What better way to end 2012 than by posting photos from our Thanksgiving trip to Fargo, North Dakota. My mom recently moved back there (where she’s from) after 40 some-odd years of living in Chicago. I remember going to Fargo somewhat regularly while growing up, but I had not been back there for probably 20 years. It was an adventure.
We stayed at the Hotel Donaldson (from now on, referred to as the HoDo), which if you are going to Fargo, is where you need to stay. You will look at the prices and you will think to yourself, “Really?” But my advice to you is to move past that and just do it (especially if you can swing the non-refundable, advanced purchase rate). There are tall ceilings, fluffy beds, exposed brick walls and a lot of art in the walls. A very modern vibe in an historic building charm. And here’s one of my most favorite things — the bathroom towels were super plush and steel grey in color. Non-white hotel towels. That is so unexpectedly awesome. Towel win!
The hotel also has North Dakota’s only AAA 4 diamond restaurant and a pretty nice lounge-bar-type eatery. . . . → Read More: End of 2012 Photos, Part 2: Fargo, ND
I am taking these last few, precious days of 2012 to post things that I should have posted much, much earlier. This trip to Seattle for instance, happened way back in September but unfortunately, time got away from me. Hopefully, I can do a much better job in 2013. That’s the goal anyway.
But back to September — we headed up to Seattle to see the King Tut exhibit at the Pacific Science Center (hey! the exhibit is there until 1/6/13! But you can no longer take photos), we ate a lovely dinner at Lecosho and we stayed at Hotel Andra. It was just a quick overnight trip but it was a lot of fun. Here are the pictures.
I wish I remembered to take photos of all the informational notes for each item. Fail.
This however, I know is Akhenaten. While in college, I took a whole class on his reign. Monotheism!
A really huge Akhenaten statue. Sun god. Amarna style.
A gold funerary mask. And . . . → Read More: End of 2012 Photos: Seattle
Okay, so this will be a fairly quick French Fridays with Dorie, as I’m currently traveling and in the wilds of northern California (Ferndale, to be exact). Back home in pdx tomorrow, hooray!
Celery Root Puree. So. Yeah. I actually kind of liked this but I wasn’t a huge fan. As in, I’m glad I tried it but I’m not sure I’ll be making it again. We had this with our pre-Christmas dinner before a week of traveling.
Okay, a link to everyone’s posts and photos. And happy New Year!
Celery Root is kind of ugly, non?
After peeling. A little better but still kind of aesthetically-challenged.
Simmering in the milk and what-not. I think I added garlic too.
Pureed and ready to go! I actually made it the day before and then reheated.
Our pre-Christmas dinner: roasted game hens stuffed with millet, rosemary & lemon zest, roasted root vegetables (acorn squash, carrots, parsnips, fennel & garlic), celery root puree, and salad. And wine.
. . . → Read More: FFwD: Go-with-everything Celery Root Puree
When I think of Cheez-its, I don’t immediately think of France, but in the spirit of French Fridays with Dorie, I’m willing to go with it. Perhaps French people just looooove Cheez-its? Kind of like Jerry Lewis?
There’s also probably an intro to the recipe or something that explains this connection but the book is downstairs and I am up here and it’s 7:00 AM and I don’t plan on going downstairs again until leaving for work. So there’s that.
Okay, notes and stuff:
1. I have been making a lot of crackers lately. That is a lot of butter. I have been trying this new thing where I replace about 1/3 – 1/2 of the butter called for in cracker recipes with olive oil. That worked here!
2. For cheese, I used mostly cheddar with just a little manchego added in.
3. Speaking of all of my cracker-making of late, I have started using a shortcut where I roll the dough out on parchment, then use a pastry cutter (like a small pizza cutter with a decorative edge), to slice the dough into crackers, and then just bake them like that (not separating them out). That technique was moderately . . . → Read More: FFwD: Cheez-it-ish Crackers