The painter’s plastic is down; the floors are sanded and refinished; the beams in the ceiling are boxed in, drywalled, and painted; the new low-voltage lighting is in; and the walls are freshly painted.

Here’s the view from my office (still sans new desk, so still not quite technically my office) but we’re makin’ great progress.

New desk will be delivered tomorrow or Monday; new sofa on Monday or Tuesday. We are slowly but surely unpacking boxes, finding “new” treasures and glad to see old familiar items again.

And, as of Tuesday, we started sleeping and cooking here again, and it feels so good to be back.

Cheers to our wonderful contractors, MODELREMODEL (especially Rick and Ronnie) for all their hard and expert work, and putting up with us throughout these past six weeks.

If one picture is worth 1,000 words, then this photo of Cactus’s excellent Spiced Caesar with Grilled Chicken Salad with cojita croutons, black beans, roasted corn, and lots of beautifully grilled chicken takes the cake.

We snapped it one Saturday at lunch at the glorious West Seattle branch of the Cactus trio of restos, overlooking Alki Beach. Margaritas were strong and refreshing, just what we needed that cool spring day.

Chukar Cherry Company has been a popular fixture in the Pike Place Market’s Main Arcade for many years. Happy to report that the good folks at Chukar (including the company’s founder and fellow Seattle Dame Pamela Montgomery, a.k.a., “Ma Chukar,” and husband J.T.)  have just completed an upgrade that makes the venerable permanent stand feel even more warm and cozy than before.

Here’s a photo snapped late afternoon on a busy Saturday as the lovely ladies behind the counter are working hard, giving out loads of free samples to tourists and locals alike, as always.

Note the new signage and warm cherry cabinets behind the sales clerks. Very nice!

And here’s a more straight-on shot provided by Pam and J.T. Congrats and “cherry cheers,” dear friends!

With the expected finish date of our remodel just about 1 1/2 weeks out, I wanted to snap a few photos to show you how much progress has been made, but how our belongings are still in boxes and behind painter’s plastic.

Here is an actual view from my office. Note the beautiful expanse of maple floors, which have been undergoing sanding and three coats of finish over the past week or so.

And here’s’ a shot looking back towards my office and all my bookcases (behind plastic).

Here’s the kitchen. . .more plastic and an indeterminate amount of construction dust lurking everywhere. We have scheduled two deep cleanings before we move back in!

Finally, here’s a shot looking out from the “kitchen,” over the big granite counter, and towards the Four Seasons Hotel (our neighbor just across the courtyard). We will both be so very happy when the remodel is complete, the workers have moved on, and we can get back to “normal” life!

A recent press release from my beloved Pike Place Market alerted me to the upcoming Barbecue Competition. So I wanted to share it with you. . .

It’s a Smokin’ Good Time at the 8^th Annual BBQ Competition at Pike Place Market on April 18

Winners get awards and bragging rights when 30+ teams cook all Saturday night for the judges

WHEN: Sunday, April 18, 2010, 10:00 a.m. – 4:00 p.m. Awards ceremony starts at 4:30 p.m. Load-in and set-up begin Saturday evening at 6:00 p.m.

WHERE: Along Pike Place from Pike Street to Virginia Street. Pike Place will be closed to vehicles Saturday night and all day Sunday.

WHAT: Big rigs and trailer pits move in as 30+ teams camp out for the night to slow-cook their meats. Cooks turn in their best BBQ items to judges, with the winners being named in each category at 4:30 p.m. Sunday. Categories include pork butt, ribs, chicken and brisket.

This 2010 Washington State BBQ Championship at Pike Place Market is produced by the Pacific Northwest BBQ Association and is a qualifier for national BBQ championships such as Great American BBQ, American Royal and Jack Daniels World Championship Draw. Over $2,500 in cash and prizes will be awarded to the winners.

Pike Place Market shoppers can stop and chat with chefs and their crews to get some great BBQ tips. BBQ sandwiches will be sold starting at 11:00 a.m. to benefit the human service agencies at the Market.

For more information, visit http://pnwba.com/.

FOR IMMEDIATE RELEASE: April 13, 2010
CONTACT: Anthony James, 206-910-4084

It’s a Smokin’ Good Time at the 8th Annual BBQ Competition at Pike Place Market on April 18
Winners get awards and bragging rights when 30+ teams cook all Saturday night for the judges

WHEN: Sunday, April 18, 2010, 10:00 a.m. – 4:00 p.m. Awards ceremony starts at 4:30 p.m. Load-in and set-up begin Saturday evening at 6:00 p.m.

WHERE: Along Pike Place from Pike Street to Virginia Street. Pike Place will be closed to vehicles Saturday night and all day Sunday.

WHAT: Big rigs and trailer pits move in as 30+ teams camp out for the night to slow-cook their meats. Cooks turn in their best BBQ items to judges, with the winners being named in each category at 4:30 p.m. Sunday. Categories include pork butt, ribs, chicken and brisket.

This 2010 Washington State BBQ Championship at Pike Place Market is produced by the Pacific Northwest BBQ Association and is a qualifier for national BBQ championships such as Great American BBQ, American Royal and Jack Daniels World Championship Draw. Over $2,500 in cash and prizes will be awarded to the winners.

Pike Place Market shoppers can stop and chat with chefs and their crews to get some great BBQ tips. BBQ sandwiches will be sold starting at 11:00 a.m. to benefit the human service agencies at the Market.

For more information, visit http://pnwba.com/.

Back in November, I wrote a story about a little grappa maker striking it big just across the lake from Seattle in Woodinville, Washington.

Happy to report that last month, Soft Tail Spirits launched another enticing craft liquor–Vodka.

According to Soft Tail’s co-owner and distiller, Dennis Roberts, “It’s taken us almost a year but I can finally say that Western Washington has its first locally produced Vodka since Prohibition. We opened our doors with Grappa in April of 2009 and Grappa will always be our signature spirit. Now we are proud to announce the release of our Soft Tail Vodka.

“Our Vodka has been given the most scrutiny thus far; we attempted the pot-still method and weren’t pleased with the results. That led to purchasing a new Vodka still designed specifically for our needs.”

Robertson says he attempted a number of wheat-based Vodkas and didn’t care for the results. That led to the question, “What other resource from Washington State can we make vodka from?”

He claims the most obvious source was also the most recognizable–the apple.

“We have found that the Washington apple offers unique and higher-quality sugars for the distillation of Vodka than the more traditional potato or grain bases do,” Robertson says. “Through the multiple-distillation process, the apple flavors are gone and what’s left is a crisp, clean, and fresh premium Vodka that’s dangerously smooth.”

So go taste for yourself. Soft Tail Spirits’ tasting room is open Saturday and Sunday from noon to 5:00 pm. Soft Tail Spirits 80-proof Vodka sells for $28.00 for a 750-ml bottle.

I’ve been remiss in posting photos of the remodel currently engulfing our condominium and my home office, but suffice to say, there’s been A LOT of progress in the last week or so.

Here is the actual view from the place where my computer used to sit and should (we hope) return by month’s end.

And here’s the view looking inward. Note the floor sander in the foreground, which was used to sand down our wood floors prior to refinishing them.

You may remember that the floors were severely damaged on July 4, 2007, when our elderly neighbor left the plug in his kitchen sink while doing his dishes, forgot about the water, and went to bed.

Several hours later, water had intruded into five units here in the building, with our unit one of the most severely hit.

So we are so happy to finally have the floor situation resolved.

In addition to the floors; new ceiling beams; a new, low-voltage lighting system; and overall painting, here is our new pride and joy: a floor-to-ceiling Sub-Zero wine cooler.

The remodel is supposed to end in another two weeks, god willin’ and the creeks don’t rise. Keeping fingers crossed. . .

A couple of weeks ago, before a movie at the Harvard Exit on Capitol Hill, we stopped in for dinner at Olivar, the popular Spanish-French bistro located in the historic Loveless Building right across the street from the theater.

Every dish from the Baby Lettuces with Butternut Squash and Roasted Pumpkin Seeds to the Sea Scallops with Roasted Cauliflower, Pine Nuts, Currants, and Fresno Chile Oil was outstanding, but it was one of the ever-changing daily specials–the Mussels with Salsa Verde–that really won my heart. Tarragon was the herb du jour/del día featured in a light broth that might have been thickened with tangy crème fraîche rather than weighted down with heavy cream.

Coincidentally, a few days later, a press release showed up in my in box, touting three-course, $25 “Taxpayer Special” dinners offered at Olivar three nights a week.

“Everyone can use a little help these days,” says chef/owner, Philippe Thomelin.

Amen.

The prix-fixe menu will run through April on Sunday, Tuesday, and Wednesday nights. (As of April 1, Olivar will be closed on Mondays.) The $25 “Taxpayer Special” will also be available during Sunday brunch hours.

Here’s a sample menu:

Baby Lettuce with Roasted Butternut Squash, Sage Vinaigrette & Pumpkin Seeds

or

Nettle Soup with Wild Rice, Hazelnut & Cranberry

or

Serrano Ham Tarte Fine with Caramelized Onion & Aged Mahon

—

Pimiento Relleno a lo Pobre (Stuffed Anaheim pepper with braised pork, potato & fried egg)

or

Grilled Squid with Housemade Harissa & Crusted Vegetable Galette

or

Roasted Quail Stuffed with Mushroom, Sage & Polenta

–

Chocolate & Almond Pithiviers

or

Rhubarb & Apple Crumble with Vanilla English Custard

Spencer wants breakfast. I want lunch. Or vice versa.

Unfortunately, not a lot of places serve both. . .

But a good alternative for “blunch” is Cafe Campagne in the Pike Place Market. On a recent Saturday morning, I opted for the fluffy, light Vegetarian Quiche. When I asked our server how they got it so light, she said all they use in the filling is egg yolks. Sacre bleu!

Meanwhile, Steak Frites was Spencer’s lunch of choice that particular day. It’s a manly-man sort of dish and he even lets me steal the occasional French fry.

Cafe Campagne means a lot to us and we go there often, for dinner as well. It’s where we went the evening my mother died and we needed some nourishment before we got on the American Airlines red-eye flight to Dallas.

And. . .ta-da. . .it’s the place where we had the idea for “Five More Minutes With,” our new Web site that launched on March 26. You can read more in “Our Story,” and I certainly hope you will enjoy the site and check in often.

Mixed Greens with Fallen Cheese Soufflés and Champagne Vinaigrette

Varietal: Riesling, Syrah, Cabernet Franc

Serves 6

Thanks to stunning views of the Olympic Mountains combined with a laid-back Northwest atmosphere and regional seafood done up right, Ray’s Boathouse consistently lands on many “best of” lists; indeed, savvy tourists and locals consider it one of the quintessential Seattle dining experiences. In this savory salad created by executive chef Peter Birk, the cheese soufflés and roasted red peppers act as bridge ingredients, so wine pairings are versatile. Chef Peter suggests everything from Riesling to Syrah to Cabernet Franc.

Champagne Vinaigrette

3/4 cup extra virgin olive oil

1/4 cup Champagne vinegar

Kosher salt

Freshly ground black pepper

1/2 pound fresh asparagus, woody stems trimmed

1 cup (4 ounces) shredded Samish Bay Montasio cheese or high-quality Parmesan or Parmigiano-Reggiano cheese

1 cup heavy whipping cream

2 large eggs, slightly beaten

Kosher salt

Freshly ground white pepper

4 to 6 ounces fresh arugula leaves

4 to 6 ounces fresh watercress

1/2 cup roasted red bell peppers, homemade (see Cook’s Hint, below) or store-bought (pat very dry), cut into bite-sized pieces

1. To prepare the Champagne Vinaigrette, in a cruet or container with a tight-fitting lid, combine the olive oil and vinegar. Shake well to combine. Season to taste with salt and pepper and set aside.

2. Preheat the oven to 325°F. Spray six 4-ounce ramekins or custard cups with nonstick vegetable cooking spray.

3. Prepare an ice bath (see Cook’s Hint, below). Bring a large pot of water to a boil, add the asparagus, and cook, stirring occasionally, until the asparagus turns bright green and become tender-crisp, 2 to 5 minutes (depending on thickness). Plunge the asparagus into the ice bath until cool enough to handle. Remove the asparagus, pat dry, cut into bite-sized pieces, and set aside.

4. In a small saucepan, combine the cheese and cream. Cook over medium-high heat, stirring constantly, until the cheese melts. Heat until small bubbles form around the edges of the cream and steam rises off the top, but do not allow the cream to come to a boil.

5. Remove from the heat and, in a mixing bowl, whisk a very small amount of the cream mixture into the eggs (this is called tempering). Continue adding the cream very slowly and whisking constantly, being careful not to scramble the eggs. Season to taste with salt and white pepper.

6. Divide the cheese mixture evenly among the custard cups (for easier handling, place the custard cups on a baking sheet without crowding). Bake 20 to 25 minutes, or until they turn golden around the edges and puff. Remove from the oven and allow to cool on a wire rack for 30 minutes at room temperature, then cover and cool 2 to 3 hours (or up to 2 days) in the refrigerator. Do not worry if the soufflés fall; they are supposed to!

7. When ready to serve, combine the arugula, watercress, reserved asparagus, and peppers in a large bowl and toss with 1/4 to 1/3 cup of the vinaigrette, or more to taste. Divide the salad among 6 salad plates. Run a small knife around the inside of each custard cup to loosen. Carefully invert the cup over the salad and tap gently to release the custard. Position the custard on top of the greens and serve.

Cook’s Hints: (1) Roast peppers in one of these three ways. Roast over a gas burner on high heat, turning frequently with kitchen tongs, until well charred on all sides; broil under a hot broiler several inches from the heat, turning frequently, until brownish-black blisters form; or roast in a preheated 400°F oven for 10 to 15 minutes, turning frequently, until brownish-black blisters form. Put the roasted peppers in a paper or plastic bag, close the top, and let stand for 10 minutes. Remove the peppers from the bag and scrape off the skin; cut away the seeds and ribs. Wipe away any remaining black particles with a damp cloth, then slice or chop as needed. If desired, use thin plastic or rubber gloves to protect your hands while preparing chile peppers. (2) Ice baths are called for when blanching vegetables or fruits; the cold water immediately stops the cooking process so that the produce doesn’t become overcooked. To make an ice bath, simply fill a large mixing bowl with ice cubes and add cold water to cover the cubes.

Recipe reprinted from Pacific Northwest Wining & Dining: The People, Places, Food, and Drink of Washington, Oregon, Idaho, and British Columbia (Wiley, 2007, $34.95) by Braiden Rex-Johnson.