Food as Practice
I’ve been in what feels like a food fugue. In the last month, I’ve spent six days eating out in Taos, NM and nine in Louisville, KY, chewing on some good, way too much bad, and even a little ugly. Since the middle of May, I have tickled my gullet with road food (caramel corn and slurpees) on the way to Taos and, on Memorial Day, with mom-inspired snacks (horseradish deviled eggs and salty kettle chips), disappointed it with a birthday dinner of chicken and waffles (sadly without the waffles), delighted it with Dim Sum Night's Asian nachos at Chef Edward Lee’s Louisville-based Milkwood and tortured it with way too many days of powdered eggs flavored with cheese and mystery meat at a cafeteria style buffet for 1200 while reading AP literature exams in a very hot and humid Kentucky.
|Asian Nachos @Milkwood|
|Duck pate @Decca, Louiville|
|Heirloom Cherry Tomato Tart|
w/ Feta & Caramelized Onions
After the last month, I am just about drowning.
|Asparagas & Goat Cheese tart|
Tonight, I’ll be making some version of gyro meets street taco with lamb leg pieces left over from the weekend skewers. I’ll marry tzatziki with cilantro relish and pickled onion with cherry tomatoes for salsa to top the rosemary and garlic lamb on grilled corn tortillas. Call it the Gyaco. The Tayro?