(via bake-me-cupcakes)
Razor Clam Chowder with Black Truffles, Turnip, & Thyme at DARK RYE’s Ritual Issue
This recipe comes to us courtesy of Chef Johnathan Sundstrom, James Beard Foundation Award winner and chef-owner of Lark in Seattle, Washington. If razor or Manila clams are unavailable, use whatever clams are plentiful in your area, such as littleneck clams. Add delicious decadence with a drizzle of black truffle oil or shavings of fresh Oregon truffles, which give the dish a luxurious feel without costing a fortune, as Oregon truffles are available for about 1/10th of the price of their European counterparts…
store houses laden with snow
“Everyone of us is losing something precious to us. Lost opportunities, lost possibilities, feelings we can never get back again. That’s part of what it means to be alive. But inside our heads—at least that’s where I imagine it—there’s a little room where we store those memories. A room like the stacks in this library. And to understand the workings of our own heart we have to keep on making new reference cards. We have to dust things off every once in a while, let in fresh air, change the water in the flower vases. In other words, you’ll live forever in your own little private library.”
— Haruki Murakami
