Bruschettina

Local Heroes?

There is a great article in this month's (July) issue of Gourmet Magazine about the overuse of "local" and "organic", and how many chefs who claim to use all local, seasonal, organic produce really don't.  Many chefs and restaurants have PR people who know the current "buzz words."  They send out press releases to magazines and newspapers who simply print whatever the PR agent says, without doing any research.  And yes, this is even true of many Seattle restaurants - I know I could name a few.....

Its the same issue we are facing at the farmers markets, especially those markets that have looser standards and inspection procedures.  Believe it or not, there is a percentage of farmers who actually buy some of their produce from Charlie's  - and much of their inventory comes from California and other far off places.  I don't like to say that one should only buy certified organic produce (I don't - there are a lot of politics and money issues involved with certification), but I can't stress enough how important it is to really get to know your favorite famers and ask a lot of questions.   This seems extreme, but I'll even ask the same questions every week - if they change their story, they are probably not being truthful about their products. 

Even in our favorite "organic" grocery stores who have large banners claiming "local" with quaint stories of farmers...Really look around and read the fine print.  You'll see that less than 10% of the produce is from an area within 150 miles.

All that said - eat local, buy organic, and support your famers market!

(Gourmet magazine article is not available online)

Future Servers of America

"Its very red, but quite nice!" (quote of the day)

What?!?  We went to Judy Fu's Snappy Dragon in Maple Leaf for dinner last night - I think it is totally hilarious that a bunch of 16 year-olds run that place!  Anyway, the above quote is one of the many strange things our "trying-so-hard-to-be-professional" server said to us last night.  He delivered that line along with our Crispy Eggplant (a personal favorite - deep fried slices of sweet and sour eggplant).

What can you do but laugh?  It really is a bunch of teenagers running the show - and they do a pretty good job!  Snappy Dragon was slammed when we got there, and you could just feel the nervous energy.  I think the little host was my favorite - floppy hair, baggy, untucked clothes and all... he seemed new, trying to remember his lines as he sat us, apologizing for the fact that they could only give us one To Go menu to share.  Our server was just trying a little too hard - if he took a few deep breaths every now and again, his night might have been a little less frantic - I hate watching people actually running in a restaurant - it makes me edgy and uncomfortable.  His skills could have used a little polishing - my beer came with a 2 inch head, and Justin's was poured a 1/2 inch short of the rim.  Also, when he brought the infamous Crispy Eggplant, his thumb was in the sauce - very awkward for everyone.  But I'll give him a break, he's young, and he gave us something to laugh about all through dinner!

Things seemed to calm down around 8:45 when the adults arrived to do the books and close the restaurant - I think someone's mom came in as an auxillary server as well...All in all the food is good there, very consistent.  We ate: hot and sour soup, wonton soup, spinach with garlic, crispy eggplant, hunan pork, and brown rice.  One caveat- they use MSG, but you can request that it not be put in your dishes.

Farmer's Market Dinner

Tonight I made braised Beef Short Ribs (Skagit River Ranch) with Fingerling Potatoes, Carrots, Baby Leeks, Rosemary (Evergreen Station), Celeriac (Willie's Greens), garlic (Tolt River Farm). and red wine (Gaetano D'Aquino Bardolino - Trader Joes - $4.99 and good!).

                 Before...........and .............After

While waiting for my ribs, I watched Alone in the Wilderness on KCTS.  I've seen it 10 times and I still love it! - Richard Proenneke was one of the most dedicated, creative and peaceful persons to have lived.  I never get tired of watching him build his cabin in Alaska - he makes it look so easy!

Quote of the Day:

This lake can really change its personality in a hurry - like a woman! - Richard Proenneke, on Twin Lake

Waiting in Oaxaca

While waiting for Sebastian to get out of the ER, I went to one of my favorite hangouts - la Carta de Oaxaca with Justin, and my neighbors, Tasha and Kevin.  I really wanted to branch out and get the Caldo de Pescado (fish stew) - I've tasted it, but never ordered for myself - but they were out of it.  So, I went for the old standby - the enchiladas - I love anything with a fried egg on it, and shared the tostados de camarones (the shrimp was a tad over-limey this time, but still good),and pozole (hearty pork and hominy stew) with Justin.  While eating, Kevin said that I should get the grass (from Sebastian) and make a souvenier necklace out of it for Sebastian.  Well, it must be my lucky day because the vet gave me the blade of grass in question!  The nurse said "it was a very cool procedure."  I'm so glad we could be of service...

Quote of the Day:

$200 for grass !?! (and not the good kind)  -  myself, recieving bill from the vet

Quote of the Day

from Salt:

If you want your cabbage chopped, washed, dried, sprinkled with salt or vinegar, there is nothing healthier. - De agricultura, Cato, 2nd century B.C.