photoshoot

Photographer, Christopher Bachmann, came to the market and shot the most beautiful pictures of the guys working. His pictures have such a unique tone. I don't even know how to describe this style, but I would love to learn the technique. I really love these photographs. Here are some of the shots of Anders. You can see some more of his pictures (including the other guys!) on the Pike Place Fish website.

and one outtake...a man has got to eat!

slim's last chance

Anders and I seem to like to spend holidays in dive bars (remember New Years?). They just seem to be more "us." Less fussy and crowded and expensive and...and...and...

We spent Valentine's Day at Slim's Last Chance, which just happens to have the best chili in the entire city if I do say so myself. They have five varieties, but we settled on the white chicken chili over macaroni and cheese and a Kobe beef hot dog topped with the traditional red bean chili. Follow the entire meal up with nanaimo bars (quite possibly the best treat ever) eaten in the car next to a bouquet of flowers from your husband, and you've got yourself a mighty grand holiday.

(you might be wondering what's up with the Valentine's themed skulls in my art display for my husband in the top picture. It's not as weird as it may look. We love Day of the Dead stuff, and we just got back from Mexico. As I've mentioned before, I like themes!)

Happy Valentine's Day!

Hope your day is filled with LOTS of love and candy!

XOXO

*Pictures are from Valentine's Day two years ago in Thailand! We spent the day in Railay; eating tuna skewers, and, afterwards, watching a Thai musician play American classic rock on the guitar. We are a little (okay a lot!) more low key this year, but I'll be back later with this year's Valentine's pictures!

new ways to sleep

For her next trick, Maggie will show you all how to sleep around a coffee table. Ta-da!

See her other talents here, here and here.

late night date night

Went for late night happy hour to Setsuna with our friends Dina and Jake. It was a little hole in the wall place with some pretty good happy hour prices and sake. Turns out, Saturday night is Japanese karaoke, and we got to witness one of the most enthusiastic patrons perform. Not exactly sure what song it was, but the performance included running around the room AND fist pumps. Amazing. I love stumbling upon things like this. I'm from the Midwest, and I don't recall ever seeing fist pumping Japanese karaoke while eating $4 spicy tuna rolls in any of our local restaurants. Midwest, you don't know what you're missing. We'll be back for.sure.

spicy thai coconut chicken soup

It all started when I went to the store and bought two cans of black beans only to come home and find out we had FIVE cans already in the back of our pantry. I mean, I like black beans, but I don't like them that much. It became clear that we needed to have a pantry month, so Anders and I set out to use up everything in our pantry before Mexico. Our rule was that we could only buy fresh produce. We turned it into a bit of game, and, while it did make for some interesting dinners (buffalo taco salads anyone?), we were actually really successful with our mission. Putting away groceries no longer makes me cry.

We just got our first issue of Cooking Light magazine, and the feature story was about healthy chicken dinners. So, when we were actually allowed to buy a chicken, we decided to try out this Spicy Thai Soup from the magazine. It was easy to make, with just the right amount of heat and tasted great. My only issue with it is that it doesn't use black beans. kidding..kidding.

Cooking Light's Spicy Thai Coconut Chicken Soup

2 teaspoons canola oil

1 cup sliced mushrooms

1/2 cup chopped red pepper

4 teaspoons minced peeled fresh ginger

1 (3-inch) stalk lemongrass, halved lengthwise (we actually left this out)

3 teaspoons sambal oelek (ground fresh chile paste)

3 cups low sodium chicken stock

4 teaspoons fish sauce

1 tablespoon sugar

2 cups shredded cooked chicken breast (about 8 ounces)

1/2 cup green onion strips

3 tablespoons chopped fresh cilantro

2 tablespoons fresh lime juice

Directions:

Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add mushrooms and the next 4 ingredients (through lemongrass); cook 3 minutes, stirring occasionally. Add chile paste; cook 1 minute. Add chicken stock, coconut milk, fish sauce, and sugar; bring to a simmer. Reduce heat to low; simmer for 10 minutes. Add chicken to pan; cook 1 minute or until thoroughly heated. Discard lemongrass. Top with onions, cilantro and juice. Munch.

Serves four

224 calories for 1 1/3 cup

detox

You know those articles you read about staying fit while on vacation? Um, yeah, I never pay any attention to those. I'm pretty healthy for most of the year just so I can avoid anything resembling broccoli while on vacation. Vacations are reserved for 8am cocktails, big bowls of white pasta and two, okay three, trips to the dessert table (during one meal). It has taken me a few days to get back into the swing of this thing called NOT-vacation, but my carb-filled, sugar-cracked-out body is asking for some health. So, here's to getting back on track...homemade smoothies for breakfast, these protein bars and big veggie salads.

Goodbye margaritas...hello ice water.