Strawberries, Sauces, and Lemon Drops

Michael, Camille, and I went out to dinner tonight at Grazie in Bothell. I had never had lasagna before and now I know what I’ve been missing.

Michael said Grazie does lasagna right. I may have good lasagna in the future, maybe even one made from someone’s treasured family recipe, but it will never be as good as the lasagna I had there. They topped it with three sauces arranged to resemble the Italian flag: a red meat sauce, a white béchamel, and a green pesto cream. It was rich, filling, and absolutely wonderful … and I have plenty left for lunch tomorrow.

For dessert, Camille and I shared Strawberries Marsala: fresh strawberries nestled in a cloud of whipped cream, mascarpone cheese, vanilla, and marsala wine. I’ve never had anything like it, but I’ll definitely be on the lookout for it from now on.

Michael and I both ordered Lemon Drops—lemon juice, vodka, triple sec, and simple syrup served in sugar-rimmed martini glasses. Who knew lemon anything could be so good?

I am full, happy, and looking forward to sleeping very well tonight. Also known as “the food coma.”

Shower Time and Smoked Meats

When I first arrived, Camille casually mentioned that she forgot to tell me we were going to a baby shower. Well, that day has arrived!

Camille’s youngest sister, Alexis, has a son named Colby, whose wife, Natasha, is due at the end of September. Alexis is married to Doug, and Doug’s brother, Matt, and his wife, Darcy, built their own house; that’s where the shower was held.

It was a combination baby shower and family get-together, so men and children were also there, something that never happens at showers on the East Coast. It was fun!

Doug worked some magic with a smoker and made pulled pork the day before, then grilled hamburgers the day of. Potato salad and all kinds of chips and dips rounded out the menu. Everything was delicious.

Natasha was glowing and beautiful while opening gifts, and Colby read each of the cards aloud. They were very cute together, and you could tell how excited they were. It will be a girl named Juniper.

Proof of Love: Salmon and Smoke

Today we finished clearing out Camille’s side of the garage. She was very happy; she now has more room to get in and out of her car. It took a couple more hours, and there are still a few things that need to be ‘gotten to’, but overall, Michael has a solid head start and may be able to keep his momentum going with the other garage bay.

I had a blast helping him. As we sorted through things (putting stuff away, tossing junk, and fixing a few odds and ends) I learned about tools, saw blades, and how to use a utility knife. I even got to show off a little when I used the power washer. That was fun. I managed to spray most of the cherries off the driveway… at least for now.

After all that, Camille made salmon for dinner again. She loves me. She doesn’t say it, but I know she does.

This time it was King salmon. We had jasmine rice and a Caesar salad alongside, and she baked a blueberry crumble using fresh blueberries from Jeff’s garden. It was wonderful.

She grills the salmon on cedar planks. When I told her Wegmans was all out, she told me I could just order them on Amazon. (Honestly, is there anything Amazon doesn’t have?) Once the grill is preheated to about 400°, you place the fish on the cedar planks, close the cover, and keep an eye on the smoke. You don’t want it to burn. It takes about 15 to 25 minutes, depending on the thickness of the fish.

Yep. Another culinary lesson. She loves me.

Grilled, Chilled, and a Little Tipsy

 When I arrived, Michael and I talked about a few things he wanted to get done during my stay, since he was on vacation. One of his goals was to clean out the garage. We decided to start on the bay beside Camille’s car and see how it went.

We definitely underestimated how long that would take. Like most people, he had a number of little projects that had been set aside with the usual promise: “I’ll get to that later.” In a few cases, “later” turned out to be today, more than ten years later.

Since I had no idea where things belonged or how to fix anything, the easiest way for me to help was to be his gopher. I brought things to him, put things where he directed, helped lift awkward items, and vacuumed where needed, things like that. We worked for about four hours, then called it a day. My highlight was getting to work the power washer. 

In the evening, we went to see Jeff. As it turns out, Jeff’s mom, Linda, was in town from Buffalo too! It was great to catch up with the two of them, and I finally got to meet Raquel, Jeff’s girlfriend. Camille grabbed a chilled bottle of Oyster Bay Sauvignon Blanc, and off we went!

Jeff said he was going to throw some things on the grill. Turns out it was Aidells Pineapple and Bacon Smoked Chicken Sausage. I have died and gone to heaven. He served it with Linda’s potato salad, and let me tell you, the potatoes were cooked perfectly. Linda makes amazing potato salad, and one of these days, I’m going to have to ask her for a culinary lesson.

Raquel brought out a bottle of Stella Rosa Black Cherry wine, which was also very good. It’s a sweet dessert wine, but it was the perfect finish to the evening. Camille and I both had a wee bit too much to drink, but hey, we weren’t driving, and Michael was fulfilling his Big Brother Duties.

Camille’s Leftover Magic

Well, before we get to Camille's Leftover Magic, we have to show Michael's Breakfast of Champions: 

I almost forgot to take a picture! This was the most moist cake I've ever had. The perfect way to start your day! 

Now. Camille's Leftover Magic. 

Fish tacos.

I had never had one before, but I’ve discovered that Camille is the master of turning leftovers into something that feels downright gourmet. And this was so easy!

On three 6” tortilla rounds, she added some broken-up leftover swordfish, a bit of leftover coleslaw mix (just cabbage and shredded carrots), some salty sheep or goat cheese (with the texture of feta), sliced avocado, and maybe a few chopped scallions. She served them with peach salsa and sour cream on the side.

Serving size was three tacos, and she was able to make nine total with what was left in the fridge. They were wonderful—simple, satisfying, and a great way to use up leftovers.

I will definitely be making these at some point for dinner. Or if I have leftover fish from dinner, lunch the next day!

Gimlets, Gratitude, and Golden Crusts

Today was a day to relax. (Not that I haven’t already been doing that, but I’ve got a good thing going here.) Michael decided he’d be falling down on his Big Brother Duties if he didn’t get me a little sloshed while I’m out here on vacation. So ta-daaa! Tabor’s Dirty Gimlets, here we come!

 

Tabor’s Dirty Gimlets (makes two):

Pour 2 oz. of fresh-squeezed lime juice and 2 oz. of vanilla-flavored simple syrup over ice in a cocktail shaker. Add 3 shots of Absolut Pear Vodka. Shake to chill, strain into martini glasses, and garnish with a compressed rosemary sprig. (To compress rosemary: place the sprig in your palm and clap once—hard. It releases the scent.)

You have not lived until you’ve had one of Tabor’s Dirty Gimlets. I’m seriously going to have to do some shopping when I get home.

For dinner, Camille showed me how to make her homemade pizza. There’s a little forethought involved, but it’s well worth it.

Use ready-made dough. Wegmans sells it near their café or bakery section. On the morning of pizza night, rub a light coat of olive oil on the dough ball and place it in a bowl. Cover it loosely with plastic wrap. The oil keeps it from sticking to the bowl and wrap. Leave it at room temperature to rise. When you get home from work, it’ll be ready to go.

Preheat the oven to 425°. Shred some Pecorino Romano. Dice up some fresh whole-milk mozzarella. Camille uses the pre-sliced kind because it’s just easier.

Flatten the dough into a 13x9 baking sheet. It doesn’t have to be perfect, but aim for a uniform thickness so it bakes evenly. Spread the dough with Rao’s Homemade Pizza Sauce. Michael has conducted extensive taste-testing, and this one is the winner. (I can confirm Hunt’s and Ragu are not in the same league.)

Spread the cheeses generously over the sauce, then top with sliced Margherita pepperoni. Bake for 15 to 20 minutes, until the cheese is melted and the crust turns golden brown.

As I discovered, it also reheats beautifully! Just place a slice on parchment paper on a baking sheet, put it in a cold oven, and turn it to 350°. By the time the oven reaches temp, the pizza is nearly ready to eat.

From Mocha to Mayhem: A Day Beneath Seattle

Today, Michael and I did the Underground Tour. We left the house at 10:00 a.m. for our 11:00 walking tour in downtown Seattle and arrived just in time… only to be shown to the waiting area where we did just that: waited.

11:15. Still waiting.

11:30. Michael got up and asked the desk what was going on. Apparently, there weren’t enough people scheduled for the 11:00 tour, so they bumped us to the 1:00 tour.

Why on earth didn’t they tell us? I failed Mind-Reading 101 miserably! Turns out they don’t do that kind of communication here—it’s a Seattle thing. No one really talks to each other. There’s even a name for it: The Seattle Freeze. In this situation, it meant we had an hour and a half to kill.

So we did what all self-proclaimed foodies do: we found a cute little café we’d never been to. It was a French café called Mirabelle by Orphée, complete with a gorgeous mural of a Parisian café and the Eiffel Tower in the background. 

Michael had the Madison chicken salad—arugula, chicken, caramelized onion, sesame seeds, mint, and a sweet-and-sour dressing. I went simpler: a baguette with salted French butter and Bonne Maman strawberry preserves. Very yummy!

We both ordered mochas, which were rich and creamy. Before we left, I used the restroom and saw a hilarious sign and poster that made me laugh out loud:

 Still with some time to spare, we stopped at another coffee shop across the street. Michael ordered another mocha for comparison purposes (purely scientific, of course). We honestly couldn’t say which one we liked better. They were different but equally delicious. I think I’ve officially become a mocha fan.

We got back to the Underground Tour HQ at 12:45, just in time for… more waiting. But then the fun finally began.

Apparently, they didn’t exactly do things smart in Seattle back in the late 1800s. For starters, they built their city using measurements taken at low tide. Genius. Naturally, flooding became a problem, not to mention fires, mud churned up by horses and wagons, and sinkholes the size of swimming pools.

The holes began forming so rapidly that instead of fixing them, they just started naming them. According to our tour guide, they often made things worse on themselves, like using sawdust as a primary fill material. (It was cheap. So was their judgment.)

Then there was Henry Yesler, an opportunistic machinery man who set up a mill in Seattle. Within six months of arriving, some questions came up suggesting he hadn’t exactly acquired the land legally. But did that stop him? Nope.

Henry was a scoundrel, utterly lacking in morals or ethics. So naturally they made him mayor. Back then, the mayor had the power to settle lawsuits. Henry, being Henry, would sue the city as a private citizen and then settle the lawsuit as the mayor.

By doing this, he drained the city coffers twice, and that was just during his first term! The good people of Seattle rewarded him with two more terms.

Apparently, when we do something stupid, we double down on it.

Here are a few photos Michael took during the tour:

Tour Guide

Broken Concrete

Watercloset

Steel Beams supporting the sidewalk and street above

Tourist walkway. Very humid here, with a strong smell of mold.

Discarded building materials. Some of this is sure to be cut from old growth trees.

Lighting for the underground

Lighting Panel from below.

Before the 1889 Fire

Exit Sign

Roots growing down from street level

Bathtub that was discarded into the street during construction. Also discarded during construction were hundreds of dead animals and general garbage.

Please don’t lean

After the fire, trolley rails are deformed from the heat

“Sanitan Washdown Closet.”

Late 1800s letterpress with an old manual typewriter sitting on it.

After the fire. Michael thinks the building in the distance was the first building constructed for the University of Washington.

Later that evening, Camille made swordfish for dinner. It was AMAZING. I’d never had swordfish before, and now I can’t stop thinking about it. Here’s her recipe in case you want to impress someone:

 Camille’s Grilled Swordfish

• ¼ cup olive oil
• Juice from 1 lemon
• Zest from 1 lemon
• 1 tablespoon soy sauce
• 3 cloves minced garlic
• ½ teaspoon salt
• ¼ teaspoon pepper

Marinate serving-sized pieces of swordfish for at least 8 minutes but no more than 20. Grill on high for 5–6 minutes per side, or until internal temp reaches 135–145°F.

Serve with salad and Jasmine rice or rolls.

Grill Master in Training

 I’m continuing my trend of resting, sleeping, and writing. Teri’s travel journal is coming along nicely.

And so is my culinary education. Today’s lesson? Burgers don’t have to be hockey pucks. Or gourmet science experiments with a list of ingredients longer than a CVS receipt.

Camille made burgers that were juicy, flavorful, and—most importantly—not dried out to the consistency of sawdust. Here's the method:

Camille’s Simple (but Not Sad) Grilled Burgers

• Heat the grill to about 350°–400°F.
• Form the patties. About 3 burgers per pound works well. Poke a few shallow holes in each—this helps them cook evenly.
• Use 80/20 ground beef. You need a little fat to keep the burgers juicy. No need to mix in eggs, breadcrumbs, onions, herbs, or secret family recipes—just shape and go.
• Place the burgers on the grill (avoid the cross grates—they’re notorious for sticking). Turn the heat down to low and close the lid.
• Cook time: Check after 5–10 minutes. They’ll need at least 6 minutes per side, depending on thickness and grill heat.
• Top as you please: Salt, pepper, ketchup, mustard, mayo, lettuce, tomato, relish—whatever your heart desires.

Simple. Delicious. And no one broke a tooth.

Side Note to Remember: Grilling low and slow wins the burger game.

Omelet School and Gourmet Sandwiches

 It’s Sunday—time for Michael’s Amazing Omelets!

Before I came out here, I asked Michael if I could have another omelet lesson. I had a feeling I was forgetting a step or two because mine just weren’t turning out right. Sometimes they were overdone, sometimes underdone; I was definitely missing something. So as a bonus (even though he was half asleep—and trust me, he is not a morning person), he let me video him in action. Now I’ll always have Michael’s Omelet Lesson to refer to.

Turns out I was forgetting a few key things:

• Add a little water to the scrambled eggs.

• Beat the chives, scallions, and peppers directly into the egg mixture—it helps evenly distribute everything.

• Heat the bacon bits in the microwave for about a minute before adding them. That way, they don’t cool the eggs down.

• Preheat the pan! (How did I forget that?)

He also uses a dedicated omelet pan with rounded sides, which makes it easier to work the eggs. I need to get one of those. Pronto.

Camille made sandwiches for lunch, but not just your basic slapped-together deli stack. Instead of regular bread, she used rolls—toasted with olive oil and balsamic vinegar, seasoned with salt and pepper. So much better than plain old butter.

The stuffin’s:

• A slice of turkey
• A slice of ham
• Two thin rounds of hard salami
• Swiss cheese
• Lettuce
• Thinly sliced tomato

Seriously—restaurant-quality food. And so delicious!

A note about balsamic vinegar: Michael once did a little experiment. He’d heard you should always buy the highest-quality balsamic you can afford (read: the most expensive), because the taste is totally different. So he bought three bottles: a cheap one, a mid-priced one, and a $30 tiny bottle.

Turns out the rumor was absolutely true. He said you could put that fancy balsamic on ice cream and it would taste amazing.

Personally, I never knew balsamic vinegar could taste so good—so I’ll definitely be upgrading my shopping list when I get home.

Calm and Crispy Pizza

I am continuing to rest and write. I can feel my breathing slowing, and there’s a calmness washing over me that I’ve desperately needed. There is nothing to be anxious about here.

For lunch, Michael and I had reheated pizza. But not just any pizza—Camille’s homemade pizza. It was delicious, and I learned a new trick for reheating pizza so it actually tastes good and doesn’t turn rubbery or soggy. 

Here’s the method:

• Line a cookie sheet with parchment paper (this keeps the pizza from sticking and soaks up any excess grease).

• Place your pizza slices on the parchment-lined pan.

• Put the pan in the oven before turning it on. Set the oven to 350°F.

• By the time the oven reaches temperature, the pizza will either be ready or will need just 5 to 7 more minutes.

The result? Crispy crust and melty cheese—like it was just made. This is going to save me SO much money.

For dinner, we had Camille’s Quesadillas:

Ingredients:

• Extra-sharp cheddar, freshly shredded
• Chicken, cut into smaller-than-bite-sized pieces
  (Camille used leftovers from a previous dinner)
• Bacon pieces
• Red bell pepper, finely diced
• Scallions

On the side:

• Peach salsa
• Sour cream
• Diced avocado

Instructions:

Use a flat pan wide enough for a 10” tortilla to lie flat. Heat about a tablespoon of coconut oil in the pan.

Place a tortilla in the pan and give it a little twirl to coat. After a minute, flip it. (Reduce heat to low if needed.) Add cheese, chicken, bacon, and scallions to one half of the tortilla. The cheese will start to melt right away. Fold the tortilla in half, let it finish heating through, and transfer it to a plate.

Quick, easy, and so good.

A tip for leftover bell pepper:

Wrap it in a paper towel before refrigerating—it’ll keep longer.

I love Camille’s ‘cooking school’. It’s better than any class I could take because she knows my budget (or lack thereof) and my capabilities. 

The Herbs Are Planted!

And now we wait...

The Garden Is In!

I feel very accomplished. The veggies are planted, the flower beds weeded, and I even made it to Northtowns Nursery and Garden Center for a couple hanging plants for my Shepard's hook. Life is good! 

Did it travel by Roller Coaster?

 

What on earth did they do to my pizza?!?

A PD Day We Enjoyed!

Every so often (too often, if you ask some teachers), we have professional development days. Usually, these are filled with meetings that could easily be replaced by a well-written email—but I guess not everyone is as religious about checking their school email as I am.

Today was one of those days. But instead of the usual meeting marathon that leaves your teeth numb and your soul slightly dimmed, our principal—bless her sweet soul—scheduled fun team-building activities.

I know. Team-building activities. Cue the collective internal groan.

But not today! I had an absolute blast.

We started, of course, with the singing of the US and Canadian national anthems - just like the Olympics. Our staff was divided into groups: Math, Science/SS, ELA, Specials, SPED/ENL. We played a bunch of games, and the winning team got a GOAT trophy. Yes, a literal tiny goat trophy. Games included can jam, jumbo pong, corn hole, flip cup, and mat ball. And even though my team lost every single solitary round, we had the best time doing it.

The Art teacher brought us all matching ribbons to wear, and Bibler wore his bow with pride. Gutsin and Wageman were the most competitive in our group, but they had nothing on Todino-Montes from the Science team. I had never heard her swear before. Turns out, competition brings out a whole new vocabulary!

To wrap up the festivities, Admin bought us lunch—subs and French fries—which was absolutely perfect. Especially after we gave up so many runs in mat ball that someone really should’ve mercy ruled us. All that losing made us hungry. 

All in all, it was a great day. Professional development, but fun. I'm actually looking forward to our next one! 

Me, Rashad, Gutsin, Wageman, Bibler, and Dana

That's just...wrong.

 The fortune people obviously don't know how much I love cheeseburgers. 

Buffalo Wine Festival

Today was a busy day—but it ended deliciously.

The fun started bright and early at 8 a.m. with a car inspection. Nothing like coffee and emissions testing to kick off your Saturday. Shoutout to Mavis Discount Tires on Delaware Avenue—they got me in right away and had me out in 45 minutes, no fuss, no pressure, no “your air filter is a biohazard” pitch. I swear by them. Honest, fast, and they’ve never tried to sell me a cabin air filter for $79.99.

While I waited, I took a short stroll over to Bruegger’s Bagels for breakfast. Ham, egg, and cheese on a sesame bagel. No notes. Absolute perfection.

Next stop: Valvoline for an oil change and some long overdue windshield wipers. My car is five years old. The original wipers were still hanging on for dear life, and visibility during a drizzle had become more of a suggestion than a guarantee.

I made a quick pit stop at home, got started assembling the May Mensana (aka brain fuel for the people), then met up with Hope and Trisha for the main event: The Buffalo Wine Festival.

Let me just say—this place was massive. Over 50 wineries, breweries, and vendors. At the door, they handed us a wine glass, a tote bag, and a booklet... like we were about to embark on a sacred pilgrimage. And in a way—we were.

We started on the first floor. Next year, we’re heading straight to the second. Gotta outmaneuver the crowd. Strategy, people.

Highlights from the Sip Safari:

• Vieni Estates (Canadian Wine Ambassador): Their dry Pinot Grigio (6.4 g/L) was smooth, crisp, and practically begged to be paired with the tilapia currently living in my freezer.

• Skinny Wick Candle Co.: I picked up a “Summer Woods” candle that smells like a walk through a pine forest in late July. They also do wedding favors. Local, hand-poured, and delightful—support your small businesses!

• Nectar of the Vine: Warm sangria tasting? Yes please. They sell pouches of mix that can become a wine slushie or a crockpot cocktail. I grabbed one to pair with the Merlot in my kitchen. Winter's not over yet.

• Lakeland Winery: Peach Raspberry Sangria. Sweet but refreshing. The kind of drink you pour into a cold glass when the sun finally remembers Buffalo exists.

• Three Brothers Wineries: Their “Zero Degree of Riesling” had just 0.9 g/L of sugar. Easily the driest, smoothest Riesling I’ve ever had. Like, this-is-my-personality-now good.

• Nothing Bundt Cakes: Let’s talk dessert. Their White Chocolate Raspberry bundt cake is what the angels serve at brunch. I also grabbed snickerdoodle and carrot—tiny, single-serving sizes, which technically makes it portion control.

• 

• Thousand Island Wineries: Their St. Lawrence Red, a semi-dry delight, came home with me. I’m saving it for a steak night.

• Pellicano Vineyard: They had a range of sweet wines, but their Chianti Riserva—a bold, dry red—won me over. Spaghetti and meatballs, you’ve met your match.

• L&J Creations: I caved and bought a hand-painted butterfly stemless wine glass. Did I need it? No. Did it spark joy? Absolutely.

• 

• Springbrook Hollow Farm Distillery: Picked up some Adirondack maple syrup. Pancakes next weekend just got a promotion.

• Bee Spit Meadery: I’ve never liked mead—until today. Their “Drunken Barrel” mead is made with root beer (yes, really), and it’s dangerously smooth. Also, very high alcohol content. This is a "sip and stay put" beverage.

• Jill’s Gourmet Dips: They sell mix packets—you add your creamy base of choice. Their Buffalo Blue had just the right kick. 10/10 snack.

Despite the snacks throughout the day, by 3:30 I was hungry-hungry. So we wrapped it up with a trip to Amherst Buffet Chinese Restaurant. I definitely ate more than I should have, but hey—festival calories don’t count.

We finished the day at Jo-Ann Fabrics, which is sadly going out of business. I stocked up on yarn (25% off!) and jewelry fixings (40% off!). They’re restocking daily, and yes, I’m already planning my return.

All in all, a 10/10 Saturday. Good friends, great wine, surprising mead, and an alarming amount of bundt cake. What more could a gal ask for?

Hope and I - I'm actually taller than she is now!

Trisha and I 

She's bending her knees so her head doesn't cover the sign, and I'm standing on my 

toes to try to look taller. We have a lot of laughs!