Saturday, 11 June 2022
This morning’s walk became a walk to the sea…which was really this fine overlook, and not an actual walk to the water. And perfect, actually.
Then there was prolonged party prep, well, truly only a regular amount, and not taxing at all.
The most golden decorations were brought by dear friends of the guest of honor. We figure Seattle shops are out of 2s at this point, there are so many graduations this weekend.
Wednesday, 18 May 2022
We had our first hyper-local produce today, as in, food from plants from the property. We added our mint and our chives to the (supermarket) salad.
Interesting striated cloud at the top of the photo. Plenty of sun despite the partial cloud cover; our sun porch reached a pleasant low 70s in the afternoon. Rain and mid-40s expected overnight, which is warmer than last night, which was clear and down in the low 30s. Well into the 90s down south, so we’re Very Happy to be here.
Friday, 6 May 2022
Humidity and impending rain created an atmosphere such that I couldn’t face pulling ivy and the mattock work I’ve been doing for two weeks, so I opted to walk. Still humid. Still rain pending (in 49 minutes, professed my watch—and it was right). I’ve been sparing my ever-so-sensitive knees by not pounding the pavement with a daily walk, so I turned tables and headed out for haunts I haven’t checked up on lately. Mucho progresso at the neighborhood firehouse, and I’m sure the fire-folk will love the upgrades.
And our new favorite summer evening menu: salmon salad. Like this. With lettuce and tomatoes and a drizzle of “balsamic glaze,” a TJ’s prep that is made with grape must, and is yummy (thank you, Cuz, for introducing me to it!), although it may not sound yummy.
In short, a day of changed habits.
Sunday, 23 January 2022
Trying to cut back on meat. This tofu baked with BBQ sauce was ho-hum, but passable.
Friday, 31 December 2021
Since we heard fireworks last night, and not at midnight, I suspect there’ll be a concert of them tonight. I already hear distant, strange pops, which I’m crediting to a build-up to the expensive midnight ones. These are “neighborhood” noises, and not sanctioned events.
I’ll be trimming this basil for our New Year’s casserole, which is a non-traditional black-eyed pea and greens dish that I’m making up. I’m hoping that because I’m using the “regular” New Year’s Day ingredients, it won’t diminish their good vibes for the coming year. The casserole will have many veggies with cream, cheese, and a dusting of bread crumbs.
Saturday, 18 December 2021
This was the easy one: no typical recipe details (e.g., teaspoons and whatnot) needed. Just halve grape tomatoes, skewer half, then skewer a piece of buffala mozzarella and a basil leaf, then add the other tomato half. Just before serving, drizzle with balsamic glaze (e.g., Trader Giotto’s).
Thanks to Cousin M for this….
Thursday, 9 December 2021
Goodies…from the closest we have in our neighborhood to a French bakery.
Tuesday, 7 December 2021
I combined leftover ropa vieja and new veggies and the last of T-giving—some broth, although you can’t see the broth.
I’m calling it ropa sopa—sopa meaning soup. I’m congratulating myself on my alliteration. 😎
Saturday, 13 November 2021
My focus today was all over the place.
There was Pannonia and the Amber Road, which are related (Roman east). I also drooled over Jamie’s 15-minute meals; he does a great job creating big flavor fast—think blenders of yoghurt and cilantro and avocado and lime zest-n-juice and tomato puree (not for the same dish).
Friday, 14 May 2021
We planned to lunch IN A RESTAURANT today (yes, first time since…) before the mask mandate change. We planned to sit on the deck. Turned out the deck tables were already occupied when we arrived (plus, in the full sun!), so we sat INDOORS. The tables were arranged for 50% capacity, and we had our space. Everyone I saw wore their mask except when they were eating. Including us.
We ate with a view of the Olympics—so clear!—and of the mouth of Lake Washington Ship Canal—plenty of traffic in and out. The open water to the right (outside photo view) is Puget Sound and salt water. The Canal connects the the freshwater Lake Washington (follow the water to the left for a ways) to the Sound. The Ballard/Chittenden Locks enable boat passage as there’s a 20-foot difference in the elevations of sea and the lake. The Locks block the migrating salmon so the lock complex includes a fish ladder. The water passing through the fish ladder has to be “adjusted” (long story elsewhere) to include salt water to provide the proper scent for the fish to want to jump jump jump jump jump up the ladder to their spawning grounds. Constructing the Canal decreased the water level in Lake Washington by almost 9 feet, so I imagine there was some hue and cry from landowners whose docks became useless. But construction began in 1911, so maybe there was more rah!rah!rah! and less dissent about such changes to real estate value etc. I’m just guessing. You can find more info on all this on the web; ’sup to you.
My seafood salad includes smoked scallops. So very yum. What a great meal to be our first IN IN IN a restaurant since, well, you know.