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Just you, me & these noble giants. |
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Wolf song by Christopher. New trend! |
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What's that you got there? Can I stuff it with salmon, dill and cream cheese and deep fry it? I'll be your best friend... |
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Drowning Rama |
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Okay very good creamy sensation pleasures. |
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Slices on Alki. The salami should be prosciutto, but who's complaining? Best crust within a .2 mile radius of my home. Like naan. Soft. Doughy, flavorful. |
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Z pizza, best $2 happy hour pizza & beer (after 9pm) within 30 seconds of rehearsal. Definitely corporate pie, but with local zest. Vegan slice pictured. |
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Hot Momma's: Best/only pesto pizza with a .1 mile radius of rehearsal. Could improve their dough recipe. |
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Safeway 5 cheese oven ready pie, with some embellishments. Best bang for the buck. |
We stopped into Jillian's for pool & beer. Note, they do games, tv & beer. Not nachos. Don't order these nachos. You want nachos you go to Cactus.
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I took a page from the Alton Brown bible and discovered my new favorite steak. Dry aged in the fridge, seared in the cast iron then broiled. I added it to a salad of field greens, nectarines, radish & sugar snap peas. Alton suggests a three day stint in the fridge, finishing the steak under a makeshift outdoor chimney, but a few hours aging and an oven does quick work. After a few quick minutes under the broiler, I let it rest, covered, then sliced it, doused it in balsamic and threw it in. Not to brag, but it was sooOooOoo good.
Other notable home-cooking success stories include Bill's pancake chefery...
...and my continued command of frying up salmon croquettes. I tried adding a cream cheese, caper & horseradish filling, which was a stroke of melted, savory genius on my part.
Salmon Croquettes
Mash up one can of pink salmon
Add a beaten egg, half a sleeve of crushed saltines, 2 chopped shallots, 1 T capers, salt & pepper.
Blend, form into a shallow patty, make a well and add 1 t of cream cheese horseradish.
Cover with another shallow patty and fry in a half inch of oil until golden brown.
Serve with ketchup. Or something you hold in high esteem.
Dine of the month:
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Wild fennel growing taller than me like weeds in someone's yard off the beach. I know. A whole month and this was the best. But it was so good! I didn't even get to the bulb, (I haven't dug up food in someone else's yard in years), but the sweet fronds were so wonderful and unexpected. I crumpled them up and put them in Bill's sweater pocket, where they're now dehydrated, crumbling, but fragrant. I've got to get on this.
See you next time. Missed you!
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The olives were delicious. |
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I took a page from the Alton Brown bible and discovered my new favorite steak. Dry aged in the fridge, seared in the cast iron then broiled. I added it to a salad of field greens, nectarines, radish & sugar snap peas. Alton suggests a three day stint in the fridge, finishing the steak under a makeshift outdoor chimney, but a few hours aging and an oven does quick work. After a few quick minutes under the broiler, I let it rest, covered, then sliced it, doused it in balsamic and threw it in. Not to brag, but it was sooOooOoo good.
Other notable home-cooking success stories include Bill's pancake chefery...
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Most improved pancake award. Medal to follow. |
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Salmon Croquettes
Mash up one can of pink salmon
Add a beaten egg, half a sleeve of crushed saltines, 2 chopped shallots, 1 T capers, salt & pepper.
Blend, form into a shallow patty, make a well and add 1 t of cream cheese horseradish.
Cover with another shallow patty and fry in a half inch of oil until golden brown.
Serve with ketchup. Or something you hold in high esteem.
Dine of the month:

Wild fennel growing taller than me like weeds in someone's yard off the beach. I know. A whole month and this was the best. But it was so good! I didn't even get to the bulb, (I haven't dug up food in someone else's yard in years), but the sweet fronds were so wonderful and unexpected. I crumpled them up and put them in Bill's sweater pocket, where they're now dehydrated, crumbling, but fragrant. I've got to get on this.
See you next time. Missed you!