Nose starts with a smoldering campfire and a touch of honey. Taste is light smoke, sweet almost honey taste and a touch nutty, almond like. Over time, the taste moves into earthy herbs and spices and leather. Peat, iodine and smoke are on the finish. A very good Washington Whiskey, my favorite from Westland. I was comparing it to Lagavulin 16, a very different much peatier, smokier version that still has by heart. This is a good local staple to have on hand.
Ashley with the future addition to the family, Hamilton. He was terrified we will see how he does on Thursday. (We are not buying him at Petsmart, just a convenient meeting place. Calm down PETA.)
Since Morgan ditched me this weekend it was a weekend solo with the girls. At least I convinced them to go Whisky tasting
Sea Urchin at the market, acting like tourists.
Whisky tasting at Westland Distilling in SODO. Go if you haven’t been and are in Seattle, one of the few places putting out a peated product thats good.
Vladimir Lenin in Fremont
Skee Ball at King’s in Ballard
Big Four Ice Caves on Mountain Loop Highway
Amazing birthday brunch in downtown Seattle, WA.
Great place to head and enjoy a sunset with a different view of Seattle. With a full moon and great weather it cant be beat. Since tripod was stolen the evening shots are limited, its forcing me to get creative with camera placement. Check out Mountain to Sound Outfitters, great local shop in West Seattle for all water and snow needs.
2 tablespoons unsalted butter
3 1/2 tablespoons all-purpose flour
1 1/2 cups whole milk
7 ounces Flagship cheese, grated (about 1 3/4 cups)
1 ounce Just Jack cheese, grated (1/4 cup)
½ teaspoon coarse salt
¼ to ½ teaspoon chipotle chili powder
1/8 teaspoon garlic powder
6 ounces penne pasta (about 3 ¼ cups)
1 ounce (1/4 cup) Flagship cheese, grated
1 ounce (1/4 cup) Just Jack cheese, grated
¼ to ½ teaspoon chipotle chili powder Instructions
To prepare sauce, melt butter in a heavy-bottomed saucepan over medium heat and whisk in the flour. Continue whisking and cook for 2 minutes. Slowly add milk, whisking constantly. Cook until sauce thickens, about 10 minutes, stirring frequently. Remove from heat. Add cheeses, salt, chili powder and garlic powder. Stir until cheese is melted and all ingredients are incorporated, about 3 minutes. Set aside.
Preheat oven to 350F. Butter or oil an 8-inch baking dish. Cook penne 2 minutes less than package directions. (It will finish cooking in the oven.) Rinse pasta in cold water and drain well.
Combine pasta and sauce in a medium bowl; mix carefully but thoroughly. Scrape the pasta into the prepared baking dish. Sprinkle top with cheeses and then the chili powder.
Bake, uncovered, 20 minutes. Let stand 5 minutes before serving.