Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

eG Foodblog: HhLodesign - On Food and Architecture


Recommended Posts

It’s not even 6am yet and I was so excited about starting my food blog today, I couldn’t fall back asleep. I had quite the late night last night, yet my body seems to be telling me that 4 hours of sleep is enough when there is food to write about!

First, a bit about myself. My name is Henry H Lo. I am in no way connected to the “industry” but have found that I have a passion for good food and cooking my whole life. I am 33 years old and an architect in Seattle.

The relationship between cooking and architecture is generally discussed among the architecture world. Both are art forms which are not always recognized as art by the general public. Just as food must provide nourishment for life, architecture must provide shelter. Once these basic requirements are established, only the educated few can see the artistic qualities which some architects/chefs elevate their work to. A few exceptions exist which are too obvious as to not be recognized as art. The buildings of Rem Koolhaus, and Ferran Adria’s work come to mind. I find that my architecture is greatly influenced by lessons I've learned from the cooking world. After all, in both endevours, we are creating "functional art."

Another nice thing about being an architect was the fact that I was able to design and build my own kitchen. More on my kitchen to come.

When I found out I would be food blogging, I set up a number of events in Seattle for myself and my friends to take part in. Here’s a short list of the things I have planned for this week:

Friday March 17th

Trail the chef at Veil


I did this last night and had a great time. More on this to come. Here's a teaser photo though:


Friday March 17th

Dinner at Crush


Had a great time! Stay tuned for more information.

Saturday March 18th

Dinner at Veil

Sunday March 19th

Brunch at Monsoon


(That's me on the webpage behind the potted cypress. The owner is sitting to my left)

Sunday March 20th

“Sopranos” Pot Luck

Monday March 21st

Dinner at The Barking Frog

Barking Frog

Tuesday March 22nd

Dinner Party at home

Wednesday March 23rd

Special lunch at Salumi


Thursday March 24th

Dinner at Mistral for 20


Friday March 25th

Trail the chef at Mistral

Saturday March 26th

Dinner at Marjorie


I also plan on taking you all on a sandwich tour of Seattle. After all, the sandwich is the perfect food!

I am really looking forward to sharing my great food town with the rest of you. Please feel free to let me know if there are any specific places or things in Seattle you would like me to explore.

Talk to you all soon!

Link to comment
Share on other sites

As a Virgo, Henry, I like the structured itinerary you've put up. And as a builder, I'll be intrigued to see how you link the two functional arts (and sciences) of food and architecture beyond structure.


Edited by jamiemaw (log)

from the thinly veneered desk of:

Jamie Maw

Food Editor

Vancouver magazine


Foodblog: In the Belly of the Feast - Eating BC

"Profumo profondo della mia carne"

Link to comment
Share on other sites

Hi Henry,

this is going to be fabulous!

I used to work for an architectural firm (as a secretary) and I often talked with the architects and designers about the link architecture - food. It'll be interesting to learn what you have to say about it.

Also, since I'm going to be in Seattle this fall (for the first time) I'm very excited about all the restaurants you're going to visit, I might get some nice ideas! A sandwich tour will be just what I need!

Link to comment
Share on other sites

Wow, you're sure hitting the high spots! And though I'm only 8 miles from you, except for Salumi, I haven't been to any of the places you'll be taking us, so I'm really looking forward to your travels and musings.

Er, do you cook much, or mostly eat out? And could you find us the best banh mi?

Link to comment
Share on other sites

I am looking forward to this blog. I have a degree in Interior Design and I love Seattle.

I can't wait to see the picture from Monsoon. I adore Dim Sum. Unfortunately, the Dim Sum here is pretty dismal.

I haven't been to Seattle in about 12 years. I ate dinner at the Painted Table. It was fantastic. I heard that it closed.

Blog on Henry....

Edited by Swisskaese (log)
Link to comment
Share on other sites

:biggrin: Looking forward to this, Henry! And like Abra, I've only been to Salumi on your list of illustrious restaurants in Seattle. Hope to meet you sometime soon.



"If more of us valued food and cheer and song above hoarded gold, it would be a merrier world."

J.R.R. Tolkien

Link to comment
Share on other sites

I got to work in the Veil kitchen last night. It was really quite the experience for me. The first time I've ever worked in a professional restuarant kitchen. I learned quite a bit about the way they cook vs. the way we cook at home.


For those of you unfamiliar with Veil. It's restaurant about 5 months old in the Lower Queen Anne area of Seattle. The chef, Shannon Galusha, has an extensive resume including stints at The French Laundry and Michele Rostang in Paris. His kitchen is beatiful and very well designed for the way they work.


There are 5 separate stations that all face North South with the pass facing east west on one side of all the stations. This makes it very easy for each station to complete their component of the dish and slide it to the pass for Shannon the assemble the final creation.


Although I'm getting ahead of myself. I started by showing up at 3pm and they gave me some chef whites and apron to wear. (Damn! should have gotten a picture of me in those!) My first task was to slice kiwi for the pastry chef.


Derrick, the sous chef, taught me a great trick for peeling the kiwi. Cut off each end and slide a spoon between the meat and the skin. Then just slide the spoon around the entire circumference of the kiwi. Comes out very clean.

The next thinig I did was learn how to break down an entire Halibut.


Shannon took off the first 3 loins. It was actually a very simply process of just finding where the backbone was. Slicing down that line, then taking the meat off the cartilage. This was easy because the halibut has a solid plate of cartilage, as opposed to individual bones. So I just had to angle my knife and run it along the plate. not very hard at all.



Then we cut the loins into serving portions. Shannon gave me a whole lesson on portion sizes, food costs, waste, and such.

Then I wrapped lamb shanks in caul fat. They have all these lamb shanks that are pre-braised overnight. In order to finish the braising process when one is ordered, they have to wrap the shank in caul fat netting. this keeps the shank from falling apart so that they many serve it whole on the plate. Caul fat is the stomach lining of a cow. It's basically all fat and disentagrates when they do the final braise. There are no signs of it (if I did my job right) on the finished plate.



Dinner service begins at 5pm and the first ticket came in around 5:45pm. They have this small printer in the kitchen that spits out orders as soon as the servers put in the order (sorry if I'm going over things that most of you already know, this is all new to me). Once it started, it never stopped. The kitchen is really a smoothly oiled machine back there. To the untrained observer, it looked like chaos, but they kept coordinating all the dishes perfectly. Everyone knew when the individual parts of an entre needed to get to the pass; and they all got there, hot, within seconds of each other. It seemed that the protein guy, Jake, was the director, telling the others how much time it was going to be before the protein would be done. Then other guys would adjust accordingly.

Here are some interesting shots I got:

mise en place:


Here's the veg guy hard at work


One thing I really loved about a professional kitchen was the burners they were using. They never turn the heat up or down. Its always on one temp, but they regulate the tempurate for pans by how close to the center they place the pan.


The amuse was BLT soup. Lettuce soup, with guanciale bits (smoked pork jowel from Salumi), and smoked tomato oil.


Here's a shitake tapenade they were making for some dish. Its exactly they way you make a regular tapenade, but they used shitake mushrooms instead of olives.


Here's a huge vat of stock that was cooking away the entire time I was there. They skimmed it all the time.


I worked til about 8:30 then got a drink at the bar.


That's a Hellkat. Invented by Katherine and Helen. Absolute Citron, Amaretto, Triple Sec, pineapple juice. Actually, the bartender forgot to put in fresh mint. His name is Scott so we called this the HellScat.


After my drink, I was off to Crush for dinner. I would be eating at Veil the following night (tonight), so I didn't want to eat there again. I'm gonna watch some basketball then get back to my meal at Crush.

Edited by hhlodesign (log)
Link to comment
Share on other sites

Oh my!!!  This will indeed be a treat.  Am very much looking forward to your blog, Henry.  And yes, we do very much want a peek of your kitchen....

You can get a sneak peak on my website:


It's the project titled HhLodesign Studio Residence (obviously)

I'm currently cleaning it so I can take some more photographs to post.

Edited by hhlodesign (log)
Link to comment
Share on other sites

Er, do you cook much, or mostly eat out?  And could you find us the best banh mi?

I Cook about 4 nights a week and eat out the rest. I live alone, so its not so easy to cook for one. I tend to make simple things just for myself. I learned Chinese food from my mom and Italian from the woman who cleaned our school in Florence (I spent my 4th year of architecture school in Florence). So you'll see pasta and fried rice, noodles and simple stir frys often on my weeknight coffee table.

Although, I am friends with many people who live in my building, so we tend to cook for each other quite often. We also have quite a few cooking events and parties.

Here is a link to a color dinner event we had last year.

Color Dinner

Link to comment
Share on other sites

Fantastic so far. So, tell me, how is it that you scored this gig? Did you just call and say, "Hey, can I work for you next week?"

Makes me wish I had asked at Al Forno instead of just visiting during the afternoon prep.... :angry:

Chris Amirault

eG Ethics Signatory

Sir Luscious got gator belts and patty melts

Link to comment
Share on other sites

Henry: all that gorgeous caul fat is as good as food porn gets! I checked the link to your Color Dinner and was appropriately wowed -- what the heck was in the Blue Soup?

You have a busy week coming up, and I, for one, will be checking in here often.

Margaret McArthur

"Take it easy, but take it."

Studs Terkel


A sensational tennis blog from freakyfrites


Link to comment
Share on other sites

Dinner at Crush was a very nice experience. They opened about a year ago in an area of town called Madison Valley. Although there is only a short stretch of commercial on this particular road. Four top quality restaurants exist there: Rover's, Harvest Vine,Nishino, and of course,Crush. It's a nice neighborhood to be in.

The owners are a husband and wife. The husband, Jason, is the chef, while his wife, Nicole runs the front of the house. I mean literally the "front of the house." They purchased an old single family residence and converted it into a restaurant. I wish I had taken more pictures of the restaurant, but alas, I forgot.

We sat at the bar and asked the chef to do a small tasting menu for us.

The first course was a seared halibut with....(Note to self, take notes next time, and maybe drink less wine) I also forgot to take a picture of this one.

The second course I will never forget:


"Burger and fries" The burger is a small slice of pan seared foie gras, the bun is a donut hole cut in half, the ketsup is huckleberry puree, the fries are fried salsify chips. A truely amazing and creative dish.

Next we had a seared whitefish (sorry forgot again) with rabbit confit, orage segments, and huckleberry purre.


Seared tuna on smoked, then braised pork belly. I'm just gonna stop mentioning the ingredients that I forgot.


I thought the Laguiole knives were a very nice touch. And they only had one stolen since they opened.


Braised lamb shank with beluga lentils and minted goat cheese.


I loved the minted goat cheese pairing. It provided both a contrast in textures, tempuratures and flavors.

I forgot to take a picture of the cheese course, and honestly didn't eat much of it. I was already bursting by this time.

Dessert was a selection of chocolates they make in house. Highlights included the Earl Grey Tea ganash, Almond Joy, and PB&(Grandma's homemade)J

We also got a very decadent pecan pie with vanilla ice cream.


I appoligize for the quality of the photos. the restaurant was full up until dessert. So I opted not to use a flash.

Link to comment
Share on other sites

What a week you have planned!

And what a start!

Wheeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeee! :biggrin:

Yes, what is in that blue soup?

"You dont know everything in the world! You just know how to read!" -an ah-hah! moment for 6-yr old Miss O.

Link to comment
Share on other sites

Seattle Sandwich Tour Stop #1


The Baguette Box was opened by the owner of Monsoon, Eric Bahn. Eric and his sister Sophie are origianlly from Vietnam and Edmonton Canada. They opened Monsoon about 7 years ago in Seattle, and it has since become an institution. I wouldn't call the food "fusion" so much as colonial Vietnamese. They use great Northwest ingredients and prepare them based on their Vietnamese roots with highly french influenced flavors. Monsoon is one of my favorite places in Seattle.

Eric is the one on the right.


I feel the need to describe Monsoon because Eric has taken the same approach wih his sandwich shop. Everything he makes is very distinctive any unlike anything you'll find in other sandwich shops.



Some of my favorites include the drunken chicken, the braised pork shoulder, the pork loin, and the braised tofu.

I got the tofu today:


The tofu is braised in coconut milk, then deep fried. It is served with some kind of flavored mayo, pickled daikon, carrots, raw red onions, cilantro, and the most important ingredient...scallion oil.

This place has also gotten very popular, as you can see by the line at 2pm on Saturday:


I'll be back during the week to feature a few other sandwiches from this place. And stay tuned tomorrow for my brunch at Monsoon.

Link to comment
Share on other sites

Fantastic so far. So, tell me, how is it that you scored this gig? Did you just call and say, "Hey, can I work for you next week?"

Makes me wish I had asked at Al Forno instead of just visiting during the afternoon prep.... :angry:

I am actually good friends with the chef, so it wasn't a difficult gig to get. But my guess is the line "I'm foodblogging for eGullet this week" will open a lot of doors.

Link to comment
Share on other sites

Henry: all that gorgeous caul fat is as good as food porn gets!  I checked the link to your Color Dinner and was appropriately wowed -- what the heck was in the Blue Soup?

You have a busy week coming up, and I, for one, will be checking in here often.

It was a blueberry soup with an aspic jelly top. I think she used a flower for the coloring. The rule was no artificial colors.

Link to comment
Share on other sites

Nice to meet you, Henry! I'm impressed by how organized you are! Your architecture is intriguing, and I look forward to being able to see more pictures of your work when you put them up. The rest of your schedule promises to make for great reading.

A question -- or, rather, a few related questions -- come to mind:

Are you a native of Seattle? If not, how did you end up there? And if you had to move somewhere else, which other places would you most like to live in?

I have been to Seattle for a visit a few years ago and really liked it. I thought Seattle was beautiful, and I ate very well while I was there and enjoyed the relaxed atmosphere (to me, as a New Yorker), so I'm not asking any of these questions with the thought of speaking ill of your city. :smile:

Michael aka "Pan"


Link to comment
Share on other sites

"The Kitchen Photos"


I purchased a commercial storefront space in the Belltown area of Seattle a few years ago. This allowed me to fulfill two requirements I had when looking for a place to live; design my own place, and live in the city. Belltown is a location right next to the Pike Place Market (about a 4 block walk). We have numerous restaurants and bars in the neighborhood. Not to mention boutiquey shops and such.

The problem with my space was that it was long and narrow. So I opted to create a galley kitchen that runs along most of the length of the space.


The shelves and countertop opposite the kitchen allowed me to have lots of counterspace and provide separation from my bedroom without actually enclosing the space.


I cut a hole in the countertop next to my cutting area for easy access to garbage. It was also behind a concrete column, making the couterspace unusable.


I like to keep my spices, oils and sauces within easy reach of the range.


I have quite the extensive collection of salts.


Some of the highlights include Italian trufffle salt, himalyan pink salt, and superfine korean salt.

You can never have enough white plates, wine glasses, champagne flutes, cookbooks, and wine.


Closeup of the cookbooks.



I had to move all the non cooking food books to another shelf because I was running out of room. (You know the ones...Kitchen Confidential, The Man Who Ate Everything, Noble Rot, Salt, Choice Cuts, Fork it Over, and so on...)

Here's a rendering so you can better understand what I was trying to do with the space.


The idea was to have everything I added to the space read as an assemblage of pieces that were dropped into the space, almost like a large piece of furniture. I didn't want it to read as if I built walls that divide the space up, yet still have a clear sense of separation between different functioning "rooms"

Off to dinner at Veil. You can read (and see) about it tomorrow!

Edited by hhlodesign (log)
Link to comment
Share on other sites

Are you a native of Seattle? If not, how did you end up there? And if you had to move somewhere else, which other places would you most like to live in?

The short story:

Moved to NYC just out of grad school at UCLA. Slept on a friend's couch for a few weeks (he was at Columbia at the time.) Recent architecture grads made about 30k a year in 1998. I wanted to live A) in Manhattan B) By myself. I should have ended up in Park Slope with roomates, but everything happens for a reason. A friend of mine said I should come out to Seattle for a 1 year pit stop on the way to NY. That was seven years ago.

More on my background later.

Link to comment
Share on other sites

This topic is now closed to further replies.

  • Similar Content

    • By Duvel
      The first week of November are „autumn holidays“ in the area where I live. We wanted to use that time to go to Paris, but when my parents-in-law somewhat surprisingly announced they‘d be coming over from Spain for the whole of November, we scrapped that idea and looked for something more German …
      So … Berlin. Not the best time to travel (cold & rainy), but with a couple of museums for the little one and the slightly older ones to enjoy together, plus some food options I was looking forward it was a destination we could all agree on. The Covid19 warnings in the Berlin subway support that notion …

    • By liuzhou
      Note: This follows on from the Munching with the Miao topic.
      The three-hour journey north from Miao territory ended up taking four, as the driver missed a turning and we had to drive on to the next exit and go back. But our hosts waited for us at the expressway exit and led us up a winding road to our destination - Buyang 10,000 mu tea plantation (布央万亩茶园 bù yāng wàn mǔ chá yuán) The 'mu' is  a Chinese measurement of area equal to 0.07 of a hectare, but the 10,000 figure is just another Chinese way of saying "very large".
      We were in Sanjiang Dong Autonomous County, where 57% of the inhabitants are Dong.
      The Dong people (also known as the Kam) are noted for their tea, love of glutinous rice and their carpentry and architecture. And their hospitality. They tend to live at the foot of mountains, unlike the Miao who live in the mid-levels.
      By the time we arrived, it was lunch time, but first we had to have a sip of the local tea. This lady did the preparation duty.


      This was what we call black tea, but the Chinese more sensibly call 'red tea'. There is something special about drinking tea when you can see the bush it grew on just outside the window!
      Then into lunch:


      Chicken Soup

      The ubiquitous Egg and Tomato

      Dried fish with soy beans and chilli peppers. Delicious.

      Stir fried lotus root

      Daikon Radish

      Rice Paddy Fish Deep Fried in Camellia Oil - wonderful with a smoky flavour, but they are not smoked.

      Out of Focus Corn and mixed vegetable

      Fried Beans

      Steamed Pumpkin


      Beef with Bitter Melon

      Glutinous (Sticky) Rice


      The juiciest pomelo ever. The area is known for the quality of its pomelos.
      After lunch we headed out to explore the tea plantation.




      Interspersed with the tea plants are these camellia trees, the seeds of which are used to make the Dong people's preferred cooking oil.

      As we climbed the terraces we could hear singing and then came across this group of women. They are the tea pickers. It isn't tea picking time, but they came out in their traditional costumes to welcome us with their call and response music. They do often sing when picking. They were clearly enjoying themselves.

      And here they are:
      After our serenade we headed off again, this time to the east and the most memorable meal of the trip. Coming soon.
    • By FoodMuse
      Hello everyone,
      eGullet was nice enough to invite me to write a food blog chronicling what I've made or eaten out for one week. I'm so excited about it! Thanks guys.
      About me:
      I dream about food, I wake thinking what's for dinner and I'm so excited to share it with you. I'm part of the food world in New York. By that, I just mean that I'm so fortunate enough to be invited to great events where I get to eat great food. I'm also a nerd and a part of the technology world. I produce, edit and sometimes host food related web videos and I'm also a part of the tech world.
      I'm launching a website called Please, Pass the Gravy. www.pleasepassthegravy.com We let you create a menu, invite friends and then collaborate on that menu. Never host another potluck with 8 pasta salads. You could use it now, but we're alpha launch, it works but it's ugly. It's my ugly baby. So, if you use it be kind and message me if you have improvement ideas. I thought it would be ok to write about it here because it is food related.
      I live in Brooklyn with a lovely guy who likes to eat and a small corgi mix dog. I cook pretty much every night and do a nice brunch on the weekend. I am not a crazy dog lady, but I do admit to cooking food for the dog. I have an excuse, beyond doting, he had seizures that have stopped since not feeding him dog food.
      Foods I cook:
      Spicy foods! If you look at my blog I have a simple papaya ketchup with habanero that is pretty darn good.
      I love great cheese. This may be the week for Beer Cheese Soup.
      I try to limit carbs, though I do cheat.
      In any given week C. and I probably eat cauliflower, broccoli and green beans as a side.
      Tonight's dinner will be Vietnamese inspired. We'll see how it goes. I'll post about it as soon as I can.
      Any requests? Questions? I'd love to hear from you.
    • By Duvel
      In these challenging times, a full summer vacation is not an easy task. For the last 1.5 years we have been mostly at home with the clear plan to visit Catalonia (or more precise my wife’s family) latest this summer. And it looked good for a while. Unfortunately, the recent rise in case numbers in Spain have resulted in …
      OK, let’s skip this part. Long story short - my wife and me are fully vaccinated, as are >90% of the people we care about in Catalonia. After some discussion (after all, Germans tend to prefer to be on the safe side of things) we simply fueled up the car, got each a test (for the transit through France) and started to drive …
      After a leisurely 11h drive we arrived at a small fishing town somewhat north of Barcelona around 3.00am. We unloaded the car and my wife an the little one went straight to bed. 


      I found an expired beer in the elsewise pretty empty fridge and enjoyed the cool breeze on the terrace. Holidays, here we come …

    • By liuzhou
      Last week, Liuzhou government invited a number of diplomats from Laos, Malaysia, Indonesia, Myanmar/Burma, Poland, and Germany to visit the city and prefecture. They also invited me along. We spent Tuesday, Wednesday and Thursday introducing the diplomats to the culture of the local ethnic groups and especially to their food culture.
      First off, we headed two hours north into the mountains of Rongshui Miao Autonomous County. The Miao people (苗族 miáo zú), who include the the Hmong, live in the mid-levels of mountains and are predominantly subsistence farmers. Our first port of call was the county town, also Rongshui (融水 róng shuǐ, literal meaning: Melt Water) where we were to have lunch. But before lunch we had to go meet some people and see their local crafts. These are people I know well from my frequent work trips to the area, but for the diplomats, it was all new.
      So, I had to wait for lunch, and I see no reason why you shouldn't either. Here are some of the people I live and work with.

      This lovely young woman is wearing the traditional costume of an unmarried girl. Many young women, including her, wear this every day, but most only on festive occasions.
      Her hat is made from silver (and is very heavy). Here is a closer look.

      Married women dispense with those gladrags and go for this look:

      As you can see she is weaving bamboo into a lantern cover.
      The men tend to go for this look, although I'm not sure that the Bluetooth earpiece for his cellphone is strictly traditional.

      The children don't get spared either

      This little girl is posing with the Malaysian Consul-General.
      After meeting these people we went on to visit a 芦笙 (lú shēng) workshop. The lusheng is a reed wind instrument and an important element in the Miao, Dong and Yao peoples' cultures.


      Then at last we headed to the restaurant, but as is their custom, in homes and restaurants, guests are barred from entering until they go through the ritual of the welcoming cup of home-brewed rice wine.

      The consular staff from Myanmar/Burma and Malaysia "unlock" the door.
      Then you have the ritual hand washing part.

      Having attended to your personal hygiene, but before  entering the dining room, there is one more ritual to go through. You arrive here and sit around this fire and wok full of some mysterious liquid on the boil.

      On a nearby table is this

      Puffed rice, soy beans, peanuts and scallion. These are ladled into bowls.

      with a little salt, and then drowned in the "tea" brewing in the wok.
      This is  油茶 (yóu chá) or Oil Tea. The tea is made from Tea Seed Oil which is made from the seeds of the camellia bush. This dish is used as a welcoming offering to guests in homes and restaurants. Proper etiquette suggests that three cups is a minimum, but they will keep refilling your cup until you stop drinking. First time I had it I really didn't like it, but I persevered and now look forward to it.

      L-R: Director of the Foreign Affairs Dept of Liuzhou government, consuls-general of Malaysia, Myanmar, Laos.
      Having partaken of the oil tea, finally we are allowed to enter the dining room, where two tables have been laid out for our use.

      Let the eating, finally, begin.
      In no particular order:

      Steamed corn, taro and sweet potato

      Bamboo Shoots


      Banana leaf stuffed with sticky rice and mixed vegetables and steamed.

      Egg pancake with unidentified greenery

      Stir fried pork and beans

      Stir fried Chinese banana (Ensete lasiocarpum)

      Pig Ears

      This may not look like much, but was the star of the trip. Rice paddy fish, deep fried in camellia tree seed oil with wild mountain herbs. We ate this at every meal, cooked with slight variations, but never tired of it.

      Stir fried Greens
      Our meal was accompanied by the wait staff singing to us and serving home-made rice wine (sweetish and made from the local sticky rice).
      Everything we ate was grown or reared within half a kilometre of the restaurant and was all free-range, organic. And utterly delicious.
      Roll on dinner time.
      On the trip I was designated the unofficial official photographer and ended up taking 1227 photographs. I just got back last night and was busy today, so I will try to post the rest of the first day (and dinner) as soon as I can.
  • Recently Browsing   0 members

    • No registered users viewing this page.
  • Create New...