Part 2: It's So Sweet

Keone and Mari. Runners up in the finals. Love how fun they are and how they can inject story lines into their routines:

Part 1: French Twins

Of all the TV shows in 2017 the one I really got into was The World of Dance. I love dance in all forms and this show did not disappoint. Here are the highlights of some of my favorite dancers:

Chuck Jones

Foodie

What makes a foodie?  Is it my co-worker who brings a camera with him every time he goes to a restaurant and writes reviews on Yelp?  Is it my friends who know all the new restaurants in Seattle?  Is it someone who occasionally writes about food on a blog that only a few people actually read?

Went to Texas to spend time with my in-laws and my father-in-law asked me if I was a foodie.  What can I say?  I like food, I like trying new restaurants, I like going back to the restaurants that have good food.

Below is a list of places I love and the reasons why I love them (to be updated anytime I think of something I missed or when I find a new fabulous place):

Seattle: 
Kingfish Cafe: mac n' cheese - no longer in business, boo!
Tamarind Tree: guava martinis
Kushi Bar: asparagus and tomato okonomiyaki (egg pancake) and lychee martinis
El Gaucho: ribs and corn
Via Tribunali: nutella calzone
Tutta Bella: salerno salad (romaine ribbons, fresh mozzarella, fennel, tomato, english cuke, basil, dijon vinaigrette)
Cascina Spinasse: pasta (every one I've tried has been amazing)
Marination Ma Kai: miso ginger chicken tacos
Cupcake Royale: ice cream
Skillet: chicken and waffles
Rachel's Ginger Beer: non-alcoholic beverage that is too die for, comes in lots of different flavors
Molly Moon's: Rachel's Ginger Beer sorbet (don't see it on the website, but it was in the shop this summer)
Thai Tom: Thai food, everything is delicious, tiny place that usually has a line to get in
Bengal Tiger: fav Indian restaurant in WA



Bellevue:
Din Tai Fung (now has Seattle location at University Village): green beans, soup dumplings, wontons with spicy sauce, noodles with spicy sauce, the spicy sauce over the green beans, anything you order
Ruth Chris: steak (I know totally obvious, but they are consistent and always have a great steak every time I eat there, sides are not always the greatest)

Bellingham:
Pepper Sisters: deluxe blue plate (organic blue corn tortillas, chicken, jake cheese, sour cream and olives topped with red chili, green chili or ranchero sauce)
Casa Que Pasa: potato burrito (crispy potatoes, cheddar cheese, pinto beans, special sauce wrapped in a tortilla)

Portland:
Luce: seasonal menu - pasta was great, had the best roasted cabbage I've ever had in my life (not sure it's on the menu anymore)
Pok Pok: Ike's Vietnamese fish sauce wings (best asian style chicken wings I've ever had aside from the sweet and sour wings my mom makes)
The Hairy Lobster: just about everything we ate was delicious, but the braised green cabbage was my fav!
Salt and Straw: this is an ice cream joint, try everything out and see which ones you like the best
Bollywood Theater: Indian food, everything is delicious

Austin:
Kerbey Lane: pancakes and Kirby queso (queso with guacamole at the bottom)
Salt Lick: coleslaw (yes the bbq is delicious)
Rudy's: creamed corn (although the brisket is great, I would also recommend the turkey)



Houston:
Ninfa's: fajitas
Kenny & Ziggy's Deli: stuffed cabbage, just order one it's big enough for an entire meal
Carrabbas: rigatoni alla norma



Los Angeles:
Nate 'n Al: this is my favorite delicatessen, everything on the menu is great

The Quest Sort of Continues

It's been a long time since I've written anything at all.  My quest for the best mac n' cheese has really not gotten anywhere in a long time.  I still consider the best mac the one at the Kingfish Cafe and the buffalo chicken mac at the Wild Rover in Kirkland a pretty good one as well.

Last Feb when my husband and I were in Houston one of our friends took us to an AMAZING place. A real carb-a-holics dream.  He took us to a place called Jus' Mac:

The menu was great.  Just about anything you could think of was on this menu.  The best part was that even my college concoction, mac on a baked (or nuked in the microwave) potato was on the menu.  

Not only was the concept of this restaurant AWESOME I have to say the food was actually pretty good as well.  I would definitely go back if anyone is ever interested in going with me.  I had the chili cheese mac and I have to say mac with fritos is a really great combination:

If you happen to be in the Houston area and love mac n' cheese as much as I do check this place out. Totally worth all the calories and the carbs.

Oh Canada!

Was talking about the Olympics the other day, reminicing about different things that happened in England and I remembered how much I loved ice skating in the 2010 Winter Olympics. Tessa Virture and Scott Moir won gold for Canada. I just loved their performance:

Oh Carbs How I Love Thee...

Cooked this for my friend Cate when she came over for dinner one night.  Yes the bacon does add plenty of delicious fat and flavor, but honestly the reason this recipe is so great is the fresh thyme. 

We loved this dish.  Easy to cook, doesn't take a long time to make.  We subtituted yellow onion instead of red onion.  And yes this is another Martha Stewart recipe.

Ingredients:

1 pound campanelle (we used a different pasta as campanelle was not available at Safeway)

4 slices (4 ounces) bacon, sliced crosswise 1 inch thick

4 medium red onions, thinly sliced

2 garlic cloves, chopped

1 tablespoon fresh thyme leaves, plus more for serving

Coarse salt and ground pepper

4 ounces soft goat cheese

Directions:

1. Cook pasta. Drain, reserving 2 cups pasta water; return pasta to pot.

2. Meanwhile, cook bacon in large skillet over medium, turning, until browned, 5 to 7 minutes; remove to a paper-towel-lined plate.

3. Add onions, garlic, and thyme to fat in skillet; season with salt and pepper. Cover; cook, stirring occasionally, until onions begin to brown, about 15 minutes. Uncover; cook until golden brown, 5 to 10 minutes more.

4. Crumble goat cheese over pasta; add onion mixture and 1 cup reserved pasta water. Season with salt and pepper. Toss, adding more pasta water as desired. Serve immediately, sprinkled with bacon and more thyme.

Pasta with Onion, Bacon and Goat Cheese