Hello from the Portland airport! Here are pictures of two of the more memorable things I ate over this long weekend (to be updated with Flickr links when I get back to blogging from a real computer instead of my iPad Mini):
Updated 17 October 2013 for picture format and tagging.
Today’s thanks are to Juan, a field manager at Groundwork Organics (the farm where we participated in an awesome CSA back in Eugene) who shared this recipe, and his boss Sophie, who wrote it up in the CSA newsletter one week when they gave us tomatillos… so delicious. Anyway, this is maybe just a little modified from that version, but not much. If you’re curious what any of this looks like, I refer you back to yesterday’s post. This sauce is especially good on chilaquiles or any other application of Simple Savory Black Beans, but for some reason I have never tried it on brown gack. Clearly, further experimentation is warranted (and science rules)! Continue reading →
This post is for the fabulous Chiara, who did one of those silly Facebook (I almost wrote LiveJournal) equivalents of a chain letter where you’re supposed to write down 15 albums in 15 minutes, albums that will stick with you forever, etc. As I started to respond, I arbitrarily tried to restrict myself to no more than one album by any given artist, or I would have gotten to Bowie and used up like six albums right there, and likewise with TMBG and Dar and Dan Bern… you get the idea. Also as I was writing I realized I was thinking in particular about music that is good to cook by, and also that it was making me want to write a TracyFood post on that subject for the first time inâ€”urgh, I’m not even going to look. The point is: here is a list of albums which I have found kept me particularly excellent company in kitchens over the years, annotated where I wanted. Also, Chiara isawesome. Continue reading →
I was on a posting roll this week, readers, but then yesterday I got distracted and completely forgot to post the best which I had been saving for last: pictures of two specialty pies from Pizza Research Institute in Eugene, OR. We got them the week of Peter’s graduation, which means I’ve been meaning to post about them, and PRI, for not quite a year now. Whoops. But better late than never, right? Right. So here goes.
Don’t worry, there are bigger versions of these pictures later.
Some of you may be asking, “Wait, Tracy, Pizza Research Institute?” Why yes, dear readers unfamiliar with Eugene, that would be the establishment with the unforgettable slogan “Tomorrow’s Pizza Today.” Continue reading →