it's my darlin'

Rachel & Stacie

2012-05-27T07:54:00.000-07:00

Pacific Place

Enjoying their break outside of Seven. Rachel is a stylist and Stacie is a supervisor at the salon.

Share on Facebook

Lila

2012-05-26T15:20:00.001-07:00

8th & Pine

Share on Facebook

Michael

2012-05-26T08:14:00.000-07:00

Harvard & Olive

Michael is the manager of Ward&Co. downtown. There are so many places for women to go and get products to pamper themselves but for men these spots are few and far between. Ward&Co. is 100% full to the brim with products for you guys.

Share on Facebook

Stephan Dekkard

2012-05-25T07:44:00.000-07:00

5th & Pine

Share on Facebook

Luwam

2012-05-23T12:01:00.000-07:00

Dance like no one is watching.

Sing like no one is listening.

Love like you have never been hurt...

This always feels incredibly cheesy when I read it on someone's bumper sticker but it was really beautiful when I saw the first line happening in real life the other day while walking down Broadway.

Share on Facebook

James, Katherine and Moses

2012-05-22T08:33:00.000-07:00

Columbia City Farmers Market

James is a photographer here in Seattle. Check out his beautiful wedding and engagement photos here.

Share on Facebook

Hill Style- Shawn

2012-05-21T08:58:00.000-07:00

Broadway & Denny

I featured Shawn on last weeks Hill Style post over at CHS. Remember?... it used to be sunny.

This lucky guy just got back from a backpacking trip through Greece and Turkey. He got his belt and his tan there. He serves drinks in the bar car on the Seattle-Eugene Amtrak route. One of my regular haunts.

Share on Facebook

Fuzzy Purse

2012-05-20T20:45:00.000-07:00

7th & Pine

Share on Facebook

jonathan

2012-05-19T10:40:00.000-07:00

16th & Pine

Share on Facebook

Jessica & Morgan

2012-05-18T22:03:00.000-07:00

Belmont & Pine

Two familiar faces. I photographed Jessica last year in Fremont and Morgan just up the hill on Broadway a few years ago.

Share on Facebook

Alessandro

2012-05-17T20:06:00.000-07:00

Broadway & Pine

Share on Facebook

10th & Pine

2012-05-16T18:39:00.000-07:00

Share on Facebook

Jim Kent

2012-05-15T07:22:00.000-07:00

Broadway & Harrison

I took Jim's photo back in 2010 on another sunny day. He dances with Whim W'Him Dance Company.

Share on Facebook

All American Petites Trianons Par Don

2012-05-14T22:34:00.000-07:00

After a couple trial runs (during which I happily played taste tester) Don has concocted such a perfect brownie. This is a combination of Maida Heatter's Petites Trianons, her All American Brownie recipe and a few additional alterations from the mind of Don who is an evil genius when it comes to sweets. This recipe is not for the faint of heart and should only be tried if you like gooey, super rich and dense chocolaty brownies. Okay, now that you have been warned...

4 ounces (1 stick) unsalted butter, cut into 1-inch slices

2 ounces (2 squares) unsweetened chocolate

1 cup granulated sugar

1/4 teaspoon vanilla extract

1/4 teaspoon hazelnut extract

2 extra-large or jumbo eggs

1/2 cup sifted all-purpose flour

3/4 teaspoon of salt

1/2 cup dark chocolate chips

1/2 cup milk chocolate chips

Adjust a rack one-third up from the bottom of the oven and preheat oven to 350°. Prepare an 8-inch square cake pan as follows: Turn pan upside down. Cut a 12-inch square of aluminum foil. Center it over the inverted pan shiny side down. Fold down the sides and the corners and then remove the foil and turn the pan right side up. Place the foil in the pan. In order not to tear the foil use a pot holder or a folded towel and, pressing gently with the pot holder or towel, smooth the foil into place. Lightly butter the bottom and halfway up the sides, using soft or melted butter and a pastry brush or crumpled wax paper. Set aside.

Place the butter and chocolate in a double boiler over low heat (or a metal mixing bowl over a pot of steaming water if you don't have one). Stir occasionally with a rubber spatula or wooden spoon until melted and smooth. Set aside to cool for about 3 minutes.

Stir in the sugar and the vanilla and then the eggs, one at a time, stirring until smooth.

Gently stir in flour/salt mixture.

Sprinkle in milk and dark chocolate chips, pour the mixture into the prepared pan and spread evenly. Be careful not to stir as to avoid melting down the chocolate chips.

Bake for 24- 28 minutes depending on how gooey you like your brownies. Do not over bake; they should remain moist in the center. Use a toothpick to gage. Cool in the pan for 5 minutes.

Best fresh. They can also be wrapped and frozen then reheated.

Share on Facebook

Kristina

2012-05-13T10:36:00.000-07:00

Denny & Belmont Ave

Share on Facebook

Blue Trousers

2012-05-12T09:10:00.000-07:00

6th & Pine

Share on Facebook

Jonathan

2012-05-11T09:02:00.000-07:00

Broadway & Thomas

Share on Facebook

Colette

2012-05-10T20:30:00.001-07:00

47th & University Way NE

Colette has a really a entertaining tumblr. Daily tidbits of the interesting/hilarious things that she comes across. My current favorite is...

Share on Facebook

Jonny Mendez... Denim Jacket

2012-05-09T21:23:00.000-07:00

7th & Pine

I took Jonny's photo last fall looking just as put together as he did the day I took these photos. He is a very talented singer songwriter. Check out his music here.

Share on Facebook

Rxch & Marz

2012-05-08T19:50:00.001-07:00

11th & Pike

Marz runs Arta Che (sound familiar?). Arta Che events are the perfect mix of art, handmades, jewelry and vintage clothing. Catch the next one on June 3rd at Vermillion Gallery.

Share on Facebook

Amy & Viola

2012-05-07T20:36:00.000-07:00

Broadway & Pine

Share on Facebook

Sunday Times- Andrew

2012-05-06T11:36:00.002-07:00

In The Seattle Times Arts & Life section today

Share on Facebook

Jemma

2012-05-06T06:13:00.000-07:00

Broadway & Olive

Share on Facebook

Good Food Makes Everything Better

2012-05-05T16:26:00.000-07:00

It has been three weeks since my shoulder surgery and I'm finally getting around to loading up the food photos from my two weeks of being laid up at home. Here's a sampling of the great things that kept miraculously appearing in front of me while I kept the couch warm. Chef Don outdid himself as always.

Frijoles Especial

After working on the border in Brownsville, TX for over a month Don has gotten the opportunity to learn a lot about cooking mexican food. These slow cooked beans have been revolutionary. The whole process takes two days though... soaking the pinto beans, creating either a green or red sauce base and cooking them in the crock pot for a day. This is the green sauce version topped with queso fresco, salsa verde, onions, cilantro and avocado. I don't know that I will ever want beans from a can again... I'm ruined for life.

Carrot and sweet onion soup made in the Blendtec

Chile shrimp tacos with citrus guacamole and a tangy chichurri zucchini salsa

Chipotle cheddar sweet potato muffins

Recipe is from Clean Eating Magazine but can be found here.

Black bean, Quinuoa and roasted pine nut veggie burgers grilled with sweet onions, apple and gruyere cheese on sourdough bread. Recipe adapted from here.

On week two of being out of commission Don had to head back on the road so my aunt and uncle came to stay at my place and spoiled me with delicious food and great company. Here are two of my favorite things that they cooked.

Moqueca De Peixe (Brazilian fish stew)

Recipe adapted from here

Chirashi with pickled vegetables and kimchi on the side

In Japan, where my aunt is originally from, Chirashi Zushi is traditionally eaten on March 3rd which is Girl's Day. People often prepare special meals wishing girls healthy growth and happiness on Girl's Day and this dish is the one most often made. Here is a recipe. All the ingredients can be found at Uwajimaya.

So, aside from the part about having surgery (minor detail), my time off of work was actually pretty great.

Share on Facebook

Kahte Adele

2012-05-04T07:41:00.000-07:00

Olive & Broadway

Share on Facebook