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Archive for April, 2010 Line

Aviva and Erin have hit the road to hang with their families and the rest of the team is here in the 206 keeping it real adventure-y. This week we worked long and hard. For example, I reformatted all the events in the events section. Check ‘em out. They are all thumbnail-y now. So, with photo-formatting on my mind please admire the beauty and grandeur of the Velocity Dance Center community in the following photos by James Moes. See many many more photos on our Super Secret Client Back-end.

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Firstly it is important to adventure with dental floss because adventuring with teeth is just better. Secondly, you can use the dental floss as string or ribbon. Today is my mom’s 60th birthday so I am visiting her for party time. I brought classic birthday decor with me including balloons, party hats and a banner. While she was out for 15 minutes my mom’s partner Keith and I speed decorated the house with the supplies I brought, post-its and my old toys. I made the toys say “Happy Birthday!” by cutting out “talking bubbles” and taping them to my stuffed animal’s mouths. We put inspirational sticky notes all over her room. Then, we wanted to string up the balloons around the living room, but there was no string or ribbon to be found. Luckily I remembered dental floss and now there is a jaunty balloon string hung above Tamar’s couch.

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velocity dance center: the greatest move on earth from Patrick Richardson Wright on Vimeo.

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In leafing through Lilly Joss Reich’s Viennese Pastry Cookbook, I found a c. 1970 recipe for creme-filled doughnuts. Not being a huge fan of having filling in my pastries, I was a little reticent about taking the time to make these, but, oh my goodness, am I glad I did. I just swapped out the creme for bits of chocolate, and even some currant jam.

The most important part of being an adventurer is the sustenance that keeps you going. While these little guys aren’t the best snack for pulling out of your pocket in the middle of a mountain trail, they are perfect for those times when reminiscing about the exciting journeys you once took or when planning your next great excursion. They are super fun to make, and though the recipe is a bit tricky, you will be so glad you stuck with it in the end. Be sure to serve them immediately, as they are at the peak of their yumminess when piping hot. Mmm!

Ingredients:

1/2 bar sweet butter, melted
1/3 cup sugar
6 egg yolks
rind of 1 lemon, grated
3/4 teaspoon salt
3 1/2- 3 3/4 cups flour
1 oz. fresh yeast
2 tablespoons rum
1 cup milk
1 cup jam of your choice (we alternated between currant jam and pieces of good chocolate)
sunflower oil (or any oil with a high boiling point, though, I wouldn’t recommend peanut oil because of its flavor)
1 bar shortening

From the above ingredients, use the following to prepare the Yeast Sponge:
1 cup milk, lukewarm
2 tablespoons sugar
10-12 tablespoons flour
1 oz. fresh yeast (or two packages dry yeast)
Heat milk to lukewarm. Add sugar and flour. Stir. Add finely crumbled fresh yeast. Combine and cover with a towel. Let rise in a draft-free place until bubbles appear on the surface.

While sponge is rising, stir soft butter and sugar together until creamy. Add egg yolks, lemon rind, and salt. Add several spoonfuls of flour and the yeast sponge. Beat well with a wooden spoon, adding the rum and gradually beating in the remaining flour. Add more flour if necessary, but try to keep dough on the soft side. Beat for about 10 minutes until satiny, shiny blisters form. Cover and let rise to more and double its bulk. Punch down dough. Beat a few strokes and let rise again for about 15 minutes.
Turn dough over on a well-flour pastry board. With a lightly floured rolling pin, roll out to less than 1/4 inch thickness. With a biscuit cutter (or glass) 2 1/2 inches in diameter, mark (but do not cut!) rounds into dough, places closely together.
Place 1/2- 3/4 teaspoon of jam (or filling of your choice) in the centers of half of the number of rounds that you marked. Cut out the remaining rounds and top the ones filled with jam. Press edges together, making sure there is no separation between the two halves. The cut out the whole doughnut with a slightly smaller cutter (or glass).
Heat shortening in a large kettle or a deep (10 inch) frying pan to 375 degrees. The shortening will burn less if combined with the oil. Use 2 parts shortening to 1 part sunflower oil.
Place 4 or 5 doughnuts in hot oil, leaving enough room for them to expand. They have to “swim” in it to get a light band around their middle, the distinctive mark of the Faschingskrapfen.
Fry until golden brown on one side, then turn over with a slotted spoon to fry the other side. Remove and transfer to absorbent paper.
Doughnuts are at their best when eaten fresh! Before serving, sprinkle generously with powdered sugar.

Yields 30 doughnuts.

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Hullo Adventurers.

I fly a lot. Like a lot a lot. It’s a consequence of having immediate family situated on adjacent, but separate continents.

Thus, I have given a lot of thought to the Science of Flying. Especially whilst on the flight.

The beauty of flying so often is always the mileage status. A friend of mine bought ten flights to Minnesota, just so that he could reach the status so advanced, it allows him to travel invisibly. I however, quiver in anticipation for the times I do get upgraded into First Class.

Then comes the fearsome battle over the central armrest. More oft than not, I find myself desperately calculating the success of a preemptive occupation of the armrest vs. a preventative occupation.

All of these scenarios have occurred at one point in my life. I am glad, however, that it was the baby on my head, and not the Sumo wrestler called Kevin.

On second thought, the combination of copious bite-size pretzels and tequila will probably increase desire for the third bar.

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Lucky for us we are in the midst of welcoming a new outstanding member of Team Adventure . . . Erin Gainey! You may have seen her blowing up the interweb tweeting as @AdventureFoodie or if you have not yet gotten to know her, please read on and discover the bio and profile of this very awesome adventurer.

“Having been born and raised in Seattle, I high-tailed it out of town as soon as I was able, wanting to better fuel the adventurer in me. I spent one year in Orange County, and very quickly came to understand that my interests lie in jungles greener than the concrete one I was living in, and so I moved again, this time to the magical lands of the Bay Area. Five years flew by while I attended school at Mills College, tried on a variety of different career hats, ranging from Book Editor to Candy Shop Girl, and explored Northern California to it’s fullest.     And now, I’m back! I returned to the Great Pacific Northwest a few months ago, and I could not be more excited to create new adventures for myself and for others who love the unknown and who are willing to push the envelope when it comes to one’s environment. Currently, I spend my time nurturing the Renaissance woman within me, taking pottery and dance classes, becoming a certified Reflexologist, and, of course, adventuring with the best of them”.

YEAH HOOO!!!

What skill do you want to learn?

Thumb wrestling

Food & Drink you don’t want to live without?

Chips & (homemade) salsa and scratch margaritas

The scariest thing you can think of?

Unhappiness

Your favorite party supply?

Fantastical lighting

Your favorite book of the moment?

It’s a tie between You’re an Animal, Viskovitz! (Boffa) and The Species of Spaces and Other Pieces (Perec).

Describe your dream party place.

Anywhere outdoors with warm light. Perhaps on a cliff with the ocean crashing below. Or in the desert with sand squishing between our toes.

What is the evil version of you like?

Even cooler.

What gives you confidence?

Love.

Name four essential elements of a good party.

Good lighting, interesting/ unfamiliar use of space, a good mix of attendees, and an amazing mix of people behind the scenes!

What do you appreciate most about a party host?

I’m always in awe of those who are capable of paying the utmost attention to the needs of their guests while still managing to have themselves a great time.

Favorite adventure supply?

My camera, of course! Breadcrumbs, too, as it’s easy to get lost.

Describe the best party you ever attended.

Southern California, outdoors on an abandoned plot of land, tons of hip & interesting people, superb food being cooked right in front of us, lights strung about, silent film projected onto an old barn, camping out underneath the stars with the rest of the 150+ guests.

Hotel room or campsite?

Tough to say. Campsite in New York City and hotel room in the desert.

Do you have a style icon?

M.F.K. Fisher

Where is your next adventure destination?

Tomorrow on the streets on Seattle.

If you could teach a class about anything in the world ever, what would you teach?

Being Pleasant Is Not Difficult.

Your motto?

Blur those lines!

What is your spirit animal?

Something feline.

Feel free to drop her a line at erin@theadventureschool.com.

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Hi, I will be reporting on our goings on here at The Adventure School every Friday. Like, what do we do all day that is adventure-y anyways? Well, we do a lot of different weird stuff.

(eds. note: important to match fashion to construction safety gear.)

Let’s take it from the top. In the last few weeks, Team Adventure has grown. So, we had to get a new studio space. We expanded across the hall and now we do all of our team scheming over in Studio Seven at Noodleworks in Seattle’s International District. The project to beautify the space has been headed up by Gao Gao. There has been painting, there has been demolition and there has been a newfound obsession with chalkboards. We have been outfitting the joint with Home Depot supplies, stops at UW Surplus and combing through our own extensive junk supply. In the coming weeks, you will assuredly find a makeover story with full ‘before and after’ shots. But, please enjoy these photos of a lean mean two woman demolition team in the interim.

So, when we are not busy moving, we go to meetings, work until 5 am and generally whoop it up. Maybe, we will see you around like at Pacific Fabric Outlet or at the Wells Medina Nursery in Medina, or at Big John’s PFI for a cheese scouting field trip. Obviously, you can almost always hang around the ‘Hi Boss’ cold case at Uwajimaya to spot us in the wild. Adventure often takes us to places like Skyway Luggage for meetings, or the Lake Union Park construction zone. Maybe we will see you at the liquor store, PopCap Games World HQ, Seattle Weekly’s Food Awards, farms and generally whereversville USA . . . come adventure with us?

Yesterday, we produced the 2010 Burke Museum Curators Dinner. PARTY! Photos to come. Check out those little Washington native plants above, that we turned into beautiful, sustainable and downright cheap centerpieces. The party was bangin’, the raise the paddle was a cavalcade of generosity and it’s funny to watch people get drunk under the shadows of Mammoths. Anyways, the week was excellent. I learned a lot from the other member’s of the team. Today, Gao Gao is in Ohio, Erin is in Santa Barbara, Lindsay is adventuring somewhere here in the Puget Sound and Aviva and I are about to take a lunch break to celebrate the 70 plus hour work week we put in this week. See you there. By the way, my spirit animal card for the day is contrary deer.

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This is my new pencil. The Hawk and Joey got it for me at the Arc de Triomphe. It is a pencil from an adventure for adventure.

I received the pencil along with this large notebook found in a grocery store! Parisians really got it going on! Everybody in our office is jealous. Take pencil and paper with you on all adventures.

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While on a mini-vacation to San Francisco last weekend, we decided to hop in a car and drive north to Scribe Winery in Sonoma, accepting an invitation to join the Mariani brothers for a feast among friends.

The Mariani family purchased the then-decrepit piece of land three years ago, with the intent of restoring the century-old buildings and replanting indigenous vegetation, along with exploring the processes of winemaking (they use wild yeasts!). An abandoned hacienda, which they are planning on using for tasting rooms and an event space, sits above the vineyard rows, a single dirt road—flanked by tall palm trees—winds through the trellising to connect it to the main thoroughfare.

When we arrived, we found one of our hosts busy in the garden picking fava greens for a salad to be had alongside baked beans, local cheeses and salumi, and other varieties of vegetables grown on the property. Lunch was prepared by a handful of the fete’s attendees. Each of them added a bit of their own ingenuity to the dishes prepared, many of which came out of the gorgeous, handmade Nido Oven, and all of them paired with Scribe’s wine.

The result: a truly lovely afternoon comprised of good people and mouthwatering, locally sourced food enjoyed in a completely sublime setting.

Keep up to date with the goings-on at Scribe Winery in their newsletter, or become a member of The Scribe Viticulture Society to receive shipments of their wine throughout the year. You can find more photos of our afternoon here.

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