We launched Get on Dining (www.getondining.com) tonight and celebrated with a meal of sushi, tempura, & sake at our favorite indy Japanese restaurant, Cherry Blossom. Check out www.getondining.com for great independent restaurants!
90 degree weather in Seattle plus CSA day equals an amazing meal. We’ve been saving some top sirloin for awhile in the freezer and rubbed it down with a paste of thyme from the garden, s&p, and olive oil. Also on the grill are asparagus, red potatoes, baby white turnips, and in the foil - three heads of green garlic covered in salt & olive oil. Oh, yes…
Green garlic was a fun discovery in the box this week. The tips are edible as well, with a look similar to a green onion, but with a mild garlic flavor.
Sautéed green garlic with the greens from the baby white turnips - I didn’t want to waste anything!
And for dessert - grilled grapefruit. Beautiful.
This evening we spent some time with a new Bhutanese family that has just arrived from the refugee camp in Nepal. Huma taught me how to make the delicious chai they always serve to guests.
In a pot put 1 part water and 1 part milk, 1 spoonful of tea (pictured below) per cup, 1 spoonful of sugar per cup, a sprinkling of pepper and a bay leaf.
Let the concoction simmer until it’s foamy, then pour through a sieve. Serve to soon-to-be-very-happy guests!
Here’s the brand of tea they use. They are so generous, and sent us home with this bag!
Earlier in the day, Rama served a snack of fruit, Nepali donuts with tomato & chile chutney, and fried bitter gourd. The fried bitter gourd (said to be good for high blood pressure) is shown in the background, and the fresh is in my hand. First for me! I love it!
I first heard about hot pot when my dad came home from China raving about it, mulling over the idea of abandoning his desk job to open up a hot pot joint. Years later, I finally try it out - and am hooked. Bubbling broths filled with spices & herbs - this one is half traditional, half spicy. This place is Little Hot Pot, near Crossroads Mall in Bellevue.
The spread: Thinly sliced beef, chicken, cauliflower, baby bok choy, pea tips, cilantro, shitakes, lotus root, & rice noodles. Incredible.
G’ma & G’pa concentrating on scooping goodies back out of the cooking broth. It takes perfect timing and a bit of patience! Wispy rice noodles or delicate pea tips are easily lost in the roots & spices & bubbles!
Bowl of lovely soup, ready to be devoured. 5 or 6 mini bowls later, taking our time cooking and tasting, it makes for a cozy, leisurely meal.
Last night Josh told me to get out of the kitchen and go relax. Oh man, how blessed am I? Even more impressive was our feast he prepared! Roasted game hens with sage & rosemary, garlic mashed potatoes, and roasted broccoli with melted cheddar and homemade cheddar jalapeño croutons. Oh, how I love this man.
Tonight we were headed to our neighbor’s for a BBQ. Our communal contribution - homemade guacamole.
Josh and I discovered this truck last night and loved it so much, I was craving it for breakfast this morning. And yes, we did in fact have tacos for breakfast again today. Mmmm…
Josh and I dug up a plot in our back yard for a garden! Piles of sod here… goodbye lawn.
I Love You, Quiche
This week in our CSA box, we received a leek. I’ve never cooked with a leek. I don’t know why, I just never really knew what to do with it, so I never bought it at the market. And now that one was given to me, I figured I’d better find a recipe worthy of celebrating such an occasion.
The Flatbush
Josh and I recently discovered a great little pizzeria here in North Everett. It’s simple, tasty, and has some personality. We love it.
