First this. Nice morning cuddle
Then this. Necessity.
Then farmers market. Nice apples at Tiny’s Organics.
Having a nice weekend. I hope you all have a wonderful one too.
Happy Spring.
春が来た: Spring in February – Perfect Saturday
Tag: blogging101
FOB (fresh off the boat) Seattle: Love Letter to Seattle
There were so many clouds to see through the window of the plane. The plane was about to land but I remember it was gray and wet. I thought it was the most beautiful place on the planet however.
February 13th, 15 years ago I moved to Seattle from Tokyo. I love Japan and I am proud to be Japanese but I have never felt I belonged there. I have been wanting to get out of there since I was 5 years old. When I studied 1 year in college as an exchange student, I fell in love with this City. Ocean, lakes, mountains, trees…I even didn’t mind rain at all. I loved everything about Seattle. I tend to use my guts to decide something significant. So moving to Seattle was the easiest decision I have ever made actually. All I had to do was to follow my heart.
Here I am, 15 years later still in Seattle (I took a detour in Atlanta for a couple of years). Where is the best place to celebrate for this crazy life for 10 years and merry-go-round life for 5 years? There are millions of wonderful restaurants in Seattle but there is only one place I want to go with Archie for this kind of celebration, of course Emily’s place, The Corson Building. Archie, a couple of friends and I went there last night and their theme was “Winter Vegetable Dinner.” Her vegetables gave me so much more than just vegetables. She took “just vegetables” to next level while she uses spices I can’t really identify and made them taste so much more than just vegetables, but you can still identify each vegetable she uses. She is just like a magician. I do not know how she does it every time.
My love for Seattle will never go away. I am happy to call this city my “home” and I want to thank everyone who loves me and are always there for me. I have just a few and I hope you know who I am talking about.
Superhero: The Awesome Man
Have you seen him before? He is quite cute and powerful. He is a super hero who can make me cheerful instantly. Just like snapping fingers.
I hadn’t eaten my lunch for a while at work only because I didn’t have enough time. Everyone, I mean EVERYONE is moving 100 miles per hour because of the major re-org. It feels quite unsettling.
Around noon yesterday, I got a call from reception saying that I have a guest. I was not expecting any visitors yesterday so I wondered who it could be but I headed to reception area anyways. Then there was Awesome Man! With cape, masks and everything…no, not really. Instead, he had a tiny bouquet of flowers in this cute glass vase, salad and canele from London Plane in Pioneer Square, Seattle (one of Emily Dann’s restaurant. http://www.thelondonplaneseattle.com/london-plane As soon as I received those from him, he quickly kissed me (yes, he kisses) a good-bye and left.
I barely had time to thank you, Awesome Man. Your gift brightened my day and lunch satisfied my stomach and soul.
If you see him somewhere, please thank him for me.
Meet Riley: Starbucks Flat White Expert
Archie is a beer snob. He also is a coffee snob. Other than those 2 departments, he is not snob. Before we became friends, I was already a coffee snob. Starbucks coffee, really? It’s a chain just like McDonald, right? That was our attitude before I actually started working for this company. I have to admit espresso drinks are not my favorite. Well, usually.
I have been working here a little over a year and I haven’t gotten tired of coming in to the smell of coffee yet. It makes me happy every friggin’ morning. Like I wrote before, coffee fixes everything.
Flat White; creamy micro-form steamed milk poured over two ristretto shots of espresso (Casi Cielo beans). Ristretto shot is a smaller, more concentrated serving of espresso. This drink has more intense espresso flavor. Yes, if you are a Starbucks hater, I highly recommend to give it a try. I hear it a lot, that Starbucks espresso drinks are too milky and they only taste milk. I hear this all the time from Archie.
Riley is shy, lovely, cute and an experienced barista at Starbucks store on the 8th floor. When she called my name when my flat white was ready, she was smiling ear to ear and said, “Mimi, look! I made a heart (latte art for flat white is usually a white dot) for you. Happy early Valentines’ day” I was actually able to hear excitement and pride in her voice. It was nice, such an amazing moment to share with Riley on Friday morning about 6:30am, on the 8th floor of Starbucks office building. So, I snapped this photo right at the counter. She got so excited when I told her that I was going to write about her in my blog soon.
My coffee snobbish attitude is slowly diminishing due to this kind of moment. Also Archie had one the other day and he even said, “hmm, it is not bad at all.” That is huge. Just one short flat white might make your day and you might have a really nice surprise.
If Riley can make you one, even better.
To Be or Not To Be: Red Cow Has an Answer
To be or not to be a meat eater, that is the question. Right? I was vegan for a while and was pescetarian until October 2014. I was vegan when living in Atlanta, which I was eating vegetables, fruits and grains. When I moved back to Seattle in 2008, I just added seafood to my vegan diet. But I was vegan and pescetarian not because of animal cruelty, wanting to reduce CO2 emissions or wanting to save the world eventually or anything like that. My body got used to vegan diet for a while so every time I tried to eat meat products, I didn’t feel well afterwards so I just avoided for a long time.
In October 2014, I traveled to Paris with Archie, my best friend. The trip turned my world upside down. I wanted to taste EVERYTHING that Paris had to offer. Beef bourguignon, beef tartar, pork rillettes, lamb, quail, baguette and butter (of course, French cuisine is not complete butter!) My stomach felt a little funky at first but slowly I have gotten used to eating meat.
So, this is one of Seattle’s be-loved chefs, Ethan Stowell’s 9th restaurant called Red Cow. It is located in this quaint Madrona area in Seattle near Lake Washington. They change menu seasonally, which I respect and admire so much.
http://www.ethanstowellrestaurants.com/locations/red-cow/
We shared smoked duck breast, beef tongue, pork rillettes as charcuterie plate and the plate was more than excellent. They had so much flavor and melted in my mouth. Smoked meat can be tricky sometimes but this one was quite tender and had a very unique taste. They offer 16oz Rib Eye. Yes, 16oz. I kind of wanted to try to be honest just to see how ridiculously big that was but I didn’t want my heart to stop next day either so I decide to have 8oz Filet Mignon. It was superbly prepared (well, for my taste, medium rare) and inside was perfect reddish pink with crunchy fries and lots of homemade butter! What a divine plate of Steak Frites.
When we were seated, we told our waiter “We are vegans. What can you do for us?” “We have tons of lettuce,” he replied. I like witty and smartass people. I consider Red Cow is doing something right by offering excellent healthy and well-taken care of animals and hiring experienced smartasses.
Just to mention, if you are vegans, vegetarians, or pescetarians, or whatever diet method you are using, Red Cow is not the place for you. At all. But if you are meat-eater, flexitarians (I can’t keep up these names anymore…have you heard kangatarian; vegetarian diet plus occasional kangaroo meat consumption?), you would appreciate this place very much.
To be or not to be…is not a question for me anymore.
Dark Place to Happy Place: Just Like That – Outerlands, SF
I was crying for help inside for weeks. I had been experiencing some hardships that I was not really able to figure out and had been frustrated about not knowing what was going on. As a result, I was being so short with a couple of people, especially my poor best friend, he had to be my punching bag for a while. Even though he bought tickets to San Francisco Ballet (3rd row from the front) and traveled with me. What did I do for return? I snapped at him a couple of times during the trip, which he does not reserve whatsoever.
8 am Sunday morning, we got on to MUNI to headed over to Ocean Beach area to get a nice breakfast. On MUNI, it felt like my chest was being filled with dark emotion and I didn’t want to talk to him at all. We got out and walked toward to this restaurant called, Outerlands near the beach http://outerlandssf.com/ . I was already frustrated because there was a long line even if we got there 20 min before their opening time, 9am. When we sat down on the wooden bench outside while waiting, I started telling him about I need some time for me to be alone for a while. He was very supportive of that. As he asked me a couple of questions about work, all of a sudden, my thoughts are getting clearer, as if clouds are moving and I started to see sunlight. I found the core problem of what’s been eating me this last 2 to 3 weeks.
Of course Outerlands’ food did help me out. Beautiful looking corn bread with crumble of goat cheese, cheerful looking chicory open sandwich with eggs and salad, and fun looking rice porridge with pork belly, pickled veggies. They were all luscious and I could taste their dedication and passion.
After this inspiring (for food and for my soul) breakfast, I felt revitalized and uplifting. I was getting out from that dark spot to a sunny and hopeful place.
Thank you, Outerlands and Archie for pulling me out of my cave. You guys are both beyond wonderful.
Musician, Author or Rocky?: No, she is Emily Crawford Dann
Have you ever been disappointed in a second album of a particular musician who released a phenomenal 1st record? I have many times. How about writers? His/her 1st book was so damn good and you can’t stand the second book? Or the movie “Rocky,” which I don’t think I need to explain.
Emily Crawford Dann is not a musician or author who produces a disappointing 2nd creation or Rocky. She is a law school graduate, bright, very sincere, calm, fun, knowledgeable, thoughtful and beautiful. This is a story about her and her restaurant, The Corson Building. http://www.thecorsonbuilding.com/
One night in February 2012, somewhere around 9:30pm, he and I were driving through Georgetown on Corson Avenue in Seattle after checking out a couple of venues that we considered having a party with a small group of close friends and family. We were looking for something quaint, classy, vintagie and yet fun. We were not quite excited about both places and were tired, and so headed home. We stopped at red light. I looked out to the window and I saw this quaint, classy and vintagie place tucked away on Corson Ave, and I let him know. As soon as he saw that place, he flipped a U-turn and got out of the car. We hesitantly opened the gate and looked inside the building. We could see someone in the back of the building so we approached the back door and poked our heads in. It was a gorgeous, organized and stunning kitchen. Pots and pans hanged from the ceiling. Utensils and kitchen tools were on one side and plates on the other. And unmatched silverwares! I fell in love with that kitchen with just a glance. Then this soft-spoken, elegant looking women, with a gorgeous smile and apron said, “Do you want to take a look inside? Come on in”. As soon as I heard her voice and encountered her graceful manner, I decided this place was it. It must have been the same for him because I remember him saying, “We don’t need to look further.”
Last night, we went to a “Seafood Chowder” dinner at this place. I repeat, she is not a musician, author who produces disappointing 2nd creation or Rocky. We’ve been to her restaurant countless times and she and her creations never disappoint.
When we had a dinner party in October 2012, the only request I had for Emily was no carrots (because I do not like carrot so much). I had so much trust in her and I didn’t request anything else because I wanted to have HER food, not our modified version. Of course, she delivered beautifully.
Emily is Seattle’s treasure. She loves ingredients and has a strong emotional connection to food and those who enjoy food. In fact, every time I taste what she makes, my heart starts aching. She uses a mix of many kinds of spices but it never loses its original flavor of ingredients. Her food makes you want to use all of your feelings, emotions and senses.
If you ever have a chance to visit Seattle, this is the place that should be first on your list.
Chopping Therapy: Prep for Gyoza
It really helps me when I have a bad day or I am upset about something. Chopping vegetables is one of my meditation methods.
When I was a young child, helping my mother and grandma in the kitchen was mandatory. My mom started to let me use “old person’s kitchen knife” when I was 4. I always wanted to sound like them. They make this passionate, happy and fun sound of their knives hitting wooden cutting board with 100 miles per hour speed.
When I have a rough day at work, I tend to choose a dish requires a lot of chopping. Gyoza (dumpling) is one of them. I have a fond memory of helping my mom to prepare and wrap gyoza. You chop Chinese chives, garlic, ginger, napa cabbage and onion. You chop them all as finely as you possibly can. How fun does it sound? I feel like I am getting high, just thinking about it. I guess I am a creature who is easy to be pleased.
This is my amusement and is also delicious. You have umami from soy sauce, pork and veggies and sweetness from pork and other ingredients.
1. Mix REALLY well ground pork (or mix of ground pork and ground beef), chopped Chinese chives, garlic, ginger, napa cabbage, onion, soy sauce, salt (lots), pepper, potato starch (needs to be potato starch, not corn starch), sesame oil. Use your hand. It gets messy, but no utensils or tools, just your hand.
2. Wrap 1 with very thin gyoza wrappers (you can buy them at Asian grocery stores).
https://www.youtube.com/watch?v=t2_p_ny4eTE
3. Place them in oiled and heated skillet.
3a. Cook over high heat for 1 minute or so
3b. Reduce heat to medium and add little bit of water (not too much) and put the lid over skillet. Leave it for 2-3 min
3d. Remove the lid and increase heat to medium high and add oil.
4. Enjoy
Only thing I would like to mention is that it is SUPER important not to move around gyozas in the skillet. Just leave them as they are until they are done. Oh, that smell while cooking! This Japanese soul food’s glorious aroma takes me right back to where I grew up. My mom teaching me how to wrap dumplings and my small hands trying to mimic what she does.
Now, pull out your well-sharpened knife and start chopping. You will know exactly what I am talking about as soon as you finish chopping first clove of garlic.
Sunday Happiness = Winter Vegetables in Staub 24cm
I used to dislike Sundays. Lots of people don’t like Mondays but Sundays were loneliest and longest of the week to me. However, since 2010, that has changed drastically.
I am cooking cauliflower today for lunch. A whole cauliflower plus some other winter vegetables (more like left over veggies in the fridge), lotus root, Japanese sweet potatoes, carrots, carrots, brussels sprouts. Here is what I did.
1. Place all vegetables in cast iron pot
2. Add white wine vinegar, water (50ml-ish? maybe), olive oil, sea salt, thyme, ground cumin seed
3. Put the lid on and cook about 25 minutes over low-medium heat.
4. Bon appetit!
Accompaniments are La Parisienne’s demi-baguette www.laparisienneseattle.com/gallery.html and Loki Fish Co.’s smoked salmon spread http://www.lokifish.com/
I get to do this kind of stuff every weekend. Not only that, I get to share these dishes, joy, love and passion for food and cooking with my best friend. Lonely Sundays? I am so over it.
Color of Saffron: STAUB 22cm
I don’t like shopping really. No, let me rephrase that. I do not like shopping except for books, grocery and kitchen tools.
Yesterday, this little but heavy box arrived at my cube at work. I tried so hard not to show my excitement. But it was really hard, Oh My God. It was my Staub pot! When I decided I was going to get rid of all tools, pots and pans that I was not in love with last year, I especially started to invest in pots and pans. I contemplated for a LONG time, like 8 months. Which one was better for me to get, Staub or Le Creuset (I am a thinker, what can I say)? Finally I decided to get Staub and my first pot was Grenadine Round Cocotte 28cm. It was a significant decision and I enjoy cooking even more because of Staub. It is cast iron pot and it is heavy but what I love about this pot is the lid. The lid closes very tightly and steams inside really well with small amount of water. Let’s say you are cooking winter vegetables, it usually takes a long time to cook them because they tend to be dense. Because of the tight lid closure, it cooks with small amount of water, which means that it cooks with water that vegetables contain, therefore it has a stronger flavor. Also these dimples in the lid. Whoever thought about these is genius. My hat’s off to that genius. Here is why. Those dimples circulates water inside of pot and has a basting effect.
I do have an emotional connection to this series. This my 3rd Staub and this is just gorgeous. There are so many things I want to cook. This a damn good problem to have.
Have you eaten? 