Home on the Range
September 9, 2012
My daughter spent the night in New York and came home with a tattoo. Not a real one. But a real-looking one. I didn't even flinch.
True, I've spent 15 years broadcasting the standard PSAs: it's taboo, it's tawdry, it's tacky. To, no doubt, no avail.
Because while I've been campaigning for the clean slate, everyone else has been coloring between the lines.
The checkout girl at the grocery store, admiring my Hello Kitty wallet, offered a peak at her Hello Kitty tattoos. In the parking lot, the woman searching for her keys had a full set of wings seared into her back. And — get this — it looked kinda cool.
That's the strange thing about fashion — first it's odd, then it's appealing. (Of course, after a while it's passe, one of the slides in my standard Power-Point lecture.)
Clothes, rugs and furniture are falling for the retro-romance of heavy ink. Food too. Everyone — not just steak and burger — has been jumping on the grill, getting the hot look and smoky caramelized flavor of a little burn. Even tender greens. Even fruit. Even cake. It's the sort of fad that might have struck me as odd a few years ago. And now seems kinda cool.
Prep: 20 minutes
Grill: 10 minutes
1 prepared poundcake, sliced into 1-inch thick slices
4 ripe peaches, peeled and halved
4 ripe apricots, peeled and halved
1 tablespoon unsalted butter, melted
2 tablespoons dark rum
2 tablespoons brown sugar
Build or spark a medium-hot fire. Brush fruit halves with butter. Grill over direct heat until nicely tattooed but not falling apart, about 30 seconds per side.
Slice fruit into wedges. Tumble into a bowl along with any juices. Add rum and brown sugar; toss gently.
Grill cake slices until just toasty, about 15 seconds per side.
Set cake slices on cake plates or in shallow bowls. Heap on fruit and juices. Enjoy.
Leah Eskin is a Tribune Newspapers special contributor. Email her at email@example.com.
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