It seems like just yesterday I was picking out donut holes at Winchell’s in Yakima – a fond memory as a child. When I think back it wasn’t so much about eating the donuts, it was more about the anticipation of the donut house. Of walking in to the smell of freshly-baked donuts. Seeing rows upon rows stacked up in the glass cases. The anticipation of picking out each and every one, with a huge emphasis on the color of sprinkles I’d choose. So I’m sure you can imagine the disappointment when I heard the doors had closed.

Many, many … many years later, we’ve been given the opportunity to create the same memories for our children. Don’s Donuts and Julie’s Java is located on Nob Hill, just a few blocks west of where the old Winchell’s used to be. I had driven by many times, but finally decided to stop yesterday. It was as if a day hadn’t passed since my last visit to Winchell’s – the same smell, the rows of donuts and the child-like excitement of picking out the perfect one.

After scarfing down a couple of  fancy cake donuts I grabbed a sweet almond bagel for the road. Having already had two cups of coffee, I skipped on Julie’s Java, but of course that just gives me another reason (or excuse) to visit again – soon! But next time I’ll have my son in tow with hopes to give him the same donut experience I had as a child.

Don’s Donuts & Julie’s Java

1024 W. Nob Hill Blvd.

Yakima, WA 98902

Don has a variety of freshly-baked bagels.

Fancy cake donuts for the kids.

Ooey, gooey cinnamon rolls.

A peek inside.

Apple fritters!

Sweet almond bagel.

Don's customers express their satisfaction with a photo-op.

Slow cookers make cooking for a crowd easy! (L-R: Dirk Bernd, Ryan Cowden and Wes Shockley) • Photos by Jennifer Dagdagan

After the culinary whirlwind of the holidays, who wants to spend more time in the kitchen during these cold beginning months of the new year? We don’t. Alas, the Super Bowl does manage to roll around every year, and many of us are again searching for a way to feed a crowd of people — who are glued to the flat screen.
But what if it was easier?
With that goal in mind, we searched for recipes — appetizer, main dish and dessert — that are delicious and can be made in a slow cooker (OK, and one fondue pot). You know, the kind of recipes that go hand-in-hand with some of our terrific local and regional microbrews.
We came up with the following menu — one that’s sure to please any football fanatic on Feb. 5. Keep in mind that the ingredients and directions are more like guidelines … slow cooker recipes just beg to be altered according to your tastes.

The fondue got rave reviews

Appetizers
Spicy artichoke dip
Ingredients:
• 1 8 oz. package cream cheese
• 1 cup milk
• ½ cup grated parmesan
• 14 oz. can of artichoke hearts, drained
•  1 jalapeno, diced

Add all ingredients to slow cooker. Set slow cooker on low until melted. Stir.

Easy cheesy fondue
Ingredients:
• 1 ½ cups milk
• ½ cup beer
• 8 oz. package cream cheese
• 1 cup parmesan cheese
• 2 cloves garlic, minced

Combine ingredients in saucepan and melt over medium heat on a stovetop. Once melted, transfer to a fondue pot.

Jalapeno Pork Roast - delicious!

Main Dish
Jalapeno Pork Roast
Reader Vicki Hannon Baker contributed this recipe. She reported on Yakima magazine’s Facebook page that the recipe is quite easy, taking five minutes to throw in the slow cooker. (And we concur.)

Ingredients:
• 1 pork roast (size can vary — there is a lot of sauce)
• 2 28 oz. cans of green enchilada sauce
• 1 jalapeno, diced
• toppings

Combine ingredients in a slow cooker. Set slow cooker on low. Cook overnight or all day (8 hours). Put on flour tortillas with queso fresco or cheddar cheese, sour cream and onions or other desired toppings.

Dessert in a slow cooker? Yep!

Dessert
Slow Cooker Blueberry Cobbler
This dessert is adapted from Schwan’s and was given to us courtesy of our favorite local food blogger, Savannah Tranchell, who writes Appetite for the Yakima Herald-Republic. A dessert in a slow cooker — who would have thought?
Ingredients
• 1 cup flour
• 1 and 1/4 cup sugar, divided
• 1 teaspoon baking powder
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 cup sour cream
• 1/4 cup water
• 2 eggs
• 3 teaspoons lemon juice, divided
• 1 bag frozen blueberries

Directions
Stir together flour, 1/4 cup sugar, baking powder, spices, sour cream, water, eggs and 1 teaspoon lemon juice into a 4-quart slow cooker. Mix well.

Combine berries with remaining sugar and lemon juice. Pour berry mixture into center of batter. Cover and cook on high for two hours.

Thanks to the following for their help on this feature: Lisa Dyr and Kristie Patrick for their vintage crock pots; Gabby Hauff for her fondue pot; Nicole and Ryan Cowden for use of their house and Nicole’s styling skills; Wes Shockley and Dirk Bernd for being our “models.”

Beef bulgogi with spicy kimchi

One of my co-workers, George May, is a good cook and leaves samples of his culinary handiwork on my — and others’ — desk from time to time. This makes him one of my favorite colleagues (that and the fact that he’s a fellow Star Trek fan). He’s Korean American, and these delicious little morsels are Korean too. He always delivers his “samples” with tiny bottles of soy sauce and chopsticks. I give a girly clap of my hands when I round the corner to my desk and see a miniature picnic.
So when I heard about Joy Garden, a new Korean restaurant on 56th Avenue and Tieton Drive, I asked George his opinion, trusting his ability to judge authentic Korean fare. With his thumbs up, my friend Brynn and I gave it a whirl ourselves.

While the interior is no-frills, it’s clean and pleasant, and the service is friendly. The restaurant offers Korean barbecue, but unfortunately they can’t actually cook the dishes at patrons’ tables. The menu also includes stews, noodle dishes and even American-style kids’ dishes (chicken strips and fish and chips). I chose the beef bulgogi and Brynn tried the pork bulgogi.  We split a side of kimchi.
Bulgogi is a typical Korean dish using thinly sliced beef in a marinade of soy sauce, sesame oil, ginger, sugar, garlic and sesame seeds that is grilled or barbecued. Kimchi is a spicy vegetable dish (usually made with napa cabbage, but one can use other vegetables or roots). If you’ve ever had a bad experience with kimchi, don’t let it deter you from trying it again. Although kimchi is traditionally fermented, I’ve tasted plenty of varieties (thanks, George), and each one is delicious. I think of it like a spicy cole slaw, although there are many that aren’t spicy.
Brynn and I enjoyed our meals, “mmm-ing” our way through them, and they were delivered to our table quickly. Each steamy-hot dish was a tumble of sweet and savory flavors, punched up with the kick of the cold, crisp kimchi on the side. Although the kimchi was spicy, as Brynn noted, “There are no sweat beads on my forehead.” The warm sautéed vegetables and white rice were nice complements to tender and flavorful beef. Since they were from the lunch menu, our meals were fairly inexpensive, too, with each of our entrees coming in at a mere $7.50. All in all, it’s heartily recommended.

5605 Tieton Drive, Yakima
509-965-9544

If you’re interested in Korean cooking, George recommends the public television series “Kimchi Chronicles,” available at kimchichronicles.tv.

The past few years, my sister and I have dedicated one day in December to helping our grandma Mary make Christmas cookies for the whole family. Unfortunately the holidays passed us by much too quickly and the cookies didn’t get made this year. Even though the holidays are over, my sweet tooth has far from subsided, so I pulled out grandma’s recipe and whipped out these cookies. They’re the perfect cookie – soft in the center, a tad bit crunchy on the edges and the perfect about of peanut buttery yumminess.

Ingredients

½ Cup Shortening

½ Cup Peanut Butter

½ Cup Sugar

1 Egg

½ Cup Brown Sugar

¾ tsp Soda

½ tsp Baking Powder

¼ tsp Salt

1 ¼ Cup Flour

Mix dry ingredients – flour, salt, baking powder and soda together in a bowl. Mix wet ingredients – shortening, peanut butter, brown sugar and egg together in a separate bowl. Add dry ingredients to wet. Mix. Drop teaspoon size dough balls onto greased baking sheet about two inches apart. Dip fork in flour and press marks into cookies. Bake at 350 degrees for 10-12 minutes.

(makes a very small batch, so double recipe if necessary)

Yum!

The turkey cranberry sandwich at White House Cafe.

For most of my childhood I didn’t realize that cranberry sauce was actually made with berries. I also wondered why folks called it a sauce, since it slid out of a can in a gelatinous log. (I also recently found out that pickles are, in fact, cucumbers, but that’s a different story.)
Sometime during my 20s, I first tasted the cranberry’s tart-tangy splendor on a sandwich made of leftover turkey from Thanksgiving. It was a sauce not made from a can, and it was amazing.
If you’re looking for that sweet/savory combination and don’t want to wait until the holidays, take a seat at one of these local eateries for their version of the classic — and seasonal — turkey cranberry sandwich.

The White House Café makes its turkey cranberry sandwich ($8) all year long, which is something to be thankful for. My favorite ingredient in the sandwich is not turkey or cranberries, though — it’s sliced almonds. They give the sammie an unexpected, and delicious, crunch. The whipped cream cheese, crushed cranberries, lettuce and radish sprouts also add dimension and a whole lot of tastiness. Pair the sandwich with one of the White House’s luscious soups and specialty beverages, and you’ve got yourself one indulgent lunch.

White House Café
3602 Kern Way • Yakima
509-469-2644
whitehouseinyakima.com
Geppetto’s recently added its turkey sandwich, panini style ($14), to a new fall menu. The panini is great, but the star of this show is the cranberries. Period. The cranberries appear in a delightful chutney, one of the foodie world’s “it” condiments these days. This sweet and tangy chutney gets its flavor from apple cider vinegar, honey and — of all things — Tamatio, a popular hot sauce. That complexity is a nice counterpoint to a generous slather of cream cheese, warm turkey and lovely, salty bacon. When two friends and I had lunch there recently, the paninis were accidentally brought to us sans bacon. I am not a fussy customer, but I had to ask about it. A plateful of sizzling slices was brought to our table pronto. Thank goodness, since they would have been missed. It’s a delightful sandwich; however, be warned: it’s not a light meal. But hey! It’s the holidays, right? In that case, add a cup of their cream of mushroom soup…

Geppetto’s
3105 Summitview Ave. • Yakima
509-895-7048

Photos by Jennifer Dagdagan

I’M A PRETTY BUSY GIRL, so nights out for me are few and far between. But in the name of research, I recently had the opportunity to hit up one of downtown Yakima’s First Fridays — a monthly event that has become so popular it’s spread to some establishments on Yakima’s west side.

The first Friday of every month, many downtown businesses are often full to overflowing, with restaurants, wineries and shops offering specials and entertainment for customers who can walk from hangout to hangout. So I grabbed my notepad and my good friend Andrea, and we hit the town for a girls’ night out.

STUDIO 16 SALON & SPA

I heard that Studio 16 Salon and Spa offers a special “primp” package on First Fridays, so Andrea and I decided to get glammed up before we set out. Stylists Andi Plughoff and Kelsey Wentz worked their 15 minutes of magic, styling our hair, glossing our lips and finishing with a relaxing Aveda “hand ritual.” All for only $15 — not bad.
Studio 16 moved to its new location on North First Street three months ago, when it began participating in the monthly event. “Our first of the First Fridays was a smash hit,” says Plughoff, who owns the salon. We learned a thing or two, too — like ribbon curling and how to master the oh-so-popular hair poof.
Studio 16 Salon and Spa
26 N. First St. • Yakima
509-452-6751
studio16salonspa.com

The Little Soapmaker

Before indulging in an end-of-week cocktail, we made the short jaunt to The Little Soapmaker, a shop in the beautifully restored Bridmar Building on Third and Yakima avenues that’s full of little indulgences. Shop owner Julie Brown makes handcrafted candles, soap and skin-care products using all-natural ingredients and essential oils. “It smells amazing in here,” said Andrea as we walked through the door. During First Fridays, The Little Soapmaker offers a 20 percent discount from 6-8 p.m. With more than 70 scents to choose from, picking one can be a challenge, but we both decided on our longtime favorites — vanilla buttercream and apple cinnamon.

The Little Soapmaker
302 W. Yakima Ave., Suite 103 • Yakima
509-972-8504
thelittlesoapmaker.com

Tequila’s
At the end of Track 29 in an old boxcar sits Tequila’s Family Mexican Restaurant — a First Friday favorite because of its outdoor seating and $2 margaritas. When we arrived, the Spanish music was lively and the mood was fun. It was busy, too. With the patio packed, Andrea and I opted for the outdoor bar, where we instantly joined the party.
Tequila’s is owned by five siblings, who keep it stirring year-round. “In the summer we use umbrellas, [in] winter we use heaters, and if it’s snowing, we clear out the snow,” explains co-owner Elizabeth Escobar. Lucky for us, it was a beautiful evening.
The only regret I have is not arriving earlier. Happy hour runs from 2-6 p.m., when they serve $3 quesadillas, taquitos and super nachos.

Tequila’s
1 W. Yakima Ave., Suite 29
Yakima
509-457-3296

Kana Winery

I’ve always wondered what all the hoopla was about at Kana Winery’s First Friday, which is why we made sure to include it on our itinerary. Eight years ago, Kana made itself at home in the historic Larson building on South Second Street. It’s been part of First Fridays for the past six years. “Even when only three or four people came in, we still had John Akin playing,” said Katherine Goodson, Kana’s general manager. “Now we have 150 to 200 people.”

After we got there, it all began to make sense. Music by Big Bossman and The Warlocks entertained a huge crowd that spilled out into the courtyard. But of course the wine is what really keeps folks coming back. Who can resist a blend named Scarlet Fire, after a Grateful Dead song? Not us.

Kana Winery
10 S. Second St. • Yakima
509-453-6611
kanawinery.com

2nd Street Grill
As Andrea and I strolled down Second Street, we met Paul Beard, a visitor from England, who told us that there’s nothing like First Fridays in the U.K. Thoroughly impressed with downtown Yakima, Beard’s favorite spot was the Second Street Grill, where he suggested tasty Georgia Peach martinis. Oh, and a delicious Greek pizza with chicken and artichoke. (note to self: Leave the calorie counter home on First Fridays.)
Second Street Grill is definitely a First Friday hot spot. At 10 p.m. a corner of the bar is transformed into a dance floor, where co-owner Pete Blue turns club DJ and plays popular dance songs to a typically big crowd of revelers. Although we didn’t spend much time on the dance floor, it was great running into some old friends, while meeting a few new ones as well.

Second Street Grill
28 N. Second St. • Yakima
509-469-1486 • secondstreetgrill.com

by Andy Sawyer -- Photos in gallery below by Chad Bremerman and Andy Sawyer

The holidays usually mean two things: you’re going to eat too much. And you’ll probably enjoy a drink. Or two.
We don’t judge.

But if you’re tired of the ol’ Gin and Tonic and need some inspiration for your wet bar, look no further. In the spirit of television’s recent Mad Men craze, we did a little research on popular drinks from decades gone by, with suggested concoctions following. It’s easy. Just pick an era, and build a party around it. Your guests could even do what we did on the following pages and dress the part.

For folks who prefer mocktails, just replace the alcohol with a non-alcoholic drink such as lemon-lime or club soda (and please, don’t drive after drinking). Salut!

1940s Hurricane

The Hurricane is an über-sweet cocktail, reputedly created by a New Orleans tavern owner, Pat O’Brien, who needed to off-load surplus rum. It’s said that the drink was served in a hurricane lamp-shaped glass, thus giving the concoction its name.

Typical Ingredients
• 1 part dark rum
• 1 part light rum
• Passion fruit syrup
• Lime juice
• Orange juice
• Simple syrup
• Grenadine

Recipes for the Hurricane vary: some include all the mixers and the two rums; some include only two or three mixers. The Hurricane is supposed to be red in color, however. Choose your favorite combination, shake with ice then pour. No need for the hurricane lamp-shaped glass!

Manhattan • Photo by Andy Sawyer

1950s Manhattan

Manhattans make everybody just a little more sophisticated, just a bit more fashionable. It’s almost an accessory in our book. Gorgeously simple, the Manhattan recipe was created prior to the ‘50s (supposedly in, of course, Manhattan), but we think it fits nicely (or should we say “neatly”) with the flourishing post-war decade.

Typical ingredients
• 5 parts rye or Canadian whiskey
• 2 parts sweet vermouth
• Dash bitters
• Maraschino cherry

Some add a teaspoon of cherry juice as well. Stir ingredients with ice and pour into martini glass (or glass of your choice). Don’t skip the cherry garnish — it’s as necessary to a Manhattan as an olive is to a martini. We can hear Sinatra in the background already…

Singapore Sling • Photo by Andy Sawyer

1960s Singapore Sling

Pretty much the only thing folks in the bartending world can agree on about the Singapore Sling is its color: red. A majority of sources say the exotic-sounding libation was first mixed in Singapore’s famous Raffles Hotel. (Some say the original recipe is locked up in a safe there.) Ingredients also run the gamut, with some insisting on fruit juice, and some opting for grenadine instead.

Typical ingredients
• 8 parts gin
• 4 parts cherry liqueur
• 1 part Cointreau
• 1 part DOM Benedictine
• 2 parts grenadine
• 16 parts pineapple juice
• 6 parts fresh lemon juice
• Dash bitters
• Pineapple
• Maraschino cherry

Some insist that this drink should not only be red, but foamy. Pour gin, liqueur and mixers into cocktail shaker with ice, shake well (how else are you going to create that foam?) and strain into glass. It is usually garnished with the cherry and a piece of pineapple.

Carmela Solorzano & Vicky share a table at Yakima's Keoki's. • Photo by Chad Bremerman

1970s Harvey Wallbanger

With a name like this, we have to wonder who Harvey was. Some say he was a California surfer who had one too many of this turbo-charged Screwdriver, then walked smack into — you guessed it — a wall. True or no, if you like orange juice and vodka, you’ll probably like the Harvey Wallbanger, which includes Galliano, an Italian herbal liqueur, for an interesting twist.

Typical ingredients
• 9 parts vodka
• 3 parts Galliano
• 18 parts fresh orange juice

Pour vodka and orange juice into glass of choice, filled with ice cubes, then float Galliano on top. Garnish with a slice of orange. Don’t drink too many — they sound dangerous.

Sea Breeze • Photo by Andy Sawyer

1980s Sea Breeze

The Sea Breeze brings to mind lavender jackets and shoes with no socks, of the high rolling ‘80s and the first time Miami was cool. Containing vodka, cranberry and grapefruit juice, the Sea Breeze has been the butt of many a sitcom joke, but it’s tasty nonetheless.

Typical ingredients
• 3 parts vodka
• 8 parts cranberry juice
• 2 parts grapefruit juice

Pour vodka into glass of choice filled with ice cubes, then add mixers. Garnish with a lime. Take off your socks and watch reruns of “Miami Vice” all night.

Long Island Iced Tea • Photo by Andy Sawyer

1990s Long Island Iced Tea

Iced tea sounds so innocuous, but the long list of ingredients in this drink tells us it’s not. In fact, tea seems to be the one thing it doesn’t contain. Reportedly created in the ‘70s, the Long Island Iced Tea remains a highly requested drink, with drinksmixer.com listing it in its “top five most popular cocktails.”

Typical ingredients
• 3 parts vodka
• 3 parts tequila
• 3 parts white rum
• 3 parts Cointreau
• 3 parts gin
• 5 parts lemon juice
• 6 parts Gomme Syrup (optional)
• Dash of cola

When you start reading these ingredients, you realize you have to find a glass large enough to accommodate them. Pour all ingredients into said glass with ice and stir gently. They say one should drink it with a straw. We just don’t think that’s a good idea. Better to split one drink between friends.

Photo by Chad Bremerman

TODAY Champagne Cocktail

Delightful in its simplicity, the Champagne Cocktail is both classic and current. It’s also a really simple “signature drink” for parties — the bubbly adds some kick, and the glass adds some charm.

Typical ingredients:
• Champagne (or sparkling wine)
• Sugar cube
• Bitters
• Brandy (optional)

Soak sugar cube in bitters, then drop into the bottom of a champagne flute or saucer. Pour champagne over the sugar cube. Add brandy if desired. Garnish with lemon peel — or for more color, drop in a couple of raspberries or fruit of your choice. And don’t save it for New Year’s Eve … a Champagne Cocktail is appropriate for any celebration.

——-

Photo shoots like these are fun, but they’re not easy, and we owe a special thanks to these folks for providing us with their time and talents on this shoot in particular: Vicky Koch and Carmela Solorzano, who graciously let us talk them into modeling; Buck Chan for letting us overrun his restaurant, Keoki’s, which had that certain je ne sais quoi we were looking for; Jan Noyes, who made the gorgeous necklace and earrings (which are crafted from electronic components); Kristie Burrill for the beautifully made jacket, dress and scarf, and to Lisa Kime, Yakima magazine’s advertising manager, whose magical styling skills helped us tremendously.
Watch our new blog, From the Notebook, for a peek behind-the-scenes.

Jan Noyes, artist, designer and
owner of DeTails
1 W. Yakima Ave., Suite 8
Track 29
Yakima • 509-965-3582

Kristie Burrill, designer and
owner of Kristie Burrill Designs
1 W. Yakima Ave., Suite 14
Track 29
Yakima • 206-356-6727
Kristieburrill.com

Yesterday’s Village
15 W. Yakima Ave.
Yakima
509-457-4981

Keoki’s
2107 W. Lincoln Ave.
Yakima
509-453-2401

If Yule-tide festivities leave you feeling blue, a holiday diet may be partially to blame. Moods are linked to the body’s own production of brain chemicals and can be influenced by what we eat. Jam-packed schedules combined with readily available sugary sweets — and one too many cocktails — can be a recipe for a stressed-out season. But with just a few menu changes, your mood may improve — even if you can’t get out of attending that awkward annual office party.

Do stay hydrated. The first sign of dehydration is fatigue, so be sure to drink plenty of water and unsweetened beverages to keep weariness at bay. The Institute of Medicine advises that men consume roughly 3 liters (about 13 cups) and women consume 2.2 liters (about 9 cups) of water, milk, juice, soups, jello and/or unsweetened drinks a day. But fruits and veggies, since they contain fluid, also count toward your intake as well.

Don’t skip meals. Instead of avoiding breakfast the day you have a dinner party, eat small snacks throughout the day. Snacking on an apple or a slice of cheese helps keep blood sugar levels (and moods) from plummeting mid-day and also discourages overeating when faced with a calorie-packed buffet line.

Do limit caffeine and alcohol. Caffeine and alcohol can disrupt sleep patterns as well as affect serotonin levels in the brain — which helps regulate mood. They are also diuretics and can lead to dehydration. Try to limit intake to one to two drinks per day of either — or pass entirely.

Don’t cut the carbs. A low-carb diet may help shed pounds, but because carbohydrates are necessary to normal serotonin production in the brain, these diets may also decrease mood. But instead of overindulging on “fast-acting” carbs such as processed foods, cookies or white bread (which can lead to plummeting blood sugar levels), try adding complex carbohydrates such as brown rice, oats, fruits and vegetables to your diet. These carbs are processed more slowly by the body and can help maintain a good mood longer — while still helping you feel full.

To Relax
turkey, sunflower seeds, milk, bananas, spinach, asparagus

Why They Work: Foods high in the amino acid tryptophan are the culinary world’s answer to a “chill-pill.” Tryptophan is a building block the brain uses to create melatonin and serotonin — “feel good” neurotransmitters that also assist sleep. Leafy green vegetables such as spinach are also high in magnesium, which can help limit the body’s release of the stress hormone cortisol.

When to Eat Them: Try eating these foods when you are feeling stressed or before bed.

To Reduce Stress
avocado, baked potato, seafood, chicken, spinach, chamomile tea

Why They Work: These foods are high in Vitamin B6, which is depleted when stress levels are high. Vitamin B6 also produces serotonin, which is a natural de-stressor. Chamomile tea has long been known for its relaxing qualities. It can also relieve cramps and is a helpful digestive aid.

When to Eat Them: Add these foods when you are feeling particularly frazzled — holiday shopping anyone?

To Wake Up
oranges, chili peppers, beets, chicken, legumes, fish

Why They Work: Oranges and other citrus fruits contain high levels of Vitamin C, which has been linked to mental alertness. Chili peppers contain capsaicin, a chemical that helps increase circulation, helps with digestion and triggers a release of natural endorphins. Also, a diet high in iron and B vitamins can help avoid anemia, which can cause fatigue. Iron-rich foods also help increase hemoglobin levels, which supply oxygen to the body.

When to Eat Them: Add these foods when you need to be on top of your game.

To Cheer Up

salmon, tuna, spinach and other leafy green vegetables; whole grain pasta and bread

Why They Work: Cold-water fish such as salmon and tuna are high in omega 3 fatty acids, the health benefits of which have been linked to everything from increased cardiovascular function to improved mood. Leafy greens contain high levels of B complex vitamins, which assist in immune system function and have also been linked to improved brain function and mood. Complex carbohydrates such as whole grains are used by the body to produce serotonin — a great choice for when you are feeling blue. But for improved mood, be sure to avoid refined foods such as processed meats, grains, fried foods and sugar. According to the Mayo Clinic, people who consume large amounts of these foods are more likely to suffer from depression than those who eat a less processed diet.

When to Eat Them: Eat these foods when you are feeling the “winter blues.”

Note: A balanced diet is an easy “natural” way to improve health and overall mood. However, be sure to check with your physician if you are having symptoms of prolonged fatigue, sadness, difficulty concentrating or insomnia, as these may be signs of a serious health condition. Also, contact your physician before adding dietary supplements — including over-the-counter vitamins — as an excess of certain substances can be toxic.

The Emerald of Siam offers "no cover" evening music; Stevie and Marylou Show perform. Photos by Michelle Ellis

Richland is surprising.
One of the three communities in the nearby Tri-Cities, Richland has its own small-town, “retro” vibe, with a good bit of architecture recalling the ‘50s and ‘60s. And since it’s just over an hour away, Richland makes for a quick — and fun — getaway.

If you want to make the trip this winter, here are a few shops and restaurants worth checking into. All of them are located in strip malls, but these aren’t your run of the mill retail centers; they’re throwbacks to different time. With outdoor signs that seem ripped from an episode of The Jetsons and no big-box stores in sight, both the Uptown Shopping Center and The Parkway have interesting shops and restaurants tucked into every nook.

A customer enjoys the newspaper and a Persian roll.

The Spudnut Shop
If you manage to make it to Richland by mid-morning, pop into The Spudnut Shop in the Uptown Shopping Center for a cup of coffee and a customer favorite, the Persian roll. The Persian is Spudnut’s version of a cinnamon roll, made with potato flour. Spudnut shops around the country have been famous for their potato doughnuts since the 1940s. The Spudnut also has lunch and early dinner options, like sandwiches, soups and chili.

Richland’s location opened in 1948, and it’s found its share of the media spotlight, having been featured on the Food Network and the Travel Channel.

Many of the customers are regulars, chiming in with servers to tell the history of the shop while they get their coffee refills. The interior is no frills — in fact, its laminate tables and beige cups are reminiscent of the “Hol’N-One Donuts” in the Yakima Mall from years past. And that’s why we like it.

The Spudnut Shop
228 Williams Blvd. • Uptown Shopping Center
509-943-3000
spudnutinfo.com

The greeting cards are a customer favorite at the Octopus' Garden.

The Octopus’ Garden

The Octopus’ Garden is aptly named. The gift store is jam-packed with interesting oddball items and tchotchkes, its aisles snaking through merchandise like the eight-armed cephalopod it’s named after (although reportedly it is actually named after the Beatles song). Customers love to get lost in its shelves, perusing eccentricities and taking in the aroma of incense.

Stocking everything from comic book T-shirts and imported clothing to retro lunch pails and a wall of greeting cards (staffer Steven Andrews says the greeting cards are customer favorites), the Octopus’ Garden is a welcome retreat — even if you don’t need that Superman T-shirt.

Octopus’ Garden
1327 George Washington Way • Uptown Shopping Center
509-946-0077

Larb Gai, sunshine rolls, and Thai iced tea.

The Emerald of Siam
The Emerald of Siam boasts authentic Thai cuisine. Many locals rave about the restaurant, which features curries, seafood, spring rolls and vegetarian dishes on its menu. The Emerald of Siam offers interesting specials, too, like Thai Spaghetti, made with ground beef, basil and Thai spices.
Live music lightens up the place fairly frequently, and it’s not unusual to walk into a special event, too, such as the restaurant’s recent Zombie Prom.

The Emerald of Siam
Uptown Shopping Center
1314 Jadwin Ave.
509-946-9328
emeraldofsiam.com

wild goose has a large assortment of one of kind jewelry pieces

Wild Goose Design
For those who love baubles for home, don’t miss Wild Goose Design, a home décor shop that specializes in a French Country aesthetic. Wild Goose Design has been in business for nine years and is owned by Bonnie Greiner, an artist who with her husband and 12 other local artists makes or reworks a majority of the store’s merchandise.

Located in The Parkway, Wild Goose sells children’s items, jewelry, furniture and other sparkly trinkets that you probably won’t find in a big box retail store. It also features some harder-to-find items, including antiques and trumeaux, which are mirrors with carvings or paintings above them.
There is quite a bit of inventory in this little shop. Overheard by one customer, “You have to go through it, and then you have to go through it again.”
Wild Goose Design
610 The Parkway
509-943-3006

Coconut and raspberry cupcakes, two of the variety of flavors that are offered daily.

Frost Me Sweet
Before you head home, stop by Frost Me Sweet, a new bakery and bistro that’s also located in The Parkway. Frost Me Sweet opened last year, and owner Megan Savely says the hot spot is known best for its cupcakes, made with organic and local ingredients — and even packaged in eco-friendly materials.
Items are baked daily, with exotic-sounding flavors changing frequently.

Six flavors, however, are stocked every day. “If we didn’t have them, people would freak out,” said Savely. What flavors make customers go crazy? The Elvis, made with chocolate, peanut butter and banana (with a little of the King’s sparkle), peanut butter chocolate, red velvet, salted caramel, coconut cream and maple bacon. We are intrigued by the Nutella cupcake too.
The bistro side of things serves up lunch and dinner entrees (along with local wines and microbrews), including paninis and soups made with vegetables from the local farmer’s market when in season. Sounds like a delicious way to end a daytrip.

Frost Me Sweet Bakery & Bistro
710 The Parkway
509-420-4704
frostmesweet.com

GALLERY

Photo by Robin Salts Beckett

I think I have a pretty great Macaroni and Cheese recipe. It’s tasty. My friends talk about it and everything.

But put it side by side with the Pepperjack Macaroni and Cheese at Bert’s Pub, and I’m a little embarrassed.

Bert’s, in the lower level at Glenwood Square, calls this their signature dish, and for good reason. Macaroni and cheese is not as easy as it sounds: something strange happens when you cook cheese: it loses quite a bit of its flavor.

But somehow their version — with its sauteed red and yellow peppers, bits of crisp pepper bacon and a broiled, bubbly top — manages to keep every bit of pepperjack flavor without being too salty. And the creaminess!

Add a side of perfectly-cooked green beans with butter (and more bacon!), and you’ve got yourself one heckuva meal.

Bert’s is also known for its garlic seasoned french fries with a “kick butt” secret sauce, their Honey Butter Shrimp Tacos and one of my new personal favorites: Surf and Turf Nachos with black bean queso. (The chips are seperated from the toppings, so they’re not soggy at the end of your meal: nice touch.)

Bert’s menu is extensive, with appetizers, salads, burgers and entrees all running from $3.95-$12.95. There are also creative daily specials, dreamed up by head cook Matt Mitzel. Microbrews, wine and mixed drinks are also available – it’s a pub after all.
The place can be packed around dinner time, but during lunch it’s a little easier to find a table. Bert’s also now offers First Friday specials, so folks on the westside can start at Glenwood Square before heading downtown.

-Robin Beckett

Bert’s Pub • 5110 Tieton Drive
Yakima • 509-972-4557
bertspub.com