Dallas Gluttony

One of my favorite parts about my job is the fact that I get to eat at some of the best restaurants around the country. I have been so fortunate to explore and taste some of the best eats around not just Seattle, but Orange County/LA, New York, Denver, Portland, and now Dallas...

My last week of meetings were brutal, but the saving grace was the couple of meals I got to experience outside of the boring hotel buffet food.

We had to fly in on Sunday, and the first thing I did when we landed was asked the locals where to go for some good Texas BBQ. We checked into the hotel and high-tailed it to Sonny Bryan's where we feasted on a family style spread of baby back ribs, pulled pork and chicken, and beef brisket along with coleslaw, mashed potatoes, mac and cheese, baked beans, and green bean casserole (a southern classic). I called this my last supper, because I knew the hotel food would be less than appealing and I needed to make sure that I had enough in my tummy to last through the week! I went with all my male district-mates, and I think they were impressed to see that a 4 '10" girl could keep up.


A couple of nights later we headed to Hibiscus, which was an absolutely amazing steak and seafood spot. Coming from the seafood mecca of the West Coast, we were all a little skeptical about seafood in Dallas, Texas; however, we were all pleasantly surprised to find out Dallas has much more to offer than smoked cows and pigs--their seafood is really fresh and delicious. Along with a whole slew of appetizers, I feasted on the bungalow salad with chopped iceberg, tomato, avocado, apple smoked bacon, candied pecans and blue cheese along with a mustard vinaigrette. I took a taste of the burrata and tomato salad which was fabulous. The Burrata mozzarella is creamy and softer than normal mozzarella and made for a wonderful paring with the fresh tomatoes. For dinner I had roasted duck breast with grilled sweet corn and a bing cherry sauce. It was scrumptious and sweet-savory (my favorite); at this point I wished I had ate less appetizers so that I could lick my plate clean, but I was full to the brim.



After another couple of days of hotel food, I had the best meal at Five Sixty, a Wolfgang Puck restaurant that sits at the top of the hotel I stayed at, 560 feet above the ground. Like the Seattle Space Needle, the restaurant revolves and is the best place to enjoy the Dallas skyline. It is also shaped like a large globe and has lights all around it, so it is a Dallas Skyline hallmark itself. We decided to again do family style so we could try more dishes and enjoyed pork belly dumplings, lobster and crab spring rolls, Shanghai style Maine lobster with crispy flash fried spinach, a whole fried Seabass, Steak "au poivre", and a seafood green curry. I am a big time snob when it comes to Pan Asian food, but this one met and exceeded my standards. What set the food apart from other similar restaurants was the sauces. Each dish either came with a small bowl of sauce to spoon over the food, or was perfectly coated in its own savory sauce. Plus, we shared a chocolate souffle and a baked Alaska, both of which were heavenly. See the below photo for the interesting and fun presentation the souffle came in.


I try not to be too food-geeky in a professional setting, so I didn't take my camera, which I regret now. I have included photos from the restaurant websites, which does not do justice to the great food I experienced.

If you ever get a chance to go to Dallas, try these places out!


Happy Eating,
Emi

Recipe of the Week: Crab and Brie Fondue

I just got back from a long week of meetings in Dallas and have some catching up to do with my blog posts. After a busy week, the best thing to cure your frizzled brain is with some delicious comfort food.

I made this fondue a couple of weeks ago for my parents. Kyle is allergic to crab, so he wasn't able to enjoy this. One of the near deal-breakers in our relationship was that he couldn't eat my family's favorite food--crab. He found out he was allergic to crab when he was old enough to know that he loved crab. Luckily he is a good sport and allows us to crack open juicy claws, drench it in butter and ohh and ahhh over the tasty critters, all while he looks on with longing. We usually have a crab alternative like my other favorite, lobster, so don't feel too bad for him.

This fondue is probably one of my all-time favorite dishes and is a recipe from one of my most trustworthy Food Network stars, Emeril Legasse. It is truly decadent and I have to warn that it is pretty expensive to make because of the lump crab meat and brie. Not to mention that it is probably 1000 calories per bite. If you have guests coming over or need a guaranteed amazing, plate-licking meal, this is the one for you.

If you look closely, you can see the cheese bubbling a little in this photo...yummm...

Ingredients:
4 tablespoons unsalted butter
1/4 cup minced shallots
2 cups heavy cream
8 ounces brie, trimmed of rind
1 teaspoon kosher salt
1/2 teaspoon freshly ground white pepper
1 pound lump crabmeat, picked clean of shells and cartilage
1 tablespoon chopped fresh parsley leaves
2 to 3 tablespoons Tomato Confit, recipe follows
French bread or focaccia croutons, for serving

Directions:
Place a large skillet over medium heat. Add the butter to the pan. Once the butter is melted, add the shallots and saute, stirring occasionally, until the shallots are soft and translucent, about 1 minute. Add the heavy cream and bring to a simmer. Once the cream is hot and bubbling, add the Brie and use a whisk to stir it into the cream. Season the cream with the salt and pepper and add the crabmeat to the pan. Continue to cook the fondue over medium heat until the cream is slightly reduced, about 3 to 5 minutes. Remove from the heat and stir the parsley into the fondue. Transfer fondue to a fondue pot and spoon 2 to 3 tablespoons of the Tomato Confit into the fondue. Serve warm with French bread or focaccia croutons.

Tomato Confit:
1/4 pound plum tomatoes, cored, halved, and seeded
1/2 teaspoon kosher salt
1 fresh rosemary sprig
1 large clove garlic, peeled and smashed
Olive oil, as needed
Place tomatoes in a small saucepan and season with the salt. Add the rosemary sprig and garlic and enough olive oil to barely cover the tops of the tomatoes. Bring oil to a very low simmer and cook for about 1 hour. Remove tomatoes from the oil with a slotted spoon and place in a food processor or blender. Process until smooth, 1 to 2 minutes.
Yield: about 1/2 cup

I forgot to add the tomato confit before I took this photo, but it was absolutely delicious. I have noticed that many chefs are using tomato confit in various dishes lately, so it might be nice to make extra and use it in other dishes you make during the week.

Happy Eating,

Emi

Guest Blog - Pert Eats His Way Through Hong Kong

Our good friend Pert and sometimes food guinea pig recently took his first trip to Hong Kong. Before he left we told him to take lots of photos and to let us know when he got back to tell us about his favorite dishes.

Pert loves food, just like us, and since both Emi and I have never been to Hong Kong we thought it would be great if he would do a guest blog post for us about his trip and he happily agreed. Here's what he had to say about a few of his favorite meals in Hong Kong.


I had the great opportunity to go to Hong Kong and Shanghai this past year. I was really looking forward to seeing the sites, shopping, and visiting friends. But my ultimate goal was to hunt down some of my all-time favorite foods. This is why I love food in Hong King and Shanghai: it's fast, cheap, and oh so delicious. If you ever get a chance to go to these two places, you have to try the following foods.

Xiao Long Bao: I choose to believe that the saying "the best things come in small packages" was coined after someone ate their first xiao long bao (or "little dragon ball"). In Hong Kong, we ate many of these steamed pork and vegetable dumplings. What makes them amazing is that they add congealed soup to the filling, which when cooked, oozes out of the xiao long bao. To savor all of the soup, it's best to eat the xiao long bao over a soup spoon to slurp later.

We also got to try a pan-fried version of the xiao long bao in Shanghai as we walked past a small shop with giant window showing about a hundred dumplings being fried in giant circular pan. How could I resist? It's pretty much the exact same idea, except the dumping wrap is a little thicker, covered with sesame seeds, and is pan-fried to add a little crunch. I'd have to say it was my favorite food of the trip.

Portuguese Egg Tarts: I've always loved egg tarts growing up, but I never realized how good they could be until I went to Asia. Egg tarts are available everywhere in Hong Kong, even at Kentucky Fried Chicken! Regular egg tarts are baked in the oven and served warm and delicious. But what I really love are Portuguese egg tarts, which we found inside of a mall in Shanghai. The difference is that the crust is a little flakier, and the top of the egg tart is slightly burnt, which adds a really nice texture and flavor. Leave me stranded on an island with nothing but Brent Barry highlights and Portuguese egg tarts and you won't hear a complaint out of me.

BBQ Pork: One thing Kyle and I always fiend for is Chinese BBQ pork AKA "Cha Siu" (how normal people say it) AKA "Char Suh" (how Kyle says it). Chinese BBQ in Seattle is good (especially King's BBQ in Chinatown), but it's in a different league when you get to Hong Kong. We stopped by this "roast restaurant" probably 4 or 5 times during our two week trip to enjoy their BBQ pork and other pig products. What made the BBQ pork in Hong Kong so much better was that the sauce was thicker and sweeter, and the crust had a little more crunch to it. It was also a lot more tender than most BBQ pork I've had - you could even say it was chopstick tender. BBQ pork - the other white, delicious, tender, juicy meat.

I tried a lot of delicious foods in Hong Kong and Shanghai, but I'd have to say the xiao long baos, Portuguese egg tarts, and BBQ pork were by far my favorite foods. If you ever get a chance to visit Hong Kong or Shanghai, you have to treat yourself to these delicious foods at least once.

- Pert

Old Village Korean Restaurant

Recently Emi's parents and us decided we wanted to go out for Korean food. Shoreline and Lynnwood is filled with great Korean restaurants all along Hwy 99. One of our favorite places to frequent is Old Village Korean Restaurant. The food is really good, but also the service is usually pretty solid which isn't always a given at Korean restaurants.

Emi ordered their bibimbap which is a warm bowl of rice topped with namul (sauteed and seasoned vegetables) and gochujang (chili pepper paste). Thanks to Wikipedia for help with the description. Emi's bibimbap also came with marinated and grilled beef, bean sprouts, cucumber, mushrooms, and spinach. This dish has a great variety of flavors and is an ideal meal for people who love vegetables.

I ordered the Old Village seafood tofu soup which I can now say is my favorite tofu soup. I've had it at a few places, but Old Village's has the best flavor. This soup can look a little intimidating to people who don't usually eat Korean food, but if you like spicy, flavorful soup, you have to try it. The tofu is soft and goes well with the seafood flavors and spicy kim chee. I usually need a few extra napkins after I order this to wipe up my sweat from this spicy soup.

My soup also came with kalbi spare ribs and we also ordered some dumplings and japchae on the side. The Japchae is made from cellphane noodles stir fried in sesame oil with various thinly sliced vegetables and beef, flavored with soy sauce and a little bit of sugar.

The highlight and primary reason why Emi loves Korean food is the sides!!! Emi loves to eat all of the different types of side dishes including her favorites: bean sprouts, watercress or spinach namul, kimchee, and sweet potato salad. The best part is that most restaurants serve unlimited sides with your main dishes.

If you've never gone out for Korean food before, hopefully now you'll have a better idea of a few things you can try. However I think the true Korean eating experience has to include Korean BBQ. We've heard of a couple other good Korean BBQ places off of Hwy 99 that hopefully we'll get the opportunity to try soon so keep an eye out for a future post.

- Kyle

Super Bowl Party for Two

Emi and I were boring this past Super Bowl and for the first time as far back as I can remember didn't host or even go to a Super Bowl party. Emi isn't a huge NFL fan, but also would never pass up the opportunity for some good food so we decided to throw a party for the two of us.

First up on the menu was Emi's new favorite dish; mac and cheese.

She tailored her recipe after Ina Garten's. Emi made the recipe easier to make and more affordable, while still keeping it delicious. However this time around she decided to splurge a little and bought a frozen lobster tail to steam and add to the mac and cheese.

We also made the Tom Douglas bacon, egg, arugula, and parmesan cheese pizza.

Emi made Rachel Ray's from scratch Caesar Salad and Mark Antony's Scampi Topping. This was one of the best Caesar's I've ever had. I'll have Emi post the recipe later in the comments section. If anyone is interested in the recipe you can find it in Rachael Ray's Top 30 - 30 minute meals - Guy Food book.

Emi's lobster mac and cheese!

The actual Super Bowl game was amazing, but the dinner to follow was even better. The pizza came out just as good as the first time we made it and the lobster was an amazing addition to the mac and cheese. I can't wait until next year's Super Bowl to see what Emi decides to make next time!

- Kyle

The Best Dinner I've Ever Made

My grandmother and her sister in law are both great cooks. Every year both grandmothers host their side of the family for Christmas Eve dinner. My "Auntie" lives near my grandparents so we always go over before dinner with my family to visit. Every Christmas Eve they eat short ribs and she always let's me sample them before dinner because she knows they are my favorite. Recently she gave me the recipe so that I could try making them for myself.

There are a number of reasons why this is the best dinner I've ever made. 1) It is really, really easy to make, 2) It's amazing how something as simple as meat, some vegetables, salt and pepper can create such a great complex, delicious flavor 3) If given enough time to cook properly the short ribs come out super tender and melt off of the bones.

I bought 3 lbs of beef short ribs from Central Market that I seasoned with Kosher salt, fresh black pepper, and a few drops of Tabasco. Then I browned them with olive oil over high heat in my Le Creuset.

After cooking the spare ribs on high heat for about 3 minutes per side I added in 2 coarsely chopped potatoes, 5 stalks of celery, 4 carrots, 1 large onion, and a 28 oz. can of San Marzano whole tomatoes. I also added in my "secret ingredient"; truffle salt. The original recipe didn't ask for it, but I knew it would add great flavor to the dish. Then I closed up the Le Creuset and cooked it on Med Low heat for about 2 hours.

After 2 hours I opened up the pot and was met with an amazing, hearty stew with a truffle fragrance. I added in 1 tsp of Kosher salt, 1/2 tsp of black pepper, and some more truffle salt. A little bit of truffle salt goes a long way.

This is a great meal for a cold winter day because it will not only warm up your home, but it will also fill up your kitchen with a delicious smell. Let the meat cook a little longer with the top on and you know it's done when the meat is tender when tested with a fork.

I recommend spooning the tender meat and stew over rice. Don't just consume this meal, savor it. Take the time to taste a variety of flavors within each bite from the truffle salt to the delicious fatty, tender meat.

This is a fool proof, delicious meal, just make sure to set aside enough time to make it.

Enjoy!

- Kyle

Owen's 1st Birthday Party

Our family recently celebrated my cousin's son Owen's first birthday. Like at most of our family events there was a ton of food. My aunt always goes above and beyond to not only make delicious food, but to put together some fun creative and well presented dishes.

The theme for the late lunch was Asian food and my aunt made everything from Chinese to Vietnamese food. I wanted to share photos of the highlights from the meal.

My aunt's creative take on the California Roll. Instead of hand rolling them she decided to make one giant California Roll. She layered the ingredients inside of the giant roll so that all you had to do was take yourself a big chunk to get everything you would normally have in a California Roll, which was perfect for a big group of people.

Salty, sweet, sesame BBQ kalbi spare ribs which has become a staple dish at our family gatherings.

Teriyaki chicken wings

Something our family rarely makes is Vietnamese food so the Banh Mi's were a nice change. My aunt and uncle went to about 4 different restaurants to test out their Vietnamese sandwiches to see what they liked best. They settled on buying some nice French bagguets and stuffed them with meatballs.

My aunt makes amazing cakes and fancy cupcakes as well. She has been asked to bake a lot for our family over the past few years and the highlight of her work has to be the professional cake she made for Emi and my wedding reception. For Owen's birthday she made him his very own cake that he got to dig into after we sang him happy birthday and ate the cupcakes. If you look closely you can see that she spelled out Owen and 1 with white chocolate that she let harden before putting them on each cupcake.

This monster meal was another reason why we have to hit the gym hard during the week so that we can enjoy these meals over the weekend. Thanks to my aunt for a great meal and I look forward to many more delicious birthdays with Owen!

-Kyle

Valentine's Day at Palisades

Happy Belated Valentine's Day to everyone. If you click on the photo you can see the heart shape in the watermelon.

Emi and I celebrated the 8th anniversary of our first date last Sunday on Valentine's Day. After enjoying a musical at 5th Avenue we went to dinner at our favorite restaurant in the world; Palisades. My cousin and her family gave Emi and I the best Christmas present ever with a gift certificate to Palisades so we have been saving it for a special occasion.

We've had some amazing meals over the year's at Palisades and have never been disappointed. We usually take out of town guests there or celebrate special occasions like birthdays and even the night of our engagement there. Palisades is well known for their seafood and prime rib and has a Hawaiian/Pan-Asian themed menu.

The restaurant is located right on the water in the Elliot Bay Marina and has a beautiful view of Puget Sound and Downtown Seattle. The restaurant has an indoor pond with fish in it which is always popular with kids.

We decided to really treat ourselves with this meal since we had a gift certificate to offset some of the cost, but also we thought "this could make a really good blog post". So basically the few of you who actually read this blog helped Emi talk me into buying the most expensive meal they had on the menu.

We love Palisades bread and sea salt butter. I usually avoid bread, but it's pretty irresistable with their salted butter.

Five Spice Peking Duck with Steamed Buns - this is our new favorite appetizer. The duck falls off the bone and goes great with the steamed buns, hoisin sauce, and green onions.

Of course we had to enjoy a bottle of Cabernet Sauvignon with our decadent dinner. Palisades had a Valentine's Dinner special which included a choice of soup or salad, Wagyu steak and lobster tail for two, and dessert. Without my cousin's gift card and our readers we never would have talked ourselves into ordering this meal, but it was well worth it.

Emi's salad - Hearts of Romaine - Tender romaine hearts tossed with Palisade's Caesar dressing, housemade "GIANT" croutons, and shaved Parmesan cheese.

Butter Lettuce with Rogue River Blue Cheese - baby bibb lettuce with Rogue River Blue Cheese, smoked hazelnuts, crisp julienned pear with guava wood smoked butter poached colossal prawns. This is probably my favorite salad in the world. The smoky cheese, hazelnuts and giant prawns, mixed with the sweet pear and baby bibb lettuce is an amazing combination.

Right before we devoured the Wagyu steak and lobster.

The Wagyu steak was really good. I could taste the butter it was seared in to lock in all of the great seasonings. I usually don't order steak at restaurants, but this one didn't disappoint and was really flavorful. The steak was good, but the highlight of the meal was the lobster tail. We think it was poached in butter because it was both tender and already buttery. Of course I had to dunk it in the lemon butter for even more flavor. Emi came up with the idea to take a bite of both at the same time for an expensive flavor explosion.

Our Valentine's Day dessert, chocolate mouse, gelato, and chocolate covered strawberries.

If you have a special occasion to celebrate or want to enjoy a guaranteed amazing meal, go check out Palisades. It can be a little pricey, but the food is well worth the cost. It's nice to know that every time we go there we'll walk away completely satisfied and sometimes that can be hard to do for Emi and me.

Happy Belated Valentine's Day to everyone and I hope the photos do justice to how amazing of a meal this really was.

- Kyle

Sunday Recipe: Rachel Ray's Sage Pork Chops

One of the first cookbooks I ever got was Rachael Ray's Top 30 - 30-minute meals - Guy Food book. Emi and I have been using it a lot lately because the meals come out really, really good, but also they're easy to make. I highly recommend this cookbook for any guy in your life that is interested in learning how to cook. Some of my favorites in the cookbook are: Moroccan Rub Lamb Chops, Grilled Halibut Tacos with guacamole sauce, corn on the cob with chili and lime, caesar salad with scampi topping, Delmonico Steaks with Balsamic Onions and Steak Sauce, and this week's Sunday recipe Sage Pork Chops.

Since Emi's parents always cook for us, we wanted to return the favor and make dinner for them. I bought some thick pork chops from Central Market to take over to their house for dinner. The plan was to try out Rachael Ray's Sage Veal Chop recipe. However, I decided to substitute in pork chops.

Here's what you'll need:

• 4 - 1-inch thick pork chops
• salt and freshly ground black pepper
• 6 sprigs of fresh sage, chopped (about 4 T)
• 1 T extra-virgin olive oil
• 2 T butter
• 1/2 C dry white wine

Heat a heavy-bottomed skillet over medium-high heat. Season chops with salt and pepper and rub them each with about 1 T of chopped sage, rubbing well into both sides of the chops. Add oil to the pan, melt butter into the oil and add chops to the pan. Cook 10-12 minutes each side, remove to warm platter, and let rest. Add wine to the pan and scrape up the drippings. Spoon over the chops and serve.

The pork chops were very flavorful and juicy. I think cooking them over high heat in butter and olive oil sealed in the flavors and was the key to this recipe. The pork chops go really well when served with rice. Again I'm all about easy and delicious and this recipe hits both requirements for me. Try it out and let me know what you think.

-Kyle

Guest Blog: Lochner Restaurant in Berlin

One of the best things about this blog is when a friend or family member takes the time to pass along restaurant suggestions or recipes. This restaurant tip is from Kyle's cousin, Blake, who was recently in Berlin.





Blake said, "it was a wonderful place. Everything we had was just terrific. The service was amongst the best i have had. Small intimate setting. Food was perfect."





For those of you traveling abroad to Berlin, put this on your list!





Lochner Restaurant am Lutzowplatz


Lutzowplatz 5, D-10785, Berlin, Germany


Tel: (030) 23 00 52 20


Web page: http://www.lochner-restaurant.de/





Thanks for the recommendation and keep them coming!



Happy Eating,
Emi

Table 219

This is another post that has been waiting in my queue for some time now. Over Christmas, one of my greatest friends from high school, JP, and I met up for brunch to catch up. He had a "groupon" to Table 219, and we decided to try out a new place. For those of you that have frequented Geraldine's Counter in Columbia City, this is its new sister restaurant in Capital Hill. Our meal was absolutely delicious and we both loved it so much that we coincidentally both decided to go again the next week!

The only negative I encountered with the restaurant is that they have a strict rule that your whole party must be present before they seat you for brunch. I had arrived a bit early to meet my friend, and although the restaurant was about 20% full, they made me wait next to the door until he arrived. It was a bit awkward since they really have no seating/waiting area and I spent a couple of minutes staring at the empty tables that were calling my name. But what the restaurant somewhat lacked with service, they made up with the food. Here are photos from the second time we went:

The Seattle Slam: two pancakes of the day (I believe this day was poached pear pancakes), eggs and choice of bacon or chicken sausage. They always have a special pancake of the day. The first day I went, I think they had pecan pancakes.

Table 219 Benedict: two poached eggs over potato cakes made with smoked gouda and canadian bacon and topped with a creamy tomato, mushroom sauce and served with toast.

This was the best item on the menu: maple glazed pork belly with corn pancakes and eggs. This, along with Tom Douglas' brussels sprouts and pork belly, sparked my obsession with the fatty cut of pork over the holidays (and also led to the 5+ lbs I gained). The pork was perfectly cooked, slightly crispy with tender meat, and the maple glaze was sweet-savory and paired perfectly with the pancakes. After cooking pork belly endless times over the last couple of months, I have come to appreciate the art of cooking pork belly since I have yet to master it myself.

The restaurant is open for brunch Friday through Sunday until 3pm. It also looks as though they have happy hour Tuesday through Friday, 4:30-6:30 (I will have to try it out next time!). The prices are very reasonable. I don't have pictures of it, but my friend and I also had their bloody marys, which were stellar! They come with house pickled carrots that make great stirrers.

JP was my lunch buddy at Roosevelt High School since we were both band geeks and had the late lunch. We had many favorite spots including Taco del Mar for 2000 calorie super burritos, Whole Foods for bagels and their homemade raspberry jam, and on special occasions, we would go to Royal Palm for an amazing Thai lunch (those were only on days where I needed a long teen angst venting session and usually required we miss 5th period....). Anyways, I am so happy our eating tradition can continue--can't wait for the next time!

Happy Eating,

Emi

Recipe of the Week: Sweet Potato Fries

In honor of the Super Bowl, I thought I would post a recipe for a healthy and yummy food that can be eaten as a snack, served as a starch with dinner, or as a side dish with your traditional football party food. If you make extra, you can put it in the refrigerator and later stick it under the broiler for a quick snack.

Kyle and I have been trying a new diet that our crossfit gym endorses called the Paleo diet (actually, it is more Kyle doing it, and me selecting the parts I like such as the fact that butter is OK!). This is also known as the caveman diet, and stresses eating a balance of protein, fat and carbs while avoiding processed foods that weren't around in the early days of the world. While rice, pasta and potatoes are no-nos, yams and sweet potatoes are considered good starch/carb choices. Kyle and I have been making sweet potato fries a lot for snacks before our intense workouts.

Ingredients:
2 large sweet potatoes or yams
Olive Oil
Sea Salt
Fresh cracked pepper

Directions:
Preheat oven to 450 degrees. Cut potatoes into strips about 1/2 inch wide. Toss the potatoes in Olive Oil and sprinkle sea salt or kosher salt and pepper over the top. Line a baking sheet with aluminum foil and spread the potatoes in the pan in a single layer. Bake in the middle rack for 20 minutes, then move to the top rack for 10 more minutes. Let cool, serve and enjoy!

I like to eat these with ketchup, but that has a lot of sugar and sodium, so they are really tasty alone, too. Without being fried, they are much healthier than normal fries and have great nutrients.

One more thing--here is a link to our new crossfit gym that is in Mill Creek, Outer Edge Crossfit. We are having a blast and are getting in much better shape thanks to the high intensity workouts that Jake gives us. Come in and take advantage of his 2 week free trial period!

http://outeredgecrossfit.com


Happy Eating,
Emi