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Did you see they have red ones shaped like hearts for V-day?

So it's an unseasonable warm January - well, it was. Gelatiamo has just brought back Blood Orange gelato. A soft pink color tasting something like a cross between orange and grapefruit. Amaretto's back too!

Harbor Place - sign on the door says to watch for their reopening! Someone should open a restaurant there called "The Black Hole", or maybe "The Bermuda Triangle"? Actually, that wouldn't be such a bad idea what with the giant rooftop patio and the western sun exposure.

Wandered past Il Fornaio today - they are advertising free pizza and antipasti from 4:30-6:30. Free food.

Market Street Grill, in Ballard, has added a 5-7 pm and after 10 pm "happy hour" for food & beer. Popcorn shrimp, chicken wings, fried calamari, mussels, burger, or bruschetta for $3-6, and tap beers $2. Every mussel in the bowl was presented belly up, plump and perfect, with a light seafood and saffron reduction, topped with fried leeks. The bread has a crunchy coat of corse salt - great for mopping up the broth. Their chef, John-Paul Kunselman, was formerly the saucier at Rovers. On the full menu, interesting appetizer menu (fois gras and sweetbread club sandwich!), pastry chef on board (didn't write down the name) and some lovely pairings of sides and entrees (such as duck breast with carmelized pear & turnip, peavine, blood orange reduction - $19). Closed on Sundays. Great to combine with a movie at The Majestic Bay.

Thank you all! Looking through some cookbooks/tourbooks, I'm anticipating a fine time and great food.

Finally, a trip to Portugal in the works. A week in the Algarve is fairly well planned, but there is another week or so to enjoy Lisbon and the area, and Porto, if all goes well. Food, restaurant, and lodging recommendations for early spring most appreciated! I'm anticipating lots of wine, port, sausage, seafood, caldo verde, and cream cakes. Getting a book (or two) on Portugese cooking this weekend, to get a better idea of what to expect. Thanks!

And all those crinkles are great for storing aphids! This stuff grew well here in the PNW last summer, but one of the bugiest kales I've tried to grow. Something of a problem with all of them. No problem with chard (or at least only very minor.) Tried Safer Soap, washing well hand removal...maybe we just need a good freeze.

Not watching it, but snacks...I'd make a big batch of stove top candied nuts (I think walnuts may be even better than the almonds in the original recipe) flavored with cumin, orange peel, and red chili flakes. Original recipe in The Hay Day Country Market Cookbook. These are sooo good.

Wow! Missed that last reply! And now, Hiram's.

I've also had it as a special at Matt's in the Market, and it's on the current menu at Stumbling Goat (I thought it was very good last year - if slightly lighter than other versions.) Went to a lunch class at Brasa and helped make it - and then ate a bunch, with wine and dessert! We didn't eat what we made...the staff did! We got the good stuff. Good entree to split - helps keep the boredom factor down, if it becomes too much of a good thing. I'll get to Cassis one of these days...

Thought this was an excellent beginning of a story worthy of national attention - may need more hard facts? All about 3 restaurant chefs "taking over" food service at UW. The writer is also the chef at an environmental learning center catering to 4th and 5th grade students. http://archives.seattletimes.nwsource.com/...y=greg+atkinson

okay, but the same holds true for unpaid positions in all these "professions." Doctors intern (I realize at some point they get paid, but part of it is during schooling), lawyers clerk (maybe always paid?), architects intern, typically during schooling, to get experience, very frequently without pay, especially in high profile offices. Not that I think it is right, but it exists. Some well known architects have been known to run their offices with free labor. Is there a difference here?

And so pro bono professional services are? (Medical, legal, etc.) Being a dumb volunteer for numerous social and cultural organizations, I disagree. Less often, but on occassion, I have provided pro bono professional services (architecture related, you wags) for both benefit to the client and to my resume. Does this differ? The question of liability is the only downside - and making sure you aren't being taken advantage of - agreeing to only as much as you are comfortable giving away.

I made my first oxtail stew - long time cookin' in the oven after a quick start atop. Lightly floured and browned in olive oil, sauced with homemade chicken stock, red wine, garlic and herbs. After awhile, added home grown potatoes and fresh carrots. Late in the roasting, fresh mushrooms and celery. It was very good and great for a frosty night or two. A lovely loaf of Perrin bread - fig, walnut, and pear in a wheat loaf - from a local bakery. Also, tangerine gelatin! (Too much fresh juice in the house going to waste.)

Sea Salt- try Chef Shop's store/warehouse (they have a tasting bar!) or the spice shop on Western, north of the hillclimb. Probably The Spanish Table too. And no doubt, Larry's and Admiral Thriftway.

Just received these as a gift: dash = 1/8 teaspoon pinch = 1/16 teaspoon smidgen = 1/32 teaspoon That's definitive according to Restoration Hardware.

Just picked up a blackened (lightly) halibut sandwich with cole slaw (fresh and tasty) from the Market Grill in the market, across from Uli's sausage place. For a bit under $9, you can have fresh grilled salmon, halibut, prawns, cod, or chicken in a sandwich or on a plate with rice or salad. There are 8-10 stools at the counter, lots of people watching, and chowder. House made tarter sauce or rosemary mayo too. Starting to rely on this place for one of my weekly fish intakes.

When the Seattle scene was blistering hot, the new restaurants identified their pastry chefs on their menus. It was exciting to see what they were creating, and sometimes amazingly good to eat those creations. As the economy cooled, the pastry chefs were let go. For awhile, the same desserts stayed on the menus, though the quality started to erode. Now, it seems like most of these places (not all) have simplified their offerings. Lots of variations in house made ice creams - some wonderful flavors - accompanied by a sweet bite of something else, like warmed fruit or cookies. Rounding out the menus are fresh fruit pies/crisps, lemon tarts, the occassional cake, or the ever popular gooey chocoalte molten soft center mini cake. I still like to look, but am less likely to save room for dessert. For entrees and desserts - I prefer to order things I am less likely to make at home. Gives me a reputation for ordering the weirdest thing on the menu, but I am more selective than that these days.

A bit self serving? Anyway - have you all forgotten Amazon's menus on line (not necessarily completely up to date): http://www.amazon.com/exec/obidos/search-h...6717947-4240639

The Bungalow Wine Bar in Wallingford has called it quits.

Thanks for great thoughts to start the year. You are a true inspiration post after post.

This is probably really basic for experienced chefs and bakers - but I made lemon curd for the first time. I had leftover yolks in the fridge and a good supply of lemons on hand. With many recipes as references, I'm forgetting which one I actually used! (4 yolks, sugar, lemon juice, butter, salt, lemon zest - no flour or cornstarch.) I wasn't sure what I was looking for when taking it off the heat - and underestimated it. Cooled it and put it in the fridge. Next day, the mixture had separated, with butter at top and liquid sunshine below. Not good. Decided to go ahead and reheat it over a medium low heat, stirring all the while. Sat and read "More Home Cooking" and stirred for 20 minutes easily. And then, almost custard! A thick mass of beautiful, sweet-tart lemon curd! I think it will be incorporated into a fruit tart this weekend. (Didn't end up needing it for the holiday afterall.)

Laurie Colwin's tradition: Marinated Brussel Sprouts Broiled Salmon topped with salsa w/ potatoes and asparagus Parmesan Sesame Biscuits Lemon Rice Pudding optional - Almond Tuiles I think I'll stick with a southern inspired combo of blackeyed peas, collard greens, and rice. Jazzed up with pancetta. Some lemon curd to make with leftover egg yolks.

Ultimate comfort loaf - Tall Grass Oatmeal.