Road Trip to Seattle: The Eagles, Pumpkin Muffins and Pike Place Market

 

 

It seems that as we get older, time just seems to fly by like the wind. A gust (life happens) comes along and before you know it another month has just flown by. Where did it go? what the heck happened? Wasn’t it just October 1st yesterday!??

Since time is definitely not standing still, I have decided to start marking things off that bucket list. My list is quite long so, if i’m going to see and do all of the stuff on my list, I need to get moving on this thing.

The Eagles happen to be one of my all time favorite bands and I had never seen them live. When I found out they were coming to Seattle (about 4 hours drive from Portland) I just knew that this was my chance. I had to go!

I got the tickets, my friend Denise booked the train ride(the train stops right at the stadium where the concert was being held) and here brother just happened to have a place in the city where we could stay. It was perfect!

After a long month of waiting, concert day had finally arrived. We were so excited to get out of town and have some fun. We packed wine and yummy snacks (Cheeses, salami, fruit, crackers and chocolate) for the relaxing train ride.

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Yummy Pumpkin Muffins, Delicious with a Pumpkin Spice Latte

Denise made some delicious pumpkin muffins to take, as well. With a stop by the coffee drive up to pick up some lattes, we were on our way. Her husband drove us to the train station and dropped us off. The excitement was booming!

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At the station

After about 15 minutes at the train station, we find out that the train was cancelled. What??? Who cancels a train??!! Ok, time for plan B. Denise gets her money refunded, calls her husband, he picks us up, we drive to her house to drop him off, we are now driving to Seattle. Road Trip!

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Once we arrived, we dropped off our bags, called a Lyft and made it to the show with 30 or so minutes to spare. Time enough to stop by the Beer Garden before heading in.

We made our way inside and found our seats. The show started shortly after we sat down. Opening act, The Doobie Brothers. I had seen them before, several years back, they were still just as great.

The lights went down and suddenly I hear that impeccable harmony. Seven bridges road was the opening song. It was a beautiful thing.

They introduce Deacon Frye (The late Glenn Frye’s son) he does a beautiful rendition of his father’s song “take it easy”. My eyes start to well up.

A song or two later they introduce Vince Gill ( also singing some of Glenn’s songs). He does a beautiful rendition as well of “Take it to the Limit”. Tears are now flowing.

The great music and tears continue as Don Henley chokes up a bit when he talks about his late friend and the song that they wrote together.

Then they did a showcase of songs by Joe Walsh. Some from the Eagles and some from his solo and James Gang works. This did not disappoint. He looked great, sounded great and rocked the place.

The show was an emotional rollercoaster for me, It was like a tribute of the amazing talent of each individual member, a memorial of a friend that had passed and a comeback story all rolled into one. Needless to say, it was Awesome!

After the show we decided to look for a place to eat. We were famished, since we did not get to have our leisurely meal on the train as planned.

Note to self, eat first next time because everything around the stadium seemed to close at midnight. On a Saturday night, mind you. after roaming the streets and asking several passersby we finally found a pub that was still open and serving food. The struggle was real, guys.

The next day we decided to take a trip over to the Pike Place Market before heading back home.

 

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It was a beautiful day and the market was bustling with people. We walked around a bit before deciding on a little German deli for lunch. Bavarian Meats

 

Denise had a Brat on a bun with sauerkraut and I decided to be adventurous and try the curry sausage. Beer sausage with a curry ketchup sauce and served with fries. It was delicious and different.

For dessert, after browsing the endless amount of options, we opted for a little French pastry shop and coffee. Le Panier , another amazing choice.

 

After drooling over the cases of sumptuous pastries, I decided on the Amondine.

Amandine: Criossant with Crème d’amande inside, with toasted almonds and a cappuccino.

YUMMY!!! My life was complete. Time to head back home and mark one off my bucket list. It was a wonderful trip with a wonderful friend. Here are a few more scenes from the Market and check out the Pumpkin Muffin recipe at the link below. Denise added a few chocolate chips to each muffin. Delish!   Pumpkin Muffins.

Pumpkin Pecan Crunch Muffins: (Recipe by Jennifer Segal @ once upon a chef)

  • 2 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon each: ground cloves, cinnamon and nutmeg
  • 3/4 cup unsalted butter, softened
  • 1 1/2 cup granulated sugar
  • 2 large eggs
  • 1-15 ounce can 100% pure pumpkin

For the topping:

  • 5 tablespoons all purpose flour
  • 5 tablespoons unsalted butter, melted
  • 6 tablespoons turbinado sugar
  • 3/4 cup chopped pecans
  • heaping 1/4 teaspoon cinnamon

 

  • Preheat the oven to 350 degrees. Spray two standard muffin pans with non-stick cooking spray.
  • Begin with the topping: Combine the flour, butter, demerara sugar, chopped pecans and cinnamon in a small bowl. The mixture will be quite wet. Set aside.
  • Move on to the muffins: In a medium bowl, whisk together the flour, salt, baking powder, baking soda, cloves, cinnamon and nutmeg. Set aside.
  • In the bowl of an electric mixer, beat the butter and sugar at low speed until just blended. Add the eggs one at a time, beating well after each addition; continue beating at medium speed until very light and fluffy, a few minutes. Add the pumpkin and beat until combined, scraping down the sides of bowl as necessary. Turn the speed down to low and mix in the flour mixture until just combined.
  • Use an ice cream scoop to transfer batter to muffin pans, filling each muffin tin about ¾ full. Using your hands, divide the topping evenly over the batter. Bake for about 30 minutes. Let the muffins cool on rack for 10 minutes, then turn out onto rack to cool completely (use a butter knife to lift them out of pan).

Add a few chocolate chips to each muffin before cooking.

Enjoy!

 

 

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Easy Weeknight Posole

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Oh Posole, how yummy art thou? I remember the first time I tried Posole, it was immediate love for this dish!

A friend had invited me over to show me how to make this wonderful soup from his home country.  I am always open to learning new recipes and absolutely love Mexican food so, of course, I said yes!

I was never much of a fan of hominy but after sampling this dish my mind was changed. I had never had a soup quite like this! A warm flavorful broth perfectly seasoned with an earthy chili base, onions, garlic and aromatic spices then topped with a bit crisp cabbage, fresh cilantro, cheese and crumbled crunchy corn tortilla. And the squeeze of fresh lime sent it over the top!

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Since this is one of those dishes that can typically take a good portion of the day to make, I decided to create a quicker version, without sacrificing taste, so that it could be enjoyed more often.

I make up a batch of Mexican Adobo Sauce to keep on hand and use this for the chili base of this soup. I also keep packages of pulled pork and pulled chicken in the freezer for quick meals, like this soup. For pork recipe Taco Tuesday! and chicken Crock-Pot Roasted Chicken check out these links.

Rotisserie chicken or pork carnitas from your local grocery store will work as well. Be careful with the salt though, you probably will need to omit the salt from this recipe or season to taste once recipe is ready to serve.

Buen Provecho!

Easy Weeknight Posole:

  • 1 small onion, julienne
  • 1 large clove garlic, minced
  • olive oil
  • 2 cups cooked pulled pork or chicken
  • 1 cup Homemade Mexican adobo sauce (Mexican Adobo Sauce)
  • 4 cups good quality chicken broth
  • 1-25 ounce can hominy, drained and rinsed
  • 1 bay leaf
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon mexican oregano
  • 1/4 teaspoon smoked paprika
  • Kosher salt and freshly ground black pepper to taste

Toppings:

  • chopped cabbage
  • fresh cilantro, torn
  • cojita cheese, crumbled (or your favorite cheese)
  • crunchy tortilla strips, or crumbled tortilla chips
  • fresh lime wedges

In a pan, over medium heat, cook onion and garlic in olive oil until tender and translucent. do not brown. Add cooked pork/chicken and adobo sauce, cook about 3-4 minutes, stirring occasionally. Add broth, hominy and seasonings, stir to combine. Bring to a boil, then reduce heat and simmer uncovered for about 30 minutes, stirring as needed.

Ladle soup into bowls. Top with cabbage, cilantro, cheese and tortilla strips. Squeeze with fresh lime wedge.

Yum!

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Mexican Adobo Sauce

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Mexican Adobo is a sauce made primarily of chili’s, garlic, spices and vinegar but can have many variations. It is used as a base or marinade in traditional Mexican cooking.

I like to make a batch of this up and use in soups, marinades and sauces. It will keep in the fridge for about a 5 days but you can also package it up in portions and freeze it for about 3 months.

I have created several recipes (coming in my next few posts) that will include this sauce. A new twist on a classic Mexican soup, vegetarian burritos, yummy enchiladas and more!

So, make of a batch of sauce and come join me on this culinary journey. It’s gonna be yummy!

Mexican Adobo Sauce:

  • 1-2 ounce package of ancho chili’s
  • 3 guajillo chili’s
  • 8-10 cloves of roasted garlic (you can find packages in the produce section or roast your own) I roasted my own
  • 1/2 teaspoon mexican oregano
  • 1/2 ground cumin
  • 1/8 teaspoon ground cinnamon
  • 3 tablespoons apple cider vinegar
  • 1 1/2 teaspoons kosher salt

In a warm pan, over medium heat, lightly toast chilis on each side until they become aromatic and pliable. about 2-3 minutes. do not brown or they will become bitter. Remove stems and shake out seeds.

In another pan bring 2 cups water to a boil. Add warm chili’s to water, bring back to a boil then turn to low and let chili’s soak for 20 minutes.

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In the bowl of a food processor or blender add chili’s with liquid and roasted garlic. Blend until smooth. Scrape down side of bowl. Add remaining ingredients and blend to combine.

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Strain sauce through a fine sieve. cool thoroughly and store in a glass jar in the fridge up to 5 days or 3 months in the freezer. Use sauce in the yummy recipes to follow or use it to create your own masterpiece.

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Enjoy!