tag:blogger.com,1999:blog-27993765215161513572024-02-21T07:23:57.841-08:00The Wandering Forkthe wandering forkhttp://www.blogger.com/profile/05582245021574116948noreply@blogger.comBlogger257125tag:blogger.com,1999:blog-2799376521516151357.post-67743098549344379812021-12-30T12:56:00.004-08:002021-12-30T12:56:40.890-08:00Gluten Free Brownie Cookies<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjs9p1GO0s1TtR2eh_soCpeMh-77aiOA-3pl-Lo7cPQuFoC1Ht9E6INZUh31Piyr2WdqRPcqgEeYEZIErH8qfZDcxjhS1ukCCR7V8Ikufv0CElt3ntMT4mojB8tBWFGqnOgmoJ-Ys8HNIAn1OKNQxdDDbsQddlXGRPdNxh8HwXu47qvp5rKJ3wqwhH3=s2193" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="2193" data-original-width="1645" height="425" src="https://blogger.googleusercontent.com/img/a/AVvXsEjs9p1GO0s1TtR2eh_soCpeMh-77aiOA-3pl-Lo7cPQuFoC1Ht9E6INZUh31Piyr2WdqRPcqgEeYEZIErH8qfZDcxjhS1ukCCR7V8Ikufv0CElt3ntMT4mojB8tBWFGqnOgmoJ-Ys8HNIAn1OKNQxdDDbsQddlXGRPdNxh8HwXu47qvp5rKJ3wqwhH3=w319-h425" width="319" /></span></a></div><p><span style="font-family: inherit;"><br /></span></p><p><span style="font-family: inherit;">Giving total credit to <a href="https://kirbiecravings.com/2-ingredient-brownie-cookies/#recipe">Kirbie Cravings</a> for this <b>2 ingredient</b> (no flour, no eggs, no oil) chocolate brownie cookies. I BOW TO THEE.</span></p><p><span style="font-family: inherit;">Theirs turned out more puffy and mine were flat, but wow...exact texture of a brownie with the edges being a bit crispy and the middle being </span>gooey<span style="font-family: inherit;"> chewy </span>fudgy<span style="font-family: inherit;">. I really had to stop myself from eating half a batch for breakfast. And if you were like me, you stocked up on pumpkin puree this fall season and probably have some left in the cupboard. The perfect lazy recipe for being inside on a snow day this winter!</span></p><p></p>the wandering forkhttp://www.blogger.com/profile/05582245021574116948noreply@blogger.com0tag:blogger.com,1999:blog-2799376521516151357.post-19092874408517576772021-10-14T18:06:00.002-07:002021-10-14T18:12:18.322-07:00Thailand & Cambodia: The Before Times<p>Okay, so like, RIIIIGHT before the pandemic (Thanksgiving 2019) my girlfriend and I went to Thailand and Cambodia (Angkor Wat being on the Bucket List) and I know I'm incredibly overdue in posting some food pr0n from our trip. We sorta tried to stay away from most tourist spots, but at the same time, since my stomach is soooo sensitive, we couldn't really go the street food route entirely either. Oh, I should mention, I <b>did</b> get food poisoning in Cambodia. From Indian food, which was a dumb idea, because most travelers will tell you to stick to the food of the country you're visiting. SMH!</p><p>It started to really kick in at the airport on our way out of Cambodia. I passed out in front of about 100 Chinese tourists at the boarding area (my girlfriend was a champ and took action to get help), then revived by some airport manager who slathered the OH SO MOST FRAGRANT herbal mixture all over my chest, got quarantined with security in a tiny room and very little way to communicate, until finally someone came in who could translate and tell them I needed to go to the hospital. After being pumped full of IV fluids, I paid the "very expensive" $108 that they apologized for (couldn't tell them that's what ONE diabetes test strip costs in the USA), and jumped back on a plane for Thailand just in the nick of time. I should add, they did have to pop me on a later flight, because I was making way too many trips to the bathroom IF YOU KNOW WHAT I MEAN *BURNING FROM BOTH ENDS*, okay TMI. But I digress.</p><p>Actually when I was in quarantine, they did NOT want to let me go...held my passport until the woman translator pulled me aside and said, "If you can't convince them that you're okay to go, they are going to keep you here." Which got me in kind of a panic, because the "butterfly effect" of changed plans that would need to ensue would be so huge, I friggen rallied so hard ya'll...SO HARD.</p><p>My partner actually got sick too, but a solid sinus thing throughout the whole trip...maybe it was allergies? We joke that we brought back YOU KNOW WHAT, but hahahaha, just kidding guys. Probably not...heh............ehe.</p><p>Okay right...food. I'm just gonna post a few pics. There were times when we just ate without taking photos - some of those were the best - but I didn't wanna be so touristy in the smaller villages. It was an odd feeling to have, but at the same time, very satisfying being in that moment without documenting.</p><p>Cheers! </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrpRkld2gnQk1IjGyuY6wMqIZBsU4eF-M35AiTyEZN82dUmKPFHWJxpvzTGnFGqcAzKo5TSZyMiaGEZs-wwqB_wVTxagIGMLm592JK2Zlrs6KHSg-wwg3Wz-tJIyzuLpsVaQpUuHM_gDY/s400/49213497458_f69c45a398_w.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="400" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrpRkld2gnQk1IjGyuY6wMqIZBsU4eF-M35AiTyEZN82dUmKPFHWJxpvzTGnFGqcAzKo5TSZyMiaGEZs-wwqB_wVTxagIGMLm592JK2Zlrs6KHSg-wwg3Wz-tJIyzuLpsVaQpUuHM_gDY/s320/49213497458_f69c45a398_w.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUvjrjBmmhEO1yaWWq3xsmrEpUZRXUNMys4v1Wrby0z_3jsaGBv8gTqRDRts-jx-lohj0pXMeZpGq8krsS-jxfX4g1jE-4B1MFl3Tk22aCDo9odD7PHeMm9HWsVng4B9XHFd_nmlcJbt8/s400/49213497623_d9c6f92a6e_w.jpg" style="margin-left: 1em; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkTSN2pMEKuR0OFw6_lVCMC6iNK2WBEV8RAg6-TNBIeLo2bjogt04YpLjCKec0MxPTXJorgJl9OCnWVYpplIxUsRUnUND4RE5Pfrk-IJNEStr82ExOgmxgf_p-CNozeYZrpLHXcf5TXrg/s799/49592024088_1d2af4cde3_c.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="571" data-original-width="799" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkTSN2pMEKuR0OFw6_lVCMC6iNK2WBEV8RAg6-TNBIeLo2bjogt04YpLjCKec0MxPTXJorgJl9OCnWVYpplIxUsRUnUND4RE5Pfrk-IJNEStr82ExOgmxgf_p-CNozeYZrpLHXcf5TXrg/s320/49592024088_1d2af4cde3_c.jpg" width="320" /></a></div><br /><p><br /></p>the wandering forkhttp://www.blogger.com/profile/05582245021574116948noreply@blogger.com0tag:blogger.com,1999:blog-2799376521516151357.post-89846453944386698582021-10-14T17:17:00.005-07:002021-10-22T08:18:24.651-07:00West Seattle Spot!<p>Um...hi. I can't even beweeve it's been a couple of years since I posted here, but here we are. HOW YA'LL HOLDING UP??</p><p>Death and destruction aside, I "discovered" a new gem in West Seattle that has some nice brunch fair and a good bloody Mary (avec le bacon), called The Spot. I'm sure everyone but me already knew about it, but again...here we are.</p><p>I swear I had more than a drink (at lunch on a work day, no less), but not seen here is a really bombass grilled cheese (with Caprese ingredients) and my friend had one of their famous waffles with jalapenos, bacon, cheddar and avocado. ERMAHGERD WERFERL!</p><p>Anyway, seemed like the perfect spot during the week to meet a friend or two, and they even have seating outside with a heater for fall/winter meetings and pandemic safety, so that's a win in my books!</p><p><span style="background-color: white; font-size: 16px;"><span style="font-family: times;"><a href="http://www.thespotwestseattle.com/">www.thespotwestseattle.com/</a></span></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqd6RWr37QwYmd-fTRHJ8tQC4MXvhs9BXgRUa_Z1IBqsZA9zUXdEIkYee1uMDb0MMwlzDI_Biojh0_jwF9wPru8Ys8f-2kURU-lpI67BvEMnNRtc2Hm62QFHcMeOekljJEBtVcjHbcKPQ/s2048/IMG_20211008_152601_511.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqd6RWr37QwYmd-fTRHJ8tQC4MXvhs9BXgRUa_Z1IBqsZA9zUXdEIkYee1uMDb0MMwlzDI_Biojh0_jwF9wPru8Ys8f-2kURU-lpI67BvEMnNRtc2Hm62QFHcMeOekljJEBtVcjHbcKPQ/w640-h480/IMG_20211008_152601_511.jpg" width="640" /></a></div><br /><span style="background-color: white; font-size: 16px;"><br /></span><p></p><p><span style="background-color: white; font-size: 16px;"><br /></span></p><p><span face="Tahoma, Helvetica, Arial, sans-serif" style="background-color: white; font-size: 16px;"><br /></span></p>the wandering forkhttp://www.blogger.com/profile/05582245021574116948noreply@blogger.com0tag:blogger.com,1999:blog-2799376521516151357.post-56552282912194436612019-11-23T19:40:00.008-08:002021-10-13T09:53:57.831-07:00Vegan Banana Chocolate Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwV0Q6sdsCFdusGMtL8QP7JXKWjWUyO40rPNXltsdMEniBAwB1ACbdTdhkB00_8ZcwFnvhuHNzj4FVnNbhGE6VjlmUG9dZlIh3E-HtIW9CjW1CoLOUqZO3x7ajxsZCqj6oyLnALe8f8gQ/s1600/IMG_20191123_192407_301.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwV0Q6sdsCFdusGMtL8QP7JXKWjWUyO40rPNXltsdMEniBAwB1ACbdTdhkB00_8ZcwFnvhuHNzj4FVnNbhGE6VjlmUG9dZlIh3E-HtIW9CjW1CoLOUqZO3x7ajxsZCqj6oyLnALe8f8gQ/s400/IMG_20191123_192407_301.jpg" width="400" /></a></div>
<span><span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="background-color: #666666; color: white; font-size: 13px;"><br /></span><div><span style="font-family: times;">Adapted and changed a few things from another recipe on this blog! Used Coconut Oil and Oat Milk. And honestly, this picture shows that I added way too much banana and chocolate, like that could EVER be a thing, eh! It just made it harder to tell when it was done. </span></div></span><div><span style="font-family: times;"><br /></span></div><div><span style="font-family: times;">1 cup mashed very ripe banana</span></div><div><span style="font-family: times;">3/4 cups sugar</span></div><div><span style="font-family: times;">1 teaspoon pure vanilla extract</span></div><div><span style="font-family: times;">3 tablespoons melted coconut oil (organic unrefined)</span></div><div><span style="font-family: times;">1/3 cup oat milk</span></div><div><span style="font-family: times;">1 1/2 cups all purpose flour</span></div><div><span style="font-family: times;">3/4 teaspoon baking soda</span></div><div><span style="font-family: times;">3/4 teaspoon salt</span></div><div><span style="font-family: times;">1 cup vegan carob chips</span></div><div><span style="font-family: times;"><br /></span></div><div><span style="font-family: times;">Preheat oven to 350 F.</span></div><div><span style="font-family: times;"><br /></span></div><div><span style="font-family: times;">Mash the bananas in a LARGE mixing bowl until relatively smooth. It should take 3 small sized ones, or 2.5 regular. You can spoon them into a measuring cup to make sure, then return to the mixing bowl. Beat in the sugar, 2 Tablespoons melted coconut oil, oat milk and vanilla.</span></div><div><span style="font-family: times;"><br /></span></div><div><span style="font-family: times;">In a medium bowl, combine the flour, baking soda and salt and gently mix just to incorporate (so only a few turns). It’s okay if there is some flour still visible, just be careful not to over mix at this point. Add the chocolate chips and 1 Tablespoon melted coconut oil and stir a few more times. There should be no flour at this point, but again don't over stir - we don't want gummy cake!</span></div><div><span style="font-family: times;"><br /></span></div><div><span style="font-family: times;">Lightly grease an 8×4 loaf pan with margarine or use a non stick loaf pan. Scoop batter into the pan, smoothing the top out a bit with a spoon. Bake for 35-40 minutes (depending on your oven's hotness). Use a butter knife to test for doneness (a clean knife and it's done, melted chocolate on knife doesn't cout) Let cool in pan and go at it!</span></div>the wandering forkhttp://www.blogger.com/profile/05582245021574116948noreply@blogger.com0tag:blogger.com,1999:blog-2799376521516151357.post-45611196584917128122019-10-22T20:44:00.002-07:002019-11-16T19:22:21.453-08:00New restaurants in Seattle, yay or nay?You be the judge!<br />
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<a href="https://www.seattlemet.com/articles/2019/10/22/5-chain-restaurants-we-wholeheartedly-welcome-to-seattle">https://www.seattlemet.com/articles/2019/10/22/5-chain-restaurants-we-wholeheartedly-welcome-to-seattle</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitXHZDfQcNvsgUL1Xdtbyw8XHddCRcgzEjVukwt5y9P19yXHKYJ07t3Jtv4aBDUljsiw8pgEbJhu9HcPi0bxV2xS4W2XRXqQTW3HEC4__UxOsiOCyPvpsp2hm5eqmtifcEqMSiOa4g71A/s1600/thumbnail_image1_pczz58.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="740" data-original-width="1110" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitXHZDfQcNvsgUL1Xdtbyw8XHddCRcgzEjVukwt5y9P19yXHKYJ07t3Jtv4aBDUljsiw8pgEbJhu9HcPi0bxV2xS4W2XRXqQTW3HEC4__UxOsiOCyPvpsp2hm5eqmtifcEqMSiOa4g71A/s320/thumbnail_image1_pczz58.jpg" width="320" /></a></div>
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<br />the wandering forkhttp://www.blogger.com/profile/05582245021574116948noreply@blogger.com0tag:blogger.com,1999:blog-2799376521516151357.post-77509492702848626822016-11-07T08:44:00.000-08:002016-11-07T08:44:07.317-08:00Vegan Gluten Free Banana Chocolate Chip Cake!Inspired by this recipe from <a href="http://ahouseinthehills.com/2014/06/09/vegan-gluten-free-banana-bread-omg/">A House in the Hills Blog</a>, I had to make a couple substitutes because more often than not, I don't have all the exact ingredients in the house when the mood strikes to bake! I also used a 9 inch pie pan instead of a loaf pan.<br />
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But by all means follow her recipe (because I plan to, especially now that I bought coconut oil!).<br />
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But here's what I did:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCI8oKLuQsJyOYFBVo4bWyppNY9l9eKvYTBeZFkXKIFXh26F-K7WvIjZ9KR-CHjxFdINOe3deBBv7afwxeRDwHA6ubQwusbEBve0K7Xyrh_Nx6YowgtvVhB3UYkEpx7_Bkk8aFq3I4Yyc/s1600/IMG_20161106_110446.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCI8oKLuQsJyOYFBVo4bWyppNY9l9eKvYTBeZFkXKIFXh26F-K7WvIjZ9KR-CHjxFdINOe3deBBv7afwxeRDwHA6ubQwusbEBve0K7Xyrh_Nx6YowgtvVhB3UYkEpx7_Bkk8aFq3I4Yyc/s320/IMG_20161106_110446.jpg" width="320" /></a></div>
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<u>Preheat oven to 375 F.</u></div>
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<b>INGREDIENTS</b></div>
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1 cup <a href="http://www.target.com/p/king-arthur-gluten-free-flour-24oz/-/A-16317830?ref=tgt_adv_XS000000&AFID=google_pla_df&CPNG=&adgroup=&LID=700000001170770pgs&network=g&device=c&location=9033309&gclid=CjwKEAiA6YDBBRDwtpTQnYzx5lASJAC57ObMnJnTiqYaWZBWMeogwyxOfAPyrjcDqWZPO4rvXIGI3hoCBNbw_wcB&gclsrc=aw.ds">King Arthur Gluten Free flour</a></div>
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3/4 cup Bob's Red Mill White Rice Flour</div>
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1/4 cup Bob's Red Mill Tapioca Flour</div>
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1/2 teaspoon baking soda</div>
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1/2 teaspoon baking powder</div>
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1/4 teaspoon salt</div>
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1/2 cup canola oil (or coconut oil, melted)</div>
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1/2 cup vegan chocolate chips (plus an extra handful for the top)</div>
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3 very large, very ripe bananas</div>
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<b>DIRECTIONS</b></div>
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In a large mixing bowl whisk together all the flours.</div>
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Add baking soda, baking powder and salt to mixing bowl and whisk together.</div>
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In a medium mixing bowl, mash the peeled bananas. Add to it, the chocolate chips and oil and stir gently. Don't over-stir.</div>
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Spoon mixture into a lightly oiled 9" pie pan, pressing gently around all the edges to make a nice even distribution. Add extra chocolate chips on top (optional but strongly suggested!).</div>
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Bake for 25-30 minutes, or until top is lightly browned and a toothpick can be inserted and removed batter- free!</div>
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To reheat, I suggest tossing a slice into the toaster oven at 325 for about 5-7 minutes! </div>
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the wandering forkhttp://www.blogger.com/profile/05582245021574116948noreply@blogger.com1tag:blogger.com,1999:blog-2799376521516151357.post-67419930959023687012016-06-24T13:42:00.001-07:002021-10-12T16:23:12.265-07:00Food Selfies!<div class="separator" style="clear: both; text-align: left;">
Yes, I'm still here!</div>
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Mostly being a U.I. Artist for a <a href="http://www.bigfishgames.com/">game company</a>, and running a <a href="http://rooftoplemondrop.com/">part time photography business</a>, but still eating my face off wherever I go!</div>
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<br />the wandering forkhttp://www.blogger.com/profile/05582245021574116948noreply@blogger.com0tag:blogger.com,1999:blog-2799376521516151357.post-17837923599737775972015-12-22T09:30:00.002-08:002015-12-22T09:37:50.933-08:00Holiday Season!...is upon us! Can we just all agree we'll be fitting a lil' "snug" in the pants for about a month? I'm sorry I haven't written here for so long, but such is life! 2015 was one of the best year's of my life, filled with self discovery, travel, family and friends! There's something about being in one's early 40s that makes you realize the ONLY way to live life is authentically and if you're truly learning along the way, that means letting go of what was holding you back in a static state, and moving forward with what makes you feel alive and in touch with the Universe!<br />
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Here are some photos from my visit with the in laws at Thanksgiving. Another feast for the eyes and stomach!<br />
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Happy Holidays to all and a beautiful 2016!<br />
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<br />the wandering forkhttp://www.blogger.com/profile/05582245021574116948noreply@blogger.com0tag:blogger.com,1999:blog-2799376521516151357.post-45645006241721300372014-07-20T11:42:00.000-07:002014-07-20T11:56:15.729-07:00Just Food Porn.Haven't posted in so long I don't know where to even begin. Life has been super busy, what can I say! Other priorities such as photography and summer fun with all my loved ones. And of course there have been some delicious culinary adventures along the way. Rather than waste time with words, I will just share some of my favorite photos of the food I've enjoyed. Happy drooling!<br />
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Dinner at the father-in-law's!<br />
<a href="https://www.flickr.com/photos/lara604/14330668267" title="DSC07998 by Lara, on Flickr"><img alt="DSC07998" height="333" src="https://farm4.staticflickr.com/3865/14330668267_2b30f83182.jpg" width="500" /></a><br />
<a href="https://www.flickr.com/photos/lara604/14494009776" title="DSC07999 by Lara, on Flickr"><img alt="DSC07999" height="334" src="https://farm6.staticflickr.com/5587/14494009776_a2245c0f60.jpg" width="500" /></a><br />
<a href="https://www.flickr.com/photos/lara604/14330451910" title="DSC08000 by Lara, on Flickr"><img alt="DSC08000" height="334" src="https://farm4.staticflickr.com/3841/14330451910_5faa41e6ef.jpg" width="500" /></a><br />
<a href="https://www.flickr.com/photos/lara604/14513720481" title="DSC08001 by Lara, on Flickr"><img alt="DSC08001" height="334" src="https://farm3.staticflickr.com/2935/14513720481_1262bb1063.jpg" width="500" /></a><br />
<a href="https://www.flickr.com/photos/lara604/14515709204" title="DSC08003 by Lara, on Flickr"><img alt="DSC08003" height="357" src="https://farm4.staticflickr.com/3858/14515709204_0fbf5836c0.jpg" width="500" /></a><br />
<a href="https://www.flickr.com/photos/lara604/14513718641" title="DSC08004 by Lara, on Flickr"><img alt="DSC08004" height="334" src="https://farm6.staticflickr.com/5073/14513718641_a99bcf0575.jpg" width="500" /></a><br />
Delicious afternoon tea in Vancouver, B.C. with old friends.<br />
<a href="https://www.flickr.com/photos/lara604/14370053893" title="DSC_1116 by Lara, on Flickr"><img alt="DSC_1116" height="500" src="https://farm4.staticflickr.com/3869/14370053893_415dd3b019.jpg" width="331" /></a><br />
Fabulous new pizza place in the International District, called <a href="http://worldpizza.tumblr.com/">World Pizza</a>. Had no idea it was all veggie!<br />
<a href="https://www.flickr.com/photos/lara604/14330785632" title="Pizza and Pinball Date! by Lara, on Flickr"><img alt="Pizza and Pinball Date!" height="500" src="https://farm6.staticflickr.com/5588/14330785632_dc208e32b2.jpg" width="333" /></a><br />
Homemade bread a friend brought to our house. He needs to open up a bakery!<br />
<a href="https://www.flickr.com/photos/lara604/14145787817" title="DSC06566 by Lara, on Flickr"><img alt="DSC06566" height="357" src="https://farm4.staticflickr.com/3906/14145787817_2153cf0a93.jpg" width="500" /></a><br />
Curry chickpea burger, kebabs and cheese plate at <a href="http://www.phinneymarketpub.com/">Phinney Market Pub & Eatery</a>.<br />
<a href="https://www.flickr.com/photos/lara604/14249259161" title="Phinney Market Pub by Lara, on Flickr"><img alt="Phinney Market Pub" height="357" src="https://farm3.staticflickr.com/2915/14249259161_6049dd3c7f.jpg" width="500" /></a><br />
<a href="https://www.flickr.com/photos/lara604/14252202694" title="Phinney Market Pub by Lara, on Flickr"><img alt="Phinney Market Pub" height="357" src="https://farm3.staticflickr.com/2907/14252202694_1498552140.jpg" width="500" /></a><br />
<a href="https://www.flickr.com/photos/lara604/14252203024" title="Phinney Market Pub by Lara, on Flickr"><img alt="Phinney Market Pub" height="357" src="https://farm6.staticflickr.com/5036/14252203024_67463e38fe.jpg" width="500" /></a><br />
Pub food at <a href="http://brouwerscafe.blogspot.com/">Brouwer's Cafe</a> in Fremont for Sourfest! (Not all of these were eaten by moi)<br />
<a href="https://www.flickr.com/photos/lara604/14065692719" title="DSC07553 by Lara, on Flickr"><img alt="DSC07553" height="334" src="https://farm6.staticflickr.com/5535/14065692719_b56186e749.jpg" width="500" /></a><br />
<a href="https://www.flickr.com/photos/lara604/14251985284" title="DSC07552 by Lara, on Flickr"><img alt="DSC07552" height="500" src="https://farm6.staticflickr.com/5518/14251985284_2748609a2f.jpg" width="334" /></a><br />
<a href="https://www.flickr.com/photos/lara604/14182317746" title="Cod and chips! by Lara, on Flickr"><img alt="Cod and chips!" height="500" src="https://farm3.staticflickr.com/2906/14182317746_cf07a5726c.jpg" width="375" /></a><br />
<a href="https://www.flickr.com/photos/lara604/14202960302" title="Lamb Burger by Lara, on Flickr"><img alt="Lamb Burger" height="500" src="https://farm6.staticflickr.com/5564/14202960302_7b87513fc1.jpg" width="375" /></a><br />
<a href="https://www.flickr.com/photos/lara604/14018807920" title="cheese plate lunch! by Lara, on Flickr"><img alt="cheese plate lunch!" height="500" src="https://farm6.staticflickr.com/5578/14018807920_eaab7bc7aa.jpg" width="375" /></a><br />
Fresh rolls at <a href="http://www.tamarindtreerestaurant.com/">Tamarind Tree</a>.<br />
<a href="https://www.flickr.com/photos/lara604/14252295035" title="Tamarind Tree by Lara, on Flickr"><img alt="Tamarind Tree" height="333" src="https://farm3.staticflickr.com/2916/14252295035_b3e17d64d5.jpg" width="500" /></a><br />
Sashimi lunch at <a href="http://www.obasanseattle.com/">Obasan</a>.<br />
<a href="https://www.flickr.com/photos/lara604/14087097386" title="sushi at Obasan! by Lara, on Flickr"><img alt="sushi at Obasan!" height="500" src="https://farm3.staticflickr.com/2936/14087097386_ab5ff3f6f7.jpg" width="334" /></a><br />
Aaaand one more, these are photos from <a href="http://tanakasanseattle.com/">Tanakasan</a> Sour Hour, tasting and pairing. Friggen amazing! Even got to rub shoulders with one of our most famous chefs in Seattle, Tom Douglas (who incidentally <a href="http://www.mycloset.com/articles/?id=202&celeb=Tom+Douglas">beat out Iron Chef Morimoto</a> in 2005).<br />
<a href="https://www.flickr.com/photos/lara604/13609434965" title="TanakaSan Sour Hour by Lara, on Flickr"><img alt="TanakaSan Sour Hour" height="357" src="https://farm3.staticflickr.com/2915/13609434965_1406231836.jpg" width="500" /></a><br />
<a href="https://www.flickr.com/photos/lara604/13609447863" title="TanakaSan Sour Hour by Lara, on Flickr"><img alt="TanakaSan Sour Hour" height="500" src="https://farm4.staticflickr.com/3750/13609447863_c7a5271598.jpg" width="333" /></a><br />
<a href="https://www.flickr.com/photos/lara604/13609789034" title="TanakaSan Sour Hour by Lara, on Flickr"><img alt="TanakaSan Sour Hour" height="334" src="https://farm4.staticflickr.com/3754/13609789034_e1e5dc3787.jpg" width="500" /></a><br />
<a href="https://www.flickr.com/photos/lara604/13609436745" title="TanakaSan Sour Hour by Lara, on Flickr"><img alt="TanakaSan Sour Hour" height="333" src="https://farm3.staticflickr.com/2935/13609436745_fba826f2e2.jpg" width="500" /></a><br />
<a href="https://www.flickr.com/photos/lara604/13609448853" title="TanakaSan Sour Hour by Lara, on Flickr"><img alt="TanakaSan Sour Hour" height="333" src="https://farm8.staticflickr.com/7098/13609448853_edb2c42131.jpg" width="500" /></a><br />
<a href="https://www.flickr.com/photos/lara604/13609436965" title="TanakaSan Sour Hour by Lara, on Flickr"><img alt="TanakaSan Sour Hour" height="334" src="https://farm8.staticflickr.com/7124/13609436965_0b11061232.jpg" width="500" /></a><br />
<a href="https://www.flickr.com/photos/lara604/13609435375" title="TanakaSan Sour Hour by Lara, on Flickr"><img alt="TanakaSan Sour Hour" height="500" src="https://farm8.staticflickr.com/7400/13609435375_7415b23aa6.jpg" width="334" /></a><br />
<a href="https://www.flickr.com/photos/lara604/13609788344" title="TanakaSan Sour Hour by Lara, on Flickr"><img alt="TanakaSan Sour Hour" height="334" src="https://farm8.staticflickr.com/7153/13609788344_3e9af049e9.jpg" width="500" /></a><br />
<a href="https://www.flickr.com/photos/lara604/13609790144" title="TanakaSan Sour Hour by Lara, on Flickr"><img alt="TanakaSan Sour Hour" height="500" src="https://farm8.staticflickr.com/7239/13609790144_8d24cb7e65.jpg" width="334" /></a><br />
<br />
<br />
<br />the wandering forkhttp://www.blogger.com/profile/05582245021574116948noreply@blogger.com0tag:blogger.com,1999:blog-2799376521516151357.post-14100416093844346022014-03-26T15:26:00.001-07:002021-10-13T10:06:12.653-07:00Vegan Banana Chocolate Chip Bread1 cup mashed very ripe banana<br />
3/4 cups sugar<br />
1 teaspoon pure vanilla extract<br />
2 tablespoons canola oil<br />
1/3 cup soy milk<br />
1 1/2 cups all purpose flour<br />
3/4 teaspoon baking soda<br />
3/4 teaspoon salt<br />
1 cup vegan carob chips<br />
2 tablespoons hot water (boiled water or good tap water is fine)<br />
<br />
Preheat oven to 350 F.<br />
<br />
Mash the bananas in a LARGE mixing bowl until relatively smooth. It should take 3 small sized ones, or 2.5 regular. You can spoon them into a measuring cup to make sure, then return to the mixing bowl. Beat in the sugar, canola oil, milk and vanilla.<br />
<br />
Now add the flour, baking soda and salt and gently mix just to incorporate (so only a few turns). It’s okay if there is some flour still visible, just be careful not to over mix at this point. Add the chocolate chips and hot water, and stir a few more times..there should be no flour at this point, but again <i>don't over stir</i> - we don't want gummy cake!<br />
<br />
Lightly grease an 8×4 loaf pan with margarine or use a non stick loaf pan. Scoop batter into the pan, smoothing the top out a bit with a spoon. Bake for 35-40 minutes (depending on your oven's hotness). Use a butter knife to test for doneness (a clean knife and it's done, melted chocolate on knife doesn't cout) Let cool in pan and go at it!<br />
<br />
Adapted from <a href="http://www.theppk.com/2011/11/marbled-banana-bread/">THIS</a> delicious recipe!<div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg054mhJBqyZcY1TmyBCyBA7XB02yB28oMuVZuU97vvp6M3RV4UpvP_r_iK3WgB_9wFr8e-yEzfik4TO6eRvdxY9ec-5oaegwiwclX1491IhUHm2-TEPfIeGUwxZFFoAY7MgjlJl7M48Iw/s799/13435064544_b40064a921_c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="533" data-original-width="799" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg054mhJBqyZcY1TmyBCyBA7XB02yB28oMuVZuU97vvp6M3RV4UpvP_r_iK3WgB_9wFr8e-yEzfik4TO6eRvdxY9ec-5oaegwiwclX1491IhUHm2-TEPfIeGUwxZFFoAY7MgjlJl7M48Iw/w441-h294/13435064544_b40064a921_c.jpg" width="441" /></a></div><br /></div>the wandering forkhttp://www.blogger.com/profile/05582245021574116948noreply@blogger.com0tag:blogger.com,1999:blog-2799376521516151357.post-43062289431100391702014-03-17T11:01:00.000-07:002014-03-17T11:01:13.369-07:00Booze and Sugar for St. Patrick's Day!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuf_F5cQAd2GDmzuDE2E_bTHDVX-aIBgW_CGp8N_W8juuy_AVIycKPtrU_ag7EwiQ0PVNyGvefS3BACSrLgCnJd2qfsJvkk2HYK_fphkXZ83487mCV4AIGuxVSuy6X4ijWjXo0rd1qi8o/s1600/CUPCAKES.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuf_F5cQAd2GDmzuDE2E_bTHDVX-aIBgW_CGp8N_W8juuy_AVIycKPtrU_ag7EwiQ0PVNyGvefS3BACSrLgCnJd2qfsJvkk2HYK_fphkXZ83487mCV4AIGuxVSuy6X4ijWjXo0rd1qi8o/s1600/CUPCAKES.jpg" height="213" width="320" /></a><img alt="Making Double Chocolate Stout Cupcakes with Ganache filling and Bailey's Frosting" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEjrCdFPZ4XXtCqBrEEBXj4ifA04vNlk_dZ3WUjIa9kwdaHBacoTh_gTUzrWk8iIWGtnZRAwL12e4kl3jF2r8BmcodTn-m_kFr01CIeMOCI4Rzf0Cg32wXV2tbUCvQocGHWsumywGRX7f30EXe3iQfQ3E5lxUhZf4gXjXoectTj3=" /></div>
<div class="separator" style="clear: both; text-align: center;">
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Makes 20 to 24 cupcakes<br />
<b><u>Double Chocolate Stout Cupcakes</u></b><br />
<br />
1 cup <a href="http://www.epicurious.com/images/articlesguides/drinking/beer/top5_cans_03.jpg">Double Chocolate Stout</a><br />
1 cup (2 sticks) unsalted butter<br />
3/4 cup unsweetened cocoa powder (preferably Dutch-process)<br />
2 cups all purpose flour<br />
2 cups sugar<br />
1 1/2 teaspoons baking soda<br />
3/4 teaspoon salt<br />
2 large eggs<br />
2/3 cup sour cream<br />
<br />
<b><u>Ganache Filling</u> </b><br />
8 ounces bittersweet chocolate<br />
2/3 cup heavy cream<br />
2 tablespoons butter, room temperature<br />
1 to 2 teaspoons Irish whiskey (optional)<br />
<br />
<b><u>Baileys Frosting</u> (see Recipe Notes)</b><br />
3 to 4 cups SIFTED confections sugar (aka icing sugar)<br />
1 stick (1/2 cup or 4 ounces) unsalted butter, at room temperature<br />
3 to 4 tablespoons Baileys<br />
<br />
*Special equipment: 1-inch round cookie cutter or an apple corer and a piping bag (though a plastic bag with the corner snipped off will also work)<br />
<u><br /></u>
<b><u>Make the cupcakes:</u> </b><br />
<br />
Preheat oven to 350°F. Line 24 cupcake cups with liners. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.<br />
Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Bake cake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17-20 minutes (depending on the hotness of your oven). Cool cupcakes on a rack <b>completely.</b><br />
<br />
<b><u>Make the filling: </u> </b><br />
<br />
Chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then whisk/stir until smooth. (If this has not sufficiently melted the chocolate, you can return it to a double-boiler to gently melt what remains. 20 seconds in the microwave, watching carefully, will also work.) Add the butter and whiskey (if you’re using it) and stir until combined.<br />
<br />
<b><u>Fill the cupcakes:</u> </b><br />
<br />
Let the ganache cool until thick but still soft enough to be piped (the fridge will speed this along but you must stir it every 10 minutes). Meanwhile, using your 1-inch round cookie cutter or an apple corer, cut the centers out of the cooled cupcakes. You want to go most of the way down the cupcake but not cut through the bottom — aim for 2/3 of the way. A slim spoon or grapefruit knife will help you get the center out. <i>(Leftover centers are perfect for your piehole to "test" the cake)</i>. Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top.<br />
<i>(Personal Note: I used a very tiny spoon to put the ganache into the holes, since I had that fancy cake pan)</i><br />
<br />
<b><u>Make the frosting:</u> </b><br />
<br />
Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes. You want to get it very light and fluffy. Slowly add the powdered sugar, a few tablespoons at a time. When the frosting looks thick enough to spread, drizzle in the Baileys and whip it until combined. If this has made the frosting too thin (it shouldn’t, but just in case) beat in another spoonful or two of powdered sugar. Ice and decorate the cupcakes how you like! VOILA!<br />
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<!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2Ffarm5.static.flickr.com%2F4015%2F4232824144_37b1bfb6bd_m.jpg&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://blogger.googleusercontent.com/img/proxy/AVvXsEjrCdFPZ4XXtCqBrEEBXj4ifA04vNlk_dZ3WUjIa9kwdaHBacoTh_gTUzrWk8iIWGtnZRAwL12e4kl3jF2r8BmcodTn-m_kFr01CIeMOCI4Rzf0Cg32wXV2tbUCvQocGHWsumywGRX7f30EXe3iQfQ3E5lxUhZf4gXjXoectTj3=" -->the wandering forkhttp://www.blogger.com/profile/05582245021574116948noreply@blogger.com0tag:blogger.com,1999:blog-2799376521516151357.post-8225389774384105622014-02-07T20:15:00.004-08:002021-10-13T09:53:27.122-07:00Local Pho, I heart you!<span face="Helvetica Neue, Helvetica Neue LT Std, Helvetica LT Std, Helvetica, arial, sans-serif" style="color: #333333;"><span style="background-color: none; line-height: 18px;"><span style="font-family: times;">Haven't had good Vietnamese food at lunch for awhile, until I went to Local Pho, recommended by my hubby who works near there and was very well rated on Yelp. Finally, a place that won't overcook their vermicelli noodles! Not to mention put everything in the bowl that is listed in the menu. The pickled daikon and carrots were nice and crispy. My pork was really delicious and flavorful, not super fatty. I went at 11:20am, and it was great timing, because after that, the place got MERKED! We were a party of four, and our food came by about 11:40 fresh and hot! So complaining about bad service during lunch or towards the end of lunch service, is totally a moot point to me. Not to mention that if you come to lunch service late, you might not get freshest food. Not that it's an excuse, but the early bird gets the worm, right? And some person on Yelp said they "skimped on the meat"...wha??? I had SO MUCH PORK in my bowl, I could barely finish. Picture below. They don't lie. Anyway, I totally recommend this place, go early so you can avoid Sad Face when you don't get enough meat at the end of the lunch rush!</span><span style="font-size: 14px;"> </span></span></span><br />
<span face="'Helvetica Neue', 'Helvetica Neue LT Std', 'Helvetica LT Std', Helvetica, arial, sans-serif" style="background-color: none; color: #333333; font-size: 14px; line-height: 18px;"><br /></span>
<span style="background-color: white; font-size: 14px; line-height: 18px;"><span face="Helvetica Neue, Helvetica Neue LT Std, Helvetica LT Std, Helvetica, arial, sans-serif" style="color: #333333;"><a href="http://www.flickr.com/photos/lara604/12373865565/" title="Vermicelli Bowl by Lara604, on Flickr"><img alt="Vermicelli Bowl" height="333" src="http://farm3.staticflickr.com/2862/12373865565_50e04bf406.jpg" width="500" /></a></span></span><br />
<span style="background-color: white; font-size: 14px; line-height: 18px;"><span face="Helvetica Neue, Helvetica Neue LT Std, Helvetica LT Std, Helvetica, arial, sans-serif" style="color: #333333;"><a href="http://www.flickr.com/photos/lara604/12374030493/" title="Pho by Lara604, on Flickr"><img alt="Pho" height="334" src="http://farm6.staticflickr.com/5493/12374030493_eee5f3138f.jpg" width="500" /></a></span></span><br />
<span style="background-color: white; font-size: 14px; line-height: 18px;"><span face="Helvetica Neue, Helvetica Neue LT Std, Helvetica LT Std, Helvetica, arial, sans-serif" style="color: #333333;"><a href="http://www.flickr.com/photos/lara604/12373866315/" title="Vermicelli Bowl by Lara604, on Flickr"><img alt="Vermicelli Bowl" height="334" src="http://farm8.staticflickr.com/7298/12373866315_4f1ae00315.jpg" width="500" /></a></span></span><br />
<span style="background-color: white; font-size: 14px; line-height: 18px;"><span face="Helvetica Neue, Helvetica Neue LT Std, Helvetica LT Std, Helvetica, arial, sans-serif" style="color: #333333;"><a href="http://www.flickr.com/photos/lara604/12373866795/" title="Vermicelli Bowl by Lara604, on Flickr"><img alt="Vermicelli Bowl" height="333" src="http://farm4.staticflickr.com/3767/12373866795_87538a58a7.jpg" width="500" /></a></span></span><br />
<span style="background-color: white; font-size: 14px; line-height: 18px;"><span face="Helvetica Neue, Helvetica Neue LT Std, Helvetica LT Std, Helvetica, arial, sans-serif" style="color: #333333;"><a href="http://www.flickr.com/photos/lara604/12374325304/" title="Pho by Lara604, on Flickr"><img alt="Pho" height="333" src="http://farm8.staticflickr.com/7442/12374325304_c11d2cfa8a.jpg" width="500" /></a></span></span>the wandering forkhttp://www.blogger.com/profile/05582245021574116948noreply@blogger.com0tag:blogger.com,1999:blog-2799376521516151357.post-3730649199838004372014-01-20T20:02:00.003-08:002021-10-12T16:21:40.482-07:00Happy New Year Everyone!Haven't been much on the ol' food blog lately (heck, for the last year!). Basically I decided to focus on my photography and had a bunch of photoshoots last year that put my "Foodie-ism" and DJ'ing on hold, as hobbies. Right now it's been pretty much exclusively family and baby photography, and let me tell you, it's been loads of fun! When things started to get really busy, I knew I had to create a website with my best photos so that I could explore how far I could take this...so here's the new site!<br />
<a href="http://www.rooftoplemondrop.com/">http://www.rooftoplemondrop.com/</a><br />
<br />
Of course I have my regular Flickr account, where virtually ALL my photos rest, but I really had to narrow things down so I could have somewhere for people to go and see my photography without wading through 30K+ photos of my <a href="http://www.flickr.com/photos/lara604/">best and worst</a>!<br />
<br />
So that being said, I have one little lunch gem I found in Ballard, and one in Greenwood I thought I would tell you about. The former is called <a href="http://gardensushiseattle.com/">Garden Sushi</a>, and it's a food truck with a little wooden shed attached. Cutest little "Food Truk" as the sign says on the corner of Barnes & 17th Ave NW. Apparently it was Seattle's very first sushi food vehicle. I've seen it many times, but never felt brave enough to try sushi in this fashion until I went to another one last year which was also great, in Greenwood called <a href="http://boxnaturesushi.com/">Box Nature Sushi</a>. While Box Nature serves mostly rolls, soup and salad, Garden Sushi serves full on Nigiri, seasonal fish and rolls, as well as the sides. I preferred the miso soup at Box Nature, but both served really delicious rolls. The <a href="http://www.japansrestaurantan.nl/kampyo.html">Kampyo</a> roll at Garden Sushi was superb! I was enjoying it so much that I missed taking pictures of what I had there, doh! Both places serve vegetarian options and can do your party catering! I was really surprised at how fresh both of these trucks were, and how seriously the chef/owner's of each spot takes their craft...well done sirs! I will definitely be back to both...now I have to "steal" some photos from Garden Sushi's site. :)<br /><br /><a href="http://www.flickr.com/photos/lara604/8843964586/" title="Box Nature Sushi by Lara604, on Flickr"><img alt="Box Nature Sushi" height="333" src="http://farm8.staticflickr.com/7354/8843964586_436f3c296f.jpg" width="500" /></a><a href="http://www.flickr.com/photos/lara604/8843353769/" title="Box Nature Sushi by Lara604, on Flickr"><img alt="Box Nature Sushi" height="333" src="http://farm8.staticflickr.com/7376/8843353769_f3407e6407.jpg" width="500" /></a><a href="http://www.flickr.com/photos/lara604/8843350739/" title="Box Nature Sushi by Lara604, on Flickr"><img alt="Box Nature Sushi" height="333" src="http://farm8.staticflickr.com/7378/8843350739_fd3250ab6b.jpg" width="500" /></a><br />
Photos Above By: <a href="http://www.rooftoplemondrop.com/">Lara Schneider</a><br />
<br />the wandering forkhttp://www.blogger.com/profile/05582245021574116948noreply@blogger.com0tag:blogger.com,1999:blog-2799376521516151357.post-58010383022676077302013-12-02T09:42:00.001-08:002013-12-02T09:42:24.980-08:00It's a Turkey! It's a Cake! It's a Turkey Cake!<a href="http://www.parade.com/233300/tack-richardson/its-a-turkey-its-a-cake-its-a-turkey-cake/#.UpzGVd0WcpE.blogger">It's a Turkey! It's a Cake! It's a Turkey Cake!</a><br />
<br />
This is hiliarious! wow!<br />
<img height="200" src="http://www.parade.com/wp-content/uploads/2013/11/11-24-ATT-turkey-cake-ftr.jpg" width="320" />the wandering forkhttp://www.blogger.com/profile/05582245021574116948noreply@blogger.com0tag:blogger.com,1999:blog-2799376521516151357.post-61416593845346585772013-10-18T16:08:00.001-07:002013-10-18T16:09:23.365-07:00Happy Thanksgivukkah!Chanukah and Thanksgiving fall on the same day this year, which means double the culinary fun! Check out <a href="http://www.nydailynews.com/life-style/eats/kutsher-tribeca-celebrates-thanksgivukkah-feast-article-1.1471942#commentpostform">this article in the Daily News</a> for some tasty ideas. Make sure that everything is kosher folks! <br />
<br />
<a href="http://www.flickr.com/photos/lara604/5216257083/" title="Thanksgiving Feast by Lara604, on Flickr"><img alt="Thanksgiving Feast" height="500" src="http://farm6.staticflickr.com/5086/5216257083_251172fc83.jpg" width="375" /></a>the wandering forkhttp://www.blogger.com/profile/05582245021574116948noreply@blogger.com0tag:blogger.com,1999:blog-2799376521516151357.post-8671464310894116902013-09-06T11:24:00.000-07:002013-09-12T10:14:29.196-07:00Hong Kong and Tokyo Food Porn!Holy moly it's been eons since I've updated. That's what happens when the summer hits! I've been meaning to post my food pictures from my jaunt to Hong Kong and Tokyo back in late April, so now I finally have a moment.<br />
<br />
My first stop was <a href="http://www.flickr.com/photos/lara604/sets/72157633296079087/">Hong Kong</a>, where I stayed with a friend I hadn't seen in 10 years. It was a wonderful reunion, and I felt I got a good taste of what her day to day life was like in HK, along with a few touristy outings. The icing on the cake? Or should I say the "dumpling in the soup", I finally found the Shanghai soup dumplings (or "juicy buns" as we called them) I had as a kid growing up in Vancouver, B.C.. I mean, I know there's famous <a href="http://en.wikipedia.org/wiki/Din_Tai_Fung">Din Tai Fung</a>, and those are pretty close. But the exact type of dumpling I remember as a child we found at <a href="http://www.openrice.com/english/restaurant/photos.htm?shopid=7592&photoid=1180335">Liu Yuan Pavilion in Wan Chai</a>, and I almost cried when I slurped my first bite of that juicy pork dumpling. I WANT TO EAT THEM EVERYDAY! I didn't even pull out my camera the entire meal, because I wanted to be in the moment savoring every last bite of our special meal. I felt like my camera could never capture what I was experiencing. We had some other dishes as well, but honestly I can't remember what they were. I was in Dumpling Heaven. There was another place I went to a couple of times called <a href="http://www.openrice.com/english/restaurant/photos.htm?shopid=7592&photoid=1180335">Crystal Jade La Mian Xiao Long Bau in Times Square</a>. Great food, and you could watch them hand pull noodles through a glass enclosed kitchen, and their dumplings were very tasty. Honestly I could eat that style of cooking every day. I also traveled about an hour and a half outside of Hong Kong to try and grab some of those noodles from <a href="http://www.openrice.com/restaurant/sr2.htm?shopid=5325">Ping Kee Noodles</a> in Tai Po that Anthony Bourdain featured in his early Hong Kong episode...but alas, he had already sold out by 10:30am! There were many curious people there wondering why I was aimlessly wandering around the food court, but through some very broken English, and my broken Cantonese, this one vendor offered me the best wonton soup I think I ever had. SCORE! Made my trip out there totally worth it.<br />
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<a href="http://www.flickr.com/photos/lara604/sets/72157633353375128/">In Tokyo</a>, my diet seemed to be less fatty and pork-centric. Lots of veggies, tofu, rice, fish, etc. WONDERFUL! And I was there to see a friend I hadn't seen in 30 YEARS. Yes you heard me right. That is a looooong time to be pen pals isn't it?? We met in Vancouver, B.C. when we were 8 years old and her family lived for a few years there. We became BFF's, but sadly she had to leave back to Japan. We kept in touch at first the old fashioned way through snail mail correspondence, and then in later years through email. Seeing her after such a long time was incredible...almost like no time had past, and we were chatting and giggling like childhood friends once more. What a surreal and beautiful experience! We saw many neighborhoods, temples, shrines, museums, her sister's family and of course had many delicious meals. <br />
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So here's all my food porn from my 2 week trip! ENJOY!<br />
Hong Kong:<br />
<a href="http://www.flickr.com/photos/lara604/8669557587/" title="Hong Kong Trip 2013 by Lara604, on Flickr"><img alt="Hong Kong Trip 2013" height="331" src="http://farm9.staticflickr.com/8099/8669557587_a03cabbed6.jpg" width="500" /></a><br />
<a href="http://www.flickr.com/photos/lara604/8670658370/" title="Hong Kong Trip 2013 by Lara604, on Flickr"><img alt="Hong Kong Trip 2013" height="331" src="http://farm9.staticflickr.com/8124/8670658370_42dbebbf77.jpg" width="500" /></a><br />
<a href="http://www.flickr.com/photos/lara604/8669554665/" title="Hong Kong Trip 2013 by Lara604, on Flickr"><img alt="Hong Kong Trip 2013" height="500" src="http://farm9.staticflickr.com/8254/8669554665_5dd62b8e74.jpg" width="357" /></a><br />
<a href="http://www.flickr.com/photos/lara604/8669544529/" title="Hong Kong Trip 2013 by Lara604, on Flickr"><img alt="Hong Kong Trip 2013" height="331" src="http://farm9.staticflickr.com/8383/8669544529_0ac027c529.jpg" width="500" /></a><br />
<a href="http://www.flickr.com/photos/lara604/8669522121/" title="Hong Kong Trip 2013 by Lara604, on Flickr"><img alt="Hong Kong Trip 2013" height="331" src="http://farm9.staticflickr.com/8535/8669522121_c335b3fe5b.jpg" width="500" /></a><br />
<a href="http://www.flickr.com/photos/lara604/8669520623/" title="Hong Kong Trip 2013 by Lara604, on Flickr"><img alt="Hong Kong Trip 2013" height="333" src="http://farm9.staticflickr.com/8112/8669520623_f1098c9607.jpg" width="500" /></a><br />
<a href="http://www.flickr.com/photos/lara604/8680472264/" title="Hong Kong Trip 2013 by Lara604, on Flickr"><img alt="Hong Kong Trip 2013" height="331" src="http://farm9.staticflickr.com/8255/8680472264_fbda652f0a.jpg" width="500" /></a><br />
<a href="http://www.flickr.com/photos/lara604/8680472250/" title="Hong Kong Trip 2013 by Lara604, on Flickr"><img alt="Hong Kong Trip 2013" height="500" src="http://farm9.staticflickr.com/8124/8680472250_46aee742f6.jpg" width="331" /></a><br />
<a href="http://www.flickr.com/photos/lara604/8679457389/" title="Hong Kong Trip 2013 by Lara604, on Flickr"><img alt="Hong Kong Trip 2013" height="357" src="http://farm9.staticflickr.com/8394/8679457389_83555fba3f.jpg" width="500" /></a><br />
<a href="http://www.flickr.com/photos/lara604/8679455917/" title="Hong Kong Trip 2013 by Lara604, on Flickr"><img alt="Hong Kong Trip 2013" height="500" src="http://farm9.staticflickr.com/8544/8679455917_e33d97a66b.jpg" width="331" /></a><br />
<a href="http://www.flickr.com/photos/lara604/8680816716/" title="Hong Kong Trip 2013 by Lara604, on Flickr"><img alt="Hong Kong Trip 2013" height="331" src="http://farm9.staticflickr.com/8396/8680816716_112ab99695.jpg" width="500" /></a><br />
<a href="http://www.flickr.com/photos/lara604/8679707127/" title="Hong Kong Trip 2013 by Lara604, on Flickr"><img alt="Hong Kong Trip 2013" height="331" src="http://farm9.staticflickr.com/8379/8679707127_593c7f5f1d.jpg" width="500" /></a><br />
Best wonton noodle soup!<br />
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Tokyo:<br />
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<a href="http://www.flickr.com/photos/lara604/8687645560/" title="Tokyo Trip 2013 by Lara604, on Flickr"><img alt="Tokyo Trip 2013" height="331" src="http://farm9.staticflickr.com/8538/8687645560_8f61a186b3.jpg" width="500" /></a><br />
<a href="http://www.flickr.com/photos/lara604/8686529929/" title="Tokyo Trip 2013 by Lara604, on Flickr"><img alt="Tokyo Trip 2013" height="331" src="http://farm9.staticflickr.com/8116/8686529929_a8a438cc8e.jpg" width="500" /></a><br />
<a href="http://www.flickr.com/photos/lara604/8687645418/" title="Tokyo Trip 2013 by Lara604, on Flickr"><img alt="Tokyo Trip 2013" height="331" src="http://farm9.staticflickr.com/8393/8687645418_334fc47857.jpg" width="500" /></a><br />
<a href="http://www.flickr.com/photos/lara604/8686529827/" title="Tokyo Trip 2013 by Lara604, on Flickr"><img alt="Tokyo Trip 2013" height="357" src="http://farm9.staticflickr.com/8534/8686529827_8260bf8a9d.jpg" width="500" /></a><br />
<a href="http://www.flickr.com/photos/lara604/8686529783/" title="Tokyo Trip 2013 by Lara604, on Flickr"><img alt="Tokyo Trip 2013" height="331" src="http://farm9.staticflickr.com/8403/8686529783_51e206c13a.jpg" width="500" /></a><br />
<a href="http://www.flickr.com/photos/lara604/8690461707/" title="Tokyo Trip 2013 by Lara604, on Flickr"><img alt="Tokyo Trip 2013" height="331" src="http://farm8.staticflickr.com/7046/8690461707_6a6a9331e3.jpg" width="500" /></a><br />
<a href="http://www.flickr.com/photos/lara604/8690457007/" title="Tokyo Trip 2013 by Lara604, on Flickr"><img alt="Tokyo Trip 2013" height="331" src="http://farm8.staticflickr.com/7052/8690457007_c66a289470.jpg" width="500" /></a><br />
<a href="http://www.flickr.com/photos/lara604/8690456841/" title="Tokyo Trip 2013 by Lara604, on Flickr"><img alt="Tokyo Trip 2013" height="331" src="http://farm8.staticflickr.com/7051/8690456841_f11512c9d5.jpg" width="500" /></a><br />
<a href="http://www.flickr.com/photos/lara604/8690456129/" title="Tokyo Trip 2013 by Lara604, on Flickr"><img alt="Tokyo Trip 2013" height="331" src="http://farm8.staticflickr.com/7049/8690456129_4a2d8a6368.jpg" width="500" /></a><br />
<a href="http://www.flickr.com/photos/lara604/8694164409/" title="Tokyo Trip 2013 by Lara604, on Flickr"><img alt="Tokyo Trip 2013" height="322" src="http://farm9.staticflickr.com/8253/8694164409_8c5f560fb6.jpg" width="500" /></a><br />
<a href="http://www.flickr.com/photos/lara604/8695283926/" title="Tokyo Trip 2013 by Lara604, on Flickr"><img alt="Tokyo Trip 2013" height="357" src="http://farm9.staticflickr.com/8123/8695283926_9648059905.jpg" width="500" /></a><br />
<a href="http://www.flickr.com/photos/lara604/8695283876/" title="Tokyo Trip 2013 by Lara604, on Flickr"><img alt="Tokyo Trip 2013" height="331" src="http://farm9.staticflickr.com/8396/8695283876_b515a5c455.jpg" width="500" /></a><br />
<a href="http://www.flickr.com/photos/lara604/8695347656/" title="Tokyo Trip 2013 by Lara604, on Flickr"><img alt="Tokyo Trip 2013" height="357" src="http://farm9.staticflickr.com/8534/8695347656_26d96f5868.jpg" width="500" /></a><br />
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<br />the wandering forkhttp://www.blogger.com/profile/05582245021574116948noreply@blogger.com0tag:blogger.com,1999:blog-2799376521516151357.post-45900480130501702712013-06-17T11:05:00.000-07:002013-06-20T09:54:08.566-07:00Carmelita Restaurant Closing! <a href="http://www.flickr.com/photos/lara604/3807947373/" title="Carmelita For Happy Hour! by Lara604, on Flickr"><img alt="Carmelita For Happy Hour!" height="333" src="http://farm3.staticflickr.com/2531/3807947373_f8598a2edf.jpg" width="500" /></a><br />
<br />
By far my favorite vegetarian restaurant in Seattle, is closing. *big frown face!<br />
Here's what they said:<br />
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<span style="background-color: none; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">TIME TO SAY GOODBYE...</span><br />
<br style="background-color: none; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;" />
<span style="background-color: none; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px; none: #333333;">Yes, that's right! Goodbye, </span><br />
<span style="background-color: none; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">But... not... quite... yet...</span><br />
<br style="background-color: none; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;" />
<span style="background-color: none; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">We'll be closing Carmelita's doors for the last time on September 29th, 2013. But wait! We're going to have some fun first, and we hope you'll join us!!</span><br />
<span class="text_exposed_show" style="background-color: none; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><br />Certainly many of you thought Carmelita would be around forever, as did we. But times change, and no matter how much you love what you're doing there gets to be a point when you know it's time to pursue something else. For Michael and me that time has come. As sad as we are to bid you all adieu, we're excited for the next few months. We want to exit with the same enthusiasm we had when we opened. We want to end this long and successful run with gratitude to everyone who has supported us along the way. We want to go out with a bang! And we need YOU to get this party started!<br /><br />Over the next several months we'll be sending out regular emails with details for celebrations. To receive these emails, you can sign up on our website <a href="http://www.carmelita.net/menus.html" rel="nofollow nofollow" style="cursor: pointer; text-decoration: none;" target="_blank">http://www.carmelita.net/menus.html</a> In the meantime, we encourage all of you to check Carmelita's Facebook page. That way you can receive up to the moment announcements of special events and offers. Time is limited - do it now - you don't want to miss anything!<br /><br />Though we can't answer all the questions you might have, we'll give it a try.<br /><br /><br />FAQs<br /><br />Why are you closing?<br /><br />Well, it's just time. We've been open since December 1, 1996. That's almost 17 years! That's a long time in the restaurant biz, especially for a mom-and-pop operation.<br /><br /><br />Who is buying Carmelita?<br /><br />The buyers are successful, local entrepreneurs,<br />who are committed to the Phinney Ridge neighborhood! It is a partnership of Chris Navarra (Prost, The Ridge, Martinos), Chris Gerke (Nickerson Saloon, The Ridge, Martinos) and Shannon Wilkinson (Little Water Cantina).<br /><br /><br />Will Carmelita be gone for good?<br /><br />Yes, I'm afraid so. Carmelita was our dream; after all we named the restaurant after Michael's mom! It's been a personal pursuit and it's difficult to impossible to have someone else take that over.<br /><br />Will the buyers of Carmelita keep it vegetarian?<br /><br /><br />We know that Chris, Chris & Shannon, will be collaborating to open a neighborhood friendly restaurant with a new concept that isn't vegetarian focused. Though undoubtedly there will be abundant choices that will be appealing to all! In the years since Carmelita opened, there has been a growing number of quality restaurants that are offering many well thought out and expertly prepared vegetarian choices. We look forward to see what this new partnership will present!<br /><br /><br />Is the economy partly to blame for Carmelita closing?<br /><br />Unquestionably, yes. The "Great Recession" hit us hard as it did many small businesses and individuals. It's been a challenge to bounce back. Consultants have suggested "reinventing" to include meat or raising our prices. Neither of those options seemed like the right decision. The truth is that the cost of everything (food, alcohol, labor, utilities, insurance, etc.) has gone up so substantially that, even in the best of times, the margins are very small for a single-store operation.<br /><br /><br />I have a gift certificate; can I still use it?<br /><br />Of course! But you'll need to use it before September 29th. After that it will be rendered invalid. Our policy will remain in place regarding gift certificates not being redeemable for cash.<br /><br /><br />What will happen next?<br /><br />Good question! Immediately our plan is to celebrate and have a great summer! Celebrate what, you may ask? Carmelita! All of our happy years! Our fantastic staff present and past! And YOU, the best patrons ever!! We hope you'll join us!<br /><br /><br />Then what will you do?<br /><br />Go forth to a new adventure, I guess. (No, not another restaurant) We'll hold the memories close and always be thankful for such a great run!!<br /><br />Cheers!<br /><br />Kathryn, Michael & Chef Jon...and all the staff at Carmelita...Cheryl, Dee, Kate, Erin, Keenan, Amanda, Ariel, Adalberto, Zach, Tomas, Neftali, Jose, Ben and Jesus<br /><br /><br />Thanks for your continued patronage!!</span><br />
<span class="text_exposed_show" style="background-color: none; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><br /></span>
<span class="text_exposed_show" style="background-color: none; color: #333333; display: inline; font-family: inherit; font-size: 13px; line-height: 18px;">And here's my Carmelita foodporn Set on Flickr!</span><br />
<span class="text_exposed_show" style="background-color: none; color: #333333; display: inline; font-family: inherit; font-size: 13px; line-height: 18px;"><a href="http://www.flickr.com/photos/lara604/sets/72157624379618604/with/3807947373/">http://www.flickr.com/photos/lara604/sets/72157624379618604/with/3807947373/</a></span><br />
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<span style="font-family: inherit;">Oh how I will miss you!!! Thank you for all the wonderful food, great service, ambiance and libations!</span>the wandering forkhttp://www.blogger.com/profile/05582245021574116948noreply@blogger.com0tag:blogger.com,1999:blog-2799376521516151357.post-86327384000010807092013-05-22T10:21:00.000-07:002013-05-25T10:08:42.780-07:00I'm Back!I know, I know, I've been slacking on my blog! Life's been pretty busy and after a 2 week trip to Hong Kong and Tokyo and I've finally had a moment to write a little update. I went overseas to see some old friends, one of whom I hadn't seen in 30 years! And yes of course I ate my weight in pork soup dumplings, noodles, and fish! I am going to try and post some of my trip's "food porn" later tonight.<br />
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In the meantime, I wanted to gush about a sweetener I found that is probably going to change the way I bake and sweeten my drinks or food. Not to mention help me deal with the fact that I have an insatiable sweet tooth, and with diabetes in my family genes, I really have to watch my sugar intake. Sugar can be the leading cause of more health problems and disease than even fats! So anyway, this product is called <a href="http://www.wholesomesweeteners.com/brands/Wholesome_Sweeteners/Zero.html">Wholesome Sweeteners Zero</a>, and is derived from "Erythritol, a naturally occurring sugar alcohol that is found in our bodies, as well as in many fruits, vegetables and even certain fermented foods." On it's own it tastes pretty much like sugar, maybe not as sweet, but you use it like you would regular sugar and can bake with a 1:1 ratio. AND IT HAS <u>NO</u> AFTERTASTE unlike that <i>other sweetener </i>that most of us are familiar with, which I can't stand! I found this package at one of our local <a href="http://en.wikipedia.org/wiki/PCC_Natural_Markets">PCC markets</a>, but you can find a location that carries it by clicking <a href="http://www.wholesomesweeteners.com/store_locator.html">THIS</a>.<br />
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I baked some cupcakes last night with it and they turned out so well. I can't wait to make some for people whom I know can't have sugar! <br />
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<a href="http://www.flickr.com/photos/lara604/8788142666/" title="Organic Zero Wholesome Sweetener by Lara604, on Flickr"><img alt="Organic Zero Wholesome Sweetener" height="500" src="http://farm8.staticflickr.com/7363/8788142666_68ff8403d4.jpg" width="337" /></a><br />
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UPDATE: Okay, so there is one thing that has a slight aftertaste, and that is when making with pancakes. But it's not the Splenda-type aftertaste, it's just something you can't put your foot on...kind of minty...<br />
<br />the wandering forkhttp://www.blogger.com/profile/05582245021574116948noreply@blogger.com2tag:blogger.com,1999:blog-2799376521516151357.post-53573288493231583962013-04-09T14:40:00.001-07:002016-10-26T10:37:51.346-07:00Indeed, the Best Pumpkin Bread Recipe!Okay so I think I found the best pumpkin loaf recipe which I played with a tad bit from <a href="http://blog.streaminggourmet.com/2009/10/23/ultimate-pumpkin-bread/">The Streaming Gourmet </a>blog. Wow talk about a moist cake! Somehow I just remember my loaves coming out dry in the past (maybe I overcooked them), but not this recipe. I used a bundt cake pan instead of 2 loaf pans, and it worked out great (I just left a smidgen of the batter behind so it wasn't overflowing, and baked for a couple minutes longer). I also didn't quite have enough butter, so I made up the rest with Canola oil, which could have also added to the airiness and moistness of it. I decided not to add nuts, as they're optional, but I might add chocolate chips next time!<br />
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<a href="http://www.flickr.com/photos/lara604/8630986957/" title="pumpkin bundt cake by Lara604, on Flickr"><img alt="pumpkin bundt cake" height="333" src="https://farm9.staticflickr.com/8249/8630986957_1e9f583398.jpg" width="500" /></a><br />
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<span style="font-size: large;">Ultimate Pumpkin Bread</span><br />
<span style="font-size: large;"><br /></span>
Author: Amy Wilson<br />
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<b>Ingredients:</b><br />
<b><br /></b>
3 cups all-purpose flour<br />
1 tsp ground cloves<br />
2 tsp ground cinnamon<br />
1 tsp ground nutmeg<br />
1/2 tsp salt<br />
1 tsp baking soda<br />
1/2 tsp baking powder<br />
3 cups granulated sugar<br />
1 cup butter, really soft, half melted really<br />
3 large eggs<br />
1 16 oz can of pure pumpkin<br />
1/2 cup chopped pecans (optional)<br />
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<b>Directions:</b><br />
<b><br /></b>
1. Preheat oven to 350˚F and spray two medium loaf pans with nonstick cooking spray.<br />
2. In a medium bowl, mix the flour, spices, salt, baking soda, and baking powder and set aside.<br />
3. In the bowl of a stand mixer with the wire whisk attached, dump in the sugar. Take the butter and put it in the microwave for about 30 seconds, so that it is half melted. Dump it into the sugar. Add the eggs. Cream these three ingredients together on medium speed for about 2 minutes or until fluffy. Add the pumpkin and combine well.<br />
4. In three batches, add the dry ingredients and mix gently until each batch is just incorporated. Scrape the sides between each batch.<br />
5. Pour half of the batter into a one of the prepared pans. Fold the pecans into the remaining batter and then pour it into the other prepared pan. Bake side-by-side for about one hour or until an inserted knife comes out clean the top is golden.<br />
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Yields 2 loaves.<br />
*If using a bundt pan like I did, pour evenly into the mold and spread the top with a spatula to smooth it out.<br />
<br />the wandering forkhttp://www.blogger.com/profile/05582245021574116948noreply@blogger.com3tag:blogger.com,1999:blog-2799376521516151357.post-53056979119267775852013-04-03T08:35:00.003-07:002021-10-13T09:55:44.136-07:00The Sushi Place You've Never Heard of.<span style="font-family: times;"><span><span style="background-color: none; line-height: 16px;">UPDATE: Mori is Closed.</span></span></span><div><span style="font-family: times;"><span><span style="background-color: none; line-height: 16px;">Well, maybe you've heard of this place. Probably one of the best sushi experiences I've ever had in Seattle, <a href="http://www.yelp.com/biz/mori-japanese-restaurant-seattle#hrid:yAmLFJeqHlielVxoSTyrTw/src:self">Mori Sushi in Greenwood </a>is a place you might just drive by and never know was there, or look at it and say to yourself "who would eat there??"</span><span><span face="arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif" style="background-color: none; line-height: 16px;">...melt in your mouth fish, super fresh, and a friendly owner who will make you something special if you don't want to order off the menu. Such an outstanding restaurant, that it's disappointing that the outside is so uninviting (and the inside needs some updating and elbow grease)...but seriously, just go in... it will not disappoint. I have been to so many hole in the walls that don't necessarily have the most comfortable decor, but the food is delicious. That's what this place is. I mean, I haven't had sushi this fresh in a very long time, it's like BUTTAH. </span></span><span style="background-color: none; line-height: 16px;">Honestly, I think all they need to do is get rid of this dark strip of window that makes it look like they're hiding something, and maybe a few flower pots outside, and I think more people would come in there! </span><span><span face="arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif" style="background-color: none; line-height: 16px;">Anyway, enjoy this sushi-porn and get there after work on a Friday or Saturday and saddle up to the bar for the freshest catch! </span></span></span><br />
<span><span face="arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif" style="background-color: none; line-height: 16px;"><br /></span>
<span face="arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif" style="background-color: none; line-height: 16px;">seaweed salad</span></span></span><br />
<span style="background-color: none; font-size: 12px; line-height: 16px;"><span face="arial, Lucida Grande, Bitstream Vera Sans, verdana, sans-serif" style="color: #0b5394;"><a href="http://www.flickr.com/photos/lara604/8613150695/" title="Mori Sushi by Lara604, on Flickr"><img alt="Mori Sushi" height="357" src="http://farm9.staticflickr.com/8263/8613150695_9c4ab0e061.jpg" width="500" /></a></span></span><br />
<span style="background-color: none; font-size: 12px; line-height: 16px;"><span face="arial, Lucida Grande, Bitstream Vera Sans, verdana, sans-serif"><br /></span></span>
<span style="background-color: none; color: #0b5394; font-family: inherit; font-size: 12px; line-height: 16px;">sashimi</span><br />
<span style="background-color: none; font-size: 12px; line-height: 16px;"><span face="arial, Lucida Grande, Bitstream Vera Sans, verdana, sans-serif" style="color: #0b5394;"><a href="http://www.flickr.com/photos/lara604/8613150571/" title="Mori Sushi by Lara604, on Flickr"><img alt="Mori Sushi" height="357" src="http://farm9.staticflickr.com/8382/8613150571_9e22c4dfdb.jpg" width="500" /></a></span></span><br />
<span style="background-color: none; font-size: 12px; line-height: 16px;"><span face="arial, Lucida Grande, Bitstream Vera Sans, verdana, sans-serif" style="color: #444444;"><br /></span></span>
<span style="background-color: none; font-size: 12px; line-height: 16px;"><span style="color: #0b5394; font-family: inherit;">sushi of various sorts!</span></span><br />
<span style="background-color: none; font-size: 12px; line-height: 16px;"><span face="arial, Lucida Grande, Bitstream Vera Sans, verdana, sans-serif" style="color: #0b5394;"><a href="http://www.flickr.com/photos/lara604/8613150367/" title="Mori Sushi by Lara604, on Flickr"><img alt="Mori Sushi" height="333" src="http://farm9.staticflickr.com/8538/8613150367_b596e7e154.jpg" width="500" /></a></span></span><br />
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<span style="background-color: none; font-size: 12px; line-height: 16px;">closer!</span></span><br />
<span style="background-color: none; font-size: 12px; line-height: 16px;"><span face="arial, Lucida Grande, Bitstream Vera Sans, verdana, sans-serif" style="color: #0b5394;"><a href="http://www.flickr.com/photos/lara604/8613150141/" title="Mori Sushi by Lara604, on Flickr"><img alt="Mori Sushi" height="333" src="http://farm9.staticflickr.com/8250/8613150141_8c4563a70f.jpg" width="500" /></a></span></span><br />
<span style="font-family: inherit;"><span style="background-color: none; font-size: 12px; line-height: 16px;"><span style="color: #0b5394;"><br /></span></span>
<span style="background-color: none; color: #0b5394; font-family: inherit;"><span style="color: #0b5394; line-height: 16px;">Pièce </span><em style="font-style: normal; line-height: 16px;"><span style="color: #0b5394;">de résistance:</span> </em></span></span><span style="background-color: none; line-height: 14px;"><span style="color: #0b5394; font-family: inherit;">Shiro Maguro (White Tuna), with a garnish of shredded daikon and rice wine vinegar.</span></span><br />
<span style="background-color: none; font-size: 12px; line-height: 16px;"><span face="arial, Lucida Grande, Bitstream Vera Sans, verdana, sans-serif" style="color: #0b5394;"><a href="http://www.flickr.com/photos/lara604/8614258342/" title="Mori Sushi by Lara604, on Flickr"><img alt="Mori Sushi" height="357" src="http://farm9.staticflickr.com/8383/8614258342_a4877e339b.jpg" width="500" /></a></span></span><br />
<span style="background-color: none; font-size: 12px; line-height: 16px;"><span face="arial, Lucida Grande, Bitstream Vera Sans, verdana, sans-serif" style="color: #0b5394;"><br /></span></span></div>the wandering forkhttp://www.blogger.com/profile/05582245021574116948noreply@blogger.com0tag:blogger.com,1999:blog-2799376521516151357.post-60105130542896039322013-03-14T10:21:00.001-07:002013-03-14T10:22:54.651-07:00Happy Pi Day!Time to post my "Pi Pie" again, for March 14th designated as Pi Day! Get it? 3:14 = pi.<br />
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If you plan on making a pie, you're most likely going to want to make a killer crust. Well I have a recipe from my mother in law, that is seriously the best and literally a "no fail crust." You can even be afraid that you'll over work the dough, BUT YOU WON'T! And it will STILL be flaky and delicious! I don't know how it happens, but it does.<br />
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<a href="http://www.flickr.com/photos/lara604/3066577000/" title="The best apple pie crust ever. Made with vodka! by Lara604, on Flickr"><img alt="The best apple pie crust ever. Made with vodka!" height="240" src="http://farm4.staticflickr.com/3040/3066577000_ebcd1e15cb_m.jpg" width="180" /></a><br />
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Here is the recipe:<br />
<a href="http://thewanderingfork.blogspot.com/2010/09/best-pie-crust-ever.html">http://thewanderingfork.blogspot.com/2010/09/best-pie-crust-ever.html</a><br />
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<a href="http://www.flickr.com/photos/lara604/2332652485/" title="HAPPY PI DAY! 3:14 by Lara604, on Flickr"><img alt="HAPPY PI DAY! 3:14" height="375" src="http://farm4.staticflickr.com/3064/2332652485_ea7762a03e.jpg" width="500" /></a>the wandering forkhttp://www.blogger.com/profile/05582245021574116948noreply@blogger.com0tag:blogger.com,1999:blog-2799376521516151357.post-47195695102826476262013-02-26T16:04:00.002-08:002021-10-13T10:02:46.020-07:00Ezell's Famous Chicken joins food truck flock!Hot off the press today, <a href="http://blogs.seattletimes.com/allyoucaneat/2013/02/26/ezells-famous-chicken-joins-food-truck-flock/#.US1LuPtX4Kg.blogger">Ezell's Famous Chicken joins food truck flock</a>! The first truck is expected to be ready in April, with a limited menu focusing on - what? FRIED CHICKEN OF COURSE!<br />
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Funny thing is, everyone raves about the chicken (including Oprah who says it's her fave), and the ONE time I had it, it was cold and pretty flavorless. I also don't eat fried food really, so I'll have to bring someone that can order it and I can sneak a bite. You know, FOR RESEARCH.<br />
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Anyway, I think it's a great idea to spread the fried chicken love around the city and great for it's long time fans!<br />
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Picture from <a href="https://ezellschicken.com/">ezellschicken.com/</a>the wandering forkhttp://www.blogger.com/profile/05582245021574116948noreply@blogger.com0tag:blogger.com,1999:blog-2799376521516151357.post-86209076864221013242013-02-20T09:33:00.002-08:002013-02-20T09:40:34.298-08:00New Happy Hour @ The Armory!A friend passed on this link to me about a new happy hour going on every 3rd Thursday at The Armory in Seattle Center!<br />
<a href="http://www.queenanneview.com/2013/02/19/seattle%E2%80%99s-best-damn-happy-hour-makes-its-debut-thursday-at-the-armory/">http://www.queenanneview.com/2013/02/19/seattle%E2%80%99s-best-damn-happy-hour-makes-its-debut-thursday-at-the-armory/</a><br />
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Looks like a stellar deal, and you get so many choices!
In case you haven't been to what was Seattle Center's food court, and is now the revamped Armory, you should check it out.<br />
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Vendors include:<br />
<span id="ctl00_ContentPlaceHolder1_foodlisting_lblfoodlisting" style="background-color: none; color: #565656; font-family: Arial, Helvetica, sans-serif; font-size: 11px;"><a href="http://www.seattlecenter.com/locations/detail.aspx?id=140" style="color: #597623; text-align: center;">Bean Sprouts Cafe & Cooking School</a><br /><a href="http://www.seattlecenter.com/locations/detail.aspx?id=141" style="color: #597623; text-align: center;">Bigfood BBQ</a><br /><a href="http://www.seattlecenter.com/locations/detail.aspx?id=143" style="color: #597623; text-align: center;">Ceres Roasting</a><br /><a href="http://www.seattlecenter.com/locations/detail.aspx?id=142" style="color: #597623; text-align: center;">Confectional, The</a><br /><a href="http://www.seattlecenter.com/locations/detail.aspx?id=145" style="color: #597623; text-align: center;">Eltana Wood-Fired Bagels</a><br /><a href="http://www.seattlecenter.com/locations/detail.aspx?id=110" style="color: #597623; text-align: center;">KABAB</a><br /><a href="http://www.seattlecenter.com/locations/detail.aspx?id=147" style="color: #597623; text-align: center;">MOD Pizza</a><br /><a href="http://www.seattlecenter.com/locations/detail.aspx?id=150" style="color: #597623; text-align: center;">Pie</a><br /><a href="http://www.seattlecenter.com/locations/detail.aspx?id=148" style="color: #597623; text-align: center;">Plum Market</a><br /><a href="http://www.seattlecenter.com/locations/detail.aspx?id=114" style="color: #597623; text-align: center;">Quincy's. Burgers, Seafood, Beer</a><br /><a href="http://www.seattlecenter.com/locations/detail.aspx?id=118" style="color: #597623; text-align: center;">Seattle Fudge</a><br /><a href="http://www.seattlecenter.com/locations/detail.aspx?id=151" style="color: #597623; text-align: center;">Skillet : Counter</a><br /><a href="http://www.seattlecenter.com/locations/detail.aspx?id=119" style="color: #597623; text-align: center;">Starbucks Coffee</a><br /><a href="http://www.seattlecenter.com/locations/detail.aspx?id=121" style="color: #597623; text-align: center;">Subway</a> </span><span id="ctl00_ContentPlaceHolder1_scboilerplate1_lblboiler" style="background-color: white; color: #565656; font-family: Arial, Helvetica, sans-serif; font-size: 11px;"> </span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgndcKfTcELvKQcs4PDP4yeCZq1wuaNnMsnqa9qR4cHqOFPymDhWQmfwPhqygN7ri6OvRxRHfh85zaF85x0lNcOwTiQbLAmmHckHLiM7jMeum-YUpR6ssIUBzqoJ5FsPArNgQXFiRIswFg/s1600/armory.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgndcKfTcELvKQcs4PDP4yeCZq1wuaNnMsnqa9qR4cHqOFPymDhWQmfwPhqygN7ri6OvRxRHfh85zaF85x0lNcOwTiQbLAmmHckHLiM7jMeum-YUpR6ssIUBzqoJ5FsPArNgQXFiRIswFg/s320/armory.jpg" /></a><br />
Photo By: <a href="http://www.flickr.com/photos/61502394@N08/">Eater Seattle</a>the wandering forkhttp://www.blogger.com/profile/05582245021574116948noreply@blogger.com0tag:blogger.com,1999:blog-2799376521516151357.post-46772866479464679982013-02-14T13:22:00.001-08:002021-10-13T10:07:20.962-07:00Valentine Wishes!<span style="font-family: times;"><span style="background-color: none; line-height: 18px;">This day is whatever you make it to be. For some, it's to celebrate love, for others it's to mourn the loss of a loved one. Perhaps it's even your birthday, or you couldn't care less. The true definition is Saint Valentine was imprisoned</span><span class="text_exposed_show" style="background-color: none; display: inline; line-height: 18px;"> for performing weddings for soldiers who were forbidden to marry and for ministering to Christians, who were persecuted under the Roman Empire; during his imprisonment, he is said to have healed the daughter of his jailer Asterius. Legend states that before his execution he wrote "from your Valentine" as a farewell to her. For me, it's just another day to remind myself how lucky I am to have people that love and care for me in my life. If you have someone in your life that is special, no matter if you're married or not, send a little love their way...it's good for you.</span></span><br />
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<span class="text_exposed_show" style="background-color: none; display: inline; line-height: 18px;"><span style="color: #333333;"><a href="http://www.flickr.com/photos/lara604/2265722884/" title="Be Mine - Happy Valentine's Day Everyone! by Lara604, on Flickr"><img alt="Be Mine - Happy Valentine's Day Everyone!" height="320" src="http://farm3.staticflickr.com/2023/2265722884_934d7cf72d_n.jpg" width="240" /></a></span></span>the wandering forkhttp://www.blogger.com/profile/05582245021574116948noreply@blogger.com0tag:blogger.com,1999:blog-2799376521516151357.post-60794672072840205622013-02-11T12:15:00.002-08:002021-10-13T10:13:21.371-07:00314 Pie is Amazing!<a href="http://www.flickr.com/photos/lara604/8454367826/" title="potpie by Lara604, on Flickr"><img alt="potpie" height="333" src="http://farm9.staticflickr.com/8505/8454367826_6f48422586.jpg" width="500" /></a><br />
<span style="font-family: times;"><br /></span><div style="line-height: 18px; text-align: left;"><span style="font-family: times;">
Okay so last week I mentioned there being a food truck "rodeo" near our work with a handful of them posting up in an empty lot with their deliciousness. I had a hell of a time choosing between these:</span></div><div style="line-height: 18px; text-align: left;"><span style="font-family: times;"><br /></span><span style="font-family: times;"><span style="background-color: white;"><a href="http://seattlebiscuitcompany.com/" style="line-height: 18px; text-decoration: initial;" target="_blank">Seattle Biscuit Company<br /></a></span></span><a href="http://sixcoinsmobile.com/" style="text-decoration: initial;"><span style="background-color: white; font-family: times;">Six Coins (Update: Closed)<br /></span></a><a href="http://www.314pieseattle.com/" style="text-decoration: initial;"><span style="background-color: white; font-family: times;">314PIE<br /></span></a><a href="http://chopstixmobile.com/" style="text-decoration: initial;" target="_blank"><span style="background-color: white; font-family: times;">Chopstix (Update: Closed)<br /></span></a><a href="https://www.facebook.com/xplosivemobilefoodtruck?ref=stream" style="text-decoration: initial;"><span style="background-color: white; font-family: times;">Xplosive<br /></span></a><a href="http://streettreatswa.com/" style="text-decoration: initial;"><span style="background-color: white; font-family: times;">Street Treats</span></a></div><div style="line-height: 18px; text-align: left;"><a href="http://streettreatswa.com/" style="text-decoration: initial;"><span style="background-color: white; font-family: times;"><br /></span></a><span style="font-family: times;">
The rain had just started to fall and I was without an umbrella, which means the potential of my naturally curly hair rebelling from the confines of my head into Frizz-dome, was going to be a reality if I didn't hurry up and decide. So wandering from place to place reading their menus, I finally went with <a href="https://www.314pieseattle.com/menu" target="_blank">314Pie</a> because it was simple, comfort-sounding, and the line seemed a lot faster. No wonder, because they had their pies already made and staying heated in their truck! Not only that, to pay was super easy because they have one of those swipe thingies that attach to an iPad for easy credit card transactions. I got their classic chicken pot pie, which is probably a good test of flavor, although not classically "Australian" which is their main theme. It was AMAZING. The stew inside wasn't overwrought with cream, but instead had a thickness and heartiness that made me feel like I was tasting some old grandma's secret recipe! Definitely not your ordinary pie. I really hope I find them again or I'll have to scout them out specifically on their website. Don't miss out on trying these guys out if you run into them!</span></div>
the wandering forkhttp://www.blogger.com/profile/05582245021574116948noreply@blogger.com0