Sen Yai Noodles is the newest addition to Chef Andy Ricker’s growing empire of Thai eateries. It’s all about street-vendor inspired Thai noodles. And they are addictive.
When the sun comes out from behind the grey cloud cover that often blankets Western Washington and Oregon, one of my first thoughts (after the obvious Thank You God) is “Let’s have a picnic.” Is there anything more deeply nurturing than gathering a friend or two and heading into glorious nature with a treasure trove of great things to eat and drink? Not in my book.
I was about to pass them by but intuition nudged, and I instead asked the obvious question: “What are these?” The vendor replied, “Why these are heirloom carrots of course. And you will never taste a carrot with more complex flavor.” Perhaps in response to the skeptical expression on my face, he added, “Don’t worry about how they look.”
Macaroni and Cheese is one of the easiest dishes in the world to prepare and surely one of the most wonderful, which probably accounts for the million-and-one versions that hurried, hungry folks have come up with over the years. (If you read to the end of this post, you will get to my most fabulous rendition, which I promised you a few weeks ago in Quintessential Mac & Cheese, Part 1, which reviews the best of all the Mac & Cheese I ate last year in Seattle, Portland, and Boston restaurants, complete with photos.)