Spicy Chorizo and Potato Tacos

(Adapted slightly from Cook’s Illustrated.) Filling: 2 pounds Yukon Gold potatoes, peeled and cut into 1/2″ chunks 3 tablespoons olive oil 2 tablespoons ancho chile powder 2 tablespoons smoked paprika 3 teaspoons ground coriander 3 teaspoons dried oregano 1/2 teaspoon ground cinnamon 1/4 teaspoon cayenne pepper Pinch ground allspice Salt and pepper 6 tablespoons apple […]

Tomatillo-Avocado Sauce

(Adapted slightly from Cook’s Illustrated.) 8 ounces tomatillos, husks and stems removed, rinsed well, dried and cut into 1-inch pieces 1-2 avocados, halved and pitted 2 jalapeno peppers, stemmed and seeded 1/4 cup chopped fresh cilantro leaves and stems 1-2 tablespoons fresh lime juice 1-2 garlic cloves, minced 1 teaspoon salt   Process all ingredients […]

Three Things, Issue Forty-Two

ONE: MOTHER My mother was my first reader. Standing in the doorway of her bedroom, I’d clear my throat, take a deep breath and read to her my latest writing with all the necessary vocal inflection and emphasis. She would sit, appropriately attentive and listen, smiling and nodding and often give a happy clap at […]

Three Things, Issue Forty-One

“Of all ridiculous things the most ridiculous seems to me, to be busy — to be a man who is brisk about his food and his work.” ~ Søren Kierkegaard ONE: MONDAY MORNINGS AT LA PUSH There was a way I behaved for the first decade I visited La Push: I would rise early before everyone […]

Three Things, Issue Forty

ONE: LA PUSH Going to the ocean when I was a kid meant a day trip to the perpetually socked-in-like-pea-soup Ocean Shores. I’ve loved the ocean’s energy for as long as I can remember, but I never recall there being sunshine at Ocean Shores. We’d pile into our green Chevy van with an ice chest […]