Spring (summer?) finally came to Seattle this past weekend! We were getting temps in the 70’s and everything was sunny and warm! It has been so nice that I have been walking some extra blocks before catching the bus so that I can enjoy the weather longer.
Mike and I had probably our most relaxing weekend in recorded history. For once we had nothing that needed to be done… only minimal chores. I ended up going for a run on Saturday morning and inadvertently ran into a race. It was actually a race that I had considered running and then decided against. So I got to run part of it anyway. 🙂 About the most ambitious thing we did was get a car wash. Our car was literally coated in pollen, so a carwash definitely seemed appropriate. Unfortunately we neglected to take into account that there’s still plenty of pollen floating around the air, so by the following morning our car was covered with pollen again.
We went out Friday night and went downtown to the Belltown neighborhood and had a blast.
We walked past the new biospheres that Amazon is building downtown so that Mike could show them to me.
We also went out to eat at a really nice pizza place that had an amazing bar!
I have been doing a lot of cooking lately. This weekend I made chicken parmesan with spaghetti squash and carrot cumin coconut soup. I also cooked up some acorn squash and roasted up some vegetables. I had made the carrot soup before, so I knew how amazing it was. I did one weird thing making it though. I decided I wanted it to be more brothy and less lentil-y this time than last time so I decided to add more broth. However, I wanted to keep the cumin and coriander proportions right, so I ended up doubling the amounts of everything that went into the soup except for the lentils. After I had doubled the carrots, garlic, celery, and onion I stopped to think about it and realized it would have been much easier to just make the recipe as-is and halve the amount of lentils rather than double the entire receipe except for the lentils. Oh well! It’s so good that I definitely don’t mind having the extra soup!
The chicken parmesan was another story. It was full of unknowns. I’ll start at the beginning. The natural foods grocery store that we go to offers a lot of cooking classes (a couple a week). Mike and I signed up for one called “Mastering the Pan” that showed you how to sautee, sear, and other pan-related techniques. The class was so much fun! It was a hands-on class where we all helped out chopping things up and cooking them under the instructor’s direction. The instructor for the class is actually a chef, and he was extremely knowledgeable! He was so knowledgeable that I trusted (almost) everything he said about cooking. Well, one of the things he said is that you should always use stainless steel pans rather than non-stick. He said that when you burn something or something sticks to the pan when you’re using a stainless steel pan, it’s not the pan’s fault… it’s the cook’s fault. As someone who has only had a few brushes with stainless steel pan cooking, I felt like he was talking directly at me. He taught us how to gauge the heat of the pan by listening to the oil and other techniques for cooking with stainless steel pans. As it happens I have a nice stainless steel pan, but have mostly been too afraid to use it because whenever I cook with it, it seems as though everything sticks to it. So I decided that I should put my new cooking skills to use while they were fresh in my mind, which was why I decided on the chicken parmesan receipe. It involved pan searing chicken followed by baking the chicken in the oven, which was exactly like one of the things we’d done in the class. So it felt mostly within my comfort zone. I was intimidated enough by the whole pan searing in a stainless steel pan thing that I cut and chopped all the vegetables for the recipe and prepared the breading for the chicken before I even so much as turned the stovetop on. Then with bated breath, I turned on my burner, liberally poured some oil in the bottom of the pan, and waited anxiously to see the oil form ‘legs’, a term we had learned in class that meant the oil was forming lines moving vertically up the sides of the pan and was ‘medium-high’ heat.
“Hey,” Mike said. “Why is your pan starting to smoke? Do you have the heat on too high?”
I had been so intent watching for ‘legs’ that I had barely noticed the smoking. I stared at my pan, trying to figure out why it was smoking so much more than the instructor’s pan. As I glanced at my bottle of olive oil on the counter, understanding dawned on me.
“I used olive oil,” I said, slightly ashamed that I had already forgotten that the instructor had specified that olive oil is not good for searing because it’s not a high heat oil.
“That’s not a high heat oil. It smokes,” Mike said. “You better open the windows and get that off the stovetop before our smoke alarms start going off.”
Yup. And time to find the sunflower oil.
Fifteen minutes later I had cleaned and dried my pan, rid the kitchen of smoke, and was ready for round two against the stainless steel pan. Did I say ‘against’? I meant ‘with’. Clearly.
I dunked the chicken in my egg mixture and then in the breading. Then I tossed the first three pieces into the pan. First of all: don’t ‘toss’ chicken into a pan with hot oil on it. I got a few oil drops on my legs and it wasn’t the best feeling I’ve ever had. Then I went to prep the other pieces of chicken in the breading mixture. That only took me a few minutes, but before I had even finished, Mike spoke up again from behind me.
“Is the chicken burning? It looks like it is. Remember this isn’t like in the class where we were searing chicken with the skin on. This is skinless chicken breast with a breading on it. Searing chicken skin takes a lot longer than browning a breading.”
The chicken was burning. I whisked it out of the pan and onto a baking sheet. I carefully inspected it. The side in contact with the pan was darker than desired, but it was still ok. I stuck it back in the pan, turning the other side down to sear (this time making sure that I only let it sear for a minute or two). Then I popped the whole set of chicken pieces in the oven.
And realized that I was kind of left with a mess. Searing chicken in a pan results in lots of pops of oil that render your stovetop kind of a mess. I had pretty much decided that I was done with the whole stainless steel pan experiment (it was fun while it lasted… it’s not you, stainless steel pan; it’s me!). But then Mike tried the chicken. And he really liked it! And had seconds. And then thirds! Unprecedented!
So, I think I need to keep the stainless steel pan along the sidelines, ready to come to my aid for the occasional seared or sautéed dish that can benefit from some heavy heat.
You’re probably wondering what Mike was doing all the time I was cooking (besides showing up occasionally to let me know what I was doing wrong… I swear he has like a sixth sense when I don’t know what I’m doing. He never hangs around when I’m cooking stuff like veggies that he knows I can handle in my sleep.).
Well, Mike was installing a water filter inline with our refrigerator so that the water and ice cubes that come from our refrigerator are now FILTERED.
This was my idea (so that we can have the clearest, cleanest water possible), and Mike spent like a month researching how to do it and the best filters and everything, and then he got ready to work.
He also got out all the flanges and bolts and screws and farrells he needed.
And then he got to work hard-core.
Piper wondered what all the cooking and plumbing fuss was about.
Actually she didn’t wonder at all. She napped in the sun.
And eventually Mike had an awesome setup and the filter project was finished!
I finished cooking way before Mike finished, so I went on a run in the gorgeous weather and saw lots of cool stuff.
And then later, Piper and I had to cuddle up for a selfie!
Unfortunately the weather was really too good to last given that it’s only early April. Monday was significantly colder, and Tuesday was colder yet along with a lot of rain. Ah, well. It was a taste of summer, so hopefully we have a beautiful summer to look forward to!
And that’s all for this blog post!