Seattle Happy Hour: Cactus

What: Cactus
Where: 2820 Alki Avenue SW, Seattle
When: Mon-Fri, 3-6pm; Sat & Sun, 3-5pm
Honeys Heart: Blue Corn Calamari

After spending Christmas with the fam in San Jose, I flew up to Seattle to spend some time with Doug before we went  back to Portland. One night, we met up with his parents to go to happy hour at one of his Dad's favorite hh spots: Cactus, local chain that serves southwestern and Mexican cuisine.

We started off with $5 happy hour mojitos. Tasty, but definitely skimpy on the rum. I appreciate when restaurants offer cheap happy hour drinks, but if they're barely going to put any alcohol in them, what's the point?

Doug's parents said the margaritas are much better. Noted! 

Next up was chips and salsa ($2) and guacamole ($4). Yum!

We also had the Smoked Chicken Quesadilla ($4) with bacon. For $4, this is definitely a good deal. Great flavor and pretty filling.

Doug's mom said the Blue Corn Calamari ($6) is a favorite of hers and I can see why. The blue corn coating added a nice crunch and the slightly spicy aioli was a great compliment to the calamari.  

Doug's dad suggest that we order the Camarones D’ El Diablo ($6) which are prawns with spicy Diablo sauce and mango–pineapple mojo. Loved the spice on these combined with the sweet mango-pineapple sauce.

Great choice, Marilyn and Dick! I'll go to Cactus with you anytime!

San Francisco Bakery: Miette

My mom got really into The Next Iron Chef this year and she was a huge fan of Elizabeth Falkner. So when I suggested we go to San Francisco for the day when I was home, it was a given that we would be hitting up Citizen Cake. 

But then Citizen Cake was closed. It might be closed permanently- it's kind of hard to tell.  

And so, we needed a bakery replacement. Good thing I visited Miette last year with Gabs so I could take my mom and sis there instead.

 

I'm kind of obsessed with this place. I mean, it's more of a candy shop that also serves cupcakes, macarons, and ice cream than a bakery, but just look at it.

It's so cute inside it almost didn't matter if the cupcakes and macarons were actually any good...

... but they were. The cupcakes were certainly not the best I've ever had, but they were enjoyable and the macarons were flavorful and the correct consistency: slightest crunch on the outside of the cookie, chewy on the inside.

Would it be weird if I redecorated my apartment to look like Miette? Good, cuz I'm going to do it.

Aspirations

Right now I have a list of all the restaurants, bars, and happy hours I want to go to on my phone. And in a spreadsheet on my computer. And saved in a Google doc that Doug and I share. And on random pieces of paper around my apartment.

But so far I haven't been very good about actually making it to any of those places. So the obvious solution is to post an abridged version on the blog and give myself a two month deadline to make it to all of them (and blog about it.) So here goes: 

Happy Hours:
The Box Social- recommended by Eat Beat
Night Light Lounge- recommended by Karissa of Delectable Dates
Nostrana- recommended by Dana (for a girl's night)

Restaurants:
Olympic Provisions- recommended by... everyone
Boke Bowl- see above
Tasty n Sons- ditto

Bars: 
Apex- Doug's addition
Firehouse- recommended by Abe of BePortland

I'll keep you updated on my progress...

DIY Happy Hour: French 75

For the last two years, Katie and I have made a Happy Hour Honeys calendar to give to friends and family for Christmas. The "2012 Calendar of Cocktails" features one drink recipe each month, giving people plenty of time to master the cocktail! The 12 recipes range from traditional drinks such as a hot toddy, to Happy Hour Honey signature cocktails. That's right, we created two drinks for this calendar!

January's recipe is a current favorite, a French 75. Here's a peak at January and the recipe for the perfect cocktail to cheers with in the new year.

Recipe
- 1.5 oz Gin
- .75 oz Lemon Juice
- .5 oz Simple Syrup
- 2 oz Champagne

Shake the gin, lemon juice and simple syrup, pour into a champagne flute and top with champagne or prosecco.

Cheers!