I’m taking a break but will re-post some favorite shots while I’m gone. It’s Farmer’s Market season. The plaza of our new Civic Center is going to host the Farmer’s Market but I don’t think it’s ready yet.
Category: Food
Berries to be
It’ll be a few months but we have blackberries to look forward to.
The spice of Sequim
Sequim Spice and Tea relocated onto West Washington Street last year, into a spot that assures them better visibility and foot traffic. I wandered in for the first time last fall as I squired visitors around town. They sell bulk herbs and spices: the usual things you’d expect in a typical spice rack plus blends, seasonings, and flavored salts and sugars to add new zest to your cooking.
There are bulk teas in a back corner. Though I haven’t sampled any, some of them smell delightful.
Here’s what to look for if you come to town. This is the former location of Pacific Mist Books which closed when the owner retired to leave town and care for her mother.
Bunny love
Another year, another bunny. Hope you had a great Easter or Passover.
Happy Easter!
Bunny or eggs? Jellybeans? Marshmallow chicks?
See’s chocolate eggs have long been my Easter treat of choice. See’s Candy is a San Francisco institution and it’s sold here and there in Washington state. This year I resisted. They never last. I start with a little taste and walk away. The whole day goes like that. “I’ll stop after this one.” Who am I kidding?
I thought I’d actually be virtuous this year and stay away from chocolate completely. I weakened in the end. There’s a chocolate bunny on my agenda today. The ears go first.
Love bug
I remember these candies from school days when everyone bought cheap boxes of Valentines and addressed them with careful block letters to the whole class. In those days these were the ubiquitous treats. In classifying this post I checked a box for “food.” I’m not sure these things qualify, really. Even when I was a little kid they didn’t taste much better to me than sweetened chalk. I considered buying a box the other day. They were cheap enough. Naaah. I took a picture and I’ll call it good.
It isn’t lemonade
In a comment yesterday Kibi waxed poetic on the joys of preserved lemons. It just so happened that I’d started this jar of preserved lemons the night before. Last night I topped off the juice and it’s on its way to total deliciousness.
I couldn’t find an online link to it but if you can put your hands on the current January 2015 issue of Sunset magazine there is a simple recipe for preserved lemons. I’ll be deploying an accompanying recipe that’s next to it, chicken with preserved Meyer lemons and olives, as soon as this batch is ready for prime time. And if you can’t find Sunset and want the recipes, leave a comment. I’m sure I can help out.