October 8th, 2005
Sleep till noon, stroll out of the house to go to the Pike Place Market. Of course, being Saturday, it's even more jammed than usual, but we got what Bata calls a "cornucopia of yum." (Don't tell her I said that in case she decides to post. :>) Including purple cauliflower, white cauliflower, basil, basil and garlic spread, mascarpone, crimini and portabello mushrooms, some great sheep milk cheese from Bleecher's, bread from Le Panier, and other assorted goodnesses. Oh, asparagus.
When I first moved here, I went to the Pike Place Market once a week or so, usually on a weekday afternoon, when it would be relatively uncrowded. This was in the early 90s, and I had long hair, wore torn up jeans and flannel shirts, and was, for one of the few times in my life, coincidentally the height of some fashion. I sometimes felt like the Market should pay me to be local color or something. Back before "local color" involved multiple facial piercings, of course. Oh well.
Nowadays there are lots of neighborhood farmers' markets around Seattle, but I generally am not enough of an early bird to get up in time.
We came home just before the rains, in time to have a snack of balsamic vinegar, the cheese from Bleecher's and the bread from Le Panier, and then some olive tapenade and "rhapsody of herbs" olive oil, both from Madison.
I'm generally put off by geekery (that is, voluntary in depth knowledge about an obscure topic, for the
purposes of penis waving love of the subject matter) but there are some food stuffs about which I'd like to be geeky, cheese among them. Sushi is another. Oh, and dim sum. Let's not forget pastas. (Pastae?) Or apples.
I guess there are a lot of food stuffs I'd like to be geeky about. Oh well.
I like geekery when it's real love of the subject matter. Usually, I can tell, because the person's cheerfully informative, and willing to go off to another topic if I'm not as interested, and there's no one-upmanship in the conversation. "You/i> don't even know the differences between a Wisconsin and a New York cheddar? Barbarian!"
I'd like to be just geeky enough to appreciate the real food geeks around me more.
Maybe it's the Catholic in me, where one isn't supposed to show off, but knowledge flaunting always bugs me. I'll keep your criteria in mind, though, I think they'll be helpful. Thanks!