Sunday, July 15, 2007

The Best Recipe

Many recipes exist for many different things. I'd always thought of myself as he-who-does-not-need-a-recipe. Numerous disasters later, I've softened my position: while there is much to be said for serendipity, it seems that some structure, a sense of purpose, and a good dose of community makes the best recipe.

My new friend Woody from the D.C. area shared his best recipe for Margaritas; it all hinges on the sweet and sour mix: 1/2 cup lime juice + 1/2 cup lemon juice + 1/4 cup sugar + 4 tsp lime zest + 4 tsp lemon zest. Refrigerate up to 24 hours, strain and serve with equal parts of the mix, your favorite tequila, and triple sec.

Angela, the "Ferry Catcher" put together a lovely recipe for fresh striped bass (see July 14th Post): catch a stripped bass in a kayak with Alan November; have Alan filet the fish (he's really very good); season the filets with salt, pepper, lemon juice, Italian extra virgin olive oil and fresh basil from Alan's garden; wrap in tin foil and place on a hot grill for ten minutes, then remove from foil and place filets directly on the grill for two minutes on each side; add a jigger of brilliance from Christine Bridge and Jennifer Beine; season with a lifetime of reflective practice; fold in a heaping portion of insightful conversation about teaching and learning, brain research and gaming, randomly assigned collaborative groups and supporting best practices with technology. Serve with at least two bottles of Cousino Macul Chilean Antiguas Reservas cabernet sauvignon (I know: red wine with fish - so sue me).

Enjoy a most memorable evening.

1 comment:

Kathy Booth said...

Thanks for doing this, Sonny. I'll digest (the info, not the virtual sea bass or calamari...) a bit at a time. I've always been fascinated with blogs as a way to collaborate and brainstorm ever since I heard Will Richardson explain his class project on The Secret Life of Bees (an all time favorite of mine) at NECC in Seattle several years ago.

Kathy