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Seattle World’s Fair is Cool Again (Thanks to Café Nordo)

Visiting the Space Needle was not on the top of my “must list” when I moved to Seattle six years ago.

To be honest, it seemed like one of the city's miscalculated impulseslike getting a lower back tattoo or a car phone.

Maybe that's because my vision of future worlds is more fired up by the likes of Back to the Future or Bill and Ted’s Excellent Adventure than that of the Jetsons. Read more »

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An Exclusive Musical Tribute to the Viaduct

viaduct

Our offices are right next to Phase 1 of the Alaskan Way Viaduct demolition, so we've had a front row seat to all the machines pick-pick-picking away at the doomed highway. In a surge of nostalgia for the concrete disaster-waiting-to-happen, I wrote a little song about the Viaduct. My husband Daniel Spils, a music producer, added a bunch of layers to fill it out. Then our friend (and musician and animator) David Nixon added video. And "O, Viaduct" was born. Hold hands and sing along, everybody! Read more »

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Queen of Norway Opens in Ballard Next Month

In our November issue, we named restaurateurs and nightlife empresarios (Po Dog, Grim's, The Social) Laura Olson and Chris Pardo to our list of Most Influential Seattleites. Read more »

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The Must List: Visqueen's Last Show, Holiday Shopping and...Skiing?

MUST SHRED...MAYBE?
Ski Season Kicks Off at Mt. Baker Read more »

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Thanksgiving Cheat Sheet, Part 6: Let the Turkey Rest

Remember that the turkey can sit, cooked, under foil on the counter for 45 minutes and be perfectly fine (actually better!) than if you're rushing it to the table and cutting into it right away.

Meat that is allowed to rest is juicier, so err on the side of having the turkey done early: just tent with foil and use the oven to rewarm or keep warm the green bean casserole and mashed potatoes. 

This also means you have plenty of time to get the gravy just right.  

Happy Thanksgiving!

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A La Mode Doubles as Pie Shop and Community Center

By: 
Rachel Hart

In case you haven’t heard, pies are the new cupcakes. And with all the sweet shops dotting our landscape, most of them with tasty enough pies, picking the best one comes down to a couple of things for me: experience and proximity.

Check and check, ever since Chris Porter (below) opened A La Mode Pies on Phinney ridge and 59th a couple of weeks ago.

He not only gave the pie-neglected Phinney/Greenwood/east Ballard neighborhoods a much needed boost but also carved out a mini community center of sorts. Read more »

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Thanksgiving Cheat Sheet, Part 5: Cocktail Snacks

Cocktail hour is essential in my holiday happiness (Don't judge, Schick Shadel).

Luckily my inlaws are Midwestern, so instead of water they just drink Labatts starting at noon.  But still, cocktail hour comes around every day around 4pm. Read more »

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Plastic Bag Ban Floated by Seattle City Council

plastic bag ban floated in Seattle

The Seattle City Council is trying again to do away with so-called single-use plastic bags--this time, from all retail outlets (not just grocery stores) and this time, with a twist: Paper bags would still be available, but we'd be charged five cents per (the retailer keeps the money). The idea here is to gently coerce us to get our lazy butts in gear and dig the reusable grocery bags out of deep storage (read: shoved under the back seat). Read more »

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Portlandia Coming to Seattle

Fans of “Put a Bird On It!” and the adult hide-and-seek league, brace yourselves. “Portlandia: The Tour" is coming to Seattle.

In case you live under a big unfunny rock, this popular TV series, set in Portland, distills the stereotypical Northwest mindset in over-the-top comic sketches like this one about "Dumpster Divers": Read more »

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Thanksgiving Cheat Sheet, Part 4: Mushroom Pate

When we're hosting out-of-towners days before the big holiday dinner, I like to cook other things ahead of time, so that I'm not exhausted from entertaining before Thanksgiving even happens.

A day or two ahead of time, I'll throw together my favorite mushroom pate (recipe here).

I use crimini mushrooms, since otherwise, as my father-in-law likes to say, "this pate would cost $100 to make." Read more »

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