I don’t usually go into dimly lit bars in search of baked goods. However, last week, I found myself at the Twilight Exit in Seattle’s Central District looking for a man called “Uncle Peaches” and some cake.
Category Archives: Sweet
My friend Helen, who is vegan, and I like to joke that Filipino food—the food that I grew up eating—is the least vegan cuisine out there. It’s meat with a side of meat and some rice.
However, Helen remained curious about Filipino food and is a perseverant cook. She surprised me by making her own karioka, which is essentially a set of Filipino doughnuts on a stick. It turns out that karioka is vegan.
That piqued my interest, and I started wondering if there were other vegan Filipino foods. One day Helen and I were chatting on Twitter about a recipe by Astig Vegan for vegan lumpia, one of the quintessential Filipino foods.
I was surprised to find that lumpia wrappers are vegan. I had been sure that there they were made with eggs, but they aren’t. This revelation opened up a world of possibilities.
When I traveled to Austin, Texas for the South by Southwest Interactive conference, I definitely had a lot of barbecue, but I also was fortunate to eat at Uchiko, the Japanese restaurant where Top Chef Season 9 winner, Paul Qui, is executive chef.
The restaurant, of course, was completely booked weeks before I arrived in Austin. I thought maybe I could score a seat in the bar during happy hour if I got there early enough. My conference roommate, Dominique, was game to try. While she was on the Uchiko website getting directions to the restaurant, on a whim, Dominique checked online availability of reservations that night. She found a 5:30 pm slot was open and booked it immediately. Score!
We were that family at the airport—the frantic mom and dad with a small child and far too much luggage that is running late, very late.
It was a Friday morning of a holiday weekend, and even at 7 am, the airport was thick with people.
Between me, my husband our 4-year-old son, we had two small roller bags, one larger suitcase, and a car seat. My husband precariously balanced the car seat on top of the large suitcase and somehow managed to move one other bag along as well. I pushed our son in a stroller with my right hand and dragged a suitcase behind me with my left. I also had a black, oversized “mom purse” slung over my right shoulder that was stuffed with miscellaneous items we had forgotten to pack.
After walking the entire length of the airport to get our boarding passes and check the car seat, we rushed to security and found ourselves at the end of a very long line. We had less than 30 minutes to make our flight. It did not look promising.
We finally made it through the line, shimmied out of our jackets and shoes, and hefted our suitcases and stroller onto the conveyor belt of the security scanner.
I went through security first, and then I heard the question every traveler dreads.
“Ma’am, is this your bag?” the TSA agent asked.
It was indeed my bag—the bulging mom purse—but I had no idea what I had in there that might be causing concern.
The TSA agent said, “Ma’am, I’m going to have to go in and further inspect your bag.”
“Fine,” I said impatiently, wondering how far it was to our gate.
The TSA agent slowly went through my bag and pulled out my wallet, my smartphone, an iPod, children’s-sized headphones, our plane tickets, a large pack of tissues, and then finally the offending item—a jar of homemade mandarin jam.
My husband is an excellent cook, and when we were first dating, I was very nervous about making a meal for him.
The first time I cooked for him was a dinner at my apartment. As part of the meal, I wanted to make him an apple pie, which is his favorite dessert.
I didn’t have a lot of time to cook the entire dinner so I bought a frozen pie crust from the grocery store, and I consulted a recipe I had found on the Internet.
I had never made a pie before, but I baked cakes and cookies frequently so I was confident that I would succeed.
For my husband’s birthday this year, I surprised him with an Angry Birds cake, made by our friend Amelia Franada, who owns Sweet Teeth Custom Cakes & Pastries in Renton, Washington.
I’m constantly impressed by Amelia’s artistry and versatility. She can make everything from a kick ass ninja cake to elegant French macaroons. I also love her creative spins on traditional Filipino desserts.
Yesterday I ran into Lisa of Gluten Free Foodies, and she reminded me that this Saturday is the big “Will Bake for Food” event. Lisa, along with 60 other Seattle food bloggers, is creating sweet treats for a giant bake sale benefitting hunger relief organization Northwest Harvest.
For each can of food that you bring, you will receive tickets to spend on baked goods, locally roasted coffee and Skagit Valley apple cider. Check out this list to see which items Northwest Harvest needs most. Extra tickets will be given for donations of diapers, baby formula and gluten-free foods. (Psst! Lisa told me gluten-free pasta is on sale at Trader Joe’s.)
The event will also feature a special raffle with awesome prizes, and blogger, chef and all around nice guy, Eric Rivera, is hiding a golden ticket inside one of his chocolate bars that will be good for a dinner for two cooked by Eric himself.
“Will Bake for Food” will take place Saturday, November 20 at University Congregational Church, Ostrander Hall, 4515 16th Ave. NE, Seattle, WA 98105, from 10:00 a.m. until 2:00 p.m. (or whenever they run out of treats!)
Mobile Chowdown is back–this time with beer! The food truck extravaganza will be October 1 at the Qwest Field north parking lot from 5:00-10:00 p.m. It now costs $5 to get into the event, which is 21+ because of the alcohol factor. Pyramid Breweries is the official beer sponsor.
Lines are always long at Mobile Chowdown, but here’s what I think is worth the wait:
- A shwarma sandwich from Hallava Falafel
- Gumbo and beignets from Where Ya At Matt
- Kalbi tacos from Marination Mobile
I’ll be volunteering at Mobile Chowdown’s “Geek Row” to help promote my graduate program–the University of Washington’s Master of Communication in Digital Media program. What’s the connection? As one of my professors, Anita Verna Crofts, says, “The food truck revolution is closely tied to the social network revolution.”