I'm the last person to have a moment of pause for the cause of Sportsing. But... HOLYOMFGCRAP!! Dat Game. Whether you're a Seattle or a Green Bay fan, the Seahawks vs Packers game for this year's NFC Championship could best be described as nothing-nothing-nothing-WHOA, DID THAT SERIOUSLY JUST HAPPEN?!?!!!!!!!!
So my voice is hoarse from the screaming and shouting -- even though we weren't at the game, but in friends' anxiously crowded living room -- my head's a bit fuzzy, some shock, but mostly mimosas. And I'm in a daze as much as the rest of Washington State because HOLY MOLY, WE'RE GOING TO THE SUPERBOWL (AGAIN). Or the Superb Owl, as we like to call it. So let me take a week to bask in a fugue state of I Still Can't Believe It, and I'll get right back to bloggery. But until then... still wondering if it really happened. Because, you know, Seattle can't just be happy, we have to be cautious, neurotic, suspicious winners with everything. GO HAWKS.
Monday, January 19, 2015
Monday, January 12, 2015
I know I should be writing about New Years diets or cleanses or anything with a hashtag and "for the glow." But I won't. Nope. Not gonna do it. I'm not trying to be obstinate or throw off any resolutions, I just decided I want to talk about hamburgers. Not because they're so popular, but marveling at how versatile a food it is. It's practically its own food group. More specifically, I want to talk about hamburger buns -- we talk so much about burger fillings, but the bread is just as important and what makes the hamburger such a versatile and delicious food.
|Cheeseburgers celebrating Lunar New Year - Photo by Wasabi Prime|
Monday, January 5, 2015
A new year often prompts a bit of reflection. I'll keep my reflective thoughts specific to this blog, but I realized how much my personal cooking behavior has changed since starting the blog many years ago (2008/2009 - whew, that's a lot of posts). The nice thing about cooking is that repetition pretty much guarantees improvement. When you prepare meals 2-3 times a week, there's no pressure to make everything super-duper gourmet, you learn as you go, it's a constantly evolving process where it's not the meals that are the project, it's yourself. Cooking becomes less about the meal and more about methods of preparation, use of ingredients, and time management -- or at least, that's what I've gotten out of blogging and cooking regularly for the last several years. So this is my post -- I'm sharing some midweek meals over the last year that weren't necessarily conceived as blog projects, but I liked the look of them, and I feel like altogether, they represent what this blog has become.
|You see: spice-rubbed pork with veggies over polenta / I see: clean out the fridge - Photo by Wasabi Prime|
Monday, December 22, 2014
I admit, I'm remiss on the holiday hoopla on the blog this year, not that we haven't decorated the house or put up a tree -- the house is festooned with festive-ness! I just haven't had a chance to take proper photos and post accordingly, but feel free to peek at our holiday shenanigans on my Instagram feed. I will share some of the resources for my holiday eats -- this year has been busy with making treats that can be mailed, and pre-made items easy to bring to others' houses, so that's why I call this Holiday Eats and Treats on the Move!
|Homemade chips n' dips - an easy make-ahead/portable party snack - Photo by Wasabi Prime|