"Seppia and Oxtail: Stewed cuttlefish bits, oxtail bits, garlic, and chili in a mound of creamy polenta. Creamy, heavy polenta. Filled with a thick sauce featuring meat of the land and the sea. Oh. Boy. This was great"
— The Girl Who Ate Everything
Print Media
"Al di Là has also been doing its tripe appetizer since the beginning, and I hope it will do its tripe appetizer until the end. Blissfully slimy and appropriately chewy, the tripe is cooked and served in a bath of white wine, soffritto and tomatoes, with grilled peasant bread that you can, and should, use to mop up the liquid remnants."
After two weeks of Seattle posts, I think it's about time to sunset this dying category since it's just killing my page rank from shitty to shittier.... [more]
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Fuck North Carolinians. Just get that out of the way. Back to posts about Seattle though. The skies are definitely not always sunny in Seattle in the... [more]