tsquare

Writers without benefit of editing? Not always a smart idea. Some can do it, some prepare, some suck.

Maybe the Jones soda thing? Turkey and gravy flavor, etc.

Check out the food from Bourdain's tour of Brazil for ideas...he must have eaten something strange along with all the drinking..."How to be a Carioca". Tony?

Chuck (and everyone else) - Persimmon got their beer and wine license (and they will stock up this week!). Pastrami and Port? Okay, maybe a beer. By the way, they make French onion soup everyday and it is very good, bubbly with a little bread and cheese on top. cxt - yes to grilled cheese at Beechers. I took the suggestion for the roast beef version - yummy with grilled onions. But I like the tomato/basil version as well. They got a nice spread in the current Sunset - Seattle section. Placebo - is that you cutting the cheese?

?!!!

But there are no local tomatoes this time of year. Can only do the possible...try it in the summer!

Another article (some recipes in the same paper, not linked...) The Seattle Times

I was going to suggest Chinooks as well. It is a big barn of a place. Can be quite noisy. Also, the wait can get long. I'm not sure if they take reservations or only sign in when you arrive. It's a different kind of view.

Let's see, it was April of 2002. The Christmas decorations were still up - or maybe they are always up? Looking pretty worn out. It was a Sunday, late brunch (first mistake? Dinner is probably the way to go.) As we waited to be seated in an almost empty house, we bided our time in the entryway. The "perfume" of the restrooms was almost overpowering - the sweet sickening scent of cleaner and deodorizer? We waited to be seated, waited for our orders to be taken, waited to be served. Whatever we ate wasn't memorable. I think it was breakfast food for one, chowder for the other? Anyway, it was almost funny how dated the place felt. Last year, I wasn't in a big hurry to return, but ended up trying for lunch. No one came to seat us, the bakery looked pitiful, and the same restroom ordor abounded. We hightailed it out of there. I would have loved to have a good meal there - similar to my first visit - and I appreciate their place in NW cuisine tremendously. I'm happy to hear that others have been successful in this regard.

No, no - Essential Chocolates. Our own chocolate factory and cafe. They are the same company, right?.... Yes, was trying to say, the bakery isn't moving. They are adding a chocolate facility. Not that anyone suggested the bakery was moving in the first place.

fig newtons orange flavored butter or shortbread cookies (rind) orange rind in oatmeal or chocolate chip cookies applesauce cookies banana chocolate chip cookies jam thumbprint cookies linzer cookies with jam coconut (is it a fruit?) macaroons add dried cherries, cranberries, raisins, currents, apricots or blueberries to all sorts of biscotti and drop cookies. usually need the concentrated flavor of jams and preserves or dried fruit- also less moisture. Is there something you had in mind?

No, no - Essential Chocolates. Our own chocolate factory and cafe.

Stretching the food connection - not true food references: "Brew"ster Carnation (like the instant breakfast) "Eat"onville "Farm"ington "Kettle" Falls "Leaven"worth "Mill" Creek Pomeroy (mustard?) Rainier (as in the cherries) "Ritz"ville Sunnyside (up, eggs) Sultan (raisins, yes?) Starbuck (nuf said) Tum"water" "Water"ville all in Washington State.

Oysterville, WA

Funny, that's what I had today! But the horseradish came out of a jar. Used the boiled beef recipe from Marcella Cuisina.

They were served at a local restaurant yesterday as the lunch special - smelt BLT sandwiches - with the heads on and bones in. All snuggled up between two slices of bread, tails and heads protruding. No, I didn't try it, but the person who did said he cut off the heads and ate them, then proceeded to enjoy the sandwich.

Two years ago I ate at all the "best" places and none of it was that good. (They were great when I was there 11 years ago.) Probably the restaurant at the Shelbourne Hotel was the best of the lot. (It has a different name I never seem to remember.) All the places have this funk (indifference, mold, lack of energy) about them, particularly out of season. The Ark just seems tired and out of sync with the times relative to the expectations you'll bring. Last year, I ate cheap Chinese (not bad, East side of the main drag), and beach food. The best was the dinner we made where we were staying (sorry, private home.) Go with low expectations, and something may happily surprise you. Good luck. Be sure to walk around the old historic town up North of the Ark - and the nature walk North of that is pretty special (I think dogs might even be permitted in some parts of it.) edit: The restaurant at the hotel is the Shoalwater. There is also a separate bar there with a lighter menu - but my timing has never been right.

Picked up a loaf of buttermilk oat last night. They had too much end of day bread so gave me a second loaf free - whole wheat cider. Lovely Macrina Bakery.

told you so.

Can I say...

See's is Los Angeles born.

The Mennonite cookbook is titled "Extending the Table: a world cookbook" by Joetta Handrich Schlabach. Published 1991 Herald Press. A "more-with-less" spirit. The Ethiopian recipes are: beef wat chicken wat injera (flatbread) berbere (hot pepper seasoning) lentil salad spicy tea bread alecha (vegetable stew) The last uses oil, garlic and onions sauteed till soft. Water, potatoes, carrots, salt, ginger, tumeric, pepper. Cabbage, water, salt, and green chili pepper. It's a very nice cookbook to have.

They were doing good business today...didn't want to ask.

Diaffa - Morrocan grilled chicken and beef with vegi (onions, peppers, zucchini and tomato) saute, and rice with almonds and raisins. Tap water, chilled, no ice.

Years ago I bought a cookbook from the Mennonites. (Did I spell that right?) They do outreach around the world, help establish craft collaboratives and such. The recipes run from festival foods to what locals offer out of limited supplies and cooking options. I recall a few Ethiopian dishes in there. Might be titled Hands Across the World. Bummer not having the computer and cookbooks in the same location. I'll double check on this and get back to you.