Tossed Salads and Scrambled Eggs

Posts Tagged ‘sweet

Halloween isn’t observed in Australia. It’s considered an American tradition but some neighourhoods do celebrate it. A couple of houses near our home in Sydney decorated their front yards with fake cobwebs and glow in the dark skeletons. Children in costumes were chaperoned by parents to go trick-or-treating.

A visit to Dylan’s Candy Bar is like trick-or-treating for adults. Sweetness perfumes the air and rainbow coloured candy tempt you on every floor.

Decals cover the windows to promote The Smurfs film and there was a section dedicated to themed merchandise.

The centrepiece of the store is rows of clear containers of candy sold by weight, to be scooped into plastic bags or glass jars. Candy of every shape and flavour entices and I purchased half a scoop of sour cola bottles, my childhood favourite.

A chocolate fountain is by the entrance and dipper choices included Graham crackers, marshmallows, pretzels and fruits.

I skipped the upstairs Candy Café and walked down the ‘stairway to candy heaven’.

A kaleidoscope of Jelly Belly dispensers.

A collection of retro candy.

‘I want candy…’

Shelves of Hershey’s products.

Hello Kitty branded candy.

I was delighted to find purple M&M’S!

The psychedelic Wonka display.

Inedible candy paraphernalia.

Slabs of fudge.

Sprinkled and coated chocolate treats.

Sweet Paws for your pets!

A wall of Pez.

A lollipop stand.

I would like to know how parents stop their children exiting with a sugar high from Dylan’s Candy Bar!


Showers were forecasted yesterday but Seattle defied it and it was sunny with a gentle breeze – ideal walking weather! We strolled along Lake Union to Fremont and it was time for pie!

Pie has a huge variety of pies on its menu – breakfast, savoury, vegetarian and sweet. My eyes widened when I saw the English meat pie was available and Mr S ordered the chicken pot pie. At our local bakery in Sydney, the steak and mushroom pie was a favourite comfort food. The Pie version is a good substitute. It is made with minced beef, mushrooms and onions, and encased in a shortcrust pastry. In Australia, pies are traditionally made with flaky pastry and are disc shaped, like a hockey puck, which I find easier to eat by hand but the shortcrust pastry is sturdier and less soggy.

There were chairs and tables on the sidewalk and we dined al fresco for the first time in Seattle. My pie was fresh from the oven and the filling was juicy with the onion finely chopped and slices of mushrooms are visible. I had a couple of bites of the chicken pot pie and they were mouthfuls of chicken and vegetable chunks.

I was in charge of choosing dessert and I returned with five mini mini pies. On top is peanut butter chocolate cookie, and from top right – mixed berry, key lime, lemon custard and classic apple. After sampling each, I realised we should have eaten them in reverse order. The creamy ones first, then the fruits and finally the chocolate. The key lime and lemon custard are subtle flavours, the classic apple and mixed berry are delicious and we would have happily split a full-sized one of each, and the peanut butter chocolate cookie is rich and crumbly.

I noticed there was a mac and cheese pie on the board when I was perusing the sweet ones. I was intrigued and will be returning to try that one and the other mini mini pies. I also think it’s an ingenious business idea to have a late night window open on Friday and Saturday nights for the party crowds.

Get thee to Pie in Fremont!

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