I enjoy the west coast of the US. It is so different from here; the coastline itself is lapped by cold water instead of the warm water that kisses toes here on the Gulf.
And as far as colonization goes, many western ports are far older than my home shores.
We spent a few days in Seattle, WA.
This landmark was walking distance to our hotel (The Marriot in the Alaska Building). The Farmer's Market had pretty produce - fat raspberries and blackberries alongside unseasonably pretty tomatoes. I sniffed those and knew they'd received help to get the color. The berries were solid, though, and I wanted them - bu we were on our way to a restaurant with friends and had to pass.
We got to Washington on Saturday night. The weather was cool and a little damp and the ride to the hotel lives in my head as a swoosh of lights reflected from wet leaves as the cab climbed a mountain and I looked down into the valley. I was hot and had the cab window down so I could feel the wind on my scalp and cool my face.
Our first night was in a hotel in Bellevue; we moved the next day to Seattle to the conference hotel. Charlie grumbled about "the longest hotel check-in ever" but we got a HUGE room. We had an entryway, bed space and living space with windows covering two walls. If you ever have to stay in the Marriot Courtyard Downtown in Seattle, stay in a room ending in 10 or 02. HUGE.
We ate at fabulous restaurants. Best meal? The Metropolitan Grill.
I love beef carpaccio. It is usually served with arugula and sliced parmesan reggiano, drizzled with extra virgin olive oil. This is Wagyu beef carpaccio and, my darlings, it was fabulous. Wagyu is the US version of Kobe in which (I think) Kobe and Black Angus are bred to bring the marvel that is Wagyu to plates. For my entree I had the paired filets; one of Nebraska beef, one of Wagyu. After tasting each I just wrapped the Nebraska beef and ate my wonderful Wagyu.
It is, simply, unbelievable. Mine was cooked medium rare, more on the rare side, and seasoned with a sprinkle of salt, grilled over mesquite wood.It was tender and perfetly beefy without the 'dull' taste some beef can have. My family has raised cattle for beef for what seems like forever so I am particular about my beef - this was better than anything from the Beaty Ranch.
I am running out of steam since in addition to a love for Wagyu I have brought back a sinus infection (or something) which is kicking my butt. I feel like the boxer who was losing the bout who shouted "no mas! no mas!"
No mas snot y coughs, por favor.