tag:blogger.com,1999:blog-41365438068255161812024-02-19T05:13:26.721-08:00Amy DishesFrom my stomach to yours! Ruminations on food, with an occasional side dish of travel.Unknownnoreply@blogger.comBlogger115125tag:blogger.com,1999:blog-4136543806825516181.post-42960431115543815382015-08-31T14:06:00.001-07:002015-08-31T14:06:06.473-07:00What I am doing (or, why no blog posts lately)I had a conversation with a friend and writing mentor this weekend, which basically went like this:
Her: "I've got this blog..."
Me: "You have a blog? Me too!"
Her: "Wait, you have a blog?"
Me: Sheepishly, face turning pink. "I do. But I haven't written in it forever."
Her: "Me too. Why haven't you written in yours?"
Me: "Well..." (Mumbling, thinking of a good excuse. Muttering.)
And then Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4136543806825516181.post-19959846120630888632014-03-07T15:03:00.000-08:002014-03-07T15:03:23.505-08:00Cooking OttolenghiIt seems I've remembered that I have blog. For those (small amount of) followers out there who keep tabs on me, you may have noticed a few posts appear this week. They're new but backdated - I found a bunch of old drafts in the queue that I never published because I was waiting for photos, but never got around to it. No more waiting - just publish.
To swing the pendulum the other direction,Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-4136543806825516181.post-72099799999910655842014-03-04T11:22:00.001-08:002014-03-04T11:22:41.871-08:00Ode to BibicaffeAny of you who know me in real life know I’m always super- caffeinated – an addict of the bean.
A double-espresso over a hint of water or ice is my go-to drink, though I also enjoy an occasional sweet treat – maybe a caramel macchiato or iced vanilla latte or mocha. On tired days, I’ll hit up the French press for a real jolt.
I first attempted to get into coffee drinks in college (how trite) Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4136543806825516181.post-83734197909049927972013-08-14T12:25:00.003-07:002014-03-04T11:14:56.703-08:00Gluten-free “tabbouleh” I get these ideas. Sometimes, they work out – other times, they’re
not perfect, but there is a fraction of an idea that’ll be even better on a
second try. This gluten-free “tabbouleh” recipe is one of the latter!
For several months, I've been trying to stick to a gluten-free diet. I’ll spare you the details, but suffice to say my stomach is happier
than it’s been it’s whole life. (I should alsoUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-4136543806825516181.post-21532886712610336802013-01-13T11:16:00.000-08:002014-03-04T11:16:47.605-08:00Cleanses and clean eatingIt's January. A time of renewal and cleaning out the old. At least in Los Angeles, this often includes the digestive system. I am squeamish to even give that too much thought (I'm not one for bathroom humor), but it is a fact that in nearly every conversation I've had with friends in LA recently, the word "cleanse" or "juicing" or "clean eating" has come up.
I'm still working out exactly what Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4136543806825516181.post-53745503100704423532012-10-16T22:29:00.003-07:002012-10-16T22:29:38.143-07:00Meals, in picturesI know, I know. Once again I am starting an entry sheepishly, having been absent for so long. Our first full SoCal summer was fabulous - freetime meant head to the beach, not post a blog. And the truth is, my creative inspiration continues to come in pictures, not words. Tonight I finally took the time to upload a wealth of photos from my phone onto the computer, and it inspired me to at least Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4136543806825516181.post-31148535035154298272012-07-03T17:40:00.001-07:002012-07-10T11:09:25.208-07:00No-chocolate desssertI've long said I don't feel I've had dessert unless it contains chocolate. It's kind of a rule of mine. Now, before you talk to me about pies, you must know by now that I'll eat them for breakfast just as easily as after dinner. So that hardly counts as dessert.
Last week, though, things changed. Inspired by a partially scooped tub of mascarpone still in the fridge from dinner (Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-4136543806825516181.post-32627111398407707162012-05-31T18:11:00.001-07:002012-05-31T18:18:49.675-07:00My New Crush: Pinterest
I’ve been in a creative slump.
Since moving to SoCal, many of my former magazine
subscriptions have now lapsed – including one I accidentally let slide away
(Sunset, don’t worry: you’ll be back on my doorstep next month). And while I
love my cookbooks (I wrote an entire
post devoted to them), I also long to try fresh tastes and trends. And yet
I’ve found myself relying on old standby’s Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4136543806825516181.post-62586901213524457242012-05-01T13:11:00.000-07:002012-05-01T13:11:30.830-07:00No Fuss - California Style
Since moving to SoCal 6 months ago, I've been thinking a lot about what defines California style.
This applies both to fashion as well as cooking.So much of my Seattle wardrobe doesn't make sense here, not just because it's too hot but also because it's too fussy. No one wears high-heeled boots or even strapped wedges to the beach except for in fashion shoots. Forget about constructed Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4136543806825516181.post-69359038501439469302012-01-17T11:25:00.000-08:002012-01-17T11:26:52.723-08:00Status ReportDuring a recent visit, my mom politely reminded me that I haven't posted here in nearly two months... It's not that I haven't wanted to write. It's just that I haven't had much to share.
In the 3 months that we've lived in LA, I can count on two hands how many times I've turned on the oven to create a proper meal. LA is the land of salads and fast stove top sautes. Plus, we've been adjusting toUnknownnoreply@blogger.com2tag:blogger.com,1999:blog-4136543806825516181.post-52778385891206235032011-11-10T10:17:00.000-08:002011-11-10T11:21:41.932-08:00La La Love You - LA's Bounty
I am in love with California's bounty. No dis on Seattle intended - after all, our homegrown tomatoes and state-grown apples are things of beauty. And the fresh salmon, flown in from Alaska, is heaven, one slab at a time.
It's just that SoCal's produce - much of which grows year-round - is fresh, delicious, plentiful.
Just look at the size of those shallots!
And artichokes!
It's also&Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4136543806825516181.post-14938581352523367762011-10-26T09:42:00.000-07:002011-10-26T09:48:07.627-07:00An LA Story - The Next InstallmentI've been absent.
The past few weeks have been go, go, go!
In September, we visited LA. In October, we moved to LA.
My last few weeks looked like this:
Rented apartment in Westwood
Nate accepted job
Returned home to Seattle - go time!
Sold furniture
Packed house
Cried
Enlisted more help to pack house (Thanks, mom!)
Listed house for rent, found tenants
Continued packing
Said Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4136543806825516181.post-75286611679734009442011-09-19T21:54:00.000-07:002011-09-19T21:54:45.444-07:00An LA Story, Part 2
Our next move?
The view from the hilltop Silverlake apartment is sweeping. To the right and down, houses cluster together amid the trees. Off in the distance, mini skyrises form geometric blocks flanked by the famed Hollywood sign rising monolithically in the backdrop. Further afield: a gauzy haze covering what I know to be Santa Monica and the Pacific. Dreamy.
I could get used to this.
We'reUnknownnoreply@blogger.com3tag:blogger.com,1999:blog-4136543806825516181.post-12718009402305415702011-08-05T18:52:00.000-07:002012-05-19T12:35:23.364-07:00This is the beginning of a beautiful friendship
Jack, meet Ginger. Ginger, meet Jack.
Jack - this gal Ginger... she's just your type. A little sweet, a little spicy, and she'll keep you warm on a cool night. But she's also just as comfortable on a summer evening. She's refreshing, surprising. Even a little zingy.
Ginger - let me tell you about Jack. He's strong and rugged. A classic. But he's also sweet. He'll feel like a warm hugUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-4136543806825516181.post-55099307298011077102011-06-27T20:48:00.000-07:002011-06-27T20:48:22.926-07:00Adventures in recreating signature restaurant items
Tonight's was a simple meal: garlic bread and tomato soup. But there was more than met the eye.
I had set out to recreate two beloved restaurant menu items. One new - the garlic knots from C&O Trattoria in Venice Beach. I've only tasted them once (well, on one occasion. On that on one night, I probably ate half-a-dozen!). And one old - the beguiling Glenwood tomato-cheese soup I ate bowl Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-4136543806825516181.post-13934121233536735682011-06-03T15:21:00.000-07:002011-06-03T15:21:22.630-07:00Happy Blog Birthday!
Amy Dishes is officially entering the terrible twos- though let's hope they aren't so terrible. It's been two years - 730 days - since my first post. I think I've stuck pretty well to my mission, with a few deviations here and there.
This past year has been a bit slow due to my schoolwork, but I'm getting back on track.
I'm happy to have you all as readers and encouragers and look forward to Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4136543806825516181.post-21364327427278468712011-05-23T21:43:00.000-07:002011-05-23T21:43:33.418-07:00An LA Story?
Last month Nate and I took a whirlwind four-day trip to Los Angeles. He was attending a writing conference with Robert McKee (author of Story, the screenwriter's bible). I tagged along to see friends and family.
Everyone warned me about how horrible LA is - the traffic! the prices! the people!
But, you know what? All of that proved to be untrue.
I drove south to Oceanside one day to Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4136543806825516181.post-2119519771116190812011-05-11T15:33:00.000-07:002011-05-11T15:36:49.405-07:00I love it when a plan comes together: Three-tomato sauceSometimes, things just come together.
I’ve taken what feels like a nearly 9-month long hiatus from cooking. No, not because I was pregnant – but because I’ve been in school. I went back in fall to get a marketing management certificate through UW. Only one course per week, but it’s left me with little brainspace to do much else.
My cooking skills have definitely suffered. We’ve eaten a lotUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-4136543806825516181.post-44496353316122242882011-04-27T13:26:00.000-07:002011-04-27T13:26:58.548-07:00The Holy Grail of Soups - Tomato-Cheese, Part 2The plot thickens, my friends. More than a year ago, I posted about my ongoing quest to find the recipe for the tomato soup served in Eugene, Oregon's Glenwood Cafe.
The soup is tangy and perfectly seasoned, but its mystery lies in its shredded cheese - which never melts, no matter how hot the soup.
Just a few weeks ago, a new comment appeared on that post. Seems someone else Unknownnoreply@blogger.com13tag:blogger.com,1999:blog-4136543806825516181.post-46360011349097545042011-04-21T21:53:00.000-07:002011-04-21T21:53:21.404-07:00Aloha spiritAloha! I've been meaning to document last month's trip to the Big Island of Hawaii for some time now. Seems work and school and life have gotten in the way. But I wanted to share a few images from the trip, and some treasures we brought back from Kona. On our last full day on the island, I posed the question aloud to myself: What will I bring home from this trip? I wasn't thinking about the Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4136543806825516181.post-10140608710487103442011-03-12T22:57:00.000-08:002011-03-12T22:57:20.019-08:00Brown sugar!
I love my rock n roll, though I've never been a huge Stones fan. But for the past couple of, I haven't been able to get "Brown Sugar" out of my head.
It started when I popped into our local coffee shop, Cafe Javasti, for a sip. Javasti is known for its house-made scones, coffee cakes, and muffins. And I profess they have the best cupcakes in town (move aside, Cupcake Royale and Trophy).
On Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4136543806825516181.post-3404758803234425412011-02-18T14:28:00.000-08:002011-02-18T14:28:49.310-08:00Breaking news: New Canlis contest!Looks like those crafty Canlis brothers are at it again. Their chef, Jason Franey, is up for a Food + Wine magazine "Best New Chef" award. They're on the campaign trail, posting daily pictures to their Facebook/Twitter accounts with the guys wearing "vote for Jason" signboards. The black and white photos hark back to presidential campaigns of yore, emitting Don Draper cool.
But, Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4136543806825516181.post-72421650246702514092011-02-02T14:56:00.000-08:002011-02-02T14:56:54.732-08:00Sunny days...I haven't seen this in quite a while:
It so inspired me that I took a walk, sipped a coffee, sauntered slowly home, then took 10 minutes in the Garden of Neglect to take care of unfinished business. Finally, on this 2nd day of February, my fall, close-up-shop work on last summer's garden is done.
Who wants to be outside in the rain and sleet, tugging out barren roots and Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4136543806825516181.post-85656058820962420222011-01-12T15:25:00.000-08:002011-01-12T15:25:14.970-08:00San Francisco: A Photo EssayFor my 34th birthday last month, Nate and I flew south to my all-time favorite city, San Francisco, for a long weekend. We've taken quite a few short trips to the Bay Area over the years. Now there's less pressure to see all the sights. Instead, we can relax... Hence sleeping in past official breakfast time and dining on soup for breakfast at farm:table.
Broccoli soup & apricot Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-4136543806825516181.post-83572409392506251232011-01-01T17:38:00.000-08:002011-01-01T17:38:39.713-08:00Year in rewind: Back to meat
Turkey, bacon, avocado, tomato = a delight
In a world that is heading decidedly meatless (at least here in the PacNW), I am a rebel.
Early this year that my doctor put the kibosh on my vegaquarian ways, sending me home with a Rx for meat.
And so, to begin this new decade, I began adding meat to my menu rather than subtracting it.
It wasn't easy at first. I was squeamish just thinking of Unknownnoreply@blogger.com0