Writing the good read
This was almost lunch: Latke, egg and hollandaise, Mine with pastrami *** Egg soft in middle But firm whites on the outside Buttery goodness drowns *** Crisp potato bed Pastrami and eggs on top Hollandaise smothered *** Oh Stopsky’s Deli! Would that I could come visit And eat this daily!
I love a good crisp apple, a blood orange or one of those super sweet easy peel tangerines. Meyer lemons are great, and I have a great recipe for a citrus tart that is amazing and winter friendly. I love Fuyu persimmons and pomegranates. I start getting antsy around the time the rhubarb in my…
The Mean Lady doesn’t just torture my body and recommend which brand of condoms a newly single lady should use. She’s multi-talented and for a year has been on me to try this great recipe for watermelon gazpacho from the pages of Bon Appetit. So the other day, I had Mia come over to teach…
I once sent an email question to local Seattle chef and foodie Greg Atkinson asking why it was that every savory recipe always calls for one to season to taste with salt and pepper. He was shocked at my question. I acknowledge that salt can bring out flavors. Pepper, though, has a spicy and warm…
The first day of spring may have arrived two months ago now, but today was the first really warm spring day in the Seattle area. The thermometer topped 70 degrees for the first time — briefly — and outside smelled of cut lawns and the lemony smell of things blooming. Let’s say tomorrow is the…
I was at the post office the day after Thanksgiving and I was talking to the clerk at the window about the joys of pie for breakfast, mentioning my morning meal of leftover apple and quince tarte tatin. That’s when she said it: she had cherry pie the night before. And even worse, the guy…
It wasn’t that long ago that I was craving (and buying) watermelon and iced lemon ginger green tea. Now, the trees are glowing and I want warm starchy things. Lucky me: I had a recipe I found last fall in the Seattle Post Intelligencer. It was for a bulgar pilaf with chestnuts and brown butter….
Every kitchen needs a few things. Here’s what you need to make sure you have to cook just about everything: 2 pots – one large, one medium. The large one is for things like soups and stews. The small one is for things like small quantities of pasta. If you feel like splurging, make the…