Here’s the scene at the Starbucks Reserve Roastery on Pike street.
We didn’t get to see the roasted coffee beans spill from the roasting barrel into the giant cooling pan, but the place was packed with tourists and locals (a guy wearing a shirt with an Amazon Web Services logo on, for example).
Coffees from Sumatra, Malawi and Viet Nam were being brewed, and we picked Malawi. (My friends that are visiting Seattle, are from South Africa).
Eat food. Not too much. Mostly plants.
– Advice that journalist and activist Michael Pollin offers in his 2008 book ‘In Defense Of Food’.
I tried the black bean vegetarian burger at Capitol Hill Elysian Brewing tonight.
It was tasty and light—and I will definitely order it again.
The beer is a Superfuzz Blood Orange Pale Ale, 5.6% ABV.
The green salad I had with it had slices of watermelon radish in: great to look at, and great to eat.
It’s Memorial Day weekend, the unofficial start of summer here in the US.
It’s also the end of Seattle Beer Week, and The Seattle Times reports that Seattle is a city full of beer snobs.
You talk like Marlene Dietrich And you dance like Zizi Jeanmaire Your clothes are all made by Balmain And there’s diamonds and pearls in your hair, yes, there are ..
– From ‘Where Do You Go To My Lovely’ by Peter Sarstedt (1969)
It was crowded on the streets and in the stores today.
As Easter weekend goes, Friday was a Sunday (and German stores close on Sundays), today is Saturday, with tomorrow Sunday— and Monday another Sunday.
The highlight of my day was to rub shoulders with Berlin’s upper crust at KaDeWe.
KaDeWe is Kaufhaus Des Westens, ‘Department Store of the West’, second in size only to Harrods in London.
The eateries on the top floor include an oyster bar— and I’m sure I would have found caviar if I looked for it.
Eggs are eggs. And people want eggs.
– Amy Smith, agriculture business expert
I had to go back to the Safeway (grocery store) around the corner for eggs today. They were completely out of their good eggs three days ago. Avian flu is partly to blame for the limited egg supply, but it also seems everyone now wants eggs from free-range chickens.
Observers say prices will still have to go up substantially before they will make a dent in the demand for eggs.
Americans consumed an average 286 eggs per capita in 2020, which means many people eat an egg every day.
The amigos went to Elysian Capitol Hill Brewery for beers tonight.
Mine is a lager, and everyone else got ales (Indian Pale Ales and other Pale Ales).
Ales are hoppier, heavier beers than lagers and pilsners.
Here’s what happens when you leave your reading glasses in the car, and you grab a pair of ‘marmelade’ jam tins (at the British Pantry store on Thursday).
It turns out it was apricot jam.
No matter: it’s good stuff— one of the most popular jams in South Africa.
My new trick in the kitchen helps me keep a little more of the asparagus stalks that I like to steam in the pressure cooker.
I use a knife to cut off just an inch or so of the dry bottom of the stalk. (It’s a little hit-and-miss to break off the bottom by hand.)
Then I peel off one or two inches at the bottom with a vegetable peeler.
Now I can eat the whole stalk, without chewing on any tough fibrous skin.
The acorn squash that I had pressure-cooked tonight, came out O.K.— but not great. Even though I cooked it for a minute longer than my recipe called for (6 instead of 5 mins), it still came out a little tough. Some recipes say to add butter and cinnamon (or nutmeg) onto the squash as it goes into the cooker, but I elected not to do that.
I know absolutely nothing about babies, but I know a little bit more after reading a report in the NYT about the baby formula shortage in the US.
Babies basically need breast milk or formula until they can start to eat solid food (at 6 months). Do not dilute formula. Do not try to make your own formula.
If you are out of options, give your baby pasteurized whole cow’s milk for a brief period of time.
Get advice from a pediatrician if your baby needs a special formula that has become unavailable.
I have had my Instant Pot pressure cooker for a week now, and I’m still learning to use it —but I like it a lot.
So far I have cooked regular oats, steel-cut oats, rice, Brussels sprouts, asparagus and sweet potato in it. Asparagus is ready in an instant with an official cooking time of 0 minutes. You put them in, and they’re done. Howzat! 😂
Let me explain. The laws of physics still apply. Even if you put the water and asparagus in the cooker and tell it to cook for 0 minutes, it will still take 5-10 mins to get to the operating temperature and pressure inside. During that time it already cooks the food inside. Something as delicate as asparagus is then cooked already. Voila.
The breakfast Buds I had looked for far and wide, suddenly showed up on the shelf in the QFC on Broadway, and I grabbed four boxes.
Push had come to shove, and I was no longer playing nice by taking only one or two boxes!
And — I returned my ‘black stainless’ coffee maker, and got a slightly different model, after all.