Saturday Friday Saturday Sunday

Have you ever gotten up and thought it was a day that had yet to happen? That is what happened yesterday when I woke up and thought it was Saturday and just was taking my time and puttering and then poof, the cold reality was thrust upon me that it was 7:30am on a Friday and I am usually in my office by then. So I kick it into high gear and got ready and to the office by 8:10am and am sure I broke at least one law in doing so!

It had been that kind of week that just kicked my butt and I guess my mind went into overload and shutdown. Well, I made it through the day and was really happy when I looked at my computer and it said 3:20pm. The last email had been sent and Kayla was as prepped as she could be for the Cabo trip today. So far, no calls and thus, I hope all goes smoothly.

So what does all this have to do with the movie poster for Groundhog Day? Funny you should ask as I was just about to answer that. I actually got to enjoy waking up this morning KNOWING it was Saturday and that I do not have to be at the office. So I have been enjoying coffee, listening to NPR and loving the cool marine layer that has cooled us off to the point where the windows are open and fans are off. It is only 57 degrees at half past ten in the morning on July 31st!! Can you believe it. I am doing my happy dance in that I know next Saturday I will not be nearly as happy when I land in Houston, the cesspool of the south! Oh joy 90's and thunderstorms. My kind of summer. At least I know I am back in the northwest on the 12th and for that I am quite happy.

So this weekend is one of just being lazy. OK, as lazy as I can get which means reading, doing planning for the Fall-B-Que tour in late October and early November (posting on that is forthcoming) and I get to experience a new food joint tomorrow. Four of us visit Bastille Café in Ballard, a neighborhood in Seattle, for dinner. That is after going to Coastal Kitchen for breakfast with Damien and Amy. We connect for breakfast every 6-8 weeks and it is fun going to new places. I have not been to CK for a long time and have been jonesing to go for a while. Plus the apartment gets cleaned so we are talking a tri-fecta Sunday to be sure!

A Picture IS Worth 1,000 Words

A lovely Seattle sunset!

The Full Buck Moon

That is what the full moon in July is called. It seems each full moon has a different name. It was lovely and so reminded me of the movie "Moonstruck" which is one of my favorite movies of all times. With a bow to a dear friend I was chatting with this fine evening, it is indeed the largest full moon of the year. What happens though is that the Harvest Moon falls in September or October and often gets that tag line, but indeed that is only because the moon is closer to the earth. Go figure. But just know that When the moon hits your eye like a big pizza pie, that's Amore!
I was in bed gearing up for a night's sleep and when the moon began to rise, I just could not stop looking at it. The picture above is of it rising over the Amazon.com headquarters building and I must say that in a series of like 12 pictures, this is the only one I even kept to provide a memory of what I saw that evening and it is not that good and for that I do apologize. Now below is a professional picture of the July full moon taken in 2008 and it is stunning. Should you be interested what follows after the picture is a complete listing of all the full moons of the year and what they are called and this was information I found on the the internet from the Farmer's Almanac with full thanks and acknowledgement.

Full Moon names date back to Native Americans, of what is now the northern and eastern United States. The tribes kept track of the seasons by giving distinctive names to each recurring full Moon. Their names were applied to the entire month in which each occurred. There was some variation in the Moon names, but in general, the same ones were current throughout the Algonquin tribes from New England to Lake Superior. European settlers followed that custom and created some of their own names. Since the lunar month is only 29 days long on the average, the full Moon dates shift from year to year. Here is the Farmers Almanac’s list of the full Moon names.

• Full Wolf Moon – January

Amid the cold and deep snows of midwinter, the wolf packs howled hungrily outside Indian villages. Thus, the name for January’s full Moon. Sometimes it was also referred to as the Old Moon, or the Moon After Yule. Some called it the Full Snow Moon, but most tribes applied that name to the next Moon.

• Full Snow Moon – February

Since the heaviest snow usually falls during this month, native tribes of the north and east most often called February’s full Moon the Full Snow Moon. Some tribes also referred to this Moon as the Full Hunger Moon, since harsh weather conditions in their areas made hunting very difficult.

• Full Worm Moon – March

As the temperature begins to warm and the ground begins to thaw, earthworm casts appear, heralding the return of the robins. The more northern tribes knew this Moon as the Full Crow Moon, when the cawing of crows signaled the end of winter; or the Full Crust Moon, because the snow cover becomes crusted from thawing by day and freezing at night. The Full Sap Moon, marking the time of tapping maple trees, is another variation. To the settlers, it was also known as the Lenten Moon, and was considered to be the last full Moon of winter.

• Full Pink Moon – April

This name came from the herb moss pink, or wild ground phlox, which is one of the earliest widespread flowers of the spring. Other names for this month’s celestial body include the Full Sprouting Grass Moon, the Egg Moon, and among coastal tribes the Full Fish Moon, because this was the time that the shad swam upstream to spawn.

• Full Flower Moon – May

In most areas, flowers are abundant everywhere during this time. Thus, the name of this Moon. Other names include the Full Corn Planting Moon, or the Milk Moon.

• Full Strawberry Moon – June

This name was universal to every Algonquin tribe. However, in Europe they called it the Rose Moon. Also because the relatively short season for harvesting strawberries comes each year during the month of June . . . so the full Moon that occurs during that month was christened for the strawberry!

• The Full Buck Moon – July

July is normally the month when the new antlers of buck deer push out of their foreheads in coatings of velvety fur. It was also often called the Full Thunder Moon, for the reason that thunderstorms are most frequent during this time. Another name for this month’s Moon was the Full Hay Moon.

• Full Sturgeon Moon – August

The fishing tribes are given credit for the naming of this Moon, since sturgeon, a large fish of the Great Lakes and other major bodies of water, were most readily caught during this month. A few tribes knew it as the Full Red Moon because, as the Moon rises, it appears reddish through any sultry haze. It was also called the Green Corn Moon or Grain Moon.

• Full Corn Moon – September

This full moon’s name is attributed to Native Americans because it marked when corn was supposed to be harvested. Most often, the September full moon is actually the Harvest Moon.

• Full Harvest Moon – October

This is the full Moon that occurs closest to the autumn equinox. In two years out of three, the Harvest Moon comes in September, but in some years it occurs in October. At the peak of harvest, farmers can work late into the night by the light of this Moon. Usually the full Moon rises an average of 50 minutes later each night, but for the few nights around the Harvest Moon, the Moon seems to rise at nearly the same time each night: just 25 to 30 minutes later across the U.S., and only 10 to 20 minutes later for much of Canada and Europe. Corn, pumpkins, squash, beans, and wild rice the chief Indian staples are now ready for gathering.

• Full Beaver Moon – November

This was the time to set beaver traps before the swamps froze, to ensure a supply of warm winter furs. Another interpretation suggests that the name Full Beaver Moon comes from the fact that the beavers are now actively preparing for winter. It is sometimes also referred to as the Frosty Moon.

• The Full Cold Moon; or the Full Long Nights Moon – December

During this month the winter cold fastens its grip, and nights are at their longest and darkest. It is also sometimes called the Moon before Yule. The term Long Night Moon is a doubly appropriate name because the midwinter night is indeed long, and because the Moon is above the horizon for a long time. The midwinter full Moon has a high trajectory across the sky because it is opposite a low Sun.

Sizzling Summer Sunshine

Oh yes, everyone is all excited about happy sun and all the fun that you get to have now that it is out and all the fun things that can be done in the sun. No worries, it is all good. Oh sure, it is all good, but ask my event coordinator in Dallas who is home resting in a dark room as he is all sun burned and feeling nasty and such. He thought all was good, had not been burned this summer until the canoeing event Sunday and all the sun and reflection off the water = hello! People, Mr. Sun is not some innocent little orb in the sky. It is a mass of molten hot goo that is just edging to throw a solar flare our way and mess up cell phone service and GPS units everywhere. It is not our friend. It is our enemy.

Yes, I am the guy who hides in the air conditioning spaces and draws the blinds and jumps for joy in the rain and snow. Bring on the clouds and keep the real sun (see below) away from me it is just evil!

Sunday Supper Surprise X 2

Was talking on the phone to Mom and Janet about hot it was 98 degrees in Ashland and 100% humid with thunderstorm pending any minute. There is a loud noise as Markie arrives. What is all this? Well, it is a 50 bottle wine frig that Curt no longer was using and sold to me for $50. OMG! We even found the perfect spot for it. If you look at yesterday's posting, it is just to the left of the floating book case behind the bed.

That was surprise #2 actually in that Markie had texted me that he was bringing dinner over and that was surprise #1, I thought he was just coming over to cool off and have a cocktail. Other than my morning walk I did not leave the apt. at all.

Markie took a short break and then proceeded to make a dinner of chicken and kashmiri palak paneer (a spinach based dish). Not having ever eaten this before, so in looking it up here is what I found: Palak Paneer, which also known as Saag Paneer, features wholesome flavor of cooked spinach (Palak) with fresh and delicate Indian cottage cheese, Paneer. For quick Palak Paneer, use frozen chopped spinach.You can also use canned spinach but avoid using it since it has more mushy texture and usually extra salt and spices. For vegans, substitute paneer with firm or extra firm Tofu.

Well the vegans are likely pissed as we added chicken but they can get over it and it even came out of a can Markie had found at the store at 50% off and after having it a few days ago saw the need to add either rice or pasta and so he opted for the latter and it all worked out quite right with a lovely slaw on the side. I am rather enjoying slaws this summer for some reason.

So now I need to finish breakfast and get out the door to work, but I thought that since I had a few minutes this AM I would share my good fortune with you. Enjoy your Monday. Cheers!

The Home Tour Continues...

A few weeks have passed and well, thought we might make our way into the main living area. It is a nice sized space and there is the sleeping alcove so to speak along with the main living are where I am typing this at the computer and then the dining area. As you can see the Cherry wood bed frame is the focal point of this area. Helene gave it to me when I moved up here. It is just lovely and is on angle to be aligned with the view looking up at Amazon.com headquarters. It used to be the old VA hospital and is lit up at night. The angle makes for great viewing of the planes taking off and landing at Sea-Tac. The new box spring and mattress are heavenly and the bed is made up of lavender sheets and sage bedding. The big pillow at the back is one that Jodie custom made for me out of an old quilt. It is a delight to use for reading. The front pillow is one I just picked up a few months back at Crater Lake Lodge. Kind of fun and yet festive. So let's move on to some close-ups. The bedside table is one that Mom had for years and then loaned to Rose Thorpe. She kept it way too long and finally Mom asked for it back. I did not realize Mike wanted it and it is his for the taking when he wants it, but has said I can use for now and oh do I. The big mirror was a total score. I was driving back from Seattle one trip and I think Bush was giving a speech on TV and so I decided to stop at Linens 'N Things at Janzen Beach to avoid seeing him on the boob tube. Well, I walk in and there it is on the sale rack at over 50% off due to a hairline crack in the frame. I thought it added character and so snagged it for $49! Yup.

I love art books and when I am not reading them they help in the decor end of things. Three of them are hold up the silver wine bucket Markie found at the outlet mall down in Troutdale when we were staying at the Edgefield Estate for an event. He uses his for cleaning and I found the silk hydrangeas at Restoration Hardware on sale and they just make it festive. Behind that is a great purple glass vase that Markie gave me and is quite lovely. To the right are two champagne flutes I got to ring in 2000. They are tall and so hard to wash, but oh when drinking out of them do you feel like you are having a moment of luxury or what. Rounding out the back row is a festive fabric box I got in London back in 2000 at Liberty House. Always liked it and it holds tissues, medicine, etc.

Just in front of that piece and the glasses is a copper box I got from Mom when Dad died. It holds misc. items and papers. On top of it is a wind-up top I found at Finnegan's Toys in Portland. It is a great toy store and I just love watching the planes go round and round.

Along the front is a VERY cheesy piece of glass that I just had to have. Found it when opening the Santa Clara office last year at the hotel lobby gift shop. It is sitting on top of a great art piece that Wonderful made for me as a Thank You gift. I sponsored him at Breitenbush one year and he made the box and the cards inside that when laid out correctly make a very sweet message. Next to that is a bronze statue I found at Fire Island years ago on a close out sale. Got it for under $50 dollars if memory serves me right and the 3 men are supporting a beautiful glass ball. Finally there is a basket made by some Mexicans who set up their wares on the steps of the Hotel Mirador each day. This basket was like $4 and it is just terrific. Such memories and treasures.

Speaking of which, the print on the floor to the left of the table is a design sketch of Miss Texas' evening gown from the off-Broadway parody called "Pageant" and I got to see it several times living in New York City. Above it is one of two bookends that are copies of the lions that frame the New York Public Library on 5th Avenue. Named "Patience" and "Fortitude", they remind me of my days in the Big Apple. And finally on the right of the table is my BOSE cd/radio which is playing jazz as I type this. I love listening to NPR on weekends and it is so relaxing.
And to the right and behind the bed is what you see above. Just peaking in a bit on the left is part of a preserved plant I found at Saturday Market years ago, and I mean like the mid-80's and it has been schlepped all over the country. The picture is a self-portrait by Keith Herring. Who knew he would be gone so soon and now I have come to find that this thing is worth some bucks. Cool! On the right is a very cool book case. It makes it seem that the books are just floating. It is on loan from Helene and someday will go away, but I enjoy it for now. On top is a sculpture of Bacchus. It is on loan from Markie and a favorite piece to be sure. It was one of the first pieces of art he ever bought and did so on a payment plan. Who knew that years later he would pose as Bacchus from a friend, Michael Leckie. Go figure and this concludes out tour of the west side of Chris' apartment. Enjoy the day and stay cool.

What is it About Cupcakes?

When did they overtake the world? Seriously! It is so unreal. Entire shops make a living off of them and when thinking about doing a posting about this do you realize I had to go to like the 6th page of Google images just to find a normal run of the mill cupcake? They are themed and there are special stands made and whole programs on them. Make no mistake, these "bites-of-cake" do not come cheap either! $3.00 each is average and can go up from there. Granted I have a soft spot for red velvet, but still. It is just insane. What happened to good old Betty Crocker or Duncan Hines?

Did you know the British call a cupcake: fairy cake which is a small cake designed to serve one person, frequently baked in a small, thin paper or aluminum cup. As with larger cakes, frosting and other cake decorations, such as sprinkles, are common on cupcakes.

Further, thanks to Wikipedia: The term "cupcake" was first mentioned in 1828 in Eliza Leslie's Receipts cookbook. In the early 19th century, there were two different uses for the name "cup cake" or "cupcake". In previous centuries, before muffin tins were widely available, the cakes were often baked in individual pottery cups, ramekins, or molds and took their name from the cups they were baked in. This is the use of the name that has persisted, and the name of "cupcake" is now given to any small cake that is about the size of a teacup. The name "fairy cake" is a fanciful description of its size, which would be appropriate for a party of diminutive fairies to share.

The other kind of "cup cake" referred to a cake whose ingredients were measured by volume, using a standard-sized cup, instead of being weighed. Recipes whose ingredients were measured using a standard-sized cup could also be baked in cups; however, they were more commonly baked in tins as layers or loaves. In later years, when the use of volume measurements was firmly established in home kitchens, these recipes became known as 1234 cakes or quarter cakes, so called because they are made up of four ingredients: one cup of butter, two cups of sugar, three cups of flour, and four eggs. They are plain yellow cakes, somewhat less rich and less expensive than pound cake, due to using about half as much butter and eggs compared to pound cake. The names of these two major classes of cakes were intended to signal the method to the baker; "cup cake" uses a volume measurement, and "pound cake" uses a weight measurement.

Cupcakes are now one of the most popular sweet treats in the world. So there you go. But still, I do look forward to settling that craving in the near future.

Not the Herbfarm

Yesterday's posting gave a hint about one of the weekend's posting as it was a roasting suckling pig in a foil corset. The reason for the corset was that being so young and on the fire for so long the skin was beginning to burn. Thus steps were taken to protect it. The pig was dressed and racked on the spit in the early afternoon. While initial guesses were that it would take about 3 hours to cook, that was out the window all too soon and it took nearly twice as long to reach the magic internal temperature of 165.
Here we have one of many of the group taking their turn rotating the spit. I was able to forgo this experience as I brought 30 lbs. of charcoal and made a rather fabulous Asian apple slaw for dinner. Thankfully I was able to have a cocktail or two to help pass the time and release the day's tensions.
This is Russ. Russ is a bad kitty. OK, so not so bad, but oh did he work certain people's nerves in trying to push the agenda of the day and get the pig off the spit and carved all too soon. We had to keep saying sit boo-boo sit. Thankfully, he never took notice that we were mocking him and that made it all the more fun.
Not going to say a whole lot other than we got ourselves one excited pig here and that is really something considering that it started out as a female pig, but hey they do use LGBT and so this would be a trans-gendered pig I am guessing. Warning the next picture is like ICK, but I just had to add it in. Such a "unique" experience.
The temperature had to be taken in two locations on the pig. In the hind quarter and in the eye. The guys wanted to enjoy various head parts at other meals. Darn and I am going to miss them. Talk about a pig in bondage!
This is Moonsong, a dear sweet man who happens to be looking a little to happy with his new chainsaw. Thankfully he found it in the toy department at Freddie's and so no worries. He is the man who built the spit that cooked the pig. He is also the man who comes to my house every other week and does an amazing job of cleaning and making me OH SO HAPPY! I know I say it many times over, but he is amazing and I am glad that he does that for me!
This is the gentleman who donated the pig to the cause. I want to say his name is Leaf Rainbow and I am likely wrong. But he is looking on longingly at the pig as it rested for a half hour after cooking. Why do people not understand you have to let meat sit after cooking so the flavor holds. The dog is Baxter and is just too cute for words in that look he has up at the pig. Yes, a piece or two fell off the table to make him one happy dog.
This final picture is showing you how the fire got stoked after the pig came off and the corn and potatoes were pulled from the fire. The added to the slaw and pig made for a most amazing meal. But quite an adventure to say the least being part of a pig roasting. I have been to Luau's and such, but never seen a pig cooked over coals like this. And to think the pig was Jewish, but that is a whole different story and one to be shared over cocktails sometime. Cheers!

Thank Goodness It's Friday

Sometimes it’s about the journey rather than the destination – actually for me, it’s mostly that these days. This is a line taken out of Markie's blog and it is so true. Back home and the week really knocked me down. Did not want to go 3 whole days and say nothing, but just about. Catch up with you over the weekend...but the photo is a hint of what is to come...be afraid!

Serenity Now

"Here is a stress management technique recommended in all the latest psychological texts:


Picture yourself near a stream.

Birds are softly chirping in the crisp, cool, mountain air.

No one knows your secret place.

You are in total seclusion from that hectic place called 'the world'.

The soothing sound of a gentle waterfall fills the air with a cascade of serenity.

The water is clear.


You can easily make out the face of the person you're holding under the water...

There now.....feeling better?"

Marine-layer Monday

This is like the 5th day or so of this amazing natural air conditioning. Seattle gets it and I love it. A marine layer sets in over night and drops the temps down into the low 50's with a gentle breeze. The AC has not been on in days and I have three words for the Fab U Lous! Now for those who know me after another cup of coffee that will likely be three snaps up and in Z formation, but not quite yet. Anywho, we are the envy right now of a big chunk of the country as they swelter in 90's and humidity or other places topping 100.

Oh yes, there are those around here grumbling about it being too cold and all to which I say - "Book a flight and get out of town!" This is heaven for this bear and the bitch barrier is over 20 degrees away. The layer burns off by early afternoon most days and heck even today we are to get up to the mid-70's which is getting close, but hey, it is July 19th! Only 65 more days of summer...I think I can, I think I can! Have a good Monday and catch you later. Cheers!

Wedge-O-Rainier

From my apartment I have this rather interesting view of Mt. Rainier. Back when we were looking at the place the leasing agent, Joyce, made a whole big thing about the view of the mountain from #512. So we come in and look and it is like, what? We could not make it out and she kept saying "there, there" and we were missing it. Then we saw it and that is when I called it the wedge-O-Rainier. Well, 5 years later and the trees are about to cover it up completely. So above is a general picture and below is a close up.What did you expect from me after the marathon posting from yesterday, Sunday is a day of rest. So go rest and enjoy. I think a nap is calling my name and Markie is due about 5pm. Cheers!

Ladies and Gentlemen ~ The Herbfarm Experience

Many comments from friends who read this blog are about how descriptive I am and how the words often paint a picture for them. It pleases me that I can do that. No where is that more true than when I get to talking about food. It is a passion to be sure and something that I can sit and talk about for hours. This entry is special in that it is about a meal that was enjoyed by four of us on the evening of July 15, 2010, a Thursday. It is agreed that having taken the following day off was a very good thing. We all needed to recover from this gastronomic adventure.

It came about from dining at The Herbfarm only about 573 days prior and knowing that the experience was burned into my memory to the point I was able to discuss courses from memory this very morning over breakfast.

To a non-foodie, this whole posting might come off as a lot of puff over a few plates of food served over the course of an evening, but it is so much more. It is knowing the care in selection of the ingredients and the planning of transportation so that we are free to enjoy ourselves. It is the anticipation of what to expect and yet accepting anything that might surprise and does.

So get a cup of coffee or a cocktail, sit back and enjoy the ride as we are off On a Feather at The Herbfarm. This has got to be one of the longest posting I have ever done complete with 14 photos. OY!

Our driver for the evening, Chad, arrived to pick us up promptly at 5:20pm and Rob, Jodie and Helene joined me on this culinary journey. We made our way through rush hour traffic thanks to HOV lanes for cars with more than one person in them. The restaurant is located in Woodinville, Washington which is about a 30 minute drive east and north from where I live in Seattle. Mind you that would be 30 minutes without traffic, a rarity in Seattle these days. But we made great time arriving in time to enjoy a cool glass of rhubarb lavender lemonade. Talk about refreshing.
With glasses in hand we headed back to the wine room where they have about half of their 46,000 bottles stored. It is amazing in that they have them stored with the bottom facing out and in white marker write each name of the wine. Oh my! Plus they use the room for curing some of their meats which they have recently begun to do. There is a dinner themed 100-miles and everything is procured within a 100 mile radius. Well, let me tell you that they had to learn how to make salt with water from Puget Sound in order to hold true to their goal. That is how they came to start doing their curing.

We were the first in the room and it is rather challenging as more and more people arrived so I made my way out with Jodie in tow and showing her Julia Child’s shirt that is framed on the wall before heading back to the reception area and getting a glass of the Indigo Sparkling Rosé Pinot Noir. Very interesting flavor in that it began refreshing and then a very unique earthy-tobacco undertone lingered for a bit. We took our glasses with us as we went on a garden tour they offer each evening before seating for dinner.It is wonderful how the owners Ron Zimmerman and Carrie Van Dyck are so hands on. Ron was so informative in the wine cellar and is guilty of being addicted to e-bay thus lending a hand in the décor of the whole place including the fireplace in the lobby. Carrie has such knowledge of everything going on and leads the tour of the gardens including introducing the 2 adorable Vietnamese potbellied pigs, Basil and Borage. They are both active with the rest of the staff in serving dinners and pouring wines. Love seeing owners who are part of the whole process.Once seated, there is a lovely folded napkin holding the menu with a flower in it sitting on the cabbage shaped charger. 4 forks to the left and 2 knives and spoon to the right and a fleet of wine glasses ahead of you all made for the specific wine chosen. A silver goblet for water NEVER is empty. There is no salt and pepper on the table, nor is there room for any. Rather on each end is a trio of lanterns hanging on a wrought iron base and then two lovely posies of flowers to add a lovely air at the table, but not overwhelming. Add some chive butter and an extra bottle of water and well, the table is groaning before the meal begins. These two pictures of the attendees give you an insight to the table. The first is of Jodie and Rob and then Helene (Thank you for letting me include you my dear!) and me. Who knew I was sfitzing so much!

Oh yes, there is one more feature at the table. A metal figure of an animal is holding a place card for each table. Last time it was a frog that was sent to some dear friends in Kentucky. This time it was a crab that I was just so tempted to buy and heck, next time I just might! One of the servers arrives at out table with a basket containing three summer herbs for us to choose to be dropped in our champagne class before the 2007 Argyle Oregon Brut Rosé. You could select lavender, rose-geranium or lemon verbena. I opted for the latter and it gave a lovely hint and did not overpower.First Course – For the Birds

With the cocktail in hand a toast was made by Jodie which she made in my honor and which had me blush. I love doing things for friends and yet do not like the spotlight on me…

OK so how long before you all started laughing on that one! But seriously, I love good food and this starter was divine. Starting at the 2 o’clock position is a Poultry Rillette, Mustard, Mexican Tarragon with Handmade Crackers. Kind of like a schmaltz, but oh so much better! At 7 o’clock was and “OMG” moment, Duck Foie Gras Sandwich with Strawberry-Rose Geranium Jam and Hazelnut Butter. It ws an explosion of flavor and thankfully, Helene does not like foie gras and so I got to have an open face version as well – SCORE! At 11 o’clock is a Candy Cap Mushroom Macaroon with Chicken Liver Mousse. I could not believe a mushroom could taste like maple, but seriously it does. And folks, this is but the first course.

Once they delivered the plates around the dining room, a curtain is drawn across the kitchen and true gastronomic theater begins with introductions and stories of how the foods were found and prepared by Chris Weber, Sous Chef and Tysan Dutta, one of two Sommeliers on staff. I read somewhere that the Herbfarm is to restaurants as The Ring is to opera and that is quite true.Second Course – Chicken of the Sea

I teased my facebook friends with a description of this course yesterday. So here we go. Buttermilk Poached Bernie Nash Chicken in Zucchini Blossom with Vinegar-Cured Local Smelt, accompanied with Young Celery, Dill, Baby Zucchini and Cucumber Gazpacho. Oh dear Lord was it good. They paired it with a 2007 Vin du Lehm Sauvignon Blanc out of Lake Chelan, Washington which was fine. The wine did not overwhelm and it was the supporting actor that it was meant to be. The dish was a delight and oh what an idea for a summer dish of cucumber gazpacho with chicken for dinner!

OK, so this courses’ picture did not turn out, too blurry. But I shall do my best to get you through.

Third Course – Skinned Scallop

First up the wine was over the top on this course a light peppery wine that just made the food dance on your tongue. Maybe a jig, I am not sure, but not the robot or moon dance. It was a 2007 Lullaby Viognier out of Walla Walla, Washington. Seriously, I need to get a couple of bottles of this stuff. It was also the last of the whites for the evening until the dessert wine at the end of the meal, but let’s not get ahead of ourselves.

Delivered to the table, which by the way all four are served at the same time and is a delight to see followed by a brief review of the course for your enjoyment. This salad of sorts was a Seared British Columbia Sea Scallop on Crushed La Ratte Potato with Romaine, Walla Walla Onion, 1st of the season Summer Chanterelles and Roasted Chicken Skin Sauce. The last item was to bring fowl into this course as they intend to do each course, quite clever. The scallop was huge and so flavorful. A perfect moment to enjoy such an amazing wine and yet we were only on the 3rd course.

Now Helene does not do shell fish and so she had a lovely Halibut Cheek cut to look just like a scallop and was quite happy. It was amazing when Carrie popped by the table at the beginning of the meal and confirmed Helene did not do pork or shell fish and then proceed to mention that if memory served her she did not like egg on its’ own but if in something, then it was fine. Mind you, I had not told them past the first two items, they must have made a notation from the last visit in 2008. That is what makes this place so special. Just as was the case that for my seating they had in place an armless chair for my comfort and nothing had to be said. Really, it is an amazing restaurant.
Forth Course – Squabbles

This could be labeled the course that got Chris kicked out of The Herbfarm if the chef had an attitude. Thankfully he did not. So what is going on here? Well, the plate was served and starting at the top left is a Raviolo of Squab Leg Confit and Wild Boletus. Next to it is some Tomato Leaf Pesto topped by a trio of poached heirloom miniature tomatoes. At the bottom is Seared Squab Breast next to Tomato Butter with Oregano.

Well, the Tomato Butter is quite light and lovely and the Tomato Leaf Pesto is like the big brother that wants to hog the spotlight and overpower everything and that is what was happening. So in talking around the table we figured out how to do an easy fix and that is just to flip the Raviolo and Pesto and thus split the sauces. I took it upon myself to vocalize this and well, when the chef stopped by later in the evening thanked us for the suggestion and that they were going to instigate it the next evening. Very cool. The wine selected was a 2007 Benson Vineyards Estate Sangiovese out of Lake Chelan, Washington. It was one of those wines that just kept getting better the longer you allowed it to linger.

When you dine at the Herbfarm, you have the opportunity to ad an additional wine here or a flight of wines there. Needless to say, we did take advantage of this and in the next course you will see how it begins to unfold.Here is a picture of part of the staff assembling our next course. The two ladies on the left are interns for the summer and then there is Chris the Sous Chef I mentioned earlier and Tony Demes who is a recent addition as the Chef and has been on staff for about three months. He loves the change in the menus and seemed really receptive to our suggestion on the last course.

Fifth Course – Duck in Black & White

I totally spaced getting a picture of this course and not sure why, maybe it was all the excitement of having two wines to compare with the Grilled Breast of Muscovy Duck with Rosemary-Black Current Jus, Silky Cauliflower Purée, Fava Beans, Thymed Farm Carrots and Crispy Chard and Greens. The latter was a deep fried hush puppy of sorts that was just too wonderful. It was a most perfect dish to compare two very different Pinot Noirs.

The first was their choice with the dish of a 2006 Boedecker Pinot Noir, Athena’s Cuvée out of the Willamette Valley in Oregon. It was quite good and Rob found it especially enjoyable. The rest of us trended towards the choice that Helene and I made of 1996 Williams-Selyem Pinot Noir, “Olivet Lane,” from Russian River. It was classic and balanced and had wonderful ripe berry fruit and yet there was a subtle undertone of cinnamon. YUMMY!

With the Savory part of the meal complete there is a sort of transition that happens as most of the wine glasses are gone there is more room on the table and what better moment to have two different flights arrive to be there for the Cheese course which is up next. Since we enjoyed two Rosé champagnes to kick off the evening why not go for a trio this time. First up was the Duval-Leroy Rosé which is 100% Pinot Noir and is fruit driven. It was youthful, bright and aromatic with a lovely pink color. It was a favorite of Jodie and me. Our next selection is a Gosset Rosé that is half Chardonnay and a third Pinot Noir Grand Cru, a lovely glass of bubble that is underlined by the presence of Bouzy and Ambonnay red wines. Gosset’s style is rich and textured with an unctuous mouthfeel. Yeah, like he said! And Helene really liked it, I thought it tasted like grass. Capping off this flight is a Billecart-Salmon Brut Rosé which is a blend of three grapes of Champagne: Pinot Noir, Chardonnay and Pinot Meunier. There was a slightly golden hue immersed in the pink bubbles. Rob (who is not into bubble much) like this one as did I especially as it could stand up to the Blue cheese offered in the next course. But Rob was also excited as the second flight had landed.

Called 40 Years of Tawny Port, you were able to compare 10 year to the 20 year and finally the 40 year ports. These were all Taylor Fladgates and it was amazing to see how you began with a refined and yet subtle port that reminded you of a caramel flan and then the next one was a little fruitier and that plum, hint of honey begins to seep through. The last one stood alone in that it is an incredible example of an old Tawny port. Olive gold in color with rich flavors and amazing length that lingered on the palate so beautifully. Oh what the Dourco Valley of Portugal does give us is something to behold!

Sixth Course – Cheese Takes Flight

Are you ready for this? Estrella Wynoochee River Blue with Blue Bird Farm Emmer Funnel Cake a top Roasted Cherry Compote and Fried Sage Leaf. Hurt Me Now! Thankfully Carrie was walking by and noticed we had consumed the Champagne flight quickly and asked if we wanted another and well, I listen to my elders and Helene wanted some more as she could not quite decide which was the best at that point and Jodie chimed in “it will allow us to try the Gosset first and not be distracted by the Duval-Leroy” and yes she did say that. And yes, seriously we had Funnel Cake at The Herbfarm. I am so sad that Helene does not like Blue Cheese = NOT! More for me, yes.Seventh Course – Egged On

When I began typing this over 4 hours ago one of the things that has kept me going is the course you are looking at above. SERIOUSLY! It was the top pick bar none of how the hell did they do that. But first, the description: Chocolate Mint Bavarian Egg with Apricot Coulis Yolk, and Apricot Confited in Butterscotched Whey. Now what you are looking at might look like an egg but it is not. It is chocolate playing the roll of an egg white to the point that it is NOT hard; it had the consistency of an egg white. Believe me I touched it several times and was TOTALLY amazed. And the Apricot Coulis Yolk so worked! And I am not an apricot person at all, and loved it.Eight Course – Under a Berry Spell

We decided due to the nature of the course and from our last visit plus add in Rob loves Ice Wines, we did the Red Alert. It is a tasting of two ice wines that are RED. Yup. It is already a rare and special treat but this was all the better due to the color and well it is a liquid dessert. We got to enjoy the 2006 Lake Crest Winery’s Syrah Ice Wine out of Washington and also the 2006 Inniskillin Cabernet Franc Ice Wine out of Canada. The former is a true ice wine picked at 2000 feet elevation in chilly 9-degrees and crushed outdoors while frozen. It was my favorite. The latter is harvested in the dead of winter and crushed frozen as well. It was maybe too intense on the spicy nature for me to enjoy compared to the Lake Crest. But both were good and went well with Warmed Northwest Berry Medley with Salted Duckfat Crumble and Duck Egg-Lemon Verbena Ice Cream and a dark chocolate straw. Let me lie down and die now. Oh so good.

At this point there is a flurry of activity as all tables are cleared of chargers and excess flatware and such in anticipation of the delivery of Coffees, Teas & Native Beverages. To the point of which as the prior course was delivered they left a booklet on “Comforting Beverages” for you to choose from.

Fair Trade Coffee = 5 selections

Wild Native Brews = 3 choices
(yes, including Dandelion and Madrona Bark)

World and Local Teas =
6 options

Herbals = 5 Teas all no caffine

Fresh Leaves
= From their Garden, a Chocolate Mint and this is called “Tisane” [tih-ZAHN]

Ninth Course – A Selection of Small Treats

They cap off the whole experience with a tray that arrive with Finishing Touches to enjoy and there were five for each of us. A Raspberry-Sancho Paté Fruit (not my favorite), Chocolate-Rosemary Biscotti (alright), Milk Chocolate Sorrel Ganache (now we’re talking, getting better), Almond-Sage “Sandies” (that were just too cute and good for their own sake!) and finally Frosted Currents (OMG a fireworks display in your mouth). Yes, the best was kept for last and to think that Jodie almost passed on it. These were served with 2007 Dunham Late Harvest Riesling out of the Columbia Valley here in Washington.One of the things that you must understand about The Herbfarm is that they do certain things certain ways. They fill your ice water from an ice bucket being held under their arm and the water is poured from a separate bottle. When you go to the bathroom, they often rush to open the door for you. But the thing which is somewhat entertaining is that they ALWAYS adjust your chair and place a fresh napkin on your charger.

They often put the flower from your menu at the start of the meal on it for a nice touch. Well, by this point we are all laughing and decide Helene needs as many flowers and such as possible. And of course we are at the end of the meal which made it all the more funny. Alas, not nearly as funny as when Dan retuned back in 2008 to over a dozen napkins at his place setting, but that is a whole different story.As the night came to a close Patricio Contreras took leave after playing guitar in the background all evening and not overwhelming, which cannot be said for a particular table near the end of the evening that decided the place had become a beer hall or something, but I pause and breathe, and say that the picture shows how the staff really work together throughout the night. They assemble every dish and it comes right to the table. Here Ben Smart (left) Sous Chef work next to Chris the other Sous Chef and in between is Chance Hurst, one of the bakers and the key is they all look happy and seem to really enjoy doing what they do. Finally I want to give a nod to Laura who was so wonderful in bringing me the balsamic vinegar upon request and of course I did not buy any as it is only $107 a bottle, but OH SO GOOD!

We were able to linger just a few more minutes as we were given lovely lavender shortbread cookies in the shape of an egg to complete the dinner’s theme and it includes a copy of the graphic on the back for a memento. And oh it is but one of the many mementos and memories I have of a perfectly wonderful evening. Until next time…Cheers!

Pure Joy

So here's the scoop, so to speak! This is my Great-Niece Lizzy. She was born in January and so yesterday Grandpa Mike and Grandma Joyce took her and her mom Meredith to Dairy Queen for Lizzy's 1st ice cream cone (see the "scoop" reference). Can you tell she loved it! That is something about kids, they are free and in your face with their emotions and this picture is just a treasure.

Two other moments of pure joy have occurred in the past 24 hours. First was the dinner at The Herbfarm. It so did not disappoint and I am currently doing a full write-up on the whole experience complete with pictures and will have it up over the weekend.

The other was lunch today at Elysian Brewing Company up on Capital Hill on Pike Street. What a wonderful lunch with three dear faerie brothers, Pansy, Bug and Stitch. It was a magical moment in that it was only assembled in the last 24 hours or so. A delight to see them and I have to share that using Jicama cut up to look like fries for a summer dish is a brilliant idea and I plan to copy it. So refreshing. Oh it was a joy having the day off and so now I get to still have two more days of relaxation...heaven!

Feeling in a Fowl Mood Today

Got up early as I just woke up at 3am and could not sleep, but am now getting a little groggy so may try and get in a bit of a slumber or nap. But after a teeth cleaning this morning (and this is after a hair cut yesterday) I am going to be able to duck out of work a bit early and get home to freshen up and welcome Helene, Jodie and Rob around 4:30 to kick off what should be a magical evening.We are off to the Herbfarm for dinner. Tonight they kick off a brand new menu: Of a Feather. From their website: "In this diverse menu, we create a culinary flight of fowl fancy. From quail to waterfowl, wild and tame, ordinary and unusual, you'll explore a flock of flavors in this new dinner theme offered here for the first time."

So for all you that know me, you can bet there will be a long and detailed posting of the dinner. The four of us are all taking tomorrow, Friday, off so that once we get home in the wee hours of the morning, as the dinner does not end until near midnight, we will not have to contemplate how we will get through the day tomorrow.

But speaking of dinner, last night I enjoyed a lovely dinner al fresco at Markie's place. Arrived just about 5pm and we watch the news while enjoying cocktails. He made fresh rolls and grilled chicken breasts, kind of like a preliminary round of fowl before tonight's fowl. After enjoying news and good food and wine with dinner it was home to watch a special on PBS about breakfast. The station out of Pittsburgh put it together, but what made it fun was that at the end they were in Portland, Oregon and stopped by the Tin Shed which is up on Alberta and that was cool and all, but the surprise was finishing with a place called Helsers. Alex started this place and it is a rockin' breakfast joint. They serve Scottish Eggs, one of the few places I know that do them right. Oh, and the German Pancake, hurt ME! Here is what Alex says on his website about the place:

Helser's opened August 10, 2004 by Alex Helser. We use many family recipes and local ingredients to create our meals, including our buttermilk pancake recipe from Alex's Grandmother. Our approach to food and service comes from our
own desire of how we would like to be treated and how we feel that every dish should be worth each bite. This is what we hope each guest will walk away with.

And what made it more fun was that I did a double take in that just after he opened that place a good friend Lisa, known as the Beer Goddess, helped me host a brewer's dinner at the place. To cap off the night she had snagged some great Belgium beer that came in a huge ass bottle and there was the bottle on his kitchen window where staff pick up food to serve. After all these years. Pretty cool.

Vive le France!

The French really know how to celebrate! Here are 4 images I snagged off the internet to give you a taste of the fireworks display that went off at the Eiffel Tower. Enjoy and Vive le Bastille!

The message "Joyeux Anniversaire" (or "Happy Birthday") was projected onto the Eiffel Tower for the occasion. They just get better and better every year. Cheers!

Happy Bastille Day!

I just love this painting by Claude Monet. Yes, today is Bastille Day in France and we will get to that as well. But in doing a bit of research via the Musée d'Orsay in the city of Paris (where my dear friend Michael has been at least once from what I have heard and I have had the joy of going 5 times) The Rue Montorgueil, like its twin painting The Rue Saint-Denis, is often thought to be a celebration of July 14. In fact, it was executed on June 30, 1878 on the occasion of the celebration of the end of the World Fair, a demonstration of national and republican enthusiasm a few months only after the great confrontation between republicans and conservators in 1876-1877.

Here is a bit about the holiday with thanks to Wikipedia for the information:

Bastille Day is the French national holiday which is celebrated on 14 July each year. In France, it is formally called La Fête Nationale (National Celebration) and commonly le quatorze juillet (the fourteenth of July). It commemorates the 1790 Fête de la Fédération, held on the first anniversary of the storming of the Bastille on 14 July 1789; the anniversary of the storming of the Bastille fortress-prison was seen as a symbol of the uprising of the modern nation, and of the reconciliation of all the French inside the constitutional monarchy which preceded the First Republic, during the French Revolution. Festivities are held on the morning of 14 July, on the Champs-Élysées avenue in Paris in front of the President of the Republic.

Tonight there will be fireworks and oh what fun they will be but that is for a later posting.

Spain Celebrates World Cup Victory

My friend Lisa Heaton is in Spain on holiday and posted the following three posts on facebook about what it was like to experience the excitement of being in the city when Spain won:

Mom and I are in the hotel room, watching the World Cup. I've never watched soccer/football/futbol before, but how can you be in Barcelona without watching Spain in its first World Cup final ever? Now where did I put my vuvuzela?

The city did go absolutely crazy, although I didn't see the huge throngs of people I expected. Then again, we're in a more touristy part of the city, so I suspect the more residential area saw more partying in the streets. There were fireworks, and cheering, and horns honking, it was great!

As expected, there was much yelling and horn-honking and fireworks and general celebrating when Spain won last night. In fact, I wasn't in front of a TV when the winning goal was kicked (Gary arrived at the hotel and Mom and I had already hung in for nearly 100 minutes), but we could tell from the roar that went up outside what the outcome was. :-)

Oh it would be fun to be there, but I have to say I think Seattle is the envy of the world with our near perfect temps right now, I am not even bitching and that is saying something. Stephen is due soon and so not sure if another post will happen until tomorrow.

Markie on Monday...

No this is not a picture of him, it is a stock picture I snagged from Google Images and is meant to add fluff and color to an otherwise flavorless posting. So now that we have that out of the way, this is the car he bought, but it could well be a different year in that I am no wizard on car makes and models. So deal and let's move on with the story...
Yesterday did not end at all like I thought it would. Had planned to come home from work and just have a quiet night of leftovers and PBS.

So I am getting ready to leave parking lot at the office and get a text from Markie..."Home? Cocktails?" Which I find odd in that we are having dinner tomorrow, Wednesday, to celebrate the Bastille. So, I reply that I am heading home and will be home by 5:15 or so.

Then, just before I begin to drive it hits me...I bet he bought a new car. He had been going on about how much the Jag had been costing to maintain. So I text back - "Get a new car?"

Upon arriving home there are several texts from him as I do not text or talk while driving now that you can get a big ticket. His reply "New to me." and "Be over in a few minutes" which ended up being like an hour later. Guess paperwork takes longer than he thought.

He got a used Miata which he really seems to like and is not as puff, puff, puff as the last two cars. So we had celebration cocktails and I shared with him my project of all the "stuff" I have been assembling. He was shocked to see I still had his invite to his retirement party from Microsoft.

So, thus, no posting last night. But I did get to have my leftovers a tad late and oh were they good, but I rather enjoyed them in silence as it was a cool summer evening and I decided to pass on TV for the night and read The New Yorker instead.

Viva Espana!

And the country goes wild as they celebrate their first World Cup win. It must be quite the time there in Spain. Looking forward to hearing all the details when my friends Lisa and Gary get back from their holiday over there. The sheer sense of joy on the guy's face on the pole says it all. And so closes another huge sporting event.

Clouds, Calls and Catan

So this morning was not quite like this but I totally spaced taking a picture of the marine layer of clouds that socked in the city pretty good until nearly noon. It just made the whole morning a little calmer and nice and after doing the first post I read and slumbered and then I got to have a perfectly lovely thing happen...
I set about making phone calls to several friends I had not heard from in a while. Caught up with Chip in Portland and then Stephen called from Vashon and will get to see him in person and then Darlene in Portland chatted a bit and got me all caught up on Portland until the called arrived from Brad in San Francisco and we just chatted about our lives and where they are and where they are going, much like Michael and I tend to do so often. I am so blessed to have so many wonderful friends. Speaking of which another, Moonsong, stopped by at about 1:18pm and picked me up and off we went dodging all the tourists and made out way to Renton to Tyler and Randy's home for Settlers of Catan. We played a new version for me and in the end I won and it was quite fun.

Afterwards we enjoyed chicken livers, gizzards, chicken strips plus rolls, coleslaw and mashed potatoes w/ gravy. I opted to pass on the latter, but oh it was a delight and even got to bring the leftover chicken livers and gizzards home. Yes, Janet, I know you are oh so jealous. It was a very nice afternoon. Also tackled the card box as I continue on this mega-quest of reducing all the memories of like 4 boxes of stuff to three scrap books. This might get me first, but we shall see. Cheers!

And On Your Left...

Well hello and welcome back to my kitchen. After a nice rest we are going to now turn our attention to what is on the left of the stove. First up going counter clockwise is the "popcorn" holder that keeps all my cooking utensils within arm's length. Quite helpful. Next to it is a gift from Uncle Markie called The Ex. It is a set of knives in a most unusual knife holder. I was recently reminded about the time Rob came over to my apartment the first time with Jodie. They were getting serious and I, in my most fatherly of ways, told him "you do anything to her and well, here is what could happen to you!" Yes, it does provide for more than a few good laughs.

Next up is the battery pack for my vacuum. It is so helpful and a wonderful addition to the apartment (the vacuum I mean!) and then next to that is a wonderful commercial blender. It has not gotten much use until recently. I have discovered that I love, love, love hummus. While I was buying it, I decided one day to see what it would cost to make my own. Well, I can make it for about a 1/5 the price of buying and so now I do and have been experimenting with roasted red pepper and garlic. There are all sorts of options including spinach and feta or how about black bean hummus. A new favorite lunch is cucumber and hummus sandwich = YUMMERS!

Moving along we come to a really cool thing. To most it would appear to be just a ceramic tray with a picture of a bottle of port and a lobster. But to me and my family it is much more. It was in the war with my Mom over in Germany. It was always with her as a reminder of their mobile hospital password which was "port & lobster" and sometimes she would be so exhausted she would need to look at it to remind herself. It hung up at our cabin at Lake of the Woods for years and I did not know the story behind it until oh 10 years or so ago. I do cherish it to be sure.

Oh yes, there is food in the kitchen and bananas are always on the counter. I have one every morning for breakfast along with coffee as I said yesterday and cereal plus what I call a yogurt bomb. It is one of those small liquid yogurts that gives you the good bacteria to grow on. I alternate between strawberry and blueberry during these summer months and then back to vanilla in the winter.

There in the front is the cherry pie Markie made for me last week. It is gone now, but it was quite tasty. You might remember it from the posting I did on Tuesday evening I believe. And then next to that you can make out just a corner of a blue tile trivet that my old high school French teacher made for me years ago. Bea Bea still keeps in touch and we just Skyped a couple of weeks ago. She looks just as good as ever and lives in Norway once again. She retired back to her hometown once she retired from teaching.

On the trivet sits a black metal tray with a fun Pennsylvania Dutch scene painted on it. This tray holds my bar. I kind of patterned it after the one I see often on "As Time Goes By" a British Comedy I do so enjoy watching. And that, my friends, brings us to the no photo of fridge. It has been fun sharing some stories of what I have in the kitchen and we will check-in on some other parts of the apt. to give you a better feel for where this blog comes to you from. Have a great Sunday and Cheers!

Bonus Post: Shucking Corn

Tonight was a glorious night to enjoy dinner. Shucked the rest of the corn I bought at QFC over 4th of July weekend and it was AWESOME! OK, so two ears and the rest will be enjoyed tomorrow. But hey, it got me thinking...we shuck corn, but peel potatoes. We slice watermelon and tomatoes and yet we pit cherries.

What gives. I began to think - what else do we shuck and the only other food that came to mind was oysters. Do not get me wrong, I love them, but what is with all the different prep term. Heck, look at the blender and the 8-16 different buttons for "blend" that they offer, and do not miss out on FRAPPE! That has got to be one of the gayest words ever. And speaking of which, why are Homosexuals always in the "practicing phase" of their lifestyle? I hate to break the news, but I got it down, I am no longer just practicing, I am living. But now don't go thinking I am just trying to tie in oysters to gay people. Think about lawyers and doctors, they have practices! When do they advance to doing! Just throwing it out there! So on this perfectly fine evening with the air conditioning and fans running on high as the British Comedies playing on the telly, I just thought you should know I shucked me some corn tonight!

OK, so not quite done yet! I recently enjoyed some corn-on-the-cob with friends. I happen to be a person who only uses salt & pepper on my fresh corn. Others use butter or butter and salt & pepper. Thus I toss out to you, the reader, how do you eat your corn-on-the-cob? Just asking!

Welcome To My Kitchen

No, I am not Julia Child, but God I love her! So today I got up ever so leisurely and headed off to the market to do some grocery buying. Mick is off at the Country Fair and so we will not be having our usual breakfast. I have come to enjoy shopping early on Saturday at the QFC either up on Magnolia or over off I-90 in Factoria. Like the layout of them and the produce is lovely.

Usually have wonderful flowers, but today they were a bit over-bloomed and so passed. That is just fine as I like having a clean table for a change and simple look throughout. Since my day was none to busy I decided to indulge and do some cooking ahead so that should those dreadful hot days return all too soon, I could just pull food from the fridge. It also helps when you arrive home and are just too hungry to wait. So instead of going and getting something that is not good for me, I can eat on the healthy side and keep on my new fooding path.

In doing my cooking I had a fun idea, why not take you the casual reader on a bit of a tour of my home over the next weeks. No, you will not have to sit through a picture of a refrigerator or stove, but rather show you highlights of the place and share some stories if you will allow me. Well, it is my blog I guess so you will just have to read or walk away. Your choice.

So up first is the coffee nook in the kitchen. As you enter the square kitchen it is off to the right. The cabinet above hold most of the dishes I use on an everyday basis and lord knows I have more glassware than Carter has pills (boy, did I just show my age there with that statement!). On the counter from left to right is a fun trivet that a dear friend Lisa gave me years ago and use it ofter. Next up is a daily calendar that I first saw at Mama Mia Trattoria in Portland and when I saw it again in a shop I had to get it. Have used it for years. Oh my it is still on Thursday, need to get it current...done. OK, so now we can continue, yes, do you think I can be just a bit compulsive at times? Holding the calendar in place is this really cool triangular bowl I have had for many years and it is filled with these little pebbles from a miniature herb garden I got from Don & Mary years ago. The clay pot broke in the move up here, but I loved the little rocks and they hold a wine bottle stopper my nephew, Kevin, made and it sits there when not in use.

The little wicker holder serves a dual purpose of coffee filter holder and napkin holder. A lot of things in my home serve more than one purpose. I like things that can do more than one thing at a time. Hanging in the corner is my Barresta Action Figure that Chuck gave me for Christmas years ago. It makes me laugh and I do enjoy doing that. While I really like having nice things, I like to have a bit of whimsy in my living space to catch you off guard. In front of it is the coffee maker. During the summer months I make my coffee in the evening so I can then have it cold the next morning. And come late September I go back to the usual.

Then moving past the outlet there is a ceramic canister. It has on it a stylized print in that it was offered for a period of time by Starbuck's. It is based on Nighthawks, is a 1942 painting by Edward Hopper that portrays people sitting in a downtown diner late at night. It is considered Hopper's most famous painting, as well as one of the most recognizable in American art. It is currently in the collection of the Art Institute of Chicago.

On top of the canister is a coffee mug from Tadich Grill in San Francisco. Amazing place that has been around for over a hundred years. If you are EVER in San Francisco, you so have to go there! Plus, it is quite funny that our office for E&A is oh, about a block away and no it was not of my doing. Seriously, we are at 350 California Street and Tadich Grill is at 240 California Street. The mug holds my Splenda for my coffee. In front of the canister is a red knife which is a special vegetable knife that Steve and Karen gave me several years ago for Christmas along with a bamboo cutting board that gets quite a bit of use. So there you go.

Tomorrow, I might look to the left of the stove and see what awaits you...Cheers!