Out of the Blue

OUT OF THE BLUE

The Survivor

A little geranium that could

By Deborah Salomon

Of all the things I wanted in vain, the most poignant is a garden. Not that I had gardening parents or the proper geography. My first 11 years were spent in a New York City apartment. However, the seed was planted, so to speak, during summers spent with my grandparents in Greensboro, where Granddaddy had a huge plot. Early mornings and late afternoons (after returning from hours of laying bricks in the scorching sun), he grew vegetables for the family table. I trailed along behind . . . “helping.”

Ah, the tomatoes, their shiny skin bursting with juice. The okra, beans, “English” peas. The heavenly corn. The “greens.”

Nanny’s zinnias, equally amazing.

I marveled that every one started as a tiny seed. How did that happen, deep beneath the sodden earth?

My adult years were spent in less garden-worthy climates, part of a family committed to sports, not prized roses. Besides, I had hayfever, made worse by sticking my face into a flower bed. I didn’t derive pleasure from fighting bugs or pulling weeds. They always win.

Still, every spring I would buy a big geranium, which I “planted” in a clay pot and set on the front steps. Driving directions always ended with, “Ours is the house with the red-pink-violet-white geranium on the steps.”

Never orange. Orange-ish geraniums lack elegance.

We moved several times as the children grew up, then left. The late ’80s found me in a little house in Vermont built against a steep hill, which meant an aboveground walk-out basement, with windows and wide sills, finished off as a guest bedroom. At the end of October I brought the geranium in, cut down the stem, put the pot on the sill, closed the curtains and forgot about it.

The basement bedroom got little use that winter. By May it needed a good cleaning. I pulled up the shade . . . and gasped. Out of the shriveled stalk grew a tiny green shoot with one mini-leaf. The soil was dry, hard after no water for six cold, dark months. Only now the sun streaming through the window promised warmth, longer and better days. This tiny kernel of life had received the message and responded.

I recall shedding a tear, then consulting a garden-club friend for instructions on how to proceed: Don’t flood it, she said. Just a spoonful of warm water near the stem, every day — and don’t move it. Nature has found a way.

I was touched and, once again, saddened that I hadn’t made growing part of my life, not because I wanted a house full of fresh flowers, or white eggplant for supper. Rather, to see what a tiny seed can do to survive.

Up North, folks plant or put out flowers around Memorial Day. My geranium, relocated to the front steps, was coming along but nothing like the MiracleGro specimens from the nursery.

A neighbor asked why I hadn’t replaced the scrawny survivor.

No, no, I responded, anthropomorphically. I like this one’s spirit.

I have told the geranium story before, when times were tough. This past winter brought some health challenges that linger. Adjusting isn’t easy. Then, seemingly out of nowhere the spunky little geranium came to mind, symbolizing the garden I never had but also suggesting resilience. 

I haven’t had a front stoop geranium for a while. The clay pot kept getting knocked over by a Southern Pines raccoon. Geraniums are expensive. Ditto clay pots. But, given the mess the world is in, maybe I should head over to the farmers market for a little encouragement.

Dissecting a Cocktail

DISSECTING A COCKTAIL

Paloma

By Tony Cross

When it comes to tequila cocktails, there are none that come close in popularity to the margarita. Though not nearly as popular, the cocktail that is next in line is the paloma. A very simple drink to make, the paloma is light, refreshing, and perfect for hot weather sipping.

Spanish for “the dove,” the paloma was supposedly created by bartender Don Javier Delgado Corona (more names than ingredients in the drink) in Tequila, Jalisco — though I’ve read that Corona has denied that claim. The easiest, and most probable, story is that the drink was created when the grapefruit soda, Squirt, was popularized in Mexico in the 1950s. Tequila over ice, topped with the sweet carbonated beverage seems like a no-brainer.

That’s one way to make a paloma, but there are others. Regardless of the version you choose, you’ll want to be sure to use a blanco tequila — it has all of the flavor you’ll want that hasn’t been adulterated with notes of vanilla or cinnamon. And by all means, save the aged agave for imbibing neat or in stirred cocktails. The paloma also requires fresh grapefruit, lime, a sweetener and sparkling water.

If there is a cocktail that has anything carbonated in it, I want the whole thing carbonated. Mixing a carbonated liquid and a still liquid quickly flattens whatever bubbles existed in the first place. For me, it’s all or nothing. To achieve this, I clarify the grapefruit and lime juices using a centrifuge, then add the juices to a stainless steel keg with sugar, water and tequila. I carbonate everything in the keg for 24 hours and then pour on draught.

There is, of course, the question of salt. Yes, you can add it to the rim of your glass à la a margarita, but I would suggest adding it to the cocktail itself. The addition amplifies the citrus flavors. Making a 4:1 (water: salt) saline solution is the easiest way for me to stay consistent (I use 80 grams of water to 20 grams of Celtic salt). Try a paloma with Squirt and then try making it from scratch with the recipe on the right, and decide which one you prefer. I guarantee either one will help beat the summer heat.

Specifications

2 ounces blanco tequila

1½ ounces grapefruit juice

½ ounce fresh lime juice

½ ounce simple syrup

5 drops saline solution

1½ ounces sparkling water

 

Execution

Add all ingredients (sans sparkling water) into a cocktail shaker and add ice. Shake hard and strain into a Collins glass over ice. Top with sparkling water. Stir briefly. Garnish with grapefruit or lime wedge, grapefruit peel or nothing at all.