We have a lot of Oregon bay shrimp on hand at the moment, so when we saw this recipe in the New York Times for lobster summer rolls, we thought it sounded brilliant, and modified it to make shrimp spring rolls.
The sun burst through the Seattle clouds for a few hours today, and we were delighted to get out into our garden to do some April planting. Right now, we’re planting arugula, sugar pod peas, potatoes, and herbs. Come see what’s going in the ground!
These simple appetizers, foraged up from around our neighborhood, made a perfect pre-dinner snack. We’re huge fans of City Cellar Fine Wines on 45th street in Seattle’s Wallingford neighborhood, which is where we got the Thurston Wolfe Lemberger. The folks at City Cellar know their wines, they’re easy to talk to, and they have regular wine tastings. Dangerous.
It may seem like we’re on an eating rampage, dear FoodShed reader, but when we travel, we like to find new restaurants and revisit our old favorites. And this is how we found ourselves back at Amelia’s Mexican Restaurant – a charming, cozy place in Hillsboro – devouring the handmade tortillas the moment they were brought to our table.
Last year around this time, we paid a visit to Alice Waters’ restaurant Chez Panisse. And then we took a trip out to Point Reyes and the vineyards of Sonoma, eating at farmer’s markets as we went. This baked peaches recipe is from Alice Waters’ ‘Art of Simple Food’, and reminds me of the last days of summer.
The farmland outside Hillsboro, Oregon is verdant, lush, and picturesque. We visited a you-pick peach orchard an hour or two after sunrise to gather the last ripe peaches of the season.