Chanterelle Ravioli and Gjetost Sauce
Sometimes it’s too late at night to cook from scratch. Or maybe you’re too bone-tired from another day of non-stop, pedal to the floor getting-shit-done. I had a night like that this week, you know the kind, crawling home from “restorative” yoga and stopping at the over-priced Marketime corner shop for a bottle of prosecco, Bitch magazine, and pre-made dinner? Yes, I was so tired I thought about eating nothing but a box of “buffalo wings” and getting full off...
Read MoreTake this Urban Hot Dog Stand!
We recently moved to Seattle. It’s changed the way we eat forever (more on that in posts to come). One thing that I know I’ve always wanted (but have never enjoyed because I’ve never lived in a big enough city) is a Hot Dog Stand hot dog. Seattle is no New York. There are not stands just any place. But the ones we do have are “surf party USA” as Tracy Jordan would say. Off the hook! We really like to stand outside of places like Cha-Cha Lounge and The Unicorn...
Read MorecRAzy PAstA
Ah Summer! The arrival of Shark Week, Sunshine, and fucking SQUASH at the Wallingford Farmer’s Market. This is some crazy fucking pasta I made on a lazy summer afternoon: 1/2 Package of linguine (I hate linguine, no wonder 1/2 a package has been in the pantry for ages)2 lil tomatoes (cut into sections)Yellow summer squash (cut thin on a bias)couple carrots (in half and then in half)1/2 red onion (long, thin slices)fresh thyme and basilhard romano/pecorino cheesegarlic (2 cloves) Chop...
Read MoreBaby’s first pickles!
So neither Joe nor I have ever made pickles and sometimes we’re just not really into recipes, so this recipe is still in development. “BreadnButter” or Something Pickles1.5 English Cucumber1 red onion1.5 square inch fresh ginger4 cloves garlicshit-ton of salt1/4 cup apple cider vinegar1/4 cup white distilled vinegar1/2 cup white sugar Actual prep time: 10 minutesWait time: 2 hoursMakes two jars worth of pickles Slice the cucumbers into 4 large rounds, then julienne those...
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