You both sound like you eat healthy, sumptuous food and can get anything to eat within a few footsteps. Where I live, there are a lot of good restaurants, including Thai, Indian, and Cajun. Also, there is an abundance of BBQ, pizza, Chinese/Japanese, and Mexican. In fact, Mexican isn't ethnic in the western states. It's just food. There are regional differences, of course, and in Minden alone, there are half a dozen Mexican restaurants within a mile radius, all hawking different regional styles. Recently, a new road built through town opened up several lots of acreage that became fast-food Heaven ... or Hell depending on your tastes. It's right across from the high school. If those kids go hungry, it's their own damned fault. But let's not forget the local ethnic cuisine peculiar to the Great Basin. BASQUE! When the West opened up to European settlers, they discovered the only "crop" that thrived on these dusty sage-infested valleys was cattle and sheep. Thus, Basque cuisine was introduced with beans, all parts of the cow, and lamb. Lots of lamb. I noticed a distinct dirth of such food in your article. The heavy artillary of western American menus. It's what's for dinner.
Ha, yep, you won't find much meat in this house (except for Santo's food, of course.) But I am definitely curious to explore Basque cuisine. Also, you know, the one thing New York DOESN'T have is California-style Mexican food. There are a few places that claim to serve the real deal, but I just haven't tasted anything here that comes close. The west has a real monopoly there, and it's something I miss.
I'm really interested in the pinyon coffee from New Mexico. We have Washoe-owned pinyons and juniper trees in the mountains and they sometimes sell the pinenuts by the roadside. Never heard of coffee made from pinyon nuts.
Aha! Jeff was right. They use pinyon wood to roast coffee beans. DUH! Mercy, was I on the wrong track. thank you for setting me straight. and thanks for the link.
I grew up with lamb. And I may end up eating meat again one day. As my diet changes, nothing is off the table. And Tonya is correct about the Mexican out West. It is pretty much all leagues above what you can find anywhere else.
oh I loved this. I love food. love to cook it and love to eat it. I have to say, tho, the Little Poland photo - is all the food there tan and brown? count me in!
I hadn't ever heard of escarole until I moved in with Paul. Definitely not a salad-y kind of lettuce, but if you saute it with olive oil and garlic for a good long time (longer than you think it needs,) it becomes pretty wonderful.
I knew I was in for a treat when Tonya told me awhile back that there was a food dialog in the works! This was such a vibe-y, sentimental, funny & evocative joy. I love how my abundant food memories are stunningly different (minus the lifelong pizza obsession), but the kicked-up memories are wildly relatable. Food, taste, scent, prep (or minimal prep) - all a huge, gratifying part of the human condition. Beautiful exchange!
Ellen, I loved how you described this dialogue. Kinda offers another gem eye perspective of the fine relationships to so many bands that pulled these two together. It's lovely. Sharing the happiness is the best part for me. And of course, the extraordinary details and glorious pin drops in the writing. So special. Lucky for us all we live in this great city.
You both sound like you eat healthy, sumptuous food and can get anything to eat within a few footsteps. Where I live, there are a lot of good restaurants, including Thai, Indian, and Cajun. Also, there is an abundance of BBQ, pizza, Chinese/Japanese, and Mexican. In fact, Mexican isn't ethnic in the western states. It's just food. There are regional differences, of course, and in Minden alone, there are half a dozen Mexican restaurants within a mile radius, all hawking different regional styles. Recently, a new road built through town opened up several lots of acreage that became fast-food Heaven ... or Hell depending on your tastes. It's right across from the high school. If those kids go hungry, it's their own damned fault. But let's not forget the local ethnic cuisine peculiar to the Great Basin. BASQUE! When the West opened up to European settlers, they discovered the only "crop" that thrived on these dusty sage-infested valleys was cattle and sheep. Thus, Basque cuisine was introduced with beans, all parts of the cow, and lamb. Lots of lamb. I noticed a distinct dirth of such food in your article. The heavy artillary of western American menus. It's what's for dinner.
Ha, yep, you won't find much meat in this house (except for Santo's food, of course.) But I am definitely curious to explore Basque cuisine. Also, you know, the one thing New York DOESN'T have is California-style Mexican food. There are a few places that claim to serve the real deal, but I just haven't tasted anything here that comes close. The west has a real monopoly there, and it's something I miss.
I am happy to say I have found some great Mexican in Oregon!
I'm not surprised! It's something about the proximity to the Pacific Ocean (which makes no sense, really, but it seems to be true.)
I'm really interested in the pinyon coffee from New Mexico. We have Washoe-owned pinyons and juniper trees in the mountains and they sometimes sell the pinenuts by the roadside. Never heard of coffee made from pinyon nuts.
Not quite sure how they do it--they must roast the coffee along with some pinon, or something like that. Maybe it's pinon wood? All I know is that it's a very particular flavor and I like it. Just went in search online and it's available via Target, etc. Let's see if this link will work: https://www.target.com/p/new-mexico-pinon-traditional-medium-roast-ground-coffee-12oz-3ct/-/A-87445389#lnk=sametab
I think they must grind up roasted piñon seeds and put it in.
Aha! Jeff was right. They use pinyon wood to roast coffee beans. DUH! Mercy, was I on the wrong track. thank you for setting me straight. and thanks for the link.
I grew up with lamb. And I may end up eating meat again one day. As my diet changes, nothing is off the table. And Tonya is correct about the Mexican out West. It is pretty much all leagues above what you can find anywhere else.
oh I loved this. I love food. love to cook it and love to eat it. I have to say, tho, the Little Poland photo - is all the food there tan and brown? count me in!
Tan, brown, and delicious…
Gorgeous
Food is the stuff of romance and life
thought escarole is still a terrain my taste buds are yet to happily traverse
I hadn't ever heard of escarole until I moved in with Paul. Definitely not a salad-y kind of lettuce, but if you saute it with olive oil and garlic for a good long time (longer than you think it needs,) it becomes pretty wonderful.
I knew I was in for a treat when Tonya told me awhile back that there was a food dialog in the works! This was such a vibe-y, sentimental, funny & evocative joy. I love how my abundant food memories are stunningly different (minus the lifelong pizza obsession), but the kicked-up memories are wildly relatable. Food, taste, scent, prep (or minimal prep) - all a huge, gratifying part of the human condition. Beautiful exchange!
Thanks, Ellen!!
Ellen, I loved how you described this dialogue. Kinda offers another gem eye perspective of the fine relationships to so many bands that pulled these two together. It's lovely. Sharing the happiness is the best part for me. And of course, the extraordinary details and glorious pin drops in the writing. So special. Lucky for us all we live in this great city.
Thanks so much, Connie!! We're all lucky indeed.
Thank you, Connie - much appreciated! You are so right - well-expressed joy & illustrative detail is damn near everything, isn't it?
Probably should keep this to myself, but there's more to this piece than about the lusciousness of cooking. Bravo.