Doin' lines at lunch

Nijo's, Pioneer Square, Seattle

Like "preppy", sushi is trendy. Also like "preppy", sushi has staying power.  Long after the conveyor belts have stopped serpentining through the strip mall sushi restaurant, authentic sushi bars will be patroned by authentic sushi lovers and those of the authentic prep variety. Until that time....

(By the way, despite what the photo above shows, I am not a proponent of hiding the taste of fish in wasabi (or green mustard), pickled ginger and soy sauce. That is akin to putting A-1 or ketchup on your $50 bone-in rib eye. Come on Cascadia! We have more fish than we know what to do with, so it's up to us to lead the way. Dump the condiments in Elliott Bay, the Willamette River, and Burrard Inlet !)

Feria de San Fermín (in Cascadia)

In honor of the annual event in Pamplona, I whipped up a nice Spanish paella last night. As usual, I imbibed throughout the whole process and forgot the peas! Nonetheless, it turned out to be a fantastic dish - the color, aroma, and taste of saffron is one of my favorites.  So, too, is Rosé...

Last Night's Paella

No, we didn't have the traditional Albarino or a Rioja Blanco to compliment the dish, so we made due with this nice French (Rhône) Rosé.  We don't get too uptight about that kind of stuff - mixing countries of origin and cultures at the same time. We are American, after all, and, as such, are used to bastardizations borrowing the best from what any particular culture has to offer. (If mixed breed dogs are better, why can't the same theory be applied to food?)

The accompanying wine.

  

I say don't limit yourself! Leave all that pretentious BS at the door.  You just might get gored if you don't.

"This wine is too good for toast-drinking, my dear. You don't want to mix emotions up with a wine like that. You lose the taste."

- Chapter 7, The Sun Also Rises, Ernest Hemingway