Winter Wonderland


We interrupt holiday shopping...with snow in Seattle.


I'm originally from the Midwest and there, snow is a regular winter event. Here in Seattle, snow is a different thing entirely. Because it's a rare occurance, the city is ill equipped to handle its impact. The terrain is also riddled with hills, adding another challenge to slipping and sliding in the white stuff.

Early Saturday afternoon, I was perched on a hilltop, looking out over the valley. Within minutes, the storm enveloped everything in sight...



Kiss kiss...

I'm out of here!



Making tracks on my way home, ensnarled holiday shopping traffic, I passed the time...capturing a few snaps.
















Approching my neighborhood, I passed a golf course. There, out in the flurry of flakes, a lone golfer was playing through. (I heard golf was an obsession....)







Passing along the water, I stopped for a few more shots...








Ahhh...back at home...

with a roaring fire and a delicious cup of Fiori drinking chocolate...

it's beginning to feel like Christmas!



Inspired Living

I've watched this three times...and can't get enough...

Carve out some time and take a listen to this presentation by Carnegie Mellon Professor, Dr. Randy Pausch.

Living your best life?

Randy's got it nailed.

December 11: An Evening with Alice Medrich


Just when I thought life couldn't get any better....

An evening with with a true culinary icon?

With desserts prepared by three of the city's finest pastry chefs?

I'm in!!!




If you'd like to jump in on the fun, reserve your space with Kim Ricketts Cooks & Books.

Here's a peak at the invitation:

We are celebrating the joys of the holiday season with a dessert party in honor of dessert maven Alice Medrich and her latest book, PURE DESSERT, and you’re invited!

This is a private party in a cozy home in Seattle ’s Hillman City neighborhood. Three of our favorite pastry chefs are going to create decadent desserts inspired by recipes in Alice ’s book. We will have delicious wines and coffee for you to enjoy. Alice will be there with us, making friends, eating sweets, and signing copies of her book.

The party is Tuesday, December 11th - from 7pm to 9:30pm. The cost to attend is $50/person, and that includes a copy of PURE DESSERT. You must call the Book Events office at (206) 632-2419 to reserve a spot, as space is very limited. When you call, you will be asked to give your name, phone number, email address, the number of people in your party and a charge card with expiration date (we will run your card the day of the event for $50/person; if you are coming with friends and not all paying on the same card, each person needs to call the office to give their charge card information).

You will be emailed the address of the party with driving directions after you RSVP – kind of like our version of a rave!

We will also have a few of Alice ’s other cookbooks available for purchase and signing. They make great gifts for the dessert diva or dude in your life.

Here’s is a little more information about our three pastry chefs creating the nibbles of the evening:

LORNA YEE is co-host of the popular Cache Dinner Club. She is a superb self-taught pastry chef and often indulges in several desserts a day. Lorna is part of the food writing team at Seattle Magazine.

DANA CREE studied at The Art Institute in Seattle where she attended both the culinary program and the baking and pastry programs. She spent a few years working under Scott Carsberg at Lampreia, as well as completing internships at The Fat Duck and WD-50. More recently, she was the pastry chef of Eva Restaurant where she received a number of accolades for her talents. Dana is currently the pastry chef at Veil Restaurant.

NEIL ROBERTSON is a graduate of the French Pastry School in Chicago . He spent a numbers of years in Las Vegas where he worked in the Bellagio pastry kitchen, Joel Robuchon at the Mansion, and Restaurant Guy Savoy. Neil recently returned home to Seattle where he is now pastry chef at Canlis Restaurant.

And of course, a little bit about the dessert diva herself - Alice Medrich is inspired and inspiring. In Berkeley , California , in the 1970s, her dessert shop, Cocolat, set new standards of excellence. She has been learning, teaching, and sharing what she loves about dessert making for 30 years. She brings to us an obsessive approach to recipes (meticulously written and tested), a commitment to quality ingredients, and a profound understanding of technique. Her contributions have resulted in the country’s highest cookbook honors, including three Cookbooks of the Year, most recently from the International Association of Culinary Professionals for BITTERSWEET: Recipes and Tales from a Life in Chocolate. Alice lives in Berkeley with her daughter Lucy.

We hope you can join us for this fabulous evening!

Cheers!
Kim and all at Book Events

With Love...from Argentina

Care Package from Argentina


Clockwise, starting at noon: Dulce de Leche, gnocchi-making tool, a mix of music from Argentina compiled by Marcela, bon bons, a chocolate candy filled with dulce de leche, canela (true cinnamon) and mate tea.

***

For those who know me well...it's no secret...I'm a consumate networker. Perhaps somewhere deep in my roots is a bit of mafia (I know a guy who knows a guy...) You get the idea.


A never ending game of "Connection" is running through my head:

*~ You're going to Italy? Perfect! Then you MUST meet my friend Jen...

*~ You're moving to China? Just outside Hong Kong? I know a guy...



Yep.

I'm on a mission to unite the good people of this world!




So, when my friend Rachel booked a last minute trip to Buenos Aires, naturally I thought of Marcela, who writes Pip in the City.

Ah...the beauty of virtual introductions...

Rachel and Marcela spent several days together...eating, shopping and seeing the sites in Buenos Aires. And Marcela even managed to send a care package my way. (Kudos to Rachel for carrying it on the plane!) See photo above and...



Then there are these delicious Alfajors. Cookies wedged together with ducle de leche...and covered in chocolate. They remind me of s’mores...with caramel instead of marshmallows. Yum!

As luck would have it, Marcela's planning a little trip here to the states this spring. I'm looking forward to hosting her here in Seattle, but if any of you are in NYC and are willing to roll out the welcome mat...I'm sure she'd love to hear from you!

Cheers!


What a way to greet the morning, huh? (I love our local coffee shops...)


Happy Thanksgiving, ya'll!

xoxo from Seattle

Milk is the New Oil

Cash cow?



Increased global demand meets world-wide milk shortages....affecting everything from cheese to chocolate.


Check out this piece in the International Herald Tribune.



Mental Hurdles

What is it about mental hurdles that turn the most mundane task into an impenetrable force?

And yet, when you finally muster enough...gumption, defiance, frustration (insert your descriptor here), it turns out...the thing that stood in your way for so long? Was like the Wizard of Oz...looming in the distance, feared and untouchable. Only to be discovered as...smoke and mirrors.

Throughout my life, I've taken steps...and overcome some obstacles that would take the best out of anyone. For years, that was me. Defeated. The hurdles in my mind were so strong, I could barely be present in my own life.

Looking back, the obstacles weren't with the greater forces at large. The obstacles were in my mind. Plain and simple.

Fear of the unknown used to stop me cold.

Now, I make a point breaking down that barrier.

I used to have a fear of swimming in the open water. As a product of the Jaws era, who wouldn't? If I couldn't touch the bottom of the pool, I'd freak out...arms flailing and gasping for air.

Then I decided to take a more rational approach. Maybe...if I knew what was down there, I wouldn't be so afraid. So I took scuba diving classes. I studied aquatic life...and their behavior patterns. My best dive buddy was an Oceanography major at the University of Washington.

Maybe I over compensated?

Anyway...

A couple years ago, I dove the Blue Hole in Belize. It's known as a "log book dive"...if you're a serious diver, the prevailing thought is...this is one of the places you must go.

I was in Belize. The only dive trip leaving the next day...was going to the Blue Hole. So I went.

After hours of riding the chop out to our destination, within the rim of the collapsed underwater cave, it looked nothing like the photographs I'd seen. We jumped in the water and headed down. The goal was to poke around at 110 feet and check out the stalactite pinnacles.

Overall, it's a pretty boring dive...and I was feeling duped.

Suddenly I see a grey mass off in the distance. "Wow. A seal? What's that doing out here?" As it got closer to me and came into focus, it turned out....this mass was a 4' long barracuda! Now I've done my research, and I know there's nothing to fear, but they sure LOOK gnarly.

Then...swoosh.

Right by my leg, I could feel the drift.

I looked down and saw a 9' long shark zoom past my leg.

Slight panic now.

I look over at the dive master, hoping he can see beyond all my gear and notice the fear beginning to take hold. He calmly points up towards the surface.


Rays of light cut through the water and I see dark masses, swirling.

They're feeding.

Slow motion...my mind finally registered:

S-H-A-R-K-S!

This was NOT in the travel brochure!


From 70 feet below, I could see a feeding frenzy overhead.

The dive boats were chumming for sharks!

Here, with divers in the water.

What the hell were they thinking?

Well, it turns out, this was a bit of marketing. Divers pay big money to visit the Blue Hole. But like I said, it's a pretty boring dive. No life. Nothing worth checking out...yet, it was one of the most expensive dives I've ever been on. But here I had taken up diving to overcome my fear of the unknown (sharks) and this dive operator actually rang the dinner bell!

Sure, it makes a great story now. And the dive master and I were practically inseparable until I left Belize (a redeeming event, for sure.)

If I'd known there would be sharks, would I have gone? Probably not. But they were there and in those conditions, you can die via the bends, or take your chances with the sharks.


So here I am, back in Seattle. With too much time between the last use of my passport.

Something about being in a comfortable environment makes those mental hurdles seem much worse. For months, I worry about stupid stuff, and then miraculously, it all comes together with a single day of focus.

How much time do we waste worrying about mundane things?

Some things are truly out of our control...and I'm learning...far fewer than you might imagine. But it's the others...the things that are in our control...that still seem onerous. Why?


Hello, my name is Traca and I have a fear of yeast.

I'm a consummate baker, and yet until today, I'd never made yeasted bread.

On the grand scheme of things, it's no big deal, right? Now that I'm past that hurdle, I can say it, yes, it's no big deal. But for years, I've taken baking classes...and turned a deaf ear when the subject came to yeast. In fact, my one true family recipe involves yeast...and I've never made it.


Today I was in the middle of a baking frenzy and finally conquered my fear. It's a small thing, I know. And the end result is nothing to brag about so there will be no recipe.

But the yeast thing...it's symbolic.

And it got me thinking.

What else am I afraid of?

The list is longer than I'd like to admit...and deeply personal. But let's just say this: From here on out...you'll be seeing some yeasted goodness around here!

Lazy days...

The morning greeted me long before sunrise...with only the slightest ache. As I assessed the damage from the day before, I decided it's nothing a couple aspirin won't cure.


Then a quick a mental note...


things to be thankful for:

No raging hangover--Check!



After a trek to the local Mr. Fix-it place, my friend John asked about my plans for the afternoon. Let's see...I just got back into town (my suitcase is still half-full). While I was gone, I had painters come do their thing...and they're still not done. In other words, my place is a complete wreck and I need to restore some order. Playing catch up, I still have a bit of work to polish off. And frankly, I could use a day of doing absolutely nothing.


My response?


"No plans..." Which was true. I hadn't decided which to tackle first...being lazy for a few hours...or finish up that nagging work project.


John tossed out the invite, "Want to come for brunch?"


If history has taught me anything, it's this: Never, EVER turn down an invitation from John. EVER!


And that, my friends, is how I wound up having brunch at a fabulous house...perched on a cliff, overlooking the water...with a view of sailboats and skyline. (I just missed a group of sailboats when I took this shot.)





Yeah. Sucks to be me, doesn't it?


We were the first to arrive and the rest of our party followed shortly thereafter. The kitchen quickly filled with laughter and a well-choreographed prep scene.





Enter the scene...noting the industrial-sized flat of eggs, homemade sausage and a wonderfully cured bacon. The brunch offerings were rounded out with fresh fruit, croissants, hash browns, homemade jams, and...stop the press...a lovely lime-basil sorbet.


What? Sorbet...for brunch?


The host looked at me with this dear, sympathetic look. "Oh, honey." Clearly I was in need of some schooling.


She grabbed my glass of champagne, and gently placed a dollop of sorbet inside. The contents fizzed and threatened to crest the gilded rim. My glass turned a pale shade of green and with only modest ceremony, she handed it back to me. We clinked our glasses and I had my first taste.


Is "revelation" too strong of a word?


I think not.


Whoa. It was utterly amazing!


And being the perfect host that she was, my glass was never empty for the rest of the day! (See above reference to hangover.) I found out later...our little party of 9 went through an entire case of champagne! Granted, we spent the whole day there, but still. If the word "lush" comes to mind, I say...guilty!


Oh, there was too much fun to be had! Our host was a local caterer & cooking instructor who is putting the finishing touches on her first book. The dentist and his boyfriend bought one of the new "green" houses here in Seattle...and they recently wrapped up a photo shoot with a big publishing house. Their home is being featured in a book on environment-friendly architecture, due out next year.


And we mulled over photos from last week's soiree.


Fashion show. After party. Swank downtown hotel. Reviewing the photos, they talked like schoolgirls, rehashing the night after prom!


Brunch turned into dinner...and the sun slipped beyond the horizon long before I went home.


That evening, I fell into bed with a delicious taste of basil on my lips....and reviewed my mantra...say "yes" to John...Say "yes"...

*****
A quick update

Since I posted this, I've learned that the bubbly/sorbet idea is an Italian-inspired beverage called sgroppino. Giada has a variation of it over on the Food Network site.

I also found the sorbet recipe from our brunch:

FRESH LIME-BASIL SORBET
1 cup fresh squeezed lime juice (8 to 10 limes)
1 cup water
1 cup simple sugar syrup (1 cup sugar plus 1 cup water, boiled then cooled)
12 whole basil leaves
1 egg white (optional)

Combine all ingredients, except egg white, into a freezer friendly container and freeze 6 to 8 hours or overnight.

Remove from freezer and allow to soften a little. Put chunks of frozen mixture into a food processor and process until all crystals have disappeared and mixture is smooth. Re-pack into container and keep frozen until needed. This will keep for up to 2 months. If you prefer a lighter, less icy sorbet, add 1 egg white during processing. Yield: 4 Servings

Cheers!

Bound for Broadway

No, no...not THAT Broadway.

Seattle's Broadway:
Fun, funky and anything goes...


Beats a moped


From the front end...
Notice the handicap permit?


Religion and Gay Pride, reconcilled



Out for a stroll

Express yourself

**Sigh**

Glass meets metal.
(The image is of local resident and world-renowned glass artist, Dale Chihuly)

A study in contrast:
Colonial Revival donning Tibetan Prayer Flags


Turnabout sticker art -
Burger, Brain & Babe

Gone to seed?

Seat Check

This Vegas road warrior picked up a lovely little tip....


On my way back from Vegas, I met this amazing woman who told me about SeatGuru.com.

Here's the deal:

From SeatGuru.com

*Select your airline
*Select the plane you're flying on

Up pops a diagram of the plane. It's color-coded and you can see which seats are the best...and the worst on each plane. Green is good. Red is the worst. Yellow? Proceed with caution.

Thanks to SeatGuru...you can see which seats don't tilt back, have less leg room, or are designed a couple inches narrower.

Before you book your next flight...check with the Guru first!


Snaps from Vegas

Spotted on the airport tram.

Looking back at my hotel from their conference facilities. It's a small pilgrimage to get here. From my room, you pass through the casino, cross the main mall area, circumnavigate the 6 acre pool site, and head down a long corridor (1/4 mile).


The pool complex at MGM. Not nearly as regal as Caesar's pool.


View of the Excalibur Hotel from my room.




New York New York's Lady Liberty (view from my room)



If you have to spend 5 nights in Vegas...even the basic rooms at the MGM are quite posh. (There's a chaise lounge behind me...and of course, that view.)



Room service: The Californian....fruit with yogurt, granola, and an oatmeal quick bread...served with a side of Pelugra butter.

Eyes Wide Open


I'm on the road again...and back in Las Vegas.
Since Vegas is the convention capitol of the world, I decided to make my peace with the city. This is my second trip out here in the past 6 months and I'm sure I'll be back again next year. So I approached this trip with a new attitude...and intentionally went looking for some bright spots.

With a new perspective...everything fell into place perfectly.

And it started with the cab ride to the airport.

But first, a few background notes. I haven't talked about it much, but lately, I've been doing a ton of research for my round the world trip. Africa, in particular, has held a soft spot in my heart. I've been studying the historical conflicts in Somalia, Sierra Leone, and the famine in Ethiopia. These past few months, I've also been researching the devastating affects of not only HIV, but water-borne illnesses, diamond trafficking, big oil, and the end of European colonization.

Naturally, when I learned my cab driver was from Somalia, I was anxious to talk with him.


En route to the airport....notice the laptop? He had a modem hook up for idle time between passengers.

My cab driver, Mosa, arrived in the United States 6 years ago through a sponsorship from his brother. Most of his siblings live in Europe or the United States. Back in Somalia, he left behind his mother & father, and his wife & children. Eventually, he hopes to bring them to the U.S. In the meantime, every few months...he sends thousands of dollars back home.

I asked if life in the United States was what he expected.

"No."

"What would you like to be different?"

"I came for peace." And after he reflected for a moment, he said with great care, "I do have peace...but I'd like more money."

I shifted the conversation to Somalia. It turns out, he was not in the country when the conflict began. He was living in Russia as an exchange student...gaining what little news he could through the Soviet-censored media. The exchange program was filled with students from around the world and he gained his first exposure to other cultures there.

Then Mosa began traveling. First to Europe...England, France, Germany, Norway, Sweden, and beyond. Next, he moved on to the Middle East--Dubai, Saudi Arabia, and Oman. Returning home after the war, he traveled to the north eastern part of Somalia to visit his family.

"In the capitol...they are still fighting!"

"Really?"

"Yes, it's like Palestine. The conflict will never end. It's very dangerous there...bombings every day!"

I asked him what it was like traveling as an African. Did he experience prejudice and racial conflicts? "In the Middle East, no. Europe, yes. They suspected me of terrorism and people on the street were suspicious."

And that is where our journey ended. I arrived at the airport and we said our goodbyes with a promise to connect again.

Our conversation reminded me...even at home, you can live like a tourist. The most fascinating people are part of our every day encounter...if you take the time to listen.




Leaving Seattle. Notice the islands off in the distance...and the industrial port to the left.


Boarding the plane, I scooted in to my window seat and said a quick hello to my seatmates. The husband and wife duo were headed to Vegas for gambling. The wife offered me a mint, and from there, the friendship began.

Pause for another side note. Friends of mine joke that I know people everywhere. There's six-degrees of separation...and then there's two degrees of Traca! While that may be a bit of an exaggeration, the reality is...I'm a connector. I meet people literally everywhere I go. In the cab, standing in line at airport security, cooking classes, lectures...you name it. When friends of mine meet, the conversation immediately turns to, "How did you meet Traca?" It's a point of endless fascination. In fact, it's not unusual to hear a story like this: A couple years ago, I called Verizon to complain about my phone. The operator on the other end was so nice, I thanked her...and then told her supervisor how wonderful she was. Long story short, Arietta and I became friends and have actually met on several occasions. (She makes a mean jambalya!)

Bottom line? I love meeting people and am endlessly fascinated by those who come across my path.

Back to my seatmates. Karen taught me how to play Suduko...and then I started talking with her husband. He had the sports section of the newspaper marked with circles and asterisks. He and Karen had picked their favorites teams for this weekend's series of games. Then, Greg lowered his voice and counseled, "Bet on Seattle." He proceeded to explain the statistics and why Seattle was a good bet. Now I'm not a betting girl, but it was interesting to see what influenced his decisions.


Greg moved on to the list of soccer teams and as a side comment, mentioned that he was friends with the top-rated coaches. My curiosity was piqued.

"How do you know them?"

It turns out, for every team listed in the paper....he knew all the coaches.

How?

Greg used to play pro soccer. When his career was over, he stared a company with his wife. They secure sponsors and facilitate soccer training camps throughout the country. His club is for elite players only. They work with scouts who keep tabs on the best high school players in the nation. When a sponsor (like Adidas) decides to grant money for a camp, Greg puts the whole thing together. They find the venue, select the coaches, run evening trainings on everything from taking the ACTs to nutrition. During the day, the players practice and compete.

Greg explained how they find the players. Say the camp will be open to 150 players. Greg sends the word out to scouts that they're looking for the top 5 players in their area. The names get submitted, and based on the statistics, they make a call about who gets selected to come. Now, once the players are at the facility, the sponsor typically pays for everything--the venue, food, lodging, equipment, salaries for the coaches...everything. However, they are not allowed to pay for transportation to the camp. Because the camps are an opportunity for college and pro scouts to come out and see the best players in the country, the rule states that transportation has to be paid for by other means. (Otherwise, it might be considered a type of bribe, which is illegal in sports.)

Then we talked about non-native American players and the impact they've had on soccer in the U.S. It was a fascinating discussion about how in some countries, people don't know their exact age. For example, there's no birth certificate process in many countries of Latin America and Africa. This can pose a conflict when a player is too good or his skills are developed beyond his peers. Is he really 13 years old? Or is he 16, playing in a younger age group? One of their players, Freddy Adu, faced that exact same scrutiny. Authorities asked him to take a bone density scan to determine his real age, but Freddy refused. He was declared a prodigy and signed a pro soccer contract at the age of 14.

During pauses in our conversation, I caught some interesting scenery:




Logging roads and clear-cut forrest in the Cascade Mountains, Washington

Mount St. Helens in Washington. The volcano blew it's top in 1980. (Was 9,677 feet, now 8,365 feet)



A popular ski destination...Mount Hood in Oregon (11,249 feet)

See those circles? I learned that those are irrigated crops. Typically, the plot of land is square, but the watering device sweeps in a circle--creating those "crop circles."



Upper Klamath Lake in Oregon--with that incredible blue water contrasted against the dry terrain. Thanks to Wikipedia, I learned that intense color of the lake is due agricultural nutrient runoff from the surrounding land, causing a high concentration of blue-green algae blooms. As a result, recreational activities are often not permitted.

That's all for now.

Next up? Snaps from Las Vegas.

Boo!

Trick or treat?



Gates of Hell...on Capitol Hill

Who was here?



Haunting libations...Columbia Valley's Sinister Hand



Jug o' Dead Guy

The Rest of the Story...

The big surprise I talked about here...turned out to be a big surprise for me too!

At the tail end of August, I was contacted through my blog. A writer from the Seattle Times was working on a story about Care Packages. She saw my post and asked if I'd be willing to be interviewed.

Well, one thing lead to another....

After the interview, I submitted a few of my most requested recipes. A couple weeks later, I baked up a few goodies for a photo shoot. It was a bit surreal--especially since I'm used to orchestrating these kinds of things...but when the spotlight was on me? I was nervous as hell...talked endlessly...and tried to get the photographer to talk about his recent year of traveling in Mongolia (or was it Tibet?)

When the article finally came out in print...it was much larger than I anticipated. At nearly two full newspaper pages, even a dolt like me knows...that's a lot of real estate. And the funny thing? The only photos on the second page...are of me!

It's all very surreal.


But wait. There's more.

Five days after the article ran, I get a call from the receptionist in my office: "Mr. X is on the phone for you."

He says, "I don't know you, and you don't know me, but I saw your picture in the paper...and you're really cute."

The guys in my old office used to play jokes like that, so I kept talking to him. "What? How did you find me?"

A long story short...some stranger connected the dots and hunted me down at work. And if that wasn't a red flag, I started getting e-mails from him. "I'm married, but I'd love to have coffee...do you have a boyfriend?"

I hate to say it, but this is not the first time something like this has happened to me. Without going into too much detail, let's just say...I've had more than my share of ugly experiences, thank you.

The irony is not lost on me.

I have no fear of scuba diving with sharks, crossing a demilitarized zone in a border conflict (machine guns at the ready), climbing into the jungle tree top canopy to study howler monkeys, riding out hurricanes in the Caribbean, and on it goes....

But one creepy guy who crossed the line?

For a moment there, it stopped me dead in my tracks.

While being in the public eye has its benefits, trust me, it has plenty of negative aspects as well. Luckily I count among my friends some high-profile folks who have been down this road before. One food writer told me about receiving death threats from restaurant owners who didn't like her review. A few well-known bloggers receive malicious hate mail on a regular basis. And Gluten-free girl had to change the venue of her wedding at the last minute because readers invited themselves to her wedding!

So there it is.

I'm trying to strike a balance here.

I love being able to share my insight and experiences...and yet, I'm still a little freaked out. When you share your life with the public, you share it never knowing who's out there...the good, the bad, and the ugly.

But if it weren't for the blog, I would have never had the experience of that photo shoot. And maybe I would have never bonded with my dear friend Rachel. Standing in the back of a cooking class...drinking more than our share of wine, we talked about this and that. Suddenly something I said...who knows? But she stopped mid-sentence and blurted out, "Wait! Are you Seattle Tall Poppy?" Wow. It was fun to finally meet someone who reads my little ole' blog! Since then, Rachel and I have become good friends.

Now that Shauna is on her book tour, she can attest...the best part is meeting the people who share her blogging journey. I couldn't agree more. Often times when I'm at a dinner party, I wish I could just stop the whole thing and meet everyone. I think...at this time...this place...there's something that draws us all together. Even if it's just this one event, we all have a common bond. And I'd like to know you.

So for me, that's why I'm here. I love the experience...and the people I meet. Sure, there are a few setbacks along the way...but what journey doesn't have a setback or two? I'm still grappling with my face on a syndicated TV show that not only airs in multiple countries...but is re-run on a regular basis. Every time it airs, I get approached. "Didn't I see you on TV?" Yep. And now the paper...and a couple magazine blurbs. It's all very exciting.

Some days I wonder, "Why me?"

My friend retorted, "Because it's the Tall Poppy way!"

So I struck a deal with myself: I've decided to embrace the journey...and see where it goes. We'll chalk it up to a life well-lived.

As for being in the public eye? Well, if that brings me to you...all the better!

Dusk in Fremont

I've been spending the past few weekends holed up in a library...doing a bit of research for my trip. My reading list is quite daunting, but luckily, Seattle has a number of fabulous libraries. They're great spaces to linger for an afternoon...

Last weekend I was in Fremont and on my way back to the car, I took a long and lazy detour along the waterfront.

Is there any wonder why I love detours so much?


This way to the water...





Home sweet houseboat.

(The sign on the door...designates this spot as a mermaid crossing.)


A quiet moment on Lake Union




Headed home...

Toe to Toe with Potatoes

Greek Lemon Roasted Potatoes

I must confess...even though I'm part Irish, I'm pretty fickle when it comes to potatoes. Quite frankly, they've never held much appeal.

French fries?

Nope.

Baked potatoes?

No, thanks.

Roasted, boiled, fried...it really doesn't matter.

I'm not one for leaving bits and bites on my plate, but when it comes to potatoes, I'll take a pass.


So there it is.

I have no love for the spud.


But you know, the Greek do something a little different. And frankly, it makes all the difference.

One bite of these luscious lemon roasted potatoes...and I totally changed my tune. These potatoes...are in class by themselves! In the high heat of the oven, the lemon juice and olive oil permeate the flesh, teasing your palate with a hint of the Mediterranean.

And you know what?

They couldn't be easier.

If you've got company coming, or are hosting a brunch, these are perfect for entertaining. They come together in a snap, and since the oven does all the work, it's a fantastic dish to double or tripple for a crowd.

These potatoes are the ultimate in versatility too. They're a natural fit, paired alongside roast chicken...or your morning eggs. And if you're a potato fan? You'll find yourself making them again and again!


Greek Lemon Roasted Potatoes
Adapted from Martha Stewart Living

8 large yellow potatoes, peeled and quartered
1/2 cup freshly squeezed lemon juice
1/2 cup olive oil
1 tablespoon thyme (or Greek Oregano)
1 tablespoon salt
1/4 teaspoon freshly ground black pepper

Directions:

Heat oven to 500 degrees.

Place potatoes in a roasting pan large enough to fit potatoes in a single layer. Add 1 cup water, olive oil, lemon juice, dried oregano, salt, and pepper. Toss potatoes until well coated.

Bake, uncovered, until fork-tender and brown on the edges, about 50 minutes. Turn potatoes halfway through for even browning; add water if all the liquid has been absorbed, before they have fully browned. Dust with a sprinkle of kosher salt and serve.

The Fog Lifter



The past few days, mornings have been shrouded in fog. In the calm, the cool, damp air drapes itself over the city. The stillness seems to beg for a deep breath, and slower movement.

Fall...and mornings like this call for homebaked goodness. The soothing scent of cinnamon is irresistible alongside a steaming hot cup of joe.

Today I cracked my well-worn copy of Cafe Beaujolais and the page fell open to this lovely Spiced Buttermilk Coffee Cake. Now I must confess, you say buttermilk...in a baked good...and you've got my full attention. I'm hopelessly biased and just happened to have a little buttermilk in the fridge. It was fate, I tell you!

At first bite, all I could think was..."Where have you been all my life????"

The cake base is incredibly light and airy, and I love both the cinnamon and the hint of ginger. The edges caramelized beautifully...and nuts add a nice crunch. Think of this recipe when you have overnight guests. It comes together in no time, and the payoff is huge. Guests will be singing your praises all the way home!


Spicy Buttermilk Coffee Cake
From Cafe Beaujolais by Margaret Fox

2 1/4 cups flour
1/2 tsp salt
2 tsp cinnamon
1/4 tsp ginger
1 cup brown sugar
3/4 cup white sugar
3/4 cup corn oil
1 cup chopped walnuts or pecans
1 tsp baking soda
1 tsp baking powder
1 egg, beaten
1 cup buttermilk

Step 1: Make the batter and topping mix
Mix together in a large bowl the flower, salt, 1 teaspoon of the cinnamon, ginger, and both sugars. Give the mix a stir (to evenly distribute.) Add the corn oil and stir again. Remove 3/4 cup of the mixture, and to it add walnuts or pecans and an additional 1 teapspoon cinnamon. Mix well & set aside.

Step 2: Complete the batter
To the remaining batter, add baking soda, baking powder, egg, and buttermilk. Mix to combine all ingredients (Note: small lumps in the batter are OK.)

Step 3: Bake
Pour batter into a well-greased 9 x 13 x 2-inch pan. Sprinkle the topping mixture evenly over the surface. Bake at 350 degrees for 40 to 45 minutes.

Poppy's Got a New Look

Things are looking a little different around here, aren't they?

I've been wanting to make some changes for a while now and last week it finally came together. I'm so excited!

I have to send a shout out to my photographer buddy, Amos Morgan. He was at a photo shoot for an upcoming Best Restaurant issue...and spied that fabulous bunch of juicy tomatoes. The end result is what you see in the banner. Amos is a ridiculously talented photographer who used to travel for Getty Images. He's freelancing now, and doing lots of food stuff...which is how our paths crossed. If you want a peek at what he's up to, check out his spiffy website.

And a second shout out goes to Deborah Richardson. She's the Senior Designer in my office and in no time...she rounded out the rough edges, found those terrific fonts, and added the crucial finishing touches. That woman has more talent than I could ever dream of! I'm thrilled she could carve out some time and lend her talent to my little ole' blog.

Amos...Deborah...I can't thank you enough.

I love my new home!

Spilling the Beans...

Okay people. I've got a secret...and it's KILLING ME!

These past few months I've been working on a little project...and the reveal is just days away.

Yet, here I am, fidgeting in my seat like a little kid before Christmas... suppressing the chant, "I know! I know!"

Stay tuned. Details to be revealed next week!

*********
And for a real suspense-breaker, head to your local book seller and pick up a copy of Shauna's book. It hits the shelves today.

What can I say?

I was there for Shauna's second date with the Chef, and this summer I stifled sappy tears at their wedding. I'm so honored to be a part of their lives...and the story, told the way only Shauna can express...it's a beautiful thing. Check it out:

"Gluten-free Girl" by Shauna James Ahern

Monday: Food & Community on Capitol Hill

Those in the Seattle area are in for a real treat Monday night. The folks at Capitol Hill Arts Center will be exploring food and its role in building community. The four panelists are pioneers and provocateurs, who use food as vehicle for their craft.

Come, join us:

The Next Conversation
This episode: "Food and Community"
Monday, October 8, from 7 to 9 pm
Admission = no charge. Tell your friends.

This roundtable conversation series happens at the Capitol Hill Arts Center (http://www.capitolhillarts.com), at 1621 - 12th Ave, Seattle – at the sign for Crave. For more information, call John Boylan at 206-601-9848

We're back with another series of wide-ranging roundtable conversations and a collection of fascinating guests.

This month we're exploring food and community. The last time we looked at food, in the spring of 2005, we brought together a food activist and an organic farmer with a poet and a food librarian. This time, we're discussing food in the context of community, and we have among our guests people at the center of Seattle's bourgeoning new world of food. We've invited an eminent young chef, a writer and restaurateur with a love for underground restaurants, a critic/producer/playwright, and to broaden the perspective, an anthropologist who combines a passion for food with a background of deep study of cultures in North Africa. There is a chance we may also be adding an art curator, but that's up in the air.

The Guests:
Writer and restaurateur Michael Hebberoy
Chef Matthew Dillon
Playwright and producer Matthew Richter
Anthropologist Roxanne Brame

Food and Community
The need to build stronger communities has become a mantra of late, especially among disenfranchised, "bowling alone," urban Americans. It makes sense; a sustainable culture is built on a structure of communication, mutual aid, personal respect, the substance of community. Food holds an immense power in our lives, and surely has a strong role to play in creating that culture. The question is: how?

A strong, resilient community is a complex organism that a need to be able to handle division and devastation as deeply as it embraces success and comfort. Many popular visions of community revolve around food, the extended family around the big dinner table at feast holidays, the potluck offerings at a church social. But can food go deeper in creating a human glue, interlocking cooks with farmers, food servers with diners and supermarket clerks, and diners with the people who pick up the garbage?

The slow food movement has grown up with this modern quest for community and seems intertwined with it. I can't help thinking, however, that some of the most communal meals are eaten at McDonald's; just watch a Little League team in a post-game gathering. Does that translate into strong community, though, or is something else needed? Do the most communal meals need to be made by the people who eat them, or can the most communal meal be a cook's gift? Does food foster conversation, or is alcohol the main agent? Or neither of these? Can a culture of respect come from ingraining in our communities a respect for the people who grow, transport, cook, and serve us food? These become critical questions if one assumes that the way humans live our everyday lives has become central to our survival.

Leap

Forgive my indulgence here. I've been doing a lot of reading...and reflective thinking lately.

These days I'm spending a lot of time thinking about what I want my life to look like. I'm at the crossroad. I'm ready for a change and I've been doing some exploring...trying to figure out my next steps. While my round the world trip may be a few years off, I'm making some changes now in anticipation of that event.

You see, when I turned 18, I had no roadmap. The main goal was to graduate from high school. After then, it's pretty safe to say...there were no other plans. No visions of college, or thoughts about a career. I was lost. Raised by two working middle-class parents...after graduation, I did what they did. I went to work.

Maybe I watched too much TV. Maybe I read too many books.

All I know is, I looked at my parents' life and decided...I want my life to be different.

Okay, the reality is....that's all I knew. I didn't know how it would be different...or that one day, I'd want to make a difference. I just knew that life had to be about more than getting up, going to work, and spending 50 weeks a year...planning a vacation that involved little more than visiting relatives.

Even when I was growing up...in my own rebellious way...I sought out everything that was new or different. I befriended the new kid from India...even though it wasn't until I was much older that I grasped where India was. My neighbor down the street was an African American artist who taught karate to all the kids in the neighborhood...for free. Deep in the heart of racist middle America...I had to lie when I went to his house.

I've always been intrigued by people and the things they are passionate about. Art, jazz, food, textiles, physics, photography, scuba diving, theater, dressage, business, philanthropy...you name it. I love learning about it.

I'm insanely curious...and always have one eye cast on the next adventure.

But every now and then, something trips me up.

The moment hits me so hard, it's worthy of a little gasp. La la la...and then WHAM! I stop dead in my tracks....and realize just how far I've come.

Such an event happened this week.

I'm working on a new project and several of us went out for lunch at a small Thai restaurant. I start blathering on about how well the food is prepared and noticed some nuances that were exceptional. The woman sitting next to me, picks at her food and says, "You know a lot about this, huh?" More blathering ensues and I mention that I took cooking classes in Thailand. Then WHAM! It turns out, this 50 year old woman had never eaten Thai food before. And even though Canada is just three hours north by car, she had never left the United States.

I keep thinking...what was so profound about that moment?

As I'm writing, I realize...that could have been me.

Hell, just a few short years ago...that was me.

Life is full of funny twists and turns. Who knew that when I followed my heart and moved to Seattle, that this would be my life? I still have to pinch myself sometimes!

In this oh-so-reflective mode, I keep trying to figure out...what exactly was the critical path that lead me here? Like anything, it's a series of events, each one leading to another.

At each major stepping stone, I doubted myself completely.

With each leap, more than a few people who loved me said in their own special way, "You'll never make it."

Leaving the naysayers behind, I crossed the chasm, leaping from rock to rock. For my next step, I could see the rock ahead and it never failed to be covered in moss. I'd hurl myself towards the rock. Occasionally, I would stumble and collapse. I'd cling there, with my chest against the cold rock, lost in the rhythm of breathing. There, with the damp moss against my face, I'd survey the landscape...and determine the best way to get back up.

And eventually...I'd figure out how to stand, again.

My new vantage point provided a fresh perspective.

Not long after I regained my balance...I'd spy another rock. My ex would say, "You just got here. Why are you making another leap so soon?"

I had no words.

But I readied myself for the next leap anyway.

People ask me how I gain access to noteworthy people and events. That's it. That's the big secret: I leap.

To the outside world, I may appear confident. I can assure you...looks are deceiving. I'm nervous as hell. Scared to death. And think, "What the hell am I doing here?"

But here's the key...I keep going.

My dad has this saying, "You can make any mess you want...as long as YOU clean it up." Before, that saying applied to making a mess in the kitchen. But as an adult, what it's come to mean to me is...whatever situation I get myself into, I have the power to fix it.

So I leap.

Maybe I get bloody. Maybe I get the wind knocked out of me. Maybe I don't know what I'm doing...but I know...I have the power to fix it.

The questions I keep asking myself are...what do you want your life to look like? What's the next step? And most importantly, what are you waiting for?

Leap.

The Overrated Menu

Check out Tony Bourdain's piece on the overrated menu.

He cracks me up:

Cruelty-free Berkshire pork with shallot reduction and Yukon potato gnocchi: Nobody wants to be cruel, but you did kill the thing—what's cruelty-free about that?

Do You Want to Be a Star?

Auditions for the Food Network brought up a slew of discussions on my side of the fence. People came out of the woodwork asking for tips, advice, insight, and "Hey, do you own a video camera?"

Let's just say...there was a flurry of activity going on last weekend.



I've been a little philosophical lately, and it seems this is a good time to address some of those thoughts.

Here's something I realized:

Not Everyone Wants to Be A Star.

I bought into the excitement...and called all my favorite chefs and culinary mentors. "Hey! Auditions are on Tuesday!!"

The responses ranged from: "Are you kidding?" to "Look, I've worked in TV before...and it's not pretty. I'd never want to do that."

Since I have a tendency to go big, and I'm often in the center of all that media hullabaloo...their response baffled me. After a few heart-to-heart discussions, I learned that for them, it had nothing to do with a lack of confidence...but a crystal clear certainty about what their dreams were. And frankly, their dreams never involved chasing after TV or paparazzi flashing spectacles.

Truth be known, my motives were even more selfish than that. Two friends that I respect and admire beyond belief...create some of the most amazing food. I'd kill to work in the kitchen along side them, learning every step of the way. And if their cooking demos were bundled into a DVD set? All the better.

But what I've come to realize, is the same lesson I learned working in politics: The most talented guy...doesn't necessarily want to be President of the United States...or the next Food Network star.


But what if...you did want to be a star?


Here's what I know:

If you have a dream, and you really want it, step up and bring your A Game.

I've preached that same spiel to chefs, aspiring restaurant owners, politicians, non-profit folk, leaders of industry--you name it. Across the gamut of occupations, if you've got ambition and you really want your spot in the limelight, nothing short of your A Game will do.

Auditions for the Food Network illustrate this perfectly. Over half the people who show up...aren't prepared. No photo, no audition tape, and the application is not complete. No considerations have been made for hair, make up, or what looks good on camera. And the announcement specifically says, "Be clear about your culinary point of view." This is not the time to ramble on about how you like good food. It's important to be concise...and precise.

Initial eliminations are very easy. Those who want it, figured out how to prepare. No question about it.

This is not the time to lobby with excuses.

When the big boys roll into town, they're here, they're serious, and you clear your calendar for them.

That's obvious, right?

Lord help the people who took in the applications. I would have loved to buy them all a drink. I'm sure they've got some great stories to tell....

The truth is, no one cares if your car broke down, or if you couldn't find childcare, or if the dog ate your homework. Professionals figure it out...and they make it happen.

It's just that simple.

Case in point: A friend of mine went to audition. Not only did she have her demo tape, a headshot (you think they're going to remember you without one? HA!!!!), and her application was already filled out. She walked up to the table with a complete package...and they were shocked!

I bet that made a great impression.

And you know what?

She's got a callback later this week.

The truth is, once you get access to your dreams, it's hard as hell. The learning curve is steep, and there will be a lot of people counting on you.

But before all that happens, you need to get past another series of hurdles. If you want to get close enough to even see the reality of your dreams, the first step...

Bring your A Game.

And leave your excuses at home.

Seattle Food Network Auditions

Okay folks, the big boys are rollin' into town...and auditions are on Tuesday.

Are you ready?


Here's what they're looking for:

• Cooking know-how: You can be self-taught or professionally trained but you must have strong cooking skills. Cooks, Chefs, Foodies, and all those who are passionate about food are encouraged to apply!

• Personality that pops: Let yourself shine and show us who you really are. Don't be shy. We are all about personality-show us yours!

• Teaching skills: Bring the world of food and cooking to life in your very own passionate and unique way. Please be clear about your cooking point of view.

• Keep in mind, sometimes we don’t know exactly what we are looking for, that is until we meet you! If NFNS4 is not the right fit for you, but you think you still have what it takes to have your own show, please come see us or submit your information anyways.


From a pool of finalists, one winner will receive their own six-episode show.

The Next Food Network Star 4

Seattle Open Casting Call

City- Seattle, WA

Date- Tuesday 9/11/07

Time- 10am-4pm


Hotel Andra Ballroom
2000 Fourth Ave

Seattle, WA 98121

www.hotelandra.com

Please come see us in person at the Hotel Andra Open Call!!!, but if you can’t make it to the open call, be sure to make your tape and send it in. The deadline for all completed applications and VHS/DVD/MINI DV is October 12, 2007. We will not be accepting any other format. Please visit us at www.foodnetwork.com to fill out the application and learn how to send in your video.

For more information or questions please e-mail:
nextfoodnetworkstar4@gmail.com