When we chatted in March, I told you all about the change coming this year for the Uproot from Oregon kitchen as I move to start my Masters’ in Public Health (read about my path to public health). I’m excited to share that I’ll be spending two years in sunny Berkeley, California at UC Berkeley! Thanks to all of you who have been equally as excited as I am for this change and new adventure – I know the foodie culture of California will suit me well, and I’m excited for the challenge of getting back in the swing of school.
But first, some time to relax and enjoy this Denver summer. It’s already May!? In a few weeks, I am leaving my full-time job to spend time this summer working the farmers’ market booth for Waffle Up, entertaining friends who are visiting, traveling to national parks, whipping up recipes for this space, training for my half marathon in early August, and taking care of our growing veggie garden and chickens!
>>> Heck yes, you read that right: the chickens get ‘adopted’ tomorrow. Any name suggestions for my lady chicken? Recipe requests using fresh eggs? <<<
Let me catch you up on some of my best eats from April, from a quick trip to Seattle (with my sister as the best tour guide), to my favorite Denver spots for happy hour, and some home cooking in between:
Clockwise from the top:
Beet salad (on happy hour!) from Gozo
Bruschetta plate and house wine from Americatus
Huge dinner party salads with berries topped with smoked salmon
Seafood stew from Ivar’s (Seattle)
Wonton noodles with BBQ pork belly and bone “tea” at Cho 77
Molten chocolate cakes from Hot Cakes Molten Chocolate Cakery (Seattle)
Simple Roasted Chicken with Spring Vegetables – eaten outside in the backyard!