Apr 26
Another spring one, from the same meal as yesterday’s post. We served this one alongside grilled salmon, roasted brussel sprouts, bread, and salad, and ate our first outdoor family dinner of the year. There was a heater, to be certain, and it was too dark outside by the time dessert was served, but it was still lovely to start the evening outside.
Oh boy. I have a lot catching up to do. I mean this mainly in terms of things to tell you, but I suppose it also applies to life in general, at the moment. We’ve been away from normal life for a long time, and that means we generally always have a lot of catching up to do.
First, the big news – we decided that we’re moving to Madison, Wisconsin at the end of the summer (!!!), where Brett will start his PhD program (at UW-Madison). We’re both really happy and very much looking forward to getting back to a sort of normal, stable, stationary life again (we’re not ready for it quite yet, but a few months from now sounds perfect). During our short visit to Madison earlier this month we found a cozy, homey flat to rent, and along with plenty of room for guests it has a huge screened-in front porch and a big colorful kitchen. I’m particularly excited about having the space and the stability to work on projects I’ve been wanting to do for a long time – like home-brewing, and canning, and making cheese, and setting up the smoker I got for my birthday this past fall. We always knew we’d be leaving Claremont at some point, so for the last two years or so we were there we avoided setting up some of these more labor- and time-intensive projects that would require new equipment and space. But now we have the perfect space to do it, and things like canning will make a lot more sense when we’re living somewhere with actual seasons, somewhere we won’t be able to access most produce throughout the year.
So – you can look forward to lots of posts about adapting to life in the Midwest and settling into our new home. Read more
Apr 17
Just as I did with South America, here’s a quick roundup of my favorite food-related experiences in Southeast Asia. In terms of food and beverage (as well as many other things), these two months were quite different than the previous two – entirely different styles and flavors, different traditions surrounding food, and different attitudes and behaviors on our part. For instance, by this point in our travels we became far more comfortable with eating street food, which was much more abundant in Southeast Asia than in South America. At the beginning of South America I was generally fairly wary, unsure of how to tell what would be safe. By the time we got to Southeast Asia those feelings were long gone, and I happily and readily dug into anything and everything we saw on the street that looked delicious. More often than not we’d sit down at a place based on the signage, hold up two fingers (“two orders, please”), and eat whatever they brought out. It was definitely to our benefit, since a lot of the non-street food we had was incredibly mediocre. (I’m sure if we had gone to fancier places, there would have been some pretty great stuff.) We also discovered some of our most favorite dishes this way.
Apr 8
Just a quick check-in, and the first recipe in ages. It’s not really a recipe recipe, per se, but it’s still something.
We’re in the midst of our whirlwind three-week United States tour – San Diego, Los Angeles, Eugene, Davis, Minneapolis, Madison, New York, New Orleans, Portland, and finally back to Eugene for a week before we head out again. Right now we’re in the portion of the trip where we’re visiting (in rapid succession) and then choosing the city where we’ll be moving at the end of the summer, which might even involve us signing a lease for our new home. All in the next five days. Whoa.
This comes in the midst of a sort of vicious and sneaky exhaustion that crept up during our last week in Southeast Asia, only to be exacerbated by jet lag and all the rapid travel that’s happened since. It’s all taken a toll on our diets, especially as we’ve been getting together with friends and spending more time in airports than I would like to admit.
So during our brief 18-hour stay in Eugene, 18 hours that included going through our mail from the last five months, doing our taxes, going for our first run in five months (ouch), buying new phones and a new laptop for me (yay!), and reorienting ourselves with our belongings enough to pack for this part of the trip (oh, and sleeping, sort of), I took full advantage of my little window of opportunity to use a real kitchen and made myself exactly the sort of meal I’ve been craving for months.
Mar 25
After Cambodia, we spent almost three weeks – nearly half our time in Asia – in Vietnam, starting from the south in Ho Chi Minh City/Saigon and working our way north along the coast to Hanoi. Neither of us would hesitate to say it has been our favorite place of the last four months of travel (of the last eight, it’s competing neck-and-neck with the Canadian Rockies). Across the country people were friendly, travel was easy, and it was easy to relax and enjoy our time in lovely places.
And then, there’s the food. We’re both big fans of Vietnamese food back in the states, so we were particularly looking forward to our time eating our way through the country, south to north. We were not disappointed.
I’ve always said that if I were forced to eat one type of food all the time it would definitely be Mexican food, but I’m honestly not so sure of that anymore. Vietnamese food is the absolutely perfect combination of deep, complex flavors and simple, fresh ingredients, combined in millions of different ways to achieve entirely different things. The number of amazing and amazingly different things they can create with even just a few ingredients is incredible. It can be possible that something made of just broth, rice noodles, and mint leaves can taste like the best thing you’ve ever had, and that’s the sort of simple magic I can get behind.
My name is Bowen and I'm a cooking instructor/food writer/home cook in Seattle, WA. I'm dedicated to community-based food systems that nourish people and planet alike, and this site is an extension of my kitchen - seasonal, fresh food and cocktails made with heart (and sometimes an indecent amount of olive oil) to share with friends and loved ones.
Read more >>
Linen Theme by The Theme Foundry
Copyright © 2025 Bowen Appétit, LLC. All rights reserved.
