This post is dedicated to my friend Abby, who inspired me to share this tip on how to cut into a stubborn winter squash when she told me she had a butternut waiting at her new apartment.
Happy Thanksgiving week to those in the U.S. (and happy Autumn harvest to the rest)! Got a squash on the menu to make? Here’s a tip for splitting squash. Why muscle through it, when you can use tools. Continue Reading
I was chatting with my good friend Jenni the other day about how I decide on weekday cooking,* and a sorting method I came up with several years ago seemed to spark great interest, so I thought I’d share it here in case some of y’all others could benefit.
This one’s going to have terrible photos, people. Also, it’s random. What? You got a video yesterday..
If you’ve ever had the privilege to take a plane ride, but the simultaneous misfortune of being seated separately –or maybe coincidentally bumped into your friend you haven’t seen in for_ever on a plane– AND you have bluetooth on your smartphone, here’s a solution to messaging each other after they close the doors and you are required to turn to airplane mode: Continue Reading
My friend T.J. will hopefully get a kick out of this post. He’s a big fan of oysters. Everybody say, “Hi T.J.!”
Earlier this Fall, K____ and I went on a short road trip up Chuckanut Drive just north of Seattle to celebrate our anniversary. After an acutely alarming night in Burlington spent in the hotel across from an active shooter incident happening live, we were really feeling the gratitude for being alive, and savoring the world at hand. On top of that, I was also feeling reflective given that it was our anniversary, observed.
I even ate a burger with the pickle intact. This, from some one who used to avoid them at all costs. I thank Korean banchan (side dishes which tend to have pickled vegetables) for that shift. A great day for observing my “try eating things you didn’t like about every 10 years,” guideline.
The last stop coming back south from Bellingham was at Taylor Shellfish Farm. I was not fond of seafood as a kid, and growing up in the Land of 10,000 Lakes and no saltwater, who could blame me for only eating the fresh sunnies and walleye my parents would catch on a day off?* Given my crustacean allergy, the bivalves have gotten a free pass lately with me, with the exception of seared scallops. Them bivalves just didn’t hold very much appeal for me.
So, at the Farm, we drank in the beautiful view of the Puget Sound, and were about to get back in the car for the long drive home,
Are you a klutz like me, always spilling liquids when you pour them from one container to another?
Try this trick I learned from my father, the chemist!
I like to imagine him pouring oodles of liquids from beaker to beaker in his multiple decades of work.
Hint: having a utensil helps.
In summary, if you have an unreliable container you know will spill, knowing this trick can really help. I favor a chopstick for best results, and most recently found this useful when pouring home made chicken stock into ice cube trays to save for later. Revision: since doing this, I now favor a spoon, it guide the liquid to spread a bit better at the bottom.
P.S. Thanks to K_____ for the spontaneous cinematography.
Hey folks, you may recall an earlier springtime post on a Fruit Cycle tour, it was arranged by City Fruit, a nonprofit in Seattle which works to promote and protect urban fruit trees, and share the extra fruit with those in need.
City Fruit’s 6th Annual Cider Taste is on November 10, 2016. In the ramp-up to that, I wrote up a little ditty on Snowdrift Cider Co. for them. Read all about it, and get tickets to the tasting on the City Fruit Blog.
Check it out!
All event proceeds will benefit the 2016 harvest, which brings fresh, local fruit to over 50 meal programs and food banks across the city.
Well folks, apparently September was food literacy month.
I went to the Downtown Seattle Public Library for a Food Literacy/Food Justice Panel, got to hear from some folks representing organizations in Seattle doing really good things for our community. Here are a few thoughts. Continue Reading