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you can also bake them on a rack, the second time in. I like the Hay Day Cookbook almond cranberry (or maybe that's my variation on it?) These are not quite so brittle. Recipes with butter are quite different than ones without. Both are good. Biscotti with black pepper is remarkable. Have a recipe from Bon Appetit - maybe 1985? Yikes, time flies.

I understand how we have to overlook small faults in out beloved, but a woman who doesn't like champagne? Next you'll tell us she doesn't eat chocolate either. 'nuf said.

Sorry Bruce, you're firsting Wild Ginger. I'm not a big fan. But if someone wants to buy me dinner there, I won't argue. I was just talking about music venues.

A block east of Union - at Third and Union, is Wild Ginger. New downstairs is Triple Door. The theater room is beautiful. Mostly jazz. The bar adjacent has no cover, and they pipe in the live show. Food served in both areas. Dessert tray looks good (french pastry). I haven't listened to music or eaten there - just walked through. Up the street on First, is The Showbox. Definitely not mainstream. Rock, punk, and just plain weird music. EMP - the Experience Music Project (frequently referred to as the eyesore at the base of the space needle) has lots of concerts as well. Any of these generally run $10-$22 per ticket. Not too bad. Oh, edit to add that I hear there are a number of good plays at the moment - at ACT and The Rep, as well as smaller locales.

Yup, Buenos Aires Grill and Gitano.

Thanks for the info girl chow - sounds promising. Marco Beaux - is he the Owner of the Argentinian place with tango dancers? I recall hearing he was going to open another place.

Interesting. They are making their own and it has been very good when I've been there. Not as crusty or heavy as most of the loaves in town, but quite tender and tasty. I wonder if you were victims of the crazy November promotion - or if the baker had the day off and you got leftovers...

Waterfront has an oyster bar. And a very long bar with big barstools. It's at Pier 70 - the farthest North end of Alaskan Way. Menu: http://www.elgaucho.com/waterfrontpier70/menu.htm

glazes. Fig's Restaurant Cookbook may have ideas.

They were on the original bar menu at 727 Pine, in Seattle. Also, I recall on the bar menu at Fandango, in Seattle. I found them less fun to eat than anticipated. I think they were overcharred on one occassion at Fandango, and maybe stringy or too spicy at 727.

Restaurant Owners are an optimistic bunch - replacing Fernando's Hideaway at 6th and Wall - a new "tapas and Spanish foods" restaurant. Already forgot the name - the sign is up - not sure if/when they open.

She has plans to resume in the same neighborhood. They are on hold due to some personal matters. Think good thoughts.

Run, don't walk, and buy one. You will wonder how you lived without and kick yourself for not getting one sooner. As well as Le Creuset, I'd ask for All-Clad. I like Le Creuset for the BIG pots, but All-Clad for everything else. Megaroo, I think if you have a good work horse, keep it or pass it on to someone, if you don't get the KitchenAid. I love having my parents Waring Blender from when they were married in the late 1940's. It still whirls with the best of them. If you register for it anyway, be specific as to color and size. The $199 won't do what the $249 will do, entirely. But you might not need more than that. I think there is a long thread on these - but right in this one, it is recommended to get the 5 qt. rather than the 6 qt. Probably good advice. Thanks Carolyn. I walk by and caress them anytime I go into a cookware store! How can I attempt to make Nightscotsman's marshmallows without one? I've managed to bake pretty well all these years without. What is the primary use you have for one?

Pumpkin lasagna.

Not in your preferred locations, but Ray's Boathouse is almost famous. Me, I'd head to Matt's in the Market - but the fresh fish of the day might not fit your bill - they shop at the Pike Place Market for what's best (and reasonable.) Flying Fish does oysters (not alot of varieties, as I recall), and is famous for fish. (Belltown)

KitchenAid Stand Mixer (or other favored brand). I still haven't bought one.

A primary function of exhaust fans is to rid interior space of excess moisture. Don't duct the hood into the attic or other interior spaces. I wonder about the concept of venting heat...you pay more for all those BTU's - why exhaust them? But I do know that the more professional style cooktops require more cfm's to vent well, so maybe there is something to that.

Fran's chocolates with fleur de sel are currently available in a 7 piece box at PCC (Greenlake, at least.)

We've had many clients who've had great service from Monarch Appliances. Not sure if the cost is better.

When I was in Portugal, I had dinner that included "lupini beans – “tremucos” boiled and salted, slip them from the skins for eating". I saw these in a jar at The Spanish Table, In Seattle (also on-line) earlier this year, but not recently. Good luck.

exactly.

mmm, 3 cups of heavy cream per 8 servings. That's only 3 oz. each!!! Plus cheese. There are also wonderful breakfast sandwiches - challah (or brioche?) rolls stuffed with eggs, cheese, savory tidbits, and w/wo bacon.

Brasa's isn't, but I just got this emailed: 1st Course: Choose one... Pumpkin Gnocchi, brown butter, sage, hazelnuts Moroccan curried mussels Hummus plate, house made pita Watercress, pears, pine nuts, white truffle oil Mixed greens, sherry-shallot vinaigrette Spinach salad, house-cured bacon, shiitake mushrooms, sherry-shallot vinaigrette 2nd Course: Choose one... Petit filet, Spanish Bleu cheese butter, mashed potatoes, green chili demi glace Portuguese fish stew, fin fish, shellfish, saffron potatoes Suckling pig, chorizo, manila clams, smoked paprika, bay scented potato Pleated Ravioli, aged Fontina Val d'Aosta, porcini jus 3rd Course: Choose one... Cheese plate Apple tart, Vanilla ice cream Frozen lemon mousse Profiteroles, caramel syrup (They are also having a dinner with Armandino Batali on November 19 - $65.)

The November bread is Apple Sourdough. There is some fine magic that happens when apple and starter meet (or when starter is created from apple yeast.) This bread is crusty, sour, chewy, and good. I'm not wild about the somewhat sticky cider glaze, but I can overlook it. BTW: anyone else a fan of Macrina's savory biscuits? These are a big ol' pile of soft, crumbly, creamy ham and cheese breakfast delight. The recipe is in the cookbook. You don't want to know.

It is across the street from the South end of the Market - one block South of Pike and the piggy bank/big sign/fish throwers. Or one block North of the Seattle Art Museum. Or one block West and across the street to the North (it's on the NE corner of 1st and Union) of Benaroya Hall. You'd think the location would be blessed, not cursed, with all that going for it. Oh, and they have valet parking if you drive West on Union and stop at the corner. (Or they did - might be worth checking if you need this service.)