When you’re staying in a condo, even one with a furnished kitchen, you have to procure (or bring with you) tons of basics — herbs, spices, olive oil, vinegars, cream, butter, kosher salt, a pepper mill with good pepper, and so much more. My suitcase was so filled with spices I felt like I was about to embark on a new spice trade, but I didn’t want to be frittering away money on full bottles of this and that just to get the small amounts I would need for various recipes. Heck, no. I wanted to spend that money on dishes and placemats!
Friends and family asked in advance of our trip what we planned to cook. They wanted to know our full menu plan. Truth was, we didn’t have one. Our plan was to wait until we arrived and be inspired by the food items available to us. We would go wherever the cooking spirit moved us.
We were intoxicated by the sights, sounds, and smells of this Seattle landmark. Vendors offered tasty bites of just-picked fruit. Fishmongers tossed huge fish among themselves like a bizarre seafood aerobics class. Musicians, magicians, cat people, and trained parrots played for tips to nonstop throngs of people.
We wanted fresh, great-tasting ingredients that would look good plated.
Oh, and did I mention we also wanted the dishes to be low carb?
The seafood was a little intimidating at first. When you’re from landlocked states like we are, seafood isn’t abundant, but the sellers were friendly and more than willing to share their expertise about the best methods of preparation. Finally, we are ready to cook!!