Macrina

It's too cold and I am too lazy to leave the house this morning, but I still woke up to a perfectly toasted slice of Macrina bread with little pools of butter and my homemade jam and a cup of coffee from the French press.  Lucky for me, while I was at work yesterday, John picked up Sunday provisions at Whole Foods.  OK, so he didn't go to Macrina Bakery, but aren't you glad you can get Macrina products from the store?!? 

He also picked up Basque-style chorizo, which is now hanging with the pots and pans near the window, but that's a different story.

If you plan to venture out on this cold and foggy morning, take a trip to Macrina Bakery.  My favorite spot is probably still the one in Belltown, but the tiny space is always packed.  Good for Macrina, bad for me on a cold morning.  The location in SODO doesn't have as many seats, but it's less busy, Good Thing!  The coffee is always perfect and there are a few delicious choices for breakfast, brunch, or lunch, depending on when you get out of bed.

Grab the paper or your kindle and head down to Macrina, oh, there's also pleanty of parking.  Enjoy!!

I've shared many lunches and dinners with my son at La Cocina.

So I'm over in VERY COLD Pullman this weekend visiting my son.  It's actually Dad's Weekend at Washington State University, but I only have one child, so try to stop me.  Don't worry WSU dads, I have no intention on ruining your fun! 

On to the food crisis...Not to be disrespectful, but there are very few places to get good food in Pullman.  So far we've found one Mexican place we like, a cute cafe, and the other eating is done in Moscow, ID.

Maybe by the time my son graduates, we'll find a "go-to" place for a quick bite in Pullman...doubtful.  For now, I want to share the "go-to" place I use to go to with my son.  La Cocina, located on the north end of Broadway.  Casual, nothing fancy, friendly, inxpensive, and the servers there have always been so nice and kind, even when my son was younger and a little messier.

OK, I have to be honest...for all the years I have been going ot La Cocina, I've never ordered off the menu.  There is a buffet there every day, is it there all day?  I have no idea, but there is always a buffet when I go there.  Alright, this place ain't nothin' special.  The chips are always warm and I think the salsas are all housemade.  Seriously, not going to be featured on any food shows soon, but I always go back AND I drag my son and husband everytime I can.  Ha, ha. 

Here's the deal.  There's always a table, the food is fine, cheap, and on a sunny day, GREAT PLACE TO PEOPLE WATCH!

TGIF, ALL DAY: Palomino

I was first introduced to Palomino years ago in their "then" swanky digs in downtown Seattle.  What did I have?  A Manhattan and those damn fatty, dripping with cheese and other stuff, fries!  I don't know if the "loaded" fries are still on the menu.

I don't go to Palomino often, unless I want breakfast.  Not bad.  Nothing special, but very Northwest.  Not too expensive, but not cheap either.  OK, their "Happy Hour" all day is a good idea and the Pomegranate Margarita goes well with everything on the menu.

Pomegranate Margarita



Late Afternoon Sweet Treat...Cake Pops - Starbucks

I always hear about the migration of office workers leaving their desks around 3 pm to get a little caffeine pick-me-up.  I never got it.  However, I was passing a Starbucks, in Bellevue Square, the other day and saw ADULTS walking out with their coffee and CAKE POPS!!!      

Duh...of course I went in to get one for myself.  Fortunately, the line wasn't too long, otherwise I would've skipped it.  OK, there were 3 flavors, but I didn't want to HAVE TO eat all three.

The vanilla cake was ok. Moist.

The S'More cake pop is ok too.  Moist and a little more flavor.  To be honest, this little treat is more cute than delicious, but let's face it, it's just a treat to go with your "made-to-order" coffee.

I've bought these again since my first try.  Makes a good last minute gift or treat for your officemates.

Lot No. 3

I'm a Lot No. 3 fan!  I've had lunch and dinner there.  It's not just a bar, they do have healthier stuff...good stuff.  However, I am only going to share the YUMMY stuff that goes best with either

a made-to-order Manhattan or iced cold BEER.  Enjoy!

Now's the time for 7UP Punch!

OK, so the 7UP booklet is one of my favorites.  I have tasted every PUNCH recipe in this book AND with every recipe there are some great memories.

The recipe featured on the cover is the 7UP Mint Reception Punch; sugar, water, mint, pineapple juice, orange juice, lemon juice, 7UP and ice.  Sound familiar?  Big punch bowl and the punch cups.  Thinking back, how was it that every party I attended that had a punch bowl, there were enough cups for everyone?  I have a big silver punch bowl, but I've never used it for punch, rather I use it as a fancy cooler filled with ice, champagne bottles and bottled water.

I am definitely making the 7UP Fall Punch for Thanksgiving.   Apple juice, cinnamon and clove...YUMMY.  I think I'll even pull the silver punch bowl out of storage!!!

Of course there is a Summer Punch and a Winter Punch.  I'll need to make those at another time.

So, this was published in 1962.  I wasn't even born yet.  What did party planners around the world do without 7UP punch?

"where there is no wine there is no love" Euripides

The Wine in Your Life, 6 pages from cover to cover.

 I am not sure when this booklet was published, but after reading it, I think California wines must have been quite new to the American palate.  From what I read, it looks like the California winemakers made a big push with sherry and saying, "California Sherry has become the country's favorite cocktail and refreshment wine".  Funny, these days, I usually find sherry in dressing.  Vermouth was also mentioned, "Vermouth, both Dry and Sweet, are the backbone of America's cocktail hour".  Still true, however, the booklet suggested to enjoy vermouth on the rocks.  I don't know if I'd like that.  Hmmm.

OK, an interesting and quick read AND there were recipes included!!!  I had Craig, the bartender at work, make the Champagne Cocktail.

Place a cube of sugar in a champagne glass.  Add 2 drops of bitters.

Fill with California champagne.

Yum.  OK, this hasn't changed much.

Here are the other 2 recipes

Port or Sherry Flip. Combine 1 egg, 1 tsp.

sugar, 1/2 cup Port or Sherry with plenty of

cracked ice in electric mixer or shaker.  Mix

well.  Serve in 5 or 6 oz. glass with a dash of

nutmeg.

Sherry Old-Fashioned. Put 1/2 tsp. sugar, 3

dashes bitters and 2 jiggers of California

Sherry in old-fashioned glass.  Muddle until

sugar is dissolved.  Add ice cubes, orange

slice and cherry, if desired.

Enjoy!