Woohoo. We did it. Here are a few opening day photos taken by a friend who dropped by with an awesome camera and a wide angle lens… and the ability to give them to me on the spot. Thanks Mr Gene Nery. You are awesome.

It was a gentle opening with friends and passersby giving me very positive feedback and some time to work out a few technicalities.

It was a beautiful sunny day with the garage door wide open.

I’ll get back on track with some recipes soon!

Tschüß!

Hello from Chez Chloe

We are getting there!

Tschüß xx

We try to go outside the normal dinner setting. Although eating like this every night would be nice too.

We celebrated with a family dinner and O got about a 24oz T-Bone on the grill from his father-in-law, Mr Willie T (he’s rocking the jazz world online these days). And this cake.

I followed the same recipe and again only used two pans for the lack of three the same size. Each layer, cut in two.  What I did add was a little sauce- frozen strawberries slightly thickened with a slurry of sugar and a little cornstarch.

{Print Recipe}

For the cake:

8 large egg yolks
1 1/2 cups sugar
1/4 cup whole milk
1 teaspoon vanilla
zest from one organic lemon
1 cup all-purpose flour
1/2 teaspoon salt
4 large egg whites

Filling:

2 cups chilled heavy cream
1/2 cup sour cream
2 tablespoons sugar
1 teaspoon vanilla
1 1/2 pound strawberries

I had some photo fun and the fam was totally patient. I usually try not to mix to much photo taking when they are all waiting for the cake to come out and be cut. But this one was just so pretty. I can be critical about my cooking but when I’m pleased with something, I’m also not afraid to shout it out!

The cakes were a little lighter this year. Last year they were almost a little meringue like. A reminder that there are many little reactions at work in baking.

Each layer filled with a whipped cream and sour cream combo. I wanted to try mascarpone but bought the coffee flavored “tiramisu” one by mistake. oh well.
I use the outside strawberry slices for the middle parts.

And four layers later…

And cause it was just fun to keep taking pics…And my patient hubs waited to eat the first piece, even taking it outside for me… to the light, so I could take a photo after he blew out his long stemmed, single, red candle.

Insert Otis gets his bone from the ginormous steak. He’s going to love O’s bday too:)

A little piece for the birthday boy.And a little piece for you…

Happy Birthday one more time O.

Tschüß xx

Garden update: Tomatoes want out of their little pots. Plant ME! If this was maryjane (now legal) I could really call this a farm!

These johnny jump up seeds were so tiny! The thrill of a flower is immense. They too say PLANT ME!

And the shop fills with goodies. Did I mention loads of honey, salt and nougatine? Now we are in chaos before order mode.

This scallop chowder came together from a scan through of many recipes none of which I honestly feel moved to credit. Unlike the salmon patties that I made primarily from Ina Garten’s recipe (up next).

{Print Fresh Scallop Chowder Recipe}

Start with the bacon in a heavy pot. Ok, this may not look heart healthy but really it’s a small amount for flavor. Hint- cook a little extra as you will inevitably nibble a half a strip. And let’s remember all those green smoothies we also consume.

You can towel it dry if you must. 

But no don’t because we want to fry up the scallops and veg in the drippings:) First lightly sear off the scallops in the bacon fat (did I just say that out loud?) Just till opaque- we don’t want them triple bouncing off the floor. Set them aside with the juice that forms. Scallops have some water content that will release when cooked. Side note: when you sear them to serve individually don’t cook too many at one time or you end up sort of steaming them.  The juices here though just add to the chowder.

Let them cool. Then cut them up into about thirds.

I used some lovely red potatoes.

Then the basics- leeks, carrots and celery. After the scallops are removed, you’ll add a little butter to cook up the veggies and then deglaze with a little white wine and reduce just a couple minutes.And fresh herbs. Always fresh herbs when you can I say. Thyme. Bay. Marjoram. I did use some Old bay seasoning which somehow reminds me of my grandma cooking… but it has its place. No offense grandma.

And here’s what you do when you forgot to thaw the stock. I had to guestimate a wee bit on amount. This is chicken stock. I also used a nice clam juice from the store as I had no fish stock on hand. Clam juice isn’t cheap hence the addition of the chicken. But 4-5 cups of clam juice would also be most excellent.  At the end I took about a cup of the entire soup, including the scallops to the blender. Add this back in to thicken it up a bit.

Et bon voila. Scallop chowder. Fresh Scallop Chowder recipe is attached for more details. But please please remember to use YOUR taste buds. Add a little more of this or that. Make it your own.

Enjoy.

Tcshüß xx

One Year ago: Tarragon Chicken and Cranberry Salad- warning: photos of raw chicken carcuss!

Our furry family is finally able to rest peacefully side by side! But Toby keeps one eye open;)

I’ve always loved that I decided to push on through to this scene on April the Eighth. My life runs on even numbers with a real focus on the number eight. It’s a little bizarre at times… like I could sign up for some reality show about number freaks . Do they have that yet?

Here’s my new birthday boots…

As I’ve mentioned the store is on it’s way… more and more boxes everyday. So far I’m seeing I might have over ordered gourmet salt, honey and oatie cakes and maybe nougatine. I never knew I liked this spongy nutty sweet stuff till about a year ago- now I can’t get enough of it. Side note… though I haven’t- you can make it home made. I seriously cannot wait to share all the goodies I will have on the shelves. I will try not to bore you with it and if I do well, sorry.

And in another part of my life… I’m busily embedding dirt in the dry cracks of my strong middle aged hands. Hands for which I am grateful. Also happy to get dirt under the nails as a bonus.

I started seeding about six weeks ago…Here are peas, squash and some parsley in the background…

How about some tomatoes…

There are artichokes, onions, fennel, greens and cabbages hardening off just outside the greenhouse.

I’m already fending off the still baby slugs who despite their minute size have a voracious appetite.

Here is where they will be planted…

Here is Chloe’s little playhouse that has a future as a chicken coop.

And yes,  I’m also going to show you a peek at my birthday. I’m not a big party kind of gal. I do welcome a little acknowledgement and like to feel celebrated.  The present I give to myself is doing exactly what I want with no should’s or stress. Gym? Don’t think so. I did stop in just to get a couple hugs and well wishes. I like that part. How about a walk around beautiful Cascade or Mountain Lake? I entertained that thought but it didn’t make the cut. Here’s what called out to me…

A quiet morning with O, sitting at the beach (which happens to be below my store) drinking tea, watching Otis in complete sensory bliss. Wildlife, dead crabs, stinky seaweed, freedom. We had it all.

We admired his ability to communicate with the Canadian geese.

I did do just a tiny bit of work at the shop then went and had a fabulous Thai massage with my friend, Lisl.

One of the highlights of the day was Chloe and I making my birthday cake. A lemon chiffon cake with lemon frosting. The cake earned about a B, but the process of baking an A+++!

We ate the cake AFTER a family dinner at the New Leaf Cafe located in the Outlook Inn. We are absolutely loving Chef Steve. Thanks for a memorable dinner.

Perfectly seasoned lamb burger.

Gorgonzola mac and cheese. Another order was a duck mac and cheese. Both YUM!

Duck Confit. The chef has a house made confit happening and generously sprinkles it throughout the menu. I won’t argue with that:)

A simple lardon salad with Hempler’s bacon,poached egg, large house gemacht croutons.

The masterpiece filet mignon with cracked pepper reduction. RARE I say!
Well this is enough information for about three posts. I’d like to think I could give you perfect little details in smaller bites. Not happening at the moment. I am considering this possibility though. Short posts on a regular basis. You’ll be the first to know if I succeed with that notion and I will welcome any feedback.One piece of wisdom I’m grasping with all ten fingers, holding onto for dear life? There are only twenty four hours in a day. This is a fact that will not change. I prefer to sleep seven to eight of those twenty four. Most of us think we can accomplish more than we really are able with the remaining time allotted for work and play. TIP: It will be OK. Everything that needs to happen will get done. Maybe it doesn’t occur at the same time your noted calendar says it will, but give yourself a break. I AM.

I wish you all a happy start to spring wherever you may be…

Tschüß xx

Lucky with a last minute reservation for two at Prune in the East village, this was the spot where the opportunity struck.

I would highly recommend it if you are a meat eater and mostly recommend it for vegetarians- especially if you are dining with a meat eater!  This marrow as an appetizer would be easily shared. It’s for that select group who actually adore chicken skin and beef fat. How many are totally grossed out now? Well stop reading if you are because the next course was an Easter prelude… and not the religious kind. (well depends on your religion I suppose).

Rabbit in a little mustard butter sauce with tarragon and shallots…

My son dined on a green salad and plain omelette. A big thank you to him for indulging me

We shared a darling chocolate salted caramel walnut tart… yes we ate half before i remembered a photo.

One morning for brunch at

It’s truly amazing, the amount of cool, petit restaurants in the city.

It was almost noon and after a big dinner the night before, I had fresh squeezed grapefruit juice and ceviche…Candied ginger on top actually worked.

There was another brunch (because this is the thing to do on the weekends) at Minetta Tavern. Poached eggs with lox on latkes with hollandaise. Around for ages, Minetta is old school with tailored staff and  impeccable service. The food was very good albeit a little pricey.

Damn you woman, take a photo before you start eating!

And this was my favorite find for the quotidien… daily life. A dirty chai- why didn’t I think of that! A chai latte with a shot of espresso. Bravo.
And last but not least, another favorite food moment in the park. Fresh sourdough rye, lemon marmalade and a  goat tomme cheese at Union Square.

I’m ordering up a storm with loads of merchandise arriving at the store. Exciting!! Here’s a little pic with the beginnings of fixtures…

Tschüß xx

One year ago:

NYC- More food!

Not having had breakfast, I started at the Union Square Farmer’s Market…

Even city folk want to plant something.

Wasn’t sure if an ostrich bone would fit in my carry-on.

Loads of local going on here.

Picked up a couple rounds of 100% sourdough rye (must find myself a starter) an apple, a little raw milk gouda, goat tomme, lemon marmalade and ate it in the park as if it weren’t 30 degrees outside.

The rye, marmalade and cheese were a hit.

Next stop- Palais Des Thés. You’ll find this lovely, fragrant tea at Chez Chloe next month.Two friendly ladies at the Soho tea shop showed me around making me want to double my order.

On to Abc Home and Carpet to get inspired. Wonderful displays like this one of there candle selections. I’m excited about one artisan line from Chicago I’ll carry called Tatine.
This beautiful line of ceramics is something to admire… not sure yet if it will make an appearance at Chez Chloe. The website alone is cooler than cool.
Chocolate break time. Mariebelle. Beautiful packaging and a pretty price tag. Don’t forget your free shot of spicy aztec hot chocolate. I love it’s richness and very low sugar.

Onward and downward (remember I’m traveling south). Fishs Eddy and an awesome display of varied dishware to mix and match. Have you heard of Purl? I’ve hardly even knitted the last couple years except for O’s Christmas stocking but when I happen to pass by this store I have to slip in (no pun intended… there’s a slip knot if you don’t knit).  Anyhoo…catching this reflection was a bonus. Notice I’m liking the ripped edge border.
Don’t forget to look up when you walk in cool places.Mid afternoon break at Eataly. This was my favorite. “Don’t be shy. Take as many photos as you like then send the best one to us”
Some people are impressed by the pasta (sorry for fuzzy photo)I was impressed by the meat- rabbit, duck, pigeon and rendered duck fat. Must have a macchiatto before heading back to the streets.A quick break here to rest my tootsies, power up on a little rye bread, cheese and marmalade. Only 1.7 miles back to the apartment.The last event of the evening was an amazing dinner at Prune. More on Prune and other nibbles soon…

I’ll be back…

Tschüß xx

The storefront, located in Eastsound on Orcas Island ( at Christmas)- It’s still the same minus the green trimming. It will be loads of fun opening this garage door to the sidewalk and passersby (how do you pluralize that one!)

It’s the perfect size for me to fix up and work mostly on my own.

And here is trusty shop dog doing his part keeping me company:-)

Me and my navigator rented a van to pick up fixtures in Seattle. I bought a few display pieces and berry bushes. I had a van after all. One dozen bare root blueberries, some raspberries, and yes… a few perennials. Did I mention we rented a van. I was like, should we go to Costco and buy bulk toilet paper and paper towels? Maybe some trash cans? Otis thought a couple very large boxes of milk bones should be added to the list. Chloe loved it too… brings out that kid side of us like man, we could just live in this thing.

Next up is orange muffins and chai glaze… and NYC… where I head to this week to visit my son and do a little R&D. Research and development. Or relax and dine.

That might be the sign hanging on my blogging door- except for the fishing part. And except for the relaxing by the stream part. We had a ginormous week of getting our container from Germany which equals boxes all over the house and THE grand piano.

Within the same fifteen minutes the movers showed up, literally, O shoots me an email with a scan of his visa interview scheduled the next morning in Frankfurt. I was running around with my clipboard checking off box numbers as they brought them in. Upstairs, downstairs, main floor and oh sorry, but that needs to go down to the cabin… they were a very patient crew. Then I’d be skyping with O, looking through papers to make sure we were on top of our game for the interview  he had to attend solo at the US consulate. Before they could ask him the first question, he asked how long it would take to get his visa stamped passport. The guy replied with a wink and a how about we do the interview first.

PS – River stone is not a good choice for a walkway.

O is a champ and the visa is processed, printed,  pasted in his passport and it with the top secret, sealed, only to be opened by special customs person brown envelope is sent within two days.

And he’s flying in at noon today!! PHEW! Let me tell you it’s been a week in CAPS…

The mover went to put the legs and pedals on the piano. Legs made it fine but the bolt for the pedals was missing. We are talking about a German Schiedmayer grand from 1895. I wasn’t going to be running down to Ace hardware for a new bolt. We (meaning I) decided not to panic and just began opening all the boxes for an overview. I found a special key box with desk keys, cabinet keys, bike lock keys, bolts for the tables. No Schiedmayer grand piano pedal bolt. The official piano guy was coming Friday. I’d panic when he told me it was time.

O will be happy to see this!

The piano guy shows up on Friday and lo and behold brings with him this lovely object.

The movers had found it, I assume in the crate, which was unpacked in the truck. They had heard me talking about some piano guy in Anacortes (mainland where the ferry terminal is), called him and said hey are you the one ….And here it is. I do believe. I do believe. I do believe in God and Angels.

Pedals are on and the piano adjusts to his new environment awaiting a tuning in about three weeks. Here’s a question is your piano a male of female?

The craziness of the last few months is finally settling. I almost feel strung out like I’m coming down from a four month long high (and I’m only guessing as I’ve not participated in a lot of otherly substances).  There are though, these phases of seeing something huge and overwhelming ahead of you, (international moves, immigrant visas, culture shock etc). Transition to the middle stress part of papers,faxes,emails, threats. Then the completed, joyous, victorious part. And last, the point where you are looking back on it and bringing your head round to look straight ahead. We are ready to move forward.

We will be living with a little less stress, making blackberry scones and drinking green chai tea. Together, eyes wide open, looking straight ahead.

Tschüß xx

Does anybody know why i’m getting a little arrow on some of these pics???

Celebrating health with more muffins and smoothies…

One of my favorite sounds this time of year rang through the valley as I took these photos. Baby lambs calling for their mama’s and mama saying “for God’s sake I’m right here- Can’t I just go pee for thirty seconds on my own!”

Really though, they are so sweet… just like these muffins I had to make again. Here’s the GF version if you missed it.

I HAD to do it again. … with the all purpose flour, canola oil and white granulated sugar. As much as I love deviation- this is straight up followed. I even let them sit for twenty minutes before I buttered one and inhaled it in all it’s Morning Glory. They were good but not as good as in the bakery. That’s when you realize publishing a cookbook with your secrets won’t necessarily detract from your business.

Next is juicing…

I’m not sure if the New Year juicing, fasting, GF cleansing has been plucked from popularity and you know I’ve had some dips already in the chocolate tin. Since I often get recycled magazines from the library I’m trending a little behind the beat anyway.  But if you could see me now I think I might be glowing.

I’ve been reading about the positive impact of fruits and vegetables in the same blended drink. Sounds good except I don’t want to put my strawberries through the champion (old school around here) and my fibrous kale and carrots in the stand up blender (the one with a metal switch).

So until I get something, if ever, a little more updated, then I’ll be pulling both units out. And this morning I had the time. Really it wasn’t so consuming.

I love juicing and I love smoothies and usually will crank both out for a week or two at a time. Because I have the attention span of a goldfish the thrill disperses quickly and I can’t justify a $500 bill on a new machine.

I juiced carrots, celery, kale and an orange. Poured this mixture directly into the blender and added a little spinach, berries, peaches, a frozen banana and my whey protein powder. Throw some flax or chia seeds in there and you will get an A++.

Since I’ll probably do this for a few months , weeks, days, I decided to make up some packets. Two things that I still here my French cooking teachers say- “economy of motion… we must win the time”. This was his direct translation of gagnez le temp!… And “bien assaisoner”. Use the damn salt and pepper already (but that does not apply here).

I only made up three packets and they make about two servings each. Make them accordingly for yourself or family. But trust me the time it takes to pull out the peaches, blackberries, raspberries, strawberries and frozen bananas (the going brown ones you already peeled and put in a baggie), reach a hand into each one, and put them all back… OR you could pull out one little baggie and plop it in the blender. You can always rinse out the baggie and reuse it

You could of course also portion and prep your veggies for several days at a time too. This way when you pull out two machines- it’s not so bad. And if you have one of those Breville’s or Vitamixes, well hell – you’ve got it made.

You will literally start to glow at least on the inside when you see all this goodness your body will be shortly receiving. I’m just finishing my first glass now. Still picking the raspberry seeds from my teeth. The first sip was a little hmmm… I’m confused. A hint of greens and orange… berries. Do I like this? By the third sip. “I think so.” By the last bit. I love it and am  on for seconds. Or maybe I should wait a few hours so I don’t go into detox shock.

Here’s the official Macrina Morning Glory recipe:

Ingredients 
▪ 1/2 cup seedless raisins 
▪ 1/3 cup walnut halves 
▪ 2 cups unbleached all-purpose flour 
▪ 1/2 cup granulated sugar 
▪ 2-1/4 teaspoons cinnamon 
▪ 1-1/2 teaspoons baking soda 
▪ 1/4 teaspoon salt 
▪ 1 medium carrot, grated 
▪ 1 Granny Smith apple, peeled and grated 
▪ 3/4 cup chopped pineapple 
▪ 3 eggs 
▪ 1/4 cup canola oil 
▪ 6 tablespoons unsalted butter, melted 
▪ 1 tablespoon freshly squeezed lemon juice 
▪ 1 teaspoon pure vanilla extract 
▪ 1/2 cup shredded, unsweetened coconut 
▪ 1/3 cup coarse raw sugar

Have a lovely week,

Tschüß xx