We picked berries everywhere. On the way to school. In between games of hide and seek and fort building. After bike rides. During daydreams.
We cradled berries in our hands, did our best to avoid the thorns.
Blackberries, marionberries, black raspberries, huckleberries. We didn’t know their names, just their tastes. How did we learn they weren’t poisonous? We just knew. We rarely washed the berries or saved them for later. We never got sick.
No matter how I long I live in the city, berries bring me back to wildness.
Filed under Essays, Sweet
I’m celebrating independence and self-determination this 4th of July weekend by supporting some of my favorite small businesses and entrepreneurs in Seattle.
On Saturday, July 2 from 11am -5pm, Chera Amlag and the Hood Famous Bakeshop crew will hold a dessert pop-up at The Station coffee shop on Beacon Hill.
Chera is a woman after my own heart. She has combined two of my favorite things of all time: cheesecake and ube (a purple yam commonly used in Filipino desserts). Along with its classic ube cheesecake, Hood Famous will offer ube crinkle cookies, ube polvoron, and some new treats, including strawberry calamansi marshmallows and Vietnamese coffee cheesecake.
Chera’s good friend and talented chef, Tarik Abdullah, will host his own sweet pop-up on July 3 from 5pm-9pm at Refresh Frozen Desserts and Espresso on Capitol Hill. The Rose & Blossom pop-up will feature Moroccan-inspired desserts and music by Proh Mic.
Pursue some happiness this weekend by buying local sweet treats!
Like thousands of people across America, I am in a slight panic because Thanksgiving is just a few days away, and I AM NOT READY.
My husband is the youngest of five siblings, and we will be cooking a Thanksgiving meal for 16 of his family members. SIXTEEN! Neither my husband or I have prepared a turkey before. We will be roasting a 22-pound bird, which will take 4 to 4 1/2 hours to cook.
We only have one oven. What I’m finding most daunting is orchestrating a cooking strategy that will enable us to get all of the food on the table at the same time and to serve it hot.
Fortunately, the culinary brain trust at Allrecipes created this useful chart and a video that provides a comprehensive plan for getting it all done–including wine breaks. Brilliant.
Nutella banana bread. Pumpkin pie granola. Cupcakes in a jar.
These are just a few of the fabulous items that will be up for bid during The Chic Life’s online bake sale and auction to raise money for Typhoon Haiyan survivors in the Philippines. Proceeds will benefit the American Red Cross and World Food Programme.
Bidding opens at 9PM ET on Thursday, November 21 and will run for 24 hours, CLOSING at 9pm ET on Friday, November 22.
I’m happy to be a part of this fundraiser, and I look forward to making Gluten-Free Brown Butter Rice Krispies Treats for my winning bidder.
For a full list of bake sale and auction items, please visit: http://thechiclife.com/2013/11/call-for-donations-online-bake-sale-and-auction-for-the-philippines.html.
“I need doughnuts,” my co-worker Paige whispered urgently.
I nodded. I understood that this was a serious matter and that it needed to be resolved quickly. But how? I considered our options. They all involved leaving the office and either driving or taking a cab.
Could there be another solution?
Geo, one half of Seattle hip hop duo Blue Scholars, is a fierce lyricist and tireless community activist. The man can also cook.
He and his wife, Chera, have started holding monthly pop up dinners called “Food & Sh*t” at Inay’s Asian Pacific Cuisine. The menus feature inventive riffs on traditional Filipino dishes and other dishes that reflect Geo’s background and his family’s personal tastes.
Other than my mom’s, the sisig lumpia served as an appetizer at the dinner in September may be the best lumpia I’ve ever had. Sisig is a Filipino dish made from pig’s head and liver, or as Anthony Bourdain described it, “the strangely addictive, sizzling melange of hacked up pork face…oh, sweet symphony of pig parts.”