Last weekend, I finished reading Matthew Amster-Burton’s Pretty Good Number One, a travelogue slash memoir slash love letter to Japanese food. Funded by a Kickstarter campaign, it’s a book I’m sad to say I missed getting on board with, but I’ve now done my part by putting down $4.99 on Amazon. More on the book in second, but needless to say, it was the inspiration for the chicken katsu we had last night for dinner and for the asparagus w/ sesame-miso vinaigrette in today’s post.
Posts tagged ‘quick’
I don’t think of myself as a cheap person. I’ll gladly buy a bag of sea salt for $8, a good bottle of olive oil for $20 or more. I’m not a nitpicker about splitting a check when out to eat with friends. But we’ve had pizza delivered a couple of times in the last few weeks, just for two of us. And it was $20+ for a medium pizza. When did regular ol’ pizza get so damn expensive?
Keep pizza dough around, or pick some up at your local market and you’ll be spending a whole lot less than $20 for pizza. Dinner in a flash: Trader Joe’s pizza dough, Bionaturae tomato, Columbus Salame Toscano, sliced poblanos, red onion, grated mozzarella and Beecher’s Flagship. Baked on a pizza stone at 475F for about 12 minutes.
It’s been four years and I’m still having a hard time adjusting to the seasons in the Pacific Northwest. I’m used to strawberries starting in late January, asparagus starting in April and lasting nearly to the fall, stone fruit starting in May, and then being socked in by June gloom. But if there’s one benefit to the long, cool spring we get in the Pacific Northwest, it’s an extended window to enjoy peas. Long after the southern climes are into their tomatoes, we’re still enjoying sugar snaps, English shelling peas, and snow peas. And when those sugar snaps are fresh — they’re sweet and crunchy…and there’s nothing like ‘em.
Sometimes a salad is born of necessity, like when I ordered pizza on Tuesday night and then peeked in the fridge for a salad to go along with…and nothing really looked like a salad, including those two bunches of celery in the crisper.
Celery rarely has a starring role. It’s part of an ensemble on a crudite platter, it’s a chaser (afterthought?) to buffalo wings, it’s passed over on the salad bar for grated carrot, or jicama. Even when it does star, as in cream of celery soup, it’s probably just going to end up in a casserole. But, last night, it was time to let celery be a star.