Let’s eat.

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Tacos, salad and chips.

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That egg.

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Ramen at Kizuki Ramen and Izakaya.

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Delicate oysters at Shaker + Spear.

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Sliders and beet toast bites at Miller’s Guild.

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First recipe we tried from the Deliciously Ella recipe book (it’s vegan and GF!).

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Soon du bu from Korean Bamboo.

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Shanghai style stir fried rice cakes, lettuce wraps and egg drop soup at Regent Cafe and Bakery.

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Beet salad, fries and drinks at Queen Anne Beerhall. 

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Brunch salads at Chop Shop.

Recent eats.

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Lebanese cuisine at Cafe Munir to celebrate Sinae’s birthday!

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Falafel salad and a gluten free brownie at Cherry St. Coffee house.

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David’s baked sweet potato with greek yogurt, bacon and chives.

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Cantonese BBQ and dim sum treats.

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Family dinner.

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Soon du bu and banchan.

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Rice cakes and kung pao shrimp and scallop at Yea’s Wok.

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Taiwanese noodles and cold dishes at Toy’s Cafe.

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Szechuan style beef noodle soup.

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Our go-to spot for Friday dinners: Sushi Maru.

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Shrimp tempura roll topped with seared salmon and eel.

Eats.

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Simple breakfast with a focus on fruit.

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Chipotle ritual.

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Soy-garlic glazed salmon with sweet potato medallions and roasted asparagus.

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Finally tried BCD Tofu House, and now I see why there’s such a fuss over it. It was amazing.

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Salad and the famous tomato basil soup at Nordstrom Cafe.

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Sunday dim sum.

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Sashimi bowl.

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Lunch with Steph at Cherry St. Cafe.

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Boiling Point reunion with Emily.

Food.

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Seared salmon from Sushi Maru.

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Toast lines.

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Green onion pancake.

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Traditional Taiwanese breakfast fare: glutinous rice wrap with Chinese donut and pork “floss” < let me know if you need more details on this one :)

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Fried rice with leftovers.

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Pad Kee Mao from Citrus Thai.

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Pad Woon Sen.

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Fresh rolls.

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Rigatoni with kale and sausage tomato sauce.

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Great Harvest Bread Company basically fed me through high school lunches with their Cinnamon Chip Bread samples. As an adult, I’m paying it forward by purchasing as much as my waistline will allow.