Morels and Johnny Walker Blue
I have been completely entrenched in morel season this year. With talk of the hunt all around me, I finally found someone who was not only willing but EXCITED to show me a great place to find morels. I'm not sure I'm ready to announce the spot to the Internet, but I know that when the rain subsides, I'm definitely headed back south. Being really short on time, finding seven decent sized guys poking their noses out of the ground within 20 minutes was one of the coolest food related experiences I've had without actually eating anything. More fun pictures of the goods over at my personal blog Fork, Knife and Spoon.
After months of being spoiled by gorgeous weather, this week's turn for the worse brought out the winter in me. Finding a fun way of utilizing both the ramps and morels hanging out in my fridge, I went for spring time comfort food and made a potato and ramp soup with a morel crouton. The soup was good, but it took a back-burner to the buttery, savory and downright sexy morel toast.
I actually ate at Chimborazo twice this week: once with Kyle (my husband) and once with Rob Barrett (of Hot Dish fame). You'll get Rob's and my take on the Ecuadorian restaurant soon enough, but here is a quick glance at their amazing Tres Leches cake. It's a contender for the best Tres Leches in the cities. For real.
Thursday marked the anniversary of my Father-in-law's retirement. To celebrate the occasion the family splurged on a bottle of Johnny Walker Blue. Not being a huge scotch drinker, but also not being one for passing up a rare/expensive experience, I had about 1/2 an ounce. I can say it was very smooth and a little peaty... but I'll stick to my Jack Daniel's when it comes to whiskey, at least for a few more years. Congrats on your new found freedom, John!
My friends Erin and Ben invited Kyle and I to Saji-Ya. I won't go into great detail about the meal as you'll be able to read more about it over at we got served, but the huge maki platter was pretty impressive when it came to our table.
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