Cake? Good!

Happy Anniversary, Baby!

15.0 ABBA the Greek

Starring Erin & Mike and Adam & Josh
Filmed on Location in the Beautiful Sellwood-Moreland Neighborhoods
Soundtrack: 20th Century Masters - The Millennium Collection: The Best of ABBA

“All I do is eat and sleep and sing…”

Tonight we go Greek! What’s the occasion? Why our sudden interest in the Hellenic Republic? Perhaps Penguin has finally published a Portable Kazantzakis? Sadly, no. No Nikos (I guess I’ll have to read ALL of "The Greek Passion" now).

The occasion celebrates the release of “Mamma Mia”, the movie of the musical of the songs of Swedish hit-makers ABBA. Aren’t they Swedish? They sure are (especially Agnetha!), but the film’s setting is the Greek Isles. So that’s why we’re going Greek!

Is there a Sellwood angle? Isn’t there always?

“No, actually, there usually isn’t,” you say

Well, there is this time – we’re seeing it at the Moreland Theater!

“Isn’t that a Moreland angle?”

(Sigh) Let’s listen to “Waterloo”, shall we?

Josh is the first (of two) to arrive, driving straight from work. So we start drinking wine, as the ancient Greeks would have (no retsina, just some merlot).

Also of note this temperate summer evening, Erin & I have moved the Sellwood Kitchen. We’re still in Sellwood (yes, I mean Sellwood, not one of the Morelands), just a different part of the neighborhood. Not much else to say, I guess. Maybe not even worth mentioning.

Egads! Trouble at the kitchen sink! The “fresh” garlic we just purchased had an insect in it. I’ll refrain from mentioning the establishment, but suffice to say, it is NOT located in Sellwood. And we will not buy garlic, or any other non-artificial item, from there again!

Adam’s here! “Hey, Adam, you just missed the maggot!” (Note to aspiring writers: This is not proper “food column” talk, but thank Zeus, this is not a proper “food column.”)

I’ve got The Best of ABBA playing through for the second time. I feel like I’ve got to stick with the ABBA thing all the way to the end of the article. I’d rather be listening to The Dead Milkmen’s Big Lizard in My Backyard, or even one of Jens Lekman’s ep's. At least, I’d be faithful to the Swedish theme.

“It’s supposed to be a Greek theme,” you report.

(Sigh) Let’s drown out the riff-raff with “Dancing Queen” which is a terrific song. Starts with the chorus. Fantastic! Though not nearly as amazing as Erin’s warm and fresh hummus! At its entrance, I jump up, smash my knee on the coffee cable, curse in faux-Italian, and retrieve from the shelf The Collected Poems of C P. Cavafy. The late Modern Greek poet wrote:

From one monotonous day, another day
follows, identically monotonous.

Yikes! Lighten up, Constantine! Poets, right? And how am I eating this hummus? Not with my fingers (for a change), but with Erin’s recipe #2: Pita bread. Or pitta. Or Sunshine Schwarz. Call it whatever you want – it wrangles with the hummus for a world title!

Greece is myth or no myth; history’s playpen or atomizer. And what a great flag! And literature! And I almost forgot Vangelis! His work in Aphrodite’s Child is only surpassed by his soundtrack to “Blade Runner!”

Obviously, I pride myself as sort of a Greek scholar. (I hope no one from Eleni’s Estiatorio on SE 13th reads this and reveals my unfathomable ignorance!) Truthfully, I know as much about Hellenic history as Poseidon knows about t-shirts.

Fifteen minutes before showtime, we say farewell to Dionysus and hello to Hollywood! Piling into the Element, we arrive at the Moreland Theater as the lights go down. The majority of us enjoy the musical (which entails listening to “S.O.S” for the 8th or 9th time this evening, only this time it’s being massacred by Pierce Brosnan who curiously possesses the kind of voice you’d expect from Ernest Borgnine. Or Tova. Dreadful. Still, the movie was fun. What else do you want? It’s an entertainment! Go see it at the Moreland Theater. The best theater in Portland!

If only they served warm hummus! Luckily, the Sellwood Kitchen serves warm hummus. Despite our dining area resembling Cerberus and Orthrus’ kennel, remnants of tonight’s meal welcome our return! I leap the gate, burst through the door and scarf down a pita, bits of bread sprinkling from my mouth as I whistle “Super Trouper.” The winner takes it all! Hail Eris!

PITAS & HUMMUS

Pita bread:
1.5 cups flour
1 Tablespoon extra virgin olive oil
1 teaspoon salt
1 teaspoon oregano
Ice water

Mix flour, salt, oregano and EVOO together.
One spoonful at a time, add ice water and mix with a fork until mixture forms a dough.
Knead dough about 10 times and divide into 4 small balls.
Roll out each ball as thick as you would a pie crust. (6 or 8" rounds)

In non-stick skillet over medium heat: Cook each pita 2-4 minutes on each side or until they just begin to brown.

Hummus:
1 can garbanzo beans, drained.
1 large clove garlic, minced
1/4 cup tahini sauce
2 Tablespoons lemon juice
Salt and Pepper
2 Tablespoons minced fresh parsley
Extra Virgin Olive Oil

In a food processor add: Garbanzo beans, garlic, tahini sauce, lemon juice, salt and pepper and parsley.
Start with a splash of EVOO and blend well. Add enough EVOO to reach a smooth consistency. Adjust salt and pepper to taste.


The “In the Sellwood Kitchen” cast and crew can be contacted at: erinandmike@sellwoodkitchen.com

14.0 Ramble & Stuff in Philadelphia

Starring Erin & Mike and Our Family
Filmed on Location in Philadelphia!
Soundtrack: The Jack’s Basement Reunion

“Always look on the bright side of life…”

I can hardly keep my eyes open to write this. Erin and I just got back from a weeklong vacation in Philly, the cradle of liberty! (I’d say Philadelphia, but everyone calls it Philly.) Really, we stayed in a suburb of Philly, which happens to be in New Jersey. We Eastcoasters are strange cats. Jimmy B., Tra and their two girls hosted us, housed us and fed us. And boy did we eat!

Erin & I have decided to tag our vacation as an “epicurean excursion,” for the sake of justifying this month’s episode of ITSK. As if we needed a reason, right? Who’s going to scold us? Jimmy Breslin or Phil Stanford?

In addition to Philly and its outlying suburbs, we also spent a weekend on Long Island in New York. Although it was only a brief jaunt, I did get to show Erin, who’d never been to NY before, my old stomping grounds. Mostly architectural ghosts (“That’s where the Friendly’s used to be. That’s where the True Value Deli used to be. That’s where Sal’s Pizza used to be. That’s where Titus Oaks used to be”).

After the tour Erin got to experience a classic Long Island barbecue at Jimmy B’s parents. It was great to see Mr. & Mrs. B again. Everyone was there! Johnny Mo, Murph, Stinky, Emmett (“Does it rain like this in Seattle?”), Homey! Lots of great food, weak beer, and hilarious stories (ask me about the “Duke of Fluke” sometime). And did I mention the most fantastically horrendous thunderstorm I’d ever seen? Well, it was awesome (check the blog for some footage). The next day, we returned to Jersey to really begin our Philly vacation.

“Hey, Mike” you’re asking, “Who cares?” I do. “Well then, are you going to talk about cooking?” Maybe.

Before I talk about cooking, I’ll talk about eating. New York’s got the best pizza – it’s not even worth discussing. We didn’t have any pizza. Philly’s got the best cheese steaks (or “Philly Cheese Cake” as my mother, the Queen of Malapropisms, repeated). But we didn’t have any cheese steaks either.

“Hey, Mike” you’re asking, “So you went to Philly and didn’t eat a cheese steak?” Nah.

What we were introduced to, though, was the soft pretzel. Actually, let’s say “properly introduced”. I grew up eating big soft salty pretzels, and still buy the frozen ones occasionally. But these soft pretzels were a quantum leap from your typical twists of dough. Big, warm, with the perfect distribution of salt crystals and, best of all, the accompanying spreads. We devoured the horse radish cream cheese. So good! Jimmy B, my brother Jim and I rocked out in the front room, working off the pretzels and sweating out the coffee as we sang soft rock classics and the Westerberg songbook. Piano and two guitars – it was a reunion of our early 90’s band, Jack’s Basement! Ok, hungry again. Back in the minivan!

The burgers at Five Guys placed a close second to the pretzels. Hand-formed and served with an abundance of hand-cut fries shoveled into a paper bag, these burgers were hands-down the best I’ve had since I last ate at the Muddy Rudder. Yes, I sure do love a hamburger sandwich!

OK, so finally we made it into Philly. We took a double-decker bus tour and glided through the birthplace of America. Did you know Ben Franklin invented everything? Even the Franklin stove! If Erin and I’d been around in the 1700’s, Ye Olde Sellwoode Kitchen would’ve prepared all its meals on a Franklin stove.

“Hey, Mike” you’re asking, “Do you even know what a Franklin stove is?” Yes – it’s a metal-lined fireplace with baffles in the rear.

“Hey, Mike” you’re asking, “Do you even know what baffles are?” No.

Where were we? Oh, yes, Philly! We saw the Fairmount Water Works, Pennsylvania Railroad Station, Reading Railroad Station... Hmm, that sounds familiar. Then we walked through the Municipal Services Building Plaza. It was full of life-sized Monopoly pieces. Wait, now I know – Monopoly!

We viewed examples of the Mural Arts Program. And I ran up the stairs to the Philadelphia Museum of Art (the Rocky steps, if you will). I worked up quite an appetite!

I’m “gonna fly now” to our last night there – Chickie & Pete’s Crab House & Sports Bar in the Stadium District. Get the cutlet sandwich and crab fries. I won’t even describe it – you’ll drool so much your tie will run.

Our time in Philly was wonderful. Erin met a lot of my friends; we became Aunt Erin and Uncle Mike to Jimmy B’s daughters; we experienced a lot of history; and ate very well! And before we knew, we were back in Portland. But no time for sleep, Dr Jones! Two days later, we had a wedding to attend (for fellow ITSKers Adam & Josh!) So what can you whip up in exhaustion? Erin’s got just the thing! It’s delicious, summery and refreshing! Just like Philadelphia (though, I’m almost certain, the same could not be said of Ben Franklin’s undershirt).


THE THING TO BRING
SUMMER PASTA SALAD

1 package bowtie pasta
1 jar roasted red peppers, diced
1 can of artichoke hearts, diced
1 can sliced olives, drained
1 package Italian dry salami, sliced in quarters
1 can great northern beans, rinsed and drained
1/4 cup vinaigrette
1 package shredded Italian blend cheese
1/3 cup toasted pine nuts

Cook pasta according to directions, drain, and rinse with cold water. Toast pine nuts lightly and set aside to cool. To pasta, add the next 5 ingredients. Toss everything with the vinaigrette. Next, add the package of Italian cheese and toss well. Top salad with toasted pine nuts. Chill or serve immediately.

The “In the Sellwood Kitchen” cast and crew can be contacted at: erinandmike@sellwoodkitchen.com