Normal Linda Miller Nicholson
saltyseattle Because there's no such thing as too crazy when it comes to holiday napkin folding. #yesthereis 4d

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Normal Linda Miller Nicholson
saltyseattle That time when lunch was so healthy I had to document it because it might never happen again. Purple spinach, Persian cucumber, black salt, full stop. 2w

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saltyseattle Last summer we brought a perilous tree down in the yard, and inside it were two abandoned bird nests. On Saturday, we moved furniture to accomodate the Christmas tree, and we found a tiny, dessicated salamander under the couch. As you do, I rattle-can shellacked the reptile and the nests chartreuse, and now they are tucked in the tree. 2w

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Normal Linda Miller Nicholson
saltyseattle The unwieldy beast is finally adorned. Fortified libations are in order. 2w

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Normal Linda Miller Nicholson
saltyseattle When you make English muffins, you are morally obligated to turn at least some of them into eggs benedict. 2w

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Normal Linda Miller Nicholson
saltyseattle Sometimes the best thing about making giant yolk-spinach-potato-ricotta rav yesterday is having extra to cook for lunch today. #raviolo #raviolone 2w

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Normal Linda Miller Nicholson
saltyseattle I taught egg yolk ravioli (more accurately, raviolone) in today's cooking class. It always makes me nervous teaching it- so many variables. Went super well, thankfully. The nest is potato, purple spinach, and ricotta. 3w
  •   jennifurrrrrrr Amazing 3w
  •   spicepocket Wurd!!! 3w
  •   amandasplate I want to come to a class!! 3w
  •   kyskytchen That sound delicious!! 3w
  •   bill606 Fantastic! 3w
  •   jaemeez @ninj425 cray. 3w
  •   designak Sign me up! Seriously, let me know if you have class openings and I'll enroll. 3w
  •   saltyseattle @bblazejewski I teach adults here in my home kitchen and kids through my local school district. Going to post info about next adult pasta workshop here when I narrow down dates... And sorry this response is so late. 2w

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Normal Linda Miller Nicholson
saltyseattle Muthafucking nooks, muthafucking crannies. Years of tweaking, and I've finally got 'em exactly where I want 'em. Sourdough is the key. 3w

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Normal Linda Miller Nicholson
saltyseattle Current view from the roof. #snow #winterwonderland 3w

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Normal Linda Miller Nicholson
saltyseattle Because sometimes you need a 3 pound cote de boeuf for dinner. Right after this picture was taken, I spilled a little meat juice on the floor. I may or may not have licked it up. 4w
  •   danbransfield Bloody good 4w
  •   saltyseattle @marisab67 was it a Seattle artist? It sounds a little like Judith Kindler- look at her stuff and tell me if it's similar. 4w
  •   marisab67 Oh I hope so I'm going to look now. it was the daughter of one of the Burke Gilman people. Not Lorian. this one had Andy Warhol toilet paper rolls, something by the piss Christ guy, and the coolest fucking avocado green completely intact vintage kitchen you've ever seen. looking now. 4w
  •   wrightkitchen I want to hang out with you soon 4w
  •   saltyseattle @wrightkitchen we are going to make that happen. Are you in town for the holiday or are you leaving? Thinking of having a dessert to-do either night of TG or next day... 4w
  •   wrightkitchen I'll be here giiiirl. Friday would be extra rad if able. 4w
  •   dadthebaker Scrape it up and mail to me please 4w
  •   marisab67 this is so fortuitous. @hels asked who did amazing food photos and I couldn't remember which one of your friends did the vegetable/color palettes and here is Ms. Wright herself. Also, not Judith Kindler unless it is old, Very graphic and huge and bloody. I've always remembered it. Working at The ruins was awesome b/c the people were very nice about letting the caterers check out their ridulous art. One lady had a series of Chagalls just all on her closet wall like 'Oh, hey, Angels, what up?" 4w

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saltyseattle We finished the railing around the rooftop deck today, & while we were fortunate to have a week of dry weather in which to work, damnnn it was coooolllld up here. I emphasized my role as culinary support staff as much as I could in order to sneak away, but I got trapped into helping drill and screw and level enough that I don't think I'll warm up until next July. When we'll have a fab (and safe due to the railings!) party up here, of course:) 1mon
  •   bill606 That looks fabulous! 1mon
  •   jacinthekoddo It looks amazing, Linda! 1mon
  •   jwinser How do you get the lawnmower up to the roof @saltyseattle ? 1mon
  •   saltyseattle @jwinser I love this question because it's what my child asked when he first saw too, expecting that it would be his chore. Luckily we thought better of the difficulties of dirt and mowing and opted to go for a realistic fake equivalent:) 1mon
  •   jwinser Excellent! My next question was going to be how big your trusses were to support the daunting load of dirt. Good call! Love it! 1mon
  •   saltyseattle @jwinser that's the sad thing- our roof was engineered to support 12" of soil, so we really wanted to plant it, but decided in the end that perimeter planter boxes made more sense. 1mon
  •   thirstquest That looks amazing!!! Fun will happen there!!! 1mon
  •   motorbreathsugar @saltyseattle ......So beautiful !!!!!! 1mon

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saltyseattle I made purple pappardelle pasta (say that 5x fast!) from the cool-as-f*ck heirloom spinach, yes spinach, pictured in foreground. Can we talk about that color? And hello, healthy! 1mon

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Normal Linda Miller Nicholson
saltyseattle Here we have the deepest darkest chocolate, tawny port raspberry syrup, and brie frosting. It's a cake fit for a baroness so it's fitting that @thebeeroness is my dear birthday girl recipient. 1mon

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saltyseattle Are you an obsessive cook? This week, I'm singularly focused on pies- can't seem to cook anything else. I think my family is a little sick of it so I vowed that tonight I would make something besides pie, but then I saw the leftover steak, mashed potatoes, gravy, and gruyere, and had the idea to invert a shepherd's pie with the potatoes on the bottom and a real crust on top. It was a little touch of brilliance, my friends. I suggest you make one in this style very soon. 1mon
  •   saltyseattle @tofumom a veg version with a bunch of winter root tubers would be good 1mon
  •   saltyseattle @kleeboles @ztastylife @orderinthekitch pie. The answer is always pie. 1mon
  •   willtaff Yes please! 1mon
  •   dadthebaker It is sheer yummiliciousness! 1mon
  •   xochitlful Cute!! 1mon
  •   tofumom This happened tonight, in a way: Roasted root veggies with chunky wild-mushroom gravy. Flaky crust with ridiculously artsy cut-outs, and FINALLLLLY an excuse to use the ramekins I got from the hippie-pottery-place! (Still didn't look half this awesome but I am grateful for the inspiration!!) 1mon
  •   designak Yes!!! 1mon

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Normal Linda Miller Nicholson
saltyseattle Blackberries make me so hapPIE 1mon

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Normal Linda Miller Nicholson
saltyseattle Cabbage velouté, buckwheat-matcha noodles, radish salmon, & miso butter. I made this a summer ago, and I'm dreaming of it today, as I have been freezing my patoootie off all week installing steel railings on the rooftop. The open-air parties next summer will be worth it, but damn, could we have picked a colder week to spend 8 hours a day outside? 1mon
  •   rootedinthevalley I was gonna say! Isn't it a takeout kind of night?! 1mon
  •   domenicacooks Been wondering what you've been up to 1mon
  •   saltyseattle @rootedinthevalley it's a chicken and dumplings night thanks to a hen carcass and the pressure cooker, mainly because we did takeout yesterday and there are only so many times a week you can eat gross barbecue because it's the only option. 1mon
  •   saltyseattle @domenicacooks I'm so out of it I opened a bottle of Barolo an hour ago and forgot about it until just now. I think seeing you pop up helped remind me:) 1mon
  •   saltyseattle @ediblesf and surprisingly sweet, too. 1mon
  •   domenicacooks I shall take that as a compliment. Cin cin cara 1mon
  •   mun.ster beautiful! 1mon
  •   andrislagsdin @saltyseattle hey Linda. I was so wiped out from the trip. Same dinner both evenings at purple cafe, right across the street from my hotel. Great spot. 1mon

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Normal Linda Miller Nicholson
saltyseattle My preciousss pretzel buns. For technique, see my post a couple back wherein I tried the same kitchen string stranding with high hydration dough with not-so-great results. Finally succeeded with these hot nuggets of love. #pretzel #lye #breadporn #brezel 2mon

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Normal Linda Miller Nicholson
saltyseattle If you can't get to Baja, bring a slice of it home to you. Ethereally-light halibut tacos with traditional homemade fixins and a side of crispy halibut skin. 2mon
  •   laurenthebutcher Amazing. 2mon
  •   venessagold I once described a tortilla as ethereal and my dining companions looked at me like I was crazy. Some people just don't understand. 2mon
  •   jesselynz olé! 2mon
  •   saltyseattle @venessagold they just don't;) 2mon
  •   andrislagsdin @saltyseattle heading to Seattle tomorrow Linda. Any restaurants or favorite pizza spots I should visit? 2mon
  •   saltyseattle @andrislagsdin umm, hello, my backyard? How long are you in town? I think independent and bar del corso are doing some good things with dough. And for pasta (weekday lunch only) go to il Corvo. 2mon
  •   andrislagsdin Love the backyard, can't impose with no notice ;) In town Thursday, Friday. Love these ideas. TY. 2mon

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saltyseattle You win some, you lose some. Tried to play with scoring a high hydration dough using twine instead of a lamé, but the bread expanded so much in the bake that it essentially swallowed the string. I imagine it would work with a stiffer dough, so I may try something bagel or pretzel-like but confined by a string pattern. Anyway, this was pretty before I baked it off, so posting the failure in a slightly more aesthetically pleasing manner. It still tasted baller, just didn't look it:) #sourdough #lievitonaturale #bread #baking 2mon
  •   thedelicious girrrl...same thing happens to me when I buy gstrings too small 2mon
  •   saltyseattle @thedelicious only you could make me see cameltoe in this picture henceforth;) 2mon
  •   saltyseattle @popdos it wasn't gorgeous baked off- I'll see if I can send just you a photo of it rather than subjecting all of iG to the ugly:) 2mon
  •   ne_adventure Pre-sectioned bread! Looks good anyway 2mon
  •   popdos @saltyseattle beauty is in the eye of the beholder 2mon
  •   dbett Are you kidding?! This is stunning! Not sure what you were aiming for, but I think this is among the coolest loaves I've ever seen. 2mon
  •   dadthebaker Oh! Bread that swallows! ;) 2mon
  •   breadartisan Nice idea! 2mon

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Normal Linda Miller Nicholson
saltyseattle Proof that my friends are geniuses: at last night's dinner party, we invented a game called Snapshot. It goes like this- someone takes a shot of Art in the Age SNAP while everyone in the background snaps their fingers while chanting "snapshot, snapshot..." repeatedly until said shot is consumed. Yes, it was as fun as it looked. @designak and @threegreenbeans are pictured here shooting, while @sarahlawer Bo, @kelrs and Frank snap their support. It was as fun as it looked. #snapshot #artintheage #snap #fun 2mon

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