Watermelon Roses

Today has been an amazing day. It was my Washington mom's 50th birthday. A great celebration of a life who has made such an impact for the good in so many lives. Anita Knight is a woman who deserves a statue and a book to be written about her. She is one of the unsung hero's of the faith who grand parade may not be until heaven, but she contiunes serving her family and Saviour faithfully.

Part of my gift for her birthday was making a watermelon rose. It was my first attempt at with one watermelon. So grant it, I was really thankful that it turned out alright. It took about two and half hours to carve it, but it was totally worth it.

Phuong Vi Deli

Beauty is in the eye of the beholder totally fits this next Pho restaurant I visited on Monday.
Simple and hidden is this tiny Vietnamese deli Phuong Vi Deli . I had been their before for their sandwiches which are the best priced sandwiches around. $2.50 for a 7inch sandwich with all homemade fresh ingredients you can't beat that price anywhere else in the Sound.

I was just going to get a sandwich and run, I had some other errands that I needed to do. But the Pho started calling, beckoning me until I just caved. As I was ordering the owner, Lynn, came in and asked me if I liked Pho. A wide sheepish grin filled my face and all I could do is sheepishly nod my head like a love struck fool. I think a nervous giggle sneaked out with the smile.  I told her that I am a food blogger and that I have been trying different Pho restaurants around the Puget Sound.

"Sit, Sit" she motioned to the tables, with a beaming smile she laughed as she said, " My Pho is the best Pho around, nobody makes Pho like Lynn!"

With bold curiosity I just threw out the question, "Well what makes Lynn's Pho the best?"

Lynn's eyes flashed with passion and intensity, "I don't use MSG!", emphatically waving her hands, "You understand, Lynn don't use MSG only natural, real ingredients!"

When you met a true chef you can tell, their is a passion in their voice and eyes for their food. Its a part of their soul, an extension of their heart for people to taste and savor. Hungry for the inside scoop into what makes a great Pho recipe I asked what was the secret to her success.

Beaming with delight and with the flair of a true Pho chef, she stated with a pride, " I am the only Pho restaurant to use real bones in my stock, everyone else uses powdered Pho mix, full of chemicals. But my Stock is made with 100% natural ingredients no chemicals."

"Enough talk, you must taste my Pho and decide yourself if it is the best around!"

As I was waiting for my steaming bowl of Pho, I realized that I might have stumbled upon a hidden jewel in the Puget Sound. A woman who is passionate about great food, tucked away from the spotlights with a gift just waiting to be discovered.

Her nephew brought the large bowl of Combination Pho (beef flank, rib eye, soft tendon, tripe and meatball) steaming its aromatic essence through out the shop. It hits me like a fragrant train, I have never smelled anything like this before in my life.

Lynn watches me with anticipation as I waft the aromas towards my sniffer and inhale deeply.
She smiles and saids" You really do know about Pho, you smell before you eat, just like the Vietnamese."

The flavors and spices permeated the broth fully rich and brimming with intoxicating  ethic taste. The meat was well season and complemented the fresh rice noodles. This by far is the best bowl of Pho that I have ever had. I highly recommend this restaurant for a bowl of heavenly goodness.





side note- this is really good thing because I am super allergic to MSG (monosodium glutamate)

Iced Coconut Coffee

I am still buzzing after my twenty ounce Iced Coconut Coffee this morning.
Their is just something about the combination of Coconut and Coffee that is so strangely strange but best friends with my taste buds. Its the rare treat first thing in the morning where I can escape the monetization of the Rat Race.  
The best place to get an Iced Coconut Coffee is Cafe Adamo in Puyallup,WA click on the link for the website. This cafe has been ranked the third best coffee shop in Western Washington. Great food and atmosphere. The grilled cheese worth making the trip to South Hill, and battling meridian ave. *Confession to make* I have driven over their several times just for their Grilled Cheese.

 Caffe ADAMO

109 35th Ave SE

Puyallup, WA 98374

(253) 445-4237

caffeadamo@gmail.com

Often as I sit on the train, I stop and think about my life, the impact of my existence, and what the purpose of all this is for in regards to eternity. Its interesting how many days I have dreamed about writing about life,food, and just the random things that wander across this random brain of mine.

The passion for food is like an artist with a blank canvas and full paint spectum. I don't only just love to cook, but i love to teach and explain why the flavors interact in your mouth the way they do. To see someone eyes ignite with passion and desire when the rich cheesecake stuffed strawberries begins to whisk them away to another place.  To show them how to create gourmet dishes and have the confidence that they can host amazing parties where the food is the star and the fellowship just flows freely.

A Perfect Saturday

Today was a perfect summer morning on the Puget sound. I was awoken to the barking of sea lions squabbling and the haughtiness cackle of the seagulls.    The yacht groaned and creaked at the mooring but its the gentle rocking starts the wind chimes of bells and cables.

It was a late night with friends on the yacht, but it was good and as in house chef I have a gourmet breakfast to start.
French Toast with Sausage Egg Scramble.

Greek yogurt slightly sweetened with honey and powered sugar,layered the French Toast providing an interesting contrast in flavors. But at the same time sanguinely complementing each of the distinguished flavors of the French Toast.






The essesnce to perfect French Toast is the bread. Even though is humble origins and only a foundation for the complexity of flavours that waits its heavnely union. I have found that the bread by far has been the most important ingredient in a great French Toast. Today I used a one day old Raisin Sweet Braid, slightly sweetened with organic honey and the plump raisins bursting with flavor.

I have found using bread that has been allowed to sit over night tends to hold together better then fresh bread. Their is a tendency for people to try to use their stale, leftover freezer bread for French Toast. Which I have found absolutely appalling as freezer breads can absorb the smells and flavors of his freezer buddies. 

 Sliced in even, thick slices I prepared the dipping batter. 

                Six eggs

Cracked Eggs
by
-joseph-pizzuti

 half a bottle of Pure Vanilla Extract

 1 pint of Heavy Whipping Cream

about 3 tablespoons cinnamon

and my secret ingredient. You can e-mail me directly for the SI.  Preheating the griddle to 350 degrees, I generously sprayed the surface with Pam 

 

Whipping the above ingredients until well incorporated and frothy I smothered each side of the bread with the fragrantly creamy liquid. As I placed each piece on the griddle, the aromas of cinnamon, vanilla and slight undertones of raisin filled the cabin of the yacht.

Honestly this is the way I love to start my mornings is cooking for my friends. If I could cook at a bed and breakfast I would flip my lid...but for now I am stuck in Corporate America aka The Rat Race. 

Pounding the Pho out of life

Pounding the Pho out of Life

Fragrant aromas and dark hardwoods with a traditional Asian flair welcomed my hunger. Promtly being seated at the Kent Station Pho House, a browsed through the straight-foward and too honest to be true menu.

Combination Pho, its my Achilles' heel, every time. The combination of beef flank, rib eye, tendon and tripe enmeshed into a bowl of rice noodles.  Drowning in a bath of broth piping hot, drizzled with freshly squeezed lime, a sprinkling of Thai basil,and crisp mung bean sprouts.

 Dan Tranh 

Pho Tai

• (253) 471-4221

3814 Pacific Ave, #106, Tacoma, WA 98418