Within the opening paragraph of The Tao of Pooh is the story of The Vinegar Tasters.

“We see three men standing around a vat of vinegar. Each has dipped a finger into the vinegar and tasted it. The expression on each man’s face shows his individual reaction. Since the painting is allegorical, we understand that these are no ordinary vinegar tasters. They are representatives of the “Three Teachings” of China. The vinegar they are sampling represents the Essence of Life. The three masters are K’ung Fu-tse (Confucius), Buddha, and Lao-tse, author of the oldest existing book of Taoism. The first has a sour look on his face. The second wears a bitter expression. The third man is smiling.

To K’ung Fu-tse and the Confucianists life is sour. They believe that the present is out of step with the past, and that the government of man on earth is out of harmony with the Way of Heaven, the government of the universe. Therefore, they emphasize reverence for the Ancestors, as well as for the ancient rituals and ceremonies in which the emperor, as the Son of Heaven, acts as intermediary between limitless heaven and limited earth. Under Confucianism, the use of precisely measured court music, prescribed steps, actions and phrases all add up to an extremely complex system of rituals, each used for a particular purpose at a particular time. A saying was recorded about K’ung Fu-tse: “If the mat was not straight, the Master would not sit.”

To Buddha, the second figure in the painting, life on earth is bitter, filled with attachments and desires that lead to suffering. Through Buddhism, the whole world is seen as a setter of traps, a generator of illusions, a revolving wheel of pain for all creatures. In order to find peace, the Buddhist consider it necessary to transcend “the world of dust” and reach Nirvana, a state of “no wind.” Although the essentially optimistic attitude of the Chinese altered Buddhism considerably after it was brought in from native India, devout Buddhist often see the way to Nirvana interrupted all the same by the bitter wind of everyday existence.

To Lao-tse, the harmony that naturally exists between heaven and earth from the very beginning can be found by anyone at anytime, but not by following the rules of the Confucianists. As he states in the Tao Te Ching, the “Tao Virtue Book,” earth is in essence a reflection of heaven, run by the same laws—not by the laws of men. These laws affect not only the spinning of distant planets, but also the activities of the birds of the forest and the fish in the sea. According to Lao-tse, the more men interfer with the natural balance produced and governed by the natural laws, the further away the harmony retreats into the distance. The more forcing, the more trouble. Whether heavy or light, wet or dry, fast or slow, everything has its own nature already within it, which can not be violated without causing difficulties. When abstract and arbitrary rules are imposed from the outside, struggle is inevitable. Only then does life become sour.

To Taoists, the world is not a setter of traps. It is a teacher of valuable lessons. Its lessons must be learned, just as its laws must be followed; then all will go well. Rather than turn away from “the world of dust,” we encourage y’all to “join the dust and dirt of the world.”  What we see operating behind everything in heaven and earth we call the Tao, ”the Way.” A basic principle of Lao-tse’s teaching is that the Way of the Universe can not be adequately described in words, and it is insulting both to its unlimited power and to the intelligent human mind to attempt to do so. Still, its nature can be understood, and those who care for it, and the life from which it is inseparable, understand it best.

Over the centuries Lao-tse’s classic teachings have been developed and divided into philosophical, monastic, and folk religious forms. All of these are included under the general heading of Taoism. The basic Taoism that we are working with here is simply the way of appreciating, learning from and understanding everything that happens in everyday life.

From the Taoist perspective, the natural result of this harmonious way of living is happiness. Happy serenity is the most noticeable characteristic of the Taoist personality, and a subtle sense of humor is apparent in the most profound Taoist writings, such as the twenty-five-hundred-year-old Tao Te Ching. In the writing’s of Taoism’s second major writer, Chuang-tse, quiet laughter bubbles up like water in a fountain.

“But what does that have to do with vinegar?”asked Pooh.

“I thought I had explained that,” I said.

“I don’t think, so,” said Pooh.

“Well, then, I’ll explain it now.”

“That’s good,” said Pooh.

In the painting, why is Lao-tse smiling?

Through working in harmony with life’s circumstances, Taoist understanding changes what others  perceive as negative into something positive. From the Taoist point of view, sourness and bitterness come from the interfering and unappreciative mind. Life itself, when understood and utilized for what it is, is sweet. That is the message of The Vinegar Tasters.”

—Benjamin Hoff

Tao’n to The Beatles—Get Back

Gestault psychologists, such as Samuel Renshaw, have devised methods for widening the range of and increasing the acuity of human perceptions. But do our educators apply them? The answer is, No.

Teachers in every field of psycho-physical skill, from seeing to tennis, from tight-rope walking to prayer, have discovered, by trial and error, the conditions of optimum functioning within their special fields. But have any of the great Foundations financed a project for co-ordinating these empirical findings into a general theory and practice of heightened creativeness? Again, so far as I am aware, the answer is, No.

All sorts of cultists and queer fish teach all kinds of techniques for achieving health, contentment, peace of mind; and for many of their hearers many of these techniques are demonsratably effective. But do we see respectable psychologists, philosophers and clergymen boldly descending into those odd and sometimes malodorous wells, at the bottom of which poor Truth is so often condemned to sit? Yet once more the answer is, No.

[…]

When it comes to finding out how you and I, our children and grandchildren, may become more perceptive, more intensely aware of inward and outward reality, more open to the Spirit, less apt, by psychological malpractices, to make ourselves physically ill, and more capable of controlling our own autonomic nervous system […] no really respectable university or church will do anything about it.”

-Aldous Huxley “The Doors of Perception” 1954

‘always

Sweet, sweet Dave Matthews and Tim Reynolds Live at Luther College – One Sweet World

Posted October 5th, 2010

Imagined December 18th, 2010

Jammin’ to  The Grateful Dead—The Way Boogie

“One way or another this darkness got to give.”

Originally posted September 20th, 2010

Shown the Way December 19th, 2010

“In the 16th Century, Shakespeare said, ” The world is too much with us.” What better way to describe the never ending hustle and bustle of life in the 21st Century. To be busy constantly and to socialize with other people as much as possible is encouraged, expected and easily accomplished in this age of communication. Plans, worries, hopes, and fears fill our minds. Entertainment, telephones, televisions, and computers are always there to take up “empty” time. We are taught from the beginning that idleness is wrong while being alone is boring. In other words, the society is based on continuous planning, productivity and activity. From bright colored-mobiles for the day old infants to senior activities for the dying, no allowance exists for doing nothing.

-Joan Bello

Originally posted July 31st, 2010

Gently cared for June 12th, 2011

Austintonians love their food carts and it’s not hard to see why. What’s not to enjoy about a freshly prepared meal out of a truck on the side of the road– a wonderful truck that uses fresh corn tortillas for their expertly prepared  tacos or fresh blackberries for their sorbet or who bakes their cupcakes each day, fresh, instead of sticking them in a fridge for a week. Who wouldn’t want their food cooked that way?

To explore the mouthwatering and mind-changing possibilities of the food cart, we set out on a local tradition known as the food cart crawl, whereby we selectively mapped out “top-tier” food carts throughout the city aiming to sample a piece of what each had to offer, without exploding from excessive food intake, of course. What happened as we tasted our way through the city was part epic, food-lust fueled experience and part life-altering, taste bud entrancing magic, but ask those who enter into the food cart crawl and live to tell the tale and they’ll tell you, more than any of that, it’s a whole lot of super tasty, Austin-themed awesomeness.

“The Crawl”

After a midday trip to Barton Springs Pool, a wonderful 900 foot natural limestone pool in Zilker Park, of which I unfortunatly have zero pictures, we headed out on our “crawl.” As is the case with all tasting experiences, like tapas or tasting menus, we wanted to start off with lightly flavored dishes and progressively move towards more heavily flavored items as the day wore down.

As it turns out, we couldn’t have picked a better place to start than Edible Earth, a newly opened vegan food cart, where we chatted with the owner, sipped sun tea, and ate fresh blackberry sorbet, all of which were perfect compliments to the continuously glaring and, at times, over-bearing mid-morning Austin heat.

“Edible Earth”

“Sun tea made with green tea, lemons, and oranges”

“Fresh Blackberry Sorbet”

After our refreshing visit to Edible Earth, we headed off on a harrowing, death-defying journey across the parking lot (hey, I said we mapped them out not that they were far apart) to Izzoz Tacos, a new age Tex-Mex taco trailer run by John who serves an assortment of tortas n’ tacos spiced up with a little attitude and more than enough knowhow.

“Izzoz Tacos”

To call these tacos “good” is not only wrong, it’s downright insulting. These tacos defy words and are, without a doubt, among the most delicious street food we had in the entire country, in competition with only The Odd Duck, a farm to trailer establishment located, oddly enough, only miles away in Austin. In fact, these freshly inspired tacos, like the Fried Avocado, with its layers of perfectly peppery arugula, wonderfully tangy and smoky chipotle sherry sauce, Cotija cheese, and flash-fried avocado, and The Padre, a traditional carnita pork taco, topped generously with rich slices of avocado, sweet roasted pineapple, and tangy tomatillo salsa, make me quiver with excitement just thinking about them. Not to mention the fact that it literally pains me that I can’t visit for lunch more often, as in, everyday. So, John, until we meet again some day or you kindly accept my begs and pleas for you to allow me to work for you (hint hint), I proudly salute to you for making, what is, without question, one hell of a taco.

“Fried Avocado Taco”

“The Padre”

Looking for something a little different following our terrific Tex-Mex taco tasting, we headed over to a popular Vietnamese cart known as Me So Hungry!, a feeling which, as it turns out, is perfectly captured by the scheming oriental woman plastered on top of the Ninja Turtle green paint job of the truck.

“Me So Hungry”

Me So Hungry is famous for their Banh Mi, a traditional Vietnamese sandwich made with a french baguette and filled generously with pickled carrots, cabbage, cucumbers, cilantro, chili peppers and a meat, usually pork, chicken or ham which has been grilled, roasted, or charbroiled.

While this was my first time tasting a Banh Mi, I’m not at all unfamiliar with the flavors of grilled meat and vegetables and I happen to know a great sandwich when I see one. This is a great sandwich. The contrasting flavors and textures of the crunchy baguette, caramelized pork, and super fresh vegetables are the kind of stuff unforgettable food memories are made of and, conversely, what food related crime will be committed for if I don’t get my hands on another one of these very soon.

Amidst chatting with the owner of Me So Hungry and asking for a refreshing drink to cool me and the now sun burnt Brittany down from the unbearable Texas sun, I learned that Cheer Up Charlies, a nearby bar with more than enough lesbian appeal, specialized in a fermented mushroom drink known as Kombucha.

Now, I consider myself to be a pretty adventurous person. Can I be a little timid, at times? Sure. Am I off climbing Everest, swimming with sharks, or trying to tickle bears? No way. In truth, I might hesitate to do more than a few things that might put myself into even possible mental or physical danger, but some things are just worth it. New food experiences happen to be one of those things. So to satisfy this craving, alone, without trepidation, and in clear violation of the rules of the “crawl,” I headed off into the mystical void of experience to track down the mysterious mushroom drink they called Kombucha.

As I walked into the bright white and turquoise brick building I was met by an unmistakable menacing glare. It was the glare of young hipster women, artfully inked and sporting trendy ‘alternative fashions’, and only young hipster women, that resided in this low-key and surprisingly not very cheerful bar. Welcomed was the opposite of how I felt.  In fact, really the only vibe that I got was one that screamed in an all-to-stereotypical, startled, husky female voice,  ”woah, what the hell is he doing in here?!”

But before you wrongfully accuse me of being even the slightest bit intolerant, let me be clear. Seeing as no one specifically told me, I have absolutely zero proof that Cheer Up Charlies is a lesbian bar nor do I have even the slightest problem with it if it is. All that I ask is for a little warning next time. That way I can make Brittany go, for the comic appeal, that’s all.

According to Wikipedia, Kombucha is “a fermented tea that is often drunk for medicinal purposes,” Although there’s currently no scientific evidence to support the purported benefits of the mushroom tea, I believe in them.

The drink– lightly carbonated, tart, slightly sweet and lacking in any noticeable fermented flavor– is served on tap at Cheer Up Charlies and is loaded with healthful items like Yerba mate, green tea, a small amount of vinegar from the fermentation and, I’m sure, more than enough antioxidants to count.

The flavor is pretty intense, though, and certainly not for the faint of heart. To me, you have to really want to be healthy to get more than a few sips of this stuff down. Although the sun melting the ice down did make this one easier to palate, unlike a few others we’ve now tried without ice.

“Kombucha”

Surprisingly refreshed from the Kombucha experience, we headed off to what would be our last destination on the crawl and, not surprisingly, the only one that Brittany really lobbied for– the cupcake place. And when I say lobbied, I mean lobbied hard. Repeatedly reminding me that, before days end, we’re getting cupcakes! … or else.

To match her excitement and save me from the … or else part, we headed over to Hey Cupcake! to take a bite out of their famous red velvet cupcake.

What we found was not only a place that was passionate about serving gourmet cupcakes, but also one that has become rooted in Austin culture, sitting as the silver bullet trailer lined up alongside other food stands, restaurants, bars, and shops which cover the curbs of the district known as South Congress, in South Austin.

“Hey Cupcake!”

I’m not sure if there’s a better way to end a limestone pool and fantastic food filled summer Austin day than to sit down and eat a couple of  freshly baked cupcakes, sip on a bottle of cold milk, and listen to the rustic twang of a beat up acoustic guitar. I’ll let you imagine…

“Red Velvet Cupcake (front) Strawberry and Chocolate Cupcake (back)”

“Guitar Man”

Music to “crawl” to Matt the Electrician – Made For Working

]]> http://chaseblackwell.com/food-cart-crawl-austin-texas/feed/ 1 http://chaseblackwell.com/austin-texas-shipping-box-pastries-and-tacos-served-from-a-truck/ http://chaseblackwell.com/austin-texas-shipping-box-pastries-and-tacos-served-from-a-truck/#comments Thu, 10 Jun 2010 04:58:08 +0000 Chase http://chaseblackwell.com/?p=842 To be honest, I’m really not sure where to start with my description of our time in Austin and, in a way, I’ve been avoiding this post because of it. I know that it’s more than a bit cliche to say that I’m hardly ever left speechless after a great experience, but with Austin, it’s just true.

‘Meeting Austin’ was a lot like running into someone who’s strikingly familiar and gives you a weird, intuitive sense that maybe I’ve met them before? Simply put, Austin was too familiar. The food? Fresh, locally sourced and prepared in a variety of styles by the coolest, most passionate people on the planet. The wildlife? Diverse, beautiful, and scattered throughout the city. The music? Let’s just say that more than a few of my favorite musicians are from Austin. The people? As cool, laid-back, and unbelievably friendly as they come. Pardon the personal depth, but for the first time in my life, I felt like I actually belonged in a city.

I guess what I’m trying to say is that I just can’t find the words to explain why I love something. Words lack the meaning and depth to translate the feeling, the connection.  Even the most impassioned of efforts come up inevitably short. As one of my favorite lyricist, Jeffrey Foucault,  writes, “the finest pen could never hold a butterfly.” To me, it goes to show that there’s something about beauty that’s above words– above silly adjectives and washed out clichés. It must be experienced. It must be felt. In it’s simplest form, it just is. To me, Austin just is.

La Boite

After a night camping in the McKinney Falls State Park about 20 miles south of Austin, we headed to La Boite, a local eatery serving high quality french pastries, coffee, and other breakfast goodies out of a shipping box on the side of the road. Pretty cool, huh? A lady and fellow customer inside remarked that the pastries were as beautiful and tasty as any she had in Paris. Now, I’m a skeptic so I’m going to take that with a grain of salt until I make my way to Paris, but I do know that La Boite serves food as beautiful and tasty as anything I’ve ever eaten.

We had really just planned on ordering their famed Almond Croissant and a Cafe Mocha to satisfy Brittany’s insatiable appetite for coffee, but upon seeing the range of food they offered, I couldn’t help but satisfy my insatiable appetite to to try as many delicious-looking things as possible.

Amidst chatting with the remarkably tattooed and helpful (both common traits among Austintonians) young girl at the register, I pointed out that I’d like to try every macaron they had. See, I consider myself somewhat of a rube in the world of desserts. I’m more of a savory food lover, choosing to endlessly gorge myself on as many salty and fatty foods as I can cram into my mouth. Because of this, macarons are completely new to me. So much so that I pronounced them ‘mackaruune.” Which is just plain embarrassing. Though, I quickly learned through my keen observational skills that it’s actually pronounced ‘mackaRON’. Though, after some detective work, there may be more to it than I ever imagined (see discussion on Chowhound – “Macaron vs. Macaroon”)

Whatever the case, these delicious little cookie-like contraptions are beyond delicious. I had heard of them, seen them, and read recipes to make them before trying them, never with the intention of actually doing so because I falsely imagined them to be rock hard little cookies with filling in the middle. As it turns out, they’re perfectly crispy on the outside, tender on the inside with a melt in your mouth filling that leaves you craving just one more bite. If I could only eat one cookie-like-thing for the rest of my life, it would be a macaron with a drop of hesitation.

“Left: Pistachio with chocolate ~ Middle: Lemon and ginger ~ Right: Fluer de sel salted butter caramel”

Since I’m not a huge coffee fan, and Texas is frankly the hottest place I’ve had the pleasure to step foot on, I decided to quench my thirst with a cup full of lavender lemonade. Lemonade– an already perfect combination of sweet and tangy was only heightened by the slightly floral qualities of the lavender. It wasn’t too far off from a recipe for honeysuckle lemonade that I was tinkering earlier in the summer.

Torchy’s Tacos

Tochy’s is an Austin institution, famous for it’s creative and extremely delectable Tex-Mex tacos served out of a spruced up catering truck. It goes without explanation that when you stop in Austin, you stop at Torchys, likely more than once.

It’s hard to decide what to eat as you’re perusing the chalkboard menu littered with selections like slow roasted pork simmered in green chilies, onions, and cilantro, hand battered shrimp topped with cooked cabbage slaw, pickled onions, and jalapeños, and the ever-famous fried avocado taco with pico de gallo and a poblano ranch sauce.

Okay, actually, it’s not that difficult of a decision, being that no matter what you choose it’s going to be delicious and all. There certainly could be worse predicaments, I’m sure.

To satisfy this new found hunger for great Tex-Mex, we chose a heavily spiced seared albacore tuna taco with cilantro, slaw, and the always appropriate lime wedge.

Along side that, and my personal favorite, was a taco filled to the brim with chunks of slow-roasted chicken, grilled jalapeños, gently roasted mango, sour cream, cilantro, and a spicy, spicy, spicy Diablo sauce, which is okay, because I like it spicy.

More on Austin to come!

]]> http://chaseblackwell.com/austin-texas-shipping-box-pastries-and-tacos-served-from-a-truck/feed/ 1 http://chaseblackwell.com/road-trip-2010-first-stop-new-orleans-la/ http://chaseblackwell.com/road-trip-2010-first-stop-new-orleans-la/#comments Thu, 03 Jun 2010 23:28:05 +0000 Chase http://chaseblackwell.com/?p=832 As of yesterday, we’ve embarked on a month long, sixteen state road trip traversing the central and western United States with no itinerary, a tent for ‘lodging,’ and a 2 door Honda Civic worth of luggage. Insanity, you say? Adventure, we respond.

I will say, though, that for all of my ability to simply “go with the flow,” there is a certain way to start a trip of this magnitude, the adjectives of which sound something like stress-free, relaxed and methodical, with the ultimate goal of being as prepared as possible for whatever obstacles lie ahead. What you shouldn’t hear the day before you leave is, “Mr. Blackwell, that car you’re planning on driving across the country needs new front tires, a left front axle, front brakes, adjusted rear brakes, air filter and a serious alignment after you hit that truck tire driving down to New Orleans some odd months back.” Oh, really? You don’t say? How ‘bout we fix that axle when I get back? Right…

Here’s where I insert my sincere and much needed public apology for allowing my wonderful parents to ‘handle’ the potentially trip ruining repairs. Mom and Dad, I am so very grateful.

Anyways, after a torturous amount of stress, tirelessly waiting around, and getting on a first name basis with the fine folks over at the Honda Service Center, we finally set off for our first stop, New Orleans, Louisiana, at 5 p.m. in the afternoon with dinner reservations at our favorite spot, Boucherie, four hours later. Which, as it so happens, is the exact amount of time that it takes to get there. Lucky us, huh?

Boucherie is our favorite spot in town for three reasons—it’s absurdly cheap, the food is awesome, and James, a server and part owner (I think), is a seriously knowledgeable beer geek who will, upon the slightest request, immaculately pair any chosen dish with a beer from Boucherie’s stellar beer list. In fact, he’s so good at pairing beer with food that I consider him a good friend, but only in a kind of weird and slightly creepy “he doesn’t even know who I am” kind of way, of course.

For this visit we went with a shared appetizer of Boudin balls, a heavily spiced rice sausage of traditional Cajun cuisine that is rolled and deep fried, with a creamy garlic aioli served alongside a bowl of perfectly fried pomme frites, aka French fries, topped with herb butter and freshly grated parmesan cheese. Both of which were delicious down to the very last scrapings on the plate, though the Boudin balls were missing the peppery crunch of arugula that had made them so delicious on numerous occasions before.

For an entrée, Brittany decided on seared scallops served with crunchy green beans alongside what I would consider a meaty and heavily acidic hybrid between tomato gravy and chutney. Whatever the case, the acidity of the tomato paired nicely with the richness of the impeccably seared scallops while the green beans provided a crunchy and remarkably fresh contrast to the meaty tomato sauce. For my entrée, I went with a pan seared duck breast, smoked black-eyed peas, duck cracklings, and a foie gras milk gravy—no further explanation necessary, if you ask me. To cut the richness and support the gently spiced duck, James recommended a Triple Karmalleit, a full-bodied, moderately carbonated, and distinctly “Belgian-tasting” beer brewed with a combination of three grains that results in a slightly spicy, herbal, and crisp compliment to the rich duck dish. Thanks James, I owe you one.



“Boucherie – sorry for quality, Iphone photo”

After dining at Boucherie we set off for the first night of our many planned nights camping at state parks in and around the cities where we’ll be exploring. Now, midnight in the pitch black of a riverside Louisiana state park probably isn’t the best time for a first time ‘tent pitching’ experience. Hell, a bright incandescent light bulb lit living room would have been perfect for a test run. But in an effort to make things as difficult as possible during a day when everything else had gone wrong, pitch black seemed like the right move.

Luckily and contrary to popular belief and movie portrayals, pitching a tent really isn’t all that difficult, even in the dark with way too many bugs around. The tent was set up in a mere twenty minutes thanks to Brittany’s intense and quite inspired workmanship. To be honest, I had fully expected the tent pitching to be a solo experience for myself, wrought with frustration, anger, and likely a few echoing obscenities. But what happened amazed me. Throw a special someone in a situation they absolutely don’t want to be in, but otherwise have no choice, make sure there’s a ton of bugs, a stress-filled day, and the urge to get a good night’s sleep and watch them go. It was like an experiment in human psychology at its finest, mainly because I was the observer and not the subject.

“Fairview Riverside State Park – Madisonville, Louisiana”

The next morning, on our way to head out for Austin, Texas, we set off on a “greatest hits” tour of New Orleans, featuring two of our favorite New Orleans specialties: Po-boys and Chocolate Azteca Gelato.

For the first, we went to the very place where we first experienced the meat packed, incredibly messy, and perfectly dressed Po-boy sandwich: Crabby Jacks. The small and eclectically decorated eatery is a local favorite for Po-boys, Boudin sausage, red beans and rice, and nearly every other New Orleans specialty you can think of, and with good reason, it’s delicious. For this visit we decided to share a 12” stewed Cajun pork Po-boy. It actually went by a more complicated, “French-like” name, but I can’t remember what it was, but who cares. It was good.

For dessert, we headed over to La Divina Gelateria for their Chocolate Azteca Gelato. There really isn’t much to say. La Divina, as we call it, is locally sourced, artisan quality, and basically the best gelato this side of Italy. And if you’ve never eaten chocolate ice cream spiced with Mexican spices like cayenne pepper, cardamom, ginger, etc. then you’re missing out. The sweet heat is to die for.

“La Davina Gelateria – Chocolate Azteca”

Now we’re off to explore Austin, Texas! Wish us luck!

This dish is almost too simple for how delicious it is. The relish, bursting with the acidity of cherry tomatoes, slightly smoky sweet corn, and fresh herbs is perfect next to the barely charred Tilapia. For something truly special, try and pick out as many ingredients as you can at a local farmer’s market while the ingredients in the relish are in season and at their peak this summer.

To make execution of this dish as easy and painless as possible, make the relish up to three hours ahead, only tossing in the herbs at the last minute before serving. With the relish out of the way, full attention can be focused on grilling the fish to perfection.

Shopping List:

Serves 4 as a light dinner

• 2 pounds Tilapia, sea bass or favorite white fish
• 6 cobs of sweet corn
• 1/2 pint cherry tomatoes, quartered
• 1 sweet onion
• 1/2 cup fresh basil,  cut into chiffonade (you can substitute cilantro for a Mexican-themed twist)
• 2 tablespoons fresh flat-leaf parsley, chopped
• 6 chive sprigs, finely chopped
• 2 tablespoons good red wine or sherry vinegar
• 1/4 cup virgin olive oil (plus more for grilling corn, onions, and Tilapia)
• Kosher salt, to taste
• Freshly cracked pepper, to taste

Preheat a grill to a high flame (you can also use a broiler to diminished results)

To begin, shuck the corn and toss the cobs in either butter or olive oil and sprinkle with salt and freshly cracked pepper.

Slice the sweet onion and do the same (toss in olive oil or butter and sprinkle with salt and freshly cracked pepper).

Grill the onions and corn until well-charred. Beware of potentially eye-poking-out flying corn kernels!

Allow the corn and onions to cool. To make removing the kernels less messy, cut the corn cobs in half and carefully remove the kernels from the cobb with a sharp knife. Roughly chop the onions into 1/4″ thick pieces.

In a large bowl, combine the corn, onions, quartered cherry tomatoes, 1/4 cup olive oil, and 2 tablespoons vinegar. Again, the relish can be made at least a few hours before grilling the fish.

***Add in the fresh basil chiffonade, chopped parsley, chives and season to taste with salt and pepper before serving.

Grilling The Fish

To finish, the fish needs to be grilled. But before you rush mindlessly (like I did) and end up with dismantled Tilapia (like mine) and a dirty grill (that you’ll have to clean up), take these few easy precautions to prevent the fish from sticking.

1. Dry the Tilapia with paper towels until no moisture remains on the towel.

2. Toss the fish in a high-heat, refined oil such as canola, peanut, or extra-light olive oil.

3. Thoroughly clean and oil the grill grates.

4. Season with salt and pepper just before grilling to prevent the salt from drawing moisture out of the fish.

5. Let the fish cook, flipping only once. This will allow the protein structure on the outside of the fish to fully form and remove from the grill, thereby allowing it to not stick to the grate, like we want.

Otherwise, pay careful attention, get used to touching the fish as it grills, looking for a slightly springy texture, and go with your gut instinct. If you think it’s done then it probably is. And if not, now you know what not-done-fish feels like. Grilling is as much an art as it is a science– and there’s no room for thermometers when grilling fish!

Plate and serve hot with the relish and your favorite glass of white wine.

During dinner, we got into a rather lengthy and relatively heated discussion about how much we would pay for a dish like this in a few different scenarios– a fine dining restaurant, a casual lunch spot, and a specialized ‘gourmet’ catering truck that drives around town selling fresh local food.

How much would you pay and how would your expectations change depending on the situation?

In my mind, ‘the river’ will always be  synonymous with childhood summers spent floating on the murky water of the Coosa river lying under the sweet heat of the Alabama summer sky. Each summer our family would take a trip to an old cabin on the side of the river and, to me,  that mean’t wildly adventurous pontoon boat trips to the general store, near back-breaking tubing on the concrete-like water, pulsing splinters gathered from an old wooden pier, fragrant piles of burning wood, dusty life jackets from an old shed, home cooked cornbread, minimum air conditioning, lemon meringue pie, and shooting fireworks off of the pier.

The trip was a yearly ritual for our family as I grew up, the memories of which I continue to cherish into my budding adulthood. And while childhood has all but passed, with only vague memories of those important events remaining, the mysterious and murky waters of Alabama’s Coosa river are still a place for good company, sweltering summer skies, and childish adventure.  I will admit, however, that at this point in my life, as numerous ‘responsibilities’ have been tacked on with only more to come,  I’ve thrown in my fair share of rest and relaxation by way of chilly nights listening to music or laying on the pier gazing at the stars and listening to nature, things I would have only scoffed at as a ‘kiddo.’

But more than anything, as time passes and memories fade, the river is a place to enjoy the finer things in life, whatever they may be at the time. And so, I’ll leave you with pictures of what were the ‘finer’ things on my recent trip.

“Elephant Garlic from Birmingham’s Pepper Place Farmer’s Market”

“Freshly Pulled Radish from My Mom’s Garden”

“Fresh Strawberries from a Local Farm”

“Grilled Chicken Pesto Pizza with Fresh Mozzarella”

“Critter Friends”

“Local Grass-Fed Eggs”

“Yoga on the Pier”

“Sunset on Jet Ski”

“Shoot the Moon Between the Eyes” – John Prine

“Sunset”

Music to float the river to: River Mix – Various Artists Listen for free at Grooveshark.com!