The Big Apple
AND THE BEAT GOES ON
Welcome to fall in Michigan. One day it is 80, the next 50. Right now, I am close to starting my first fire of the season and snuggle in to watch the Tiger’s 3rd game against the Seattle Mariners if it ever stops raining. It has been one of those days that call for hanging out at home.
I spent a great weekend in NYC with my sisters Josephine and Marjorie, Jo’s son Thomas, and Marj’s daughter Maddy. We saw two plays, both awesome, Hell’s Kitchen and Death Becomes Her. Hell’s is coming to Detroit next month and I’d highly recommend it. I might go again. We also visited the Trade Center Memorial and did a tour of Grand Central Station. I’ve been to both on previous trips but am always in awe. One of Tom’s and my “go-to” restaurants was always the Grand Central Oyster Bar and I make it a stop every time I visit. It never disappoints. We ate in the theater district on both show days. The Mermaid Oyster Bar is a favorite and always has great food and service. We opted not to do anything “fancy” and just eat casual. I’ll have to say that prices on beverages were over the top but the food spot on with quality and service attentive and pleasant. One complaint, we were a party of 6 so automatic 20% gratuity was added, which I have no problem with and included more, but not once did a server inform us of the charge. The city was packed; airplane’s full but on time and a good time was had by all. I’m not a fan of subway travel but I will admit that it is 99% cheaper than a cab or uber and in many cases way faster. Schlepping a suitcase to or from the airport on a full train car is not my “cup of tea.”
As we segue into fall, I am cutting as many herbs as I can to freeze, make pesto or herb salt. I’m developing a new pesto recipe with the addition of golden raisins. It will take some back and forth to find the perfect combination, but I think the addition of a bit of sweetness from the dried fruit will be a wonderful addition. I’ll share when I get it right.
October is also Michigan Apple Month. It is so nice to have fresh apples again. Whether from here or not. I love apples and lately they’ve been thick skinned and mushy, a result of months in storage after harvest. Some fun apple facts: Thanks to the proximity to lakes and the soil, Michigan is the 2nd largest apple producing state in the USA. With almost 18 million apple trees it is the most valuable fruit crop in Michigan. The trees cover 38,000 acres on 850 family-run farms. Last year 1.2 billion pounds of apples were harvested. Our apples are sold in 32 states, 18 countries, numerous cider mills and retail grocery stores. Over half are eaten fresh with the remaining processed into other products. Think apple cider and apple sauce.
Handle them gently, store in an open style basket or bowl to allow the ethylene gas to disperse thus slowing the over ripening and decay. Honey Crisp, Gala and Golden Delicious debut in August, McIntosh, Red Delicious and Fuji in September, and the Ida Reds and Ever Reds are coming to their own right now.
Look for an update on where I’ll be doing demos over the next 6 weeks. It is going to be busy, and I hope to see you at one or more.
Have Many Million Dollar Days and Cook With Love!
XXOO,
Mary, Maddie, Sophie, and Galant