Space Needle
This time of year I like two things…coffee and chocolate! Why not mix them?
UP ALL NIGHT
-8 ounce your favorite hot chocolate
-2 shots of espresso (2-3 ounces)
Penny and I had this a few weeks ago and I am still thinking about it!
Hi Friends!
I just got back from Olalla, Washington on the Kitsap Peninsula. Olalla means “place of many berries” from the native Chinook word “olallie.” Olalla Valley strawberry farms were an important source of strawberries for the Seattle markets, shipped over via the Mosquito Fleet to our very own Pike Place Market. Logging, (duh) was the economic mainstay after the Native American’s left. The Virginia V was built on the shores of Olalla, I mentioned this boat on the floating market post last week. Today the area is a quiet hamlet with forested hills, small farms, and country roads. Around the corner is the old site of Wilderness Heights or Starvation Heights as it was called by the locals.
Gregg Olsen...in the background..Linda's home
Lake Union Park Floating Market (www.farmboat.org)
The FarmBoat Floating Market is held aboard the historic steamship Virginia V docked at Lake Union Park Wharf. Vendors display locally grown produce, specialty foods and artisan crafts on board the 125′ wooden vessel–just as it was done a century ago. Market visitors can tour the ship for free and learn about Puget Sound agricultural and maritime heritage while they shop. (There is plenty of space on deck to enjoy lunch with fantastic shoreline views of downtown Seattle and Lake Union).
The FarmBoat Floating Market shares the old-world charm and ambiance once enjoyed by Northwest seaport residents during the age of sail and steam. Hundreds of ships like the Virginia V traveled the waterways of Puget Sound at the turn of the 20th century–transporting farm goods and people before there were highways. The Virginia V was originally built to transport farm products from Vashon Island to Pike Place Market in 1922. This is a great opportunity to experience local heritage and learn about local culinary treasures and more.- www.farmboat.org
Happy 4th of July!
Growing up my favorite frosting was whipped cream frosting. Today, this frosting remains my true love. Especially, when I add a little whiskey, rum or Irish cream. Don’t add too much or your frosting will not set up right.
Here are my “secret” and favorite recipes for this cupcake….. Continue reading
What’s your favorite donut? Filled, nuts, chocolate, bar or bacon? Heather and Penny review three beloved Northwest donut shops and share their childhood memories. They have VERY different experiences growing up but will agree on the kinds they like. Penny recieves a surprise for her birthday and unknowingly creates a new tag line for herself. They also review Restaurant Week in Seattle and Penny shares memories of a wedding she officiated on top of the Space Needle! Enjoy!
listen now
You want to go to there… Continue reading
122 years ago today 25 blocks of Seattle burned to the ground in the Great Seattle Fire. KUOW is airing first person accounts on “This NOT Just In” right now. If you miss it you can find a transcript and audio here. This one’s for you, my fellow history geeks.
Great stuff, KUOW!
Forgive me..I am jumping on my soap box.
In March, Pen and I recorded a podcast, where we discussed a restaurant in Chicago who bans kids from brunch service. YES, I am a mother and YES, I have spent countless hours serving families of all kinds. I do admit that some nights I cringed when I saw a big family walk into the restaurant. Continue reading
Drained after a LONG day of tours and bad jokes, Penny and Heather sit down with a favorite vino and a Roman feast! Will that help their energy level? It did the opposite but sometimes it makes for great stories. 
Our main topic is the spring veggie Asparagus, some historic tidbits and why the Romans buried it in the snow. Our Person in Food is Armandino Batali and his relationship with Seattle’s first Italian import store. Enjoy!
listen now!
Download this episode
Here is where you can buy our featured vino
Bread @ Macrinas
This place rocks for cheap produce
OK, this is a King not a Sockeye.
Oh how I do love May in Seattle! The best salmon in the world, Copper River Sockeye, is in season right now.
This Salmon is rich and buttery, firm and melty at the same time. It is just plain (I will say it again) the best salmon in the world. We are talking 1200 mg of Omega-3′s a serving, people. Good for body and soul.
Prices very, of course, but my motto is “Find a fishmonger & make him your friend!” Just like with your dentist & your auto mechanic, building a relationship is a good idea. I am more than a little partial to guys at Pure Food Fish in the Pike Place Market.
I worked as a fishmonger my second summer in Seattle. It was smelly, for sure, but I learned a ton and am proud to have done it. Big lesson, when it comes to Copper River Salmon, keep it simple. I might Rub With Love & bake another salmon. I might sear another salmon in garlic chili oil. I might even microwave another salmon. Other folks might give Copper River the same treatment. Not me.
Copper River goes on the grill (with the skin on so it doesn’t fall apart). Depending on thickness it should be ready in 15 minutes or so. No fuss, no muss. Salt, pepper, lemon, maybe some garlic & an alder wood plank. That is all it needs.
If you need me on Memorial Day, I’ll be next to the grill.
Can you see it?
Chinatown Gate