What I ate on my PNW vacation… (Part 2; Seattle)

When I vacation, my main goal is to try as many amazing restaurants as possible. Last week I posted about the food I had while in Tacoma and today we’re talking about Seattle. This is good stuff, ya’ll! (If you missed my Tacoma post, you can check it out right here, and you can read about Portland tomorrow)

Seattle-EatsWhat I ate on my PNW vacation… (Part 2; Seattle)


Piroshki Piroshki

Delicious, delicious, delicious. I have never had a piroskhi so I’m going to assume you haven’t either. It’s a sweet or savory hand pie made with the most insanely flaky crust and a variety of fillings. I tried the beef and cheese (good) and the mushroom, chicken, and rice (mind-blowing). Eat it on a curb while people watching at the Pike Place Fish Market.

Il Corvo

This is the best meal I’ve eaten in my entire life. I didn’t even know food could taste this good. Every day the menu changes and features 3-4 scratch made pastas with the most incredibly well-executed sauces. We ordered two of the three choices on the menu for the day and it was so good that even when I got hungry I didn’t want to eat again because I knew that no food would be as good as these dishes. For only $9 a bowl I feel like I practically stole this meal and I cannot believe how upset I am that this place exists so far away from my home. Go there immediately.

Rachel’s Ginger Beer

Not really a full restaurant but that’s okay. The team at RGB create an array of seasonal, fresh brewed ginger beers that are unlike any soda I’ve ever had. They aren’t too sweet and feature flavors such as white peach and hibiscus. It was an excellent refresher for a hot afternoon and I can’t even imagine how delicious it would be with some booze in it (Gin…I’m lookin’ at you!)

What I ate on my PNW vacation… (Part 1; Tacoma)

Last week I spent time in Seattle, Tacoma, and Portland. I feel like most people probably spend their vacations sleeping in late, bar-hopping, and hooking up with some strange. When I’m on vacation, I spend my time plotting out my next meal, poking around local shops, and reading in parks (or coffee shops depending on the weather). I like to go to bed early and get out the door first thing to soak up the day. When I was traveling, I ate out a lot. I’m a litttttle cash poor now but it was 10000% worth it. Here’s what I ate in Tacoma and how I felt about it (Stay tuned for the Seattle and Portland posts)

(not pictured – hilltop kitchen)

The Red Hot

I had the Hosmer Hound Dog (bacon, peanut butter, and hot dog) and tasted my friend’s Heidelberg (apple cider kraut, german beef and potato sausage, locally made relish, and spicy mustard) and was loving every bite. This was the first meal of the trip and might just be one of my favorites overall.

Ice Cream Social

I liked this but didn’t love it. Ice Cream Social has a great logo, a sweet but sparsely decorated space, and the usual flavors you’d expect from an ice cream shop with a few rotating flavors. I had cookies and cream in a cone and I feel like one visit to this restaurant was probably enough. The ice cream lacked in flavor and the cone was a little bland as well.

The Metronome

Coffeeeeee. This is a great spot to sit and crank out some work. I had an iced vanilla latte and spent a few hours working on Hoot & Holler business. The latte was fine but the real draw was the great space they have and a quiet and focused ambiance.


I popped in here for lunch and was absolutely blown away by the sandwich I chose to eat. Appropriately named “the stinker”, this gem was made with peanut butter, blackberry preserves, bacon, and blue cheese on a multi-grain bread. It sounds odd but was out-of-this-world delicious and the lavender dry soda I had with it was the icing on the cake!

Art House Cafe

I wanted to love this restaurant. The menu looks amazing and the location is next to Stadium High School which is gorgeous, but the overall experience here fell flat. I ordered the Eggs Benedict and was served a plate of eggs that were overdone, burnt potatoes, and a hollandaise that never quite emulsified. The accompanying service was spotty and slow. I will say that when we drew our servers attention to the disappointing meal she was extremely apologetic and ended up comping most of the meal. I hope they were just having an off morning because it seems like they had all the makings for success!


I love thai foooooood. LOVE IT. I LOVE IT SO MUCH. We split the pot stickers and an order of pad thai and I was not let down. It’s an excellent little spot with large plates, a great view, and quick, attentive service. I’d absolutely go back!

Hilltop Kitchen

Yum. I’d call this the best meal of the trip and I didn’t even order food for myself. We stopped in here for a drink and ordered the duck tacos and I cannot stop thinking about them. Perfectly cooked duck served with gooseberries and a fig jam. The drinks were out of this world and I would probably live there if I called Tacoma my home.

Pho King

I was craving pho in a really ugly way the first half of this trip so I snagged some pho and ate it in the park one night. It was pretty standard as far as pho goes but if you’re in the mood it’ll hit the spot for ya. The real highlight of this experience was eating it in the park.

Baked Goat Cheese

There is a restaurant in downtown Phoenix that I have a real love/hate relationship with.  The first time I went I had the most delicious eggs I’ve ever eaten in my life.  The second time I went, my eggs weren’t cooked when they came to the table….and I only realized this after I had eaten all the vegetables that were on top of them (when my server saw she gave me a new dish and paid for my meal).  Because of the great service on the day of uncooked eggs, I decided to give it another shot.  The third time I went, my food was just okay and very cha-CHING expensive.  BUT the restaurant has a lot of items that are friendly to those who don’t eat meat and have trouble with gluten so when my brother’s girlfriend came to town, I decided to give it one more shot.  We ordered the baked goat cheese and man-alive was it good.  Everything else that came across our table was immediately doused in a large helping of the goat cheese and even after we were full we kept scraping the sides of the bowl wanting more.

Baked Goat Cheese :: Sunday Morning Sugar

I took some notes on what I thought was in the dish and did a little reconnaissance about baked goat cheese when I got home.  Then, I tried to tackle my own version.  It’s really easy and I actually had pretty much all of the ingredients on hand before I started.  I made it with some Roasted fingerling potatoes (thanks Martha!) and it was a totally satisfying dinner for my mom and I.  If you’ve never had goat cheese before, make this recipe immediately.  It will change your life.  Promise.

Baked Goat Cheese :: Sunday Morning Sugar

what you’ll need:

  • 1/2 tsp. olive oil
  • 3 whole, unpeeled San Marzano tomatoes
  • 1/2 tbsp. butter, cut into tiny cubes
  • 2 cloves of garlic, minced
  • 1/2 tbsp. roughly chopped walnuts
  • 5-8 basil leaves, sliced into ribbons
  • 1 tbsp. fresh oregano
  • 1 tbsp. fresh thyme
  • 2 tbsp. goat cheese

make the magic happen:

  1. Preheat the oven to 400 degrees F.  Start with a thin layer of your olive oil in the bottom of a ramekin.
  2. Next, add 3-4 whole, unpeeled tomatoes from a can of San Marzano tomatoes.
  3. On top of those, add your butter (break it up as you crumble it in), garlic, walnuts, and half of your herbs.
  4. Give it a good stir and crush up your tomatoes as you go.  You want everything to be well-dispersed.
  5. Arrange your goat cheese in an even layer across the top of your tomato mixture.  Top with half your remaining herbs.
  6. Put it in the oven for 10-12 minutes or until heated all the way through.  The cheese should be extra melty and the tomatoes should be warm all the way through.  Sprinkle the remaining herbs on top; serve immediately.

This is seriously so so delicious.  You can use it as a dip for fingerling potatoes, french fries, warm french bread, crusty crostini, or even with just plain old crackers.  It’s such a treat and if you pretend like there isn’t butter in it then it’s got a bit of a health factor too.  After all, tomatoes and fresh herbs are definitely good for you :).

Cap’n Crunch Krispy Treats

I have the best recipe to share with you guys today.  I have the pleasure of working very close to a cute little bakery.  In this bakery, they make Rice Krispy treats except instead of using Rice Krispys, they use Cap’n Crunch*.  After an extraordinary amount of self control and countless trips where I slapped my own wrist to avoid buying them and opted for an equally unhealthy pretzel croissant, I finally caved and gave it a shot.  And you know what?  It was really disappointing.  Totally dried out and hard as a rock.  That’s $3.50 I’ll never get back–thank god all of my teeth are still in one piece!

Cap'n Crunch Krispy Treats: Sunday Morning Sugar

Even though their Cap’n Crunch treat broke my heart (and my molars), I haven’t stopped thinking about how damn good they COULD taste if they were fresh off the stove.  So I made my own.  And holy shit are they good.  The best part?  They only cost $4 for an entire tray and I got the satisfaction of licking warm marshmallow goo off of my fingers because I’m single and single girls can do those things without judgment.  These were the perfect treat after a long day which included a bird flying through the door of my office and into the lobby (which is about an inch away from my desk and way too close for comfort, if you ask me), and almost stepping on a scorpion who was trying to get cozy with my knitting.  Now I’m sharing so you can end a rough day in gooey marshmallow if you so choose.  It’s really easy too.  Did I mention that part?  All about simplicity, guys!

Cap'n Crunch Krispy Treats: Sunday Morning Sugar

what you need:

  • 1 bag of mini marshmallows
  • 2 1/2 tbsp. unsalted butter
  • 5 cups Cap’n Crunch (or whatever type of cereal makes your heart happiest)

how to do it:

  1. Heat a larger pan on your stovetop and melt the butter.
  2. Throw in the marshmallows but keep an eye on them and stir frequently.  Nothing is worse than burnt marshmallows.  When ALMOST all of the lumps are gone and your mixture looks all shiney like a pearl, that’s the perfect time for step 3…
  3. Mix your cereal into the marshmallow/butter mixture until it’s evenly combined.  Then, squish the entire mess into a parchment-lined 9 x 13 casserole dish.  You can either let it cool or simply shovel globs of sticky marshmallow-y cereal into your mouth like I did.

It’s EASY and DELICIOUS.  I think recipes around here from now on are going to be (affordable + delicious) or (easy + delicious) because those are the two best combinations at this point in my life.  It’s allllll about simplicity, ya’ll.

*I’d like to note that the spelling of “Cap’n” rather than “Captain” makes me cringe…a lot.  Why not just use the whole word?!

Simple Cauliflower

Simple Cauliflower : Sunday Morning Sugar

Sometimes the best dishes are the simplest ones.  Recently I’ve been feeling full.  Not in a “I just ate a big meal” sort of way–more like a constant feeling of fullness that has resulted in me gravitating towards lighter, easier meals.  One of my favorite veggies is cauliflower and after work the other night I showed it some love.  This is now my go-to dinner but would be just as wonderful as a side dish for those of you who require meat with your dinner.  One note I will make is that because this dish is so simple, using high quality ingredients is a must.  Use that fancy salt you bought on a whim but never touch, take the extra second to crack fresh pepper over the top of your meal, and indulge in some fine olive oil.  You won’t regret it.

Simple Cauliflower : Sunday Morning Sugar


  • cauliflower
  • sea salt
  • freshly cracked black pepper
  • high quality extra virgin olive oil
  • feta cheese

method to the madness:

  1. Bring a pot of salted water to a boil.  Add your cauliflower and cook until fork tender.
  2. Remove your cauliflower using a slotted spoon.  Drizzle with your olive oil and top with your feta and your fresh salt and pepper.

I didn’t include measurements in this recipe because you can make as much or as little as you desire.  Go ahead and cook from your heart on this one!