Sidecar's Dislocated Dreams

Outdoor Adventures, Comfort food, Bourbon, Country Music and Urban Rants.

Sunday, August 28, 2005

Bourbonade


Photo - Philip Greenberg for The New York Times
See the Story by William L. Hamilton

I prefer it straigt on the rocks but if you feel the urge to mix and sweeten this one was in this Sundays NY Times.

Big Mak

Adapted from Gravy
½ lemon, plus a wedge
3 blackberries
½ simple syrup
2 ounces Maker's Mark
½ ounce Chambord
¾ ounce cranberry juice.

Muddle the half lemon, 2 blackberries and simple syrup in a mixer's glass. Fill with ice, and add the Maker's Mark, Chambord and cranberry juice. Shake and pour into a highball glass. Garnish with the lemon wedge and remaining blackberry.

Saturday, August 27, 2005

Island Beach State Park



Missed my ride to Tennessee for the race in Bristol this weekend so instead spent eleven hours on the beach today for our last summer '05 trip to Island Beach State Park. Big adventures coming soon to announce. Today we rested on the beach at the Atlantic shore and in exactly one week's time we will be hiking on the Matanuska Glacier in Chugach Start Park in Alaska. (Pinch me!) Ok, but back to the beach. We really love IBSP because you can pretty much go just 1/4 mile from the crowds and have at least 25-30 yards of beach completely to yourself. No boom boxes, no pretty people showboating their abs, no screaming kids, no invasion of your space. We sit under umbrellas, read, nap, eat, and drink and have nothing but the birds and the surf around. Of course today was a small exception when a pair of couples came out to go fishing (yes, on this beach you can fish and surf but not swim, although everyone swims--you just need to hide from the lifeguards, dodge the surfboards, and watch out for fishhooks.). So these four people walk by us and have at least 40 yards of beach before the reach their next neighbor and they decide to set up their camp only 10 feet away and one of them proceeds to heat up a cigar right downwind from us, forcing us to pack up our beach camp and move the 20 yards ourselves back to our own private parcel of sand.

Hello west coast!

Thursday, August 25, 2005

Tavern on the Green



Had a great year! We'll make that a real great year. I topped the sales charts for my companies fiscal year ending July 31st as the number one account manger nationwide. One of those fringe little benefits was that I could take H out on the town. We headed for Tavern on the Green and had 8:30 PM reservations. Of course we got there way to early so we sat and watched a movie being shot on 65th street and got a chance to watch Richard Gere do a little acting. I chose TOG restaurant because of the location and reputation and of course I was curious to see what the quintessential new york dining experience had to offer. we both started out with a couple of drinks ( bourbon of course ) a Knob Creek Old Fashioned for me and for H the Straigh up Makers Mark Manhattan. Our first course was the Fruits de and Bruschetta. The seafood was enough for an entire entree and was the best I've had anywhere featuring a whole split lobster and plenty of Crab, Shrimp, Mussels, and Oyters. For our entrees we had Roast Prime Rib and the Crab Cakes. Awesome! enjoyed a nice bottle of fume blanc from Sonoma. For desert we had a custom little chocolate cake prepared for this evenings special occasion which was to celebrate our seventh year since we met.

Sunday, August 21, 2005

Mud Attack!



HVAC Refuse? Quite amazing that it took until August to rant about something. I usually look to the brighter side of things and concentrate on the adventures but here 'tis Urban Rant #1! So its been rather hot around here lately and the A.C. unit has been condensing water and the drain under the pan was clogged so the homeowner had to call a technician to come out and fix it this sunday evening. Well they may have managed to clean out the sludge in the pipes but the HVAC guy either shot a hose or tossed a bucket of muck into the street of course directly under the tidal wave of slop was h's beloved Bessie! It's really unfathomable the culture of this area of the country where nobody cares about anything or anyone. This guy was probably all bent out of shape because he got called out on a Sunday for a service call. Needless to say the weather kept us inside again with nothing fun to report. We'd be better off with rain!! oh well - in two weeks things will be immensly different!!!!! you will see - stay in touch.

Saturday, August 13, 2005

Hottest weekend of the year!



Wow it is going to be hot this weekend!! We'll we opted to stay inside in the cool air-conditioned environment but left it get hot on the BBQ. Below is a great recipe for Jerk Chicken. The secret is Real Whole and Fresh Habanero's. Do not substitute with anything lesser and just one of those little monsters will provide all the heat you need. Leave the seeds in if you dare and toss it into a food processor so you don't have to handle with your bare hands.

· 1 tbsp Ground allspice
· 1 tbsp Dried Thyme
· 1½ tsp Cayenne pepper
· 1½ tsp Freshly ground black pepper
· 1½ tsp Ground sage
· ¾ tsp Ground nutmeg
· ¾ tsp Ground cinnamon
· 2 tbsp Salt
· 2 tbsp Garlic powder
· 1 tbsp Sugar
· ¼ cup Olive oil
· ¼ cup Soy sauce
· ¾ cup White vinegar
· ½ cup Orange juice
· 1 Juice of 1 lime
· 1 Scotch bonnet pepper whole,
· 1 Seeded and finely chopped
· 1 cup Chopped white onion
· 3 Green onions, finely chopped
· 4 6-8 oz Chicken breasts

In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice. Add the Scotch bonnet pepper, onion, and green onions and mix well. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible. Preheat an outdoor grill. Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade.

What goes really great with this Chicken recipe is a Fruit Salsa to cool it all down. Wrap the chicken and salsa up in a tortilla or pita together.

Fruit Salsa I generally just wing it by combining to taste your choice of fruit consisting of mango, peaches, raspberries & blackberries. add to this a diced medium red onion, about 1/4 cup chopped fresh cilantro, juice of 1 lime, 1 tablespoon of "EVOO" and salt and pepper to taste.

Enjoy! I hope you try it and love like we do and let us know about it.

Sunday, August 07, 2005

Paddle Connecticut



Spent Saturday at a family picnic in Monroe, NY. Thanks, B&D, for all the good eats. We will be in touch about a (short, promise!) hike in the fall. After the BBQ, we drove up to Cornwall, CT, so we'd be in place to wake up a few miles from Clarke Outdoors, the outfitter for kayaking on the Housatonic River. Despite my fears that the flimsy bedroom-door quality lock on our room's door at the Hitching Post Motel would not withstand being kicked in by The Killer, we awoke Sunday, and soon were off to find a quick breakfast before our 9:30 a.m. check-in time at the outfitter. We grabbed some good, hot egg sandwiches at a general store-type place, which was probably the only store for miles. Who knew Connecticut was so rural? Not us. Sadly, we didn't have enough time to sit down at a place called The Wandering Moose Cafe, which was packed. We made our way to the outfitter and found out that construction on a dam caused a redirectiong of the regular kayak and canoe route. Okay. We were then asked if we wanted to go on the long or short ride. Given the drive home we faced later that afternoon, we opted for the short ride. Good thing we did (more on this later).

We sat outside while the crew loaded up the transport vans and boat wagons, and slowly became more and more terrified that we'd be kayaking near, behind, or with a group of 15 people, some of whom had come up from Jersey like us (but whose license plate holder said Freehold; yeesh). The highlight of waiting for the crew to be ready to drive to the put-in spot was the following interaction between a mother and her son. The father and another middle-aged guy hopped into a car to go pick up lunch for their combined 9 kids, seemingly because the redirection of the boat route prevented all boaters from being able to put-out near the aforementioned general store, which apparently is usually a popular midway stopping point on this route. Soooo, as the two guys from the pack of 15 get ready to drive off, the father sort of asks the wife what kind of sandwiches to get for the kids. "Turkey? Ham?" The mother replied, "Ham's good." Van speeds off, kicking up dust on us as we long for the crew to say they're finally ready to shove off. The mother walks back to the pack of kids, who are throwing rocks out onto the windy road in front of the outfitter's parking lot, almost hitting a Harley chain gang and assorted automobiles as they pass by. "Joey (or whatver stupid name the kid had), do you want a turkey sandwich, or will you eat ham?" "I HATE HAM! I don't eat HAM!" the kid yelps back. "Oh, well, oh, well, if Dad brings back a ham for you, I'll eat it and you can have turkey." We tried our best to contain our laughter after watching this ridiculous picture of familial bliss play out.

After what seemed like the longest wait on Earth, we finally followed the shuttle van in our car to the car-drop-off spot, at the take-out spot. At least these folks knew their organization was a little off and thought we all might like to leave our cars at the take-out spot so we wouldn't be stranded there waiting for the shuttle to come fetch us, especially after it took a good 20 minutes to get there. So everyone somehow managed to squeeze their cars (about 5 vehicles) onto the slim shoulder at the take-out spot--the regular parking area was closed as part of that dam(n) construction. We noticed that the AT crossed the street right in front of were we parked George. Awesome. We'd read that the AT followed the H. River up here. Too bad we weren't able to kayak along that part because of the rerouting. So we all piled into the big van, but it turned out that we were one person too many, and M., as the last person to get into the van, was screwed out of a seat. Thanks, Mr. and Mrs. Nashville for letting him sit with one cheek on the bench seat and the other on a wheelwell instead of thinking to put their daughter on one of their laps for the ride. THANKS!

M. somehow managed not to die on the long ride to the first put-in spot. Luckily, because we'd picked the short ride, we were able to escape the terrible van here. The driver literally chucked our yaks and the few canoes getting in here down a steep slope to the water's edge. Guess those boats are stronger than they look, given the beating they get from their own people. Soon the three or four canoes were out on the river, and we decided to hang back so we weren't in a pack all day. M. dawdled to take some photos, and then we were on our way. The scenery wasn't as nice as along Cedar Creek, although there was about 95 percent less garbage in it. There wasn't much of a current, so we were able to get a real feel for the work involved (unlike the fast current of the CC last week) in kayaking. This time we'd selected sit-in kayaks, and by trip's end, we decided we did prefer them over the ocean sit-on-tops. Highlights of the ride included several stinky cow pastures, a few beacy areas created by the dam project, and some small rapids. We went over three or four. The last one, about 100 yards from the take-out, completely soaked both of us, but it was great fun. A little scary to see the front of your yak completely submurged under water, but we made out okay. I can now see the appeal of boating on real rapids! Given the lack of a current and the headwind that we faced when coming around a few corners, we were glad we'd chosen the short trip, which we were told was about 6 miles, but which M.'s GPS said was only 4.6.

Oh, and lest I forget: Is there a law against towing an actively smoking pig smoker, let along a pair of them, on a medium-sized highway? If not, there should be. However we found ourselves behind this catastrophe-in-the-making, I don't know, but I do know that we had to drive a good five miles with the windows cranked down to get that meat smell out of the car. Smelling smoked meat from afar while driving through Tennessee is one thing. Driving behind a smoking smoker being towed by an SUV in Connecticut is something else entirely!

(written by H.)


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