More Adventures of Guardian Service

 

We drank a bottle of Lone Oak Vineyards Vin du Roi with dinner. I boiled the potatoes in Grandma's Guardian pot, then put them on the grill for a bit of smoky flavor. The main course was marinated grilled chicken thighs, and the veggie was a foil packet o' vegetables, also done on the grill.

The Pot Awakens

This is a piece of Guardian Service cookware. This stuff was manufactured from the 30's to 1956. We believe Grandma and Grandpa Zucker got the set for their wedding in 1939. It has been used to cook what amounts to, I am sure, a staggering amount of food over the decades. And now it's mine. It probably hasn't been used for a number of years; Grandma was doing poorly for a little while before she passed on.

 

I boiled fingerling potatoes in it tonight. I tossed the potatoes in olive oil, rosemary and garlic and served them along with broiled scallops with lime butter and grilled asparagus with reduced balsamic goo and pecans. Lindz's home made ice cream was dessert. I hope Grandma would be pleased.

A Seal Having His Teeth Brushed

Diving Bird, Glass Dude

Lindz caught this shot of a Puffin at feeding time at the Seattle Aquarium:

And I shot this in the Hot Shop of the Museum of Glass in Tacoma:

Life's Rich Pageant

 

So much stuff packed into so few blocks. I believe we took this picture as we were walking down the hill to go to dinner at The Pink Door, a marvelous restaurant in Post Alley. We had some off-the-menu seasonal things: risotto with fava beans, mint and goat cheese and some unbelievably delicious bacon-wrapped monkfish on a bed of braised artichokes. The pear tart was a very fine dessert, and I had some very good Oregon grappa while we watched the famous burlesque show that begins at 11 pm. We arrived at 8 to assure ourselves a spot.

As far as Seattle goes, I'd say we did a halfway respectable job of scratching the surface. 'Tis quite a town.

Pile o' Cheeks

 

It was a cruel irony that I was surrounded seafood in such profusion while setting a personal record for being the most miles from my kitchen. I imagine these cheeks would have been good prepared thusly: Pan-seared with a little dollop of chardonnay jelly, next to some asparagus risotto.