like butter on a croissant

Anchorage, AK... a big city in terms of Alaska.. a large town surrounded by an awesome amount of nature compared to a lot of other cities in the US.  Either way you  look at it, it's a weird location to find one of the best bakeries I've come across in my travels (within the US, definitely excluding European bakeries.. there's just no comparing, Europe wins hands down without trying).  Croissants that are the most delectable combination of  moist, buttery, fluffy and a hint of toastedness on the outside.  Cookies that scream I will make you fat but you will be happy the moment we hit your tongue.  Cakes that are simplistically pretty, flavorful, moist, rich and worth every penny.  Scones... Scones that I don't hate and sometimes crave.. Sandwiches, well, ok here I have to say I only like one of their sandwiches.  Yes, I tried them all and only one stands out enough to be worth the hefty $10.00 price tag.  That is the turkey, chutney with apple slices.. drool..  I really wanted to love the beets and goat cheese but I couldn't.. It was missing something..

what is that smell? and why are we eating it?

There are many things that I consume that make me contemplate.. Who the heck decided this would be edible and then went and developed the technique in order for consumption to go more smoothly? Sourdough is one of those items.  Sure, fine, sourdough comes in all sorts of forms of baked goodies at the store and in restaurants but if you've ever dealt with the stuff at home you get to encounter it's ugly side.  It's quite a lot like having Audrey II (little shop of horrors plant) in that you have to feed it, albeit less gruesome stuff (it's just flour not people) but still it's alive and needs feeding then there's the smell.. it's sour.. unpleasantly sour like dirty socks from someone who should have left their shoes on the prevent other peoples stomachs turning.  Yet someone long, long ago was like hmm maybe it won't be so bad if we just add more flour to it.. 

omg... f'ing ginormous

They say that as you get older the world get's smaller.. this is not proving to be true with the produce.  I'm waiting for the day that you can cook one grain of rice as a serving instead of 100..

 

 holy heck Batman.. that's one large grapefruit.  

layover-land

If you have time and you're in a decent sized airport it's nice to be able to sit, relax and have a real meal that isn't wrapped in plastic wrap.  Seattle is my most frequented/favorite hub.  This is partly because the public transportation is decent and easy to escape the airport when you have enough time. 

so predictable

I have grown exceedingly fond of Mexican food reasonably recently (not to be mistaken for South American foods i.e. Chile, Argentine,  which I absolutely love and always have).  Growing up I used to hate Mexican food. the runny cheesy beans, the dry rice and the greasy dishes of ground meat or slimy fajitas. (they contain green bell peppers one of two veggies in this world I have no love for).   With the emergence of more authentic Mexican eateries over the past few years I've discovered that my prejudice of Mexican food came from growing up in a small town in AK that had no good options till a handful of years ago and apparently there is a huge difference between crappy Mexican and delicious Mexican.