What a year so far! With all the wild headlines, the crazy ending to the Super Bowl, and the snowy weather, it seems like a great time to focus on our community and get engaged with all the amazing, positive things happening in our neighborhood.
Greenwood is happy to provide some brightness to the February gloom:
- The Greenwood and Ballard branches are hosting live music to wrap up our Share the Love food drive, benefiting Family Works and the Ballard Food Bank! Music will play from 11:00am-1:00pm on Saturday, February 11th. Coworkers are invited to come enjoy the tunes and add their donations to the food drive. We are also holding a raffle for some amazing prize baskets at each branch for non-employees. Make sure to spread the word!
- The PNA Village is hosting a “simulcast” of the celebrations for the founding of the Beacon Hill Village in Boston. The BH Village was the first village to promote an “aging in place” philosophy, allowing seniors to get assistance with day-to-day tasks and not have to rely on expensive, in-home care. There are now more than 350 villages nationwide providing intergenerational support to seniors. The simulcast will run from 1:30pm-4:00pm on Monday, February 13 at the Phinney Center (6532 Phinney Ave N) in the brick building.
- Like wine and good company? The PNA’s Wine Taste is coming up on Saturday, February 25th at the Phinney Center (6532 Phinney Ave N) in the blue building. Tickets cost $25 for PNA Members, $30 general admission, and $10 for designated drivers. Anyone 21+ will get to enjoy samples of amazing, local wines, appetizers, and live music!
- Art Up Chow Down PhinneyWood Art Walk is scheduled for February 10th, from 6:00pm-9:00pm. Our amazing art walk stretches from 65th St all the way up to 87th St. Art will be in abundance as you enjoy specials at 30+ businesses in the Greenwood/Phinney area.
- In need of a good laugh? Looking to find a way to make others laugh? Greenwood’s Pocket Theater is home to a raucous and hilarious lineup of improv shows and workshops. Check the Pocket Theater Events Calendar for more info and show times!
- The new year means resolutions. If yours involved being more active, finding a great community, and drinking a pint (or three), then you should come join me at the Flying Bike Coop Brewery on Wednesday nights for their FBCB Run Club! Runners veteran and novice alike take to the streets in groups for runs from 1-6 miles (runner’s choice), followed by beer in the taproom. If running isn’t your jam, and you want to actually jam some bluegrass instead, swing by on Thursday nights for Bluegrass Jam nights!
- Naked City Brewery is stocked on great beer and great fun for February, including Revelry!, Seattle’s only Monday night burlesque revue, the Naked Poetry Slam, Vinyl Me Please presents THE SPINS, and many more! Check the Naked City Events Calendar for the full list!
- Our good friends at Taproot Theatre are excited to announce their newest production running throughout February, Room Service! Check out their calendar for show times and ticket sales. The Taproot Theatre has been a staple of the Greenwood community for over 30 years and is Seattle’s largest mid-sized theatre company, serving over 150,000 people annually.
This month, I am dishing up a great dinner recipe – a seafood pasta with homemade cream sauce! This one is pretty easy, but timing is important, so here we go:
MK’s Monthly Recipe – Shrimp & Scallop Pasta w/Cream Sauce
- 1 box of your favorite pasta (I prefer bowtie or penne for this)
- 1/2 lb uncooked shrimp
- 1/2 lb uncooked scallops
- Salt & pepper
- 2 sprigs fresh rosemary
- 2 TBS white wine
- 4 TBS virgin olive oil
- 3 TBS unsalted butter
- 1 TSP garlic (chopped or minced)
- 1/2 TSP red pepper flakes (optional)
- 2 TBS all-purpose flour
- 1 cup milk
- 1 cup chicken stock
- 1-1.5 cups shredded parmesan cheese (fine-grated works much better than shredded)
- 4-5 scallions (green onions)
Boil a large pot of salted water. You can add a small drizzle of olive oil to the water to help keep the noodles from sticking.
While waiting on the water to boil, start peeling and cleaning your shrimp. If they have heads, grab the tail and head firmly and twist to separate. Peel off the shell from the tail, starting at the end closest to the head and working towards the end of the tail. You can leave the last bit of shell with the actual tail attached. Remove the vein from the shrimp (it’s filled with shrimp doo-doo and isn’t going to be very appetizing).
Bring a sauté pan up to medium heat and add 2 TBS of olive oil to the pan. When it glistens and is just about to smoke, add the rosemary sprigs in the center and start adding the scallops around the outside of the pan in a clock-wise pattern so you can remember which one went in first and what order to flip them in.
Let them cook until they have a nice sear with a golden color, usually 3-5 minutes. Season each side lightly with salt. Flip and cook until you have color on the other side (they will cook faster on the second side).
Once the scallops are cooked through, remove them and set aside on a paper towel. Add the shrimp and shrimp shells (and heads if you have them) to the pan immediately.
Cook the shrimp for 1.5-3 minutes each side, then remove and set aside with the scallops. Deglaze the pan by pouring in your white wine while the pan is still hot. This will release all the flavor and yummy bits from the pan surface. Pour through a strainer into a bowl to use in the sauce.
Bring a medium-sized sauce pan up to medium heat and add 2 TBS olive oil. Heat until it glistens and is just about to smoke. Add the garlic – you want to hear the garlic sizzle just a little.
Immediately drop the heat to medium-low and add the butter. Once the butter is melted, add the pepper flakes if so inclined.
Stay at the medium-low heat and stir in the flour.
Once combined completely, add the milk, chicken broth, and the liquid from the seafood pan that you saved. Bring the sauce to a boil and then reduce the heat to medium-low and stir continuously as it thickens.
Add the parmesan cheese and stir until melted. Reduce heat to low to keep warm until the pasta is cooked. Add the seafood to the sauce, and season to taste with salt and pepper. It is important to keep the heat low at this point so you don’t over-cook your shrimp and scallops.
Once the pasta is cooked, add 2 TBS of the cooked pasta water to the sauce and stir.
Drain your pasta, then add it to the sauce pan and stir to coat.
Serve with freshly chopped scallions on top for color, and feel free to sprinkle on some extra parmesan cheese to taste.