tsquare

Well, you could start with the local chapter of the AIA - they typically have lists on-line that show who specializes in what - and links to the firms websites. Good luck.

Have you been to Ballard lately? Seen all the 5 or 6 story condos going up? Townhouses squeezing out the old houses?

You might want to identify your location. We once did this for a production bakery. They ended up renovating it years later to make it look more like a french bistro. Sad. Anyway, you should be able to find an architect who's portfolio matches your needs. Either look for someone with some restaurant or retail experience, or try someone who just has the right aesthetic. Since you know the equipment and flow, their job won't be too difficult.

I'm a little jealous ct - except that we went to the Farmer's Market today and had a fun time selecting strawberries, raspberries, cabbage, baby beets (and greens), snap peas, broccoli, beef shanks, and Rainier cherries! Do we have an equal time thread for non-CSA subscribers? So who gets your share while you are away? Bad timing - always hate to leave Seattle in the summer.

Olivia's Old Fashioned Chocolate Chip Cookies from The Macrina Bakery & Cafe Cookbook. You can simplify them - all butter, for instance. They are crisp around the edges, and soft/chewy in the center. I make them a more normal size and get a lot more than 16 cookies - more like 40.

That really isn't the point. There are lots of other things to do - I haven't figured out how to get 6 figures myself (not even close), but it is amazing how many have.

Congratulations!

Fran said the same at Bookfest back in 2002.

Had this conversation last night - we like it tart. Another interesting add is to smooth it out with inexpensive goat cheese - those big logs go a long way.

Yeah, I did the floor right before I put the house on the market - I lived with the cracked and stained floors for 14 years! And the big green avocado range monster. But I did take down the awful wallpaper and paint the ceiling, walls, and cabinets almost immediately.

You own this place and rent it out, as I read your original comment. I say, paint the walls, paint the cabinets to contrast. You can actually paint appliances if you want them all to match. you can also switch out appliances from a used appliance store for not too much money. Peel and stick floor - you can do it yourself. I did mine in one day, fitting it tight to very uneven walls and nooks and crannies. Wish I had done that years ago. Tan, slate like 12" x 12" squares from the local home improvement big box. (You could go for black and white checkerboard, then the appliances might look intentional - the cabinets too.) Refresh the lighting - at minimum, new panels - better if you can put in something attractive.

Bumping this back up for a couple of reasons: When I last asked, the bread in the bars was from Essential since they are an organic bread baker (to make crumbs for their organic chocolates.) The NY Times had a nice article on Portland chocolate shop Cacao - only to recommend chocolates from Fran's and Theo's! That is just crazy, no?

This made me realize that travelling in Italy was the first time I didn't eat "other" ethnic cuisine. Even in Guatemala we broke ranks for something Asian (same in Portugal, England, Ireland, Holland, France...) I think I was having far too good a time with Italian regional cooking to crave a break.

I had those for lunch today!

There is a Torero's tucked away by the mall - okay, as for overall recommendation, eh not so much. But they make flour tortillas in the lobby! These are wonderful - fluffy, fresh, warm. It's a machine made product, hand fed with little dough blobs. I forgot to check to see if you can buy them by the bag. I would think so. Do they have these at all of their restaurants? What is best to order to go with the tortillas?

Looks like you missed this place in Northern California. and Seattle

Why don't you look at them online for awhile before buying? I like the PI on-line better, the Times in print. Both of those sections are readily available. The Times has Valerie Easton for gardening - she's excellent. I like Nancy Leson's restaurant reviews - and her more personal essays (Times.) Providence Cicero, too. They also have Greg Atkinson in the Sunday Magazine (and sometimes Matthew Amster-Burton, one of the early eGullet members/organizers.) The PI has a temporary reviewer, Leslie Kelly, who is pretty good. Hsiao-Ching Chou is getting out of the paper biz very soon - so if anyone claims she makes the difference, it's a moot point. Both have good wine columns - I prefer the Times. The Sunday paper is all one - the same with either subscription.

Thought of you this evening when I passed on ordering cake for dessert. But I did come home home and eat a handful of cherries. One moment at a time.

Dregging this up - made it to World Cup, at 52nd and Roosevelt, for some live music - check their schedule. A grown up place in the U-district, walking distance to Seven Gables. Very impressed. Generous wine pours for $6 ($5 at happy hour), Cafe Vita, pretty desserts, soup, panini, and yes, beer (bottle only, I think.)

Metropolitan Markets - maybe only Admiral Market deli - has prime rib sandwiches with horseradish spread. When they are good, they are fantastic.

Where is this?? ← West Wallingford - near the old Vern Fonk haven't been

I made some simple syrup with fresh lemongrass and added a little to bubble water for a nice light soda. Take that Dry Soda and the like.

I think people confuse rich, concentrated flavors with saltiness. ← Not confused. We can manage to get rich, concentrated flavors at home without oversalting. Sometimes restaurants hit it and sometimes they don't. I'm talking about cooks with high salt tolerance that are commenting.

I like it a lot, but replying "that's the way we do it" when customer after customer comments that the braised sauces are on the edge or over the edge of too salty is just wrong. Guys, reduced sauces get salty. Too salty. It's a problem all over town.

Finishing up "The Reach of a Chef". Still seems very current. Nice life you got there Ruhlman. How's your house?