Too tired to write a real post tonight. We were at South 47 Farm today, took Mini-Me for a hayride and picked amazing cucumbers and blackberries and summer squash, and then went to our neighborhood farmer’s market in the afternoon and scored the stunning basil pictured above. If you can see basil that beautiful and …
Eating Vegetarian in Ethnic Restaurants Part 1 – Overview
I’ve been a vegetarian for 22 years, and I’ve always enjoyed eating foods from around the world. America is a country of immigrants, and virtually every group that has come here has opened restaurants. I grew up in Louisville, Kentucky. In the 1970s the only ethnic foods we knew about were Italian, Mexican, and Chinese. …
Nishino – Let Me Count The Ways
Snacky Pants and I just got back from a lovely date-night dinner at Nishino, which is our very favorite Japanese restaurant in Seattle. (My wife is still deciding what nickname she wants to go by on the blog. So for tonight it is Snacky Pants.) Located in an unassuming little shopping center next to a …
Knives for the Vegetarian Kitchen, Part 1
If you love to cook, you are probably going to fall in love with knives. I’ve had many of them over the years, but I’ve pretty well settled on the set above. I’ll walk you through them and tell you what they are and what I like about them. I think a vegetarian kitchen has …
Review: Duck Soup Inn, San Juan Island, WA
Last weekend we were up on San Juan Island in Puget Sound with my wife’s folks and a couple of their friends. At the (very fine) farmer’s market in Friday Harbor on Saturday morning, one of our crew bought a few zucchini blossoms and the woman in line behind her bought all the rest that …
Heirloom Caprese and a Grilled Zucchini and Tofu
I don’t think anyone needs a recipe for these, just use your best olive oil for the caprese and your best balsamic and parmesan for the zucchini and tofu. I really need plain white plates for these to look right. The caprese was inspired by that beautiful tomato, and I realized a good if obvious …
Two Great Mexican Cookbooks
How about a Avocado-Mango Salad with Fresh (or Blue) Cheese and Toasted Pumpkin Seeds, does that sound any good?!? I’ve been aware of Rick Bayless for awhile as he often makes appearances on Food Network or gets mentioned in Food & Wine. But somehow I didn’t have any of his books on my shelf. I …
