So this particular shiitake block has been pleasantly productive. We bought it last saturday, it had started sprouting even before i put it in my growing box on tuesday, and now here we are with over a pound of mushrooms. Andy’s turning some of them into risotto even as i type this.
Everytime someone opens the front door i smell the sea.
The family story is that my Aunt Cathy found this recipe in a magazine 30-odd years ago, but whenever people would ask her for it she’d gravely intone, “I’m sorry, it’s a family recipe”. Unfortunately, i can never remember if this calls for evaporated or condensed milk (and buying the wrong one would produce results drastically different from expected), so i’m posting the recipe here for the whole internet to see — but mostly for Andy and me to have access to it when we’re standing in the grocery store trying to remember which type of milk we need.
hot fudge sauce that isn’t really “fudgey”
1 12-oz. can evaporated milk
2 cups sugar
3 oz. unsweetened baking chocolate
* Note: This recipe can be halved. I’ve been lucky to find 5-ounce cans of evaporated milk in my local grocery store, which means i don’t have to save or waste 1/2 a can of evaporated milk if i want to make a smaller batch.
- Combine all ingredients in a sauce pan.
- Warm over medium heat until chocolate has melted and sugar has dissolved, stirring regularly.
- Continue warming (and stirring) sauce for 5-10 minutes to thicken.
- LORD, how did that zine come out 9 years ago??? [↩]
In town for 2 days before leaving for WisCon and looking for food/drink suggestions? Here are the handful of places downtown i can vouch for.
Sake Nomi [Pioneer Square] The place to go for sake in Seattle. Johnnie doesn’t serve food (“nomi” means “only”), but he’s really cool about people bringing in food from outside (because who wants to drink on an empty stomach?). There are daily tastings, which cost $5 — the cost is then waived if you make another purchase. Bottles for sale. Johnnie is happy to guide you thru’ the sake to help you find one that suits your tastes.
Umi Sake House [Belltown] For when you want a good sake selection with a nice meal. I had a nice birthday dinner here the other year. Sushi was good (tho’ i won’t again get the shrimp wrapped in ramen noodles and fried, ’cause that’s just weird) and the sake list is extensive.
Maneki [Chinatown/ID] Maneki is a Seattle institution — serving “traditional family-style Japanese food” for more than 100 years. Reservations recommended.
Maekawa [Chinatown/ID] Maekawa is an izakaya — what some call a Japanese “pub”. Food is served small-plate style. Order a few things, take your time enjoying them, maybe order something else, have another sake, get one last skewer of bacon-wrapped tomatoes. If you want the incredible cheese-filled pork football (“Pork Cutlet Served w/ Cheese and Garlic”), order that 1st because it takes 20 minutes to prepare.
Delicatus [Pioneer Square] If you need a sandwich to take to Sake Nomi, go here.
Bathtub Gin & Co. [Belltown] I’m taking Andy’s word on this one. He had a great time here ordering fancy drinks. Technically not a speakeasy, but it is down an alley!
As we planned our 2012 trip to Paris, one thing i was curious about was whether or not we would fall in love with the food.
Ohhhhhh, naive Past Wrdnrd.
One of our favorite places was Le Potager du Marais, a vegetarian restaurant in the 3me arrondissement. We went there for dinner one of our 1st nights Paris, then we went back again once littlebutfierce joined us on our second weekend.
Our other favorite place, which, alas!, we were not able to return to, was this little cafe just across from the station Rambuteau — called, conveniently enough, Le Station Rambuteau. This is where we both fell head over heels for French cuisine. We enjoyed escargots — a 1st for both of us — and some boeuf bourgogne.
This past autumn, i was craving boeuf bourgogne so we decided to pick up Julia Child’s Mastering the Art of French Cooking and make some boeuf bourgogne for Christmas dinner. This was not a mistake. We’ve since made a couple of recipes out of it, and basically i just want to keep track of them which, of course, makes me turn again to my blog — my external hard drive for my personal memories.