I’m looking at Wednesday evening. My thinking is to start the cookery on Tuesday night, except for the noodles and such items as may be best served by a shorter cook time. Complainants, please advise!

Dom Polski! Right in Capitol Hill. What else did I never know of back yonder? (Here’s an old Rachel Kessler review. I hear they have longer hours with a $1 teporary membership these days.)

Let it be known: dulce de leche + nilla wafers. Unstoppable.

In fact, I need some more right now. Anyboody gots some cool iPhone app ideas? We have, like, a week.

A Gmaps dulce de leche finder app won’t cut it.

Kraken bulletin: I am still working this drink. I have tried three variations thus far:

Vodka, vermouth, lemon juice, lemon twist, oyster: drinkable, but the lemon diffused into the vodka and was too sweet. The oyster liquor diffusing into the vodka was, to my surprise, quite divine.

Vodka, vermouth, lemon twist, several drops of aged Tabasco sauce: Quite good, but not ideal. The Tabasco diffused into the vodka, overwhelming the delicate oyster liquor. The lemon twist was about right.

Vodka, vermouth, dash of worcestershire sauce, 1/2 tsp. horseradish: Similar to the Tabsaco Kraken. The horseradish floated up and throughout the vodka but was so diffuse that a mildly sweet radish flavor was the outcome, and again, that overwhelmed the oyster liquor.

I think what I’m seeing here is a need to increase the vinegary / savory side of the drink’s flavors without killing the clarity of the oyster’s flavor. Is there an Absolut Rice Vinegar? Stoly Wooster?

Hm, Stoly Wooster. It does seem that the People’s Vodka would provide a celebratory preparation in honor of that favorite son of Worcestershire.

Erster stew. Mmm, did this come out good.

steelhead diner. Noted.

It’s clear to me: plants do, clearly, suck less than people. Therefore, I endorse meatatarianism. MMMM. bacon!

One of the potential benefits of living in the Northern Reaches of Seattle is the opportunity to explore the many bargain-priced eateries that cluster along Aurora. Last night, Viv and I had the pleasure of dining at the Szechuan Bean Flower House, which specializes in tofu, Szechuan style.

Overwhelmed by the menu choices, we went with a per-person dinner choice and very much enjoyed the middle-of-the road fare – in huge quantities – we received, including chow mein, sweet and sour pork, and fried rice. The specific thing that made me sure we’ll return was the frantic and amused welcome we received from the host, who spared no energy in pointing out that his Tsingtao was cheaper than anyone else’s on Aurora and directed our attention to the huge servings we were provided with – easily enough for a family of six.

Personally, I was also attracted by the specials board and printed menu in Chinese. Next time, I’m ordering blind and demanding five stars.