We’re a little late to the game this month now that our wonderful blog is full of so many vibrant new voices!  Below are some of our consistent headliners and a family recipe from way WAY back when.

  • When was the last time you visited the Woodland Park Zoo?  Now is a great time to go for a visit!  Summer hours began May 1st, so you can enjoy a longer day with the animals.
  • I bet the majority of you have no idea just how many things are happening at the Couth Buzzard!  The Couth Buzzard Events Calendar is jam-packed with open-mic nights, jam sessions, special interest groups, board games, and concerts.
  • Who doesn’t love some ol’ fashioned kid-style fun??  Our wonderful neighbors, Top Ten Toys, have a calendar full of amazing events, including story time for kids, game nights for all ages, Baby is Social time, and, for all you juggling aficionados, Juggling Club!  Check in with their Events Calendar for a full run-down on this month’s agenda!
  • 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!
  • Runners and beer lovers alike, come on down to the Flying Bike Coop Brewery on Wednesday nights for their FBCB Run Club!  This Wednesday, May 10th, we are doing a special Beer Week Run Club where we will hit three different stops on our run for some suds!  Runners veteran and novice alike are invited to join in!
  • Naked City Brewery is stocked on great beer and great fun for April, including Revelry!, Seattle’s only Monday night burlesque revue, the Naked Poetry SlamVinyl 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 Busman’s Honeymoon, running from May 17th – June 24th on their Jewell Mainstage.  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.


Nothing tastes better than a family recipe that’s been passed down for generations!  I’m feeling sentimental with all this great weather and want to share a classic from our family’s past!

MK’s Monthly Recipe – Uncle Paul’s Mostacioli Sauce


  • 5 lbs ground beef
  • 5 big rachers of bacon
  • 3 white onions
  • 4-6 stalks of celery
  • 1 green pepper
  • 4 medium-large carrots
  • 28 oz  diced tomatoes (2 x 14 oz cans)
  • 28 oz tomato sauce (2 x 14 oz cans)
  • 2 cans tomato paste
  • Noodles (suggested – rotini)
  • Cinnamon
  • Nutmeg
  • Basil
  • Paprika
  • Italian seasoning
  • Cayenne pepper
  • Salt & pepper

Cook bacon on medium heat in a pan large enough for your ground beef to be cooked in afterwards.

Be careful not to burn the bacon, otherwise the whole sauce will take on a charred flavor (not what we want!!).  Let the bacon drain on some paper towels.

Seperate half the bacon grease into a heat-safe bowl.  Dial up the heat to medium-high and add your ground beef.  Season lightly with salt and pepper and cook until browned.

While the meat is cooking, dice your onions and chop your carrots (half-medallions), pepper, and celery.  You can use a food processor, pulsing until a fine texture is achieved.

In a seperate pan, add the leftover bacon grease and cook the veggies on medium-high heat for roughly 5 minutes.  Take them off the heat when the onions start to go clear.

While the veggies cook, drain the meat of most of the excess grease.  Add the drained meat to a large stock pot on low-medium heat.

When the veggies are cooked, add them to the stock pot with the meat.

Add all 6 cans of tomato products (2 each of diced, sauce, and paste) to the stock pot.

The flavor of this sauce is intended to be sweeter than most meat sauces.  Seasoning with spices will be entirely up to you and your palette.  We want to make sure the cinnamon and nutmeg come through clearly with a little heat building after each bite.

When adding additional seasoning, start small and taste often.  This recipe makes a LOT of sauce, so you can nibble away at it to ensure you get the right flavor.

Cook for 3-6 hours at a simmer stirring occasionally.

Prep your noodles and drain thoroughly.  Serve with sauce on top.

**Note:  This sauce is great for freezing.  If you don’t have a big enough group to feed with the whole batch, this will keep for up to 6 months in a freezer-safe container.


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