My family and I will be living in Seattle (Queen Anne area) for for months come July for my partner's transplant and wondering if there are any Peruvian places to provide a level of comfort for my Andean mother-in-law who is traveling with us . . . I saw Cafe Cusco. . . definitely will check that out. . . anyone know of anywhere else?

Apple Walnut Cake- Coconut cake- Had an excellent banana cake the other day that was layered with cream cheese frosting and then topped off with chocolate ganache When I was growing up, my mother used to make Black Bottom Cupcakes (?) with a chocolate chip cream cheese filling- to die for

I agree with BWG - the other proponent here is volume as well. The cusinart method works well if you are making alot, like a gallon per se. In most culinary schools, one of the first sauces they teach you to make is an aioli (at least it used to be that way) and you used a stainless steel bowl and a whisk with your mise complete.

Making 1 cup aioli in a food processor to me would be like trying to whip a pint of heavy cream in a 30 quart floor mixer. Much of the egg yolk will be stuck in limbo between the bottom of the processing cup and the blade. You are better off with the whisk and a little elbow grease.

Elyssa:

As you have found both Saugatuck and Traverse City have some good restuarants, most of the TRULY good restuarants however (and less touristy for that matter) are either off the beaten path or inland. If you are in the area anyway, you might as well take a sidestep to Grand Rapids one night and eat at The 1913 Room in the Amway Grand Plaza Hotel - I always manage to make it there on my visits - it is a bit pricey (for Michigan standards), but if you are use to dining in the metrolopolis of the eastern seaboard then it won't break the bank