little ms foodie

Great Blog!! I am wondering how allergies are handled? Real ones, not the "i'm allergic to brussel sprouts" kind Are the girls suppose to tell you at the beginning of the year and you work around it or do you just make multiple things available. I was thinking about that when I read your Thai dinner menu since quite a few people are (deathly) allergic to peanuts (my guy being one of them).

man I love that fried bread idea Chufi!!! starter- crostini with parm and EVOO served with Montmarte martini's Sauteed veal chops with mushroom white wine sauce and rosti pototatoes

Ok so we are all seeing lots of asparagus from Argentina in the market, when will they be up locally? i am getting spring fever!! What is at it's peak right now around town???

I personally didn't like Oceanaire the one time I went last fall and don't plan on being back but I loved your review. Someone (Reese I think?) pointed out to me that they are a midwest chain?? Michigan, Minnesota or something? It's funny they have sand dabs on the menu though! I only see those in CA usually.

And more info in Seattle Times Food Section

Tonight we started with an appetizer of toasted baguette; goat cheese with EVOO garlic and thyme; grilled andouille sausage and fried quail eggs. Then we steamed some artichokes and served them with lemon mayo for dipping Finally some French onion soup I had made and frozen a while ago and the last 2 Godiva chocolate hearts from Valentine's day for dessert

I place all my herbs in a flower vase on the window sill in the kitchen. Change the water everyother day. They last for 1 to 2 weeks and look great. I keep fresh bay leaves in the fridge in a little plastic breathable package (they come that way) and they last for a long time. They dry out a bit but I haven't noticed a flavor change.

I don't know anything about the movie but I love Vespers! they are definately for me at least and 1 drink only kind of thing. since i'm more partial to vodka than gin I also like a Montmartre- have vodka, half lillet.

Dayne made dinner last night- Gaucho pizza which he has made me before and I love it! This is a picture of the previous time he made it This time he got the crust really nice and crisp which is how I like it! Lamb, homemade tomato sauce, goat cheese, scallions, onions, arugula and a good drizzle of EVOO. Served with an Argentina Malbac For dessert we had some sharp cheddar and a sliced apple (someone had this the other day and it sounded so good! it was!)

Hathor those little fishies remind me of a fantastic lunch we had at Cal Pep in Barcelona last summer!!!

We made some really wonderful buttermilk bisuits yesterday morning. They had layers and layers of orange zest and sugar in them. Hot out of the oven with a pat of butter. YUM!!

We spent the day making lots of different doughs and baking. Dinner was lentil stew with sausage (it ain't pretty but it was good!) with cheddar, thyme twist rolls and a green salad of spinach, butter lettuce, cucumber, roma tomato, daikon radish and scallions. balsamic vinaigrette. Getting ready to make dessert- apples sauteed in butter, sugar calvados and cinnamon over vanilla ice cream.

Cam thanks so much, I was just thinking last night how that class had gone and was going to post for reports. Sounds fantastic!

Chufi it looks great!! Thanks for sharing your pictures and your thoughts. Maybe next week we will get a chance to do this!

one thing about rice, at least for us, make less than you normally would as the gumbo is so filling! we still have rice left over....guess fried rice is on the menu this weekend!

I haven't had a problem with rice noodles yet. I bring a pot of water to a boil, toss them in and take it off the heat. I watch them for 1-2 mins and then drain. The red curry that we made only had 2 tbs of coconut milk in it.... Susan, thanks for your praise on the small pictures. I didn't do it on purpose though- I'm learning my new mac and can't seem to get a full size photo. glad you think they still look ok.

Just had the last of our gumbo for lunch today. I would make it soup-ier next time and maybe a bit spicier but I am so happy with our results. As you can see from our pictures we made our stock with the chicken so the meat we used was cooked and added near the end. This was a very fun learning experience, thanks to all who posted such great info and discussions!

I have a leg of lamb in my freezer! Good choice and as always thanks for organizing this!

Tonight we made tom yum goong and red curry with pork and noodles

Dinner last night at Lark with some fellow eG'ers. Another great meal, I love that everytime we go there are a few standards but always new and interesting things on the menu. Last night we had Dungeness Crab Fondue, polenta intagrale, duck proscuitto (made in house, I checked), rosti potato with clabber cream, braised shortribs, cheese plate and desserts- vahlrona chocolate pot du creme was the winner, followed by chocolate madelines with dipping sauce, armnac bread pudding and quince tart tatin. the four of us all shared the dishes, generally giving eveyone a bit or two but when you order so many little dishes everyone still gets enough to eat.

Be sure to call for a reservation and request it, the owner (can't remember her name) is very nice and helpful!

A bunch of us did Barking Frog last year for the 25 and it was very good. Foodie Girl- Le Pichet is my FAVORITE so let me just urge you to go and ask for a table in the very front. Only the bar is smoking and I have never had it affect me. Also it's not as busy at lunch so that might be a good time to try it to.

I drove by Firefly a few weeks ago, it's changed to Luminere or something? We had the Pag Salumi Primo last night. I really like Pag pizza, so does Dayne. I'm born and bred west coast and as far as west coast pizza it is the most consistant I've found. We really liked the Salumi! LOVED the fennel, yummmm! And of course the salami was fantastic! Great job!

Dayne and I stopped in for frites today. They were better than the first time. Really nice and crispy outside, perfect inside. We had a fritsaus and an andouluse sauce. Shared a medium. Tony said he is trying to get beer in there, maybe in the next few months. A few Belgium beers and maybe a tap from Elysian. And he's looking to put in more bars and stools soon. Their hours have changed- 3pm is when they open now.

I am absolutely going to Zoe this year! I haven't been before. In the past my favorites have been: Flying Fish, Wild Ginger and Nell's. There are a few that have been around in the past not on the list but I can't place who it is??