2 posts tagged “food”
I have five extra minutes and a blue post-it in my hand. Fellow aikidoist Erin brought an extraordinary blackberry pie to to a semi-recent potluck. (She's now hiking with her husband to the Aleutians Islands. They started in Seattle. Ambition has a new name.) She gave me the recipe. It's not a traditional pie. It's more like a pie crust filled with a blackberry mousse. Check it:
- One pie crust; bake ahead of time; you're on your own on pie crust; choose your own adventure
- One large yogurt container full of fresh blackberries; de-seed in a food mill
- Sugar to taste (between .5 and 1 cup)
- 2 Tbsp butter; melted
- 1/3 cup corn starch; dissolved in water
Cook on medium, stirring constantly, until thickened. Pour into pie crust. Set in fridge.
It wasn't my birthday. Let's get that point clear from the start. The birthday belonged to my mom, young at sixty-ish. To celebrate, we let her take us to dinner. It was her idea and I don't argue with brilliant plans. It was doubly brilliant because it was at Lark (not old enough to be "venerable", but not new enough to be the punky youth of Seattle haute cuisine); triply if you factor in the two small children we left at home. Megans, you are spectacular!
Anyway, if this is a post about food, it should include a list of food and some relevant commentary. Too difficult and I
don't much care, except to say that Lark continues to be one of my favorite restaurants in Seattle. Small plates are the best invention. Not since anything. Well, maybe since ever. I social graze. Lark provides the venue. I provide a wallet (except in this case) and the stamina to get the job done right, the first time. Anyway, Chico ordered. So that this doesn't become a big list, here is a short list: foie gras, rilletes,cheese, dirty martini (he's not that dirty, y'all), something else, something else, a Medoc wine, sell-your-children-for-a-taste crispy pork belly, and desert. Can you dig it?
Chico lost his suit pants. That happened before dinner. But he had a backup and the backup involved other pants and it's a long story. The other patrons seemed content with it, so we didn't stress or make him put down a towel.
Leaving out a lot of other details, the next day I made coq au vin, from an interview I heard on NPR the previous Thursday. I used too little wine and cooked the whole mess for a touch too long. But it was easy, easy, easy and tasted great. Perhaps I post a recipe later. Probably not. We ate raspberry cake and drank more wine. We slept. You're current now. Rekanize.
