October 19, 2012
During our recent birthdays, Spencr and I let down our guards just a little bit while still trying to remain on our low-carb/high-protein diet.
One Sunday last month, after a rather unsuccessful morning trying to tour Pioneer Square galleries for inspiration (most were closed on Sundays), we decided to treat ourselves to lunch at Fadó Irish Pub & Restaurant, about midway between Pioneer Square and our condo.
We’d eaten at Fado before, and knew that the Pub has yummy main-dish salads. And although we’d normally go for the grilled chicken as our protein addition, this day (again, to celebrate our birthdays, and with the urging of our server) we opted for fried-chicken tenders.
My salad–augmented with sliced pears, mandarin oranges, spicy nuts, and blue cheese–was a lovely combo of sweet, salty, and pungent flavors. The crispy, perfectly fried chicken contrasted nicely with soft, super-fresh local baby lettuces.
I had to laugh when I perused the seasonal beverage menu and discovered under the Shots section both Pickleback (Irish Whiskey with a pickle-brine chaser) and Irish Breakfast (Irish Whiskey and Butterscotch Schnapps with an orange-juice chaser and bacon garnish.
Although my father’s side of the family is Irish, and I do love my wine, neither of these tickles my palate, although imbibing one or the other would make me or anyone want to do an Irish jig.