Monthly Archives: May 2007

Deep Blue C

Last week I took Iris to play at the treehouse play structure inside REI. This is the most awesome piece of climbing equipment I’ve ever seen. Like any good amusement, it feels dangerous, but it’s incredibly safe. You wind your way up the padded trunk of a plastic tree, across a bridge, and down a fast slide. I only wish it was four times as big. Iris played on it for two hours, stopping only for occasional sips of a smoothie from the adjacent World Wrapps.

The smoothie was strawberry-orange-banana, but Iris said it was “strawberry, orange, and rum.” This is because I let her pick out a sticker at the [pirate store](http://piratesplunder.com/) recently, and she chose the one depicting a skull drinking from a bottle, with the caption TIME FLIES WHEN YOU’RE HAVING RUM. I explained that this means, “Drinking tasty stuff makes you happy.”

I asked Iris where she wanted to have lunch after REI, and she requested Blue C Sushi. I wasn’t sure there was a way to get there by bus, so I asked the marvelous [Google Transit](http://google.com/transit), which told me we could catch a number 17 to the Fremont Bridge. We walked through South Lake Union, the Seattle neighborhood where every block is under construction, and watched a steamroller steamrolling a brand new road while we waited for the bus.

The last two times I’ve taken Iris to Blue C, she’s eaten rice and a cream puff. On one early visit, she tried a variety of items, but not my favorite, which is the mackerel. This time, she started with some edamame and moved on to a tempura shrimp roll and some noodles. Then she dug into the mackerel and eagerly ate several bites–dipped in soy sauce, of course. The only things she didn’t want were eel and the watercress garnish from the noodles, which was too spicy.

My guess, and there’s no way to confirm or deny this, is that this (surely temporary) spate of adventurous eating has to do with growth. In less than two weeks, she grew 3/4 inch. Presumably her brain is saying, “We need all the calories we can get, even if they’re green.” Of course, there are plenty of other fast-growing kids doing fine on plain toast.

We did get the cream puff, of course. After it was gone, Iris picked up its chocolate-cream-smeared doily and was about to try to lick it clean. “Iris, you cannot wipe that all over your face,” I said. She strategized. “We should get some of those!” said Iris, pointing at the potato croquettes. “Okay,” I replied. The croquettes are great–hot and crunchy, drizzled with sweetened soy sauce. Iris used hers to mop up the chocolate.

After we got home, we played Iris’s favorite game, conveyor belt, in front of our building. Iris inches along the railing of the wheelchair ramp, pretending to be sushi at Blue C.

> **Iris:** What kind would you like?

> **Me:** What kind are you?

> **Iris:** You have to say.

> **Me:** But you’re on the conveyor belt. Isn’t that your job?

> **Iris:** But I’m just a sushi. And sushis can’t think.

Get infused

Iris and I have been playing a great video game called Chocolatier. It’s one of those trading and resource management games where you fly around to difference places, making friends and enemies and lots of chocolate. It includes an extremely realistic chocolate-making segment where you fire ingredients out of a cannon. If you ever tour [Theo Chocolate](http://www.theochocolate.com/), be sure to ask to see their vintage cacao cannon. (Yes, I’m lying.)

At one point Laurie came home and Iris said, “Mama, we learned to make infusions!”

Chocolatier is $20, for Mac or Windows. Now, if you’ll excuse me, my factory in Hong Kong needs attention.

All-natural mollusks

They’ve been out of our usual white cheddar mac and cheese at Trader Joe’s for a couple of weeks, so I’ve been buying Annie’s at QFC. Annie’s doesn’t sell elbows, except in the microwave format; your choices are shells or bunnies. I prefer shells. I also noticed that at QFC, the small and large boxes of Annie’s both cost $1.99. I prefer large.

I like the Annie’s fine; it’s basically the same as the TJ’s. (And who knows, they might be the same cheese packet.) There’s only one drawback to the pasta shell format…

LIMPETS!

Limpets

Grilled cheese party

Sorry for the late notice, but if you live in Seattle and like grilled cheese sandwiches, there’s an event in Seattle with grilled cheese sandwiches that you should know about. (Apologies to Sol Tucker.)

It’s tomorrow, Thursday, May 17, from 5pm to 9pm in the bar at Union, 1st and Union, downtown Seattle. Chef Ethan Stowell will be making eight different sandwiches from Laura Werlin’s book, Great Grilled Cheese. Werlin will be on hand to sign books. (Contrary to what I posted earlier, her other books will not be for sale at the event, but obviously she’ll sign them if you bring them in.)

Each sandwich will come with a beer pairing, for $8. If you’re not into beer, I’m sure there will be wine or a la carte options. Here are some samples:

Cheesy Ga**sh**ouse Egg Sandwich featuring Beecher’s Raw Milk Flagship
Wrasslers XXXX Dry Stout, Porterhouse

Salami & Cheese featuring Beecher’s Just Jack
Zwaanend’ale, Dogfish Head

Grilled Goat Cheese with Tapenade featuring Port Madison Goat
Celtic Angel, Serafijn

Roasted Beef with Onion Jam & Rogue River Blue
Meantime Scotch Ale

Goat Cheese & Honey on Raisin Bread featuring Beecher’s Fromage Blanc with Honey
Cassisona, Birrifico Italiano

Laurie, Iris, and I will be there early. Come on down and eat sandwiches.

The grind

As long as you don’t mind being known as Dr. Thrifty, it would behoove you to print Mark Bittman’s column in last week’s New York Times and hand out copies to the grads and newlyweds in your life.

The column, entitled “A No-Frills Kitchen Still Cooks,” details how to outfit a new kitchen for under $200 by shopping at a restaurant supply store.

I take issue with some of his recommendations; I’ve used the $10 knives he’s talking about, and I think you’d be better off with a $30 Forschner. But I can’t argue with the overall gist. The new issue of Fine Cooking just came, and it has a review of six medium saucepans, none of which is under $100. I have two 3-quart saucepans, one of which cost about $120 and the other $30; neither is really superior to the other, except that the $30 one has a better handle. I do feel loyal to my ten-inch All-Clad saute pan, which has unusually perfect dimensions, at least for my stove.

At the end of the column, Bittman lists ten “inessentials” that he thinks you can live without. I use my microwave every day (mostly for melting butter and defrosting Armour Brown & Serve sausages, an essential if ever there was one) and my stand mixer once a week or so.

Bittman didn’t bother to list “meat grinder” on his list of inessentials. Around here, however, it’s essential and becoming more so.

A couple of weeks ago, Iris and I were at QFC shopping for ingredients for ants on a tree. Iris looked at the ground pork and asked, “Why are there squiggles?” I explained how a meat grinder works. “Hey, would you like to grind some pork at home instead, so you can see how it squiggles out?” She agreed. We bought some country-style ribs instead, brought them home, and hooked up the grinder attachment to the Kitchenaid. I let Iris operate the stomper, which is what you call the wooden dowel that pushes the meat into the worm gear that shuttles it to the blade. Iris was transfixed, and the meat was much better than QFC’s packaged ground pork, which was ground off-site days ago and is too low in fat.

I’m making ants on a tree again tonight. I put the meat in the freezer for twenty minutes (which results in a better grind) and set up the grinder while it was chilling. “If you need Iris, she’s over there playing with the meat grinder,” I told Laurie. Then Iris taught Laurie how to grind meat. If she becomes a butcher, I will officially kvell. Especially if she’s a punk rock butcher.