Seattlest's Favorite Things
Each Friday, the Seattlest Staffers make a list of what's floating their respective boats, and share them with you in the hope that a.) you'll care, and b.) you'll also find them delightful. Consider it our Friday afternoon treat to you...and chance for us to talk about ourselves a little.
Flu juice: My favorite thing this week is hot water with lemon and honey. Because that's all I'm allowed to put in my body for this whole entire week (fuck this fucking cold that's going around). If you really want the most out of your old-lady experience, make sure to use a muddler to maximize the amount of lemon you get in this cup of pure delicious magic.
--Dikla
Lemons: Man, I am going to second lemons as my favorite thing, but not just in tea--in everything. Maybe everyone else was already on the lemon bandwagon, but damn do they make everything more delicious, and they also provide a nice little ray of sunshine amid the gray. The obsession started last weekend, when I had a butternut squash and blue cheese omelet with a hint of lemon at Silence Heart Nest (ANOTHER favorite thing, come to think of it) AND lemon ricotta pasta at Brouwer's (another 'nother favorite thing, obvs). Both tasted legitimately amazing, in no small part due to the lemon flavor. Since then, I've been putting lemon in my tea, in my pasta, in my guacamole, on my salads, and more--and it really makes everything better. So lemon it up. And wear yellow, too; it brightens up a rainy day.
--Kerry
Proper parodies: My favorite thing this week: Richard Cheese & Lounge Against the Machine. It's well-known, I think, that Richard Cheese is a funny SOB but not as well-known that behind the obvious appeal of his lounge versions of "Like a G6," "Rape Me" and "Gin and Juice," he has one of the tightest instrumental bands around, with superior arrangements. City Arts Festival figured this out, so now everyone else can, too. His original plan to have Moammar Ghadafi open the show has been cancelled, but rumor has it Sir Mix-A-Lot may show up to duet with him on "Baby Got Back." And why not?
--Omar
This: My favorite thing this week is not giving a fuck. Cause you know what, why bother? See also: I do what I want.
--Alex H.
Lamb: So, as a little Mexican girl in the midwest I ate plenty of lamb and didn't even know it since it was generally hidden in the sultry broth of birria I enjoyed at formica topped tables in the back of tortilliarias. As an adult I always shyed away from eating lamb because I guess I just thought that they like bunnies were just too damn cute to eat. I was wrong. In later life I have embraced the taste of lamb and was lucky to do so twice this week in a tremendous braised lamb stew dish prepared by Chef Becky Selengut ( link to her recipe post I did?) at PCC Cooks. And I'd be lying if I said I wasn't extremely enthusiastic to be attending The Lamb Jam this Sunday. Last years Seattle winner Cedarbrook Lodge's Executive Chef, Mark Bodinet just took the top Peoples Choice Honors in NYC --the year I judged it was a real battle to choose just one winning dish. See you there!
--Jenise
This story: About Emily Dickinson being a "passionate baker." Oh, and Gelatiamo's ridiculously good mascarpone and fig gelato.
--Tamiko
Vegan cheese: I always thought the thing that would stand in the way of me eliminating animal products from my diet (which I still haven't done) would be cheese. But it turns out that vegan cheese is actually pretty excellent. However, it is not mascarpone, which will continue to be the death of me.
--Hanna
