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!
When I was in graduate school, I had a professor who limited our presentations to 8 PowerPoint slides and 10 minutes. It was a challenge to do this, but I appreciated how it made me more disciplined about what I included in my talk. And the images had to pack a punch.
It will be interesting to see what choices the presenters make at Pecha Kucha Night on December 5.
I work in digital marketing, and the pace of change is so rapid, it’s easy to be blasé about new features and functionality especially when it comes to social networking sites.
But I have to say that I’m really enjoying Pinterest’s new Place Pins. Continue reading
“Make Cornbread Not War.”
This slogan was on the T-shirt Leslie Kelly wore at the “Tasty Words” food writing workshop and represented just one of the many good pieces of advice the former Seattle Post-Intelligencer food critic offered at the event. Here are 5 more.
1. Be curious and observant.
Food has great stories to tell, but only if you notice them and are willing to dig deeper. Ask questions, and really pursue the answers.
2. Expand the ways in which you express your creativity.
Leslie mentioned that she has started participating in poetry slams. Trying different ways to be creative makes you work harder (in a good way).
3. Find a peer editor.
Writers are always too close to their writing and benefit from having someone else read their work and provide feedback.
4. Fact check your writing.
Bloggers—myself included—can be very lazy about this. Accuracy is important in terms of representing the truth, establishing your credibility as a writer, and helping the food experience come alive for readers. What’s the correct spelling of the chef’s name? Does the Chinese restaurant serve Cantonese or Szechuan cuisine? Did that dish use button mushrooms or creminis?
5. Exercise your writing muscle every day.
If there’s one thing that I’ve learned from National Blog Posting Month, it’s the importance of committing to creating on a daily basis.
“Are you eating that sandwich with chopsticks?” my co-worker asked.
I was indeed.
My lunch that day was yakisoba pan, a baguette sandwich stuffed with romaine lettuce, yakisoba noodles, and topped with grilled meat.
“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?