That morning started off so dramatically with Hitomi’s homemade miso, all the food we ordered at Terra Plata ended up being a blur and not that impressive. We ordered Steak and Salad with Chimichurri sauce and Tuna Nicoise Salad. To be completely frank, I do not remember details of it. If it was really bad, I would totally remember and write about that. It must have been OK. It seems like it is a very popular spot so there must be something special to attract clients. I will give it another try and come back with my real thoughts as what I think of the food at Terra Plata.
Oh, they served a wonderful Bloody Mary!
Ayako was making fun of my homebody-ness today at her store, Marigold and Mint.
It is taxing for me to work with bunch of people in so many different level during weekdays so I limit my weekend just to see very few close friends. I sometimes don’t even see anyone but Archie.
Sunday started with Starbucks Reserve, Kenya Sangana, very blight and juicy coffee in bed. This is one of my favorite moment of the day. Then, I met up for a coffee at Milstead in Fremont with a couple of friends who will be traveling to Tokyo and Kyoto with us.
Last stop of today’s outing is Marigold and Mint. Ayako showed me this French tulip called “La Belle Epoque” and I fell in love with the vintagey color of this flower. She made a small bundle of these tulips that are looking so lovely in my living room now.
All I will do this afternoon is read. Nothing else. This is my favorite way to spend my Sunday with Archie and my chunky Chihuahua.
She is very intelligent, creative, sweet, classy and smart. She grew up in Hiroshima in Japan and teaches Japanese at private elementary school in Seattle. I met her for the first time through our mutual friend about month ago. We hit it off right away and her stories sounded so interesting to me. She mentioned making miso at her home when we first met and I thought she was my kind of people 🙂
Today she and I got together for brunch at Terra Plata in Capitol Hill. She brought me a jar of her miso, made with chickpea! When I opened the lid of the container, it smelled so vibrant. That was the first time for me to try homemade miso ever. I decided right there to prepare cabbage miso soup tonight.
This is tonight’s miso soup, made with miso that she poured her passion and love into. It came out SO delicious. It reminded of her. Sweet, wholesome and healthy.
After eating “dirty chips” (it’s basically nachos. Potato chips are used instead of corn chips with pull pork, gorgonzola cheese and BBQ sauce) at Maison Tavern (nothing to mention here…I am not a big fan of this place) last night, my stomach has not been happy. It was too late to regret it when I left the place.
So here is my “feeling guilty” lunch. I ate oranges and apple for breakfast and quinoa & arugula salad dressed with nutritious yeast, olive oil, lemon juice, champagne vinegar, white wine and salt for lunch. This should even out 5,000 calories that I had last night, right (I am trying SO hard to feel better about myself)? You all agree that I can consume more calories at tonight’s dinner since I was being good all day, don’t you?
Happy Friday 🙂
This place seats 38 people. You share your table with strangers. It only opens 4 hours a day from 11am. It’s jam packed and you feel like canned anchovy. They only serve 3 kinds of pasta with a few kinds of appetizers. No desserts, no after lunch coffee. The line gets long at 11:10am. They have rules how you eat there. Be in line for a while, order at this tiny counter, find your table, bus your table, exit. You get tempted to find your table first then be in line. No, you don’t do that here.
It’s mid 60’s today and sunny in Seattle. It was just perfect to get out. My co-worker and I hopped on to the “lunch shuttle” from our office building to Pioneer Square and headed to Il Corvo. We got there 11:10am and there already was a line. We waited in about 15 minutes or so and we were out of there by 11:55am. Inside of the restaurant is rustic and welcoming. Reclaimed wood tables and old wooden floor and vintage pasta machines as interior décor. Totally my kind of place. I had torchiette (short pasta) with house made pancetta, sugar snap peas, and parmesan cheese. Savory, sweet, slightly tangy, delicious. Perfect amount as well.
Thanks to the gorgeous weather and my co-worker Yumi to make me get out. I feel like I had a real quick trip to Italy during my lunch hour.
My mom sucked at cooking asparagus. It’s more like my dad actually. He liked vegetables well done (ugh) and she cooked them the way he liked. I didn’t questioned why my dad liked vegetables cooked that way but I never liked it. He almost eats anything raw. Fish, beef, chicken, beans and so forth. I always thought asparagus tasted like wilted old grass when I was a kid because of this. I was never a fan until I was in my early 20’s.
My friend Rika and I went out to eat and drink a lot. We explored the culinary wonderland of Tokyo. We ate French, Italian, Japanese, Chinese, Korean, Thai, Vietnamese, Ramen, Cuban, German, Hawaiian, Greek, Jamaican, Burger, Pizza, Cajun…you name it. One day I saw her eating asparagus raw. I had never met anyone who eats asparagus raw until then. Light bulb moment. Ah! Why the hell didn’t I think of that?? I don’t even have to cook it! Since that moment on, I haven’t cooked my asparagus until they get wilted. Never.
It is spring. My favorite farmers market vendors sell precious green asparagus. They are beautiful. Now this is my favorite way of cooking asparagus – lightly sautée in a bit of olive oil, chopped garlic, salt and a good squeeze of lemon juice. These green stalks have such an ear pleasing snap sound as you bite into them.
Two interesting lessons from my dad and my friend. Dad, I am sorry but this is how I cook asparagus and I hope you would like it someday.
I found my favorite way to eat clams.
Clams are bathing.
Miso soup made with Haccho miso. I love clams so much and I usually steam with white wine but last night I decided to make miso soup with red Haccho miso. It was just wonderfully delicious especially with freshly made sticky rice.