What we’ve been doing instead of cooking new stuff

Usually, Wednesdays mean new recipes at Blue Kitchen. Spoiler alert, not this week. Here’s what we’ve we been up to lately instead.

Pallares Solsona knives
Pallares Solsona knives

WE’VE BEEN PLAYING WITH KNIVES. We first discovered these handsome Spanish-made knives at Almond and Oak in Oakland, California, in May 2019. We were having dinner with friends we hadn’t seen in years, and I was halfway through my thick cut pork chop before I realized how easily I was cutting it. The next morning, before flying home from San Francisco that afternoon, we took the bus to the elegant home store MARCH and bought two Pallares Solsona steak knives. Continue reading “What we’ve been doing instead of cooking new stuff”

Santa’s actual house, right here in Pilsen

Santa's house in Pilsen
Santa’s house in Pilsen

WALKING IN OUR NEIGHBORHOOD, WATCHING THE SEASONS CHANGE, is always a treat. Maybe never more so than right now. Our neighbors embrace the holidays. Some with modest, quiet displays in their windows, some with exuberance. But all our walks and drives through the neighborhood had not prepared us for this. Continue reading “Santa’s actual house, right here in Pilsen”

Hunger affects us all—here’s how to fight it

The pandemic is increasing hunger in virtually every community in America. Here are ways you can help feed people, wherever you are.

 

THE HOLIDAYS ARE A TIME FOR GIVING. That has always been the case. And now, in the midst of a pandemic, it has never been more important. Hunger, always a challenge even in this richest of nations, is at levels not seen in decades. Continue reading “Hunger affects us all—here’s how to fight it”

Black Lives Matter: ways we can help, learn, make a difference

NO RECIPE AGAIN THIS WEEK. With so much going on everywhere, we’re just not ready to write about sautéing and braising and such. Events continue to roller coaster, even now. But along with the pervasive anger, fear and hopelessness, there are true signs of hope. Signs change may be finally coming. Continue reading “Black Lives Matter: ways we can help, learn, make a difference”

A pause, but not a silent one.

Forgive

WE’RE NOT SHARING A RECIPE THIS WEEK. You’re reading this post when you’re reading it, but we’re writing it on Tuesday, June 2, 2020. Eight days after the death of George Floyd. Right now, in these unprecedented—and many would say unpresidented—times, no one is thinking much about cooking. We’re thinking about safety. And justice. About something so broken for so long.

Take care of yourselves. Care about others—even, and maybe especially, those you don’t know. And may never know. Do what you can do to help, and be safe. We’ll be back next week.

 

Life in the time of shuttered restaurants, long walks and embracing home cooking

Some thoughts on life and food right now, and five simple, comforting recipes.

Martin's Corner Chcago
Martin’s Corner Bar & Grill, Pilsen, Chicago

THE OTHER NIGHT ON OUR NEIGHBORHOOD WALK, Marion said two things she was missing most right now were us getting in the car and going to see one of our daughters—both live driving distance away—and the two of us going to some little place for cocktails and dinner. A place like Martin’s Corner. Continue reading “Life in the time of shuttered restaurants, long walks and embracing home cooking”

Eating, drinking, walking and museuming our way through Mexico City

Ciudad de Mexico

[su_dropcap style=”flat”]W[/su_dropcap]e were in Mexico City recently. Ciudad de México, CDMX. On our return, a colleague asked me what we’d done. I said, “We drank mezcal and ate bugs.” Totally true. We also did other things. Continue reading “Eating, drinking, walking and museuming our way through Mexico City”

Up North

Jay Cooke State Park, Minnesota

[su_dropcap style=”flat”]W[/su_dropcap]e just got back from a road trip, across Wisconsin up to Duluth, Minnesota, at the western tip of Lake Superior. Then up along the lake’s northern shore. Up into the Minnesota Northwoods. Up into Canada, to Thunder Bay. Up to the top of the Sleeping Giant in Ontario’s Sleeping Giant Provincial Park, to an open observation platform 100 meters above Lake Superior’s rocky shore below. Up north. Continue reading “Up North”

Our San Francisco host turns guest cook: Blackberry Balsamic Pan-seared Tuna

Tuna quickly pan-seared with capers and parsley is served with a drizzle of blackberries, balsamic vinegar and garlic. Recipe below, courtesy of one of our San Francisco hosts.

Blackberry Balsamic Pan-seared Tuna

[su_dropcap style=”flat”]W[/su_dropcap]e like to do our homework before we travel, carefully researching museum exhibits, places to eat (and drink), good walking/shopping neighborhoods, even overhyped things to ignore. On our recent trip to San Francisco, we did none of that. Just told our various friends we were coming and showed up. It was glorious. Continue reading “Our San Francisco host turns guest cook: Blackberry Balsamic Pan-seared Tuna”