Bert’s Tavern – Bothell, WA

Bert’s Tavern is a little watering hole on Bothell-Everett Hwy, between Thrasher’s Corners and Mill Creek. I’ve gone past it many times over the years we’ve lived here and always wondered what the place would be like. Last summer I decided what the hell, stopped in for a beer, and never left. I mean I even have a cot and everything. Okay, maybe that’s stretching it a bit. I have left, but usually only to come home and change clothes once in a while. The place even inspired a little blurb I wrote , “Old Men, Stories and Beer”. What can I say? It’s home.

It’s been home from the first day I walked into the place. Sure, like any neighborhood place, the regulars might take a little while to get to know you. If you don’t feel like talking, they’ll leave you alone. If you want to jump in to a conversation however, you’ll soon find yourself being treated like one of the gang. To be honest, it’s these regulars that really make Bert’s one of the best pubs in the area. Let’s face it, it’s cheaper to drink beer at home, so there has to be a reason to get folks out and into a place. In Bert’s case, it’s the people.

Not to say the drink prices aren’t friendly as well, because well, they are. Happy Hour is a bit complicated, so I recommend asking the bartender how it works. I can say it goes from 3-5pm every weekday though. Non Happy Hour prices are a good 10-25% cheaper than some of the surrounding places. Beer selection is good, with 6-8 good brews on tap, and a good selection of cans and bottles. In addition they have all your favorite harder libations and you won’t find a place anywhere with a healthier pour than Bert’s. If you manage to make it in on one of the “special” days, you may find yourself munching down on some killer smoked salmon made by one of the guys.

The place itself has some stink on it. You’ve heard me use this term, coined by my friend Kelly, to describe a well used, well liked pub. In fact, I met Kelly at Bert’s. See? Stink is good man. Inside of the place it’s dark. A U shaped bar fills the center of the pub, with tables and a dance/band area. For you Golden Tee freaks, the latest machine stands proudly against a wall. Get there early unless you want to play with some sharks. The guys are good. There are also dart boards, pull tabs, and video crack machines to keep you occupied. But I think you’ll find it more entertaining to chat with the gang. You just may learn a new place to catch salmon, or get the inside scoop on the latest NFL news. Out back there is a huge outdoor patio area with sliding awnings for our less than perfect weather. In the back yard there are 2 regulation horseshoe pits, and even more mingling room.

Bert’s Tavern. A hell of a good pub, and a hell of a good place to call home.

Gregor

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Seattle Skyline Chili

One of the few bummers about living out here in Seattle is that there are no Skyline Chili places. What the hell is a Skyline Chili you ask? Well, I’ll tell you, it’s a chain restaurant serving Cincinnati style chili. What the hell is Cincinnati style chili you wonder? It’s basically a greek style chili. In fact, the Skyline Chili restaurant chain was started by a greek immigrant, one Nicholas Lambrinides. Story goes that he opened a restaurant overlooking the Cincinnati skyline serving greek food. The chili was the hands down favorite and as they say, history was made.

What makes it so good? I really can’t put my finger on it. I’ve had other greek style chili and it’s pretty close to be honest. I think more than anything it’s a taste that sparks fond memories. Hitting a Skyline, getting a 3 way, 2 coneys and a large iced tea to wash away the stink of another Browns loss. Skyline coneys even became a sort of currency for us as well. “I’ll bet you 5 Skyline coneys the Bungles don’t even score Sunday” We’d meet later in the week and divvy up the wins. “Okay, I won 3 from Mike, and 6 from John, but I lost 8 last week to…” Lunches might go on for hours as the complicated math was figured out.

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It Tastes of Chicken!

I’m really torn by this report in Time Magazine. It’s an article about a new process to create fake chicken out of soy protein powder. According to the article the process involves mixing soy protein powder, wheat flour and water. It’s then processed at a particular temperature and viola, goop that has the texture of breast meat. They also mention that there is a push on to produce meat grown in vitro. Get yourself a Easy-Clone Oven, whip up a batch of chicken meat in a dish and have at it. This effort is actually being promoted by PETA who have offered a $1 million dollar incentive to the first one to do it before 2012.

This should be good, no? I mean, less animals being raised for slaughter means less harmful damage to the environment from the stinky stuff they release, the feed, etc. This should also be good for us health wise, right? Eating soy protein has got to be better than animal protein, so it’s all good, no? I’m not so sure.

First, the soy goop created needs to be flavored to taste like chicken, and to me that hints to the addition of non-natural additives. I’m not sure what the actual time required to make this stuff is, but there has to be manufacturing costs involved, and by costs I mean costs to the environment.

Second, the idea of growing meat in a petri dish freaks me out to no end. I mean, haven’t these people ever scene a 50’s SciFi movie? Suddenly Bill Cosby’s “Chicken Heart” makes total sense.

Third, I completely respect folks that follow a vegetarian or vegan diet for religious or social reasons. It’s a part of who they are. But do these folks really want to eat something that tastes of chicken? There are thousands upon thousands of vegetarian recipes in almost every cuisine. Are there really vegans out there saying, “You know what would make this bowl of beans and rice taste better? Fake chicken.” I know others try an all veggie diet for health reasons, but is eating fake meat doused in flavoring agents really that healthy? I don’t get it.

Wouldn’t it be better to spend all the time and energy going into these “Fake Meat” projects on increasing sustainable farming and humane animal husbandry instead? Or helping out local farmers so that people have access to quality locally grown produce. How about helping change the perception that eating a 32 ounce steak is acceptable? Or even something as simple as the idea that wasting food by having huge portions, or only eating a small part of something and throwing the rest away, is bad! It’s frustrating to me how we continue to try and prove how “smart” we are, when it’s usually common sense and nature herself that produce the best answers.

Finally, remember the movie Soylent Green ? It was set in the year 2022.

Go chicken heart, go.

Gregor

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Grilled Pork Loin with Apples

Okay kids, it’s officially here. GRILL SEASON IS ON BABY!!!!!! Now out here in the great Pacific Northwest it’s the mid 50’s with steady rain, but no reason not to grill though, right? So with grill season in mind, I bring to you a recipe from the good folks at Maker’s Mark bourbon. You guys know I’m a bourbon lover, and that my favorite is Maker’s Mark. There is a quality to this bourbon that is head and tails above the rest. It may be because they use water from an onsite limestone spring fed lake. It could also be the corn and grains. It may also be the fact they use a small number of barrels per batch. Personally, I think it’s just the fact that the company is run by folks who give a damn about producing a quality, uniquely American product and it shows. Now, on with the grilling!

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Camping at Lake Chelan, WA

Ah, the first camping trip of the season. After seeing that the weather was going to be sunny and in the 80’s, Beth and I decided to take a spur of the moment camping trip to Lake Chelan State Park. For those who may not know, Lake Chelan is a narrow, but long, lake about 40 miles or so past Steven’s Pass. It is 55 miles long, and 1 mile at it’s widest. At it’s deepest it is, now hold on to your life-jackets, a little under 1500 feet. Yeah, 1500 feet deep. It makes it the 3rd deepest lake in the US and 24th in the world. GO WASHINGTON! (coughs) It is all of those things, but mostly it is just a drop dead gorgeous place to camp.

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Dinner at the McMurtrey’s

Last night Beth and I had the pleasure of dining at the home of our friends, Kelly and Lisa. They have a lovely home not too far from where we live. Kelly took the original house down to it’s foundation and rebuilt it himself. He has landscaped the yard, complete with pond, into a showcase that could be featured in a Home & Garden photo spread. But best of all, he has a man-cave garage to beat all garages. All I’ll say about it is that I have a severe case of garage envy.

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Pacific Cod with Grapefruit and Avocado

Okay, I’ve been off on a bit of a rant lately, so I figured it’s time to get back to the core of what this blog should be about. Not to mention that Valentine’s Day is soon upon us, and this works great as an easy dinner for 2. So today I give you another way to prepare pacific cod. I used cod for this, but any firm white fish, like halibut would do just as well.

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Controlled Chaos

I sit here at my keyboard eating pistachio nuts, casually throwing the empty shells into my over-flowing ashtray. I light up a Marlboro, take another swig of my Ballantine’s neat, and I wonder how the the hell did I end up here.

It was not so long ago that I was in charge of a USS nuclear fast attack submarine. Well, to be honest, the Captain was in charge but I ran the engine room on my watch. It was me and the engineering officer of the watch who determined what would happen in an emergency. And truth be told, as most engineering watch supervisors will tell you, it was our word that mattered. Billions of dollars in materials, and 120 lives rested in our hands. I never felt so alive.

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Quantity or Quality?

We all have a limited time here on Mother Earth. How do we spend that time? Does quantity trump quality? Or is it the other way around? Do we want to live a long life, or do we want to live? Whatever the answer, it is a uniquely personal one. We all need to keep this in mind. How we look at it may not be the same as our family or friends.

Most, if not all, of us have been in a position of dealing with a loved one who is dealing with a life-threatening situation. “Do whatever it takes!” “You have to think of the kids” “What would your wife (husband) do without you?” “So what if it hurts, you’ll live 6 months longer!”

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Cioppino

One of my favorite dishes in the world is Cioppino, Italian style fish stew. As with most dishes, there are probably as many recipes for Cioppino as there are people who love it. Not wanting to be left out, I offer up my take on the classic dish. As always, look at this as a starting point. Take away items you don’t like, add in ones that you do. Have fun!

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