M.G. Apicius

The 5 Spot was mentioned, and probably all of the Chow Food restaurants have Fried Chicken. My favorite chicken is at the Atlas Cafe at University Village. They have a honey "stung" fried chicken that is always moist and flavorful. When Fred and I lived in Seattle we ate there at least once a week, often more--and that was my favorite. Green beans and a great mashed spuds. It is also a place with great comfort food and a friendly staff of people.

Ah, Top Pot Doughnuts have also been excellent--at least the one on 5th in Downtown Seattle. They are added more locations, there is one on Capital Hill (I haven't been there though), and a new one just opening on 35th (NE going north/south) around 80th or so. Wonderful, warm, and real doughnuts -- not those CK things! Ed

It depends what type of food and quality, of course. But other than going to the deli at Larry's market, you may need to go to Jauanita to the Juanita Cafe. Or in Kirkland to Park Place Shopping center where you can get everything from great Sushi at Riki Riki to bistro fare at Purple Cafe (the lobster Macaroni and Cheese with a fine white wine is very tasty). There also are many good if not great restaurants in the main part of downtown Kirkland. You are somewhat isolated in Totem Lake and may need to move out further to find civilization!

Here is my favorite, one Grandmother used to make when we were young, and I've made for a long time over the years: Here is how it is created: While balance is good this is a dish that you balance by not eating it everyday. Use the very best ingrediants and enjoy it for that one day and worrry about exercise and low fat another day. I have my extra large size baking dish that is about 16 x 10 x 3" which works well. There is a standard 13 x 9 x 2" pyrex dish which is just a little smaller. Sometimes I'll use two smaller baking dishes when I'm not sure of how much will be eaten (at a pot luck for example) or if I want some for later for me! What you need is: 1. Great quality cheddar cheese -- between a pound and a pound and one-half, give or take. You can mix types of cheddar like I do, where I use an extra sharp cheddar and then use some medium sharp to balance. The cheese you use needs to melt inside as well as be able to bake well on top. 2. A quart or so of whole milk is needed. I find that often I'll buy a quart of milk and then also buy a pint. If the caserole i'm using works better with less liquid (because of the pasta type and size of dish) then I can always add the extra pint in if I need more liquid. 3. A stick at least of butter. Use good butter, salted works best here but unsalted is okay. 4. 3 to 5 eggs. The eggs bring the dish together, sort of like a good custard. 5. Salt and pepper to your taste. Preheat the oven to 375 degrees F. Be careful if you are using glass baking dishes so that the mixture doesn't get too hot and brown the bottom too much. a. Take about two thirds of the stick of butter and cube it into 1/4 inch cubes, set them aside for later. b. Use the remaining butter and grease the sides and bottom of the baking dish you are using. If some is left from greasing the pan, use it in the dish. c. Take your cheese and grate it using the cuisinart or food processer. For years I did it by hand and then voila, the food processor what a time saver. Set the cheese aside. d. Boil your macaroni. DO NOT BUY CHEAP MACARONI to save a few pennies, buy the best. I use elbow or shell -- but use what you like. It needs to allow the liquid mixture to go between all of the macaroni. Keep it al dente and don't overcook it. Also when its done take it to the sink and run cold water over it to stop the cooking process. Drain in a colendar. e. Take your eggs and whisk them together into a large container that you can then pour the milk mixture out of later. Then add the milk. I put in salt and pepper. But you can also save them it to add later on the layers of cheese and macaroni as you build the dish. f. Now start layering the macaroni and cheese into the baking dish. Add a layer of macaroni, then a layer of cheese, and a few butter cubes. Then more macaroni and more cheese and butter cubes. If you added the salt and pepper to the milk mixture don't add more to the layers. If you didn't, then add salt and pepper with the layers. Keep in mind don't get too carried away with salt and pepper! g. Once you have filled the dish to the brim, add one final layer of cheese over the top and a few more butter cubes. h. If the millk and egg mixture has been setting for very long, then stir it and then pour the mixture over the top. The mixture does not need to be up to the brim of the dish--usually about 3/4 to 4/5ths of the way up the sides works fine, if you bring it up to the top you might have too much liquid and the dish can be too loose when you are done which still tastes good but isn't as satisfying visually. i. I used to cook it for about 40 minutes and then use the broiler to really brown the top nicely. However Abra shared an idea of using the thermometer like you would with a roast, so you can make sure the center is hot before you pull it out of the oven. j. I usually let it sit for a little longer after it comes out and then dive in This is a dish you can enjoy on your tastes buds, but also smells great in the kitchen too! Hope you enjoy the dish...

If you go north of Ocean Shores to just before the city of Moclips there is the Ocean Crest Resort. Of the places to eat in that area it is probably the best given where you are and the options at other hotels/motels. It has a nice dinner with a great view down the gulch to the ocean. You can go for breakfast and watch the hummingbirds go after the feeders near the picture windows, or go for dinner and enjoy the view and the ambience. Call ahead and make dinner reservations if you are going on a weekend, since the restaurant is busy then.

Its been too long since we've been there to give you specific info on a particular restaurant, since they change from moment to moment and visit to visit--especially in resort areas. You'll find 2 major areas--downtown Ketchum along the main drag; and then Warm Springs which is a few miles away from downtown. We've always gone in winter and I expect the Summer experience will be different. You might want to also go to the Sun Valley Lodge and experience that if not for dinner at least for Lunch. What I tend to do in resort areas is after we get settled into the hotel, I do a walking tour during the lunch hour or late afternoon. You usually can be sure that if it is busy during lunch it might be okay for dinner. If it isn't open at lunch but only for dinner then usually the menu's near the front door--espeically when visitors are part of the customer base. Sun Valley has a chamber of commerce site on the Web (google) and that usually can give you an indication (they have a fine dining section). Good luck, it's beautiful country, enjoy your trip.

The pictures are beautiful. The food looked scrumptious, the paella perfect and the cake to so pretty that you you'll make Fred jealous when he sees it! You do so many great food things, I think we need to live downstairs at your place so we don't miss anything!

I picked up a copy of the cookbook, and I too thought it wasn't much to look at after the first glance. Its all simple black printing. No photographs. We expect our great cookbooks to have a lot of color and pictures--so right away its easy to dismiss it visually. However, I kept reading thru it and as I did so I liked it more and more. First the recipes look sound, useful, and easy to prepare. Better yet the sidebars on either side of the recipes are a great information source and very useful for anyone trying to eat better nutrionally. I especially like the 1-48 "Know your ingrediants" that help you to reallly learn what ingrediants in some of our well know products contain. Next, trying the recipes..

Chappie, I'm also interested in the topic handled by this cookbook. What foods offer real nutriion and a healthy life? What foods taste wonderful, but may not be the best for us. I don't have a copy of this cookbook, but I'll go check it out. You might enjoy going to Amazon.com and read the reviews made by other people who have read the book (one would assume they actually did read the book!?). I'll reply back again after getting a copy I think the idea of moving toward whole foods and organic food products and away from overly processed and refined foods can only lead to better health.