Kind of a lot of it is my own cooking, but I guess that’s as it should be, since I’m actually living here, not vacationing, touristing, or conferencing – yet.
Friday the librarians’ conference begins**, so I should have some additional eating adventures then.
This is the dinner I made with Pike Market ingredients, the 2nd night we were here. It was all good – salmon, and the green beans came trimmed; all I had to do was steam and eat – but the potatoes were the best. We had them as a potato cake with eggs a couple days later
Stove top mac & cheese, that I made for one of Mark & Anna’s last nights here, and finished myself while binge-watching Outlander.
The Borgia – mocha with orange – at Broadcast Coffee
Breakfast biscuit at Serious Biscuit, with bacon, egg, and pepper relish – ate out there on a Friday morning (it must’ve been Jan. 11th), then worked at the Central Library. Tom Douglas gave Splendid table the recipe.
Westman’s Bagels and yogurt and granola for breakfast the Sunday the guy collapsed in the bagel line
Peanut butter cookies that I made when Mimi was here
Hummus with tomatoes for dinner on Saturday. Had a few cookies for dessert.
The Woody – jalapeno mac & cheese with pulled pork & picked onions, at Wood Shop.
Pasta with tomatoes, bacon, and cream – this is the leftovers, the morning after I made it, so not looking as good as when fresh, although I reheated it and ate it right out of the pan for dinner some night during my last week.
Juanita’s Tortilla Chips – there was a bag in the pantry here, and I finished them so I got more – wish I could get them in the Midwest
Mighty O donut at Victrola on Beacon Hill, before my online class on Weds. January 23 – 1/23 – I like that date. I ran class from the Beacon Hill Library; I reserved a small study room.
**Best conference food was dinner at Terra Plata Saturday night. Mark and I split a (very generous) cone of frites with garlic aioli, roasted carrots that were very different from our faves at Publican but delicious in their own right, and roast pork with potato (but not enough), clams, and chorizo. I didn’t take any pictures, but here’s the menu.