Wet and Wild

Since being back in Seattle, we are back to the fall and cooler temperatures, mist, work, and all that fun stuff.  We have also managed to keep fairly busy doing enjoyable excursions in and around the city since being back.

We enjoyed the glorious salerno salad and calabrese fig pizza combination at Tutta Bella Wednesday night before it leaves the menu for the next year.

Best pizza ever with olive oil perfect crust, prosciutto, goat cheese, rosemary, figs, and balsamic reduction.
Best pizza ever!!

I worked a very delicious and fun FareStart night with the FareStart chefs once again being the Guest Chefs and putting on quite an appetizing three-course menu:

First Course
Fresh Oregon Bay Shrimp Stuffed Squid, Lime Sabayon, Cilantro, Radish, Cucumber, Lemongrass, Spicy Aioli

Yum!  I loved the calamari and the sriracha aioli.

7 Spice Seared Alaskan Ling Cod, Roasted Chanterelle, Fresh Corn, Sweet Potato Hash, Hazelnut, Red Curry, Basil Vinaigrette

Yum Yum!
Yum Yum!  That curry sauce was so good.

Caramel-Spice Cheese Cake, Pumpkin Cake, Candied Butternut Squash, Rosemary Crumble, Vanilla Ice Cream

Yum Yum Yum!
Yum Yum Yum!  I didn’t think I would be finishing this plate but I did.  I also didn’t think I would really like the cheesecake but it was more like cream cheese frosting with that pumpkin spice cake.

Friday night I vegged hard core.  Hot shower, dinner at home, movies, and dog-sitting our friend’s dog.

Saturday I was able to get my laundry done, mail a few packages, and go to the store for post-vacation essentials.  I researched food trucks and small food businesses for hours and nearly watched the entire fourth season of The Great Food Truck Race on the Food Network.  Bryan finally came over to hang out just in time for me to fall asleep.

Sunday Bryan and I went to church for their last sermon on money and grace.  It was a good excuse to get out of the house and walk 1/4 mile…and free coffee.  We rushed home after to heat up pulled pork sandwiches and pull the Seahawks through their 4th victory (and first time in franchise history of starting 4-0) in an exciting comeback.  We then proceeded to watch way too much football as the violent winds slapped at the house.

We then picked up supplies for Halloween costumes and home goods before going to Eva Restaurant in Wallingford for a great three course dinner away from the outdoors.   For dinner we shared a glass of Cab Franc, shared their Sunday Farmers Market Dinner and another entree, and a long conversation.  The Farmers Market Dinner included:  roasted mushroom soup with sauteed chanterelle mushrooms and creme fraiche, roasted local sturgeon with squash ravioli, sauteed kale, horseradish cream, and a beet salad, and a rustic Bosc pear and almond cake with vanilla creme anglais.  We shared the first course and dessert and Bryan had the sturgeon while I chose the honey za’taar glazed chicken with tomato and roasted cauliflower with cumin and grilled eggplant with coriander.  The soup and dessert were good and I loved my chicken dish.  We settled in for the night with a couple episodes of our new show, House of Cards, on Netflix.  Recommended!!!

Chanterelle Mushroom soup...silky.
Chanterelle Mushroom soup…silky.
Honey zataar chicken with veggies.
Honey zataar chicken with veggies.
Bryan's local sturgeon with squash ravioli.
Bryan’s local sturgeon with squash ravioli.
Pear almond cake with creme.
Pear almond cake with creme.

Monday the rain continued and after a day of working we headed over to our friend’s new place for dinner and documentary night.  After wine, cheese plates, fruit, crostinis, and brownies we settled into the documentary, Mansome, the topic being male grooming traditions, habits, and progression.  It was interesting to say the least, but I get really unnerved when any human’s appearance, appearance preferences, or insecurities around bodies are called into question or showcased for laughs.  I went home a little bitter.


Tuesday and Wednesday the rain continued and I had a few people over for a warming soup dinner and to celebrate Tina’s birthday one night and an amazing pita pizza with fresh Northwest chanterelle mushrooms the other night.  I tried my hand at a chicken tortilla soup like the one I had at FareStart a few weeks back.  It came out fantastic and was quite easy to make.  I especially liked using Bryan’s hand immersion blender to get that creamy consistency.  I also made Tina a carrot cake with vanilla ice cream to celebrate.

Yum tortilla soup homemade.
Yum tortilla soup homemade.
Chanterelle mushrooms, sun-dried tomatoes, cherry tomatoes, goat cheese, and chicken.
Chanterelle mushrooms, sun-dried tomatoes, cherry tomatoes, goat cheese, and chicken.

Yeah October is here!!!!


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