I am sitting here on a lazy Sunday afternoon drinking vodka and listening to Soundgarden.....a lot of vodka. I am probably on my 4th or 5th shot of Luksusowa, plus a few mixed drinks thrown in there- which is a lot for me. Advanced apologies if this post is bloated with drunken ramblings and early 90's Seattle nostalgia. It's my f'ing day off, alright?
Anyway- I'm blogsurfing while Trevor is changing his guitar strings. He's at least 2 shots ahead of me. I don't know why that needs to be public information....this will all come together in the end- I promise.
So like I said, I'm cruising down my blog roll when I get to the very last one- wrightfood, which I must say is one of my favorite blogs out there. His most recent post is a crispy skinned salmon with purple potatoes and Dijon broth. I was drooling all over my keyboard when I remembered the droolworthy blogger award bestowed upon me by Marye a way long time ago for my sweet potato flan, and my promise to pass it on. "It is time", my inner jedi told me.
Let me tell you, dear readers, some of the many reasons why Matt's blog is one that I visit almost daily. First of all- the friggin' amazing recipes. Matt's take on food is completely in sync with mine: simple, local, seasonal. He is also a Seattleite, so it's fun to chat with him about restaurants, the weather, etc. Shameless plug- it's also super cool that he is an ardent supporter of my own place of employment: Crow- Hell yeeeah! Though he has yet to visit our sister restaurant, Betty. (Don't think I haven't forgotten that, Matt.) However, he and his wife do have a toddler toddling around, so his delay in making it over to Queen Anne to dine can be forgiven.
Every time I visit wrightfood, I am blown away. The food, the photography, the writing- this guy should have a cookbook. Oh wait, I forgot! He is currently working on one! I don't know exactly where he is at with that right now- last I heard, he was "publisher shopping", but I have seen advanced previews of it and it is definitely one every home cook should have- particularly those living in the northwest, as his recipes reflect a love for seafood. Having said that, he does give meat and veggies their due props with posts such as grilled leeks, and braised pork spare rib and belly.Another thing I love- Matt is British. Being the total yank that I am, and not knowing many Brits personally, I never get to hear terms such as "bloody" and "bloke" used regularly. I don't know why, but I get kind of a thrill out of it. I am SO. PAINFULLY. AMERICAN.
So, Matt- this shot of Polish vodka is for you. Snag this award and pass it on. You deserve it and then some. Readers- add Wrightfood to your blogroll. Cook up some of his recipes. You can thank me later.