Wallingford Gardens, Coffee + Carmelita

Welcome to Wallyhood--or Wallingford. A Seattle neighborhood just south of Woodland Park Zoo and east of the U-district.

 My parents are avid gardeners. Consequently, they have fostered a thriving appreciation for gardens in me (even if my physical skills at gardening are, frankly, tragically late blooming).  Nevertheless, as a way to celebrate this rare day of sunshine in June, they took me out on a garden tour this Sunday over in Wallingford.  Here is sampling a pictures I took at some of the gardens this morning/afternoon.  Looking at them makes me feel all inspired :)

We could smell these roses from yards away. Now, that is a fragrant flower.

 Onions, aliums and poppies. Oh my!

This kitty, Tux, was lounging about in one of the gardens on the tour. She was so freaking friendly. Thus, a mini cat photo shoot was in order.

 Of course, no sunny day in Seattle is complete without iced coffee. 

 Another awkward photo of my lower region + shoes. Perhaps I should actually attempt to do a proper OOTD? For anyone's reference, the shoes are by Harajuku Lovers (a Japanese style brand) and are covered in animal cracker box print.  No, seriously.  The tongue of the shoes has the "nutrition facts" label embossed down the front.  Reeeeaally old and worn in. But still cute.

After wandering through the Wallingford gardens, we went for a looooooong walk around  Green Lake Park before heading over for a bite to eat at Carmelita in Phinney Ridge. The weather in Seattle was abnormally sunny *shock horror* so we took the golden opportunity to linger over our food on the restaurant's back  patio.  Utterly beautiful.  I loved their use of "windows" and flower boxes ^_^

 A big glass of tamarind-ginger lemonade. Super tangy and crisp.

 A smoked chickpea and sofrito empanada. There was much hoarding of the romesco sauce (far left in the picture) on my part. 

 My mum ordered eggplant agnolotti. 

 My Dad chose the polenta gnocci with 'shrooms.  

 And I went really crazy with my order and ended up deciding on...errrmmm... pizza. But! this pizza was loaded up with arugula, caramelized shallots, hazelnuts and nettle pesto. Yum. Not your godfather's by any means.   

We also indulged in Carmeltia's scrumptious dessert selection, but unfortunately, we plowed through our sweets before I remembered to snap a few photos. *hang head in shame*.  I can only insist that you try anything with lavender on the dessert menu.  It will change your perspective on eating floral flavored drinks/food and such. Once that door is open, no going back. 

Cheers,

kaite ;]

Piroshky Piroshky!

Hello. Long time, no post. I need to either commit to this regular post malarkey or find a new job...

Moving on to the actual point of this post, recently my family and I romped around in downtown Seattle whilst running a few "errands".  (Really, all activities par-taken in where on a to-do list). The highlight for me was a bite to eat at Piroshky Piroshky, a Russian bakery at the far end of Pike Place Market, closely followed by brother modeling a pink tailored blazer at H&M. If only I had taken a picture.  Both the piroshky and pink suit were beyond words. Thankfully for all of you, I took pictures of the piroshky. 

A few things to note about Piroshky Piroshky: 

1) The line at the bakery looks like something you would see in Disneyland. It snakes out the door, around the corner and back behind some specialty shop that sells cocktail olives. Forget the wait and just get in line. The lady making piroshky by the window will keep you entertained for the next 15 to 20 minutes. If It's A Small World was worth it. These piroskhy will be really worth it.

2) Staring at the menu for 15 to 20 minutes in a hypnotic gaze will make the decision of which stuffed bun to choose a sh*tload harder. For someone with decision making issues--not pointing any names or naming fingers here--pick the first item on the menu that strikes your fancy.  It will taste nummy. And now you have an excuse to come back.

3) This could easily become my new--as much as I hate using the phrase--"comfort food."  Move aside Mac and Cheeze, you have temporarily been ousted.

Random photo of my shoes.  Frankly, this must be something I do when I am bored as I have about 5,346,789,721 pictures of my feet + lower body in my photo archives.

A toasty sauerkraut, carrot and cabbage piroshky.  If only I had the technology to publish the smell...  Step it up Microsoft!

My mum selected a salmon piroshky shaped like a fish. Adorable, eh? Just looking at it makes me happy.

Any of you stopped by Piroshky Piroshky before?  What bun was/is your favorite?

Cheers,
kaite ;]

Overnight Carrot Cake Oatmeal (take 2)

I found this recipe for oatmeal buried amongst my university archives. Now that I have a whole kitchen at my disposal--instead of an anemic, airplane version of a kitchen--new foodie recipes to come soon. 

Guess what?

 I got coconut "extract" and dried tropical fruit!

That means Carrot Cake Oatmeal, Take Two, my dears.  The kind of oatmeal worthy of taking on bona fide desserty carrot cake.  The kind of carrot cake my father would turn down all varieties of chocolate,  spice cake and mocha desserts for.  Well, maybe not.  But, at least this version of carrot cake will power champions through morning classes and coursework.  It is just sweet enough to pass off as dessert and loaded with enough spice and nutrition to boost you out of a morning stupor.  Read on my fellow oatmeal connoisseurs. Read on.

Ingredients:
-2 medium carrots
-1/3 c. rolled oats
-1 tsp cinnamon (or less, if you are less cinnamon fiendish)
-1/4 tsp ginger
-1/4 tsp clove
-1 tsp coconut extract/ flavor
-1/4 tsp vanilla extract 
-1/3 c. water  + 1/3 c. water
-1/3 c. non-dairy milch
-2-4 tbsp shredded coconut
-dried tropical fruit (I used papaya, but pineapple, lychees, kiwi, melon or even dried ginger would work well)
- 1-2 tbsp vegan white chocolate chips (if you can find them!)
-sweetener to taste


Directions:
Pulverize the two carrots by whichever means you prefer (food processor, blender, grating etc).  It should look a bit like this:

Mix oats, carrot bits, extracts, spices, 1/3 cup water and1/3 cup non-dairy milch together in a microwave safe bowl with enough room for the mixture to double in size during the cooking process.  As stated in previous oatmeal recipes, I am guilty of over stuffing my oatmeal bowls and then bowling the contents all over my microwave.  A not fun, but yummy clean-up.  

Microwave the whole mixture on HIGH for about 3 minutes.  For my microwave, this is the perfect length of time to not boil over the mixture and cook the oats to the right consistency for the next step.  Start out microwaving your oats for 2 minutes and then microwave the mixture in 30 second intervals until the oatmeal is, frankly, the overall consistency of snot.  If it can hold a spoon up in a hurricane, you're golden.

Mix the oatmeal to help release some of the steam and then allow the mixture to sit for about 2-5 minutes. Add the remaining 1/3 cup of water and then rather vigorously stir to fully incorporate the water. Mix in the shredded coconut and tropical dried fruit.  Stick the whole concoction in the fridge to settle up overnight. 


In the morning, the oatmeal will have absorbed the remaining liquid. Stir in about 1-2 tbsp of water or non-dairy milch to the oatmeal to add a bit more moisture back to the porridge.  Reheat until desired eating temperature.  Some like it cold, others like it hot.  Stir in the white chocolate chips and sweeten to desired taste.

Now, enjoy your dessert for breakfast (and feel smug about it too).


Cheers, kaite k ;]