30 June 2009
I tend to gravitate to dishes with a collection of distinct flavors and items. The Bibimbap bowl is the Korean compromise to this style of eating. Soma By Nature brings together a hearty bowl of healthy, satisfying flavors. We decided on the Men's Favorite Salad Bibimbap and the Pork Bulgogi Bibimbap. Recommended add-ons: Kim Chee, Edamame and Mandoo (dumpling), the five-olds within rolled in laughter over the name.
The Pork Bulgogi gathers Julienne cucumbers and carrots, a fried egg and avocado with six other types of chef's choice vegetables. Served over sticky rice, the flavors pair well with the spicy Bulgogi sauce and pork. The runny egg yolk and rice equalize the spice while allowing the dominant spices to show through.
I feel that I should share that I ordered the Men's Favorite (I'm comfortable in my gender role!) The delightful bowl is compromised of a bed of succulent white rice with cabbage, onion, cheese with sauce, carrot, oven roasted cauliflower, honey roasted walnuts and Korean pancake. I added a soft-fried egg to round the dish. In a word: divine. The contrasting textures and flavors kept me engaged until the last bite. The dish shifts between creamy wonderful and crunchy fresh veggies. I regret that I finished a few projects before tackling the bowl- leaving it to cool down- but the taste and consistency remained buzz worthy.
Image: Los Angeles Times
29 June 2009
28 June 2009
Film buff John Kersten works in post-production officially, but the Pratt/WWU educated friend demonstrates a variety of talents in the industry. He asks, "What would you kill for a Klondike bar?" Brooklyn speaks.
John hails from my hometown, Bainbridge Island. Our history extends back to high school, where we met working at the local Golf and Country Club. After going to college together for a year, he transferred to New York, I later jumped on the wagon.
26 June 2009
The deeper I explored the lighting, raw human quality and jarring portrayal- the more affection I began to offer Emmy Hary's photography. View more of her images at EmmyHardy(dot)com.
25 June 2009
If you'd got a few minutes, click through the pretty pages of Karolin Schnoor's website. I love her vibrant illustrations. You can view other gorgeous pieces at Shiny Squirrel.
24 June 2009
Period: 1850 to 1875.
Design of the classic period, with fine handspun white and indigo blue,raveled material for light green, and both raveled bayeta and Saxony yarn for reds.
Period: About 1875
"Chief" type of medium handspun wool for white, native dyed black, indigo blue, and aniline red.
Period: About 1880
Unusual design with zones of vari-colored zigzags, produced by the "wedge-weave" technique,in which the colored weft threads follow the direction of the zigzags. Course soft handspun wool throughout. In the zigzags are native brown-black, aniline reds and orange.
Eventually, a woman stumbled out of her barstool, (capturing the attention of the angry-faced bartender, with pouty red lipstick to match her blouse). After shamelessly lunging for the seats, we selected a few things from the menu. The catalyst in the Spotted Pig venture was the Chargrilled Burger. The massive patty (that the chef prefers not to cook over medium) is a buttery smooth piece of meat oozing with Roquefort. Contained in a grilled-marked bun and accompanied by crispy rosemary shoestring fries, it's difficult to let your focus wander. Tip: add a bit of the house spicy English mustard.
In addition to the burger, we shared the Devils on Horseback: prunes wrapped in crispy bacon. The Devils come in a stack with toothpicks. The curious texture feels like something that you'd enjoy squeezing in your fingers. They are a well-matched set of savory and sticky sweet flavors. Perhaps my favorite plate during this little path of pleasures was the Beau Soleil Oysters with Mignonette. Served open-faced on a soupy mess of ice, we squeezed a half-lemon over them and dropped a bit of the house vinegar with finely chopped onions. Absurdly fresh and appropriately briney, the oysters sealed my affection for the Spotted Pig.
Images: New York magazine, NYC GO, wine & dined.