Food

My friend and fellow–though fancier– eater,  Seattle Times food writer Nancy Leson is just back from the Windy City, and telling wide-eyed tales of exotic dinners.  Nance and her fellow Times gastro-journalist Providence Cicero lucked into reservations at two of the top restaurants in the country, if not the world.

I would. And so would Nancy. She calls Michael Sanders' loaves "perhaps the best bread in town" and says she'd happily pay twice that.  

Only about 50 of these beauties come out of Sanders' oven each day and most of those are going to a Matt Dillon restaurant. But if you get to Sitka and Spruce in Melrose Market early enough, you just might be able to score one.

There are Peeps diorama contests held all across the nation, not least of which is that sponsored by the Seattle Times. Here, take a look.  This year's contest attracted hundreds of entries. As Nancy pointed out, it's perfectly possible that these Peepsle have too much time on their hands. Some fun, huh?

Run wild!  Sure, if you've never made something before, it's a good idea to follow the instructions. But if the instructions look weird or include ingredients you really don't like, that's another story.

Recipes come from all-too-fallible humans. Take it from me that some of them can haul you right over the Foodscal Cliff. I speak from bitter experience.

This week's discussion was inspired by the TV comedy Portlandia  and its Brunch Village episode about an endless line of would-be brunchers. 

I have lurked in the lobbies of dim sum joints waiting for tables.  And once in a while I've been been willing to wait in the bar.  But queue up out on the sidewalk?  Uh-uh.  I've stood on all the chow lines I care to, thank you.