American, Americano

20 Feb

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It’s a two-fer! You get a drink, and a dish. An some random facts about me.
The “American” salad got me thinking about this here country, which got me thinking about race issues, which got me to pondering how I seem to have an affinity for being the minority, which is somewhat of a feat for a white girl from the Midwest.
I grew up in a school where being white put me in the minority. In college I played taiko drums, so I hung around a lot of Japanese folks. I acted with the St. Louis Black Rep (token white chick?). So when I moved to LA I moved to Koreatown because it felt good to be in the minority. Now I’m just East of K-town, almost downtown, in a pretty diverse neighborhood.
In general I think I am accustomed to not quite fitting in, to the point that I am actually more comfortable feeling like I am not blending in.
The exception being a trip to, say, Whole Foods, where white English speakers abound but no matter how nice I thought I looked before going I will never measure up to the super-hip clientele in all their lululemon glory. I may be in my demographic but I’m itchy as all get-out.

I get my chia seeds and run.

Safely at home I might just mix up some nibbles. And an almost-a-Negroni drink to make myself feel better. Which is inevitably dumped out before I’m done because I cannot drink too much alone. Nor should I drink whilst trying to chop potatoes for a nice potato salad and simultaneously working on scenes for an audition.

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And so it goes.

Americano from The Ultimate Bar Book by Mittie Hellmich
1 1/2 oz. Campari
1 1/2 oz. sweet vermouth
3 oz. club soda
Twist of lemon peel
Twist of orange peel
Stir Campari and vermouth over ice, strain into glass of ice. Add club soda. Stir. Twist peels over and drop in. Salute. And salud.

American Potato Salad (adapted from The Joy of Cooking 75th Anniversary Edition)

1 pound potatoes (not the starchy type)
1 celery rib, dice dice baby
A couple Tbsp. diced bread and butter pickles
6 Tbsp. reduced fat mayo
1 Tbsp. red wine vinegar
1 tsp. brown mustard
Salt and pepper to taste
Sprinkle of dried parsley
Boil taters in salted water until cooked. Drain, chop into whatever bite-sized means to you. Toss with remaining ingredients. Put in fridge until cool.

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7 Responses to “American, Americano”

  1. Kate@Diethood February 24, 2013 at 8:26 am #

    I was the only “foreigner” in my class for 5 years .. I loved it! It was always a conversation starter. 🙂 Let’s drink to diversity!!

    • Ellen February 24, 2013 at 1:00 pm #

      Yes! Let’s. Part if the reason I love your blog because you are always making things from your culture I know nothing about;)

      Sent from my iPhone

  2. sippitysup February 26, 2013 at 9:57 am #

    First. ‘Lululemon glory’. I will chuckle at that all day. Second did you know Americanos got that name when “thirsty” American tourists fled to Italy to escape Prohibition and take the Campari ‘cure’. That’s funny too. GREG

    • Ellen February 26, 2013 at 12:17 pm #

      Ha, the Campari Cure, that’s perfect. It does have curative properties for my mood, that’s for sure:) Thanks for the knowledge, Greg!

      Sent from my iPhone

  3. Sabrina Bolin (@MyMiBoSo) February 26, 2013 at 9:59 pm #

    Being different = GOOD 🙂

    • Ellen February 27, 2013 at 12:12 am #

      Wise words from a wise woman!

      Sent from my iPhone

Trackbacks/Pingbacks

  1. Today’s post as a meal in courses: reel, party, pie, brains and a Clifford original | Scrumptious Gruel - March 13, 2013

    […] found it. It’s great if you crave a slightly less alcoholic Negroni with more flavor than an Americano. Ginger ale. The happy gin. The Clifford Negroni 1/2-1 oz. Campari (aka my lifeblood) 1/2-1 oz. […]

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