On Sunday we went to the Museum of Flight. Every time we’ve driven down the 5 freeway past the Boeing airfield Patrick has pointed at the sign and said we must go there some time.
It was bigger than we imagined, and three hours was barely enough time to see everything. Planes ranged from a replica of the Wright Flyer, World War I and II machines, modern stealth bombers, an Air Force One from Kennedy and Nixon’s era, and a Concorde.
I enjoyed sitting in the mocked up control tower with views of the runways, listening to the radio feed from the actual control tower at Boeing field and watching the biplanes and new 787 landing and taking off. Patrick was fascinated by the Gossamer Albatross, a pedal powered plane that was flown across the English Channel.
After much umming and ahhing about what to do with our week of summer holidays – road trip or not – we decided to spend our time in Seattle. Even though we’ve been here a bunch of times before, there are things we’ve never had time to do, like visit the Museum of Flight, take the underground tour, and ride the ducks.
Yesterday was our first day here. We started our day, focused on food (what’s new? you say), with a visit to Whole Foods. We had guacamole, chicken, coleslaw, and fresh raspberries for lunch, sitting outside, watching the world, and a Ferrari go by.
Next up was a visit to the Center for Wooden Boats where they were having Home Built Boats weekend.
A stop for our first iced americano.
Then Gasworks Park, where we sat and did nothing but watch the kites for a couple of hours.
Then back to Whole Foods for dinner.
Patrick turned up his nose when I told him about this mousse, but one taste was enough to change his mind. This recipe makes enough for two, barely.
3 or 4 Tbsp cocoa
1 tsp vanilla
- Chop the dates roughly, add a little water and microwave them on high for a minute or less, then mash them with a fork.
- Once the dates have cooled, blend everything in a kitchen whiz.
- Chill before serving (if you can wait that long).
Thanks to Jennifer from My Edible Advice for the original recipe and Sondi from The Copycat Cook for writing about it too.
This is an unusual recipe we tried earlier in the year. If you’re expecting regular scrambled eggs, you’re in for a surprise. It tastes a bit like egg custard. With a side of bacon, it’s become one of our favourite weekend breakfasts. This receipe is enough for two people.
A splash of olive oil for the pan
1 peach, diced (we’ve also used apricots and apples when we didn’t have peaches)
4 Tbsp chopped pecans
2 Tbsp unsweetened applesauce
1/4 tsp cinnamon
- Crack the eggs into a bowl.
- Add the applesauce and cinnamon to the eggs and beat well.
- Stirfry the peaches and pecans in the olive oil in a fry pan for 2-3 minutes, until the pieces of peach are soft.
- Add the beaten eggs to the pan, stirring to scramble them.
- Serve with a couple of strips of nitrate-free bacon.
Credit to The Paleo Solution by Robb Wolf.