Iris and I were reading Dr. Seuss’s Sleep Book, and we got to my second-favorite part (after the Collapsible Frink): the part where the moose is dreaming of Moose Juice and the goose is dreaming of Goose Juice. See for yourself on Amazon. I pointed to the moose juice and said, “Look, that’s moose juice.” Then […]
Two meat-related items, as fresh as today’s papers. First, an actual teaser headline from the front page of the Seattle P-I: Chef involved as pigs turn into pork Next, a great article by Mark Bittman about David Chang, chef at Momofuku Noodle Bar in Manhattan. I think Chang and I would be best pals: It’s not […]
Sometimes the solution to a problem comes when you take a step back and realize that you’ve been working too hard, and a radically simpler approach is called for. The solution to the bucatini all’amatriciana problem didn’t go like that. It sounds so delicious and so easy. Amatriciana is a sauce that consists of my favorite […]
Three items from the vast category of things I just don’t get. Every Seattle apartment we’ve lived in has had a 30-inch electric stove. But until we moved into this place, all of them (four different stoves) have had three small burners and one large burner. Why do they make stoves with this configuration? And why […]
The other night at dinner we were having Babbo Salmon, which is short for salmon seared and served atop a crunchy cucumber salad. Here’s the recipe. Iris vacillates on salmon. She always likes breaded salmon cakes, but when I serve the unadorned fish, sometimes she wolfs it down like, um, a bear cub and sometimes she […]