Moving Day!

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~ Ann

The Unedited 206

I was approached by Sony late last month to be one of 2 Seattle participants in their The Unedited 206 project. Similar projects are happening in major metropolitan cities throughout the U.S. Did I mention I WAS APPROACHED BY SONY? It's true! Once I got past the, "Whoa - Sony wants to see what I shoot" part, and agreed to their long contract and conditions, I moved on to feeling as if the world was sitting on my shoulders. Imagine how difficult it would be to shoot 50 photos (no deleting or editing) that depict "the 206" in your own eyes!

I'm known as being the go-to girl for all things Seattle, but I didn't want to include a steam of 50 typical Seattle scenes. The Pike Place Market, Washington State Ferries and Space Needle are fantastic - don't get me wrong - but I wanted my viewers (and Sony's) to understand the various threads that make up this truly dynamic city that I love. So I approached the project from an atypical standpoint: Behind the scenes. Tiny snippets of what make the city tick from my point of view. But to do it in 10 days? That'd be a challenge!
Diving into the project, I had a general idea of things I'd shoot, but no idea how I'd be able to get the perfect perspective on the first shot every time. While I've taken photos that I've loved in the past, I've also taken dozens of shots of one thing just to find the one perfect photo. The framework of the project allowed me only once chance - and I'd have to make it work!

The folks at the Sony store were great when I arrived to pick up my new NEX 5r. One of the girls at the store gave me a few ideas, and showed me some shots of the city she'd taken as inspiration and wished me luck. I headed out the door with camera in hand, and a bzillion ideas swirling through my head.

Last summer I purchased a fabulous DSLR Sony camera as a birthday present. Having all the bells, whistles and options for unlimited photographs (a huge step-up from my old point-and-shoot) opened a door for me. When I first saw the NEX5r, I didn't expect to love it. The body's small. It's fully electronic. It just didn't look like it'd offer anything near what my DSLR could. Boy, was I wrong! Not only does the NEX have every feature of my Sony Alpha, it also has some amazing built-in options too: Downloadable apps for the camera (and my smartphone) which allow me to use my phone as a remote shutter control, and allow me to immediately download photos wirelessly to my phone. Also, it has some great editing apps on the camera itself that let the images be modified before they're even downloaded! And with 16.1 megapixels? The images couldn't be more clear. Take a peek:

Mostly what I've learned from this is that Sony has some amazing cameras (and that I should never judge a book by its cover and that I can't wait to get out and take more shots of Seattle. Likely in the future, I'll try to make more albums of my photos with a distinctly clear theme. It's fun just imagining the possibilities!

Disclaimer: As mentioned above, I did sign a hefty contract with Sony. The images from the project are theirs to keep (but I've been given permission to share a few, too). Now that the project's over, I'll keep the camera and its fabulous accessories (including a sweet telephone lens, too).

A Rich New Year

One could easily qualify the success of their New Year's Eve based on obvious things: an evening at a swanky hotel, a list of visited restaurants from here to tomorrow, a soiree that'd have the most socially-elite green with envy and a fireworks show that'd rival that of any global city. On the surface, that sounds like one fantastic New Year's Eve celebration, right? Indeed - the choices I made for this night on the town were perfect. But what really made it exceptional were the connections. Not the schmoozy/business type connections, but those with real meaning.

Of course the best part of the night was spending time with my hubby, Mike. I appreciate how happy he is just following me around as we trot from restaurant to restaurant and place to place. He noticed it too:

The warm welcome from sushi chef Hayeong as we sidled up to his sushi bar at the W Hotel's Trace Restaurant. Hayeong immediately remembered me from his sushi-making class, and had a real interest in knowing how (and if) I was able to use my skills at home.

The friendly banter with Chef Kevin at Blueacre Seafood as we poked a little fun back and forth about my comments earlier in the month about his old sous chef Anthony (at Steelhead Diner) and how I'd thrown down the gauntlet by saying that Anthony's Potatoes Minneapolis would give Kevin's a run for the money.

The warm hug I received when we bumped into Travis Rosenthal and the pride he had in showing off his new rum bar Rumba. He absolutely beamed when sharing the details that'll make his foray into rum successful.

The secret smile of satisfaction I hold for Herschell Taghap and his ability to 'make it happen' when I came whining to him a day before New Year's about how I couldn't get a reservation at Cuoco until after 9:30pm  - and his ability to magically find me a spot at six o'clock!.

The the friendly welcome and ear-to-ear grin of my cohort-in-menu-searching, Ryan, as he flung the door open for us as we arrived for gala at Chihuly Garden and Glass.

But my favorite part of the night? Meeting my friend Evonne downtown and having her join us for beignets and drinks at RN 74. Evonne is one of those special people who you know from the minute you meet them that you'll always be friends. She's one of those folks that "gets me" (and I think I "get her", too). Her brain seems to go the same place mine does - whether it's snapping ridiculous photos in hotel room entryways or standing in awe of a view on the San Juan Islands. She's one of the good guys and she knows the power of a connection.

This year I plan to nurture these connections more. To develop them and appreciate the positive things that I bring to them (and them to me). These connections are what can make (or break) a day. Big connections or small. An afternoon walk with a friend, or a kind smile for a stranger. I'll connect.

Oh, Rain - Where Art Thou?

I could nearly kick myself as I utter the words: "Why is it still so warm?" I never thought as a webbed-between-the-toes Northwesterner that I'd ever long for cooler days and endless drizzle. But here I am. It's early October and it feels like July! Sure, a few leaves are dropping from the birch in my backyard, but we're nearing a record in Seattle: 76 days of the driest days on record. Yup! Our soggy, bring-your-umbrella city is gasping for rain!

My boots sit, unworn, by the front door - envious that my Keen sandals have seen more foot-time this Fall than they may see before Thanksgiving. My raincoat still mothballed from early Spring. I have to wonder what this city could become if this were to become the norm.

Swimming in October? My daughter's still flopping about in Lake Washington on a regular basis, while pumpkins are on sale at Whole Foods. The dogs still willingly frolic into the yard in the morning; stark contrast to the wimpy pups they become when rain appears and they hug the side of the house looking for dry spots for leg-lifting.

I'm becoming spoiled. As I walk to my bus each morning, rather than bemoaning Fall's drizzle and accepting the inevitable doom that follows in November, I relish each morning the brilliance of sunrises, the stamina of neighboring gardens and my ability to leave for work without a jacket. (Gasp!)

And oh, the sunsets! Something about crisper evenings and late day clouds make for some of the most spectacular sunsets I've ever seen. It must have to do with the angle of the sun, or planetary alignment or something, but I swear the sunsets we've seen this year have set the bar at a whole new level.

But deep down inside I'm keeping a secret: A wish for Fall rains and dark skies. Yes, I've loved this never-ending summer, but I realize the change in the seasons is an expectation of mine sure as the sun falls each night. Without the rain my lawn slowly browns (it just doesn't seem right to pull out a sprinkler and water in October). The streets look bare without their usual rain-soaked sheen. And I'm missing the smell of wet-dog after our morning walks.

As another sun rises to another blue-skied day, I think I'll go sit out on the patio with a cup of coffee in hand and ponder it a little longer. Without a jacket.

Of Champagne and Chablis

I'm not a wine snob. In fact, it's only been in the last 10 or so years that I've begun to note the subtle flavors from wine to wine. When the invitation to partake in local restaurant RN74's 'Saturdays with the Somms' came up, I quickly accepted - knowing this might be a perfect opportunity for me to learn more. And boy, did I!

I'd never consider myself a white wine lover. In fact, I've always been drawn to the deep, earthy flavors of reds. Cabernets draw me in on every menu before whites, but this was a day for chablis and champagne, so I quickly put aside my world of tannins and stains and opened myself up for fruity freshness!

Based on their name and background ('RN 74' refers to the "Route Nationale 74" which is the highway traveling through the major wine region of France) one could reasonably surmise that the staff and sommeliers at RN 74 are well-versed in wine. "Knowledgeable" doesn't do them justice - led by Jeff Lindsay-Thorsen, our group was taken by the hand by sommelier Luke Wohler on a vintactular (that's a combination of vintners & spectacular, in case you're wondering) stroll through France's Grand Cru wine region - where a tiny percentage of the best wine grapes in the world are grown. Surprisingly enough, I found a preference for the chablis fermented in steel tanks, rather than oak, suited my palate rather than that soaked in oak. Luke gave us all an appreciation for noticing the vivid fruity notes that come only from a long, warm growing season as found in the Grand Cru. My fondness of the steel came as a surprise to me - as did my ability to better focus on the subtle notes of the wine itself.

The second half of our class was spent tasting champagne. Again, not being an aficionado of wine, nor specifically of champagne, I wondered how much I could truly take away from this casual education. What a silly skeptic I am! Within an hour's time I was able to distinctly taste the differences of the blanc de blanc sour apple and lime, the smooth mix of the blend and thesubtle summer berry notes of the blanc de noir. Luke's casual and unassuming persona made me comfortable - thus helping me to not feel intimidated (and opened me up to a wealth of knowledge of champagne that may last my lifetime). 

A little tipsy, but sporting a barrelful of knowledge, I walked out the door of RN 74 - sad that two hours had passed so quickly. Classes are the third Saturday of each month from 2-4pm. Cost: $45 for a single class or $105 for a series of three.  http://michaelmina.net/pdfs/saturday-with-the-somms.jpg

When Life Gives You Lemons ...

... make Lemon Pudding Cake! Oh, I know, the "Life gives you lemons" bit is a bit cliche, but there's nothing cliche about my zest for all things lemon. My love for lemon-everything began early-on. Lemon meringue pie (why don't I make those more often?!), lemonade (what could be more refreshing?), and my all-time favorite lemon dessert: Lemon Pudding Cake clearly had a dramatic effect on me growing up. My family was never big on desserts - or, I should say: the children in my family rarely indulged in desserts and sweets. I'm positive that it had nothing to do with dental caries, and more to do with raising four kids on the cheap. But I do have vague recollections of waking early in the morning and seeing remnants of (gasp!) desserts shared by my mom and dad. Ice cream dishes with an enviable coating of homemade caramel sauce was what I remember most for some reason. But of the desserts we shared in our family, my favorite by far was the Lemon Pudding Cake.

Imagine this as a pillowy-lemony-cloud-meets-tastebuds moment. Then imagine it warm and gooey, with just the right amount of tart and sweet and you've got one of my all-time favorite desserts. I don't know that my mom was the best cook around, but she certainly was a great baker. This recipe is the proof in the proverbial pudding:

LEMON PUDDING CAKE:


4 eggs, separated
1/3 C lemon juice (I add lime if I have it, too)
1 t lemon zest
1 tbsp butter (melted)
1.5 C sugar
.5 C flour
½ tsp salt
1.5 C milk
Beat egg yolks, lemon juice, rind and melted butter until thick and lemony-colored. Combine sugar, flour & salt; add alternately with milk (many times I’ll go half milk / half cream) to the yolk mixture – beating well after each addition.

Beat egg whites until they form stiff, glossy peaks. Fold into batter with a spatula, then nearly/fully integrate with a spoon.

Spoon into ramekins being sure to keep a good ratio of the frothy-part of the batter to the gooier part.

Set ramekins into a dish of hot water, then into the oven. (My mom always baked this in a larger pan suitable to be divided up for four servings, but I love individual ramekins!) Bake at 350 for 35-45 minutes.

I've never tasted these cold, as I never have the patience after mixing and baking to wait any longer than until they're somewhat less than molten before eating. :o)

And now that I've typed this out and thought long and hard about moms and desserts and lemons, I find myself thinking about my mom's delicious custardy peach pie. But, that's another story.

Oh, baby!

I've been eating them for years, and making them for decades. Babies, folks. Dutch Babies. Golden, hot, pillowy cushions of fluffy egg goodness. A perfect blending of savory, tart and sweet (at least in my incarnation).

Taking a minimum of usually-in-the-fridge-and-pantry items, in a half an hour Dutch Babies can be yours. While mixing the following ingredients in a blender, fire up the oven to 450 degrees and place a cast iron skillet on the middle rack. My skillet is 8" diameter, but you can proportion the recipe up or down as necessary for your skillet's size.
Toss 5 eggs into the blender and whirl until a frothy light-yellow. Add alternately 2/3 C flour and 2/3 C whole milk. Mix until thoroughly combined, then add a 1/2 tsp of salt.
Now back to that smokin' hot skillet: once it's up to temperature, toss a half cube of butter into it until nearly melted. Quickly pour the egg/milk/flour mixture in, and set the timer for 15 minutes. Once your baby-in-the-making begins to puff on the edges (at the 15 minute mark) turn the temperature down to 375 degrees until it has a uniform brown and the center has fully set. Immediately remove from the pan, add a dollop of butter ... Sprinkle with sifted powdered sugar and drizzle with lemon (or lime juice) to your preference. Work quickly, as these deflate quickly once pulled from the oven.
Although I've only had the aforementioned topping, other recipes call for the addition of a tablespoon of sugar, a half-teaspoon of cinnamon, a teaspoon of vanilla and a topping of homemade apple pie filling. Blueacre Seafood in downtown Seattle is the first restaurant I know of in the core of the city to offer Dutch Babies on their weekend brunch menu. Their addition of macerated strawberries and house made Cool Whip sounds delicious!

History: Manca's Cafe at 2nd & Columbia was opened in the early 1900s - closing somewhere in the early 1950s. Dutch Babies were a staple there - said to be the first restaurant  in the area to have them regularly on their menu.