Food Picture Fun – Pictures of Fast Food, Appetizers and Small Bites using – ‘Retro Camera’

Food Picture Fun – Pictures of Fast Food, Appetizers and Small Bites using – ‘Retro Camera’....

McDonalds

McDonalds

McDonalds

McDonalds

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Taco Bell

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Taco Time

Taco Time

Taco Time

Taco Time

Taco Time

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Anthony's HomePort

Anthony's HomePort

Anthony's HomePort

Anthony's HomePort

Anthony's HomePort

Anthony's HomePort

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Lombardi’s Italian Restaurant 

Lombardi’s Italian Restaurant 

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Scuttlebutts 

Scuttlebutts 

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Snohomish Beer and Wine

Snohomish Beer and Wine

Around Town

Lombardi’s Italian Restaurant and Wine Bar – Mill Creek – Aug 26th 2012 Update

Lombardi’s Italian Restaurant and Wine Bar – Mill Creek – Aug 26th 2012 Update

Lombardi’s Italian Restaurant and Wine Bar – Mill Creek – Aug 26th 2012 Update

Lombardi’s Italian Restaurant and Wine Bar – Mill Creek – Aug 26th 2012 Update

Lombardi’s Italian Restaurant and Wine Bar – Mill Creek – Aug 26th 2012 Update

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Trail’s End Taphouse and Restaurant - Now Open

Trail’s End Taphouse and Restaurant

Trail’s End Taphouse and Restaurant

Trail’s End Taphouse and Restaurant

Trail’s End Taphouse and Restaurant

Trail’s End Taphouse and Restaurant

Trail’s End Taphouse and Restaurant

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Wicked Cellars - RoxyAnn Winery from Oregon with Ray Bloom from Vinum Wines

Wicked Cellars - RoxyAnn Winery from Oregon with Ray Bloom from Vinum Wines

Wicked Cellars - RoxyAnn Winery from Oregon with Ray Bloom from Vinum Wines

Inspired by the Rogue Valley's natural beauty and bounty, RoxyAnn Winery was founded in 2002 at the historic Hillcrest Orchard in east Medford, Oregon. The name, RoxyAnn, comes from their vineyard’s location on the lower slopes of the mountain that early Rogue Valley settlers named after pioneer woman Roxy Ann Bowen.

In 2001, the first harvest at RoxyAnn produced only 150 cases of their proprietary red "Claret." Today, RoxyAnn Winery produces nearly 15,000 cases of award-winning Claret, Pinot Gris, Merlot, Cabernet Sauvignon, Cabernet Franc, Tempranillo, Syrah, and Viognier that reflect balance, complexity and profound depth of flavor under the direction of veteran winemaker, John Quinones.

2011 RoxyAnn Pinot Gris**** pear, lemon

2009 RoxyAnn Viognier**** pear, melon, apricot

2009 RoxyAnn Sky Hill Red (GSM)*** leather, blueberry

2009 Tempranillo*** black cherries, currents

2009 Cabernet Sauvignon***+ black current, vanilla

2009 Cabernet Franc**** herbs, violets, spice

2009 Syrah***+ blackberry, white pepper, spice

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Around Town

Snohomish Beer & Wine Specialty Shop – New Restaurant

Snohomish Beer & Wine Specialty Shop – New Name Change Coming – Trail’s End Taphouse and Restaurant

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Lombardi’s Everett Waterfront Head Chef Jeremy Taisey - Grilled marinated archives with white beans

Chef Jeremy Taisey - Grilled marinated archives with white beans

Grilled marinated archives with white beans and grilled sundried tomatoes with olive oil – prepared by Lombardi’s Everett Waterfront Head Chef Jeremy Taisey… The taste was wonderful. Thanks Chef Jeremy…

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Lombardi’s Italian Restaurant and Wine Bar – Mill Creek – Update August 19^th 2012

Lombardi’s Italian Restaurant and Wine Bar – Mill Creek – Update August 19^th 2012

Lombardi’s Italian Restaurant and Wine Bar – Mill Creek – Update August 19^th 2012 – New Patio

Lombardi’s Italian Restaurant and Wine Bar – Mill Creek – Update August 19^th 2012 – Inside Restaurant

Lombardi’s Italian Restaurant and Wine Bar – Mill Creek – Update August 19^th 2012 – Bar

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Cooking at Home – Corn on the Cob

Cooking at Home

Cooking at Home – A new use for your Microwave…

For those of us who love the taste of fresh corn on the cob, but don’t like to heat up the house on a sunny day by boiling the corn or firing up a BBQ – Try this:

Cooking at Home – Corn on the cob – Place corn in microwave

Place an ear of corn, husk, silk and all in to your microwave. Depending on the power setting of your microwave it may take 3 to 4 min. for a single ear or 6 to 7 for two. I’m not sure that you would want to cook more than 4 at a time.



Cooking at Home – Corn on the cob – Cut just above the base of the corn

At the end of the cooking time carefully remove the ear of corn (Caution: it will be hot). Place on a proper cutting board and cut just above the base of the corn.

Cooking at Home – Corn on the cob – Cut just above the base of the corn

Cooking at Home – Corn on the cob – Slide the husk and silk off (Caution: it will be hot)

Now slide the husk and silk off (Caution: it will be hot). Cooking note: The corn may be left in the microwave for several min. after cooking is complete by placing a paper towel over the corn.

Cooking at Home – Corn on the cob – Now enjoy the sweetness of the corn

Now enjoy the sweetness of the corn with out the heat on a hot summer day…

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Around Town

Lombardi’s Everett Waterfront - Fresh fig with goat cheese, sea salt, balsamic vinegar and crispy Prosciutto

Lombardi’s Everett Waterfront - Fresh fig with goat cheese, sea salt, balsamic vinegar and crispy Prosciutto

A special treat from Lombardi’s Everett Waterfront and Head Chef Jeremy Taisey… Fresh fig with goat cheese, sea salt, balsamic vinegar and crispy Prosciutto! Very tasty with a nice crunch

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Lombardi’s Italian Restaurant and Wine Bar – Mill Creek – Update August 4^th 2012

Lombardi’s Italian Restaurant and Wine Bar – Mill Creek – Update August 4^th 2012 – the patio is poured

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Sojen Cellars, Everett

Grapes with rosemary, sea salt and olive oil - Photo by Jennifer Jensen

Had to Share this with you - Grapes with rosemary, sea salt and olive oil…. So good, so simple. Happy Anniversary Max and Jen of Sojen Cellars, Everett Washington!
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Cooking at Home – Summertime Appetizer and Wine Tasting at Wicked Cellars

Cooking at Home - Avocado Crostini with Parsley Pesto and Sea Salt or Crostini dell'avocado con Pesto di prezzemolo e sale marino...

Avocado Crostini with Parsley Pesto and Sea Salt

How do we make it?

Preheat the oven to 350°. Brush the baguette slices with olive oil baking sheets. Bake the baguette slices for about 8 minutes, until they are lightly browned and just crisp.

Avocado Crostini with Parsley Pesto and Sea Salt

Avocado Crostini can be made with the traditional baguette, French bread (as we did) or a well made gluten free bread…

 In a blender, combine the parsley leaves, cilantro (don't over do it), garlic and olive oil and puree until smooth. Season with salt and pepper

Avocado Crostini with Parsley Pesto and Sea Salt - Parsley Pesto

Avocado Crostini with Parsley Pesto and Sea Salt - Parsley Pesto

Top the baguette toasts with the avocado slices drizzle the parsley pesto over the crostini add sea salt to taste

Avocado Crostini with Parsley Pesto and Sea Salt

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Ingredients

• baguette, French bread or a well made gluten free bread cut into diagonal slices
• cup extra-virgin olive oil, plus more for brushing
• flat-leaf parsley leaves
• cilantro (just to add a background flavor, don't over do it)
• garlic cloves
• sea salt
• Freshly ground pepper
• Hass avocados—halved, pitted and thinly sliced

Avocado Crostini with Parsley Pesto and Sea Salt

Directions

Preheat the oven to 350°. Brush the baguette slices with olive oil baking sheets. Bake the baguette slices for about 8 minutes, until they are lightly browned and just crisp.

In a blender, combine the parsley leaves, cilantro (don't over do it), garlic and olive oil and puree until smooth. Season with salt and pepper

Top the baguette toasts with the avocado slices drizzle the parsley pesto over the crostini add sea salt to taste

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Wicked Cellars Everett Washington Wine Tasting - July Art Walk 2012 “Art of the African Mask” Exhibit...

Wicked Cellars Everett Washington Wine Tasting - Music of Mohammed Sahibu's Soyaya

Wicked Cellars Everett Washington Wine Tasting - July Art Walk 2012 “Art of the African Mask” Exhibit

Wicked Cellars opening of the “Art of the African Mask” exhibit during Everett’s July Art Walk night with a tasting of South African wines and the music of Mohammed Sahibu's Soyaya, native of Ghana and a master of African rhythms…

Wicked Cellars Everett Washington Wine Tasting 

2011 Southern Right Sauvignon Blanc***+ tropical, great mouthfeel

Sequillo White**** melon, honeydew

2009 Tormentoso Mourvedre***J red fruit, leather, cloves

2008 A.A. Badenhorst Family Red***+ black cherries, peper

2009 Rupert & Rothschild Classique***+ dark chocolate, aniseed

2008 Stark-Conde Stellenbosch Cabernet Sauvignon**** black currant, fig, tobacco

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Around Town

Lombardi’s Italian Restaurant and Wine Bar – Mill Creek – July 21^st 2012 Update

Outside - the forms for the new planters and patio have been poured

Lombardi’s Italian Restaurant and Wine Bar – Mill Creek – July 21^st 2012 Update

Lombardi’s Italian Restaurant and Wine Bar – Mill Creek – July 21^st 2012 Update

Lombardi’s Italian Restaurant and Wine Bar – Mill Creek – July 21^st 2012 Update

Lombardi’s Italian Restaurant and Wine Bar – Mill Creek – July 21^st 2012 Update

First Look Inside…

Looking towards the bar

Lombardi’s Italian Restaurant and Wine Bar – Mill Creek – July 21^st 2012 Update

There is a gas fireplace between the bar and party room to the left…

Looking towards the bar and kitchen

Lombardi’s Italian Restaurant and Wine Bar – Mill Creek – July 21^st 2012 Update

Towards the kitchen

Lombardi’s Italian Restaurant and Wine Bar – Mill Creek – July 21^st 2012 Update

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Snohomish Beer and Wine Specialty Shop

Snohomish Beer and Wine Specialty Shops new addition in progress

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