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).

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

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.

Biscuit, Meet Gravy

Not quite sure where my love of biscuits and gravy blossomed. I never had 'em as a kid. Found the gravy rather gelatinous and gaggy as a 20-something, but now find they move me like magnetic north moves a compass needle. I'd never consider myself a connoiseur of anything, but I guess I come close to it when visiting the world of biscuits and gravy.

I found myself on the road just a morning ago - dropping the boy off at the crack o' dawn for an early-morning roll-out with the UW Huskies. Hating traffic as I do, I drove the usually up-around-and-down circuitous route into the campus, which just happened to take me past Voula's Offshore Cafe. After dropping the boy, it occurred to me that I'd be nearly 2 hours early to work if I just jetted around Lake Union and back into downtown, so instead, I pondered my options: Find a spectacular spot to watch the sunrise (immediately shot down due to cloud cover and impending rain) or ... go back to Voula's - where I'd only been once before, but where I felt my magnetic north was pulling me.

Backing into a spot in front of the restaurant that really seemed to be calling out my name, I knew by looking into the brightly-lit diner that this was, indeed, the right choice. Crusty marine techs and grease-under-the-nails dudes sat at nearly every table. Not an eye batted as I made my way over to a counter-roost at the far corner of the line. 'Mellow' would be an understatement, 'tho there was a friendly 'G'morning' from the head hashbrown-flipper as I passed by.

I immediately spotted 'Billy Biscuits' on the menu and knew I'd found my calling. The only problem? There was no way I was telling the waitress I wanted 'Billy Biscuits'. Who makes up a name like that for biscuits and gravy, anyway?

Order placed (with a note that I wanted my hashbrowns extra crispy, of course), I enjoyed my piping-hot coffee and morning Seattle P-I. I've got to say, listening to two slightly rough-hewn characters sitting at the counter next to me talking about one's new love interest was nearly more than I could bear. Their girl-talk about how SHE didn't have a job (i.e., she's an artist), and he didn't know if he could keep up with her spontaneous schedule was hilarious. Hearing him say that he'd been up half the night wondering why she hadn't called was over-the-top. They were sounding more sorority girl and less marine mechanic by the second!

Fortunately, my order came quickly. The hashbrowns were cooked to perfection - the crispiest I've had in the city, without a big of sogginess. Golden brown turned to the dark side ... just to my liking. Already, Voula's was bringing me their A-game. The real test would be the star of the plate: my biscuits and gravy, of course. Voula's biscuits were a close second to the best I've had, and the gravy couldn't have been hotter. I'd watched the line chef check the temp and heat it up on the induction plate (as if he could read my mind) - which pleased me to no end. I'm shocked how many restaurants serve these with tepid gravy. Nothing worse than a beige heap of luke-warm gravy first thing in the morning. I dove in fork-first: biscuits with gravy ... gravy with hashbrowns ... hashbrowns with gravy and biscuit ... egg with biscuit ... egg with gravy ... I felt like a pig in a poke! After what seemed like an hour of shoveling in this mound of salty, sausage-y deliciousness into my face, I sat back sated - sadly having nearly half left on my plate.

Doggie bags for breakfast just aren't my thing. I knew I'd never have the same experience with an hour's-old (or next day) re-heat, so I waddled away from the residual of my breakfast, paid the bill (barely over $10!) and plunked myself back in the car.

Voula's - I'll be back.

Oyster Love

As  Space Needle and salmon are the posterchildren for Seattle, the same is true for oysters ... and I love 'em! Again and again I'm asked my opinion - not only on the best restaurants to get these sweet, briney treats-of-the-sea, but which varieties scintillate my tastebuds most. From my discussions of all-things-oyster with those in the know, I'm finding that love for a specific oyster type varies as much as flavors of ice cream. With four distinctive types in the NW (Olympia, Pacific, European Flat and Kumamoto), there's truly something for everything in Washington's oyster world! My understanding is that the tiny, yet plump, Olympia is the only native variety to the area - perhaps adding to my love-addiction.

My first introduction to the oyster world came early on with the cracker-crusted, baked, out-of-a-jar type my mom was infamous for preparing. While not favorites as I reflect back, they certainly warmed my palate for the future. A trip in my early 20's to Florida reminds me never to eat an oyster on the east coast.

If you're looking for a 'gateway oyster', Olympia is your bivalve of choice. Their sweet, palatable flavors (with a distinguishable cucumber aftertaste) is a perfect way to begin. Not too briney, and relatively mild, most anyone trying an Olympia will have a second (and a third).

Let's get down to the nitty (but not gritty) of this. Where do I recommend you satisfy your oyster cravings? Elliott's Oysterhouse on Pier 55 has a reputation for excellence and absolutely stand behind it. Their shuckers are virtually an encyclopedia of knowledge when it comes to the little guys. The Brooklyn Steak, Seafood and Oysterhouse is another beautiful example of the plethora of options in the northwest (with accompanying vodka samplers to boot!). Blueacre, Harborside and Aqua by El Gaucho all have a stunning number of just-out-of-the-bay selections that'll knock your socks off. But the crowning jewel for me? The flash-fried Totten Inlet Pacific oysters available at Steelhead Diner in the Pike Place Market. Can't find me at lunch time? Look no further than the chef's counter at Steelhead Diner watching on as chef Anthony prepares crispy, golden orbs of oystery-goodness nestled on a bed of bloody mary sauce. Wow! A surprising second-choice for the crisp-fried type? Just as the name suggests, Emmett Watson's Oyster Bar, tucked in the bowels of the Pike Place Market marries 'homey feel' and ''delicious oysters' perfectly.

My advice? Don't be afraid. Like ice cream flavors, they all beg for a taste. Try 'em and let me know -- what's your favorite?

Oh, for the Love of Frozen Custard!

I should have seen it coming - the Frozen Custard magnet's pulled me in! Sure, I'd stopped off on a hot summer day at Old School Frozen Custard's newly-opened shop last summer. Yup - it was creamy and delicious. Surprised? Naw - I knew going in on a hot day that it'd be just the elixer after a long day at Madison Beach. Occasionally over the months it's now been I've had fleeting thought of chocolatey-goodness from their frozen trove, but I'd overcome these little cravings with a busy life and a lack geographical convenience.

But then, they Tweeted: "Orange Creamsicle is our FOD today and tonight! http://bit.ly/bGFm9F". It was in my head. Their orange creamsicle tweet sat in some sweet spot in my brain the entire day. I knew it wouldn't be 'on the way' to anything in my day's range of motion, yet I knew I'd find a way.

Perhaps it was knowing I'd be walking through their doorway by day's end that made me a little more motivated to walk - a little more chipper when toiling in the yard. There was a little spring in my step all day knowing I'd find a way.

And so I sit this morning - pint-container in hand, licking out the last tiny bits of orange creamsicly-goodness - reflecting back on a day full of motivation .... and full of frozen custard!

Oh the creamy goodness. Reflecting back, I wonder why I ever enjoyed ice cream and/or gelato. Is this how drug addicts feel when they go from gateway drugs to the hard stuff? Can you never look back once you've tried it? Color me addicted.

How Do I Get To/From the Airport?

My most-asked question of all time from visitors?"How do I get from the airport to downtown?". Like in most cities, there's not just one option in Seattle - instead, we have a wide variety of transportation methods from public busses to towncars and limousines (and nearly everything in between).

Trains, planes and automobiles:

Public busses no longer serve the Seatac airport to downtown Seattle route.

A new Sound Transit Link Light Rail system opened in Seattle in early August '09. Trains depart Seatac airport every 10-20 minutes connecting travellers to downtown via the Sound Transit Link Light Rail system. A user-friendly ticketing system allows users to purchase rail tickets in the station to downtown. *Note: a round-trip light rail ticket is available for $5.50/day. This pass is not transferrable to other public busses in downtwon Seattle. The trip to downtown once departing from Seatac is approximately 50 minutes. Trains run every 10-15 minutes from 5:20am-12:20am. http://www.soundtransit.org/x11204.xml for additional information.

Shuttle Express offers a downtown airporter service from the airport to 8 major downtown hotel locations (with close proximity to many others). This bus service operates every 20-minutes throughout the day departing from scheduled airporter area outside Door 00 at the airport. Travel time is approximately 45-60 minutes. The first bus departs the airport mid-morning / last bus in the evening departs at 9pm. Cost is $18/one-way. More information on Shuttle Express' downtown airporter, or their shared-ride van service, is available at: http://www.shuttleexpress.com/hotels.html or by calling them toll-free at (800) 487-7433.

Taxis are available on a metered fare from the airport into downtown Seattle at a rate of $2.50/mile with a $2.50/pickup fee. The distance from airport to downtown is approximately 13 miles to most locations - usual fee is $35-$45 depending on traffic situations. Allow approximately 30-minutes for travel. Seattle Tacoma Int'l Taxi Association (STITA) operates cabs providing transportation into the city of Seattle (206-246-9999).
Taxis from downtown locations are regulated by the City of Seattle and are operated on a flat-fee schedule. Fare from downtown to SeaTac airport is $32. Contact Orange Cab at (206) 552-8800 or Yellow Cab at (206) 622-6500 for reservations.

Multiple limousine, van and towncar services offer downtown and airport service. Visit the Convention and Visitors Bureau's website at http://bit.ly/SeattleTrans for a full listing of these SCVB member companies. Towncar transportation cost is approximately $45-$75 from the airport to downtown/$40-$70 from downtown to the airport. 

A Morning in the Market

Visiting Pike Place Market certainly isn't new to me. I work less than a 10-minute walk away, and my bus departs for home just 2 blocks up Pike from it - but the Market takes on a unique feel early in the morning on Sundays. It's this time of the day when the Market feels most unique and real to me. Not that it isn't the rest of the time, but as vendors are opening-up shop and stacking their wares is when they're most approachable to me. They'll chat more (albiet while they're unpacking), and you can really learn something from them when they haven't been sapped by their 1,000th question about the first Starbucks or the location of the bathrooms. I guess what I'm trying to say is that they're most personable at this hour. They ask more questions ("What's all the fish for?" "Inviting others to enjoy that, too?" "Live closeby?") and seem more sincere in wanting answers. Later in the day, their questions sound more contrived - although maybe it's just the way I perceive it as I've been taxed by questions, too, by day's end.

I love meandering through the maze of vehicles to my favorite fish shop in search of mussels or clams or smoked fish-bellies. I love the warmth my loaf of bread still holds - hearkening back to still being in their 'rising' stage when my eyes were still blisfully closed and my head on pillow. I love the freshness of the air - not yet tinged with spilled lattes and sun-warmed fish entrails. Even the wafting scents from Daily Dozen seem to linger as they dance to my nose to the music provided by buskers.

Every weekend should involve an early morning spent talking to vendors ... selecting fruit perfection ... gathering blossoms so bright they make you squint, and eyeing vendors with fresh smiles and witty banter. Is it too late to make a New Year's Resolution in August?