Well we all enjoyed another successful Richmond Manor Condo summer potluck. We had a great turnout, I think I counted 25. We welcomed new neighbors Carol and Joel Remme — they will be moving into #304 later this month. We also got a chance to become acquainted with Ed and Helen Shirk our other new neighbors in 313.
We changed t
he menu a bit this year, serving sliders and sausages grilled by Kaare and Laurie. Let us know if you liked the change. The rest of the food was supplied by everyone else, some great food was enjoyed by all. Thanks to all who helped set up the venue and of course put everything away. We have a great crew of helpers.
We still have a couple of serving spoons who escaped from their owners.
I’m keeping them safe here at our place.
Restaurant Review
I’m listing two restaurants this month
Fogo de Chão Brazilian Steakhouse a bit far afield but I think worth checking out if you are in the neighborhood.
440 Bellevue, Lincoln Sq. 425-450-4004
fogodechao.com/location/bellevue
Hours.
Brunch-Sat.-Sun. 11:30-2:00
Lunch-Mon. -Fri.-11:00-2:00
Dinner Mon. -Thurs-4:30-10:00
Fri. 5:00-10:30
Sat. 2:00-10:30
Sun. 2:00-10:30I have only had lunch here, it was very good, an interesting concept. They offer what they call the Market Table which is a large salad bar with all kinds of cold cuts, salads, cheeses, antipasti. In addition, you can order what they call the Gaucho lunch which for $6-9 you can order fire roasted meat to go with your salad bar selections. Waiters walk around with skewers of roasted meat, beef, lamb, pork and chicken. They cut off what you would like and serve you.
Furi Chinese Restaurant– Recommended by Dixie and it is a little closer to home.
546 5th Ave. S. Edmonds-425-673-9933
www.furichinese.com
Hours
Sun-Thurs 11:00-9:30
Fri.-Sat. 11:00-9:30
I will put a sample menu down on the bulletin board outside the garage door.
Book Club
We will have our first meeting of the Richmond Manor Book Club on Oct. 9th. We will be meeting at Linda W. #301. Bring a list of books you would like us to read this year. We will pick the books, who will be hostess for the year.
Videos
Here is a YouTube video that you might find interesting.
http://www.youtube-nocookie.co m/embed/xHkq1edcbk4?rel=0
Traveling neighbors
- Linda and Dawson went to Oregon to see the eclipse and to celebrate Linda’s birthday.
- Edy is off to WA. DC again for work. She simply doesn’t get the concept of retirement
- Bev has been spending some more time in Oregon, looks like the beach is very nice
- Cheri is off to Europe next month, she is going to get a chance to visit CJ and Luis in Madrid while she is there.
- Linda and John are off to Whistler for a week, we will also be going up there later for a couple of days.
Neighbors with birthdays in Sept.
John and Myrna will be celebrating in September.
Recipe du Jour
Peach-Vanilla Cobbler
- 8-10 servings
Topping
- 10 oz. (2 1/3 cups) all-purpose flour
- ½ C granulated sugar
- 1 T. baking powder
- ¾ tsp. table salt
- 4 oz. (8 T) cold unsalted butter, cut into ½ inch cubes
- 2/3 c heavy cream
Filling
- ½ C granulated sugar, more if fruit isn’t very sweet
- 1 T. cornstarch, more if fruit is juicy
- 4 lb.’s peaches, pitted and cut into ¼ inch thick slices
- 1 tsp. pure vanilla extract
Directions
Make the topping
In the bowl of a food processor, pulse the flour, sugar, baking powder and salt to combine 15-30 seconds.
Add butter and pulse until the mixture resembles coarse meal with pieces no larger than the size of a pea, 1 to 2 minutes more. Transfer to a medium bowl.
Make a well in the center of the bowl, pour in the cream, and toss well to combine. Gently combine the mixture into the dough, being careful not to over mix (mixture will form large streusel-like crumbs.)
Make the filling
In a small bowl, combine the sugar and cornstarch (if your fruit is especially juicy, add an additional 1 or 2 tsp. of cornstarch). In a large bowl, toss the peaches with the sugar mixture. Add the vanilla and toss well to combine.
Assemble and Bake the cobbler
Position a rack in the center of the oven and heat to 400 F.
Butter a shallow 3 qt. baking dish (or individual dishes; see tip) Pour the fruit into the prepared dish. Crumble the dough over the fruit in an even layer.
Transfer the cobbler to the oven, and bake until the topping is evenly golden and the fruit is bubbly in the center of the dish, 30-35 minutes. Rotate the cobbler halfway through baking through for an even browning.
If browning too quickly, reduce the oven temp. to 375 F and tent the baking dish with foil. Let the cobbler cool for at least 45 minutes before serving warm.
Tip
- Individual-size cobblers are a great option.
- Cut the peaches into ½-3/4 size dice, rather than slicing.
- Divide the filling among 8-10 ramekins (about 1 ¼ cups) Crumble the topping over each dish, dividing evenly.
- Bake until the filling is bubbling, about 25 minutes. Let cool for about 20 minutes before serving warm.
- If you have left over topping put in a baggy and put in the freezer for a quick dessert later.
I guess that since Labor Day is just around the corner that means summer is coming to an end. We have enjoyed all the sunshine, except for the couple of hot days. Sept. and Oct. are my favorite months of the year so I’m looking forward to moving forward.
Enjoy the holiday.