We’ve been gone for a bit. Sorry about that. The final edits for our narrative cookbook, which will be published by John Wiley and Sons next fall, are due this week. We’ve been buried in baking and tweaking and typing. Everything else except playing with our daughter came to a halt.
We’re back now. We’re almost done with the book. We’re proud of the work we have done. Wait until you see the recipe for bacon-wrapped pork belly!
Danny and I have not decided how we want to celebrate when we complete the manuscript and press the send button. There are so many great restaurants in Seattle. We do know, however, if we could afford it, we’d be running to The Herbarm’s Makin’ Bacon dinner.
You may remember that we were lucky enough to eat at The Herbfarm in August. We will never forget that meal.
Some might say we should never eat at the Herbfarm again, just to preserve the memory of that perfect experience.
Did you just meet us? And have you seen this menu?
Mangalitsa pork cracklings? Ham bone soup with chard? Berkshire-pork-head-and-leek terrine? Caramelized pork belly with duck tongues?
Be still my heart.
To top it all, look at this dessert: wild chanterelle-tapioca pudding with prosciutto, sage, and candied black walnuts. Oh, and quince tarte tatin with bacon-oatmeal ice cream.
Thump.
That was the sound of us fainting.
We can’t go to this dinner. But you? Oh my, you have to go.
The Herbfarm
14590 NE 145th Street
Woodinville, WA 98072
(425) 485.5300
www.theherbfarm.com
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Sweet bacony jeebus. That looks amazing.