savvy spice making

According to a recent article in The New York Times, savvy cooks around the world are upping their cooking prowess by mixing their own spice blends. I’ve not previously described myself as a savvy cook, but it appears I may soon be able to do so.

I brought the Times article with me to Seattle. Today the family journeyed downtown to the Spice Market. We planned ahead having made a list of spices necessary to make five specific spice blends.

About a half-hour after entering the wonderfully spice-scented shop, we were on our way.

It was so much fun as everyone, especially the kids, fanned out to gather up everything on our list. The shopkeeper got into the act with directions and explanations.

A short time ago we mixed up the first spice blend. Za’atar. It is from the Middle East and is used in marinades for grilling poultry or meats.

We will enjoy za’atar marinated grilled chicken tomorrow night.

In the meantime, tonight we held a slider grill-off between traditionally raised ground beef and American Wagyu ground beef.

We have a winner! Everyone preferred the Wagyu sliders. Fun dining. Pun intended.

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