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Not About Food
Not About Food: Shooting the Supermoon
We got clouded out on the initial Supermoon rise last night, but later I did manage to get at least one interesting shot of that super bright moon illuminating the clouds directly east of us...and a lot of bunk ones, too (sigh). Some potentially interesting shots have a nice green reflection of the moon, maybe from my UV filter.
May 6, 2012
Recipes
The Zoku Popsicle Maker Returns: Orange Creamsicle
  When I bought the Zoku last year, the two popsicles I knew I wanted to make were Nutella fudgesicles and orange creamsicles (did you call them 50-50 bars when you were a kid? I did). I figured out the Nutella fudgesicles right quick, but the orange creamsicle eluded me. I kept seeing it exactly as I remembered it -- a cream center with an orange outside. Last summer, I even made Lemon Buttermilk Zoku pops using David Lebovitz's recipe, but never stopped to think, "Hey, why don't you just swap out the lemon for orange?" DUH!!
May 3, 2012
Photo One-offs
At the Issaquah Farmers Market…Tulips & Asparagus

The first weeks of the farmers market in Washington always feel like everyone's still trying to wake up from hibernating all winter.  We get a relatively late start, opening up in April, but by then, the tulips are in full force.  On an otherwise gray day,  there's nothing like a burst of color to get you out of the blahs. Those are double tulips, by the way. They almost look like peonies, my other favorite flower.

April 30, 2012
Book Reviews
TACO USA by Gustavo Arellano | Review
Imagine a life without Mexican food. No tacos, no burritos, no enchiladas, no nachos, no refried beans, no mole, no posole. No such thing as Taco Tuesday, no guacamole for the Super Bowl, no chips and salsa, no tamales at Christmas, no combo plates. No Cinnamon Crispas, no Doritos. Just the thought is like falling…
April 29, 2012
Baking Recipes
Momofuku Milk Bar’s Bagel Bombs
  My tour of duty in food service included time at both Mrs. Fields and a few years at a bagel shop that originated on Long Island, NY. So like most people, I think I know a thing or two about a good bagel. You can argue about how they should be prepared pre-bake (boiled NOT steamed). You can argue about flavors (I don't argue, I just don't enjoy cranberry orange or sun-dried tomato). You can argue about who has the best in NYC. (H&H or Columbia Hot Bagel - well, that one's now closed.) You can argue about how to pronounce it. Whatever your position, we've all had the bad bagels -- tough, dense, hockey pucks or spongy grocery store white bread dough, indistinguishable as a bagel except for its shape. These are not those bagels.
April 16, 2012
Baking Recipes
Masa Biscuits with Ham & Chipotle Jam
Half Price Books has been an amazing source for cookbooks. Somehow there are always good finds, whether semi-recent releases or books of a certain vintage. I always want to leave bookmarks or post-its sticking out of some books saying, "BUY THIS ONE!!" And while sometimes you know why books end up on the clearance shelf -- 80s microwave cooking, anyone? -- others are a mystery. The El Paso Chile Company's Texas Border Cookbook -- was one of those mysteries, but the recipe for masa biscuits alone made it a bargain at twice the price.
April 10, 2012
Restaurants Travel
Ba Bar – Vietnamese Street Food in Capitol Hill
From the outside, Ba Bar (yes, Ba. Bar. Not the elephant.) looks like a coffee place. Its big windows face the street, and even as you step inside, the espresso bar with a few baked items is on your right. The floors are acid washed concrete. Walk into the main dining space and off to one side, there's an enormous, typical Pacific Northwest-looking wood bar. You might take it for a gastropub. But sit down and the menu in front of you is...Vietnamese street food.
April 4, 2012
Baking Recipes
One a Penny, Two a Penny – Hot Cross Buns
Hot Cross Buns are usually eaten on Good Friday, but whether you observe Easter as a religious holiday or a Hallmark holiday, or a little of both, they are a fantastic breakfast bread. A lightly sweetened yeast bun, they're really at their best when they're redolent with spices and fruit, with orange and lemon peel…
April 2, 2012
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