Maddy

Certainly not the first Heritage Dumpling I traveled for, but the first that had peaceful staycation vibes. I finally made my back to Madison for the first time since graduating 7 (!) years ago, and after everyone went back to their real jobs, I still had two days to make myself comfortable in Maddy and Luis's kitchen. Oh and it was beautiful. I spent alllll dayyyyyy cooking and even went out to their garden to pick some ingredients. And then I felt like a happy housewife with everything ready and warm when the couple got home from work. Maddy was first. Maddy identifies as American with European heritage (Jewish and Italian). I met Maddy in graduate school but slightly later than the rest of the frands because she wasn't at the crazy obstacle course department orientation thing. She was still interning at Lindt, and when she came back, I was like no omg she's too cool for me. As it turns out though, Maddy's tactic for making friends is similar to mine: feed them and the right ones will keep coming back.

itchy

 I just want to get home but there's a tree downed on the road. Great now I have to go... all the way around? And I'm so hungry. I'll make my very loose adaptation of Jamaican rundown. It's really just to use up the coconut cream from the cookies. I skimmed the indices of a few cookbooks for coconut cream recipes they all use coconut milk though but it should be fine. Okay I have that leftover piece of duck breast from Monday now, so that's saving me. And the rest of my chrysanthemum greens that need to be separated from the sad wilted bits ya but it'll be nice to have veggies. I wish I had rice, but all I have are noodles... or these super dense rosca de reyes attempts. At least the date and za'atar one will go with the duck...and coconut probably. Check my messages. Well there are bready things on the side in the picture okay I'll just toast a couple pieces of bread. Ooh I'll toast it in duck fat I'll cook all of it in duck fat. Garlic first do I have onions no but I have those pickled onions Okay I'll put those on top or on the side. Refresh my email. Okay garlic and you know there's thyme in the za'tar, I'll just use up more of the green za'tar which is already in the bread great okay what else hmmm cumin. Oh man coconut cream is not a good substitute for coconut milk it's so strong. Salt. More za'tar...more cumin. Oh I need tomatoes, okay I have tomato paste in the fridge perfect. Refresh my email. This coconut cream is still so strong, more salt, more savory I'll add some MSG. The greens in duck fat over here. Check my messages. It seems the rain has stopped remember to take out the compost. Check my messages real quick. Email. Add the sliced duck in now so it can soak up some flavor. Need to turn up the greens I still need this pan to toast the failed bread. Oh I also need allspice for the curry thing okay allspice hmmmmm where is my allspice do I not have allspice? Okay no allspice how is this possible? Okay whatever plate plate plate. Let me just wash a few more dishes while it reduces down. Refresh my email. Okay greens are done here. Pickled onions... oh maybe the cheong peppers maybe that's too much sweetness oh well it's like a pickle plate. Okay bread bread and knockoff Jamaican rundown into a bowl.

Hey, this isn't bad.

minny things

A baking supplies and classes store that also has a beautiful pastry display. We went for this honey custard filled beauty:

And then I got distracted by the corn filled thing, of course.

middle of nowhere vibes

An opportunity arose to meander through a couple Midwestern towns and why not take it.

Why is there a little goblin in this international friendship garden that's randomly in LaCrosse? I don't know.

flavor bombs

My favorite thing about going out for Thai food is that the flavors are just so intense and punchy. Nothing is subtle, and I don't want them to be. I want a jar of every sauce I put in my mouth at Fish Cheeks.

Notes to self: eat more crisp raw veg with super savory spicy pasty dipping sauces, crunchy herb salads on everything, 

Grilled pork cheeks - marinated in fish sauce, jeaw sauce.

Nam Prik Goong Siap - spicy shrimp relish with garlic, shallot, chili, lime, fish sauce, palm sugar an and fresh veggies including these tiny little radishes *face holding back tears emoji*

Crispy rice salad & pork - crushed coconut crispy rice tossed with sour pork, mint, chili, saw leaves, lime, ginger, peanuts. Feel like I've had crispier rice salad though.

Fried fish with garden herb salad - whole fish, culantro, cashews, chili, pineapple, ginger, pickled garlic dressing. We love a varied textural experience.

Coconut crab curry - Southern style, house-made curry paste, betel leaf makrut lime. Almost punishingly spicy, but did that stop me? No.