Finding Pink Snow

Happiness is...My Pet Pumpkin

2011-10-15T00:12:00.000-07:00

Every year, for the last 20+ years, I have had a Pet Pumpkin. Not a pumpkin for carving or eating (well on occasion I have eaten my pumpkin in the end...mmm roasted pumpkin), but a special pumpkin that I will sometimes carry around, take on a trip, put next to my bed, or set on my desk to keep me company...a pet pumpkin.

As soon as I see the pumpkins come out at the grocery store I start to get excited. I love pumpkin time! I can't wait to pick out the right pumpkin. Some times I see it right away and other times I've had to sort through huge piles of pumpkins looking for just the right one. Over the years I've had huge orange carving pumpkins, petite sugar pie pumpkins, lovely white ghost pumpkins, elegant crimson pumpkins, pretty green ones, smooth ones, warty ones, and striped ones.

This tradition started back when I was in college and a friend and I adopted a great big orange carving pumpkin, in October of 1990. We took turns caring for it, taking it to class, out for dinner at The 4B's, it went with us to parties, and even to movies. One day, in the middle of winter, our beloved Pet Pumpkin developed a a soft spot and toppled out the window where it landed on a ledge a story below and by evening was completely buried in snow. When the snow thawed that spring, all that was left of our pet was a dark orangey-brown mound of shell that eventually molded over and flaked away in the wind, leaving a permanent black mark that we would check on from time to time.

Now, every year, I get a new pet pumpkin, but none have ever been as special as the sweet little sugar pie pumpkin I got in 2003. I left my pet pumpkin in the office of the meat shop, where I was working at the time, and when I returned the next morning...

This is Barnes.

I found that magically (or at the hands of some silly sausage making boys) my pumpkin had been transformed into Barnes!

She was the Best Pet Pumpkin a Girl could ever hope to have!

We went to bars (she got me a lot of free drinks!) and parties and ski trips. Barnes and I went to work together, went on road trips, and met tons of new people.

She was a fun girl and I think of her fondly every year as the pumpkins are brought out and placed in piles...


Barnes getting candy from my friend Ludmilla


Barnes in her Autumn Finest.

Barnes dressed as a Witch for Halloween.

Barnes out with friends.

Barnes and her Mom.

Barnes with her 3 Aunts.

Barnes with her Brothers and Sisters.

Barnes with her Cousins.

Barnes with her friend Glitch.

Barnes bundled up for a snow day.

Barnes at work on Christmas Day.

Barnes was a Party Pumpkin.

Happiness is...Figs

2011-10-08T15:19:00.000-07:00

Figs always remind me of playing hide and seek. The neighborhood where my Grandparents lived, in California, was full of fig trees, and when I was young I would play hide and seek with the neighbor kids.

We would jumping over wooden fences into garden beds covered with fallen fruit that would squish between my toes and stick to my hands and knees as I crouched under low hanging branches to hide from the one who was "It".

A sticky sweet mess, my grandfather would spray me off with the hose and I would dry off laying on the grass staring up at the sky looking at cloud pictures.

I don't really remember eating figs as kid in any other form than picked straight from the tree and gobbled up. No one made fig jam, or put them in salads, or used them in baked goods.
Growing up in Montana the only way to get a fig was in "Newton" form, so I have never really paid any mind to them (though I do love a "Fig Newton" from time to time).

Figs recently came back into my life, in dried form, when a friend suggested I use them as a pizza topping (really good). Usually figs are out of my price range. They can be very spendy, and since I never quite know what to do with them, I don't buy them. But this year, during the peak of fig deliciousness, I came across a great deal and decided I could afford a little figgy indulgence.

I procured two varieties, the Brown Turkey and the Black Mission. I made a small batch of Fresh Fig Spread with Honey, for making Fig Bars at a later date, and the rest I stuffed with Goat Cheese, wrapped in Prosciutto and oven roasted. I had never tried this preparation before but I am now in love with figs this way. Plus it's super easy to make!

First, wash, dry and inspect all of the Figs you will be using.

Make sure there are no bruises and that they are not over-ripe.

You only want the delicious ones.

Assemble all the ingredients;

delicious Figs, Goat Chevre, and Prosciutto

(I used a scrummy Parma Ham).

Depending on the width of you Prosciutto you may

wish to cut the slices in half or even thirds.

The slices should be as wide and the height of the Figs.

Slice off the stem. Make a cut from the top of the Fig

through to the blossom end, but only cut halfway through.

You are making a pouch for the cheese.

Take a pinch of Goat Chevre, a little larger than a raisin,

and stuff it inside of the Fig. Try to close the Fig

around the Cheese a best you can.

Wrap each Cheese stuffed Fig in a piece of

Prosciutto. Like a little hammy blanket.

Place the Prosciutto wrapped Figs on a parchment lined

baking sheet, leaving about an inch of space between each Fig.

Bake in a 450˚ F oven for 8-10 minutes, until the Figs are

bubbly, the Cheese is fluffy and the Prosciutto is crispy.

Enjoy hot or at room temperature.

*Let the Figs cool for a few minutes before nomming because the

cheese will be crazy hot.

These Figs make great appetizers for parties, are tasty thrown on a

salad, and make a delicious anytime snack. Loves!

For a little added loveliness drizzle the warm Figs with a

bit of golden honey or syrupy balsamic vinegar. *slurp*

Baked Goat Chevre Stuffed Figs Wrapped in Prosciutto

12 fresh Mission Figs

12 fresh Brown Turkey Figs

8 oz. Goat Chevre

12 slices Parma Prosciutto (more if slices are small)

Preheat oven to 450ºF.

Wash, dry, and inspect your Figs.

Slice your Prosciutto in half.

Cut each Fig halfway down the center lengthwise; you want the Fig to remain whole.

Stuff a plump raisin size piece of Goat Chevre into the slit of each Fig.

Wrap each Fig with Prosciutto and transfer to a parchment lined baking sheet.

Bake the Figs until heated through and Prosciutto is crispy, about 8-10 minutes.

Remove from the oven, let cool slightly, and enjoy.

Happiness is...Blue Cheese Caramel Sauce

2011-09-24T14:58:00.000-07:00

September

The goldenrod is yellow;
The corn is turning brown;
The trees in apple orchards
With fruit are bending down.

The gentian's bluest fringes
Are curling in the sun;
In dusky pods the milkweed
Its hidden silk has spun.

The sedges flaunt their harvest
In every meadow-nook;
And asters by the brookside
Make asters in the brook.

From dewy lanes at morning
The grapes' sweet odors rise;
At noon the roads all flutter
With yellow butterflies.

By all these lovely tokens
September days are here,
With summer's best of weather,
And autumn's best of cheer.

by Helen Hunt Jackson

I can't deny that I have been enjoying this late Summer/early Autumn weather. Though the days are clearly getting shorter, we have had clear sunny skies and mild, warm evenings with wonderful briny breezes. Lovely weather.

Call me crazy, but I've even been enjoying the humidity. We don't often get hot and humid here in the coastal northwest. Sticky heat gives me a good excuse to take a mid-day icy cold shower, which I almost never get to do.

The trees are beginning to change colors, from dark green to gold and amber. There are pumpkins in the market, and I am often dreaming of soup and sweaters and mufflers and long walks on crisp, smoke tinged nights. I love Autumn, it's my absolute favorite time of year.

Another reason I love Fall is Apples. I only eat apples in the Fall, because it is the only time they are any good. I plan on making Apple Pie, Apple Butter, Mulligatawny Soup, and grilled Apple & Smoked Cheddar sandwiches. An Autumn Apple Feast!

I picked up 3 delicious looking Honeycrisp Apples at the market the other day. I planned on making Caramel Apples, but decided I would make a Caramel Dip instead (much easier on the teeth).

When I bought the apples they were sampling them out with Blue Cheese and it was a brilliant combination. I kept thinking about how good the apple and the cheese go together, so today when I got in the kitchen to make my Caramel Apple Dip I decided I would add Blue Cheese to my sauce. Why not? I've had Blue Cheese and Honey before, and how different are honey and caramel anyways?

So good! I kept wanting to taste it again and again. Sweet, creamy, salty, Blue Cheesy, and delicious with my Honeycrisp Apple slices.

I can't wait to share this sauce with everyone I know. I just know it would be scrummy over vanilla ice cream or drizzled over a slice of apple pie.

Blue Cheese Caramel Sauce

25 individually wrapped Caramels, about 1 cups worth

1/4 cup Heavy Cream

1/4 cup Blue Cheese, I used Salemville Amish Gorgonzola

Place the Caramels and Heavy Cream in a small heavy bottomed saucepan, over medium heat.

Stir constantly, until the Caramels have melted completely and the sauce has thickened.

Lower the heat and stir in the Blue Cheese; blend until cheese is completely incorporated into the sauce.

Remove from heat and let cool slightly.

Transfer sauce to a jar or bowl; do not cover until completely cooled.

Enjoy warm, room temperature, or chilled with apple slices, pears, pie, ice cream, or anything else you can think to dip or drizzle it on.

Happiness is...a Paper Hat

2011-09-15T14:33:00.000-07:00

Today is Make A Hat Day, so of course I had to make a hat, because I love hats! Big hats, small hats, berets, cowboy, I wear and love them all.

So, some big decisions to make. What should I make my hat out of?
Felt? Fleece? Tissue? I think Paper. I have lots of newspaper around due to my obsession with doing the daily crossword puzzle...

What type of hat should I make?
Pirate? Porkpie? Fascinator? I do have tons of big feathers in my closet...I collect too much crap. But then again my 'crap' comes in handy for a day like today.

Well here it is, after about an hour of folding and shaping and taping...
My Newspaper Cloche Hat:

I made my little hat out of newspaper, black electrical tape, a piece of
white grosgrain ribbon, and a bunch of pink silk hydrangea.

I think is looks really sweet from the side.

I'll definitely be wearing my hat today!

Happiness is...An Impromptu Breakfast

2011-09-13T12:38:00.000-07:00

After nearly 2 weeks of truly perfect summer weather, today I woke up to this...

The quintessential Seattle morning; cool, misty, briny, and most of all gray. Gray from the Sound to the Heavens. Not rainy, just gray. My favorite kind of gray day. The kind of day that beckons you to stay in your pajamas, open all your window blinds, climb into your most comfy chair and read challenging books and watch terrible movies all day long, whilst you are cuddled up under your most favorite blanket...mmmmm lovely gray day.

So when my friend rang me in the morning, to invite me to go for breakfast, I instead invited my friend over to my place and I would make us both breakfast, as I had no intention of leaving the coziness of my house to spend my morning sitting on some uncomfortable bench, at a slightly sticky table, while being ignored by some snarky hipster server, and spending too much money on a meal I could make myself...better...and I didn't even have to get out of my jammies.

Some masa flour and a little water, and in minutes I had corn tortillas in my skillet. Strong pot of coffee brewing. In my pantry I had eggs, some goat chevre. a few strips of bacon, and some fresh jalapeno peppers, the makings for a decent scramble or omelette. But a gray day like today calls for something a little quirkier than an omelette or scrambled eggs. I decided to make something I had never had before...Jalapeno Poppers.

I have never had...a Jalapeno Popper. Basically because I could never say, "I'll have the Jalapeno Poppers." Poppers. Poppers. "I want the Jalapeno Poppers." (never gonna happen out in public.)

So I got to work, stuffing my jalapeno peppers.

First, I made sure the peppers were washed well, since I bought

them at the 'Used Fruit Store' and I'm sure about 1000 people had

touched them before I bought them. Then I took the stems off.

Next I sliced the peppers open, lengthwise.

These were going to be spicy with all those seeds.

*It is also a good idea to wear a pair of rubber gloves during

this whole process, or you could end up with a nice

capsicum burn in your hands and other parts of your body

if you touch anything.

Using a grapefruit spoon, I scraped out all the seeds and

membrane from inside the peppers. I want them zesty but not

mouth burning.

Using my (gloved) fingers I placed a small amount of goat

chevre into each half of the peppers. Just enough to be flush

with the rim of the pepper.

Stick the goat cheese stuffed halves back together again.

I cut my bacon strips in half and wrapped each

pepper in a half of strip of bacon. You can secure the bacon

to the pepper with a toothpick or small skewer, but I used the only

thing I had, some bamboo cocktail picks.

*I soaked the picks in water for awhile so they wouldn't

burn during cooking.

I had preheated the over to 450˚ F.

Then I placed the bacon wrapped peppers on a baking sheet,

I cooked the peppers for 10-15 minutes, until the bacon was very crispy

and the jalapeno was tender and the cheese melty.

We enjoyed out Jalapeno Poppers with corn tortillas, some

fried eggs, a little heated salsa and lots of coffee.

We ate in out jammies too!

Baked Jalapeno Poppers

6 large Jalapeno Peppers

2 oz. soft Goat Cheese, I used Chevre

3 strips of thick-cut Bacon

Kosher Salt & Pepper, to taste

Preheat the oven to 450˚ F.

Put on some rubber/latex gloves!

Cut Jalapeno Peppers in half, lengthwise. With a spoon, scrape out the seeds and membrane. Fill each jalapeno half with a little Goat Cheese, just to the rim of the pepper. Put the filled halves back together and wrap each jalapeno with a half slice of Bacon. Secure the bacon by sticking toothpick or skewer through the middle.

Bake on a sheet pan for 10-15 minutes, until the bacon is crispy. If, after 15 minutes, the bacon doesn’t look brown enough, just turn on the broiler for a couple of minutes to finish it off.

Sprinkle with Kosher Salt & Pepper. Serve immediately, but they’re also great at room temperature.

Nom Nom.

Happiness is...Green Tomatoes

2011-09-09T23:07:00.000-07:00

Here it is, the beginning of September, and we are finally getting our summer. It has just been downright gorgeous for the past week, low 80's, cooling breezes coming in off the Sound, spectacular sunsets...I can't believe Fall is right around the corner.

Fall's coming alright. You can see signs of it everywhere, the leaves are just a little more red or yellow everyday. The sun is setting a little earlier each day too. You can even smell it wafting in on the misty mornings...it's there, it's real close. Though you'd barely be thinking about it on a day like today. So nice.

The urban gardens in my neighborhood are definitely telling me summer is coming to a close. The berries have long been picked, the corn stalks have been cut and are drying in piles along the fences, the peas and beans are disappearing rapidly, and tomato plants are heavy with Green Tomatoes.

Green Tomatoes everywhere I look. I'll spy a red one here or there, and there may be more to come with this hot spell, but I have had my eye on the prize of a big bushel of Green Tomatoes.

I got a pail from a friend, I was allowed to pick all I wanted from my Bank's Community Garden, my neighbor said I could take them all as long as I shared what I put up, and the rest I pilfered from some unattended plants in an alley and from an abandoned plot behind a condemned house. Green Tomatoes Galore.

So far I have made Green Tomato Pizza, BL(G)T Soup (Bacon, Lettuce & Green Tomato Soup), Green Tomato Marmalade, Green Tomato & Grape Chutney, Fried Green Tomato Sandwiches, and Green Tomato Mincemeat (no real meat of course) to be put up for Christmas Pies.

But, by far, my favorite Green Tomato application this year has been My Green Tomato Coffeecake. Inspired by a co-worker who made Mango Bread, I said, "Why not? Green Tomato could be good in a cake." Little did I know just how good.

I love sweet & tart together, and this cake has that. It is dense but not dry, because the Green Tomatoes make it very moist. Plus it's chock full of goodies like raisins, nuts, and coconut (pretty much everything I had laying around in my pantry). A little streusel topping and a dusting of powdered sugar and 'voila', Green Tomato Coffeecake. Nom Nom.

I made sure I froze enough diced Green Tomatoes to make this coffeecake at least two more time this fall. It will be so good on a crisp Autumn morning with a hot cup of coffee.

GREEN TOMATO COFFEECAKE

For Cake:
2 c. Raw Sugar
1 c. Vegetable Oil
3 Eggs
2 t. pure Vanilla Extract
1 1/2 c. all-purpose Flour
1 1/2 c. Whole Wheat Flour
1 t. Kosher Salt
1 t. Baking Powder
1 t. ground Cinnamon
1/4 t. freshly grated Nutmeg
1 cup Walnuts
1/2 c. Black Raisins
1/2 c. Golden Raisins
2 1/2 c. diced Green Tomatoes
1 c. shaved Coconut (the really big stuff)
Powdered Sugar for dusting

For Streusel Topping:
1/2 c. all-purpose Flour
1/2 c. Oatmeal
1/4 c. packed Brown Sugar
1/4 c. Raw Sugar
1/4 t. ground Cinnamon
1/4 t. freshly ground Nutmeg
3/4 c. chopped Walnuts
a pinch of Kosher Salt
3/4 stick Unsalted Butter, cubed

Prepare the Streusel Topping:
Combine the Flour, Oatmeal, Brown Sugar, Raw Sugar, cinnamon, Nutmeg, Walnuts, and Kosher Salt in the bowl of a food processor. Add the cubed Unsalted Butter and pulse until it looks crumbly. Set aside.

For the Cake:
Preheat oven to 350°.
Grease a 9x13 inch baking pan, set aside.

In mixing bowl, beat sugar, vegetable oil, eggs and vanilla until smooth and a little fluffy. Sift together the flour, salt, baking powder, cinnamon and nutmeg; slowly beat into egg mixture.Blend well. Stir in pecans, raisins, green tomatoes, and coconut. Pour batter into prepared baking pan and cover evenly with the streusel topping.

Bake for one hour, or until a wooden pick or cake tester inserted in center comes out clean.

Let cool completely and dust with powdered sugar. Eat & Enjoy!

A slice I took to work for lunch.

Happiness is...Rhubarb Chutney

2011-08-26T23:05:00.000-07:00

I have a Dear Friend who grows Rhubarb in her backyard, and from time to time she will lavish me with a bow-tied bundle.

The same friend who provides me with the delicious ruby red stalks, made the most wonderful Lemon Custard Rhubarb Pie, that I'm kvelling over nearly 2 months later. That was one delicious pie...A creamy, sweet, sour, refreshing bit of Heaven that pie was.

On my own I have done the Rhubarb Pie, the Strawberry Rhubarb Crisp, Red Wine Braised Rhubarb, Raspberry Rhubarb Ice Cream Topping, and even a Rhubarb Upside-down cake.

Now I'm all about something a little more exotic, a little more sweet-savory, a little more...chutney.

I've done all sorts of chutneys, from apple to mango and even green tomato. So why not Rhubarb?

Funny thing about chutney, it's transformative. Chutney makes pork and ham elegant, magically makes a simple hunk of cheese and a bit of bread a grilled cheese masterpiece, and bring it out at a party and suddenly everyone is wowed.

All from a few slices of fruit, a bit of onion, a little sugar, a few pinches of spice, a splash of vinegar, and a tiny piece of time.

Rhubarb Chutney

1 T. Olive Oil
1/2 a medium Yellow Onion, finely diced
1/2 lb. Rhubarb, cut into 1/2" pieces
1/4 c. seedless Raisins
1/4 c. dried Cranberries ~or~ Cherries
1 1/2 t. freshly grated Ginger Root
2 Cinnamon Sticks
1/2 t. Curry Powder
a pinch or 2 of Kosher Salt
1/4 c + 1 T. packed Brown Sugar
1 T. Grand Marnier (optional)
1 T. Balsamic Vinegar

Heat the Olive Oil in a heavy bottomed saucepan over medium heat. Cook the Yellow Onion until translucent, about 5-6 minutes.

Add the Rhubarb, Raisins, dried Cranberries, Brown Sugar, grated Ginger Root, cinnamon sticks, and a pinch of Kosher Salt. Cook over medium, stirring,stirring, stirring, until rhubarb begins to break down, 8-10 minutes. Stir in the Curry Powder, Grand Marnier and Balsamic Vinegar. Continue cooking and stirring until the liquid thickens and the Rhubarb is tender but not completely mushy.

Remove from the heat. Let the chutney cool slightly and then remove the cinnamon sticks. Taste and adjust seasonings if needed. Chill completely in your cooling box. Store chilled.

Makes about 2 cups of chutney.

As I deal in cheese, I would suggest pairing this Rhubarb Chutney with a sharp cheddar, such as Kerrygold's Vintage Irish Cheddar, or with a milder brie, like Marin Rouge et Noir Brie, and a bit of crusty bread.

Happiness is...Gorgonzola Crackers

2011-07-12T14:06:00.000-07:00

Every summer these crispy, flaky, cheesy, scrummy crackers make an appearance from my recipe vault.
I love making them because they are so easy!
It's actually quite shocking how few ingredients go into these delicious nibbles.

I like to make up tons of dough and keep it in the freezer, in rolled out sheets, so I can bake fresh crackers whenever I have guests coming over or have an unexpected BBQ/Party to go to or whenever a tasty snack is needed.

Wonderful with bubbly, wine or washed down with a cold beer, you can take them to most any function from picnic on the beach to sunset cocktail party.

Gorgonzola & Walnut Crackers
Adapted from Ina Garten 2008

1 stick (1/4 lb.) Unsalted Butter, room temperature
8 oz. (1/2 lb.) Amish Gorgonzola Cheese*, crumbled
1 1/2 c. unbleached All-Purpose Flour
1/2 t.-1 t. Kosher Salt, taste the dough for saltiness (sometimes I add even less)
1 1/2 t. freshly coarse ground Black Pepper (I use a mix of Pink, White, Green and Black peppercorns)
1/2 c. Walnuts, finely chopped
1 T. Water
1 Egg, beaten with a touch of water for an egg-wash

In the bowl of an electric mixer fitted with the paddle attachment, cream the Butter and crumbled Gorgonzola together funtil smooth. Reduce speed to Low; add the Flour, Kosher Salt, Black Pepper, and Walnuts; mix well, about 1 minute, dough will be crumbly. Add 1 tablespoon of Water and mix until combined.

Turn the dough onto a piece of plastic wrap or a plastic produce bag, and form the dough into a 1 inch thick disc. Wrap the disc in plastic and refrigerate for at least 30 min. or up to several days.

Preheat the oven to 350 degrees F.

Between two pieces of plastic wrap or parchment paper, roll the cracker dough out to a sheet about 3/8 of and inch thick. Using a pie wheel or sharp knife, cut the dough into 1'x1' squares. Using a bamboo skewer poke a divot in the center of each cracker, to prevent bubbles. Transfer the squares to a sheet pan lined with parchment and brush the tops of each square with Egg-wash.

Bake for 14 minutes until very lightly browned. Rotate the pan once during baking.

Cool and serve at room temperature. Enjoy!**

*Don't be afraid to substitute any other crumbly blue cheese. I've used Stilton, Roquefort, and all kinds of Blues, you just don't want one that is too creamy. Try a new cheese every time you make a batch until you find your favorite. Goat Cheese works wonderfully as well!

**They won't last long!

Happiness is...Dim Sum

2011-07-01T23:12:00.000-07:00

Yes. The last time I posted it was cold, wet, windy, and gray...much like it is today. When is summer ever gong to get here?

Since October I've left a job, found a great new one, spent a horrible winter in a house without heat, found a new apartment with a view of Puget Sound and the Olympics (and heat), moved myself in, car load by car load across the city whenever my work schedule allowed, and I am now unpacked and settled.

I've had very little time to do much relaxing, much exploring, or much writing, but at least I found the time to eat Dim Sum...lots and lots of Dim Sum!

Dim sum is quite and experience. The good places are always packed (though you usually don't have to wait long for a table) but the atmosphere is jovial and noisy with chattering patrons, clinking tea cups, and the squeaking wheels of dollies loaded with towers of tin rimmed bamboo steamers and shimmying ceramic plates. I just love it!

It is best to go to Dim Sum with a group of people so you can point and pick a bit of everything that comes by on the cart. Savor. Sit back. Sip some hot tea. Talk. Digest a little. Then point and pick a few more Cantonese delicacies as the trolly comes by one last time. A very nice way to spend an early afternoon.

Soup Dumplings

Caution: The rich broth is near boiling hot!!!

It's like Chicken Noodle Soup in reverse.

Siu Mai

Steamed pork and shrimp wrapped in tofu skin

and topped with crab roe.

Cheong Fun

Broad Rice Noodles with Shrimp

smothered in Brown Sauce.

I can't get enough of the fluffy, slippery texture.

Chicken Feet

Fried, marinated in Black Bean Sauce, and

steamed to velvety, succulent perfection.

I always order the Chicken Feet first. If the Chicken

Feet aren't excellent, then chances are the other

dishes won't be exceptional either.

A Dim Sum Restaurant's worth is in the Chicken Feet!!!

Fish Ball

Wrapped in Tofu Skin with Peas and steamed.

Pleasantly spongy and briney.

Honeycomb Tripe

The velvety lining sops up the fragrant gingery broth like a

sponge. I enjoy the tender, crisp, snap you get

with each bite.

Fried Tofu & Shrimp Ball

Stunning! The tofu is like creamy egg custard.

Pan Fried Rice Noodles

Hong Kong Style

Fluffy, chewy, crispy all in one bite.

Served with Peanut Sauce and Hoisin.

Fried Stuffed Eggplant

Usually stuffed with shrimp, this dish is

soft, oily, and succulent.

One of my very favorites!

Pan Fried Shrimp and Scallion Balls

The rice wrapper is crispy and chewy, and I

love the whole shrimp inside.

Plus you can't go wrong with toasted sesame.

Ginger Tripe

Texture is just as important as taste with this dish.

The broth should be light and the tripe

should be crisp tender.

Har Gau

Steamed starchy tapioca dumplings

stuffed with shrimp.

Soft and crisp, this is a Dim Sum standard.

Perfect Har Gau should have a wrapper that is soft yet

sturdy enough to be picked up with chopsticks.

It should have a generous amount of filling,

but still be one bite.

Steamed Fish Ball

with Egg Drop Broth

and Chinese Black Mushroom

Love this dish! Savory, briny, slippery,

spongy, earthy, sweet, and rich.

Steamed Tofu Skin Rolls

This one was stuffed with pork, ginger,

and bamboo shoots.

Lo Bo Gao

Pan Fried Turnip Cake

Another one of my favorites!

The Chinese version of Hashbrowns.

I'm going to have a Turnip Cake

Birthday Cake next year!

Fried Green Tea Dumplings

I call them "Turtle Faces".

These fried glutenous rice dumplings are

filled with black sesame paste.

Sweet, bitter, savory combo.

Happiness is...Malena's Taco Shop

2010-10-16T00:41:00.000-07:00

Malena's Taco Shop, in Ballard, is pretty popular in my repertoire of places I dine. I would say I eat there, at the very least, once every two weeks and more often if I have to be in the neighborhood. Thank goodness I have friends who live in the area, but I would still travel out of my way, way out of my way, to eat there.

The interior is nothing fancy, actually it is pretty plain, but it is always clean. There is no table service, you order at the counter, but they do bring the food out to you. There is a self-service soda fountain with good ice and free refills. You've got Tapatio hot sauce on every table, most of the time the only music you will hear is coming from the radio in the kitchen, and if you eat there you get a basket of store bought chips and a pot of pretty decent salsa.

What keeps me coming back is the delicious Hard Chicken Tacos!

Chicken Tacos is all I ever get. Forget the beans. Forget the rice. All I want is a paper plate with three of the most delicious Chicken Hard Tacos.

There is not much to them, just a perfectly fried corn tortilla stuffed full with lightly seasoned shredded chicken and topped off with a hearty amount of crisp iceberg lettuce, chopped tomatoes, and a sprinkling of grated white cheese (could be cotija, could be parmesan, it doesn't matter because it's good). That's it.

The tacos aren't spicy (that's what the Tapatio is for), there is no onion, no cilantro, no peppers. Just plain and simple, fresh and good.

I just love them. I would like them now. Maybe tomorrow.

I hear that the Carnitas Tacos are really good, as well as the Carne Asada Tacos, but I may never know.

Malena's Taco Shop - urbanspoon

Happiness is...Brussles Sprouts

2010-10-15T22:44:00.000-07:00

It's finally starting to feel like Fall! That crisp Fall smell has, at last, hit the air. That wonderful mingling of wood-fire smoke, rotting leaves, and briny-foggy-mist (luvz it!) and it lingers throughout the day.

I have pulled out the sweaters, dusted off the boots, rounded up the mufflers, and mended the holes in the mittens in anticipation of many long walks, kicking through piles of gold and crimson leaves. I enjoy the Fall weather so much! Cold noses and all.

Ooh! And Hats! I get to start wearing my hats again.

Today I took a long walk. The sun was shining and big puffy clouds swiftly raced through the clear blue sky, leaves were falling with the breeze like feathers. Everyone has their porches decorated with pots of kale, the last of the green tomatoes (which I desperately want) are drooping in their beds and the pumpkins are out on the stoops. It was a picture perfect Fall day.

I found myself at the Produce Stand, which was overflowing with the seasonal bounty. There were bushels of beets, parsnips, turnips, sugar pie pumpkins, huge butternut squash, and piles of my favorite vegetable...Brussles Sprouts! Nothing, to me, says Fall cooking like Brussles Sprouts.

I picked out 2 lbs. of petite rose cabbages, nestled them in with my other purchases and practically skipped home, swinging my bag and kicking leaves. I couldn't wait to cook up my favorite Brussles Sprouts recipe.

This has become my "go to" recipe for every Holiday Pot Luck I am invited to, because it is not only super quick and easy to make, but I never ever hear, "Eeewww, Brussles Sprouts!" It's that good.
That, and I never tell anyone it's Brussles Sprouts until after they've tried it.

Hashed Brussles Sprouts

Ingredients:
1 lb. Brussles Sprouts
1 medium Yellow Onion
1/2 c. diced Sausage ~or~ 2-3 strips thick cut Bacon
1 T. chopped fresh Thyme ~or~ 1 tsp. dried Thyme
2 T. Chicken Broth ~or~ Broth of Choice
Balsamic Vinegar, to taste
Kosher Salt, to taste
Freshly ground Black Pepper, to taste

Today I started off by shredding 1 lb. of Brussles Sprouts.

I like shredding the sprouts because they cook so quickly

and there is little chance for uneven cooking

I shredded them by hand, with a knife, but when I need to shred a lot of sprouts

I do it in the food processor, with the slicing blade.

I roughly sliced up I medium Yellow Onion.

Feel free to thin slice the onion, I just like thick pieces.

You could also substitute Red Onion if you like it a little sweeter.

Next I diced up 1/2 c. of spicy Chicken Andouille Sausage.

Normally I would use 1-2 slices of thick cut Bacon, diced, but

I had some sausage in the refrigerator, so I used that.

I've also used Pancetta, Prosciutto, and Italian Sausage before,

but anything smoked or cured or pork will do.

Actually, I've even made it without meat all together and it was great!

I got my skillet really hot and threw in the diced Andouille Sausage,

and cooked it until it started to get all crispy and good.

Then I added in the Yellow Onion and a good tablespoon of

chopped fresh Thyme (use 1 tsp. of dry).

I cook this mixture until the onions are soft and tender.

Finally I threw in the shredded Brussels Sprouts and 2 T. of Chicken Broth

in the pan for a very quick 3-4 minute saute.

I wanted the sprouts to be a brilliant green color and crispy in texture.

Today I finished the dish off with a drizzle of

reduced Balsamic Syrup (I made some earlier in the week),

a pinch of Kosher Salt, and a ton of freshly ground Black Pepper.

This is a great side dish with a roasted chicken or pork loin.

I make these sprouts every Thanksgiving.

I put leftovers over rice with a little soy sauce and steamed tofu.

But usually, I eat leftovers cold right out of the fridge.

Today I just scooped them right up into a big bowl,

threw on my booty-slippers and a scarf and sat out on the

back porch watching the cats in the garden and enjoying my

favorite Brussels Sprout dish in the crisp Fall air.

Happiness is...Po Dog

2010-08-11T13:47:00.000-07:00

It's 1:30 am. You've been pack like a sardine for hours in dimly lit bar rooms. You've had some drinks (many drinks). You're wandering the dark city streets, trying to get the pounding disco music out of your head.

You need Food.

You need Food in a Bun.

You need a Hot Dog.

You need to get yo' butt to Po Dog.

You need to get there Now!

Po Dog is intimate, quirky (with it's 12ft. pixelated portrait of a pug), industrial, minimalistic, and quite possibly has The Best Wallpaper EVER: a Black & White pattern of Colt 45's, Bullets and Floral Print.

Luvs It!!!

What's Good:

The hot dogs are big and juicy and served on a grilled, slightly sweet, brioche bun.

You've got your choice of Kosher Franks, Brats, Polish Dogs, Chicken Sausages, or Vegetarian Weiners.

Icy cold bottles of Mexican Coke to wash it all down.

What We Had:

BLTA DOG

Pepper Bacon, Lettuce, Tomato, and Avocado

The veggies make it good for you.

DUB-T DOG

(minus the Ketchup)

Cheese Sauce, Yellow Mustard, and Crushed Potato Chips!!!

I had this one!

DEEP FRIED DANGER DOG

Wrapped in Bacon & Deep Fried!!!

Topped with sauteed Onions and Chili Sauce

Tasty? Yes.

But I don't think you should make a habit of this one.

CHICAGO DOG

Spicy Mustard, Tomatoes, Sweet Relish, Onions,

Dill Pickle, Hot Sport Peppers, and Celery Salt

It was like having a salad on top of your hot dog!

Really Good Salty Fries.

One order was enough for 3 of us to share.

I still have many reasons to keep going back to Po Dog:

*I need to get an order of Deep Fried Pickles.
*I need to hit it on a day when they have the Mac-n-Cheese Dog...Oh yes!

*I need to try the Morning Glory Dog: Scrambled Eggs, Bacon, and Cheddar Cheese.
*I need time to work up the courage to try the Peanut Butter and Banana Dog.

Don't worry. The Swedish Hospital ER is only a few blocks away.

http://podogs.com/

Happiness is...This Shop Window

2010-06-30T00:36:00.000-07:00

Gnomes and Pandas.
Dancing Flowers and Nohohon.
Astro Turf.
Flamingos.

You can't tell me that this isn't one of the cutest

window dressings you have ever seen.

I can't wait to start my collection of

Solar Powered Bobble Toys

Stare at this window for 5 min.

and I guarantee you will be smiling and
ready to get your Good Mood on.

**Location: Ballard Ave. between Volterra and Carta de Oaxaca

Happiness is...Rainy Days & Hamburgers

2010-06-28T18:38:00.000-07:00

March wind and April showers,

bring forth May showers?

And now June showers?

When is this rain ever going to stop?!!!

This has been one long, wet, gray spring. I'm usually behind my Seattle weather 100%, I like the light gray skies and a little drizzle in the afternoon, but this year has been a little much. Not only has it been cold (I don't believe we have had a day out of the 60's yet) it has been Dark. Really Dark. Thick layers of Dark Gray clouds overhead at all times. It makes you not want to get out of bed, and it definitely makes you not want to leave the house. You just want to lay under a blanket with a hot cup of tea and a cat watching movies all day long. For Days. Then after a week or so, and you haven't left the couch except to pee, and you realize...you're depressed.

Oh God! Depressed!

Even the cats are depressed!

Okay.

You have to get up.

You have to get dressed.

You have to call a friend and get them up and dressed.

You have. To leave. The house!

You have to go get a Hamburger!

Hamburgers make everything better!

And that's what we've been doing this whole rainy season...bein' depressed and eatin' Hamburgers.

**Remember: It has been a really long rainy season.

SALTORO'S

www.yelp.com/biz/saltoro-seattle

Perfectly cooked Lamb Burger on a brioche bun.

The sauces are so good: Moroccan Ketchup, Wasabi Mayo, and Garlic Aoli.

I love the super crispy Yukon Gold Potato Chips.

Plus they make a really good Martini; good olives.

THE TIN TABLE

www.thetintable.com/

As you can see, it's not so much about the burger

as it is about the shoestring fries.

I love this place for Happy Hour, though it can get hot and crowded.

It also has great creaking wood floors and brick walls.

HATTIE'S HAT

www.hattieshat.com

My favorite dive Bar/Burger joint.

Down a couple Vodka tonics,

eat a burger and some fries,

and then you are ready to venture out in the rain

to get all soggy again.

(Looks sunny out but it was actually pouring!)

THE COUNTER

www.thecounterburger.com/

Yes. When chicken is on a bun it counts as a Burger.

Sweet Potato Fries are a must!

Love the multi-grain buns and cocktails.

ZEKE'S BURGERS

http://www.yelp.com/biz/zekes-drive-in-gold-bar

Located in Zekesville, WA. Population: 5

There is nothing better than a Rainy Day Roadtrip

to get a great burger.

Greasy, messy, goodness topped off with crinkle fries.

Not only did we eat out of a bag on a picnic table

in the rain under our umbrellas,

but we shared our table with a Real Honest to Goodness

Hell's Angel!!!

PATTY'S EGGNEST

www.yelp.com/biz/pattys-eggnest-at-chuckwagon-inn-everett

The original one in Everett, WA.

(which is only a hop, skip, and a jump from my house)

Old-school, homey, good coffee, local color.

A good place for a burger.

Ooh! Steak Fries...gotta love the steak fry.

RED MILL BURGERS

www.redmillburgers.com/

A Seattle Favorite!

This is a Bacon Deluxe with Cheese

Loves me some Mill Sauce.

You gotta love Babe's Onion Rings!

Dusted in corn meal and fried to perfection.

Worth every penny.

RUBY'S DINER

www.rubys.com/

My favorite place to go after a movie at the mall.

Yes. Every once in a while I got out to watch a movie.

Cute girls with ponytails and diner uniforms.

Good music and lots of chrome.

You feel wide awake and stimulated after eating here.

It's so bright and shiny!

VERA'S

http://www.yelp.com/biz/veras-restaurant-seattle

Patty Melt + Coffee Shop = Good

Good service.

Pink formica.

Pie case.

That special coffee.
Rye bread grilled, not toasted.

All = Good

The Mushroom Swiss Burgers are always tasty.

The grilled to order garlicky mushrooms

are so good we usually get an extra side order.

THE SEATTLE BURGER COMPANY

www.yelp.com/biz/seattle-burger-company-seattle

What stands out for me here is that they serve

the Prettiest Burgers!

The burgers always look ready to have their picture taken.

I've heard good things about the Hawaiian Burger,

but I usually stick to the Classic Cheese Deluxe.

I really like the Onion-ring/French Fry combo,

and the red squeeze bottles of ketchup on the table.

KIDD VALLEY
kiddvalley.com/

My favorite fast-food burger joint in Seattle.
Hands Down!
Thick juicy burgers.
The BEST Root Beer Milkshakes!

Really yummy fries and Hand-breaded Onion-Rings.
Kidd Valley also has the best service.
I want to know where they find such nice employees.

That's it. Our Rainy Day Burger Tour has come to an end.

Looks like the clouds are rollin' back in.
Might be a good night to pick up some burgers.

Happiness is...Free Cheese!

2010-05-25T17:05:00.000-07:00

Let the Festival Season Begin! The Seattle Cheese Fest is... crowded... hectic... unorganized ...and littered with long lines...but hey, It's Free Cheese! And really good cheese too...

I don't mind standing in line for Cheese, it's actually fun. You get to talk Cheese with fellow Cheese lovers, and since the lines move really slow you get to learn a lot about the varieties and how the cheeses are made from the enthusiastic artisans themselves.

Washed Rind...Cave Aged...Triple Cream...Raw Milk...Semisoft...You'll get to know and taste it all.

We always begin the day at the Piroshky shop, to buy the

Cheddar Cheese Rolls with Green Onions and Garlic. M'm m'm.

You have to get them early or else the lines get too long.

Oh, and you don't eat them until you get home.

You must have an empty stomach for all the Free Cheese to come.

You can easily consume the equivalent of a baby loaf of cheese,

which sounds disgusting, but it's actually FANTASTIC!

Aged Cheddar, White Cheddar, Smoked Cheddar, Bacon Cheddar...

Sheep's Milk Cheese was in abundance this year as well as

a huge variety of yummy Goat's Milk Cheeses.

They ranged from soft melty Camemberts, sweet and buttery

Farmers Cheese, stinky veiny Blues, to hard crumbly Orange Rinded beauties.

Always fun...watching the cheeky Frenchmen melt huge blocks of

cheese under a portable broiler to be scraped off and served

over a pile of roasted potatoes and fresh herbs.

Also making a strong presence was Butter.

Who knew there were so many different kinds...

Irish, Scottish, French, Cultured, Spiced, Raw Cream...

I am in love with this Organic European Style Cultured Butter.

You should always bring some cash to the festival

because the vendors sell cheese for really incredible prices.

On average a big wedge of cheese will run you around $2-$4.

Such a deal!

While waiting in line there is plenty of entertainment...

Yes, I got to hold a Parrot on his back!

Juggling Cyclists, Performing Cats, Piano Players,

Balloon-Twisting Clowns, Singers and Musicians of all sorts

will entertain you while you wait in line or take a breather from

all the Cheesy Fun.

Happiness is...Egg on Your Pizza

2010-05-12T00:45:00.000-07:00

Have I ever told you, I LOVE EGGS? Well, I do. I could eat them at every meal. Seriously. Fried, poached, scrambled, hard-boiled, deviled, any way I love them.

So, when I was told that the Special Pizza, at Tutta Bella Neapolitan Pizzeria, was topped with fresh Ricotta Cheese, Rosemary Ham, and EGGS, there was Now Way I was NOT ordering that!

Okay, Tutta Bella already makes some of the Best Damn Pizza I've ever had the pleasure of eating. They cook their pizzas in a wood-fired stone oven that makes the thin crust super crispy with hints of aromatic charred goodness.

There is no pepperoni here. No pineapple, no Canadian bacon, no shredded cheese blend. They only use certified organic San Marzano tomatoes and carefully selected fresh cheeses and herbs and wonderful cured meats and sausages. You can taste the care in each pizza. I've never had a bad one yet.

Oh yeah! This was just as good as I wanted it to be. The crust was super thin and crispy. I like that you can actually taste salt in their crust (so many places fail by falling flat on crust flavor). The fresh ricotta cheese added a creamy sweetness that was contrasted by the salty herby rosemary ham. And the rich ness of the perfectly cooked yolky egg took the whole thing to a stellar new level.

We were very nearly licking the platter as they were prying it out of our hands at the end of the meal. It was that good!

Tutta bella also makes delicious salads. We ordered the Insalata Mista which was comprised of super fresh mixed field greens, white beans, kalamata olives, and fire roasted red peppers all tossed in a light balsamic vinegrette with lots of freshly ground pepper. Very refreshing against the richness of our egg topped pizza.

Next time I come back I'm getting the Pizza Insalata, where they put any one of their salads on the pizza...yum.

www.tuttabellapizza.com

Happiness is...Green

2010-05-05T12:40:00.000-07:00

Not one of the Primary colors,

but no less beautiful...

Green Sea Anemone

at the Aquarium in Vancouver, BC.

Green Algae

at Dry Falls, in Eastern Washington.

A single Green Flower

after hours in a shop in SoHo, NYC.

Green Grass and a Pansy

seen through a Kaleidoscope.

Green Glass

Dale Chihuly's "Desert Towers"

at the Desert Botanical Garden in Phoenix, AZ

Green Tomatoes

from my garden.

Happiness is...Pineapple Upside-Down Cake

2010-05-03T23:51:00.000-07:00

My Mom and I share a love for an old standard, Pineapple Upside-Down Cake. It is my Mom's favorite cake and I would have to say that it is my favorite too. Yum. Yum. Yum.

Growing up, we didn't have it very often, probably because my Dad didn't like it. But, when my Dad went off camping or fishin' my Mom would break out the good ol' box of Bisquick Baking Mix and we would have an Upside-Down Cake in no time.

There is something so homey and charming about a Pineapple Upside-Down Cake; dense, rich cake topped with brown sugar pineapple rings, all buttery and gooey...sometimes made fancy with vibrant almond scented maraschino cherries and sometimes with walnuts and sometimes with nothing but the pineapple. And, not only is a Pineapple Upside-Down Cake already decorated when it is flipped out of it's baking pan, but it is also ready to eat. It is good hot, room temperature, or chilled. I really do ❤ P.U.D.C.

I bake cookies and quick breads and sconey type things at home, but I've never really taken to cake baking. I've always had crappy hand-me-down ovens and never seem to have enough people around to justify making a whole cake. Why make cake at home when there are professionals out there that can do it so well...except for the P.U.D.C. When was the last time you saw it on a dessert menu or in a bakery (and not a Wal-mart bakery)?

So, until my Aunt Du-Du (that's the Chinese spelling) made it for a party, the last time I visited, I had very nearly forgotten the delight that is P.U.D.C. And now, I am addicted. For two weeks I dreamt of her cake, it was so spongey and rich, so different from the shortcakey/pancakey/biscuity type cake my Mom always made. I was thinking about it so much that I actually found myself gathering the ingredients to make my own when I was at the grocery store.

My first attempt was good but far from what I wanted. The topping turned out perfect, caramely and crispy around the edges but the cake was crumbly like a biscuit and it was missing something.

The next day I tried again, opting to use a mixture of sour cream and pineapple juice instead of plain milk for the liquid in the cake. This time it was definitely more cake-like but not exactly right and still missing a flavor element.

Two days later, after giving everyone I know the fruits of my last two attempts, I tried again with great success. My cake turned out dense, moist, and spongey, though slightly pink from the addition of maraschino cherry juice (I like the pink). The cake is also only slighly sweetened to compliment the buttery brown sugar topping and the sweet pineapple rings. Just what I was aiming for and the recipe I came up with is super easy too!

Pineapple Upside-Down Cake

Topping:
3 T. Butter, cut into cubes
3/4 c. Brown Sugar, firmly packed
6 Pineapple Rings, drained and juice reserved
6-12 (depending on size) Maraschino Cherries, drained and juice reserved
1/2 c. Walnuts, roughly chopped

Cake:
1/2 c. cold Butter, cut into cubes
1/2 c. Sugar
1 Egg
1 1/2 c. all-purpose Flour
1 1/2 t. Baking Powder
1/2 t. Kosher Salt
1/2 c. Sour Cream
1/2 c. reserved Pineapple Juice
1 t. Vanilla Extract
2 T. reserved Maraschino Cherry Juice

Pre-heat the oven to 375˚.

Place the cubed Butter, for the topping, in a 10-inch round cake pan; place in the heated oven. When the butter is melted and bubbling take the pan out of the oven and sprinkle in the Brown Sugar evenly; place back in the oven and cook until butter and brown sugar begin to bubble. Pull the pan out of the oven and arrange the Pineapple Rings in the bottom of the pan. Place 1-2 Maraschino Cherries in the center of each pineapple ring and then sprinkle in Walnuts; Set aside.

In a bowl, whisk together the Flour, Baking Powder, and Kosher Salt; Set aside.

In another bowl, blend the Sour Cream, Pineapple Juice, Vanilla Extract, and Maraschino Cherry Juice; Set aside.

In a standing mixer, fitted with a paddle attachment, cream the cubed Butter, for the cake; gradually add in the Sugar and beat until light and fluffy. Add the Egg and beat well. Add 1/3 of the dry ingredients and then 1/2 of the sour cream mixture; beat well after each addition. Keep adding aternatley dry and wet ingredients, ending with dry ingredients.

Pour the batter over your pineapple design and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool for about 5 minutes before turning it out onto a serving plate. Serve warm, at room temperature, or chilled (your choice). Eat!

Happiness is...Pasta with Roasted Asparagus & Goat Cheese

2010-04-23T23:08:00.000-07:00

The Asparagus has been so abundant, delicious, and cheap this year. I've been eating it several times a week for the last 2 months, I can't get enough asparagus.

I throw it in eggs, toss it in salads and rice, eat it cold dipped in balsamic vinegar, and for breakfast I love to toast up some French bread and top it with some soft cheese and a few spears of garlic roasted asparagus...yum.

My new favorite meal is Pasta with Roasted Asparagus & Goat Cheese, it has a no-cook sauce and can be thrown together in the time it takes to boil the noodles. Super easy and delicious.

Pasta with Roasted Asparagus and Goat Cheese
Serves 4-6

2 bunches of fresh Asparagus, any woody parts of the stem removed
Olive Oil
2 cloves fresh Garlic, finely minced
Kosher Salt & lots of Black Pepper

1 lb. Fettuccine, Linguini, Cavatappi ~or~ pasta of your choice
6 oz. Garlic & Herb soft Goat Cheese, crumbled
3 T. Butter
1/2 c. Peas, fresh or frozen
2 T. fresh Parsley, minced
Lots of Black Pepper
Kosher Salt, to taste

Preheat oven to 450 degrees.

Bring a large pot of water to a boil for pasta. Place the Asparagus on a rimmed baking sheet lined with parchment paper; drizzle with Olive Oil, sprinkle on the minced Garlic, and season with Kosher Salt and lots of Black Pepper. Roast until tender, 9 to 11 minutes; cut into 2-inch lengths.

Warm your Peas in some boiling water ~or~ the microwave.

While asparagus is roasting, generously salt the boiling water. Add the Fettuccine, and cook according to package instructions ~or~ to your desired doneness. Set aside 1 1/2 cups of the pasta water; drain the pasta and return it to the pot.

Add the crumbled Goat Cheese, Butter, and 1/2 cup pasta water to the cooked pasta; toss to coat the pasta adding more pasta water if needed. Add the Asparagus pieces and Peas to pasta; toss to combine. Season with lots of Black Pepper and Kosher Salt. Garnish with fresh Parsley.

I also like to substitute Cherry Tomatoes for the Peas...M'm m'm...
I promise you will like this dish.

Happiness is...This Garden

2010-04-23T22:04:00.000-07:00

This garden is so beautiful it takes my breath away.

I came upon it while on a walk with a couple of friends.

We were talking and laughing and suddenly we all fell silent...

We couldn't believe what we were looking at.

Every Tulip was at least 2 feet tall with blossoms the size of my hand,

and the colors were so vivid they almost looked like they

were made of wax. It was like a Fairy Tale Garden.

You could almost envision the Tea Party and White Rabbit right there.

I have never seen this variety of Tulip before.

My photo does not even begin to capture their true color.

I think they look like paper cranes or flamingos stretching their wings.

This is truly a Magical Garden.

Happiness is...My Coffee Maker

2010-04-23T16:01:00.000-07:00

I am in love with my Coffee Maker! He is my BFF.

He is the one that gently whispers for me to wake up every morning. Ooh...does He ever smell good!! He never lets me down, supplying me with delicious cup after delicious cup of coffee, never asking me for anything in return (except for maybe a quick warm bath and a swipe with a sponge).

Without him in my life I would be a horrible nasty bug-eyed mess. He keeps me calm and bright and clear headed and supplied with delicious cup after delicious cup of coffee.

He came into my life about 4 years ago. I picked him up for $3 at Goodwill, the BEST $3 I've ever spent!

I love you Mr. Coffee. I don't know what I would do without you.

Happiness is...Jimboy's Tacos

2010-04-21T19:02:00.000-07:00

For years and years I've known about Jimboy's Tacos. I've been into Jimboy's with my family many, many times. I've just never eaten at Jimboy's...until now.

Why have I passed on eating at Jimboy's on so many occasions? One time I actually walked across a parking lot to a grocery store to grab a salad so I wouldn't have to eat there. What was I thinking? Jimboy's is Great!

This is greasy, crispy goodness at it's best.

Jimboy's makes the best Taquitos, filled with lots of seasoned chicken and fried super crisp, but not dried out. The guacamole is freshly made just like I would at home, a blend of avocado and sourcream with the right amount of onion and garlic.

Jimboy's also has a salsa bar, so you can mix and match to your hearts desire. I am partial to the zippy/tangy green sauce, but the hot red sauce is good too.

I also had a chicken taco which was really greasy yumminess...you know I love tacos.

Lots of juicy, saucy chicken, shredded cheese, thick slices of ripe tomato, and lots of fresh iceberg lettuce all wrapped up in a crispy corn tortilla shell that was dipped in parmesan cheese...squeeze on 2 packets of their spicy Taco Sauce and you're ready to go.

Just remember this is not Mexican food, it is tacos...wonderful, fast-food, greasy tacos. M'm M'm.

Happiness is...The Corti Special

2010-04-21T17:24:00.000-07:00

My Dad and I share a special fondness for Corti Brothers. We have been going there for as long as I can remember. It seems every trip to Sacramento has to include a visit to this amazing Italian Market/Deli.

I have been to Italian Markets in lots of cities, big and small, and Corti Brothers is by far my favorite. There is something about it...it's not fancy, it's not trendy...it's a grocery store, with great stuff and a great smell (there is nothing like the smell that hits you as the door opens in front of you).

I love walking up and down each aisle to see the awesome array of pastas and chocolates and pickles and giant beans and cheeses and crackers and cheesecakes and pestos and wines and Ouzos and Amarettos and I could go on and on. And, they always have samples! Last time I had a fresh mozzarella with fresh cream in the center, it was like mozzarella wrapped around a center of butter...so good.

But that's not why we keep going back. We keep going back for the CORTI SPECIAL. The Holy Grail of Sandwiches. The CORTI SPECIAL will make you regret the years you've wasted eating other sandwiches. This is the one.

Let's begin our tour on the bottom floor with a thick layer of Provolone Cheese. Then we move into the meaty layers of ham, mortadella, cotto, prosciutto, coppa, and toscano salami. Top it all off with pepperoncini, garlic pickles, red onions, lettuce, tomatoes, salt & pepper, spicy mustard and fresh mayonnaise on a sesame seed Italian Roll. From the time you unfold the clean white paper until you crumple it up when you are finished you are in for a treat. You won't find better for $4.49!!!

Actually thay make all kinds of sandwiches at the Corti Deli Counter. Delicious I'm sure, with cured and smoked meats, exotic cheeses, roasted veggies and pickled peppers, but I have never strayed. I have only ever had The CORTI SPECIAL. If I was ever to try another sandwich I think I would choose the DaVinci, with grilled Italian sausage, roasted red peppers and housemade mozzarella cheese...doesn't that sound good?

http://www.cortibros.biz/

Happiness is...Beautiful Tulips

2010-04-18T15:32:00.000-07:00

Everywhere I look Spring is in bloom! The Lilacs are sweetly perfuming the air. The Lavender is heavy under the weight of busy bumblebees. Daffodils and Irises dance peacefully in the warm spring breeze. Happy Dandelions are popping brightly up out of the grass (a weed, yes, but such a cute one). Fluffy pink and white blossoms fill every Cherry, Apple, and Plum tree. But most of all, there are Tulips...Everywhere. And I can't get enough.

The Farmers Markets are just bursting with fresh Tulips.

This is my favorite time of year.

There are so many varieties and colors and shapes.

Every booth has something new to share, something special.

I really can spend an entire afternoon walking around enjoying the colors.

I spend hours trying to pick my favorites.

I love these Lily-flowered Tulips.

When you look at them straight on they look like a six-poined star.

Gorgeous! These beautiful French Tulips are so elegant.

I want vases of them in every room of my house.

These Fringed Tulips make me giddy with joy!

How I would love to take a bunch of these home.

Everywhere you look, Tulips, in every nook and cranny.

Wrapped in crisp white paper, ready to be taken home.

Gardens and sidewalks are also bursting with colorful blooms!

Beautiful Tulips, absolutely my favorite flower.

Happiness is...Cooking and Eating with Your Family.

2010-04-15T16:22:00.000-07:00

When the family gets together there is always a lot of cooking, and eating, going on. It's how we roll.

Cooking, eating, drinking, talking, and having a really good time. While cooking and eating we share stories from the day and life. We come together to laugh and pray. We try new things together, savor our old favorites together and plan what to have when we get together next time. We challenge each other and create together. It is all so wonderful and comfortable and delicious.

There were a lot of Birthdays and occasions on my latest visit with my family, so we did a lot of cooking:

My Aunt Dorothy's German Chocolate Cake...

She made it for my Grandma Jo's ##th Birthday.

My Aunt Dorothy makes really good cake...and not boxed cake either.

She made this Pineapple Upsidedown Cake (my Mother's favorite) for

the girls, on Bunco Night! She should have made 2!!!

There is nothing better than when Grandpa Mal makes us Portuguese Breakfast.

We all look forward to it every time we visit.

Linguisa, eggs, crispy potatoes...m'm m'm.

Cheesy Potato Casserole...

It was as good as it looks. Thanks again Aunt Dorothy.

My Cousin Charlene and her husband, Ross, made the most amazing Fudge.

My friend Michelle was still talking about it two days later...

Charlene & Ross also made some delicious Quiches that were devoured so quickly I didn't get a photo. You gotta' be quick in this family.

I made some Chicken Noodle soup, as a birthday present for my Grandma Jo, and a big pot of Minestrone for pizza and game night.

We cooked and ate, did it again the next night, came together again for leftovers, and did it as a Family. Good Food, Good Times...

Happiness is...Grandma's Pie

2010-04-15T14:52:00.000-07:00

I had no idea that my Grandma Jeanette made pie! The crust, the filling, the whole shabang.

It blows my mind because these delicious desserts are coming from the woman I have not seen eat more than a handful of peanuts and a few corn chips with cottage cheese in the last 30 years...the woman eats like a Bird!

But her pies...are like Heaven! Tender flakey crust (all butter) and delicious fillings. I was lucky enough to be there when she made three different varieties...and I doubt she tried a single one, but I tried them all...

Come on...who doesn't like a blackberry pie?

Not too sweet a perfect filling (not a drop of juice).

Pecan Pie is one of my favorites.

She makes hers the right way with lots and lots of chopped pecans

and whole pecan on top for lots of nutty flavor.

The Chocolate Pie was everybody's favorite!

Super smooth, rich, and chocolaty with a delicious layer of

pudding skin on top...mmmmm pudding skin.

I hear her best is a Pineapple Pie. Doesn't that sound good? I've never heard of pineapple pie before and I guess I'll have to make another trip to California to see what that is all about, since I wasn't there long enough for her to get around to making that one. Keep up the good work Grandma.

Happiness is...Easter Candy

2010-04-02T14:54:00.000-07:00

I'm really a potato chip girl, but I like Easter Candy, as with most candies, mainly for the pretty colors and the foil wrappers. I like to fill jars with pretty candy and put them on tables to look at and I like to fill pretty cello bags with brightly colored beans, tied up with pretty ribbon, to give as gifts to friends. I don't actually eat all that much candy. I still have a box of See's Coffee Toffee from last Easter, half a bag of Carmel Apple Pops left over from Halloween, 2 boxes of Harry & David chocolates I got for Christmas, and a huge tin filled with miscellaneous candies I pick up because I think they are pretty and fun. I really just like to look at candy...it makes me Happy.

However, Easter Candy is my favorite candy to actually eat. Here are my pretty favorites:

Cadbury Mini Eggs are THE BEST Easter Candy there is! But as they are only available at Easter, they are also the hardest to find. I had to visit 5 stores before I actually found a bag, because they were already sold out for this year. They also make the mini eggs in a dark chocolate variety that I really like, but they are even harder to get your hands on.

What is it that makes The Cadbury Mini Eggs so good? First of all it's the speckled, matte, candy coating that gives the mini eggs it's unusual mouth-feel. Like licking sweet chalk. Then it is the smooth melting Cadbury chocolate, though very sweet it's the texture of the smooth chocolate and the crispy chalky shell that is so good. Luv, Luv Luv...

Reese's pieces Pastel Eggs are another one of my Easter favorites. I have loved Reese's pieces ever since I saw E.T. : The Extra Teresterial, as a child. I love the ultrasmooth crisp candy shell and I am also a lover of everything peanut butter.

Not only are these candies beautifully colored and egg shaped, the smooth shell is extra thick, lending itself to a pretty spectacular crunch, and they are 4 times as large as the regular Reese's pieces. There is so much sweet and salty Peanut Butter goodness inside!

I am not a big fan of the Cadbury Egg. They are way too sweet and way too messy for my liking. The mini Cadbury Creme Eggs are more my style, and I adore the way they are packaged by the dozen in a mini egg crate. Plus I am always a sucker for candy wrapped in pretty colored foil.

These little milk chocolate eggs are the perfect size for unwrapping and popping in the mouth. Though they are very sweet, you only have one bite to deal with and unlike the regular size egg you aren't left with 2 bad options: #1 getting sick by eating the entire thing or #2 creating a huge mess by trying to save the goopy sticky leftovers.
My favorite thing about these sweet eggs, again unlike their larger relatives, is that when you cut into them they actually look like a real egg. How happy is that?!

Another close relation of the Cadbury Creme Egg is the decadent Cadbury Carmel Egg. Gloriously wrapped in gold foil and again packaged buy the dozen in a tiny plastic egg crate. I love the way these candies look all packaged up and shiney. Evidentlly I just really like egg shaped candy.

These are by far my favorite carmel filled chocolate. I really like how well the smooth Cadbury chocolate shell melds with the salty and florally carmel that is inside (the vanilla is very pronounced). Again it is the perfect size to be a one bite delight and not a messy disaster.

Happiness is...Pretty Pretty Cupcakes

2010-04-02T12:51:00.000-07:00

This was one of my delicious Birthday Cupcakes.

Samoa Flavor!

A beautiful Holiday Cupcake Tree...

The skier makes me smile.

Neopolitan Cupcake..

Chocolate Cake with Strawberry and Vanilla Icing.

Red Velvet Cupcakes...

and some with Toasted Marshmallow and some with Sprinkles.

Cinnabon is making Cupcakes...

I like the Cinnabon Swirl on top.

A vegan Chocolate Cherry Cupcake...

even vegan can be pretty.

Another pretty Cupcake Tree...

All pretty pretty pretty.

Happiness is...Matzah Rocca

2010-03-29T22:35:00.000-07:00

It is Passover time, and that means an over abundance of Matzah. What am I going to do with the other 4 boxes that come in the traditional Passover Matzah 5 Pack? I can only eat so much plain Matzha. I can only eat so many Matzah Balls. Matzah Rocca anyone? Matzah what? Matzah Rocca. It's like Almond Rocca on a bed of Matzah, and it is delicious!

Matzah Rocca

6 Matzah

1 1/2 c. Butter, 3 sticks

1 1/2 c. packed Brown Sugar

18 oz. (2 1/4 c.) Chocolate Chips, the mini chips work best if you can find them

1 1/2 c. toasted sliced Almonds, or any chopped toasted nut of choice

Kosher Salt ~or~ coarse Sea Salt

Preheat the oven to 400˚.

Line a baking sheet with parchment paper or greased aluminum foil.

Lay the 6 pieces of Matzah on the lined baking sheet.

Place the Butter and Brown Sugar in a heavy bottomed saucepan.

Bring the Butter and Brown Sugar to a boil over medium-high; boil for 3 minutes, stirring constantly.

Working quickly, pour the now "toffee" over Matzah.

Spread the toffee evenly over the whole surface.

Allow a few minutes for the toffee to set.

Bake for 9-11 minutes until toffee is caramelized and bubbly.

Remove from the oven and immediately cover evenly with the Chocolate Chips.

Allow the Chocolate Chips to melt and then spread evenly over the entire tray.

While the chocolate is warm, sprinkle with a pinch of Kosher Salt and the sliced toasted Almonds.

Chill for at least an hour, keeping the baking sheet as level as possible.

Break into pieces and serve.

Can be enjoyed cold or at room temperature.

Happiness is...Good Chinese Food

2010-03-29T19:30:00.000-07:00

Yes it's true. I eat out. A lot. But what can I say, it makes me happy and I don't have dishes to do afterward. A few nights ago I revisited a favorite place of mine, Seven Stars Pepper, in the International District. Located in one of the dingy strip malls, littered along S. Jackson Street, this place is mainly know for their Hot Pots, but I always opt for the stellar Szechuan fare. I love this place, it is always clean, food is prepared at lightening speed, and the prices won't empty your wallet. However, the dishes are served traditional Family-style, so you had better come with a few friends or family members.

Every time I have visited Seven Stars Pepper we have ordered the delicious Green Onion Pancakes with spicy dipping sauce, but this time we changed it up and ordered the Szechuan Hot Pepper Sauce Won Ton.

Surprisingly the sauce was on the mellow side, heat wise, even though it was little more than hot broth topped with sesane oil infused with garlic and toasted peppers, Still the flavor was intense and very nice. The delicate wonton pillows floating in the chili sauce were light and tender with plenty of pork filling. This dish makes me smile, so soft and slippery and tasty.

Another specialty of the house are their fried tofu dishes. We ordered the Fried Tofu with Black Mushrooms. Who knew Tofu could be so good (and I am a huge fan of tofu). I just love the texture of Black Mushrooms, all slippery and chewy, they are the perfect compliment to the firm fried tofu and crunchy bok choy. This dish is all about texture. The sauce was light and perfectly seasoned, since we requested no MSG (it gives me the shakes). As with all Chinese food, if you don't request them to leave out the MSG the sauces can be too salty. I prefer not have to gorge myself on water all night long after my meal.

Finally, we got the one dish we order Every-Single-Time we come to Seven Stars Pepper, Crispy Pork with Hot Garlic Sauce. It is so GOOD! Tender pieces of fatty pork fried crispy in a light batter and then tossed in this amazing spicy vinegar glaze. It's kind of like a Sweet & Sour Pork in that it is fried and coated in sauce, but it's not greasy, not sweet, super spicy and totally amazing. We never have a take-home box of this dish. I foresee we will continue to order this dish everytime we go back there, it is that good.

Other Dishes of Note:
* Fried Pot Stickers hand-made.
* Szechaun Pepper Pork Tripe feeling adventurous?
* Any of the Hand-Shaven Noodle dishes nothing like them!
* Hot Pepper Fried Shredded Potato amazing!
* Fried Tofu with Eggplant again, all about texture.

Happiness is...SKILLET Street Food

2010-03-29T00:30:00.000-07:00

I have only eaten at SKILLET one other time, and I have been dreaming about it ever since. This mobile eatery, constructed out of a converted air-stream trailer, operates all over Seattle, and often times on the eastside, choosing a different location almost daily (you have to visit their web-site, twitter, or Facebook pretty much daily to find out where they are going to be). You mostly find them in parking lots or parked right on the street, making it pretty easy to find them.

The menu is small and changes weekly, usually consisting of a burger, a pasta, a salad, a "special" (this week it was duck ~or~ lamb tacos), a dessert, a beverage, and Poutine (ah yes, that delectable cheesy, gravy covered, french fry dish loved by all Canadians). Prices are hefty, averaging $10-13 for a burger or sandwich, but well worth EVERY penny! I tell you, the food is In-cred-ible! I don't know how food that good comes out of a trailer running on a generator...I'm stymied!

I got The Burger. The grass-fed beef patty was char-broiled to perfection! The toppings complimented the heavenly beef sublimely; fresh arugula, a disk of Cambazola cheese, and Bacon Jam (I don't know what is in this condiment, but I want it on everything I eat from this moment forward). I truly am a "Bun Snob" and this one was just right, in that it it was fresh and crusty, not too big nor too bready, it was a perfect vessel for a perfect burger. The only downside to this date with burger bliss was that the fryer stopped working two orders before we got ours. No fries! That's how good the Burger was...we still wanted the burger, sans fries.

Well that's not entirely true, we did stop at SCOOTER'S, on 24th Ave. NW, on the way home to get an order of fries. You just can't have a burger and not have the fries. They just weren't the delicious hand-cut beauties we were expecting, all covered in fried herbs and cooked in clean oil. What we got at Scooter's was what we expected, cooked from frozen, fried in less than clean oil, and did the job of rounding out the meal, though they lacked a good salting.

A few things to remember:

* Hours are from 11-2 (or earlier if they run out of food).

* Lines can get long, so leave yourself enough time to wait in line.

* There will be no seating, so eat while leaning or cop a squat on the nearest curb.

* Check the website, www.skilletstreetfood.com, to pin down the days exact location.

* Bring cash! Both times I've been there the credit card machine has been down.

* This is not fast-food, just really good food!

This is a picture of my first Skillet Burger...with fries.

Happiness is...Beautiful Bouncy Balls

2010-03-28T17:57:00.000-07:00

I wanted to adopt one so bad!

I would have picked the chartreuse one.

Pink or orange would have been good too.

Maybe next time...

Happiness is...Buttermilk Pancakes

2010-03-23T21:46:00.000-07:00

All the best days begin with Pancakes

Hot, fluffy, scrumptious Pancakes

Stacked 5 high, topped with butter, and dripping with maple syrup

Glorious Pancakes

Never-Fail Fluffy Buttermilk Pancakes

2 c. Whole Wheat Flour
1/4 c. Sugar
2 1/2 t. Baking Powder
1/2 t. Baking Soda
1/2 t. Kosher Salt
2 Eggs
2 c. Buttermilk
1/4 c. melted Butter, plus some for cooking and serving
1 c. Blueberries, fresh ~or~ frozen
Maple Syrup

In a large bowl sift together the Whole Wheat Flour, Sugar, Baking Powder, Baking Soda, and Kosher Salt.

Beat the Eggs with the Buttermilk and melted Butter. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix so you don't get flat dense pancakes.

Heat a swipe of Butter in a skillet over medium heat. Pour 1/3 c. of batter into the skillet and sprinkle the top with some of the Blueberries. Cook for 2 to 3 minutes on each side.

Serve with a dollop of Butter and Maple Syrup. Eat!

Happiness is...Goats in Trees

2010-03-23T19:58:00.000-07:00

It's Goats...in a tree.

How cute is that?

Happines is...Taco Taco

2010-03-23T19:53:00.000-07:00

I have driven past Burrito Loco, in the North Ballard area of Seattle, for years and years and had never even given a thought to stopping in to eat. I always assumed it was a local Americanized, fast-food, foil-wrapped burrito sort of place (since it is attached to a gas station in a mini version of a strip-mall). I was surprised to find out that it is actually a real Mexican restaurant with Tacos, exactly what I was looking for.

The inside of the restaurant was a pleasant surprise, it was clean, bright, and colorful with cute wooden tables and clunky, yet comfortable, chairs. Our waitress was very friendly and seated us promptly, no standing at the counter to order here. We were given hot, freshly made tortilla chips (a huge plus in my book) with two types of tasty salsa (red and green) to snack on while we waited for our order.

I am always searching for the perfect tacos and my chicken tacos were just what I wanted! The chicken was plentiful, moist, and seasoned perfectly. The tacos had lots of fresh tomato, onion, and cilantro all on a bed of Spanish rice (just like my grandma and my mom used to make) wrapped up in a double layer of thick corn tortillas (the way they should be). No shredded cheese or pesky lettuce filler, just a lot of meat and the right amount of the right fresh veggies. I could not have been happier. I ❤ Tacos!

**Next time I am getting the Lengua Tacos!!!

Happiness is...Miso Pretty

2010-03-23T17:20:00.000-07:00

I am not a fan of perfume. I have a very sensitive nose and can't stand how heavy and artificial smelling most perfumes can be. I especially hate it when a scent is so heavy you can taste it on your tongue when someone walks by wearing it and the ensuing vapor trail leaves you gasping for air. I like to keep it light. I don't want to assault or offend with my choice of fragrance.

Miso Pretty body mists are just the breath of fresh air I'm talking about (you can actually wear these scents and still breathe). These essences are light, flowery, fruity, tangy, bright, refreshing, and irresistible. They remind me of my childhood when we would put fresh flower petals and leaves in bottles with rain water and we would dab the concoctions behind our ears and on our wrists.

My favorite flavor is the Peony scent that is wonderfully flowery with a tangy hint of tuberose and a fresh dose of sweet cut grass. That grass scent really does it for me...it just smells so good! The Persimmon and Wild Orchid scent is sweeter and a bit musky with a surprising spicy finish which reminds me of silk stockings and pin-up girls, for some reason. With both of these scents you can spray it all over, from head to toe, and not be afraid of overpowering the whole room. I am totally addicted to these happy and cheeky fragrances.

Happiness is...USTREAM

2010-03-19T21:07:00.000-07:00

Piles of puppies, litters of kittens, the lions on the African savannah, critters at the cabin, sea otter pups...and you can watch it all Streaming Live (day or night) at www.ustream.tv

My current Love Affairs...

Phoebe. A Channel Island Allen hummingbird in Orange County, California.

Eggs are being laid. The Nest is being attacked by Lizards.

Eggs are being dropped out of the nest!

Drama. Drama. Drama.

*Update: Phoebe disappeared and the coverage was put on hold
I told you...Drama!

Molly & McGee. The Owl Box

They have a clutch of eggs and they are about to hatch

ANY MINUTE NOW!

I am completely riveted!

*Update: the first owlet, "Max", hatched March 21, 2010
*Update: the second owlet, "Pattison", hatched March 23, 2010
*Update: the third owlet, "Austin", hatched March 25, 2010
*Update: the fourth owlet, "Wesley", hatched March 28, 2010

Happiness is...Five Guys Burgers & Fries

2010-03-19T19:47:00.000-07:00

I have a serious love for hamburgers. I could eat a hamburger, pretty much, any day of the week. The burgers at Five Guys Burgers and Fries are near perfect in my book, and it doesn't hurt that they are located right outside the doors of my favorite movie theatre in the Northgate neighborhood of Seattle.

As a chain of burger restaurants, I've never heard of them. As for word of mouth, I've not heard a peep from anyone. As for the ambience, it would not have drawn me in either, a little too bright, concrete floors, stark decor excepting for the red & white checkered tiles. How did I ever find myself here? I have been to several movies at this theatre and have never even given a thought to walking into this place. It was the aroma. That heavenly scent that hit me, through the tiny hole in the Box Office window as I was purchasing movie tickets, that's what drew me in. The nose knows...

The place was busy (evidently people have heard of the place) and the staff was hustling. The menu is pretty straightforward, you order either a hand-formed "Regular" burger (2 patties) or a "Little" burger (1 patty) and choose your toppings, whatever you like and it's all Free, cheese, mushrooms, grilled onions, anything (except bacon, you have to pay for that). If you order fries, a small fry is all you will need to feed a small army. Then you wait. All around the store you will find big boxes of peanuts to snack on while you wait for your order to be ready. I love a place that gives you snacks.

I had a "Regular" Cheeseburger (not knowing it came with 2 patties) with lettuce, tomato, onions, lots of pickles, mustard and ketchup. The fresh formed patties were juicy and greasy (in that good way that burgers should be) and the bun was substantial but not too big (it did it's job of sopping up the juicy goodness). It was closest I've come to finding a burger in Seattle that reminded me of my all time favorite hamburger from Matt's Place, in Butte, Montana. Close. Very Close.

I may have enjoyed the fries even more than the burger. The Fries are Amazing! Hand-cut, double fried (for crispness) in peanut oil, and liberally salted. Potatoey Goodness! I can't even begin to imagine how big a Large size fry is, because we got a 16 oz. cup full plus a few more scoops of the delicious fried delicacies in the bottom of the bag, and that was a Small!

**I also love that they use local potatoes, and if you look up on the whiteboard next to the menu they tell you what varietal of potatoes they are using that day.

Happiness is...A Good Hamburger

2010-03-15T17:12:00.000-07:00

     I had lunch, for the second time, at The Counter, in Ballard. I really enjoy the atmosphere,
it's causal, bright, comfy yet sleek and modern. The service has been good both times I've been there. You can get a strong cocktail (I really enjoyed sitting at the bar this time around), and they do make a good burger that's 100% natural, vegetarian fed, hormone and antibiotic free Angus Beef.

     Though I am usually a burger purist, this time I opted for a 1/3 lb. hand-formed Veggie Burger (but you can also get a traditional beef hamburger, a turkey burger, or a chicken breast in 1/3, 2/3, and 1 lb. sizes). I got my burger topped with with Feta Cheese, Tzatziki Sauce, Roasted Red Peppers, Red Onions, Lettuce Mix and Alfalfa Sprouts on a Whole Grain Bun. The Veggie Patty itself was delicious, it was full of fresh sweet roasted corn, which I really liked, and it had a great sear on it which is hard to find in a veggie burger, and all the veggies were fresh and crisp. I like that you can pick the toppings to suit your mood, but they also have their own Signature Burgers if you can't make up your mind.

     We also got a 50/50 side of Fries/Sweet Potato Fries which were really good, and big enough for 2-3 people to share. The Sweet Potato Fries were cut thicker than I usually find them, I'm not a fan of the matchstick cut, so I really enjoyed them, and the spicy dipping sauce was a good compliment to the sweet fries. The regular fries were good too and not to be slighted.

   I highly recommend The Counter if you are in the Ballard Blocks area and are craving a reasonably priced burger with full service and a bar. Those are all the things I deem necessary to make me happy.

Happiness is...Spaghetti alla Carbonara

2010-03-10T12:24:00.000-08:00

I can't believe I have gone this far into my life without ever having the "Happiness" that is Spaghetti alla Carbonara. Why have I let this sweet comfort elude me? It is composed of everything I Love: Pork, Eggs, Cheese, and Pasta, and yet I have always shied away from it for some reason. I even have a gift certificate sitting on my desk from some friends, for their favorite restaurant, and they wrote right on it that I must get the Carbonara, and I have never used it 2 years later. I must ask myself, "Why did it take you so long? What made you hesitate?" I guess I just couldn't wrap my mind around the concept of tossing pasta in raw egg, but I've seen the error in my thinking. I'm not tossing in raw egg, I'm making sauce, and wonderful eggy cheese sauce. I feel as a new convert who eyes had been blind to the light, and I must sing in praise of Carbonara.
This dish is, to say the least, very soul satisfying. It's creamy, it's flavorful, it's beautiful, it's filling, and it takes but minutes to make (it can be fully cooked in the time it takes the pasta to boil). Give it a try, I promise it will leave you Happy.

Spaghetti alla Carbonara

1 lb. dry Spaghetti
2 T. Olive Oil
4 oz. thick sliced Pepper Bacon, cubed or sliced into small strips
4 cloves Garlic, finely chopped
2 Eggs, beaten
1 c. freshly grated Parmesan Cheese, plus more for serving
1 c. reserved Pasta Water
Lots of freshly ground Black Pepper
1/4 c. fresh Parsley, chopped, plus more for serving (I prefer curly parsley over flat leaf, but use what you like)

Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.

Bring a large pot of salted water to a boil, add the Spaghetti and cook for 9 to 11 minutes or until your desired doneness (I like my pasta on the soft side). Drain the Spaghetti well, reserving 1 cup of the starchy cooking water to use in the sauce if you wish.

When you drop the Spaghetti into the water to cook, heat the Olive Oil in a deep skillet over medium flame. Add the chopped Peppered Bacon and saute for about 3-5 minutes, until the Bacon is crisp and the fat is rendered. Turn the heat to low and toss the chopped Garlic into the fat and saute for less than 1 minute to soften.

By now the Spaghetti should be ready. Add the hot, drained Spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the Eggs and Parmesan Cheese together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen). Thin out the sauce with some of the reserved Pasta Water, until it reaches desired consistency (you will probably not need to use all of the water). Season the Carbonara with lots of freshly ground Black Pepper and taste for salt. Toss in the fresh Parsley at the last minute, so the color is at it's most vibrant.

Mound the Spaghetti Carbonara into warm serving bowls and garnish with a little more chopped Parsley and a sprinkling of Parmesan Cheese. Enjoy!

Happiness is...Parisian Macaroons.

2010-03-08T15:52:00.000-08:00

The most gorgeous and happy of all cookies...Parisian Macaroons. I am filled with joy just seeing trays and packages of these tender, chewy, colorful, inspired little French merengue cookies. Upon eating one I feel like twirling and giggling, especially one of the Pistachio flavor.

I ❤ Asparagus

2010-03-08T15:03:00.000-08:00

Spring is coming so fast this year. The asparagus is already popping up in gardens all over the neighborhood. I love a good asparagus forest.

The asparagus was abundant at the Farmer's Market this weekend. I couldn't resist buying a couple bundles to take home with me.

My favorite way to enjoy fresh asparagus is oven roasted with lots of fresh garlic and coarse salt.

Oven-Roasted Asparagus

1 lb. fresh Asparagus Spears

1 T. Olive Oil

2 cloves fresh Garlic, finely minced

1/2 t. Kosher Salt

1/4 t. cracked Black Pepper

Preheat oven to 425°F.

Place a parchment lined baking sheet into the oven, to heat up.

Trim off and discard tough ends of Asparagus Spears. Place the asparagus spears in a shallow baking dish. Drizzle oil over asparagus; turn spears to coat. Sprinkle with the minced Garlic, Kosher Salt and cracked Black Pepper; toss.

Take the lined baking sheet out of the oven and arrange the asparagus spears on it evenly, taking care not to burn your finger tips. Place the tray back into the oven and roast asparagus until tender, about 12 to 18 minutes depending on thickness of asparagus; turning after the first 5-6 min. Chop or leave spears whole. Eat.

StumbleUpon

2010-03-03T15:22:00.000-08:00

I just discovered StumbleUpon and it is ...Brilliant!!! However, I haven't decided if that is "good" or "bad". I have discovered wonderful new art and music and delicious new food sites. I love the book sharing and shopping and incredible inventions. Cat humor and politics and philosophy and new blogs and inventive photography and special interest sites and Rube Goldberg contraptions and... And I haven't left the computer in 2 days!!!

Chicken Breast Sandwich

2010-03-02T18:46:00.000-08:00

M'm m'm, I just made the BEST sandwich! I ate it before I thought of taking a picture of it, but here's how I made it. I started with some toasted Dave's Killer Powerseed Bread, and spread some Dijon mustard on the bottom slice. I topped that with some crispy green leaf lettuce and some cold sliced herb roasted chicken breast (from the grocery store rotisserie). I added some sliced ripe avocado and a schmear of cream cheese on the top slice of toasted bread. Boy, was that a good sandwich...

For Pete's Sake

2010-03-02T14:36:00.000-08:00

     For Pete's Sake is an okay little movie. Not really good but not bad either. It's the kind of thing you put on while you are busy cooking on a Sunday afternoon.
     It's not one of Barbara Streisand's best films, but it's a quirky little farce about a young wife who'll do anything to finance her husband's dreams. Some of the plot twists are cute but others are just completely ridiculous (cattle rustlers???) I enjoyed the supporting cast of character actors, including Estelle Parsons who was the crazy Beverly Harris on ROSANNE. Truthfully, I could take or leave this movie...Eh'h.
     The real reason I recommend this film is the clothes, I would watch it over and over to see the clothes. Barbara's smart but casual outfits are adorable! Oh, her nightgowns alone! I die! And the apartment!!! Gorgeous!!! I kept replaying the scene in the bathroom because the bathtub is so wonderful (with the mirror and the tile...). And her haircut!!! So cute and flattering! This is a very well dressed film...

Fried Green Tomato Sandwich with My Remoulade

2010-03-01T19:43:00.000-08:00

     I love Fried Green Tomatoes. I love Sandwiches. I love Fried Green Tomato Sandwiches!!! It's actually a Bacon, Lettuce, and Fried Green Tomato Sandwich, and it is divoon!
     First, the green tomatoes. Finding them is the hardest task, as they are not available all year round and very few grocery stores in the NW carry them at all (ever!). So you have to grow them yourself or pray your local farmers market will produce a crop for you. I personally go around to my neighbors, in late fall, knocking on doors offering to take them off their hands, as the majority of all green tomatoes around here are left to rot in the garden. Once I have my hands on the tart green orbs, I begin preparing them for frying (plus I leave some to be pickled at another time). I like the tomatoes sliced on the thin side, no more than a 1/4 in. thick, because the tomato actually softens while cooking and the flavor becomes more intense. Next I prefer a dry coating, as opposed to a wet batter, just dredged in seasoned flour, then egg, then cornmeal. This coating makes a nice, light, crisp crust that doesn't overpower the delicate flavor and texture of the tomato. I coat and freeze about 5 lb. of green tomatoes every year so I can enjoy them all year long. I just pull them out of the freezer and fry em' up.
     Back to the sandwich...I prefer thick sliced Black Pepper coated Bacon, cooked really crisp. It is mandatory to assemble this sandwich on toasted 100% Whole Grain Bread (right now I'm eating Dave's Killer Powerseed Bread). Slather both sides with Remoulade, made the traditional way with chopped egg in it, lots of leafy lettuce, then the bacon, and top it all off with the freshly fried, crisp green tomatoes. This sandwich, just like the bread, is Killer!

My Remoulade Sauce

1 c. Mayonnaise
1 T. Cornichon, minced
1 T. small Capers, drained
1 T. fresh Parsley, finely chopped
1/4 t. dried Tarragon
1 small clove Garlic, finely minced
1/2 t. Worcestershire Sauce
1/2 t. Dijon Mustard
1/8 t. Cayenne Pepper
1 hard-boiled Egg, finely chopped
Kosher Salt, to taste
Black Pepper, to taste

In a small mixing bowl add all the ingredients and stir together well.
Transfer to a storage bowl or container.
Allow to rest for at least an hour before using, to allow flavors to blend.

I just thought this was funny...

2010-02-27T12:27:00.000-08:00

The Squeeze Inn

2010-02-25T12:49:00.000-08:00

This is a "Squeeze" with cheese. One of the more unusual cheeseburgers I've come across as of late, it's a 1/4 lb. burger topped with a "Skirt" of melty, crusty, bubbly, cheddar cheese. The Squeeze Inn also has terrific french fries and the most unusual Tacos I've ever eaten (I can't even begin to describe that experience). If you are ever in Sacramento, CA you have to give The Squeeze Inn a try. Ooh! And it's Super Cheap!

http://www.thesqueezeinn.com/

Vegan Chili

2010-02-25T11:18:00.000-08:00

I love this recipe because not only is it super easy to make , it screams to be gussied up with your favorite ingredients and toppings. You can serve it over cooked spaghetti like they do in the diners around Chicago. Try it over Spanish rice with chopped green olives (anchovy stuffed ~ yum!) thrown on top. My friends love it served over a bed of steamed broccoli and cauiflower. Kids will love it tossed with cooked macaroni, Chili~Mac. I love it simple, with kernel corn and steamed zucchini stirred in. The possibilities are endless. This Vegan Chili is so yummy, healthy, and not at all scary. I doubt anyone would ever turn up a nose at a steaming bowl of this hearty bean stew.

My Easiest Vegan Chili

Olive Oil, for cooking
1 medium Yellow Onion, peeled & diced
1 T. Garlic, minced
1 t. Granulated Garlic, coarse ground garlic powder
1 t. Oregano
2 t. ground Cumin
2 T. Dark Cocoa Powder
1 15 oz. can Tomato Sauce
1 1/2 cans Water
1 T. Veggie Soup Base**, a paste form of bouillon found in most grocery stores
2 t. Pasilla Chili Powder*
2 t. Ancho Chili Powder*
1 t. Arbol Chili Powder*
1/2 t. Red Chili Flakes
Kosher Salt, to taste
Black Pepper, to taste
1/4 c. Masa Flour ~or~ 3 (5 inch) Corn Tortillas, torn
1 14 1/2 oz. Black Beans
1 14 1/2 oz. White Beans
1 c. Soyrizo ~or~ any Sausage Substitute, browned & crumbled

In a medium stock pot heat the Olive Oil over medium heat. Saute the Onion and Garlic until the onions are translucent. Add in Granulated Garlic, Oregano, Cumin and Cocoa Powder and stir until a smooth paste forms. Add in the Tomato Sauce, Water, Chicken Base, Chili Powders, and Red Chili Flakes. Bring to a boil; reduce heat and simmer for 15-20 min. stirring occasionally. Stir in the Masa Flour or Corn Tortillas and simmer for another 15-20 min. Stir in the Black Beans, White Beans, and the Soyrizo, simmer until hot. Taste and adjust seasoning if needed. Serve and enjoy.

*The Chili Powders can be found nowdays at most grocery stores or you local Latin Market.
**You can substitute 2-3 cups of Vegetarian Broth or Stock for the Water and Veggie Soup Base.

While on a walk I came upon this cat...

2010-02-25T10:43:00.000-08:00

Thomas o' Malley

Thomas o' Malley is a ginger tabby
with sleek body that's not flabby
He was somehow, by persons unknown,
discarded, but with us found a home.
He has lazy green eyes and pink nose
always sitting in comfortable pose.

Thomas is not just an ordinary good cat,
at times he's worse than a stinking rat.
He talks to his human in various sounds
as they, in the garden, do their rounds.
He has his comments and criticisms
of the layout, watering and schisms.

Thomas is a connoiseur and taster of food
as he'll not eat if not in the right mood.
He looks with disdain on the other cats
as they scramble for cookie rats.
He'll have fish biscuits, if you please,
not on the floor in the dirt and fleas.
~ Dr. J A Vorster ~

Happy Birthday George Harrison

2010-02-25T10:32:00.000-08:00

While My Guitar Gently Weeps

Poeny in Love ~ by Lisa See

2010-02-24T15:06:00.000-08:00

I am completely captivated by Peony in Love. A beautiful novel of love, strong women, and what lies on the other side. Lisa See is a masterful storyteller, artfully weaving Chinese history and folklore in a tapestry of lush tales of heartbreak, rivalry, and friendship. I highly reccommend this book.

I ❤ Rugelach!

2010-02-24T13:22:00.000-08:00

I'm a Catholic girl who worked in a Jewish Deli for 10 years. I made latkes, blintzes, matzo balls, and kugels. I built up my arms packing buckets of sauerkraut, pickling barrels of cucumbers, and slinging briskets of corned beef and pastrami. I toasted and schmeared bagels, sliced the lox, baked the bobka, and scrambled the matzo brei. Day in and day out it was all about Food. Food. Food. Food. Day in, and day out. I loved it. Especially the Rugelach.
I worked tirelessly to perfect my Rugelach recipe. Tender and flaky. Rich and fluffy, with a beautiful golden crust. Oh, the miracle that is Cream Cheese, Butter, and Flour. I made tray after tray of the Apricot, Raspberry, Chocolate, and Cinnamon confections (best eaten 5 min. out of the oven). I love that smell. I love to eat them more.
Now I'm making my own varieties. A little unorthodx, but a lot delicious!

Mission Fig & Goat Cheese Rugelach with Hazelnuts

Jamaican Banana Bread

2010-02-24T12:40:00.001-08:00

Yesterday was not a day for going out, it was cool and cloudy and verging on a cloud burst all morning. A perfect day for baking, in my book.
I tied on my apron, did a quick inventory of the pantry, and decided I was making Banana Bread, since I had everything I would need.

JAMAICAN BANANA BREAD

Ingredients:
* Cooking Spray
* 2 T. Butter, softened
* 2 T. Neufchatel Cream Cheese, softened
* 1 c. Sugar
* 1 large Egg
* 2 c. all-purpose Flour
* 2 t. Baking Powder
* 1/2 t. Baking Soda
* 1/4 t. Kosher Salt
* 1 c. mashed ripe Banana (approx. 2)
* 1/2 cup Vanilla Soy Milk
* 1 T. Dark Rum
* 1 t. grated Lime Zest
* 1 T. freshly squeezed Lime Juice
* 1 t. Vanilla Extract
* 1/4 c. Pecans, chopped & toasted
* 1/4 c. flaked sweetened Coconut

For the Glaze:
* 1/4 c. packed Light Brown Sugar
* 2 t. Butter
* 1/2 t. grated Lime Zest
* 1 T. freshly squeezed Lime Juice
* 2 t. Dark Rum
* 2 T. Pecans, chopped & toasted
* 2 T. flaked sweetened Coconut

Preheat oven to 375°. Coat an 8 x 4-inch loaf pan with Cooking Spray. Line the pan with parchment paper (over hang the lip by 1 in. in all sides) and spray again; set aside (optional).

Beat the Butter and Neufchatel Cream Cheese at medium speed of a mixer; add the Sugar, beating well after the addition. Add the Egg; beat well.

Combine the Flour, Baking Powder, Baking Soda, and Kosher Salt; whisk together. In a separate bowl combine the Banana, Vanilla Soy Milk, Dark Rum, Lime Zest, Lime Juice, and Vanilla Extract; stir well. Add the flour mixture to creamed butter mixture alternately with the banana mixture, beginning and ending with flour mixture; mix well after each addition. Fold in the Pecans and Coconut.

Pour the batter into the prepared pan; bake at 375° for 50 to 60 minutes or until a toothpick inserted into the center comes out clean. Allow loaf to cool in the pan for 10 minutes; remove from pan. Let cool on a wire rack.

For the Glaze:
Combine the Light Brown Sugar, Butter, Lime Zest, Lime Juice, and Dark Rum in a saucepan; bring to a simmer. Cook 1 minute; stirring constantly. Remove from the heat. Stir in the Pecans and Coconut; spoon over the loaf.