NEW REVIEW: Stumbling Goat Bistro

As soon as I heard that Dine Around Seattle was happening this month... I rushed to the website and scanned the list. My first choice is Stumbling Goat Bistro, Seattle's Best Kept Secret. I was really excited to try this place because their menu looks amazing and I absolutely love that they support the community through using local ingredients and posting artists work on the walls.

I headed to Stumbling Goat Bistro after to work and got there a bit early and decided to enjoy a cocktail before Tassoula my fellow foodie arrived. Check out our other adventures Seattle Restaurant Week & Portage Bay.  When I walked in I was in love with how quaint the atmosphere and decor was. As I sat at the bar and looked over the menu I feel a little deeper in love with Stumbling Goat because of how unique their cocktails were. I decided to go with the Pomegranate Basil Cocktail... vodka, lemon, pomegranate juice and bruised basil. This was by far the most beautiful and delicious cocktail I have had in a long time. The basil and promegranate complimented each other perfectly.

Right as I was finishing my cocktail Tassoula arrived. I was so excited to see her and eat my face off. We sat down and immediately looked over the wine list and ordered a glass... this is one of the many reasons I love her. We then got down to business looking over the 3 course meal options. I have to say the waitress was amazing and answered all our questions with a smile and knew the menu inside out.

My first course was Mushroom Bisque. It was the perfect texture and the flavors were amazing. The presentation was beautiful and the chives on top were the perfect flavor to mix with the bisque. First course = delish!

My main course was the Duck Confit with beluga lentils, watercress and glazed figs! The duck was amazing and the lentils and glazed figs were the perfect pairings. I loved eating all the flavors in one bite... because they complimented each other so well. Again look at how amazing the presentation is. Main course = Mouthwatering Goodness!

For dessert I ordered the Devil's Food Cake with bittersweet chocolate ganache, spiced figs and tawny port reduction. This cake was deliciously moist and the figs were amazing! The cake wasn't overly sweet, I would say it was just the right amount of everything. Dessert = Sweet Perfection.

My experience at Stumbling Goat Bistro was top notch. I have no complaints about the service, food, quality or location. This was the best dinner I have had in a long time. Like I said before I just love the quaintness of the restaurant, I really felt like we were the only ones in the restaurant. Loved every moment of our dinner and I can't wait to go back and pay for price! :)

FINALLY Tasty Homemade Thai Food

After my 3 mile run today I came home and housed a delicious Graveyard Smoothie. The Graveyard Smoothie contains a unique mixture of fruits and veggies. It had frozen bananas and blueberries, a handful of spinach, almond milk and some fresh strawberries and blueberries. It tasted pretty good and stuffed my belly.

After a quick shower...I challenged myself to make homemade Thai food one more time. I think I have made one edible Thai recipe and it was a Thai Chicken Salad with Peanut Dressing. And I don't really count it as being homemade because I didn't make the chicken and really how can you mess up peanut dressing. :) So my mission was to make a Tasty Thai dish. On tonight's menu was Cilantro Chicken with Peanuts. I got this recipe from an old cookbook called "Easy Dinner and Healthy Recipes."

This recipe was fairly easy to make and prep but I decided I wanted brown rice so I had to wait 45 minutes. Why does brown rice take so long? :) While I was cooking the rice I prepped the chicken, made the sauce, measured the chiles and peanuts. Below is the recipe:

2 teaspoons roasted peanut oil (I used regular EVOO)
1 pound of chicken breasts - cut into 1 inch pieces
1 ounce honey-roasted peanuts
1-2 dried red chiles (use more if you like it super spicy)
1 tablespoon of soy sauce
2 teaspoons rice vinegar
1 teaspoon toasted seasame oil (I used regular seasame oil)
1 1/2 cups of cilantro
Cabbage Slaw (I used broccoli slaw)
Brown Rice
Lime slices and cilantro for garnish

1) Heat peanut oil over high heat. Cook and stir chicken in skillet for 2 minutes and then add peanuts and chiles. Cook and stir for 3 minutes or until the chicken is no longer pink.

2) Add soy sauce, rice vinegar and seasame oil. Cook and stir for 2 minutes. Remove from heat and stir in cilantro leaves.

3) Spoon over cabbage or rice. (In my case both)

I have to tell you that this recipe was full of spice and flavor. I finally did it...a tasty homemade Thai dish. :) I loved the variety of flavors especially the sweetness of the peanuts and the kick of the red chiles. This dish was amazing and I felt so good about myself. I finally completed my mission of homemade Thai food. Take a peak at my masterpiece:

So delish!

I paired my dinner with a refreshing Arnold Palmer because I have been craving ice tea and lemonade in this heat wave Seattle is having. By heat wave I mean 70-75 degrees. :)

I had the perfect dinner! I think I am now going to take a break from trying to cook Thai food because I finally succeeded. Does anyone have any great homemade Thai food recipe to share??

Barking Frog on a Budget

Since I have a hot date tonight, I had to get to the gym around 5:30 am. I chose to do 1 of the 2 speed workouts that is on my half marathon training plan. It consists of running a warm up mile and alternating half miles at a fast place and then a moderate pace. My workout looked like this:

1. Warm up mile (5.8 - 10:20 pace)
2. Fast pace half mile (7.0 - 8:30 pace I think)
3. Moderate pace half mile (6.0 - 10:00 pace)
4. Fast pace half mile (7.0 - 8:30 pace)
5. Moderate half mile (6.0 - 10:00 pace)
6. Cool Down for 5 minutes at 4.0 

This workout took about 35 minutes not including my cool down. The best part of this workout is that it really gets your heart rate up and makes 35 minutes go by fast.