Season

Sending a care package to our daughter, who is serving as a Peace Corps volunteer on the island of Ambae, in Vanuatu. Asked if there was anything she particularly missed? Herbs and spices.

Which ones? Anything  you like, she said.

Probably not winter weathered parsley. 

Hmm.

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A luxury

Settled on a new favorite workhorse, Spike Natural Seasoning.

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Ought to go well with fresh (really fresh) chicken roasted over an open fire.

278 Jan 17
“Delicious!”

For more on this week’s WordPress Photo Challenge: Seasons

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Asparagus

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Asparagus season. Coming soon.

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“Seduction of Destruction” Thomas Lerooy. Bronze, patina, silver and glass, 2014. Exhibited in Petit Palais, Paris.

 

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Thank you Kirsteen for Asparagus Ballet in Battersea Park.

For more on this week’s WordPress Photo Challenge: Life Imitates Art

Ariana’s, and a Blast from the Past

Bone marrow is associated in my mind with childhood and doing dishes.

Competition for leftovers among my five siblings was fierce, right down to the meat juices. Kitchen duty, however, meant that the roasting pan was all mine. When no one was looking. I sucked on bones and soaked up pan juices with bread.

I assumed that, as with many of my secret pleasures, it was an uncouth, maybe even disgusting, indulgence.

But wait! Boldly featured this winter on the decidedly high-class menu of Ariana Restaurant in Bend:

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Marrow with crispy toast

As good as I remember it. After a day of skiing, hot, rich, drippy marrow spread on toast was — heaven.

For me, anyway. My husband could barely watch me eat it. Marrow isn’t for everyone.

No matter. Everything we tried was delicious — salmon, chorizo shrimp with creamy polenta, salads.

Best of all? Dessert.

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Mozza’s Boudino. Italian butterscotch pudding, vanilla caramel topping, crème fraîche.  

Out of this world.

Excellent service, a cool, old Craftsman-style house, full service bar. 

Ariana Restaurant and Bar, 541-330-5539.

More posts on this week’s WordPress photo challenge: Time

Roses then, magic elixir now

 

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Last summer, in her spare time from recording award-winning audiobooks, my buddy Heather Henderson gathered petals from her garden, layered them with sugar. As more roses bloomed, she added more layers. Gradually, gently, the petals released their liquid, creating this beautiful syrup, with a scent and flavor as delicious and delicate as the color.

For more entries in this week’s WordPress photo challenge, Now, click Now