Fall Teases with its Back-to-School Breezes

September Summer Sun Sparkles in September at Davenport Park 

 

The crisp morning air brings focus to reflection and anticipation of what's to come: New school year.  Fresh paper. Clean notebooks. New pens. 

Ready, set, and almost go.

My grandmother warned me that the seasons would speed up. Seems like I just dipped my toe into summer. I push back the rush feeling, and let my mind juggle the events of the past couple of months—the reunions, the dinners, the beach visits, the farmers' markets and their summertime produce. 

And this brings me to the tomatoes! 

If you're lucky enough to have a garden—and/or to have access to a farmers' market—then you know: tomatoes abound! Gazpacho, the traditional Spanish cold soup that celebrates salad in a bowl, is perfect one for this time of year. (In fact--I just looked up that I had shared a version of this recipe on September 5, 2014 in LoHud, when I was writing the Latin Twist column!)

I'm including my basic one here below. So many versions are possible, but this is one of my family favorites: 

Gazpacho

 

Serves  4 to 6

Ingredients

               6 large ripe tomatoes (a mixture of heirloom tomatoes is nice!)

                       1 medium cucumber, peeled and coarsely chopped

                       1 garlic clove, coarsely chopped

                       1/2 teaspoon sweet paprika

                       1/2 teaspoon sugar (optional)

                       1 teaspoon salt

                       2 scallions, a shallot, or one small red onion, chopped

                       1/2 medium green bell pepper

                       1/4 cup olive oil

                       2 tablespoons wine vinegar 

                    Chicken broth to taste (depending on how thick you like your gazpacho)

                       1/4 teaspoon hot sauce (or to taste)

                       1/4 teaspoon crushed oregano

                       1 cup toasted bread crumbs

                       Toasted croutons, and/or chopped parsley, basil, parsley for garnish

                                   

Instructions

1. Coarsely chop the tomatoes.

2. In a food processor or blender, combine the tomatoes, cucumber, garlic, paprika, sugar, salt, scallions, and green pepper.

3. Combine the olive oil, vinegar, hot sauce, oregano, and bread crumbs.

4. Add to the vegetables and blend for 1 minute (you may have to do this in batches!).

5. Cover and chill thoroughly (ideally overnight).

6. When ready to serve, if soup is too thick, add a bit of water, or chilled broth to get a good purée consistency. 

7. Garnish and serve. 

Back to reflecting on this summer, which are still fresh and well documented in photos and notes, continue. I scroll through the memories, which include:  

• Sofia’s Graduation and Visit  
•  Celebration of Sofia's Graduation
• Sol Food Tours' Beginning
• Summer Salads, Ceviches, Gazpachos--and Much, Much More!  
• The Beach, the Beach, the Beach—
• Teaching ESL at the New Rochelle Public Library
• New Babies in the Family-
• Flamenco Classes in Midtown Manhattan
• A week of Flamenco Dance in Sevilla, Spain
• Reunion in Barcelona with my Roommates-
•  MOMA-
• The Whitney
• Farmers Markets
• Dinners with New Recipes
• New Stories to Write 
• Korean Soap Operas to Watch
• Flamenco shows at The Joyce and La Nacional
• Reunion with my Dear Friend in Chicago
• Many, many, many Audio Books to Accompany my Runs and Walks

Like cards in the air, the scenes dance in my head.

And now I plan ahead—notebook poised, next trip planned, next tour planned, reunions with loved ones, dance classes, writing, reading, listening, shows, ESL classes yet to be planned! 

Ah....September! 

 

Three Years and a Lifetime Later!

Maybe, as you start reading this, you can hear me sigh.
After all, it's been a very long time since I've blogged here. In fact, it's been exactly three years and three days!

So, let's see. Since then, I've opened and closed a restaurant (ah...Mambo 64 in Tuckahoe, New York...which we closed exactly 1 year ago today), written Latin Twist, a blog for LoHud, gone back to teaching ESL (English as a Second Language), been an event planner and caterer, taught many cooking classes,   made dozens of drinks,  served many meals, had the pleasure of meeting lots of lovely people, watched my son move to Ecuador,  my daughter to Brooklyn, and most recently, started spending way more time with my husband, parents, and friends.

Those of you who know me know that all of these things are so important in my life. I can't imagine life without my big three Fs: family, friends, and food. The connection between people and food/culture is full of beauty and delight; it's one that that never ceases to impress and amaze. My mission continues to be that of bringing together diverse people and their stories over our common ground: food.

I'm kicking off this first blog—after being inspired by a Saturday visit to the New Rochelle Farmer's Market—with a recipe for one of my favorite soups, gazpacho, which was published two years ago in my LoHud Small Bites column,  Latin Twist .

And also, speaking of the New Rochelle Farmer's Market, I will be doing a demo there on
Saturday, October 8th, at 11 am. I'm still figuring out what I'm making; the market has so much to choose from.

So I close today, with the promise of bringing you more tales and treats in the not-too-distant future.
Thank you for your support always, and I look forward to seeing all of you in the kitchen!
All the best,
Arlen

PS My new portrait, featured here on my blog, was taken at Alvin & Friends, by the fabulous New Rochelle-based photographer, Rodney Bedsole.