✌️rare, Seattle #slomosnow to start your Wednesday ✌️
1 153 minutes ago
guess who is excited about her first food insta???? 🤚🏼🤚🏼🤚🏼
TBH I love trying new foods and new restaurants buuut I always forget to take pics of the food until halfway through eating it 🤦🏻♀️ But this fried chicken egg breakfast sandwich was so beauteous from @barriocapitolhill that I couldn’t forget this time! •
That’s what it looks like to me on the inside too! ⌬ ⌬ ⌬
I’ve taken up telling people that FOMO is an early warning sign. I’ve heard crazy stories about people literally crying over anxieties about wasting their life. A common refrain is that FOMO is a force of senseless distraction, something that can cripple you with inaction. For some maybe that’s true. But the fear that’s rising within me lately feels a lot more like a reaction to a horde of interruptions keeping you randomized, so that your average position in space and time oscillates around an office building during sun up. Which is really more reckless, integrated over time?
1 418 minutes ago
Let’s get it done today, 9Rounders! 👊🥊💪 No excuses!
Guess what yo, we get to sample some local PNW kombucha at camp soon @hmkpnw🌲
Happy Mountain Kombucha is the first and only kombucha company to be part of the Brewshed Alliance! @oregonwild understands that great beer and kombucha start with great water. Learn more on how to support Oregon Wild in their efforts to maintain wildlife habitats and access to clean water: ♥️
Lovely photo by @nathanaelbillings
Mayor Durkan’s first State of the City Address here in Seattle this morning - the first woman to do so in our city’s history 💪 I am so proud of my big sister and wish her the best!
12 26517 hours ago
The caramel apple I had a couple of days ago inspired me to create a caramel apple, with a twist... I read a lot of recipes, took a lot of notes and came up with many ideas...
But of course, my pink book was calling out to me... “come bake with me...”
Using the recipes, Pâte Sablée Très Friable & Mini Tartes Tatins from Patisserie by @christopefelder_officiel, I decided to make caramelized apple florets instead of the diced apple mounds, as instructed in the recipe.
I also wanted to add a cheese component to my tartlet and felt Brie would be a good compliment.
This was my first time ever making a caramel. When I added the warm water, a killer cloud of steam attacked my hand... a slight scorch... I was not expecting that steam... to any baker out there, is that normal and do you have any secrets in reducing the attacking steam?
Caramel Apple Floret Tartlet
caramelized Red Delicious apple floret over Brie on a delicate sweet pastry with a butter glaze
...next time, I think I will make the pastry round slightly thicker since it is so delicate.
I did experiment with three types of apples. The Red Delicious and Honeycrisp Apples held up to the baking process and caramelization and the Granny Smith turned to pure mush.
Eat well and go forth to #biteanotherday!
1. Caramelized Apple Floret Tartlet
3. Baked delicate sweet pastry
4. Apples (sliced and ready for caramel)
5. Apples with caramel sauce
6. Apple florets
What do you do when you have unlimited money? Build your own rainforest in the middle of a city, of course. @amazon took a cue from its namesake and opened a workspace filled with 40,000 (!!!) plants from around the world. The @seattlespheres are intended for Amazon employees to enjoy...up to a point. Their ID badges track how much time they spend inside, so no one’s going to be starting a new life in the artificial wilderness.
22 91117 hours ago
La Marzocco has been doing business in Seattle for over 30 years. In 2016, we launched @lamarzoccocafe as a way to showcase the diversity of the global specialty coffee market.
Each month, we invite a different inspiring coffee roaster or brand to take over our cafe space, implement a new menu and train our staff to create a new coffee experience for our guests. Come visit us, we would love to share coffee with you!
1 1214 hours ago
I love the process of making these vessels. After applying texture to the cylinder I “open” up the form and that stretches out the applied texture. I have been hesitant to pit fire these because I don’t want to distract from the texture but might as well give it a shot. I am only going to learn a bit more.