On the way over to her shift at Anchovies and Olives on 12th.
These shoes are Clarks. Samantha was telling me that these heels are really comfortable even if you are on your feet all day. Since I walk everywhere for the most part I am always looking for comfortable shoe options.
I featured Nova over the weekend on my most recent Hill Style feature over at CHS. I love her cats eye sunglasses. And these Fluevogs! She was on her way to the graduation of her dance students. Dancers so often have such unique style.
We spent Friday and Saturday on a whirlwind adventure up to Vancouver, BC. I was lucky enough to be in the good hands of fellow blogger Stacy of Bijou Living and her husband Brad. They were both born and raised in Vancouver so their suggestions on where to go throughout our time there did not disappoint.
We stayed downtown at The Renaissance overlooking the water. That little barge next to Don's head is a Chevron gas station for the sea planes that were coming in and out from Vancouver Harbor.
It rained pretty hard during our visit which was bad for taking photos outside but a great excuse to relax our hotel room, hang out at Stacy and Brad's beautiful apartment (with an amazing view) on the other side of the Harbor and enjoy lots of great food without feeling rushed to explore the city.
We had the best dim sum I have ever eaten at Fisherman's Terrace in Richmond. In the entire restaurant we were the only non-chinese diners... always a good sign.
Chai fish and peanut congee
BBQ pork pastry. Do any chinese restaurants in Seattle have this? We've never seen them and it was the best thing that we ordered.
Shrimp, spinach, scallion and water chestnut dumplings
Fried shrimp dumplings and "salad". The salad was a sweet garlic dipping mayo.
Steamed BBQ bun
I forgot to take photos until after the food was gone everywhere else we went. If you head up to Vancouver though I highly recommend Alpha Global Sushi in Yaletown. That was our last meal before heading out of town yesterday and it was wonderful. Fresh fresh fish and really unique rolls.
There were a lot of sweets consumed over the weekend but the most note worthy were the collection of pastries we picked up at The Notte's Bon Ton Bakery on W Broadway in Kitsilano. It reminded me a lot of our favorite Boston bakery, Mike's in Little Italy. We brought this box home and have been eating it all day today. Amazing.
I found Anne on her way to meet a friend at Totokaelo. She works in the creative department at Filson managing photo shoots for the catalog and website. We talked about the evolution of the company amongst the increase in heritage brand popularity. It must have been so neat for those working there over the years to watch Flison go from supplying loggers and sportsmen into a high end brand name worn by a very broad spectrum of both trend setters and rugged outdoorsmen. How special to create products with such reach and wearability.
The other day, out of nowhere, I had this vivid memory of eating a rum cake with my brother that my neighbor brought over during the holidays. I could remember the taste like it was yesterday and the image of being up past everyone in the house sitting on the counter with Wray Wray eating straight from the cake together was suddenly as vivid as if it had just happened. I had to have this cake again. So I wrote Gini (who still lives next door to my parents) and I asked her for the recipe. Don made it the next day and it was wonderful. Funny how such strong memories can just pop up out of no where like that. I think that sharing great food with someone you love creates a really strong memory because of the addition of an extra sense. Taste!
Here is Gini's rum cake recipe, simple and delicious. No one can deny the magic of yellow box cake... Enjoy.
1 box yellow cake mix (or use a white cake or yellow cake scratch recipe, but substitute rum for 1/2 c of the water or milk!) 3 eggs (I use 4 at altitude) 1/2 c water 1/2 c dark rum 1/2 c oil 1 c pecans chopped
grease and flour bundt pan place nuts in bottom mix up batter till very smooth then pour over nuts bake at 350 approx *40 minutes (*We undercooked because we like pretty much everything a little undercooked when it comes to baked goods)
while cake is cooking, melt 1 stick butter add 1 c. sugar add 1/4 c. water
Bring to gentle boil for 3 min. Remove from heat. Add 1/2 c. dark rum
When you take the cake out, immediately remove it from the bundt pan, and gently poke holes in it. Slowly baste/pour the glaze over the cake covering the sides and filling the little holes.
Kyrnan works for Nordstom Direct downtown. I caught him on his way home. Wouldn't it be fun to sit in the lobby at the Nordstrom corporate offices and watch everyone come and go for a few hours... That would be a great fashion show.