I’m not of Facebook or MySpace or Twitter or LinkedIn or any other networking sites. But very recently, like yesterday, I joined the Food Blog Forum, which is a community for food bloggers. Spiffy.
My mother loves butter more than I do,
more than anyone. She pulls chunks off
the stick and eats it plain, explaining
cream spun around into butter! Growing up
we ate turkey cutlets sauteed in lemon
and butter, butter and cheese on green noodles,
butter meting in small pools in the hearts
of Yorkshire puddings, butter better
than gravy staining white rice yellow,
butter glazing corn in slipping squares,
butter the lava in white volcanoes
of hominy grits, butter softening
in a white bowl to be creamed with white
sugar, butter disappearing into
whipped sweet potatoes, with pineapple,
butter melted and curdy to pour
over pancakes, butter licked off the plate
with warm Alaga syrup. When I picture
the good old days I am grinning greasy
with my brother, having watched the tiger
chase his tail and turn to butter. We are
Mumbo and Jumbo’s children despite
historical revision, despite
our parent’s efforts, glowing from the inside
out, one hundred megawatts of butter.
“Butter” by Elizabeth Alexander, published 1996 in Body of Life by Tia Chucha Press, San Fernando, CA. All Rights Reserved.
Back from a much-needed mini-vacation to the Pacific Northwest. Seeing family and exploring the city was marvelous. With me I brought back 1. a cold, 2. some pretty cool photos, 3. a crackbrained idea that I too can win the jackpot at the penny slots, and 4. an unhealthy longing for coffee and triple coconut cream pie.
…and pizza, and crumpets, and Greek food, and salumi, and brioche breakfast buns, and coffee. Did I mention the coffee? Ya, it’s cliché, but they make outrageously good coffee in Seattle. Maybe overcast weather is conducive to good coffee.
The afternoon we arrived, cousin Roxy and her fiancé Joe took us for lunch to Dick’s. Dick’s, they described, is Seattle’s version of In-n-Out. The menu is pretty purist – burgers, burgers with cheese, fries and drinks. Dick’s was pretty good, but it ain’t no In-n-Out! I’m biased, sue me.
Trying to get some sightseeing in before meeting up with the rest of the family that evening, they took us to a park in the Queen Anne neighborhood of Seattle which had a spectacular view of downtown.
Roxy and Joe!
We went and paid respects to the master and his son. The buried at Lakeview cemetery have the most rockin’ view evah! Visit sometime, you’ll see.
They took us to the Pike Place Public Market. I vaguely remember visiting this place when I was younger. This time around, we came with a laundry list of food to try.
I wish we had something like this close to home. And looking at the photo above, I wish I had more of an upper lip, but I digress. Back to the food.
Beechers. Great cheese. That is all.
Piroshky, Piroshky… I was not impressed. But maybe it was because we ordered the wrong thing or was just too full from breakfast at the Crumpet Shop.
Speaking of… They are sort of like English Muffins, with nooks and crannies, but are made with a batter instead of a dough. The crumpet-maker dude at The Crumpet Shop was so awesome.
Behold, the first Starbucks. This is the first one – of 16,635 stores in 49 countries.
Brioche buns and a Caffé Vita soy latte at Belle Epicurean just a block down and over from our hotel. The best breakfast known to mankind.
We spent most of our money on food at Tom Douglas’ restaurants. We ate at…
Lola. Greek food. Late night menu is awesome. I ache for their pork honey-harissa kebabs.
Dahlia Bakery. Things to try: house-made donuts, fried to order with dipping sauces and the triple coconut cream pie. That pie will make you think you’ve died and gone to heaven.
And Serious Pie. And they are exactly that. Seriously. Good. Pie. That there is a guanciale, soft egg and arugula pie and their cherry bomb peppers and sweet fennel sausage pie. Excuse me while I wipe the drivel from my chin.
Over at Pioneer Square, we made a pilgrimage to Salumi. People, believe me when I say that you’ve never tasted salumi until you’ve tasted Armandino’s salumi.
The made us a Moffo.
And it made our tummies happy.
Then we went to Zeitgeist and had another latte.
A trip to Seattle would be incomplete if you don’t stop by the Space Needle.
And you should definitely visit the Experience Music Project. That there is a tornado of geetars. And I guess a keyboard accidentally got sucked in.
And since Jimi Hendrix was a Seattle native, they had a bunch of his stuff. This is his address book. Crazy. Jimi had pretty good penmanship.
…is when I load up on Doritos and chicken wings. This year, the crowd was small at our house. Unlike, the previous year, we weren’t quite up to the challenge of hosting, so the invite list was compendiary – just us and the boos. The least number of witnesses to my chicken wing debauchery, the better, I say.
Being that it was such a very small group, we decided to up the ante and make three kinds of wings, just to make it feel more celebratory. That’s right, people. Three freakin’ kinds of chicken wings. It’s was like we were at Wing Stop, but we were at home. Troy Aikman would’ve been proud.
On the menu was old-reliable – buffalo wings made with buttah and Frank’s Red Hot Sauce. We also made Honey Mustard chicken wings because, well it’s delicious. And of course, how could we not make Chicken Wings with Adobo Sauce?!? That would be a sacrilege, and I’d for sure have my Filipino revoked.
Crispy Chicken Wings with Sweet and Spicy Adobo Glaze
adapted from Burnt Lumpia
Makes 2 pounds of wings (about 15-20 pieces)
The sauce in this recipe makes just enough glaze for 2 pounds of chicken wings. If you’d like more sauce for dipping, double the glaze recipe.
For the glaze:
1 tablespoon butter
2 garlic cloves, finely minced
2 siling labuyo (bird’s eye thai chilies), finely minced
1/4 teaspoon red pepper flakes
1 bay leaf
1/4 cup Sukang Iloco (or apple cider vinegar)
2 tablespoons soy sauce
1 tablespoon brown sugar
Freshly ground black pepper
For the wings:
2 pounds wings, cut into drumettes and flats, wingtips removed
vegetable oil for frying
For the glaze:
Melt the butter in a small saucepan over medium heat. Add the garlic, chilies, red pepper flakes, and bay leaf and sauté for 1-2 minutes until the garlic just starts to brown.
Add the vinegar, soy sauce, brown sugar, and black pepper and stir to combine. Bring sauce to a boil, then reduce heat to low and simmer for 10-15 minutes, until sauce reduces and thickens a bit.
For the wings:
Add vegetable oil to a large skillet to reach depth of 1 inch. Heat over medium-high heat until oil reaches 350-375°. Add wings to skillet. Cook for 8-10 minutes until wings are golden. Transfer wings to paper towels to drain.
When all wings are cooked, place them into a large bowl. Pour the glaze over the chicken wings and toss to coat. Discard the bay leaf. Serve immediately. This dish goes especially well with some Filipino pickled green papaya and carrots–Atchara.
Bradley turned 5-years-old yesterday! Can you believe it? I can’t really say he’s turned into a grumpy old man because he’s been grumpy since the day we brought his hungry behind home. I know you think I have a serious case of anthropomorphism, but I think he knew it was his special day. You can tell by the pictures below. He knows there’s steak and cake up on that counter. And it’s all for him.
If you could see the portion of the photo that John cropped in to, you’d see a huge drool puddle on the floor where he’s sitting. Feed me, mama.
Seriously, how long does a beagle have to wait? That’s his best impression of a patient dog. You can’t tell from the picture but he was whining quite a bit.
Dear God, when my time comes, I wish to be reincarnated as a dog with a loving family. A family that feeds me steak and cake on my birthday. That lifts up the comforter to let me in to bed at night. That thinks my feet smell like corn chips and likes it. Amen.