Japan by mouth

There’s a popular documentary from 2011 called “Jiro Dreams of Sushi.” As I plan a trip to Japan, I also dream of sushi. And ramen. And Sapporo. And yakitori. And sake. And squid. And Godzilla. 

If Jiro, a wispy 90-ish sushi master, merely dreams of sushi, I fully rhapsodize about sushi. (OK, I exaggerate. I only think about sushi, mm, twice a week. But it excites in ways other foods do not: Its silken, room-temperature raw-dacity; glistening, quivering slipperiness; palate-dancing umami-ness. Does that make me a sushi master? I think it does.) 

Jiro poster
Sushi swirls around the dreaming Jiro’s head. He dreams of sushi. He swims in it. He wonders: Why so much sushi? He dreams of retirement.

What I’m saying is I will ingest gobs and globs of raw fish during my 12-day fall journey, to the point of possibly getting mercury poisoning, which would be one hell of a souvenir. Sushi, that artisanal seafood delicacy, isn’t cheap, one reason why I eat it sparingly. Another reason is that where I live fine sushi is as rare as Rodan sightings. And mediocre sushi, like a half-ass steak, makes one ponder existence darkly. 

Therein lies the miraculous ingenuity of Japan’s conveyor-belt sushi (kaiten-sushi) — not amazing, not bad, but invariably cheap and gratifying seafood that winds through the restaurant on exactly that, a conveyor belt, like an assembly-line of deliciousness. Its brilliant utility blots out its majestic absurdity.

Round and round the little plates go, each saucer’s cargo a slab of prepared-before-your-eyes nigiri, circling a seeming mile on a tiny conveyor belt, waiting for you to snatch it at your desire as it rattles by. Each plate or piece costs about a buck-fifty or less, so a meal, for me at least, ranges a not-bad $10-$15.

Yo-Sushi.jpg
Conveyor-belt sushi, like a buzzing food factory.

But why not try Jiro’s sushi shrine, the tiny 10-seat Sushi Jiro, a Michelin three-star establishment/closet located in Tokyo’s Ginza subway station? For one, it’s $300-plus a meal, no exceptions. Two, it is nigh to impossible to net a reservation, though I did spot the so-called Jiro Dreams of Sushi Jiro Dinner & Luxury Tour at a fee of $1,500 per head. This one’s for Jiro cultists/completists and FOMOs only. Plus, men have to wear a blue or white shirt and a blazer and we know that’s not going to happen.

b4eizl4ezm49wqtayhat.jpg
Edo-style sushi

So I’ll go back to school. Namely Sushi University, a two-hour tutorial pig-out in which you learn while you nosh at a fine Tokyo sushi restaurant. The pitch:

“How would you like to sit at an authentic, Edo-style sushi counter, enjoying sophisticated conversation with the chef? Each excursion includes a skilled interpreter who joins you from start to finish, allowing you to experience the culture and history of sushi as well as learn about the chef’s specialties and style of the restaurant.”

(Smoking and the wearing of perfume are forbidden lest they corrupt the delicate fishy.)

If I’m not a sushi master by now — though I think we’ve established that indeed I am — then surely I will be one after graduating Sushi University. Hai!

On my two prior trips to Japan I was gastronomically rudderless, lost, quite pathetic. I just ambled about, making impromptu eating choices based on whatever looked yummy and inviting in the neon-soaked Shibuya and Shinjuku areas where I stayed. I’d duck into an inevitably minuscule and packed yakitori place or busy conveyor-belt sushi joint, or simply grab some street food. (I ate whale. So sue me.)  I must say, I did eat fine.

Structure is the operative word this time. And learning (see: Sushi University) is part of it. Hence the Sake Tasting and Lecture I’ve enrolled in, aka Signature Sake-Tasting Course, a 10-plus glass sake tasting including sake snacks (or tsunami) and a lecture in English. It’s conducted at one of the most famous members-only sake houses (izakayas) in Tokyo, or so they say. (It could be a bar owned by the instructor’s cousin Rocco.) I don’t even like sake. But I am going for liquid enlightenment, to open my buds and brain. By course end, I will be a sucker for sake, otherwise I will upend the table and demand a refund. And then I’ll probably get roughed up and tossed to the curb.

maxresdefault.jpg

My Tokyo hotel is smack in the thwumping heart of kinetic, cornea-cooking Shinjuku, famous for its oceanic bar scene, insomniac nightlife and seedy red-light district — and for sucking up half the world’s electricity in hyperactive signage. I want to dig in with a little help from my friends, so I’m taking the Tokyo Bar Hopping Tour in Shinjuku — Explore the Hidden Bars in Food Alleys. I beg it’s as bulging as that unwieldy title, as our small group weaves through itty six-seat pubs and sake houses of the Golden Gai for food and drink and, I hope, staggering wisdom. Keep your tawdry Love Hotels. I’m not playing around. I’m here for elucidation and libation. Now where in hell do I get a stiff whisky? 

nightlife-shinjuku-tokyo-japan-one-s-business-districts-many-international-corporate-headquarters-located-here-40973672.jpg
Shinjuku — batshit.

Capping my Tokyo culinary explorations is an obligatory trip to the famed Tsukiji Fish Market for an early morning, 3.5-hour “food and culture” walking tour at the outer part of the massive market. Here’s some copy that’s as canned as Chicken of the Sea:

Rub shoulders with Michelin-starred chefs as they shop for ingredients at this sprawling, 80-year-old market for all things aquatic. Investigate the various stalls selling fish, shellfish, and everything in between, and sample Japanese favorites such as sushi, dried bonito, fresh oysters, and sake. Eat and drink like a Japanese local.”

Exactly. I want to eat and drink like a local, not a western bobble-head boob. That’s the point of this Edo-education and sake schooling — to figure how it’s done and cultivate an experience of maximum authenticity. I’m more about learning the history and culture than the language, though I do know three words in Japanese. Maybe four. No. Three.

shutterstock_1061193218.jpg
Tsukiji Fish Market. Looks disgusting. Tastes great.

At this point, I’ll be full up to the gills in raw fish, sake and sundry seafoods. I will have relished a moveable feast, an embarrassment of fishes. I will have been transported, spirited away. Jiro, that old master chef, will have nothing on me. I will have dreamed of sushi, and worlds more. I will at last be sated, and ready to start all over again. After you …

Tippling Dixie

Sure, I took a nip on my trip this week to Charleston, South Carolina, not on the basis of “When in Rome …,” though there was a bit of that. No, I just like a good cocktail or Scotch or beer, particularly in a nicer establishment, like a fine restaurant or stylish bar/saloon. (Or salon: Where I get my hair cut, they serve free Prosecco, a nice Kardashian flourish.)

And, as part of what became something of a foodie journey (see that part here), I hit a lot of those places. My slogan: No driving, no hangovers, no regrets.

Right before my three-day trip to Charleston, I blogged about the award-winning small-batch boutique distillery I had my sights on, High Wire Distilling Co., on bustling — one might say boozy — King Street.

I made it, and took the short tour — the place is fashionably cozy and drips with hip — and partook in the tasting flight. The tour was $5, as was the tasting. (I also bought a bottle of the Hat Trick Extraordinarily Fine Botanical Gin for a reasonable $27.)

IMG_1425.jpg

IMG_1424.jpg

The High Wire tasting flight. Left to right: Hometown VodkaHat Trick Extraordinarily Fine Botanical GinHat Trick Barrel Rested Gin; and New Southern Revival Brand Rye Whiskey. Especially for how early in the day these were imbibed — noon shots on an empty stomach? — each libation exerted kick and fire and were exceptionally complex.

IMG_1423.jpg

At this upscale bistro I sipped the Nordic Witch — “bright and herbal, this witch is ready to head south for spring” — made of Old Tom Gin, Strega, Linie, Aquavit, Lime and Peychaud’s. It was superlative, swirly and tangy, but it was so small, I didn’t even take a picture of it. 

With dinner I had a Classic Whiskey Sour that hit the spot:

IMG_1417.jpg

Husk has one of the coolest, most coveted little bars in the city (big patio for you patio people), with potions to match. Waiting for a dinner table, I ordered a tasty Gin-Based Drink Special, whose name and ingredients I foolishly didn’t commit to memory.

But here it is:

IMG_1389.jpg

During dinner I got the toothsome and bracing Option Bee: Earl Grey-Infused Local Gin, Yellow Chartreuse, Honey, Lemon and Egg White. Below:

IMG_1397.jpg

My penchant for gin is glaring and at this classy, streamlined drinkery I stuck to my beloved botanicals with the assertive “Clover Club” — Hendrick’s Gin, Raspberry Preserves, Dry Vermouth, Lemon and Egg White — followed by the satisfactorily simple PGT (Proof Gin and Tonic)” — Hendrick’s Gin, Lemon Bitters, Cucumber.

Proof’s a neat place on crawling King Street, and I would have returned with more time.

JS5A9270-1024x683.jpg

Slathered in ersatz grunge and lacking snarly attitude, The Griffon touts itself as the authentic dive bar in Charleston, and apparently a lot of people who haven’t been to Charleston’s The Recovery Room or Dirty Franks in Philly actually believe this. This bar is a poser dive if ever there was one, a faux dump made to look beaten and badass with floor-to-ceiling wallpaper compiled of signed $1 bills. It tries awfully hard, and it made me kind of sad. The Griffon is the Planet Hollywood of dives, a cosplay simulacrum, a movie set. Spotless bathrooms? Yep. Tourists only. I had a $4 bottle of Miller Lite. Then I skedaddled.

IMG_1382.jpg

  • Finally, for non-alcoholic, caffeinated elixirs I spent mornings at the sleek, slightly industrial, mid-century and mini-menu’d Revelator Coffee Company on — where else? — King Street. Fully recommended. Free WiFi, tip-top drinks, cheery baristas.

o-2.jpg

Chewing through Charleston

I did it right, I nailed it. During my quick foodie tour through Charleston, South Carolina, I sidled up to the bars at five restaurants I urgently wanted to hit, the places that songs are written about, that journalists spill fragrant ink over, that Uber drivers gasp in amazement, “You got into (restaurant name here)?”

I researched and read. The internet was my friend. I watched Anthony Bourdain and “Chef’s Table” and “The Mind of a Chef.” I emailed eateries for the tricks and maneuvers that would guarantee I’d get in without a dinner reservation. (Simple: Arrive well before 5 p.m. Wait outside. When the doors open, nab a seat at the bar. Eat. Drink. Rejoice.)

Charleston is a powerhouse food destination, cutting-edge and farm fresh, and not one thing I ate was less than exemplary. Vittles vaulted me to that pleasure zone, a kind of palate paradise, where you sigh and go, Yeah.

Where and what I ate:

(Assume I loved every dish, passionately, and click the restaurant name for more info.)

  • HUSK, 76 Queen Street:

IMG_1393.jpg

Wood Fired White Stone Oysters, Green Garlic Butter, Lemon Vinegar, Fermented Chilies, served on a bed of rock salt

IMG_1394.jpg

Confit Duck “Cassoulet,” Heirloom Peas, Lowland Farms Brassicas, Pot Likker Broth, Pan Fried Farm Egg

IMG_1390.jpg

  • FIG, 232 Meeting Street:

IMG_1418.jpg

IMG_1416.jpg

Ricotta Gnocchi alla Bolognese Parmesan, Mint

IMG_1419.jpg

A dazzling Chicken Confit with Brussels Sprouts and Fig (and lots of other complex goodness I can’t remember) over Polenta

A little about FIG: “The name is an acronym for ‘Food Is Good,'” writes Bon Appetite, “a simple epithet that doesn’t do justice to the level of cooking set forth by Mike Lata, the godfather of Charleston restaurants (he also owns The Ordinary).” 

Speaking of The Ordinary …

IMG_1427.jpg

A quartet of immaculate, sweet and salty raw oysters, hand-chosen by the suave server/bartender. The orange beverage to the right is the zesty House Daiquiri: Plantation Old-Fashioned Traditional Dark Rum, Plantation 5-year Rum, Cane, Lime.

IMG_1428.jpg

Crispy Oyster Slider with a whisper of jalapeño (unbelievable)

IMG_1429.jpg

New England Style Fish Chowder with Oyster Crackers — better than you think. A knockout loaded with generous chunks of white fish and potatoes.

img_1370.jpg

IMG_1426.jpg

Spicy Two-Piece Dark Meat Fried Chicken with Cole Slaw: Buttermilk Dressing, Currants, Seeds 

IMG_1372.jpg

Second visit: Four Raw Oysters (only one shown here), Signature “Old School” Scalloped Potatoes (divine) and a Gin & Tonic

IMG_1401.jpg

IMG_1400.jpg

The famous Tavern Burger, a 4-ounce Patty Topped with American Cheese, Tangy Tavern Sauce, Griddled Onion on a Sesame Bun, with House Salad. This glorious, glorified slider goes for a mean $15, and it’s worth it. So hypnotic I couldn’t even focus the camera. My eyes were crossed. 

Avoiding the gin-eric in South Carolina

I leave Sunday for three days in Charleston, South Carolina, and already I can smell the aromatics and botanicals, those ultra-fragrant plant compounds often used in alcoholic potables, most popularly in gin. Aromatics and botanicals furnish a strong herbal, floral or fruity tang that sets flowery, pungent gin apart from insipid vodka, which tends to smell and taste like undiluted alcohol (and which is why producers are always grossing up their swill with flavors like cherry, vanilla, mango and peppar, whatever that is). 

In Charleston is the award-winning High Wire Distilling Co., which claims to be the city’s first distillery since Prohibition. Like a boozy boutique, the outfit “produces a distinctive line of small batch spirits, including gin, rum, whiskey, and vodka using premium, specialized ingredients.” 

I’m there.

kothe-still.jpg

And I’m taking the $10 tour and tasting, which (more canned copy here) “provide an overview of the distilling process and allow guests an opportunity to see the still, mash tun, fermentation tanks, barrel aging, and bottling operations.” Tour-takers “receive a traditional tasting flight of four High Wire spirits.” (Yes!)

This has got to beat the tragic, gimcrack Heineken Experience brewery tour I signed up for in Amsterdam last year (my head still hurts from the strobes and electronica). And it might just match the exemplary Russia Vodka Museum in St. Petersburg, where the tastings exuded high European class. Or the fine, frothy, free tour of the Sam Adams Brewery in Boston.  

I have my eye on one of High Wire’s specialty gins, which goes for $27 a bottle (I don’t yet know the size), the “Hat Trick Extraordinarily Fine Botanical Gin,” described in detail:

high-wire-distilling-co-hat-trick-extraordinarily-fine-botanical-gin-south-carolina-usa-10709477.jpg

“Made with crushed juniper berries and fresh lemon and orange peel, this bright and flavorful gin is well-balanced and pleasing to the palate. Balancing botanicals include licorice root, angelica root, coriander, and cardamom. From a straight up martini to a more complex Fitzgerald, this gin dazzles even the most discerning gin drinker.”

Proof: 88

Tasting Notes: Floral, licorice, lemon, orange, pine, rounded/full texture, well-balanced, long finish.

Cocktails: Gin & Tonic, Martini, Fitzgerald, Collins, Negroni, Gimlet, Martinez, Gin Gin Mule

I’m sure I don’t know what at least three of those cocktails are, but they sound ravishing with this nifty gin, which, you never know, might suck. I’ll taste it during the tour’s tasting segment. If I like it, I’m buying a bottle. And then, you know, drinks on me.

View of the day, wistfully

IMG_1286.jpgMy laptop, a tall drink and a fairy tale vista — about all I need in my travels.

This was the perch on the rooftop terrace of my Istanbul hotel in November. I went up there a lot for the trusty Wi-Fi; cool fall breezes; Efes Pilsener, the cheap local brew that hits the spot despite its unflagging mediocrity; and, of course, the pristine views of the fabled Blue Mosque and yawning Bosphorus strait. 

At night the mosque lights up like a jeweled crown. The water shimmers. I sip my drink and tip-tap on the keyboard, writing nothing of consequence, most of it rot. Istanbul is paradisiacal, keenly removed from normal life, so transporting you sigh with an operatic flutter. It’s Paris of the East, a storybook nirvana.

I miss the mosques, the street food (döner kebabs, simits, etc.), unduly charming people, sweet stray dogs and cats, and ancient rococo scenery. It is where I want to be, right now.

IMG_1196.jpg
Blue Mosque, November 2018

A booze for we the bamboozled

A popular bumper sticker circulating when George W. Bush was president read “Bush is a Punk-Ass Chump” — a masterpiece of anti-dipshit propaganda that I proudly displayed. 

punkass

(I was in Texas Bush-country at the time, so I didn’t dare slap it on my car, lest an overzealous cop pulled me over for some imaginary misdeed. The sticker found pride of place on my fridge.)   

I’m reminded of the rascally decal by a new bottle of booze that just hit online shelves and is already sold out, dammit. It’s made by Empirical Spirits and it is called — squeamish eyes avert now — Fuck Trump and His Stupid Fucking Wall. This surely zesty libation is a “habanero spirit based on barley koji, pilsner malt and Belgian saison yeast.” I don’t know what in the hell that is, but I want it.

But, like I said, the 50cl bottles, at $68.51, are plumb sold out. You can sign up for email alerts when it’s back in stock here. 

f-trump-1-thumb-960xauto-94253.jpg

As I haven’t tried the drink, here’s more about it from Uncrate, an elegant site for the highly selective male shopper (gander at its galaxy of dizzyingly unaffordable goods here):

“It could end tomorrow, or we could be in for six more years. Either way, spirits like this bluntly-named one from Empirical might help make it all slightly more tolerable. Distilled in Copenhagen, this clear spirit is based on barley koji, pilsner malt, and Belgian saison yeast. A habanero vinegar is used to rectify the spirit, but the final product is free of a spicy kick in the face — unlike the current political reality we face each and every day.”

Cheers to that. Gulp your beverage of choice accordingly. Drink responsibly. Or in this case, go nuts. We are rather thirsty for change.

Though the FTHSFW spirit is gone for now, you still can get a T-shirt embossed with the bottle’s clinically-plain label here. You owe it to your country. Clink.

Artboard_1_copy_4_2x_df816034-0304-46e4-a4c5-fcfac6735f58_345x345@2x.png

How wine’s vines wrap around your brain

I am sipping wine as I write this, a chilled glass of Portuguese rosé that is an ideal swirl of sweet and dry, fruity and floral. It is 42 degrees outside. The fusty stereotype says that rosé is expressly a summer drink, just as some insist soup is only a winter meal. I say balderdash to both feeble-minded myths, which suffer a fatal lack of imagination. 

So, indeed, I am sipping wine (rosé!). And I am thinking of an article a friend sent me about the intricate neurological processes involved in the simple joy of tasting wine. It says: “According to neuroscientist Gordon Shepherd, the flavor of wine ‘engages more of our brain than any other human behavior’” — be it pitching a baseball, basking in Bach, playing Fortnite or, I imagine, having tangly Tantric sex.         

I’ll drink to that (and I did). More, and listen closely as the ideas get knotty: 

“The apparently simple act of sipping Merlot involves a complex interplay of air and liquid controlled by coordinated movements of the tongue, jaw, diaphragm and throat. Inside the mouth, molecules in wine stimulate thousands of taste and odor receptors, sending a flavor signal to the brain that triggers massive cognitive computation involving pattern recognition, memory, value judgment, emotion and of course, pleasure.”

114539478_Booze_345070c.jpg

I’ll drink to that, too, mostly because that passage was as complex as some of the most sophisticated wine varietals, and it kind of gave me an instant hangover. (Shepherd’s book, by the way, is “Neuroenology: How the Brain Creates the Taste of Wine.”)

Yet so much jibber-jabber is a buzzkill. So let’s for a moment detour to Turkey, the last place I really indulged in wine. Namely to Göreme, in Cappadocia, where I enjoyed a marvelous wine tasting. Just me, the sommelier and lots of wine.

After almost crashing a rented motor scooter about four times in the craggy hills of Göreme, returning the vehicle well before it was due, I was rattled. Walking to the town center, defeated and with a comical helmet head, I caught a sign outside a handsome restaurant that said simply “Wine Tasting.” It was time for a drink, a celebration that I didn’t smash open my head toppling off the scooter into rocks and shrubs.

Apparently I stumbled upon a hotspot, the newish Mozaik Restaurant, which is rated the #1 restaurant in Göreme on TripAdvisor. (OK, it’s TripAdvisor — take it with a grain of salt.) For about $18.50 you get four tastings of the varietals of your choice. The wines come from the rugged Cappadocia region, a local tasting.

IMG_1259.jpeg
A rose from Cappadocia, served by my sunny sommelier.

Thing is, and I’m hardly complaining, my friendly host did not pour tasting measures — a few hearty sips — but pretty much full pours. I sat there for a good 90 minutes, sipping four glasses of wine — a Chardonnay, Merlot and, of course, two rosés. They were excellent, dimpled with notes and accents and bouquets and finishes and all that jazz.

I all but forgot about the scooter drama, because, little did I know, this was happening inside my head: The wine, recall from above, “stimulated thousands of taste and odor receptors, sending a flavor signal to the brain that triggered massive cognitive computation … emotion and, of course, pleasure.” (Italics mine.)

That’s a lot of action from a sip of fermented fruit. I know shamefully little about wine — I’m no vino snob; the rosé I’m sipping came out of a box — but I can tell good grape from rotgut pretty well. All that “cognitive computation” triggered by a “flavor signal” is nifty enough. But I think many of us agree it’s the “pleasure” that’s triggered that we are after. I’d drink to that, but, alas, my glass is empty.

A few of my year-end enthusiasms

People, places and culture — little consolations — that are turning me on (saving me?) in the waning days of a sometimes unbearably tumultuous year …

  • Courtney Barnett — Guitar rock lives. Or so we can dream, a reverie persuasively advanced by grungy guitar-slinger Barnett, a pop-punk pixie who’s making some of the crunchiest, catchiest, folky-fuzzy rock around, music that sounds improbably lasting. A devout DIYer with a Grammy nod and fervent following, Barnett traces the raw, minimalist contours of Nirvana and the Pixies, with squalling distortion and a voice so uninflected that her Australian accent claws right through. That voice echoes the talk-singing and slightly nasal tones of Liz Phair, Patti Smith and The Hold Steady. Wincingly intimate, her jagged, jangly songs are shot through with personal drama and cutting irony. Often they’re downright hilarious. Choice cuts: “Pedestrian at Best,” “Debbie Downer,” “Avant Gardener,” “City Looks Pretty.” Watch her in concert HERE. And visit her squiggly world HERE.

courtney-barnett-elizabeth-weinberg-054.jpg

  • “Night Train”: New and Selected Stories by Thom Jones I didn’t even know Jones died two years ago. He’s one of my favorite short fiction writers and I kept wondering where in the hell he went, when he would publish again. I was alerted to his fate by this posthumous assemblage, plucked from Jones’ classic ’90s collections “The Pugilist at Rest,” “Cold Snap” and “Sonny Liston Was a Friend of Mine,” each worth owning, and cherishing. But with this chubby tome, featuring seven new stories, including the typically mordant title tale and spanning the biting, semi-autobiographical Vietnam War epic “The Pugilist at Rest” to the absurdist vermin mayhem of “Mouses,” Jones’ spare, sinewy, mean and bust-up funny realism comes into exhilarating focus. Fueled by grit, violence and the tough tenets of his hero Arthur Schopenhauer, this is essential contemporary fiction.

38496743._UY400_SS400_.jpg

  • Gin and tonic at Angel’s Share  Last month I drank a gin and tonic with a Japanese gin I criminally did not get the name of at Angel’s Share, the dark, elbow-jabbing speakeasy in New York’s East Village. It was the smoothest, lightest, tastiest G&T I’ve ever sipped, spritzed with a gorgeously un-cloying tonic that was gently fizzy, not nose-tickingly fizzy. The drink was a perfect alchemical mingling of alcohol and mixer, a frosty masterpiece. (If only I could afford the $17 elixir more than once a year.) 

gin-and-tonic-1

  • “I Am Dynamite!” by Sue Prideaux — Penetrating and punchy, with an attractively light touch for the weighty subject, Prideaux’s new biography of Friedrich Nietzsche, one of my dearest great dead thinkers — atheism! nihilism! iconoclasm! self-invention! and more furrowed-brow brilliance — is like literary windshield wipers, a slashing text of clarification and demystification. Despite the luxuriously daunting walrus mustache and monumental scowl worthy of a grumpus Mount Rushmore, the German polymath — yes: a prickly, willful malcontent — wasn’t the poisonous philosophical force we’ve been warned of. (For one, he abhorred antisemitism.) Reason reigned, until it crumbled amidst the famous crack-up that would kill him at age 56. Dead: first God, then him. 

31bookprideaux2-articleLarge

  • Istanbul — First come the post-vacation blues: the immediate despondency felt when you return home from a great trip. Crap, it’s over. And then there’s the afterglow: the crazy satisfaction and rapture you feel when the depression burns off. Damn, that was the best trip ever! I got back from Turkey last month and I’m basking in the afterglow. I was mostly in Istanbul, one of few cities that can hurl me into a dream state that’s as wondrous as it is ineffable, an otherworldly stupor of sights, sounds and flavors, pocked by the lovable multitude of stray dogs and cats and the unfailingly caring and splendid people. I still savor my Istanbul lodgings, the über-charming boutique Hotel Ibrahim Pasha and, in Cappadocia in Central Turkey, the Pumpkin Göreme Restaurant and Art Gallery, where the cheap and divine fixed menu delivers the allure of Turkey on many plates. If I sound a little intoxicated by it all, I am. 
turkey.jpg
Hagia Sophia, Istanbul
  • “Skate Kitchen” — The young women of this scruffy 2018 skateboard drama are hell on wheels — or is that Chanel on wheels? No way. The tribe of shredding female street teens are all about the clacking and scraping of boards on New York concrete, smoking spliffs and coupling with the opposite (or same) sex. The star here is bespectacled Camille (Rachelle Vinberg), a taciturn 18-year-old from Long Island who defies her mother for the skate parks and subways of Manhattan, where she’s promptly absorbed into a rowdy posse of all-girl skaters. The film is predictably sincere about teen rebellion equating to freedom and addressing, softly, teen politics and gender politics. Yet it works; it has kick. Crystal Moselle (2015’s hit documentary “The Wolfpack”) shoots with a meandering vérité camera, the city captured with gritty love and bloodied-knee realism, and music to match. The movie is on DVD and streaming. The trailer’s HERE.

event-9932572.jpg

  • Cubby the Wonder Dog — The perennially pampered pup, huge heart, small bladder, gives as good as he gets — hugs and snuggles, mutual adoration, tricks and treats, ribald chit-chat over Scotch and cigars. We love the mutt with our lives, no matter if he begs, bedevils the cats or poops and pees on occasion and off the Wee-Wee Pad. Spiritual creatures, dogs are fuzzy founts of friendship, besting humans, I’m afraid. I’m rotten when I wake up, until I see that damn dog wagging his curled tail and things fall into place. Mused author Thom Jones (see above): “Dogs have a way of finding the people who need them, filling an emptiness we don’t even know we have.”
IMG_0001
Cubby

Radiance of the pet rat

If you want to see a rat drink beer, click HERE. I’ll wait.

That’s Becky, my long-ago pet rat, whose both alarming and comical omnivorousness knew no bounds. Seriously: zero. 

She’d chomp broccoli, rubber bands, towels, chickpeas, cheese, books, dog food, t-shirts, pizza, gecko lizards and crawly cockroaches. She’d guzzle wine and the above beer. 

IMG_2471
Becky shares pizza with a pal.

She once bit into a small tube of Super Glue. In a miraculous stroke, the glue was so old it had evaporated. The alternate results would have been grisly, even fatal, I’m certain.

Rats, like honey badgers, don’t give a crap.

But they are as smart, sweet, social, endlessly curious and affectionate as any animal, be it a dog, cat, piranha or wildebeest. 

They play and wrestle, come when called, chill on your shoulder, build crafty nests from newspapers and less innocuous sources (like the fluffy guts of your sofa or that pricey box of Q-Tips), play fetch, groom with OCD avidity, swim, delight in belly rubs lying on their back, and so much more. Oh, and hoard. How they hoard. Hide all small valuables. (Becky stole my watch once. It took days to find.)

They’re like super pets that delight, entertain and nourish the heart and soul. As I’ve quoted in these pages before, rats are “cleaner than cats, smarter than dogs.” Whoever said that is just about spot-on and probably lives with a thousand rats and the authorities are onto him or her. A reality TV show is coming soon.

IMG_1385
Becky going head-first into the glass, tippling a fine (cheap) cabernet.

Pets hold spiritual qualities with their power to elevate and expand one’s being. But, like dogs and cats, rats do it with a special, irresistible elan, magnetism and downright adorableness. Still, it’s different. For one, they don’t fart.

With their silky, curling pink paws (tiny starfish), twitching whiskers, itty-bitty tongue and translucent ears, gently nibbling buck teeth and enormous hearts, they’re lovable buggers.

Those thick wiry tails that whip around, made strictly for balance, are something else. The creatures squeak in pleasure and, science has proven, giggle like little girls. When treated right, Prozac they don’t need. (Though they’ll eat that as well.)

Like sharks, rats are exquisitely evolved specimens. Get this: They can collapse parts of their skeleton to squeeze under doors and through tight cracks. I’ve seen it. They are quicksilver with fur, superheroes with a super power, lacking only a cape and a ridiculous moniker.

IMG_1359.jpg
Still life: Becky

An image I cannot shake: Becky drinking wine by dipping a paw in the liquid and licking the paw, like a cowboy drinking from the Rio Grande after days without water. (Her boozing was judiciously supervised — I only let her get a nice taste.)

And yet … well, rats will obliterate you. With a life-span of an average of two and a half years, they desert you far too quickly. They become your best friend and then, like a relationship gone bad, they end it, they vanish. They die. Usually it’s a respiratory disease or, more likely, cancer. It rips you to shreds.

Becky’s death was excruciating. I spent a lot of time and money on her, all of it beautifully worth it. Still, she had to go. She’s probably tearing up heaven, nibbling angel tunics, nesting in holy beards, gulping sacred wine. Being a worthy rat, not giving a crap.

P1010152
RIP Becky

Drinking outside the box

Summer’s steamy curtain call is almost here (woo-hoo!), but we’re still in a light wine state of mind. Rosé is our go-to beverage in the seasonal swelter — with citrus-laden gin and tonics right behind — almost like sody-pop for the kids: refreshing, quenching, yet still retaining that sneaky bite adults crave (and sometimes require).  

These days we’re getting our rosé from a faintly unorthodox source: We’re drinking from a box. They call it bag in box wine, or simply boxed wine. Either way, you extract a plastic nozzle or spigot from a cardboard box and wine spritzes from it, or more specifically, from a shiny bag inside the box.

It’s resplendently dorky.

And yet …

w5254575tf_1.jpg

After a period of snooty ignominy, boxed wine is back in vogue, shorn of shame and stigma amongst those who know a good deal and, yes, a good wine. Excellent boxed wines abound, including the crack rosé we’re drinking in almost blushing abundance: Lab Rosé, from Casa Santos Lima winery outside of Lisbon, Portugal. (Rosé, incidentally, is defined as “a light pink wine, colored by only brief contact with red grape skins.” It’s exceptionally fruity, just a tad dry, ideal for the hot months.) 

Three reasons boxed wine rules:

— It’s way cheaper. A standard 3-liter box holds as much wine as four regular wine bottles. Our local outlet sells a Lab Rosé box for $17. Do the math and get misty-eyed. Then guzzle. What you lose in sleek glass aesthetics you make up for in sheer value.

— It’s environmentally sound. Say several sources: The production of boxed wine generates about half the emissions per standard bottle of wine.

 It lasts forever (almost). “Thanks to its handy-dandy vacuum-sealed spigot, boxed wine has a longer shelf life after opening than its bottled counterparts,” writes one pro. “And I mean a lot longer. Up to six whole weeks, in fact.”

IMG_1161And that brings me back to Lab Rosé, which is that much more of a bargain because of its prodigious quality. It is, for example, far more luscious and drinkable than its more expensive Provence Rosé counterpart, whose gloppy malty finish is ruinous. And though Bota Box Dry Rosé is quite fine, it too is several dollars more than trusty Lab.

Lab indeed earns consistently strong reviews from wine experts and sundeck sippers alike. Wine Enthusiast bestows Lab Rosé a respectable 86 points, noting, “This is a pale colored, attractively perfumed wine. With red berry fruit flavors, bright acidity and a lively orange zest texture, it is fruity and ready to drink.”

Ready to drink, for sure. Right out of the dorky, yet somehow radically cool, box.