Raising a puppy is no easy task, particularly when the breed is known for being mischievous (socks left on the floor are considered treasure and must be hoarded) and aloof. Then again, I like to feel that fits my personality, part of the reason I was drawn to Shibas. Well, that and its striking fox-like features.

The process has had its frustrations, but ultimately we’ve changed for the better with Toro-san (a nod to his Japanese heritage) in the fold. This hit me as we took him for a walk along a Puget Sound beach recently, on the most cliche of Seattle winter days. All the reasons we wanted to move from Manhattan to the Pacific Northwest (outdoors, living close to water, mountains, etc.) are now more enjoyable with a dog.

Both Lisa and I grew up with dogs (Schnauzers/Black Labs for me, Golden Retrievers for L), and we’ve talked for five years now about getting one. What ultimately led to the decision was a bigger apartment, proximity to work and the fact we couldn’t rush it. Our breeder had an eight-month waiting list, allowing us time to prepare and tussle over whether we felt truly committed to the process.

Toro has a personality all of his own. So far he’s atypical from most Shibas in his playful interactions with strangers, yet there are times when he cocoons in a shell and ignores everyone in the house. And I still don’t understand his infatuation with socks…

If you’re interested in the Shiba Inu breed, or have any questions about raising one (get professional dog training … seriously), drop us a line in the comments section. We’re happy to answer any questions.

We’ve been on a bit of a Japanese kick recently. Maybe it was all those izakaya dinners in Vancouver, or buying a bento box cookbook, or Jeremy finally listening to me and visiting Uwajimaya and then proceeding to go back four times in the next week. Regardless, we’ve been eating a lot of Japanese food and still craving more.

So when I saw that Nook was doing a pop-up soba dinner for a week in late February, I emailed in our reservations immediately.

Nook is a tiny breakfast and lunch spot on the “Ave” in Seattle’s University District. I’ve been curious about their homemade biscuits for a while now, but never made it over (and I still REALLY want to try those.) According to Seattle Met, one of Nook’s owners used to work with some chefs in Japan who own a chain of soba noodle shops. Those chefs are in town this week only, churning out homemade soba noodles daily as part of a three-course, buckwheat-based meal.

Soba, as we learned, is both the Japanese word for “buckwheat” (not actually wheat, but closer to rhubarb) and the noodles themselves. They’re eaten either cold with dipping sauce, or hot in broth.

We started with the appetizers. We had: kimpira goba, a sort of marinated/pickled veggies; soba zushi, sushi made with soba noodles instead of rice; soba chips, fried little twists of the grain; and a fresh salad full of unfamiliar vegetables, seaweed and puffed gluten.

They gave us a full chunk of wasabi to grate into the dipping sauce.

The main dish was hot soba, a choice of duck or oyster. My oyster bowl had five plump, lightly sauteed oysters floating in the rich broth. While the soba noodles were addictively slurpable, I really got after the broth that was left over – like some of my favorite ramen broths from places like Tsukushinbo, but not as salty. The main dish came with a trio of tempura: shrimp, scallop and eggplant. We were told to dip the tempura in sauce and in a sprinkling of wasabi salt, which I want to go stock up on in large quantities immediately.

For dessert, they served a buckwheat cake with mascarpone cream served with soybeans in a maple glaze, and then a mochi stuffed with more mascarpone cream and a strawberry. Yeah. Did I mention the entire meal was $10 per person?

We’ve written before about pop-up restaurants, and while I’m sometimes inclined to think it’s a trend on its way out. But then a soba night like this comes along, and it reminds me how this concept can work out quite well in the right scenario.

Outdoor weddings in the Pacific Northwest, even in August, are risky endeavors.

But since the summer of 2011 has been sulky as a teenager, we were happy to enough to have a few generous sunbreaks in time for the 5 p.m. ceremony. Yes, ideally, the white wicker arch at the end of the aisle should have framed Mt. Rainier perfectly. Still, we had warm air and a soft breeze off Puget Sound, and really, being able to have the wedding near the water was ultimately the most important thing.

I’ve been to enough weddings to know the drill, but this was my first time as a key member of the bridal party – my stint as a 5-year-old gender-bending ring bearer notwithstanding. Turns out being the maid of honor presents challenges not encountered in everyday life. (Pro tip: when you’re booking a bachelorette party, make sure the entertainment at the venue isn’t the melancholy stylings of a local emo band.) I’d also not recommend waiting until 15 minutes beforehand to prep for a speech on your fiance’s iPhone before delivering it to 160 guests.

But anyway, this isn’t about me. It’s about a weekend of ferry rides and suspension bridges, forest trails and picnic benches, white dahlias in mason jars and two blissfully happy people celebrating having exactly what they want in one another.

Lisa and I took full advantage, spending the day about the city, hanging out with friends, drinking cold beers and grilling hamburgers. About as relaxing a Saturday as one could possibly draw up.

But for long-suffering Mariners fans over the past couple of seasons, the well-cultivated ballpark food (and drink) is a welcome distraction from the gloomy product on the field most games. While I enjoy a street sausage or take-out banh mi as much as anyone, I also like the option of having palatable, reasonably affordable food inside the gates. For the 2010 season, the folks at Safeco Field rolled out options like poutine (we all know how I feel about poutine), a nifty grilled salmon sandwich and a gyro, accompanying the existing standbys like garlic fries and Ichiroll sushi.

This season, they’re upping the ante even further by bringing in big-name chefs Ethan Stowell, Roberto Santibañez and Bill Pustari as part of a complete remodel of the centerfield lower concourse, formerly the “Bullpen Market,” into “The ‘Pen.” Personally I’ve always referred to that outfield plaza/beer garden area as the “Meat Market” because of the rabid singles scene playing out at most weekend games. Now it’s vastly more open, with additions like a firepit and cocktail lounge. The beer stands are stocked with mass-market brews and microbrews – obviously, you HAVE to have beer at the ballgame.

But okay – the food. I was invited, along with some other local food bloggers and media, to a tasting of the new fare. In The ‘Pen, you can get…

New Haven-style pizza made with locally sourced ingredients, cooked in a custom-made oven:

Local grass-fed burgers with fries, plus sausages cooked in beer:

Crepes – sweet and savory:

Tortas (Mexican sandwiches) made with pork, chicken or beef, plus fresh-made guacamole and salsa:

My favorite was definitely the torta. Made to order, it had a soft, fresh-tasting bun, with distinct flavor and spice, including fresh avocado and jalapeños. A lot of times ballpark food is on the bland side, a result of catering to the palate of the masses. This was good enough that I would order it outside of a stadium.

My almost-completely-eaten torta:

The pizza was decent, and at $5 for a big slice, a surprisingly affordable option for a gametime snack. The crepes were fine, although I can’t really see myself ordering a crepe during a game. You could tell the burger was made with quality ingredients, particularly the bun, though again I’m not sure I would opt for a burger at the game in general. Nor would I probably pick regular fries over garlic fries, though the garlic aioli dipping sauce with these was addictive.

Overall I was pleased to see the way the new food options and ‘Pen area reflect a certain facet of the Seattle community and fanbase. Yeah, it’s the snobby, foodie facet, but what’s wrong with that? I’d rather have a local chef like Stowell showcasing his sporty side with a local flair than some generic lackluster patty.

But at the end of my visit, what I was MOST excited about (besides the $5 beer happy hour from 4:30-6 during game days)? The removal of the chain-link fences around the bullpens. Now I could, theoretically, reach out and high-five Felix Hernandez during warmups. Sweet.

The time with the dog today reminded me of a story I read the other day about Yale Law School allowing stressed-out students to check out a “therapy pet.” Heck, just 40 minutes with Kasey helped ease some work anxiety that’s built up this week as I hustle to prep for our first crew regatta on Saturday.

***

Now that I have garden space, I plan on taking full advantage of it. So I went out this evening and bought some kale, beets, herbs, radishes and carrots from Ravenna Gardens. If nothing else, this should make for interesting blog fodder.

Cherry blossoms are out at the University of Washington. Next sunny day we get here in Seattle I’ll try and snap some pictures.

If you’re one of those people who still doesn’t like Brussels sprouts, I’m not even going to try and convince you. Go read another blog post about peanut butter and jelly sandwiches with the crusts cut off.

But if you are one of those who appreciates the much-maligned mini-cabbage – when prepared correctly – you’ll love this recipe.

We generally make Brussels sprouts the way I make most vegetables: by tossing them in olive oil, salt and pepper, then roasting at 400 or so until lightly browned and tender. This is a great way to start if you’ve never had Brussels sprouts before. Try Ina’s recipe.

Last week, however, I discovered a new way to cook sprouts. I joined some friends at Smith - a local restaurant known for gastropubby food, good deals on drinks and taxidermied decor – and while we all agonized over the menu, we easily agreed on a certain dish for the table: Brussels sprouts with bacon and dates. No-brainer.

The dish disappeared fast between five hungry mouths, and we started to ponder what was in it, besides the obvious. The consensus was something tangy like creme fraiche, but we couldn’t figure it out.

So I decided to go to the source and ask Smith on Twitter. And after some logistical back and forth, they posted the recipe on their Facebook page.

Though the ingredient list was basic, I was a little nervous about trying a restaurant-style recipe with no real measurements. I shouldn’t have worried; it was straightforward to prepare and easy to multiply by a few factors to make enough for a side dish and leftovers.

And, most importantly, it tasted just like the restaurant version.

Smith’s Brussels Sprouts with Bacon and Dates

Adapted from Smith

• 1 lb Brussels sprouts
• 3-4 strips good quality bacon
• 10-12 dates, chopped
• 1/2 cup apple cider vinegar
• 1/3 cup cream
• olive oil

Cut the ends off the sprouts and slice them in half lengthwise. Chop up the bacon strips and saute in a large frying pan over medium heat until crispy. Set aside on a paper towel but leave the bacon grease in the pan.

Add enough olive oil to coat the bottom of the pan and let it get hot. Add the sprouts, cut side down, and cook until the cut sides are a deep golden brown. You may be able to turn up the heat a bit, but make sure they are caramelizing and not burning. Also, your frying pan may not be large enough to fit all the cut sprouts – if so, just fire up another pan with some olive oil and cook them separately, then add them back into the big pan when browned.

Once the sprouts are browned and tender, add the bacon and chopped dates and toss until all is heated through.

Add the apple cider vinegar and toss, then add the cream and mix again. Let it bubble for a minute or so until the cream has reduced a bit. Taste and add a bit more vinegar or cream if needed.

Add salt and pepper to taste, toss again, and serve.

Yet for all the celebrity status the New York bagel enjoys on the food/pop culture stage, I’ve often felt its cousin from Montreal offered a far superior product. Toasted in a wood-fire oven, the Montreal bagel is a smaller, denser and crispier version of the boiled NYC bagel. Each bite provides more of a satisfying crunch, balanced with a touch of sweetness (my opinion, not gospel). Last year, the New York Times heard enough of the chirping between the two cities that it felt the need to weigh in on the argument.

Despite my proselytizing, Lisa needed some convincing. A summer trip years ago to St. Viateur in Montreal quickly swayed her to my mode of thinking. So when news broke that Eltana, a Montreal-style bagel emporium, was Seattle-bound we followed with interest.

Eltana recently opened and has generated plenty of buzz in a short amount of time among our more food-inclined friends. A few days ago, we went for the super-soft opening, ordered a sesame and plain bagel (with honey and plain cream cheese, respectively) and tucked in.

The verdict: a close facsimile to the versions from the Mile End. While an Eltana bagel is not a complete reproduction of what the legendary St. Viateur and Fairmount churn out in Quebec, it’s still quite tasty. Not to mention a much-welcome addition to our city.

……

A lot of hours in the office have made for some stressful work weeks as the Holiday Bowl looms. Still, with as gray as Seattle has been recently, I’m not about to complain about a week-long trip San Diego.

On early resolution I have for New Year’s is to do more reading. Looking forward to delving more into a novel I picked up today: Dinaw Mengestu’s “The Beautiful Things That Heaven Bears.”

It’s called a Pineapple Express – when a warm, moist, strong blast of air sweeps up from the tropics bringing unseasonably high temperatures and the sort of rain that normally only appears in Hollywood renditions of Seattle. A perfect day to stay inside watching the Huskies’ basketball game and making Thai-style meatballs with Sunbutter sauce and spinach.

This meal came about because we had a pound of ground beef in the fridge and I went a little nuts in the Asian condiment aisle at the grocery store. Then I started thinking about our ever-present jar of Sunbutter (similar to peanut butter but made with ground-up sunflower seeds) that we got hooked on while eating paleo.

A few Google searches for inspiration later turned up enough ideas to make up this recipe, which is easy, savory and comforting – no pineapple, but with a tropic sensibility.

Thai-style Meatballs with Sunbutter Sauce

Inspired by The Mixer Bible

For the meatballs:

• 1 lb. ground beef (next time I’d use a mixture of pork and veal)
• 2 cloves garlic, chopped
• 1/4 cup chopped fresh mint
• 1/4 cup chopped cilantro
• 2 Tbsp. fish sauce
• 2 tsp. curry paste (I used green, but red or yellow would work)
• 1 egg
• 1/2 cup panko, bread crumbs or almond flour

For the sauce:

• 1 cup coconut milk
• 1 Tbsp brown sugar (optional)
• 1 Tbsp. curry paste (red, green or yellow)
• 1 Tbsp. fish sauce
• 1/2 cup sunbutter or nut butter of your choice

Preheat the oven to 450, with the rack in the top third of the oven, and line a sheet pan with parchment paper. Mix ground meat with garlic, mint, cilantro, fish sauce and curry paste until evenly combined. If you’re still waiting for the oven to heat, stick the mixture in the fridge until the oven is ready. Then add the beaten egg and breadcrumbs/flour until combined.

Use a tablespoon to scoop the meat into 1 1/4-inch meatballs on the baking sheet, with a 1/2 inch of space between each. Bake for 8-10 minutes or until browned and just a bit of pink left inside.

While the meatballs are cooking, make the sauce. In a saucepan, combine coconut milk, sugar (if using), curry paste and fish sauce. Bring to a simmer over medium heat, stirring occasionally, for about 3 minutes. Add sunbutter or nut butter of choice and continue to cook and stir until well blended.

Serve meatballs on a bed of baby spinach and drizzle sauce on top, with extra sauce on the side. This will probably make more sauce then you need, but you shouldn’t have a hard time finding uses for it. Maybe something with pineapple…