I discovered Melissa Clark’s recipe for an ice cream base at the beginning of the summer. Sadly I didn’t own an ice cream machine. Yet. For my birthday David and his family got me a gift card to take into Williams Sonoma so I could live out my creamy dreams.
Whenever I visit Seattle with David there’s always lots of drinking. We like to visit all of our favorite bars that we would visit when we lived there and make sure that they are still good. But it’s also a good excuse to escape the stress of family commitments.
Last time I visited Seattle, all of my favorite cocktail bars were using these super fancy cocktail cherries in all of their drinks. I asked the bartender at Skillet, a retro style diner, what kind of cherries they were using. He said that their cherries were $300 a jar (although I’m pretty sure that was some kind of barrel that wouldn’t fit into my fridge!). They were dark purple and completely delicious in the rosemary infused cocktail I had that night.
As it turns out law school and life can get a little hard to balance and run a food blog. Of course once you get used to something it becomes that much easier to bring back all those side projects you wished you had the time for before! So I’m relaunching the blog with a new design, more posts and possibly a non-wordpress domain name. I’ve already made some changes and am very happy with the outcome so far. Here’s to an exciting rest of 2014! Continue reading New Design and MORE Posts
My birthday is in June and I have just gotten around to writing a little about my amazing dinner that David cooked for me. We had two thin crust pizzas and some perfectly delightful Italian red. We also had several French 75’s. If I had to pick a favorite Sparkling Wine cocktail this would be it.
Something I realized recently is that the fewer the ingredients in a cocktail the greater the reward for using higher quality ingredients. With that in mind, especially since a French 75 is mostly sparkling wine, I suggest buying a wine you would enjoy drinking by itself and same goes for the gin.
Japanese food can be divided into “yo-shoku” and “wa-shoku.” Yoshoku commonly refers to food with a western influence while washoku is considered 100% Japanese. カツ丼 or katsudon is in the first category. A western pork chop, breaded and pan seared, served over rice with a sauce that combines classic Japanese pantry items with a western white onion.
I never thought I would be writing another Brussels Sprouts post so soon! I have to credit David for making these for me and Viet World Kitchen where he originally got the idea. The idea of adding bacon is obvious, but the trick that makes this absolutely amazing is the addition of a tiny amount of fish sauce. The slight sweetness of the Brussels Sprouts is enhanced by the salt in the fish sauce and the bacon’s savory umami flavor is enhanced by the natural glutamate of the fish. It comes out richly savory with a balanced sweetness that doesn’t taste fishy at all.
I’ll admit that for a long time gin and tonics were a strange thing my parents liked to drink when we were on vacation. They never drank them at home and I started out drinking far more fruity and sadly unbalanced drinks with lots of pineapple rum in college. Luckily my boyfriend David, who loves a good classic martini, has turned me on to the wonders of Beefeaters, Hendricks, and Tanqueray.
Continue reading “Gin and Tonic”
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