Daily Archives: July 1, 2007

It’s Halfway Day

Take a look: hogwash has a new face. Not so new, really, just been hanging out on my desktop for about three months now, apparently waiting for the perfect moment to be uploaded. When I flipped my calendar to July, I panicked and decided it was time. The photo the header is based on has been around since April 1st, 2006, when we decided to move to Seattle.

When it all went down, I was at Pike Place Market with Kathy. My husband called from across town with the news about his job, and I clapped and squealed. I’ll come here every day, I thought, looking around the market. But of course I don’t do that now.

Rachel is the pig at the entrance to Pike Place Market, a 20-something-year-old icon of a 100-year-old institution. Rachel was there when we decided to move to Seattle. Moments before my husband’s call, I’d taken an incriminating photograph of a little girl sticking her finger up Rachel’s nose:

Picking Rachel's nose

When I started hogwash, I wanted a name that was emblematic of what I’d been writing about, food and life, and also of Seattle. The market served as an obvious starting point. But I didn’t want to get too serious. It is all hogwash, these here words. Rachel seemed to fit my purpose. She’s just been sorta shy about coming out onto the big screen.

A few months ago, I finally took a deep breath and put my technological ego (or lack thereof) aside and brought Rachel to meet my computer nemesis: Photoshop. I eventually gussied up that photo of her being molested, and in the end, decided not to include the child’s finger. It’s cute in a giggly sort of way, but when decision time came, I ended up agreeing with my friend Michaela: perhaps not everyone wants to associate their dinner with pig’s snot.

(It’s also worth noting that this could have very easily been me as a child. I touched everything.)

So that’s it: the genesis of the pig at the top of the screen. And a better-looking blog, I think. (Don’t talk to me about that first h, it just doesn’t want to be included in its entirety.)

Someday a new and improving personal website will round it all out. I wish I could stick my finger up my computer‘s nose.


Filed under commentary, farmer's market, pork, Seattle

My, you look skinny.

From a recipe on the Whole Foods website:

Haricot verts are a French variety of green beans that are very thin, stringless and have a very nice tender crispness. You can easily substitute other green beans, if desired.

I think it would technically be haricots verts, but that just shows who the anal one is around here, doesn’t it.

Blazed beans with bacon 2

Recipe for Blazed Beans with Bacon
Recipe 182 of 365

Roasting delicate, slender haricots verts at a super high temperature renders them soft enough to eat, but still flavorful and crisp in the center. As a variation, add half a diced granny smith apple to the beans as they come out of the oven to highlight the apple flavor in the bacon and the vinegar.

TIME: 15 minutes prep time
MAKES: 2 to 4 servings

1 thick slice applewood-smoked bacon
1/2 pound haricots verts or young green beans, trimmed
2 tablespoons apple cider vinegar
Salt and freshly ground pepper

Preheat the oven to 475 degrees.

Scatter the bacon on the bottom of a baking dish and bake for 10 minutes, or until beginning to give up its fat and crisp up.

Add the beans and vinegar, season with salt and pepper, and toss to coat.

Roast another 5 to 10 minutes (depending on the size of the beans), or until the beans are al dente. (They will look cooked almost immediately due to the vinegar, so be sure to try one – carefully.) Serve hot or at room temperature.

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Filed under pork, recipe, side dish, vegetables