This is for my friends in the Pacific Northwest and to those many weekends we spent having brunch at the Longshoreman’s Daughter — when life seemed to be one long road trip.
The words “are we there yet” have an entirely different meaning when you are on a “let’s see where the day takes us today” road trip. It can be unsettling at first — a different feeling from the everyday schedules that we lock ourselves into. At the beginning of the trip, the kids would ask, “where are we staying tonight” and we would always answer, “we’ll see what town seems good”. After a few days, they would just ask if the hotel had a pool.
We started off in Seattle visiting some of our closest friends. We drank coffee at Lighthouse Roasters and ate at Red Mill Burgers. We went to our favorite market and of course on our drive out of town the mountain was out. We headed south to Portland – had coffee at the original Stumptown and got really great sandwiches at the most beautiful market next door to Stumptown. Along the way south to San Fransisco, we played on the Oregon Dunes, stopped in the cutest little coastal town and had a fun dinner at the cutest restaurant. We finally made it to the Redwoods where we discovered that our kids LOVE a good tourist trap where we hung out with Paul Bunyan and spent a fair amount of time hiking in the woods. We drove into San Fransisco with enough time to spend a couple days with good friends. We went to the amazing California Academy of Sciences, we window shopped here and here, had more good coffee, some ice cream that really hit the spot and because we are such awesome parents we made sure we stayed at a hotel with a pool.photo credits: The following photos were taken by Tim: obey photo, union gas station photo, cowboy welcome photo, stella jumping off of tree stump, stella at California Academy of Sciences.
The longshoreman’s daughter closed several years back. I don’t know if it was the atmosphere, the company, the food or the combination of all three but it was our favorite brunch spot in Seattle. They had a really great black beans and eggs dish on the menu — I don’t really remember anything else about it except that it was good and it was served in a big bowl. Regardless, black beans and eggs will always remind me of the Pacific Northwest. This is our version that has black beans, eggs, roasted potatoes and salsa. The black beans are so easy to make and can really be used a lot of different ways. Sometimes we will add them to omelets with cheese and avocado or to rice with sour cream, cheese, salsa and avocado.
Black Beans, Roasted Potatoes, Eggs and Salsa
Arrange in a bowl or on a plate, a heaping scoop of black beans, top with a heaping scoop of the potatoes, then 2 over easy or sunny side up eggs. Top with salsa. Season with salt and pepper. Optional toppings: sour cream and avocado (see black bean, salsa and roasted potatoes recipes below)
2 15oz cans of black beans drained and rinsed
1 small yellow onion chopped
1 garlic clove chopped
1/4 tsp cayenne pepper
1/4 tsp cumin
1 1/2 c vegetable broth
lime juice from fresh lime
Heat the oil in a skillet. Add garlic, onions, cumin and cayenne pepper. Cook until onions are translucent. Add black beans and vegetable broth. Simmer until mixture begins to thicken 10-15 minutes. Stir in cilantro. Season with lime, salt and pepper.
2 cups tomatoes seeded and chopped
1/4 cup yellow onion chopped
1/4 cup cilantro
2T lime juice
1 clove garlic chopped
salt to taste
Mix everything together and refrigerate until you need the salsa. This can be made the night before. This salsa is good to have on hand to use for chips, burritos or anything else you might add salsa to.
6-8 medium sized red potatoes cut into quarters
2T vegetable oil
salt and pepper
Preheat oven to 425. Add quartered potatoes to a bowl and coat with vegetable oil. Arrange potatoes on a pan and roast until soft and golden about 20-30 minutes – turning them over every so often during the cooking time. I usually set my timer about every 10 minutes to check to see if they need turning or rearranging. Season with salt and pepper.