Campari + Soda and Other Obsessions

Campari and Soda

I fall in love easily …

(But that’s not surprising, is it?)

Who knows whether it’s a symptom of genetics, ethno-culture, family upbringing, birth order, zodiac sign, or some combination of any and all factors. I just know that I’ve been this way ever since, oh, I don’t know, forever ago.

Maybe saying “love” is a little much. “Crush devastatingly hard and fast” is probably more accurate, though my 4-, 10, and 15-year old selves would weep and whisperscream that you don’t know anything! You don’t know me! That boy with the blue eyes in kindergarten, Simon le Bon, Leonardo di Caprio, George Michael, and my high school prom date Suresh Magge, they are all real, true love.

That kind of quick-to-obsession is common in young girls, I know, but thirty-*ahem*-something years later, I seem not to have outgrown it. In fact, it has only gotten worse. Faster. More affected. More frequent. At least once a day, I proclaim “OhmigodIlove…!” and proceed to go through the S.O(bsessive).P. of stalking every photo and bit of information 38 pages deep into google (beyond which, I think it borders on illegal), thinking about it all day, letting it invade my dreams at night, talking, tweeting and blogging about it ad nauseum.

Somewhere along the way l’objets de mon affection changed into, well, exactly that. Objects. Inanimate things, specifically food, for which I couldn’t suffer disappointment when my love was unrequited, unlike the men guys boys who would never love me back, never obsess about me in return. (Wait, has this blog post turned into a free therapy session yet again?)

OhmigodImobsessedwithFlamin’ Hot Cheetos! Spanish mackerel sushi! Nicoise salad! Candied ginger!

And most recently, Campari.

I can’t remember ever having tasted Campari before sucking down my first Negroni (1:1:1, gin: vermouth: Campari) at the end of last year. However, I wasn’t even conscious of the Campari component back then. Some time between then and now, this citrus-based bitter aperitif from Italy overwhelmed my consciousness and I am now inexplicably obsessed.

Really, inexplicable because I don’t regularly drink liquor (anymore) and I could go so far as to say that I hate orange-flavored foods (other than actual oranges), but isn’t that how obsession works sometimes?

A couple of weeks ago, I drank a Campari and Soda at Son of a Gun, the perfect aperitif before heading up to San Francisco for a week-plus-long feeding frenzy.

Kumamoto Oysters with Cucumber Ginger Mignonette

Kumamoto Oysters with Cucumber Ginger Mignonette

Lettuces, Pickled Beets, Creme Fraiche, Breadcrumbs

I am now obsessed with little dollops of creme fraiche on salads. Especially now that I’ve seen said dollopage, uncoincidentally, in restaurants other than just this one.

Of course, it may just be that I am obsessed, therefore I pay attention to it. Kind of like the way it seems like every other car you see on the road is the same as your ex’s even though you never even acknowledged that the car existed before meeting him.

Or something.
Lettuces, Beets, Creme Fraiche

Dungeness Crab in Daikon Roll with Melon and Yuzu

Yuzu. This one, for real, is not just a crush. It’s a long-time love. No, it’s real. For real.
Dungeness Crab Roll in Daikon with Yuzu

Benton’s Ham with Hush Puppies and Honey Butter

This dish used to be served with cornbread sticks. It is now served with deep-fried cornbread balls, which is so much better. Obvs. I am, naturally, obsessed with hush puppies.
Benton's Ham with Hush Puppies

Fish and Chips with Malt Vinegar Aioli

Malt vinegar aioli? You guessed it. Obsessed.

Malt vinegar aioli should be an anti-aging cream. Or whatever you call something that makes you dip anything you can get your grubby little fingers on and dip like you’re 6 years old.
Fish and Chips

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{ 9 comments… read them below or add one }

1 Diane, A Broad August 4, 2012 at 4:00 pm

Crushing hard and fast… yup. Kir royales and Pastis over here.


2 Ebcliffo August 4, 2012 at 4:12 pm

Oh man, I’m not into orange and I got obsessed with Campari earlier this year too! Ok the obsession stillives. Campari champagne cocktails are smashing. In a couple of senses of the word.


3 Sarah J. Gim August 4, 2012 at 4:39 pm

I found out about “Spritz” during one of my many late night maniacal stalker-ages of Campari… I mean, come on. Sparkling wine, Campari (or more often it seems, Aperol), and sparkling water? I am with you. This obsession is taking some precarious turns…


4 Ellen August 5, 2012 at 12:46 am

Hmm, not sure why disqus posted my prior comment as ebcliffo but anywho, this is the same person-I actually have a cosmo recipe using campari, which I feel makes it more macho…
Why as a woman I feel the need for a macho cocktail, not sure…but you should try it as part of your stalking regimen:
And I shall give the spritz a whirl

5 2008isaokay August 4, 2012 at 4:30 pm

Malt liquor aioli. I feel you girl. Also,Kewpie mayonnaise all up in my potatos. Peanut butter & banana sammies moist & yummy. My fave words. Damn it’s like you read my mind or read every single google hit on me. Uncanny.


6 Sarah J. Gim August 4, 2012 at 4:40 pm

malt VINEGAR! though i am wondering how much better malt LIQUOR aioli would be…


7 kataly5t August 4, 2012 at 8:58 pm

Is it strange to vicariously crush on your obsessions? =)


8 Ahueats August 9, 2012 at 7:41 pm

From one Campari lover to another – try aperol also! An aperol spritz is so refreshing (prosecco, aperol, soda)


9 Ebcliffo August 5, 2012 at 12:47 am

doh, did it again, I guess it changes names to people’s email name. k, I’ll stop babbling on your blog now:)


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