various, diverse and sundries


made from arrugola, mushrooms, preserved walnuts, dill, grated young ginger, mushed in the cuisine art, spooned onto shao mai skins, brushed with egg yolk. folded and forked. gently simmered. refried in olive oil. served with capers, as an aside to poached trout.

shapes in sunshine


instant polenta, 3 minutes in chicken broth, featured with farmhouse pâté, mizuna

rinsing the pan

the whole thing, cooking, eating, clean up, took ten minutes. granted instant polenta is not traditional polenta, done for an hour in an ancient copper pot, with the crusty residue in the pan. if i were in the lombardy, i'd do it that way, but here in portland? in between writing those many and variant stories for my eventual novel?