Gilding the Lily since 2006
I had some linguiça in the fridge that I bought like a month ago. Check the date: Sell By June 08. Perfect. Linguiça (lin-gwee-suh) is a Portuguese cured sausage that resembles chorizo. I don’t think it has tongue in it, but the name suggests it. …
Okay, it’s getting old now. It’s the middle of June, and we’re still expecting a high temperature of 60-65°. Are you fucking kidding me? I’ve been checking the National Weather Service to see just how far off we’ve been from normal June weather, and it’s …
Ah, Castagna. Our preferred fancy date-night place. They had a special morel dinner last night (the last in a three-part series), and we had to partake. Usually our steak-frites-and-pear-martini place (well, Scott usually gets a Manhattan since he’s not a homosexual), it was kind of …
I always talk about how I am a whore for good-looking produce, and how I am completely powerless against the imp god of Ambitious Cooking (okay, I made him up, but I implore any one of you to tell me you aren’t his bitch, too). …
I have done it. I have created the perfect sandwich. BEHOLD MY CREATION! It is the way, the truth and the light. With an ice-cold Czech pilsner, salt and vinegar potato chips and some quick pickled radishes and Persian cukes, this sandwich is a religious …
In the spirit of gilding the (voodoo)lily, I thought I’d take the classic Salade Lyonnaise and take it in a different direction. Instead of the traditional frisée, I used crysanthemum leaves, which are slightly less bitter and impart a green, herbal note to balance the …
Since I used up all the produce that had been festering in my crisper, of course I had to make another run to Fubonn for some Chinese vegetables. This week, I found some beautiful, verdant pea shoots (dou miao) and some other things that will …
Spring cleaning time. I get on these kicks where “I’m totally gonna eat healthy this week and this vedge looks so amazing and I can totally cook it all within the week and none of it will go to waste!” Well, now it’s the end …
Hey, time-strapped and uninspired: how ’bout we find another way to tell Rachael Ray to go fuck herself? Fry some chopped pancetta with garlic and shallot until crispy, add chopped broccoli rabe (and what the hell – some swiss chard from the garden) and a …
Even though we’ve been getting more breaks from the cold and rain (and miraculously, they’ve been falling on weekends), winter typically likes to thumb its nose at us here in the Pacific Northwest, telling spring to go fuck right off. Today is one of those …