Adam D. Roberts's Blog, page 85

The Oyster Bar (Bellingham, Washington)

For as long as I’ve been visiting Craig’s family in Bellingham, Washington, I’ve been hearing about the Oyster Bar. It’s where Craig went for his prom night dinner. It’s where Craig’s parents celebrated their most recent anniversary. It’s beautifully situated on Chuckanut Drive, the scenic route you take when getting off the I-5 from Seattle.

On this most recent trip, we decided to go there with our friends Mark and Diana. After the Fair, we changed into our fancy clothes, hopped into a car and parked precariously on a ledge. I’m pretty sure Diana thought I’d fall to my death off a cliff when I opened my car door. Maybe that was the plan all along!

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Splashed By A Badly Designed Sink in a Restaurant Bathroom

It could’ve been the way that I angled my hands. It could’ve been the way that I positioned my body. But last night at Fig & Olive on Melrose, out celebrating Craig’s cousin Katie’s birthday, I positively drenched myself while washing my hands in the bathroom. And, truth be told, I pretty much blame the sink.

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The Northwest Washington Fair

In a town called Lynden, just a short drive from Bellingham, Washington, you’ll see lots of people sitting on their lawns offering you a parking spot for $5. That’s because, in the middle of August, it’s time for the Northwest Washington Fair, a celebration of community, agriculture, and rides that make you want to throw up.

Craig couldn’t contain his glee when he shepherded us newbies to the fair on the Tuesday before we left for Eliza. He, along with his sister Kristin and his brother Eric, had been going to the fair since as far back as they could remember. Now Mark, Diana and I would get to experience the magic ourselves.

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Things I’ve Been Spreading on My Toast

My love affair with toast hasn’t waned since it began back in May. Sure, there’ve been some breadless mornings where I eat a piece of fruit or don’t eat anything at all, but most mornings there I am in my kitchen, slicing a big slice of bread, popping it into my cheap-o toaster and slathering it with something interesting.

The slathering, as you might imagine, is the most exciting part. That’s why I keep my eyes peeled wherever I go for potential toast toppings.

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Surfacing on Eliza Island

When Jesse Eisenberg “plugged in” as Mark Zuckerberg in “The Social Network,” headphones snug on his head, fingers fluttering away at his keyboard, I didn’t draw a line between what he was doing and what I do every day. He was in a world of numbers and codes, algorithms for Farmville animals and “poke” buttons that would one day rule the world. Me? I import pictures of food, edit them in Photoshop, upload them to Flickr and then use them in blog posts and my newsletter. Only, while doing that (and other kinds of writing), I’m also Tweeting, Instagramming, chatting, e-mailing, Facebooking and checking Google Reader in an endless loop. It’s easy to get sucked into that vortex, especially when your job requires you to sit at your computer all day. Two weeks ago, I realized that I was every bit as plugged in as Zuckerberg in that movie. Not only plugged in but also cut off. Cut off from other people, cut off from reality. And so, two weeks ago, I decided to make some dramatic changes before leaving for Eliza Island where Craig’s family has a rustic cabin just off of Bellingham, Washington.

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Gone Fishing

Actually, to be more precise, I’ve gone crabbing…with Craig’s family up in the San Juan islands. (See this post from 2008 for reference.) My plan is to drink lots of wine, eat lots of crab, read lots of books, and to stay as far away from the internet as humanly possible. Look for me back here on Monday August 20th. At that point, I may actually have a copy of my cookbook in my hands! Big exciting things are happening this fall and I can’t wait to tell you all about them. As of this moment, though, consider this post my Out-Of-Office AutoReply.

Heirloom Tomatoes for Dinner

There’s salad. There’s pasta sauce. Those are things you can do with heirloom tomatoes in the summertime to make dinner.

But try this: get a loaf of really good bread. Slice the bread thickly and set it aside. Now take an eggplant (preferably purchased from the farmer’s market) and cut it into rings; cut a red heirloom tomato into rings too. Place those rings on a cookie sheet, drizzle with olive oil, salt and pepper…

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Knife Contest Winner

After careful consideration, and a morning spent reading through all your entries in the Korin knife salad recipe contest, I’d like to congratulate Liz who takes first prize with her Roasted Harissa Cauliflower Salad with Tahini Lemon Dressing. To my mind, it was one of the more original recipes in the bunch and the one that made me the hungriest. Thanks to everyone else who entered!

A Meditation on Green and Yellow Sour Patch Kids

In the dark of a movie theater, as the opening credits scroll across the screen, you’ll see me in my seat engaging in a strange ritual. It begins by removing a single Sour Patch Kid from my box of Sour Patch Kids, holding it up to the light, and evaluating its color. Depending on whether it’s a red/orange or a green/yellow, I either pop the candy immediately into my mouth or press it aggressively into the space between the plastic bag inside the box and the box itself. At the end of the movie, I have a bellyful of reds and oranges and a boxful of greens and yellows. This, I’ve come to realize, is no way to live.

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Drunk Blondies

Repeat after me: Butter. Chocolate. Pecans. Coconut. Bourbon.

Again: Butter. Chocolate. Pecans. Coconut. Bourbon.

On Saturday night, we joined our friends Brendan and Danny for a screening of “Sunset Blvd.” at the Hollywood Forever cemetery. (You can read all about that in this week’s newsletter.) I was assigned the task of bringing a salad and a dessert. The salad was cous cous with roasted broccoli; let’s not dwell on that. Instead, let’s talk about the dessert… a dessert that featured (everyone!) butter, chocolate, pecans, coconut and Bourbon. A dessert so addictive no one could stop eating it.

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