poem

The Most Beautiful Thing I've Ever Seen
by John Coletti, from Mum Halo

There by the cut green grass and a stampede
swallow whole .99 Mandarin orange
remember telling Anselm how
I'm scared of running out of problems
hardy chuckle matching halves
in heart hurt and brain pain
MoveOn's blue blossoms
then places to buckle
loving white-out way too mch
pleasant trouble
more stubborn, morep lain
will always trade new bird in
for its translation

Ofelia Hunt Interviews Me

www.ofeliahunt.com

Some Fall Cooking Adventures

I've been on the Best Books of 2011

Firstly,

Gina Myers listed Diary of When Being With Friends Feels Like Watching TV as one of her best books of 2011.



And Joshua Ware was lovely enough to list Laked, Fielded, Blanked by Brooklyn Copeland, just out from my very own alice blue books.

And then Nathan Logan listed Your Trouble is Ballooning as one of his best books of 2011, alongside A Minetta Gould's Arousing Notoriety and Brooklyn Copeland's Laked, Fielded, Blanked.


It's an honor and a privilege and a whole lotta flattery. Thank you all!

Fish & Chips Tour: Pike Street Fish Fry

Since this F&C tour's inception, no other place has been recommended to me more frequently than the Pike Street Fish Fry. For that reason alone, I was excited. But I was blessed enough to have some quality company with me.

This gave me the opportunity to try the many and varied kinds of fried fish options available. We tried the cod, catfish, and salmon. They were out of the halibut (for which I've been told I needs must return) and I half wish we'd tried the oysters (because oysters are freaking awesome).

Let me just say this: Hands down the best Fish & Chips so far. And what's more? It wasn't the catfish, which was good but the fishy flavor overpowered the batter. It wasn't the salmon, because the post-battering, the whole experience was  just a bit rich. It was, to my surprise, the less adventurous cod. But the fish was fresh. The batter was fried to a perfect, goldeny crisp that left a slightly oily residue on your fingers, even as it burned a little (fresh from the fryer). The batter was also lightly seasoned. Something so simple, and yet it made for absolute deliciousness--that slight touch of salt.

Their fries are also hand cut and fried. Real, mother bleeping french fries. Just as hot and fresh as the fish.

And what's more! You have a bunch of sauces to choose from. We got the lemon aioli, traditional tartar, and curry ketchep. I must say that the plain ol tartar was my favorite, chalk full of fresh dill and thus, bright tasting. But the lemon aioli was certainly a close second, I think made with lemon zest.

What I will say I was sad about: the fish wasn't served with a lemon.

It seems kinda gripey, I know, but I'm much more likely to eat my fish with just a touch of fresh lemon than, say, vinegar.

Still, if that's the biggest complaint... I don't know... I just didn't have many complaints.

And who knows, maybe the halibut is better. I know I'll be back.

From what I've heard, pretty much the only places I really, really need to check out are Sunfish in West Seattle, the Red Mill Totem House in Ballard (who kept the original Totem House fish & chips on lock), and I think Anthony's Home Port & Ray's Boathouse.

Not a big list. But one I look forward to immensely.

ps, (I have one from Old Town Alehouse to post too. It was up there on my favorite overall experience...that is until I had Pike Street)

pps, I'm ditching the old format. It's easier for me to write about food without those kinds of restrictions.

Fish & Chips Tour: Pacific Inn

Pacific Inn is another place that claims to have the *best* Fish & Chips. I had heard of the pub from a friend who used to live here. That and the chef from a bar I used to frequent also happened to do some cooking here also.

It's been a long time since I ate there. The picture has been sitting on my camera for so long. I just don't feel confident enough to elucidate its various factors, but I remember liking it. Though it certainly wasn't mind blowing enough to make the top of my list. Kind of boring fries as I recall, and nothing special tartar, but I remember the fish & batter being better.

Still, enjoy the picture. Mmmm. Fish & Chips.

Sweet Potato Crisp

So I was on the bus and suddenly inspired. I have to say that I love bus travel for this exact reason. A lot of my best ideas have happened between two places. A lot of my favorite recipes I've designed out of thin air. Sweet Potato Crisp was one of these. It turned out delightful. Sweet, but not so sweet as a double-chocolate tort. And wonderful for the holiday season.

Candied Sweet Potatoes:

 

1/3 c butter, chilled, cubed

¼ c brown sugar

3-4 medium sweet potatoes, washed, chilled, cubed

 

Crisp:

½ c rolled oats

¼ c butter, chilled, cubed

¼ c brown sugar

¼ c crushed pecans

 

Preheat the oven to 375.  Place sweet potatoes in pie plate or casserole dish. Sprinkle with brown sugar and butter. Cook in oven for approximately 35 minutes or until the sweet potatoes are carmelized. While the sweet potatoes are cooking, combine the crisp ingredients in a bowl and fork together until evenly combined. When the sweet potatoes have candied, spread the crisp topping over the top and cook for approximately 10 more minutes or until the butter has melted and the oats have become golden and crisp.

I also suggest getting a thing of local whipping cream and whipping up some whipped cream. Don't add sugar, however. It's all the better without.

(Sorry for forgetting a picture. I'll add one later as I plan to make it again for Thanksgiving.)