I know what you’re probably thinking. Grand Central Oyster Bar, AGAIN? Yes, I do wonder about it myself as to why I even bother blogging about Maya and my food adventures in New York City when we go to the same few places over and over and over again … but please forgive me. We are two creatures of gastro habit. We like what we like. And I like to document our trip here so we can look back and reminiscent, even if I’ve written about this place twice on this blog already (here and here). 
But look! We ordered grilled scallops, something other than oysters this time for a change! Isn’t that an improvement? Oh, wait, what? We ordered the same thing before? Okay, fine, I give up. I’m sorry. There, are you happy?
We certainly were, after two dozen fresh oysters and a plate of scallops drained in butter, all washed down with a (few) bottles of lovely Chardonnay.
The last thing I expected to find in the state that introduced 
Maya and I went to 
Risotto is like a great little black dress. It’s very simple to make yet it gives that feeling of sophistication and class, and is appropriate for any occasions – for a dinner party with friends, or on a lazy night like tonight.
If Risotto is a little black dress, La Cruset pot is like a wonderful pair of Jimmy Choo heels that completes the outfit. This lime green cast iron pot is magical, and there’s no other way to describe it. The way it makes chopped onion and carrots caramelize is nothing short of perfection, and it has a way of making the cooking process incredibly enjoyable.
My work sends me to Portland, Oregon often, and despite the fact that it rains more than six months out of the year, I’m not complaining. The varieties of Pacific Northwest cuisine I get to experience during my stay compensates for the miserable, gloomy days.
To this date, I cannot decipher Jennifer Aniston’s soaring popularity. Is she adorable? Absolutely. Talented? I guess. Fashionable? No doubt. But the most beautiful? And the Hollywood “it” girl? Hmm .. I’m not too sure about that one.
I ordered the grilled salmon sandwich accompanied by a scoop of cole slaw and hush puppies. You can tell that the fish was fresh and nicely grilled but the slaw was bland and hush puppies … very rubbery.
Maybe if I return when the sky is clear and the air is fresh, I may have an entirely different experience. And maybe try the crabs that they’re famous for too. But to be frankly honest, I have no desire to even do that. Does this make me a bad person to dis everyone’s best friend like that?
If I were a dish, I think I would be something like this one I cooked up the other day: a seared albacore with wasabi butter and ponzu, with a side of Japanese eggplant and asparagus grilled with sea salt and olive oil. It may sound complicated but it is rather a simple dish of fresh fish and traditional Asian ingredients jazzed up with a little bit of everyday items. I would like to think of myself hopefully as someone who successfully adapted to the American way of life while managing to preserve the authentic Japanese heritage, like a fusion cuisine.
Lavender and OliVE 