we're almost there..
nearly a month away from the spring equinox!
Between preparing for a move across some state lines and it being the 56th day of winter, I’ve been in a writers block, creative rut, inspiration a bit dull, whatever you may call it. But we’re almost a month away from the Spring Equinox! So take a moment to celebrate that! We made it this far! Though… I will say Seattle has been very generous this winter, and I’m also grateful for that.
Besides feeling like Zillow and Redfin have been the only two things I’ve consumed, or rather consumed me, like a full-time job and 100% of my screentime lately.. here are some other things that I’ve been consuming and loving recently
Things I’ve been making/eating:
I had this hamachi crudo at Mezzanotte in early January and I couldn’t stop thinking about it so I recipe tested my own, and served it at the Galentine’s Supper Club this month. So simple. So balanced, I’m craving it again just thinking of it. It’s sushi grate hamachi, sliced thin, in a dressing (5 tsp sumo citrus juice, 2 tbsp water, 2 tsp yuzu, 3 tbsp olive oil, small pinch of salt) topped with calabrian chili, basil chiffonade, and clementine segments. If you still haven’t had your valentine celebration or date yet and are thinking of something to make… this will impress!!
A go-to lunch recently (that also makes perfect leftovers) has been a kabocha squash red thai curry. I brought over food for a friend who had a surgery this month, and when she said she wanted something comforting, this was the immediate option. We got a winter CSA box this year and the amount squash felt never ending, so this was our new way of switching up the squash recipes. It changes every time I make it, but the base remains the same— 2 cups of chopped squash, 1 shallot (chopped), 2-3 tbsp of red thai curry paste, 1 can of coconut milk, 3/4 cup of water, 2 tsp curry powder, and a dash of cinnamon. If we have a can of chickpeas, I’ll throw those in. If we have fresh thai basil, cilantro or lime leaves, I’ll use it. If we have any spare chicken thighs, or already roasted chicken, will add that for additional protein. Some days a lot of fresh ginger. Had a half bundle of spinach.. you catch my drift. The base is so easy that it sorta turns into a “clean the fridge out” sorta meal. Sautee the shallot, throw the rest in, and let it all simmer till tender.
I checked out Pasta Everyday by Meryl Feinstein from the library and I think I made the book go from “New Book” sticker to well loved by the time I’ll return it. I followed her color pasta method for some beet cavatelli I made for the Galentine’s Supper Club, and it came out beautifully. My top two faves have been her anchovy, broccoli, and calabrian chili pasta, and the slow roasted salmon with crème fraîche pasta.
I made my first batch of chili crisp a few weeks ago, enough for a large jar for ourselves, and some friends, and both of us are already halfway through the jar! I’m excited to test out another batch and make some edits/play around with some textures and flavors.
Things I’ve been drinking:
I didn’t intend on doing (technically semi-)dry January, nor did so intentionally, but the more I went without drinking, the more it came to my attention, the more I became intentional with my drinking, or lack thereof. I believe what sparked my ‘‘sober curiosity’ was that I finally got to visit Cheeky & Dry in Phinney! Seattle’s very first non-alcoholic bottle shop. I did a giveaway with Cheeky & Dry and Ringa for Dry January, where I curated a Beet & Purple Carrot “MargaRinga” , so after the collab I finally had to make a visit! Kirstin gave me the royal treatment!! So many tasty samples, I nearly walked away buying the whole store. Some things I’ve been obsessed with: St. Agrestis Non-Alcoholic Amaro Falso, Tilden, and (they were sold out of this flavor when I was in and just restocked.. sof if you get one, you better save me one!!) Amethyst Na spirits Lemon Cucumber Serrano. All are so refreshing, I could just drink these again and be happy. There could be a whole Substack on this topic/brands/Na alone, so maybe that is in the future.
In the same evening / Phinney trip, some friends and I went to Chef Renee Erickson’s new restaurant, Lioness. Where I had the most perfect martini, served with a carafe, on ice, of more martini, and an anchovy, olive, and lemon twist. Was a mix of gin and vodka (!!) and this stunning vermouth made my an Italian wine maker.
Was introduced to Kettl this winter, and have been loving their Soba Cha / buckwheat tea as a caffeine free sipper. Also got one of their matchas, and it is probably the most beautiful, vibrant, flavorful, and fresh matchas I’ve had in a while.
Things I’ve been enjoying:
Tess Madalyn on Tiktok and my sweet friend Alyssa got me inspired to starting a recipe box, with handwritten recipes and notes. I thrifted a cute lil index card box, and Z and I have been slowly filling it up with our favorite recipes. It’s been fun to see what recipes feel like “ours” or our families that could be continued to be passed down or shared. Has brought a lot of fun memories and joy to fill up!
Award shows— for the first time in a long time I was genuinely excited to watch the Grammy’s (may or may not have been because of boygenius) and it felt so nostalgic of watching award shows with family growing up. My friend and I are also chatting this week about Oscar films/movies, so I’m also eager for Oscar season!
Valentine’s Day! I just loved valentine’s season this year, and planning the Galentine’s Supper Club with my friend Frances. It was truly a dream come true. We pulled out allll the stops down to every tiny detail. I think Pal/Galentine’s Day has become my new Friendsgiving.
Alright, see you all next time!
XO C