123 Thai Food, Port Townsend, WA

We happened to fall right into 123 Thai Food on a recent visit to Port Townsend, Washington. Although the restaurant is not the most romantic or atmospheric venue I've ever been to, the food was superb! They use excellent quality ingredients, and both dishes we sampled had very authentic spicing. We tried the beef green curry and the salmon curry which was the fish special of the day. The counter clerk was very familiar with the menu and was able to explain all the subtle differences. Each lunch option was $8.95, and was served with a nice heaping portion of steamed rice and a small iceberg salad. The counter clerk also recommended The Pour House, a local brew pub which we visited later in the day.

When I left 123 Thai Food my mouth was warm and fragrant. All I could think about was going back the next day to try the beef mango curry! There must be something quite intoxicating about the combination of coconut milk, Thai basil, curry paste and chili. 

Definitely stop in for a wonderful Thai dish when you're in Port Townsend!

2219 E Sims Way

Port Townsend, WA 98368

(360) 344-3103

Molasses Cookies

This is one of those classic old-fashioned recipes from Betty Crocker. I love the deep flavor of molasses, there's nothing quite like it. These cookies are moist and super tasty, but next time I make them I'll be sure to thoroughly chill the dough as my cookies were a little flatter than I think they should be! Oh, well! They were still scrumptious with a big glass of cold milk.

3/4 cup butter, softened

1 cup brown sugar

1/4 cup molasses

1 egg

2 1/4 cups flour

2 tsp baking soda

1tsp ground cinnamon

1tsp ground ginger

1/2 tsp ground cloves

1/4 tsp salt

granulated sugar (optional)

Mix the butter, brown sugar, molasses and the egg in a food mixer. Stir in the remaining ingredients except the granulated sugar. Cover and chill for about two hours.

Heat oven to 375°F. 

Grease a cookie sheet, or use a silpat baking mat. Roll the cookie dough into 1 1/4-inch balls. If you like you can dunk the top of each ball in granulated sugar. 

Place the balls, sugared sides up, about two to three inches apart on the cookie sheet. Sprinkle each with 2 or 3 drops of water.

Bake for about 10 minutes. Allow the cookies to set on the cookie sheet for a few minutes before moving them to a wire rack to cool completely.

Makes about 32 crinkles.

Reuben Macaroni and Cheese

I absolutely love Reuben sandwiches. There’s something about the combination of pastrami, Swiss cheese and sauerkraut that is just heaven—a perfect match. And of course we mustn’t forget the mustard and rye bread! So when I saw this Rachael Ray recipe I had to give it a go! I adapted it slightly and I think next time I’m going to make a milkier sauce, and maybe even add an egg or two to make it more like a quiche! We'll see...

3/4 lb cavatappi, corkscrew-shaped pasta

1/2 cup of rye bread crumbs

3 Tsp butter

1 tsp paprika

3 Tsp flour

2 cups milk

1/4 cup Gulden’s mustard

1 cup shredded  Swiss cheese

2 cups shredded sharp Cheddar cheese

3/4 lb corned beef, sliced fairly thickly, chopped

1 lb sauerkraut rinsed, well drained

fresh parsley

Bring a large pot of salted water to a boil for the pasta, and cook until it’s al dente.

In a different pan melt the butter over a medium heat. Whisk in the flour for a minute or so, and then add the milk. Season with salt and pepper, and allow the sauce to thicken for 5 to 6 minutes then stir in mustard. Melt about two thirds of the combined shredded cheese into the sauce.

Preheat broiler.

Drain the pasta and return to the pan. Stir in the corned beef, sauerkraut, and paprika into the hot pasta, and then add the cheese sauce. Pour the pasta and cheese mixture in to a casserole and top with the rye bread crumbs and the remaining cheese. Brown under the broiler for about three minutes or so until the cheese begins to bubble and turn a delicious golden brown.

Garnish with chopped parsley and chopped tomatoes. This is a very easy and tasty supper to make, and it's just a perfect thing to have on a cold, stormy November night!