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Morning Musings

  • General Mills >>>> Kelloggs (all of Kelloggs cereals are higher in sugar, have trans fats, and don’t taste as good…and I have stock 
  • I am not a mixologist
  • I’m sick of cherries, apricots, and peaches…such a shame
  • I have no free weekends left in the summer
  • You know you live in the right city when a place offers repeated happy hours with $2.25 glasses of wine and $0.25 appetizers (of which all include seafood)
    View from Chandlers right on Lake Union
    View from Chandlers right on Lake Union
    Tuna tartar with avocado and wasabi aioli = $.25
    Tuna tartar with avocado and wasabi aioli = $.25
    Crab and artichoke dip = $.25
    Crab and artichoke dip = $.25

    Seared ahi tuna with wasabi and ginger = $.25
    Seared ahi tuna with wasabi and ginger = $.25
  • I could eat Camion fish tacos every night
  • Sometimes it is nice to stop and have a weekday breakfast BEFORE going to work
  • I LOVE outdoor yoga
  • Great dinner and drinks (I love the Scuttlebutt Porter from Everett, WA) at Brass Tacks before the Fitz show

    Applewood smoked half a hen over lemony (excellent) greens!
    Applewood smoked half a hen over lemony (excellent) greens!
  • Getting a free smoothie from Evolution Fresh just because was great on a hot day biking home from work!

    Free Evoltion Fresh Green Smoothie = green juice, coconut water, banana, and pineapple
    Free Evoltion Fresh Green Smoothie = green juice, coconut water, banana, and pineapple
  • I don’t really like to make the same recipes twice
  • I’ve been intending to bake my fave banana chocolate chip muffins for months now
  • I am actually eager to go on another evening hike !?!?!?!?
  • Can I really wait until September for my next mani/pedi?
  • Hadn’t been to FareStart in a while…changed that on Thursday
    Guest Chef Night starter was a field green salad with shaved carrots, pepitas, cherry tomatoes and phenomenal Oregon goat cheese and a cabernet vinagrette.
    Guest Chef Night starter was a field green salad with shaved carrots, pepitas, cherry tomatoes and phenomenal Oregon goat cheese and a cabernet vinagrette.
    Veggie entree for Guest Chef Night (field roast sausage with hash of mixed potatoes, oven roasted tomatoes, pea vines and a romesco sauce).  Yummy!
    Veggie entree for Guest Chef Night (field roast sausage with hash of mixed potatoes, oven roasted tomatoes, pea vines and a romesco sauce). Yummy!
    Guest Chef Night regular entree was a cider braised pork chop with a pickled stone fruit compote, creamy cheddar polenta, and grilled asparagus.
    Guest Chef Night regular entree was a cider braised pork chop with a pickled stone fruit compote, creamy cheddar polenta, and grilled asparagus.

    Guest Chef Night dessert was a nectarine hand pie with blueberry sauce and homemade cardamom ice cream.
    Guest Chef Night dessert was a nectarine hand pie with blueberry sauce and homemade cardamom ice cream.
  • Finally I might be getting my desk moved closer to coworkers at Sound Transit…or moving to Capitol Hill
  • Could I ever really be on Masterchef?
  • Had a very tasty sandwich from a cute little bakery in SLU

    Delicious herb marinated eggplant with oven roasted tomatoes and pesto (and added ham) with a side of roasted Brussels mixed with apple and a bacon dressing.
    Delicious herb marinated eggplant with oven roasted tomatoes and pesto (and added ham) with a side of roasted Brussels mixed with apple and a bacon dressing.
  • I now have a very clear vision of what my future restaurant is going to be (wait for it!!)
  • We actually had a very good thunderstorm in Seattle on Friday!!! Unheard of.  People outside were clapping.
  • Actually kind of excited for Bryan to move to Eastlake and the opportunity to explore new venues
  • I LOVEEEEEEEEEEEE Fitz and the Tantrums…back at their concert at the Showbox in SODO
  • I already want to go back to Harvest Vine
  • We keep seeing HOBO spiders in the house…scary

Chelsea

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