CAN'T GET ENOUGH

Molly Moons Ice Cream 917 E Pine St(between Broadway & Nagle Pl) Seattle, WA 98122 Talk about three months to finally get into this place (It has been on the mind, budget, and I was focused) It was the LINESSSS.....YIKKKEEESSS. I patiently waited until the right time, and it was perfect three kids and me. I think the staff is great, but my impression of the staff wasn’t what I expected. They need to be enthused its ice cream for heaven sakes. Every time I mention Molly Moons, people having nothing but good news to tell me about their ice cream. I’m all about the experience; then again I know how they feel sometimes. I really have to express the cleanliness of the environment. Molly Moons has a welcoming and spacious ice cream shop. Many I have been to are small. I look back on the days where lines are outside and realize this place holds a lot of people. I really can only imagine what it would be like. I enjoyed walking straight to a cashier and talking to her about n...

YUMMM... 1/2 cup C&H Dark Brown Sugar 2 tablespoons paprika 1 tablespoon black pepper 1 tablespoon chili powder 1 tablespoon salt 1 tablespoon onion powder 1 tablespoon garlic powder In a medium sized bowl, mix together all ingredients. Rub on chicken, beef, or pork; allow to rest 5 minutes before grilling, or wrap meat in foil and refrigerator overnight to grill the next day. Yields about one cup, covering 2 to 3 lbs of meat. Rub can be prepared in advance and stored in an airtight container.

Pike Street Fry Fish 925 E Pike St (between Broadway & 10th Ave) Seattle, WA 98122 Enjoy! This place has amazing crunch and flaky cod, halibut, shrimp, and many other tasty treats. In addition to their homemade french fries enjoy a delicious dipping sauces. I stood in line with many questions and thoughts (when don’t I) and the gentleman was able to guide me through the menu after stating it was my first time. These friendly co-workers talk you through the menu and personalize your order with “Daisha” fried cod order is ready”. I enjoy that especially with all the anticipation built up for. They have really good water for: FREE (I had four glasses). Maybe I was just thirsty, but it went well with the fish. I bite into one bite and it was MINDBLOWING. Have you ever had fish that is sooo delicious you look down and ask yourself “I don’t remember eating that piece, let alone the whole plate”. Shall I ask for seconds, knowing it was just that darn good. Well, that was my experience....

My YMCA Going Away Party Joey's 901 Fairview Ave N Seattle, WA 98108 This is my favorite restaurant (if you know me you know I am NOT lying) was my favorite first date and the best introduction to Joey’s Lake Union. I understand this was here before, but I had never been and glad I did. I know the menu better than the waitress. HEHE J Joey’s has given me great menu ideas and festive ways to display food. From Birthday after birthday, to events, happy hour, and much more I have enjoyed many late afternoons and evenings. Top Favorite “Have to‘s ” 1.) CHICKEN SOUVLAKI grilled chicken breast, bacon, aged cheddar, tomato, onion and roasted garlic aioli served with fries.* 2.) BABY BACK BARBEQUED RIBS slowly braised in spicy honey barbeque sauce, with fries & buttermilk dill coleslaw.* sometimes I get the chicken and ribs 3.) PANANG PRAWN CURRY BOWL stir-fried with vegetables in a red coconut curry cream with thai basil and peanuts. 4.) VIVA SALAD roasted ch...

You can store sweetened and condensed milk up to six months. Make sure you mark or label your cans. If you cook like me and you're all about bargins you must write on your cans. One or two months might be ok, but like a wise women told asked me "how long has it been sitting on the shelf in the store"? "idk", therefore its best to go by the date on the can. Flavor starts to go and when you cook it alone it may not taste very good.

Ingredients 1 1/2 cups mango, peeled, pitted and roughly chopped 3/4 cup fresh cilantro (loose pack, not chopped, stems and all) 2 chipotle peppers in adobo, plus 1 tablespoon adobo sauce 2 tablespoons unseasoned rice wine vinegar 4 cloves garlic, peeled 2 tablespoons fresh lemon juice 1 tablespoon canola oil, plus extra for grill 2 teaspoons kosher salt 1 teaspoon freshly cracked black pepper 2 pounds chicken thighs and drumsticks, bone in, skin on Directions Put the mango, cilantro, chipotle, vinegar, garlic, lemon juice, 1 tablespoon of oil and salt and pepper, in a food processor and puree until smooth. Adjust seasonings, to taste. Add the chicken with half the mango mixture to a resealable plastic bag, and massage to coat the chicken with the sauce. Refrigerate at least 6 hours to marinate. Put the other half of the mango mixture into a small saucepan and simmer over low heat until thick, stirring often, about 15 minutes. Set some of the simmered chipot...

Thai Dipping Sauce 1 cup Sweet Chili Sauce (available at Asian Markets or in Asian aisle of supermarket) 1 tablespoon soy sauce Mix chili and soy sauce until well blended.