Lamb kebabs were served with a chickpea sauté and a Greek salad for a special birthday dinner. The lamb was liberally coated with Balti seasoning and skewered with red onion, fennel, green bell peppers and mini heirloom tomatoes.
Enchilada night gave us an excuse to make our own green sauce. Jalapenos, Anaheims, tomatillos, onions, garlic, green onions, vegetable broth and cumin were all respectively roasted or sautéed, then simmered and puréed.
Ohh the colors, smells, sights and whit of Pike's Place Market never get old.
Brunch has become a regular meal around my place. There are infinite combinations of eggs, potatoes and scraps of vegetables from the fridge. This creations was a scramble with red bell peppers, green onions and sharp cheddar cheese all over a bed of tater tots. Served with ketchup and hot sauce.
Lunch at Dot's Delicatessen had to include another round of Rubens. I convinced the boyfriend to trade me half of his for half of my spicy pork loin sandwich with house pickles, gruyere and a generous shmear of aioli. The pork was amazing, but I can't seem to walk into that joint without getting a Ruben fix, they are honestly addictive.