Seattle weather blowing my mind; pork chops not quite
The weather in Seattle has been out-of-this-world beautiful. The sunrises and sunsets over the past week have been magnificent: sunsets that cast Mount Rainier a blushing pink, a golden sunrise through downtown Seattle, and a penultimate performance Friday evening of epic proportions.
The science behind these majestic dawn and dusk appearances is far less glamorous — the air is dirty enough to warrant a burn ban. After some weekend snow, the dirty air has been cleaned, the burn ban lifted, and Seattleites are happily sitting in front of fires, watching the city get dusted with white.
I spent the greater part of Sunday morning watching birds in the garden. The count is: a pair of hairy woodpeckers; a bushel of black-capped chickadees; chubby gray bushtits; Canada geese; a high-flying and very flappy cormorant; a seagull; crows (so many crows); a Stellar’s jay; and a dusty-red waxwing eating red berries.
If you want to see a brilliant bird, look at this video of a crow sledding on a roof. This wild bird is using a tool for fun. Crows are known to make and use tools on par with chimps. Add to that equation a bird seeking a thrilling experience? Mind blown.
Somehow, I was able to tear myself away from the birds and cook a couple of pork chops. I followed a Gourmet recipe that used a coriander-cumin spice rub on some very plump chops.
The flavor on the crust was delicious — lime, cilantro on a crunchy seed coating. But, the inside of the pork was almost too mild, delicious only because it was a free-range chop from Dot’s. I think it needs a bit of time marinating, or better yet, perhaps a good overnight brine with some of the same coriander, cumin, a bay leaf, some brown sugar and salt? It’s time to roll up my sleeves.