Jet skiing around the New York City harbor was both exhilarating and terrifying. I had seen Facebook photo of a friend doing it, and immediately knew it was something I must do. I asked a couple of friends, who thought I was bonkers suggesting it, and then Fiona immediately responded “but of course”. As with most impulsive decisions I make, I hadn’t thought about asking anyone about the process of riding a jet ski, or what is required. I also hadn’t anticipated how choppy the water is once you leave the land surrounded Hudson. Setting off, I couldn’t keep my “nose”straight and kept getting turned around. Everyone else in the group went flying off as my control issues kicked in big time. It took me a good 10 minutes to get grip on how to handle the beast I was driving. Once I was off and driving then the choppy water demanded me to speed up. That was another thing to negotiate. However, when you see the majestic beauty of the Statue of Liberty and what she represents, the fear subsides and the fun begins.
“New York-based artist Virginia Overton explores the contrast between the concepts of the “sculpture garden” as a cultivated setting for contemplating artworks and the “garden sculpture” as a vernacular ornamental object. Taking inspiration from the Museum’s windy rooftop site, situated between the High Line and the Hudson River, Overton has installed two towering windmills pumping air to multiple ponds planted with a variety of aquatic flowers and greenery.” from The Whitney Museum of Modern Art. Photograph by me, taken from the 6th floor.
The Whitney Museum is one of my favorite places to visit in the city. I love this contemporary space for not only the art installed in the museum itself but the outdoor spaces which integrate art with the activity and culture of life in the city and on the Hudson River. Once again, I get to glimpse the majestic statue from this fabulous location.
A delicious new recipe I made this week: Peanut Crusted Tilapia with Frizzled Scallions and Ginger. Photo by me
- 1/3 cup grapeseed oil
- 3 medium scallions, cut lengthwise into fine matchsticks (about 1/2 cup)
- 4 inch knob of fresh ginger, peeled and cut into fine matchsticks (about 1/4 cup)
- Kosher salt
- 2 Tbs. all-purpose flour
- 1 large egg
- 1/2 cup salted peanuts, finely chopped
- 2 skinless tilapia fillets (about 4 ounces each)
- 4 tsp. seasoned rice vinegar, or to taste
- Freshly ground black pepper
In a 10- to 12-inch, heavy, nonstick skillet, heat the oil over medium-high heat until hot. Add the scallions and ginger and cook, stirring occasionally, until they’re just golden, 2 to 4 minutes.
Transfer the vegetables to paper towels to drain and toss them lightly with salt.
Line up three wide plates. Put the flour in the first; beat the egg in the second; put the peanuts in the third. Season the tilapia fillets with salt. Dredge one fillet in the flour, then dip in the egg, then coat it with peanuts. Set the fillet on a plate and repeat.