Summer

I'm from the South. I grew up and went to college in Tennessee, and worked for many years in Atlanta.  But I never felt like I was home until I moved to New York City.   The city fit my disposition and overall world-view nicely, not to mention the comfort that comes from living in a Blue state. So, it takes a lot for me to find a desire to go back below the Mason-Dixon.  Still, every Memorial Day weekend I return to kick off the summer. Why?  Why do I go back for five days of nonstop comments about the liberal media, the constitutional wrongs of the “war of northern aggression” and the amazing wonders of the NRA?

Believe it or not, I go to Tennessee to camp with my uncle, Tony, and his gun-toting friends from college.  Though debated every year, the general consensus is that the tradition began in 1992 shortly after Tony and his friends graduated from college.  They chose to go out behind my grandparent’s property to a bluff by a lake. Back then the menu for the entire weekend consisted of the fish they could catch, and cook over an open fire.  Occasionally a pizza would find its way back courtesy of the occasional visitor not interested in spending the night outside.  But the overall spread was limited.

In Maine finding a good lobster roll is like finding a needle in a haystack. Some places buy some pre-made lobster salad, with a 30 day shelf life, that is pale pink, loaded with cheap quality mayo and then placed on a roll that is not even toasted. The view, the sound of gulls and the sweet smell of the Atlantic helps to elevate the taste of a mediocre lobster roll. Really what is so complex that it eludes so many restaurants in Lobster land?

I feel that the humble hot dog roll is the perfect base and that is what the original creator of a lobster roll had in mind. A good quality commercial hot dog roll and not homemade, that wouldn't give it the proper feel in your anxious hand or the right texture. Freshly cooked, cooled and shucked lobster from a pound and a half lobster.  Sounds like a lot? I did mention “perfect” didn’t I?

In a bowl cut up the lobster meat (tail, claws and knuckles) with a handy pair of scissors into medium size chunks, add chopped fresh chives to taste and then add the smallest amount of good quality mayonaise. Remember you can always add more, but it sure is difficult to take it back out. 

I was walking through my local farmer’s market today and saw a new vendor called the Maine Connection Seafood Company.

The prize on their table was fresh Maine lobster – flown to LA the same day that it is caught from the family run fishing business.

Of course, you can buy a whole lobster and cook it yourself, but this is so convenient and incredibly fresh.

Lobster rolls in Maine are almost always made with a top split hot dog bun, but they’re nearly impossible to find in California.

Summer is in full swing and with the weather reaching higher temperatures, there's more reason than ever to cool down with a chilled beverage. For me summer is incomplete without enjoying a great cocktail at an outdoor party.

With the fourth of July just days away, what better way to celebrate than with a refreshing drink in hand? Grab one of these three and join the revelry.

I've updated my favorite drink, the gimlet, by making it with freshly squeezed lime juice and a touch of syrup for sweetness.

For a fizzy drink, I came up with the Ruby Sparkler, which combines, vodka, ruby red grapefruit juice, and grenadine for a bit of pomegranate sweetness and color.

And the Citrus Breeze is my combination of the most refreshing flavors, rum, mint, and a blend of three different freshly squeezed citrus fruits. There's a drink here for everyone to enjoy.

I enjoy making my own syrups. It's great to have a few different ones on hand. You never know when you might need to mix a drink for friends or family that stop by unannounced.