January 17, 2013 § 14 Comments
A cocktail seems only appropriate given I still have dried whiskey grain schmutz on my shoes (epic pump disaster people, epic!) and smell like a fermenting tank from our five days of working out at the Bainbridge Distillery.
Coincidentally, or perhaps not so very coincidentally, this particular cocktail came out of our last trip to Seattle.
July 24, 2012 § 9 Comments
We are nearing August. The air, thick with fresia, mosquitos, and humidity begs for laziness and simplicity. I can partially oblige.
Simplicity. Simplicity often has such beauty to it. So much can be contained within so little. Like a haiku.
Peaches, golden orbs
Buttermilk, kissed with maple
Blend until frothy. « Read the rest of this entry »
December 10, 2010 § 13 Comments
So, I just had a revelation. Or at least, it felt like a revelation at 6 am, when I was still rubbing sleep out of my eyes. We’ll see how it stacks up now that I’m in a slightly more awakened state. I was thinking about why I like eating breakfast in my PJs so much. Even if I take a shower before breakfast, I have a tendency to put my pajamas – and usually a big fuzzy sweater – back on, then go and eat breakfast, and then finally get dressed and gussied up for the day. This morning, I suddenly realized that while many people need the time it takes to shower, spruce up, and generally get ready to go to work before they can gather the where with all to grab breakfast, I need the time it takes to eat breakfast and sip a cup of coffee in order to work up the gumption to put on my clothes for the day. Not particularly revelatory yet? Well, wait, it gets better! I also realized that one of the most relaxing parts of vacation, for me at any rate, is sitting for a long time at the breakfast table in my pajamas, browsing over the newspaper and making my way through a little too much coffee. And, even if I’m not on vacation, if I wear my PJs at breakfast, I can still conjure up a little hint of that leisurely feeling, starting the day off on a more tranquil note.
We are heading due north into the season of laid back, drawn-out holiday breakfasts, and I can’t wait. No, really, I can’t wait. I’ve totally jumped the gun and have been cooking all manner of scrumptious, not your everyday toast, this is the most important meal of the day so why not seriously enjoy it, breakfasts. Even though it’s still a couple of weeks until vacation. (So, if I proceed to write a string of breakfast posts, that’s why.) On this one, though, I outdid even my breakfast-obsessed self. It’s simply so good, I’m not even sure what to do with myself. I want to make it over and over and over again. And I probably will.
December 11, 2009 § 9 Comments
No, I don’t consider myself a foodie. Seriously, I don’t. Sure I like to eat, but come on, that’s just human nature. The species wouldn’t have survived very long if we were anti-eating. I like to eat good, high quality food, but I’m not going to freak if the texture or flavor of something I make doesn’t measure up to an ideal standard in my head. And I like to cook (well, on my good days), but I think I have too utilitarian of an approach to food preparation to be a foodie. Most of my cooking adventures are born out of the desire to make something that will taste good and be nourishing, without having to make an extra trip to the grocery store. And, If I see a recipe that looks inspiring, my first step is usually to figure out how I can do it with fewer steps, less complicated techniques, and fewer dirty bowls.
That said, now and then we all want to be a little bit impressive, whether it’s cooking for a date, a special party, or as was my case yesterday, for a potluck for a bunch of friends who actually are foodies. For these occasions, I have discovered that the best ways of being impressive are: making something actually complicated and unbelievable – probably involving phyllo dough, bringing a really nice big salad because that’s really hard to screw up, or making something that is visually impressive but is quite easy to make like a trifle (ie. layers of whipped cream, cake chunks, and berries) or a rustic tart.