SPRING — Wow, it’s here in all its glory. Everything is in color and the trees are that beautiful shade of green that I love. I hope you enjoy this time of year as much as I do.
Book club will be at Kathy Lembo’s #214 we will be chatting about Remarkably Bright Creatures by Shelby Van Pelt. We will meet on April 8th . Let Kathy know if you plan to attend.
Traveling Neighbors
I’m so jealous of a couple of our neighbors.
- Carole is off with family visiting Japan. I can’t wait until we get a report of her adventures.
- Kayoko is visiting Vienna, Hamburg, and London
- Edy is on one of her speedy business trips to NYC
Recipe du Jour
Pork Chops with Mushrooms, Red Wine & Thyme
Serves 2
2 pork chops room temperature
3 garlic cloves
¼ tsp fresh ground black pepper
½ tsp table salt
3 T butter
10 sprigs of thyme
6 button mushrooms sliced thin.
½ cup red wine
½ cup water
- Peel garlic cloves, cut one in half, and crush the other two gently with the side of the knife.
- Pat pork chops dry, then rub the garlic clove halves over the pork chops before seasoning with salt and pepper.
- Heat a pan over medium-high heat and add 1 T. of butter. Add the crushed garlic cloves and the thyme springs. Cook until fragrant for 1-2 minutes.
- Melt another 1 T of butter the pan, and sliced mushrooms and cook until nicely colored and saturated with the butter 3-5 minutes.
- Remove the garlic cloves and throw them away, then remove the mushrooms and thyme from the pan and set aside for now.
- Melt another T of butter in the pan and add the pork chops. Cook for 1-minute per side until they have a nice color, more if your pork chops are a bit thicker.
- Add the mushrooms and thyme back to the pan. Then pour in red wine and water, mix gently, and bring to a simmer. Simmer over medium heat for 2 minutes per side.
- Remove the pan from the heat. Cover with a lid and let pork rest for 5 minutes. Remove thyme sprigs and discard.
- Remove pork from pan along with mushrooms, if sauce is too thin you can reduce for a couple of minutes.
- Serve pork and mushrooms over mashed potatoes or pasta, top with red wine sauce
Tip
Use bone in pork chops, the bone adds flavor let rest remove from fridge at least a half hour before cooking, cook until 145 F before resting.
Adjust cooking time depending on how thick your chops are, if they are thick simmer a little longer.
You can swap part of the butter with olive oil.
Thyme can be swapped for rosemary.
Tip
I don’t usually buy meat products from Trader Joe’s but not wanting to run down to the Town and Country Market for a couple of pork chops I chose to pick them up from Trader Joe’s. They were wonderful, thick, and evenly cut.
Entertainment Recommendations
TV Recommendations
We watched a movie named Conspiracy the movie is based on the meeting of Nazi leaders at Wannsee which determined what Germany was going to do with the Jewish population of Europe. The acting is superb, Kenneth Branagh, Stanely Tucci and Colin Firth. This is a movie that should be shown in history classes all over. The dialog is the actual transcript of the meeting.
We found it on Apple TV, we did have to pay for it but well worth the money.
Restaurant Review
Grazie
Additional information on the review last month of Grazie. We went to Grazie this past week and had an early dinner. My dinner was an appetizer portion of veal meatballs. 3 meatballs which will melt in your mouth. Jerry had an appetizer of coconut prawns which he thought were some of the best he has ever had. We were stuffed, the service was great. It took us about a half hour from here.
We recommend it highly either for lunch or dinner. We were there about 5:00 and had no problem getting a table but it was filling up fast when we left, so maybe reservations if you plan to have a 7:00 dinner.
Mamma Melina’s
We have reviewed Mamma Melina Ristorante in the past. Recently Jerry and I had the opportunity to go over to University Village so chose to time it so we could visit Mamma Melina’s for their wonderful Happy Hour. The area they use for Happy Hour is small so if you lucky you will get a seat, we were able to sit outside the normal designated area if we were gone by the time their evening dinners showed up. The Happy Hour menu is a good deal, ½ the normal price. I had a wonderful pasta bolognaise.
Happy Hours
Sunday-Thur.3-6 and 8-9 PM
Friday-Sat 3-6 and 9-10 PM
Tips for seasoning steak
Salting early, and generously, also means you’ll have properly seasoned meat throughout the steak, not just on the outside, which is what typically happens when you salt right before cooking. Aim to salt your steak roughly an hour before cooking. If you have the time, you can salt it and let it rest in the fridge overnight for the most flavorful results.
It’s also important to emphasize that you really want to be generous when salting steaks, as some of the salt will inevitably fall off. Our recommendation is one teaspoon of kosher salt per pound (and about half as much pepper), but if cooking a thinner cut, you can be less generous.
For more even coverage, sprinkle the salt from a good height above your steak when seasoning. This technique will help avoid concentrating salt in any particular spot.
Choosing the Right Salt
The kind of salt you use matters greatly. We prefer using kosher salt because it has larger salt grains that distribute evenly and better adhere to the meat, which reduces the likelihood of over salting. Not all kosher salts are created equal however, as the size of the crystals among brands can differ greatly.
This matters because that means a teaspoon of one brand can be saltier than a teaspoon of another brand. In the Southern Living test kitchen, we opt for Diamond Crystal, which is coarser than Morton salt, the other big kosher salt brand on the market. Our test kitchens have found that 5/8 teaspoon of Morton salt is equal to 1 teaspoon of Diamond Crystal. If you only keep Morton salt on hand, reduce the amount you use accordingly.
We also prefer the texture and control that we have with coarse ground black pepper over finely ground when it comes to seasoning steaks.
What about table salt?
Flaky sea salt is prized for its large crystals typically saved for finishing or garnishing a dish. We like to hit a steak with a good pinch of it right before serving for additional flavor and a little crunch.
How To Season a Steak
Follow these four steps for the juiciest and most well-seasoned steaks.
Step 1: Bring the steak to room temperature. Take the steak out of the refrigerator about an hour before cooking so the meat can come to room temperature and cook more evenly. (Unless you are cooking a super thin cut, in which case cooking from cold can help prevent overcooking.) Let the steak warm up on a wire rack placed over a rimmed baking sheet.
Step 2: Season the steak. While the steak is warming up, salt it generously on all sides with 1 teaspoon kosher salt per pound and 1/2 teaspoon of coarse ground black pepper. Let rest uncovered for an hour so the seasoning penetrates the meat.
Step 3: Cook the steak. Prepare the steak to your desired temperature using your method of choice (grilling, stove top, etc.).
Step 4: Rest and finish with flaky sea salt. Allow the steak to rest for 10 minutes before slicing against the grain and sprinkling with flaky sea salt before serving.
Additional Tips and Techniques
These are three other steak seasoning terms to know:
Dry brining
Brines are technically wet, but when the term “dry brining” is used it describes the process of salting a piece of meat ahead of time, which is essentially what we are outlining here. If you opt to salt a steak in advance, especially overnight, you might see this technique referred to as dry brining a steak.
Marinating
This is another technique for seasoning, but also tenderizing steaks. Higher quality cuts, like a beautiful rib eye, don’t typically need a marinade, but tougher cuts like a flank or skirt steak, can really benefit from a marinade. To ensure good browning, it’s a good idea to pat off excess marinade before cooking the steak.
The Best Steak Marinade
Dry rubs
Rubs can help form a flavorful crust on any steak. In addition to salt, dry rubs can contain sugar, other spices, or even coffee. Blackened Seasoning is one example of a classic dry rub, or you can borrow the blend from our Spice-Rubbed Flank Steak With Corn-Chile Relish, to use on any cut of your choice. You can also use your favorite seasoning salts and spice blends too.
Frequently Asked Questions
Can I use other spices besides salt and pepper?
You absolutely can; just be mindful of additional spices on the outside of the steak burning during the cooking process. Some spices to consider adding (in addition to salt) are garlic powder, paprika, or cayenne, just to name a few.
Should I season the steak right before cooking or in advance?
This is hotly debated. We prefer to season a steak early for deep seasoning throughout, but if you don’t have the time or don’t want to salt ahead, generous seasoning before grilling or searing will still produce a flavorful steak.
Can I season a frozen steak?
The seasoning will have a hard time sticking to frozen steak, so sear it first, then season for best results.
How long should I let the seasoned steak rest before cooking?
Aim for around a hour, so that the salt has time to absorb into the meat. If you have more time, let it rest overnight in the refrigerator for the most deeply seasoned results.
Handy to know information.
Identifying poison-hemlock
Visit King County Noxious Weed Control’s webpage on poison-hemlock identification to see photos and get more information. You can also read the poison hemlock fact sheet produced by the Washington State Noxious Weed Control Board.
What to do if you find poison-hemlock
If you see poison-hemlock on City property, please use the Report a Noxious Weed form to report it to King County Noxious Weed Control.
If you see poison-hemlock on your own property and you would like to help create a weed management plan, email noxious.weeds@kingcounty.gov or call 206-477-9333.
If you plan to remove it yourself, always wear gloves and long sleeves. Take frequent breaks when working on removal. Dig it up or pull and discard it in the trash (not in your green compost bin).
More Neighborhood News
Street Closure
145th Street construction reminder: 7-month closure began overnight April 1
This is a reminder that the seven-month closure of N 145th Street between the southbound Interstate 5 ramps and 1st Avenue NE will began Monday night, April 1.
Access to I-5
Over the seven-month closure, the N 145th Street overpass will be reduced to one lane in each direction between the I-5 on- and-off ramps and 5th Avenue NE to maintain access to the interchange. The on- and off-ramps will remain open and be accessible from the east side of I-5 throughout construction.
Map of N 145th Closure Area
Detour routes
Travelers wanting to head east and west between 1st Avenue N and I-5 will need to detour and use N 155th Street or N 130th Street. Bicyclists and pedestrians will take a detour along N 147th Street. Northbound and southbound travel on Meridian Avenue N, 1st Avenue NE, and 15th Avenue NE will not be affected by these projects. Detour signage will be posted to inform travelers of alternative routes. We encourage everyone to allow for extra travel time during the closure. We will continue to coordinate work with our transit partners, the Washington State Department of Transportation, and the Seattle Department of Transportation.
Map of Detour Routes
Contact Shoreline and learn more.
Project email: 145thProject@shorelinewa.gov
24-hour construction hotline: 206-899-5127
Project webpage and construction updates: engage.shorelinewa.gov/145corridor
About the projects
The 145th Street (State Route 523) corridor is a key east-west connection for the region linking bus rapid transit, link light rail, and Interstate 5. The 145th Street Corridor Project and the 145th Street and I-5 Interchange Project support the recommendations of the initial master corridor plan.
The 145th Street Corridor Project will widen 145th Street to accommodate design elements that will significantly improve traffic operations, safety, and mobility throughout the corridor. The 145th Street and I-5 Interchange Project will add roundabouts and improve safety and multimodal access along the 145th Street corridor, helping to connect to the future Sound Transit Shoreline South/148th Light Rail Station.
Because these two projects share a common project boundary at 1st Avenue NE and will be constructed at the same time, the City has decided to combine the I-5 Interchange Project and 145th Street Corridor Project into a single contract for construction. The contract has been awarded to Johansen Construction Company.
Trunk Organizer
I purchased from Amazon a product that organizes and keeps the things I have in my trunk from moving about in my trunk. It was amazing, I purchased it about 10:30 AM and it was delivered here about 4:30 the same day. The name of the one I got is a Simniam, it collapses and comes in several sizes. Mine holds 3-4 grocery bags. No more broken eggs.
May Day is coming up so get ready to celebrate dancing around the May pole. We can put one up in the front of the building. I’m sure everyone will have a great time.
Celebrating May Day reminds me of a trip to Cornwall a few years ago, when Jerry and I were on a trip to the UK. One of our stops was in Cornwall where we had a wonderful time. We happened to be in a little seaside village named Padstow. We didn’t know anything about their May Day celebration, so we were thrilled to be there at that time. The Obby Oss celebration evolved from a ancient Celtic festival of Baltane which welcomes in the coming of summer.
(This link is sort of fun to watch but some of the videos are not loading quite right.)
https://www.cornwalllive.com/whats-on/family-kids/gallery/obby-oss-crowds-flock-padstow-8402266
Obby Oss: Crowds flock to Padstow May Day celebrations
The term Obby Oss, means Hobby Horse. They had a great time, a competition of the “red” group of folks against the “blue” group. If you watch the videos, you will note people have either a red bandana, scarf or a blue one designation which group they belong to. This party went on all day and all night. A fun time. Would love to go back, Cornwall was a great area of the UK to visit.
So Happy May Day to all of you.