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Hello Robin – Growing A Feast

Hello Robin cookie shop had partnered with Molly Moon ice cream to occupy the fun space on Capitol Hill.

The day we visited, they were featuring about 12 cookies.

The space was open, fresh and a little whimsical with large ovens.WP_20140705_13_50_51_Pro

We went for a flourless Mexican chocolate, Habanero chocolate, classic chocolate, whole wheat dark chocolate with sea salt, oatmeal cherry, power and Mackles’more.

My favorite was the Habanero chocolate chip: it was spicy hot, thick moist cookie with a hint of orange and generous amount of chocolate chips encased in soft and moist cookie dough.

My next favorite would be the whole wheat dark chocolate with sea salt.

The texture was softer than the rest of the cookies, which I enjoyed tremendously with its excellent dark chocolate.

The sea salt balanced out the sweetness and was delicious.

The whole wheat cookie was amazing to me as whole wheat product tended to be heavier and denser, this cookie was light and chewy.

The power cookie had carrots and dried fruit.

It was very substantial and tasty.

The classic chocolate chip was lovely with soft chewy texture, but a little too sweet for my taste.

The oatmeal cherry was also too sweet, but the oatmeal added texture, and the moist cherries and great chocolate made up for it.

The Mackles’more had such a smart play on the name!

It was fun with soft chewy graham and squishy marshmallow.

I really wanted to like the flourless cookie but couldn’t.

It was dry and hard albeit full of chocolate flavor but not enough spices to make it Mexican chocolate.

The best part of the partnership was the offering of ice cream sandwiches – Molly Moon ice cream with Hello Robin’s cookie.

Something for another trip!

Hello Robin + Molly Moon's on Urbanspoon

Growing a Feast by Kurt Timmermeister

When there was the interest to know the absolute ins and outs of a farm operation, this would certainly be the book.

The restaurateur turned farmer author used to offer farm-to-table dinners at his farm to show case sustainable farming and fresh seasonal food.

This book was about what it took to make the dinners possible.

The key message being that it took a lot longer to grow food then we thought.

I loved the familiarity of the book as it was set in the Pacific Northwest, under 40 miles away from my computer.

As a result, when he talked about the towns, the types of vegetables that grew well in this area, they all had an intimate ring to them.

The documentary started in winter, followed the changing seasons of spring, summer and fall, ending with farm-to-table dinner preparation, and recipes were provided as well.

The book covered everything from artificial insemination of cows, slaughtering cows and chicken, bees and honey, cheese making, sowing seeds, harvesting, foraging, canning, pickling to cooking – truly an inclusive journey from the beginning to end.

It showcased the amount of work and preparation that went into preparing a meal when we were truly self-sustainable.

The book contained massive amount of information and very educational, which admittedly was dense at times, and I found myself disengaged from it.

I felt that I lived a year on the farm vicariously through the book.

I wish the author still had his dinners – unfortunately he had since resigned from the dinners and had focus in his cheese making business.

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