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Geraldine's Counter in Columbia City has lovely breakfasts. http://www.geraldinescounter.com/ Le Pichet or Caffe Press might be a good choice as well. http://www.lepichetseattle.com/page1.html Clean seafood - maybe Tilth in Wallingford? http://www.tilthrestaurant.com/menu.htm

I've been a few times and really like the room, service, and the food.

I haven't been to any, but one local attempt failed and closed. A couple remain: Central Cimema dinner and drinks pub cinema in Portland The last has a number of venues - I'm not sure how many blend food and cinema.

My old green monster range had a similar vent system, but the vent itself had a small hood over it - I don't recall if it vented to the side or down. I'd wager there is a piece missing. Something should keep stuff from falling into the oven. I can see you baking a cake and having a pot of water boil over - or a splash of tomato sauce hit the hole just right. Grat place to soften butter though.

My mistake - Le Bambou is still there, next door. There is also a new BBQ place coming to that block. Hillman City, the new destination.

Oh yeah - North on Aurora, before Edmonds somewhere, is another "European" Deli - very eastern European. Some crazy meats and sausages, those charming and occasionally good fancifully wrapped chocolates from Russia and elsewhere, blinzes, videos...It's on the East side of the street - a little strip mall oriented perpendicula to the street, mainly facing south. Vague enough?

Daddy-A - she has a cute baby boy to go with the hubby. Vegetarians at Matt's used to need only ask (I don't even know who is cooking since they reopened!) Lots of times, my choice was based on the sides rather than the protein - halibut or salmon again. They could make you a very nice plate. The beet salad is also a great choice. Non-seafood - many times - duck or duck confit, pulled pork sandwiches, turkey sandwiches, some lovely lamb stews, chicken with mid-east style spicing...now a lamb burger or a steak Guess it's time to visit - no longer walking distance...

R.I.P.

I used to have a fig. I wanted to keep it reasonably shaped and sized, so each year I trimmed it so the branches were only about 3' long, and I thinned it too. It went from 3 figs the second year to 50 to 100 to I lost count. Pruned it in the fall. First year I have an Italian plum. It has been dropping green fruit this past week. Should I be alarmed? There is still a lot of fruit on the tree.

Don't blame the architects. Some of us cook. My circa 1916, 750 sf house had a lovely walk in pantry with a window, electricity, and lots of shelves. My 1948 house - no pantry, but a bigger kitchen and more cabinets. The corner lazy susan unit does better than I would have guessed. We do without, though some storage is relegated to the basement. For apartment units, it is almost impossible to get the developer to listen to anyone but the marketing people. They will tell them what people like - I counter that they are judging from what people appear to like based on what choices they are given. So if an open kitchen with no pantry or a closed kitchen with no pantry are the choices, concluding that renters don't want or need a pantry is poor logic. Most custom homes I've worked on in the past 20 years have included a pantry - if not a walk-in, then some of those nice floor to ceiling (or at least 7' high) cabinets that either have pull-out drawers inside or that have bins attached to the door itself, so everything is visible when you open the door (like a giant drawer face.) If you have the opportunity to redo your kitchen cabinets, but don't have a place for a walk-in pantry, this is a great solution. You can fill one wall or block of cabinetry with a tall solid surface incorporating the fridge, oven stack, tall storage - nice clean look - then a wall for the sink and dishwasher, trash, etc, and a clear counterspace. Cooktop - island or third wall area. A little bit of upper units for display. Looks great, functions great.

I believe in the South Lake Union neighborhood.

Sounds good to me. You will find plenty of vegetarian lentil chilis - they often include bulgur for texture, so the turkey would work easily.

Was this the interview with her or are you sending us pastries? PM me for my address!

I'm enjoying watching. It's summer, so heating up the house isn't ideal, plus we are trying to keep the sweets to a minimum. Perhaps traffic on this thread will increase in the fall. Now, with stone fruit season almost here, what is in the book in that area? Bake another for me!

But the Contractor's profit is probably going to be much higher - around here they charge anywhere from 12%-25% of the construction cost as a fee on top of paying themselves hourly wages and charging for every nail and parking ticket. Okay, not all Contractors do that...some of my best friends....

Rancho Gordo! beanie boy Or, if you want imported, ChefShop - ala Seattle

And did your guests join hands and sing under the stars this evening? (Oops, it isn't dark yet and it is clouding up.) Bests.

Tree is full, but I can't figure out how to pick them! Big old tree, but the closest are way too high. Birds and squirrels are feasting.

Yeah, us good ol' folks in the PNW don't know nothing about ferign foods. Pardon my Italian - and there has been a lot of talk about fennel, not so much about figs (though I happen to love them on pizza, but I don't claim them to be NY pizza) - and they weren't discussing the leafy greens. snark.

Uh oh, on Rainier Ave., near Orcas (Hillman City, just south of Columbia City), there used to be "Bamboo" - a tiny Vietnamese place that also made ice cream and beignets. Paper sign covering the windows says "South Side Bakery, coming soon.

Chez Panisse - at least from what I am reading. Makes a lot of sense there - and they distribute to BOH.

Site full of stories: too many ideas? I think I would try the steel bar - you know those things they sell to remove garlic from your hands? I don't own one, but a friend told me about this trick before anyone started marketing these. Except he said to run cold water over a steel knife and rinse your hands in the water. Works like a charm for me. Similar properties of oil in vegetables? I will try it next time I handle hot peppers barehanded (which I always do, but am very careful where they go after that.)

I haven't been since the mid 80's - but I vote "go". Who knows how long it will be there - and while it will never live up her memories, she will treasure the opportunity.

Swoon.

I'm guessing something near the airport?