Choosing My Beer On a Case by Case Basis

It's no secret that I love a good beer. Recently, Brandi treated me to a beer at one of my all-time favorite places, The Stumbling Monk.

Now, I urge you to click on that link and look closely at the picture. While searching for a link to direct you to this fabulous bar I (hardy har har) stumbled upon this review that JUST SO HAPPENS to include a picture of ME (and Patrick and some of our friends). Isn't that the best thing ever?!? It's circa 2007 which makes it somewhat dated, but all the more fun.

Anyway, Brandi and I had been doing a little shopping and we ended the evening with a delicious beer and great conversation. One of my favorite things about the evening, was the accidental Space Needle on our table.

Paint chipped Space Needle and St. Bernardus 

I know that you are all waiting with bated breath for a "real" post. I promise it is in the works. May I suggest waiting at The Stumbling Monk?

The Silence of the Yams

Yes, it's been awhile. A long while. In fact, tomorrow is DECEMBER! Gah!

Let's re-cap:

1. October was the month of Halloween decoration creation and party planning. I must say, it all worked out into a pretty spectacular party that I may have to do annually - especially now that I have two dummies, a wooden coffin and enough cobwebs to impress Dracula himself. In typical me fashion I failed to photograph ANY of the food. I am sort of the worst. But here's a picture of Patrick and I taken by our lovely friend.

2. And then it was November! And I went to New York and I turned 30 and I celebrated Thanksgiving. I have pictures and recipes and lots of things to share about those so check back!

3. While I organize my thoughts and pictures, please enjoy this recipe from one of my all time favorite sites!

How did the ghost mend his sheet?

With a PUMPKIN PATCH!

Halloween is definitely my favorite holiday. As a child, I remember thinking that things could not get much better than dressing up, trick-or-treating and celebrating with a pillowcase full of mini-candy bars to last through the freezing Montana winter. Eventually, as a teenager, trick-or-treating became all-night horror movie fests and Halloween parties, and as an adult the never-ending supply of mini candy-bars ceased to be the end result of trick-or-treating and became my favorite way to celebrate November 1st. SALE!

One of my all-time favorite seasonal celebrations has got to be pumpkin carving. This year was no exception! We took our annual trip to the pumpkin patch and last weekend carved some of the best pumpkins I've ever seen! Instead of munching on candy all night, I kept to comfort food and served mini pot-pies.

Tonight the seeds will be roasted, and Dollhaus of Horror prep will continue. Halloween is almost here!!

You've Gotta Chai These Cupcakes!

I would officially like to apologize for being MIA as of late. I know that most of you have probably been sleeping at your computers, waiting and hoping for a new post. I hate to keep you in suspense!

Halloween is around the corner and most of my energy has been spent crafting and baking for the world's most amazing Halloween party that is happening at my house. Pictures and updates to come on that front. In the meantime...

Frankly Speaking - Gourmet Hot Dogs!

Sometimes when I don't feel much like cooking, Patrick and I decide to indulge in such things as Smart Dogs and burgers. Recently, we decided to experiment with making some gourmet hot dogs and WOW.

Patrick was craving a chili dog, but I was looking for something a little different. I thought about all of the things I love: Thanksgiving, Bacos, and Mermaids.(The movie! Well, and real mermaids AND mermen).

How did this experiment end, you ask?

Patrick dined on a Carnival Dog, as well as a Chipochili Dog. (I am really good at naming hot dogs).

Carnival Dog:

Smart Dog, Ketchup, Mustard, Veganaise, onion, relish and Cheddar Daiya

ChipoChili Dog:

Mexican Chipotle Field Roast, Amy's Organic Chili, Veganaise, Jalapeno Mustard, homemade cheese sauce, and sliced Jalapenos

That chili dog looked so good that I had one as well, sans the bun because it is my least favorite part. The second dog I created was something I like to call The Frenchy.

Highline Part 3: Because I wasn't Bacon Breakfast

Oh, Highline. Why are you always my go-to brunch place? Is it because you are within walking/biking distance? Is it your reasonably priced brunch food? Maybe the fact that the staff understands that it is morning-time and I don't feel like chatting, just eating? Whatever the case may be, Patrick and I ended up at Highline for brunch not too long ago.

Summer is winding down and Autumn is upon us, although now that school has started and I am getting excited to make casseroles, the weather has decided it needs to peak at 89. Patrick and I had a last hurrah Highline Brunch, complete with red beer before embarking on Sober September (no alcohol--30 days), which is part of my Autumnification, as well as to celebrate the last days of Summer (even though it feels like Summer is finally beginning, but whatever). It was a gorgeous day; one of those moments you tuck away to remind yourself that you are happy and life is great!

Just a little fence climbing and construction work.

Enjoying our final beers of the summer!

Easy Etouffee: For The Southerner Who's Quick On The Drawl

Happy Friday!

Labor Day weekend is upon us again and I am beyond excited for 3 days off and minimal plans. The weather promises to be gorgeous. I will be barbecuing in West Seattle and later in the weekend partaking in  homemade brunching with my book club. 

In the meantime: Southern Comfort. Not to be confused with Southern Comfort <shudder>.

I have a lot of friends who hail from the South. I don't really understand how they all ended up in Seattle, but I sure lucked out because they are all awesome. Really. So, anyway, a few weekends ago Dylan (who you may remember as the one who excels at opening champagne bottles) mentioned his desire to have a down home Southern cookin' night; minus the lard or whatever actually goes into non-vegan Southern food. Shrimp? 

We decided to make Etouffee, cornbread, collard greens and peach cobbler! What made it even more stellar was the fact that the collard greens and green onion were from the garden as was the zucchini for the Etouffee. Success!!

The Etouffee recipe is simple and delicious. Don't worry if you don't have all the ingredients, or can't find something at the grocery store. It is very user-friendly and will taste great!