Friday, March 03, 2006
let’s do something
...Most frequently uttered words by grown daughter(s) who come to visit (they live on the east coast) and hang out in this town, in times when few of their old friends still remain.
The problem is that doing something in March means keeping indoors. I suggested snowboarding, but it didn’t go over well. Madison is tough for a host humoring someone from out of town.
Okay so let’s do lunch and then a brief spell at Borders, a cup of tea maybe, followed by a drive, then a trip to Whole Foods, then munch delicacies at home, then Wasabi sushi, then let’s top it off with… No, stop right there. Wasabi will fill me up and out.
[Understand: I will need twelve hours to recover from the full day.]
We sit at the bar at Wasabi and watch the skilled guys do their thing. A waitress takes our picture, I take another of the food. For me, true Madisonian (of the “it’s been a long day” type) that I am, this is a mouthful, an eveningful, a postful. Tomorrow night I’ll push the clock. Today, I eat the rolls and roll back home.
The problem is that doing something in March means keeping indoors. I suggested snowboarding, but it didn’t go over well. Madison is tough for a host humoring someone from out of town.
Okay so let’s do lunch and then a brief spell at Borders, a cup of tea maybe, followed by a drive, then a trip to Whole Foods, then munch delicacies at home, then Wasabi sushi, then let’s top it off with… No, stop right there. Wasabi will fill me up and out.
[Understand: I will need twelve hours to recover from the full day.]
We sit at the bar at Wasabi and watch the skilled guys do their thing. A waitress takes our picture, I take another of the food. For me, true Madisonian (of the “it’s been a long day” type) that I am, this is a mouthful, an eveningful, a postful. Tomorrow night I’ll push the clock. Today, I eat the rolls and roll back home.
Subscribe to:
Post Comments (Atom)
Mmmm. The sushi looks yummy.
ReplyDeleteWelcome home little S.
Mmmm. Wasabi. I was so pleasantly surprised to find such good sushi in the Midwest. Amy and I had our first sort-of date there. Fond memories..... Have fun with your daughter. There's nothing wrong with just hopping from restaurant to restaurant in March.
ReplyDeletemajorsteel: the idea of restaurant-hopping is appealing, though I do not know if Madison offers enough to fill the days of March. Now if I were living say in Seattle...
ReplyDeleteI love the names of all the special rolls in the background - the goofy roll, the kathy roll, the mad-mad roll. Sounds like a fun place!
ReplyDeleteI just had the most delicious roll the other day - it was something like shrimp tempura roll w/ tuna on the outside. Sounds a bit weird, but it was delish, and great texture!
Enjoy your weekend!
I loved the plan up to the point where you said "stop right there."
ReplyDelete"Let’s do lunch and then a brief spell at Borders, a cup of tea maybe, followed by a drive, then a trip to Whole Foods, then munch delicacies at home, then Wasabi sushi, then let’s top it off with.." is my middle name.
Except the sushi part. What's with the ketchup?
can't wait to join you...
ReplyDeletelove,
ca
I don't understand sushi. It's looks like a snack, but I'm supposed to treat it like a meal. That's asking a lot, even when I'm paying a meal-sized bill for it. I'd rather have a whole filet and a baked potato.
ReplyDeleteMy friends have a four-year-old who loves the sushi. He says, "I want the one with the pinkest tuna!" Excuse me, huh?
Do you know what my favorite recipe for fish is? Here's what you do:
Pat dry two pounds of any mild white fish, and cut it into 3" pieces.
Blend together: 1/3 cup lemon juice, 1/2 cup oil, 2 cloves garlic, 2 cups chopped cilantro, 2-3 chopped up chile peppers, 1 tsp whole cumin seeds, 3/4 tsp tumeric, and shredded coconut to taste (plan to use anywhere between 1 tbsp and one cup).
Apply blenderized paste thickly to both sides of fish, and broil 10 minutes or so on both sides--you know, until flaky. I like mind blackened at the corners and edges.
Yum!
That's from Sudha Koul's book Curries Without Worries.
jenny: Wasabi is located in such an ugly space that they have to be good and clever to keep the clients coming. Imagine that, a restaurant that tries to have consistently good food...
ReplyDeleteoscar: I do believe you just insulted the eel, whose sauce you liken to the stuff one puts on burgers...
ca: take the first flight out of Argentina and get your little... self here now, do you hear??
chuck: once I got over the cold factor (us northern european types like our food out-of-the-oven hot), I became a sushi fan. Two rolls for an evening a fine dinner make. (I did make nice filets the next night -- last night -- for dinner. But I never post filet photos because people are weird about beef these days. No one wants to admit how yummy it really is. One more Q: what kind of chile peppers? And how many martinis at the side?
I just get whatever small chile peppers they happen to be selling at the market. The market, in my foodie neighborhood, here in )ahem( California, where the peppers are as you might guess, sold seasonally. That is to say, not flown in from Chile like the blueberries in Madison. Not that blueberries or chiles from Chile are problematic for me. Not me. I'm not a purist in any sphere of life. I always work with what I've got.
ReplyDeleteSo, to answer your question, I don't think it matters what kind of peppers. Jalapenos, serranos, those really long cucumbery ones I don't know the name of, whatever. As with any pepper, I would taste it first before adding. You don't want peppers so strong they overwhelm the coconut.
It might be nice to sprinkle on a small amount of chopped up orange or red pepper after the application of the green cilantro paste, just for visual interest. The fish comes out a lovely green when it's done. I like to serve it w/ yellow rice.
As for the beverage selection, you probably could go with martinis if you really wanted. Me, I generally prefer cold ale with anything muy caliente like this. And lots of it.
Oh, I meant filet of fish, but I like beef too.
ReplyDeleteDo you want my recipe for Steak aux Trois Poivres? :)
Looks fun! And, it does look like ketchup.
ReplyDelete