Or, I turned 30 in Seattle,
Or, My continued obsession with Anthony Bourdain and cured meats!
My obsession with Anthony Bourdain and cured meats continued during my trip to Seattle. While I was visiting Portland, I watched the Portland episode of No Reservations. It only stands to reason that, while visiting Seattle, I indeed watch that episode of No Reservations as well, which led me to Salumi, only a hop, skip and a jump away from Pikes Place Market. I bought Paris a pre-birthday meal, since his birthday is the day after mine, and with lunch in our hot little hands we crossed the street and ate picnic style. We made sure to purchase a log of delicious cured meats to take with us so everyone could partake in the joy that is Salumi.
In the Italian episode of his show, Anthony Bourdain remarked that he kills that which he loves. By enlightening the masses, we come and tour and eat and crush, and eventually, squeeze the essence from these unique food sanctuaries. I want him to know, I am grateful for what he has done for me personally. I'm sure many would agree with me... I am a better person with delicious, juicy, particles of meat and fat and grease dribbling from my mouth and eventually making there way into my grateful tummy. My knowledge of food has grown exponentially because of him and his show, and I say thank you, my tummy thanks you. I promise to not crush, and to always tip generously!
Ceviche ala Paris, recipe...Rick Bayless, winner of Top Chef Masters Season 1. It is delicious and super easy, exactly my kind of cooking!
Beecher's was also on No Reservations. It's at Pikes Place Market, across the street. I ordered mac-n-cheese and watched them make the cheese right there. Good times!
Salumi meat, provolone, apples, and a baguette, a perfect afternoon snack.
Paris and I made birthday cakes for each other. He requested carrot with vanilla frosting. Which, I was opposed to immediately, since carrot cake usually dictates a cream cheese frosting, but you have to make concessions, and give people what they want on their birthday, if at no other time during the year. It was pretty tasty, since it was, America's Test Kitchen recipe all the way baby. I used fresh ground pepper this time, and there was no doubt that pepper was in there, which made it interesting, but didn't ruin it. For mine, I wanted none other than my go-to-have-to-have-above-all-else...yellow cake with chocolate frosting. Num num in my tum. His recipe came from Flour, a book that he remarked, is his new favorite. I had lots-o-fun, until next time Seattle!
