We've been plotting and planning for
close to eight months. We've been roommates with boxes and
bubble wrap for about as many weeks. Address changes, car selling,
new banks, lists and lists and lists, goodbye breakfasts, lunches and
dinners, goodbye glasses (that turned into bottles) of wine – all
of this, leading up to a moment. The moment we drive away from the
City of Angels towards our new home, three thousand miles away in
Richmond, Virginia. And that moment happened last Thursday.
It was so hurried and frenetic, nary a moment for goodbye tears or nostalgia. Which suited me just fine. Fred, Eduardo, Byron and I all loaded up in our little car, loaded with our life for the next few weeks - not without grandma Janie's cast-iron skillet and my bacon drippings. Ahead warp zillion! Ahead first to Phoenix, Arizona, where we were set to meet up with the legendary Chris Bianco, creator of what is purported to be the greatest pizza on Earth outside of Italy. And then what next? We were not certain. And that is the beauty. We are like Hansel and Gretel, eating those breadcrumbs all along the trail across this great country to find our way home.
After experiencing a wonderful dinner
at Chris' newest iteration of Pizzeria Bianco (which you will be able to read and see all about on TasteSpotting soon!), we popped up bright
and early to meet up with him at his cafe and 'test kitchen' of
sorts, Pane Bianco. This is where his brother, Marco, bakes the
loaves of bread and also where the mill lives. Yes, they grow their
own wheat, have their own mill, and bake their own bread with their
very own flour.
After a tour of the kitchen, dining
room and mill, with tastes of biscotti here, and gelato there, Chris
sat with us and talked about love and the beauty in everything, and
what inspires him (of which food is but a slice). He talked about
rectangles, triangles and circles (everything in Pane Bianco is on
wheels). He then sent us on our way with hugs, a bottle of chilled
rosé from his restaurant (the label is from a painting his father
gave his mother ages ago, of a rose) and told us to pick
out one of the loaves that had just come out of the oven – to pick
the one 'that spoke to us.'
And on the road we went. To infinity: The Grand Canyon. Where we went to watch the sunset, crack open the bottle of rosé, and eat that beautiful fresh bread with some Italian cheeses we picked up in Flagstaff. And yes, the bread was remarkable – mouth-injuringly crusty on the outside, yet moist, airy and filled with beautiful air pockets on the inside – fundamentally satisfying in every way. I suppose Marco was right, it 'spoke to us.' All this while watching the sun disappear into the canyon. How remarkable was it? So much so that I have goose bumps even writing this.
The next morning we were up bright and
early to get on the road again. We needed to make it to Albuquerque,
at least. Which shouldn't have been too much of a challenge, but Fred
wanted to amble. So we stopped at Meteor Crater, walked the dogs,
looked around, took pictures. And then we were off again. Well, for
about thirty minutes. When I noticed the car slowing considerably, I
looked up and found that Fred had pulled off into a small town. And
we were driving down the main drag: Route 66.
Fred turned to me and flatly explained
(as though it was quite obvious), “I want to be standin'
on a corner in Winslow, Arizona."
Oh, of course. Clearly.
We pulled over, leashed up the pups and
went to find The Corner. It wasn't hard to find. After Fred posed for
his obligatory picture, we began to wander and stumbled across none
other than the 15th Annual Standin' on a Corner Festival. What are the
chances?!
So we found a vendor selling Navajo
Tacos on Fry Bread, wandered back to the car and had our lunch. As we
sat in the sun, noshing this new kind of taco, I looked around and
thought about Chris' words from earlier. I ruminated on unexpected
beauty, I looked down at my pizza-shaped taco loaded with meat, cheese, tomatoes, green onion, lettuce and salsa with the fry bread confidently glistening with hot oil, I relished the love
of Fred and our dogs on this singular adventure. I then looked up and
saw a bird fly over (how amazing would it have been if it was an eagle?).
Take it easy? No problem.
Take it easy? No problem.
Makes 6 breads
INGREDIENTS
3 cups All-purpose Flour
1/2 teaspoon Salt
3 teaspoons Baking Powder
(slightly Rounded Teaspoons)
3/4 cups Milk
Water As Needed To Get Dough To
Come Together
Vegetable Shortening Or Lard For
Frying
DIRECTIONS
Stir together flour, baking powder, and
salt in a medium bowl. Stir with a fork as you pour in the milk; keep
stirring for a bit to get it to come together as much as possible.
Add just enough water (about 1/4 to 1/2 cup) to get it to come
together. Cover the bowl with a dish towel and let it sit for 35 to
45 minutes to rest.
When you're ready to make the fry
bread, heat about 1 to 2 inches shortening/lard in a large skillet
over medium-high heat. Grab a plum-sized piece of dough (or larger if
you want larger fry bread) and press it into a circle with your
fingers: place it on a clean surface and begin pressing in the center
and work your way out, stretching it as you go.
When the circle is about 4 to 7 inches
(however big you want it) carefully drape it into the skillet. Allow
it to fry on one side until golden brown, about 1 minute, then
carefully flip it to the other side using tongs. Fry it for another
30 to 45 seconds.
Remove the fry bread to a paper
towel-lined plate and allow it to drain while you fry the other
pieces.
Serve warm!
One year ago: Ham Hock & Lima Beans
Two years ago: Chocolate Sea-Salt Pie
Three years ago: Chicks with Knives at Test Kitchen, 2010
Four years ago: The Marked 5 Truck
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