Seattle Trips

Last week Hubby had to go to the city for business,  I had to go to the city for business.  So, we went together, then went our separate ways, then met at our favorite restaurant in the city, Dragonfish.  We decided to enjoy their small plates until traffic had lessened.

 We shared their dessert sampler before heading for home.

 We spent the night at home and then took off for the city again.   Except that  this time it was for fun.  We picked up Mark and Karen, made a Starbucks stop and then drove to Woodinville where we toured Red Hook Brewery and Chateau St. Michelle.  The tour at the brewery was led by David, who was hilarious.  The winery buildings and gardens were very pretty

 We had reservations at the Heathman Hotel in Kirkland.  They were gracious enough to upgrade us to suites.  I love a beautifully made bed in a good hotel.  Our rooms were very nice.  We explored Kirkland, including their Farmers' Market, parks. shops and restaurants.  

 On Thursday we took an Argosy cruise on Lake Washington.  It was a beautiful day to be out on the water.

 We had dinner at Carillon Point and then drove home.

Two trips to the city on one week, both were great, and so different.  

Now, we're home, Garden Party is over for another year, Summer is winding down, the days are getting shorter, Fall is on its way.  Our firewood gets delivered today.

It was a short but still a good Summer.

Garden Party 2012 Sparkling Dessert

 We always say that dessert is all about the lighting.  Mark and Karen created such a gorgeous table with sparkle and candle light that it left me speechless.  Everything was clear glass,candles, white flowers and water and white dishes reflecting and shimmering in the night.  It was challenging as the breeze picked up.

 Karen baked butter cookies and painted them with edible silver glittter and vodka for take home favors.  

Hearts and poodles!  Their dog, Shadow is a standard poodle.

The menu cards read as follows:

Dessert Bites

Mixed Berry almond cobbler, Chocolate cake with Almond cream filling, Cherry chip Amaretto ice cream tiramisu tipper, Shadow Butter cookies, cookie brittle, amaretto Florentines, Assorted chocolates, 

Orange blossom Muscat, Coffee.  

Textured paper and many fonts, pearls and shimmering flowers made for a pretty menu card.

There were bite sized treats for us to nibble arranged on crystal cake stands.

 Karen had glass candle stands, glass paperweights, bottle stoppers, glass insulators, crystal bowls and glass votive candle holders, all clear and sparkling in the candle light.

The round paperweight belonged to Mark's grandfather and was blown for him by a fellow chemist.

 My view on the patio is a peek at their cozy, sweet patio.  Wouldn't  you love to curl up on the sofa with a cup of coffee and a good book in this cheerful spot?

 Every single bite of the Dessert Bites was delicious.  Everything was baked and made from scratch including the ice cream.  No one bakes like Karen.  She is the best baker I know and I aspire to her level of baking.  In the left corner you can see the tiramisu tipper, it was served in a darling, tiny glass and was crazy good.

 It was another wonderful Garden Party year for everyone.  Every year I think it can't get any better than the year prior.  But it does.  Every. Year. Better. and Better.

Thank you, dear friends.

Garden Party 2012 Main Course at the Farm

 Vern and Shelly hosted main course at the farm.  We sat in a boxwood walled garden room off the kitchen. Shelly used old canning jars filled with purple and violet hydrangeas and candles.  They were hanging from galvanized piping planted in big pots of lavender with crystal butterflies and flowers twisted and vining over the piping.

 The dinner table was set with Shelly's Mom's Lily of the Valley china with purple glass accents.

 The menu place cards were wrapped around our silver and purple napkins and then tied with a pretty polka dot  ribbon.  The menu read as follows: 

fresh green pea soup with grape salsa, apple and arugula salad, prosciutto wrapped pork tenderloin with blueberry-balsamic sauce, mashed sweet potatoes with lime chipotle topped with zucchini blossom, oven roasted vegetables... fennel, asparagus and haricot verts.

 I love to see the barn and the silo in the background of the photos.  A sweet reminder of the farm and the farmers, where we all get our food.

 Hubby and I were relaxing, our course is finished and all that is left is to enjoy.

The pea soup with grape salsa was delicious and so pretty served in a Lily of the Valley china teacup. 

 Their main course was gorgeous, it makes my mouth water to see it in the photo.  Stuffed zucchini blossoms are labor intensive and pretty.  The lime chipotle sweet potatoes had a spicy kick that went beautifully with the tender pork.  Everything was so delicious.

 Hops were twined through the center of the table's centerpiece for an added depth.

 I loved the dripping candles and the wax falling on the hops.

 As we dined, laughed and visited at the farm the Summer light grew dim I could see a glimpse of my favorite, Fall light, to come in the next season.

The quote on the menu cards sums it up for us.

"let us be grateful to people who make us happy, they are the charming gardeners who make our souls blossom" -marcel proust

Dessert will be posted early afternoon today.

Garden Party 2012 Appetizers

 Appetizers were at our home this year.  We decided to celebrate our prolific fig tree.  I found a beautiful tablecloth featuring figs at Williams Sonoma in January, then I kept my eyes open for ideas and small touches for our table.  Small purple plates and chargers amped up dishes that I already owned.

Each year I  incorporate a cooking technique that I haven't tried before, this year I canned jam for favors.

The fig jam and peach jam sealed.  I added a piece of silver stamped with each guest's name for their place setting.

Dahlias, fresh figs, foxgloves and black berries were used on the table.   Since there was a grey band on the tablecloth I incorporated silver on the water and cocktail glasses and the jar lids and bands on the jam. 

 In June I planted the patio pots, keeping in mind Garden Dinner 2012, using fig and peach jam colored plants.

 Each year I like to get a picture of our guests, it's so fun to get the party started because the work is finished and all that is left is to enjoy!  We have so much fun preparing, planning, keeping secrets and then it's here and we get to share with our dear friends.

 The gourg`eres didn't photograph very well but they were pretty in real life.  A gourg`ere is a savory puff pastry.  We used mango chutney with ham and dried cherries and golden raisins in the filling.  The Asian meatballs were made with ground veal and pork sausage, with a hoisin and blackberry jam glaze.  The tartlets with puff pastry had Brie and fig jam.   I also made some using peach jam.  Later I'll post the recipe for Zwiebelkucken, it's a German onion cake recipe, I got this dish idea from our librarian, Chris.

 The quinoa salad was refreshing served with the sake chicken skewers.

 Our finish, the bramble berry jelly was made with black berry brandy and grape gelatin on the top, for the clear layer it was gelatin with gin that had been marinated with lemon juice and lemon hulls.

 Behind the scenes, we used flowers, mint and basil for garnish.  Hubby squeezed 32 fresh limes for the basil gimlets.  We shopped, gathered,  taste tested, sipped and critiqued, chopped, diced, squeezed, mixed, baked, boiled, baked and enjoyed every step.  I learned new techniques.  We worked frantically until the minute our guest arrived and then we relax and enjoy good food and good friends.

Main course at the farm coming up next.

Getting Around

 I have been on shuttles, buses, light rail and ships this week.  Oh, and in the car.  Now, home and gearing up for Garden Party 2012 on Saturday evening.  Go Tami!  I'll share more pictures later, now, I need to get cooking for Garden Party.

Preserving Peaches

On our way home from George, WA we stopped at the Thorpe fruit stand.  It's a regular stop for us.  It's produce, Washington state products and two floors of antiques.  We bought two large boxes of peaches.  I've been peeling, slicing and freezing on a cookie sheet ever since we got home.  I sprinkle a tiny bit of Fruit Fresh to prevent browning.  After they're frozen I break them up and put them in gallon size freezer bags.  I use them all winter for breakfast and for pies.  They taste fresh all winter and are such a treat.  I've also been working another project, it's top secret until next week.  Uncharted territory for me!