Gilding the Lily since 2006
…or, I ain’t mad at a little fusion once in awhile, did I ever claim to be made of stone? This sounds so wrong. I’d probably have been a little less off-base just putting this on basmati rice, in retrospect, but I wanted the toothiness …
I wanted to make gyoza with some of the ground pork from the quarter hog we bought, but having never made them before, had to thumb through my (only) two Japanese cookbooks for help. One of my books is just a pretty sushi book, but …
Last night we went to see the Department of Eagles play at the Doug Fir. I love that band so much, and it was a really great show (though they pretty much stuck to In Ear Park and mocked my cries for Forty Dollar Rug). …
…or, What To Do With Leftover Shogayaki and Rice. Hey, Xin Nian Kuai Le, everybody! I really hate posting this bowl of beige and blur after all the pretty and the comfy, but it’s Chinese New Year and I’m making burritos for dinner tonight. I …
I just lost some of you, didn’t I. It’s just gingery pork chops and cucumber salad, nothing weird. I have noticed that I get a lot more comments on classic diner favorites and American comfort food than on the Asian food I make, but I’m …
Today, Scott and his broworkers went to Green Papaya to get some delicious Vietnamese food, as was their daily wont until the bulk of them relocated to an office further away than across the street. Today was Green Papaya for old times’. They sat down …
I dunno. I totally made this up. A few weeks ago Scott and I ate at Castagna, in the more casual cafe (we save the restaurant for fancy occasions). Scott had the cassoulet (of course) and I had their pasta dish de la saison: maltagliati …
We’d been invited to a champagne-tasting party, to which we were instructed to bring an appie or somesuch. Easy, right? Except that I totally procrastinated, and it started snowing. Hard. I didn’t want to press my luck and brave a drive to the store for …
I’ve put on a few holiday pounds that are kinda stressing me out, because it’s not even cookie and fudge go-time yet. I haven’t really felt much like cooking lately, or even eating, which is kind of weird. I was craving salad, however, and decided …
This is such an easy way to run through that half-gallon of turkey stock you have gelling in your fridge, and it’s a nice change of pace from the casseroles and sammiches. I’m sick of eating turkey, bread, mashed potatoes and gravy, and I’m sure …