Mmm....Chili and Beer

I love chili. The seasons must be changing because I was feeling the need for some of the deep red and hearty flavor that this Southwestern stew provides. 

I am clearly showing my Texas roots below with the photo of my proper Frito-Pie. This batch turned out pretty good; actually, I thought it tasted great.

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A Few Photos Taken With the F90X

I couldn't resist blasting off a few frames of film yesterday with Rick's Nikon F90X. While I couldn't quite hear the cash register sound every time I clicked the shutter, I definitely get the sense that film and its subsequent developing could cost some serious money. How did people learn and/or afford photography before digital?

Additionally, I have to wait a day, maybe two, before I can even see what the camera captured? Excuse me? While I am old enough to have once owned a Polaroid Instamatic, I have not shot film in some time. 

So far I am having some real fun with the loaner camera from Rick. Here's a few shots of my salami/gruyere/tomato sandwich, our apple tree, a glass of Barolo, and the yard.

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The Nikon F90X and a Challenge From Rick E.

Over dinner last night, my buddy Rick and I had a philosophical discussion about needs and wants, specifically when it comes to cameras.

On more than one occasion, I have gone on about how I'd love to have a big digital SLR to capture creamy images of food, friends, and scenery. Rick contends that while all of that would certainly be possible, the pain of lugging around such a full-size device counteracts the gains made in photographic output.

To make his point, Rick has generously loaned me one of his full-sized film cameras, a Nikon F90X. After a trip to Target for both batteries and film (remember that stuff?), Rick gave me the Nikon F90X-for-dummies tutorial on the various modes, settings, buttons, and dials.

While Rick hoped to drive home the point that I would loathe the overkill, I fear perhaps the opposite will occur. I have popped off about 10 frames and I already love the mechanical "thh-click!" of the shutter and film advance sounds. With the supplied 24-120 3.5 lens, I can get a shot of the whole bathroom Jen just painted. Alternatively, I can now get that tight shot of lunch with the nice and fuzzy background...mmmm...bokeh!

Over the coming days I will shoot a few rolls of film (and wait for it to get developed/scanned to digital) and see how this experiment goes. Pictured is Rick's F90 and my current pocket-sized Coolpix.

Let the experiment begin!

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The Three P's: Pork, Picatta, and Panzanella

Aging, once fresh bread is transformed by a brushing of olive oil and a few minutes under the broiler. Toss this now magical bread with some fresh tomatoes, cucumber, a little garlic, and some bitter greens and you've got yourself a very tasty and nice looking panzanella.

A plain-jane pork tenderloin turns into something much more when sliced thinly and pounded into submission to create wafer-thin cutlets. Dredge these cutlets in seasoned flour, pan fry in butter and olive oil, and you can do little wrong - save overcooking.

On this occasion I decided to finish picatta-style by making a simple pan sauce of reduced white wine, shallots, capers, and butter.

In the wine department I resist the urge to open a good bottle of Burgundy, of which I have precious few; instead opting for a bottle which has been languishing in our fridge for some time: "Kung Fu Girl" Riesling from the Columbia Valley. Pork and Riesling? What's not to like? Aromatic and fairly balanced, I really enjoyed this happenstance pairing. The wine's pedigree showed through as its maker, Charles Smith and K Vintners, were named "Winemaker of the Year" by Food & Wine magazine in 2009.

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Bike Nerd Glory

Velocache Bozeman is, according to their website, "bike fun for nerds."

Basically, someone hides some bike-nerd-approved booty in an all-weather container, takes a few vague photos of the location, posts the photos of the site and booty on line, and then it's game on.

Tonight, Velocache #8 was mine.

Victory tastes good, if not like a bucket.

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Who Doesn't Love Leftover Pizza?

Who doesn't love homemade pizza anytime? Hot out of the oven? Yes. Warmed the next day? Yes. Cold/for breakfast? Works for me.

At the risk of sounding too Dr. Seuss-y, I would eat it on a boat. I would eat it if it had goat...  Hmm, cabrito pizza, anyone?

I especially enjoyed my leftover pizza today for lunch. Jen's dough, fresh Italian Sausage, fresh mozzarella, and thinly sliced peppers proved that classic combitions got that way for a reason. Yum.

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(Not So) Small Plates at Walker's Grill

A couple hours in a mall can take the life-force out of the most strong willed of shoppers. Our little afternoon in Billings was no exception. No matter how good the coffee was at Off the Leaf, a few hours toiling away in a middle-America shopping mall had reduced us to lifeless blobs drooling in our idling in our car, and soaking up its air conditioning. Forced with the decision of driving two hours back to Bozeman - or - catching an early dinner in Billings, we chose to eat right there and then.

Walker's Grill has been a favorite of mine since the mid 1990s. Located in the heart of downtown Billings, I dare say the restaurant has an almost "urban" feel to it. Our table by the window produced views of buildings, traffic, fire trucks, and salty street folk. How exotic!

I am happy to report that the food at Walker's continues to shine as much as the much as the polished surroundings of the dining room and bar. Since moving into its present space a few years ago, Walkers also offers a nice selection of small plates, which of course, we ignore almost completely. We started the evening off with an assortment of olives and a glass of Gruet Blanc de Noirs sparkler and a crisp CA Sauvignon Blanc respectively. 

The true stars on this night were the warm spinach salad with candied bacon (again: candied. bacon.), white beans, and sliced almonds. The candied bacon had a great balance of savory/sweet/fat and the warm dressing brought it all together. If you put a fried or poached egg on that salad I would eat it every day. In fact, our waited claimed that he had sworn off the spinach salads for now, having just kicked a once-a-day habit.

Jen's pasta special of fresh fettucine, clams, and mussels in a light tomato broth looked and tasted fresh and lovely. 

We forgo dessert, acknowledging that the torpor that comes with it would not serve us well on our trip back to the Bozone.

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