A friend from Seattle once described his family’s Christmas tree ritual. Every December, they’d go to the woods, pick a tree, argue a little, cut it down, then bring it home where they’d have hot chocolate together. A lovely story, but so wholesome, it seemed exotic. Told to a bunch of urbanites who believed Christmas trees sprouted up spontaneously from the sidewalks in front of grocery stores once a year, we wanted to know if there was a designated “tree section” of the forest. That’s the way I felt about making my own gravlax which I’d only bought pre-packaged and ready to serve (random connection I know but they’re both related to the Pacific Northwest). I love sushi, ceviche and all things smoked and cured, but when it comes to fish, I relied on chefs and Nova Scotians to tell me when it’s raw and when it’s lunch. This week I found a recipe for tequila-cured salmon topped with mango and lime relish that changed my mind. Read more
Posts tagged ‘Tequila’
Last month I’d posted this link to A Thirsty Spirit but had to mention it again. I try to keep up, but sometimes wine and spirits articles feels like work. Alexis has great stories about all things drunk, related in ways you won’t easily forget, and answering questions you didn’t know you had. Here are a few posts from this past week where sailors light their rum and tequila worms wear cowboy hats.