With Wimbledon kicking off this week it seems like the whole world has tennis fever. Even if you don’t know your backhands from your forehands, the tournament is a good reason to sample one of Britain’s tastiest exports: the Pimm’s Cup. Traditionally made from Pimm’s Cup No. 1, lemon juice, a soda like ginger ale or 7-Up (or sometimes lemonade and soda) and garnished with a cucumber, the cocktail first made its mark in the mid-19th century as a British summer favorite. London bar owner James Pimm began serving the concoction as a digestif, and it became so popular that he bottled his own gin-based liquor, Pimm’s Cup No. 1, for sale.
What started as hand candy for British socialites is now the official drink of Wimbledon. Several London restaurants are rolling out their own versions of the classic drink: Mixed Doubles (Pimm’s, strawberries and Lanson Champagne) at Bluebird, for example. And stateside, the New York branch of London’s Soho House is serving up the Wimbledon Pitcher. This party-sized Pimm’s-with-a-twist-includes strawberries, oranges, and some Hendrick’s Gin for an extra kick. Not a member? We’ve got the classic and the Soho House version after the jump so you can make them at home. Just don’t attempt hit the courts afterward.
I was able to get to the famous Court #1 to see Ivo Parlevic, a 6’8″ Serb pound millions of aces against Fernando Verdasco in a spirited match with 3 tie breakers. Then the highlight was getting to see the remaining American male, Andy Roddick, the 6th seed, against a fellow named Tomas Berych, the 20th seeded Czech I think. Andy’s serves register easily in the 130 mph+ range. Andy won in three straight sets. He is a fan favorite here as well, perhaps more than the local boy, Andy Murray.
It was my last day at Wimbledon, as I need tomorrow to run some errands, and rest up for the long flight home on Wednesday. Those of you who noticed my reportage regarding bikini tops and halters, should know that today was bare chested day. I think the females were arrested, but the males were left to run unfettered. I think the streakers were camped out overnight, and wanted to go to the nearby jail for a shower.
Also, no big scandals here this week. With Jacko and Farah getting all the press, this City is relatively calm with the dirt and slander.
But I did meet two nice people in my 3 hour queue. One, a local Indi-Brit lady who runs her own consulting company. The other an Aussie lass with her Mum, who is taking two years off to travel the world. It really helps pass the time in the queue to have interesting people to talk to.
I also got to see the new American female phenom, Melanie Oudin, from Marietta, GA. She almost beat the Polish 11th seed, Agnes Radwanska. Mel is only 17, and had to enter through qualifying. She needs some work on her mobility and her serve. Last week, she beat the former top ranked women, Jelena Jankovic . But she will be at Wimbledon for years to come. Another highlight was watching the U.S. pair, the Bryan Brothers, Bob and Mike, the number one ranked team in the world. Bob, the lefty is better than Mike, but together, they are just about unbeatable. They move about like gazelles in heat.
Speaking of heat, it is quite warm here, though they finally closed the 100 million British pound roof today when it sprinkled for about two minutes. I will be coming home looking more like I spent 11 days at the beach.
1 1/2 oz Pimm’s Cup No. 1
1 dash lemon juice
7-Up or ginger ale, chilled
1 peeled cucumber wheel
Fill a cocktail shaker with ice. Add the Pimms and lemon juice and shake well. Strain into an ice-filled Collins glass. Stir in the 7-Up and garnish with the cucumber wheel. The actual Wimbledon version has ice in the GLASS for obvious reasons.
Wimbledon Pitcher (serves 4)
5 mint leaves
4 cucumber slices
2 strawberries, chopped (rough chop)
3 lemon wedges
3 orange wedges
8 oz Pimm’s Cup No. 1
2 oz Hendrick’s Gin
Chop all the fruit and put it in a pitcher. Then, add some ice and the Pimm’s. Top with Sprite, finish with Hendrick’s Gin, and stir gently with a big spoon or ladle.
Maybe next year, we will have a Wimbledon party with lots of Pimm’s.
And he carries the reminders of every glove that laid him down or cut him
‘Til he cried out in his anger and his shame
I am leaving, I am leaving, but the fighter still remains.” – Paul Simon, who sang “The Boxer” on June 3, 2016, at our concert in the Greek Theater, UC Berkeley, when he told us that Muhammad Ali had passed away.
According to one recent survey, pizza is our favorite thing to eat, followed by steak. Be that as it may, the definitive American foods – those that virtually define our national cuisine, and that are indelibly associated with summer – are hot dogs and hamburgers. (Both, incidentally, are among the foods you probably didn’t know were named after places – at least if we give dogs their more formal name, frankfurters.)
How much do we like burgers and dogs? We eat an estimated 50 billion burgers and 20 billion dogs per year – about 156 and 70 per person, respectively.
Chicago likes to call itself the hot dog capital of the world, but in fact Los Angeles consumes more wieners than any other city – about 31 million pounds annually – beating out second and third place New York and Philadelphia. Chicago is No. 5 on the list.
During peak hot dog season, between Memorial Day and Labor Day, Americans eat a total of around 7 billion franks. According to the National Hot Dog & Sausage Council, on the Fourth of July alone, 150 million dogs get consumed – enough to stretch between L.A. and Washington, D.C., more than five times.
No comparable organization seems to track burger stats for Independence Day, but if roughly 140 million burgers are eaten per day, based on per capita consumption, and we eat two-and-a-half times as many burgers as dogs overall, that could mean that the burger tally is around 375 million burgers that day.
With the Fourth of July rapidly approaching, it’s clearly time to fire up those grills. We’ve got a lot of eating to do – even if they are among the unhealthiest foods you can put in your body. The total is $6.8 billion.
California totals:Total sales per state resident at burger & hot dog restaurants: $272
• Estimated hamburgers eaten per capita annually: 264 (3rd highest)
• Estimated hot dogs eaten per capita annually: 207 (21st lowest)
• Population, 2017: 39,536,653
We are going to have a marinated flank steak, grilled veggies and corn, maybe some rice, and apple pie for dessert.
, along with plenty of pies, cakes, and cookies. And we also probably consumed several bottles of soda pop.
Fishel says that what’s for dinner doesn’t matter — it’s the communal environment that you create that makes all the difference.
Southwest routes dominated the top 10.
Monument Valley Trails
How many have you done? I will bet some of my dear friends, like the Bergs and Barnes families have done these.