a lot of demand.”

At the Brooks event, MacRae’s job will be to entertain the crowd, tell them about Scotland and its whiskey, and pour samples of five single malts which, were you to buy them all in bottles, would set you back about $5,000. The fun starts at 6 p.m. with light food from the Brushmark restaurant.

So, what does Macallan’s brand ambassador carry in his hip flask? “I’m bringing some 1952 to pour in Memphis,” he says. “But in my very well-guarded flask I also have some 1946. It’s definitely one of the perks of the job!”

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Dive Bar

Watching the recent winter Olympics has reminded me of one of the weirdest days of my life.

I used to work on fishing boats up in Alaska, and one of our annual highlights was stopping off in Ketchikan on our way back to Seattle. Not that there’s much to do in Ketchikan, but after four months on a boat with three other guys with your only connection to civilization being a tin-and-plywood cannery, you get excited about any place with paved streets — and bars.

On this particular August day we rolled in for our annual homebound bender under the usual foggy, rainy skies. We started in the Sourdough, a legendary stop on the Alaska drinking circuit. The first time I went in there, half the place was drunk at 10 a.m.

I sat down at the bar and told an old-timer sitting next to me, “Well, I better get started. I only get drunk a couple times a year!”

“Me too,” he said, “but each time lasts about six months.” With a wave of laughter around the bar, we were off.

I struck up a conversation with another guy, just in from packing yellowfin sole off Russia. As I was talking, I noticed he was keeping an eye on the TV screen. And on that screen was Olympic platform diving. At one point, we stopped talking and watched a dive, and as soon as the diver hit the water, this fellow harrumphed, “Well, that won’t do him no good. That wasn’t but an 86, maybe an 87.” I contemplated the odd things Alaskan drunks will think they know something about … then the diver’s score flashed up: 86.79. My companion mumbled, “See ya in four years, pal.” Then he took another swig of his beer.

Next up was a Chinese diver, and while he was standing on the edge of the platform, my compatriot informed me that “this guy, last time, totally nailed a triple-lutz tuck” or somesuch, and after the Chinese diver had thrown himself through 11 different positions in a tumble to the pool, my guy said, “Well, that was good, but not like last time. Probably an 89.” The score flashed: 88.64.

Now this guy had my attention. I asked him what was what, and he casually said, “Oh, I used to do some diving back in school. You learn to see what the judges are looking for.” He pointed down the bar and said, “Him too.” Another large, unshaven man in Carharts waved a Budweiser at me, then all eyes went back to the TV for another dive.

When this one was over, there was a collective grunt from the Alaskan judges, and beers were lifted to lips without comment. I asked how that dive went — all I can ever judge is the splash — and my new friend said, “Well, he didn’t do a thing right. He tucked too soon, his rotations were all off, and he went way over on the bottom. That was an 82 at the most.”

I checked for the score, and it came up 91.65. Several calls of “WHAT?” went around the bar. “A NINETY-TWO?” my new friend screamed. He looked all over the bar, searching for understanding. Patrons were shaking their heads and ordering more beers, presumably to wash away the disbelief. When word spread that the diver was “a Russkie,” there was more grumbling.

The madness peaked a few minutes later when an American diver, needing to nail something for a medal, stepped to the edge of the platform, and all around the Sourdough there were shouts of “Okay, now!” and “All right, Bobby, nail this one!” And then silence — followed by disaster.

No, he didn’t hit his head on the platform. I don’t remember what he did, actually, but it was so bad the announcer let out an “Oh, dear,” and the Sourdough started emptying slowly, like a football stadium when the home team has clearly lost.

My crew was leaving too, heading for the Pioneer Bar, where I hoped they’d have something else on TV.

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Surfing South

Isit in awe at the feet of the travel gods. For centuries they have commanded the forces of adventure, beauty, and mystery. They bring us out of our world and into theirs, into those of all other people; they question our assumptions, they test our mettle, they expand our minds. And now they have embraced technology.

Consider: I live in Oregon. Some friends are getting together in Los Angeles the first weekend of March. It would be simple enough to buy a plane ticket to L.A., see the folks, return to Oregon. But I am a follower of the Wandering Ones. I aspire to travel which follows a general direction and encompasses regions rather than merely attaining a destination. I also have no vehicle, unless you count my Flexible Flyer sled. Thus begins the adventure: Any fool can fly to L.A., but it takes a fool like me to visit people and see sites in more than a dozen cities over two weeks on the way to L.A.

Consider again: I have now crafted such a plan, an exquisitely detailed itinerary, without getting up from my desk. All hail technology and the travel gods.

It started, as always, with a simple idea: work my way down the West Coast, see some folks along the way. In one browser window I opened a map, in another the Greyhound reservations page, and in another, Amtrak. And we’re off: train to Eugene, booked, spend a night, surf for recommendations for breakfast and disc golf, e-mail an invite to a disc-tossing friend in a nearby city, send him a map to the course, then book a bus to Medford the next afternoon. E-mail friends there. Next stop: Eureka, California — Redwoods country.

Herein lies a problem. There’s no public transit twixt Medford and Eureka. No bus, no train. Not a big problem for many people, but a man without a car?

After this little gap, the trip rolls like a cake out of the oven: warm, sweet, just like you planned it. A day in the Redwoods. Bus down to Santa Rosa the next morning. Dinner with friends, bus the next day to San Rafael, do it again. Bus next afternoon to Oakland, book a Flexcar (shared vehicle service) to get around the Bay area, e-mail people proposing breakfasts, dinners, city tours. Check San Francisco music schedule. Check the schedule, fares, and maps for city buses, regional light rail, Mapquest for walking directions to and from stations, look up the commuter train to San Jose, e-mail some friends there — ah, the 5:25 p.m. train from S.F. is an express! Book ticket.

Still seated at my desk … Overnight Greyhound to Santa Barbara where I see that a restaurant I used to toil in is now a topless bar. Yikes. Train the next day down into L.A., at which point any damn thing is possible … And yet there’s this gap. How does one get from Medford to Eureka?

Surf to the various chambers of commerce, look for buses or taxis — hell, limo services, whatever. Find numerous shuttle services for float trips, fishing trips, backpacking trip, winery tours … a daily bus from Medford airport to Klamath Falls, Oregon. Check the Medford airport — yes, they have one, and here’s the daily schedule right here. Send them an e-mail. They suggest a particular bus service. Call them. $400 to Eureka. Yikes! Surf and find a one-way car rental, drop it off in Eureka … that’s $150. Yikes again. Another shuttle-service owner calls back, says why not try the airport in Redding? It’s four hours from Medford but only three from Redding.

Didn’t know Redding had an airport. Hardly knew where Redding was. Somewhere near Shasta, I think — and here’s a list of meditation retreat centers in Shasta! Click here to reserve a bed …

Redding airport, huh? Wonder where they fly to? Daily flight to Portland, no help. Daily flight to San Francisco … with a stop on the way in Arcata. Sounds familiar. Mapquest. Arcata is next to Eureka! Back to Mapquest. Arcata airport is a five-minute drive from destination in Eureka. Print out the map. Still at my desk.

Back to Greyhound.com. Bus leaves Medford 6:45 a.m., arrives Redding 10. Plane leaves Redding 5 p.m. for Arcata. Fare is $56. Booked! And what does one do for a day in Redding? Google “Redding Convention and Visitors Bureau” … find out that you can walk the Sacramento River Trail to the Turtle Bay Exploration Park. Sounds good. Seek and receive local advice on a place for lunch — thank you, CitySearch. Mapquest for directions twixt there and airport. Breathe.

Trip’s set. Time to stand up and eat.

Categories
Food & Wine Food & Drink

That Warm Feeling

Like romance, there’s a certain mystery and magic about baking. Even Eileen Goudge, author of numerous romance novels and, now, a baking cookbook, admits she doesn’t understand how things like baking soda and baking powder work.

“I don’t understand the chemistry of it,” she says. “I just know it works. It’s just like falling in love. You know it when you see it — or, in this case, when you taste it.”

And really, who couldn’t fall in love with birthday banana cake with buttercream frosting? Or apple brown betty with lemon sauce? Or applesauce cake, spiced with cinnamon and cloves, covered with maple cream-cheese frosting?

Trying to understand the chemistry of such things as pecan sandies is useless, as is looking for the particular gland responsible for that feeling in your chest when you first feel that certain something for that certain person.

Luckily, in the case of baking, it’s possible to re-create that magic on demand, and that’s what Goudge is up to with her cookbook, Something Warm From the Oven (Morrow Cookbooks, $24.95). On Thursday, she will discuss that book and tell stories of baking and romance at the Benjamin L. Hooks Central Library.

The cookbook grew out of Goudge’s romance novels, like Otherwise Engaged, One Last Dance, and the Sweet Valley High series.

“I love to bake,” she said in an interview from her home in New York City. “It’s my other passion in addition to writing. I’ve been baking since I was tall enough to reach the counter — even before. All my characters love to bake too, and my readers were always writing in for the recipes, so I decided to do a cookbook.”

The recipes come from family, friends, and readers, and she insists they are all within reach of the average person.

“I’m trying to convert people who are interested in baking but intimidated by it,” she says. “The main problem people have, judging from the questions I get, is they don’t have the right equipment. I just tell them, ‘Go to a store and buy the basic equipment, then take a shot and don’t be afraid to make mistakes.’ My recipes aren’t that complicated.”

Of course, you do have to get it just right for the magic to happen. And like love, sometimes it takes some work. So does writing.

“Writing a cookbook is different from a novel,” Goudge says. “In fiction, I can make things up. But some of these recipes I had never tried before, and I had to make them three or four times to get it right. I actually lost weight, though. I made a rule that I wouldn’t gnosh on batter, and my office is three flights up from the kitchen. I also chewed a lot of sugarless gum.”

In fact, on the day of our interview, Goudge had just made a crust for a chicken pie. She keeps “baker’s hours,” getting up around 3 a.m. with her husband, who’s a TV and radio reporter. She bakes (sometimes working out plot points for her novels while kneading dough), goes to the gym, and tries to be at her desk, writing, by 9 a.m. During the day she’ll get reviews on her morning’s kitchen work from her husband’s newsroom.

“One of the new recipes in the book is this amazing espresso cheesecake with cream-soaked coffee grounds,” she says. “If you make it with regular coffee, you can actually get a buzz off it. That was a big hit in the newsroom. My husband called and said it went in less than five minutes. I’m like a celebrity in that newsroom.”

Another new-to-her recipe that’s in the book is “the best coconut cake I ever tasted.” She says other people, even the ones who don’t like coconut, agree. And she admits that, just like finding the perfect soulmate, she has no idea how she did it.

“It was a combination of recipes,” she says. “I experimented, kept trying things, and the magic took over. I don’t know what I did, but people go into raptures about this cake. We even put it on the cover of the book.”

Raptures, mystery, magic, chemistry — Goudge says that’s why chocolate is such a big part of Valentine’s Day. Chemists will tell you that its molecular structure is similar to opiates, but that’s not the point.

“Chocolate is very sexy,” she says. “I wrote one novel, Such Devoted Sisters, where the heroine was a chocolatier, and I had a lot of fun with that. Baking is sexy — not in the slather-yourself-with-whipped-cream sense, but because it excites your senses. It brings up warm memories.”

And a cookbook filled with things like peaches and cream cake, banana streusel coffee cake, and chilled mango pudding with pineapple rum sauce is sure to help create some more of those warm memories.

Categories
News

Scenic Diversion

I first rolled into the hostel in Salzburg a few days ago, just as they were finishing The Sound of Music, and now that I’m back I’ve got a beer, my journal, and a schnitzel on the way. Some Aussies are getting drunk at the other table. I’m even sitting in the same chair, right across from where she was sitting.

Last time I sat here, I had just ridden all day through the mountains on a train. It was like a fantasy ride, all the quaint villages and snow-capped peaks glistening in the sun. Rolling meadows, shimmering lakes, and crystal-clear sky.

I headed straight for the infamous Salzburg Hostel, “The Place That Never Quits,” run and dominated by lunatic Australians. I was on top of the backpacking world, fresh in from that wonderful train ride with a great place to stay and a party just cranking up in the bar, when I sat down for the soothing ritual of catching up in my journal.

There was an American girl, a blonde, sitting across from me, writing postcards. We exchanged hellos, and I sat down to write. Then I thought, Gosh, that was a nice smile. I tossed out a line or two of small talk, she picked up on it, and pretty soon neither of us was writing a word.

She was coming from Germany, heading for Switzerland. I had just been in Interlaken, at another famous hostel called Balmer’s, a must-stop on the backpacking/EuroParty circuit. Fueled by beer and charmed by my audience, I spun yarns of sledding trips, community dinners, crazy people, and amazing scenery. Made me start to miss the place. And her smile was intoxicating.

A few beers, a schnitzel, and a couple hours later, it came time for her to leave, and she looked me right in the eye, smiled, and said, “Why don’t you come with me? The train’s in an hour.”

My pack was still packed. Had a Eurail Pass in it. She was cute. Said after Interlaken she was headed for the French Riviera. I mean … sure!

Noon the next day, we were checked into Balmer’s, wondering how to spend the afternoon in Interlaken.

We got goulash at a place where I had eaten two days before. We started getting sleepy that afternoon, so we got some chocolate and picked a bench by the river for a little picnic. But it was a cold, gray day, and we retreated to a museum.

That night at Balmer’s, I looked for her after the nightly movie, but I didn’t see her. I fell into conversation with some other folks, and by the time I bumped into her again, we were both tired.

The next day was crappy and cold — February in the Alps. We went to a little ski town, but we didn’t have the money to ski. Wasn’t much else to do, so we just kind of walked around, saying things like, “I bet it’s pretty here in the summer.” She tried to catch a snowflake on her tongue, and we both chuckled.

We were running out of things to talk about. We had talked about where we had been, where we wanted to go, why we were on the trip, what we planned on doing back in the States, how we wanted our lives to turn out.

Somehow, when it all started in Salzburg, I thought something else was going to happen. There was magic and excitement that night, an implied “and” that followed “Go with me to Interlaken.” “Go with me and …” what? Fall in love? Sleep together? Keep having the same great time? Or just … hang out? Walk around? What?

It kept slowing down and slowing down. By the time we got to Lugano, we weren’t talking at all anymore. I was too young and scared to ask about it, too shy to make a pass, just wise enough to realize that moment had passed anyway. I felt like something else should be happening; I just didn’t know what. I had chased a pretty smile, and now I couldn’t even see it.

We took a train to the top of a mountain outside Lugano and walked to a viewing platform. We could see mountains to the horizon, a lake spread out below us, the town clinging to the edge at our feet. I said, “That’s a great view,” and she said, “Yeah.”

Now I’m back in Salzburg. It took me a day to make the break. She’d smile, and I’d doubt. Then I’d talk to other people and have fun, and I’d want to run off with them. Our last day together was a sunny Sunday in Lucerne, with everyone dressed up and the mountains immaculate.

I told her at the train station, something about “heading back east,” and she looked at me blankly and said, “Your decision.” Then she smiled and said, “Don’t you want to see the Riviera?”

That was two days ago, and now I’m back at the hostel in Salzburg. They’re starting up The Sound of Music again, and the Aussies are getting cranked. And sitting here with my beer, and a schnitzel on the way, I’m still not entirely sure why I’m here, instead of chasing that pretty smile.