#doughnuts Seattle

[sirspacebar]

Recipe by angeloangelo

[ilikegouache]

Recipe by angeloangelo

[tomoyamada]

Doughnuts 🍩

[bdhfan]

Recipe by angeloangelo

[somediyprojects]

DIY Paper Coral Charm Peony

When West Elm Seattle asked me to design a paper flower workshop for February 13th — the day before Valentine’s Day — I immediately thought of Leslie Knope’s Galentine’s Day celebrations on Parks and Recreation. I loved the idea of creating a fun event to celebrate female friendship, and no flower seemed like a more fitting mascot for Galentine’s Day than the coral charm peony. It’s big, bold, bright, and stylish. It’s everything that sad grocery store roses are not.

I brought candy, gals brought pals, and we had a blast.

Project by Kate Alarcón:

In the interest of keeping the Galentine’s Day spirit alive year-round, I offer this tutorial. Order up some crepe paper from the wonderful Castle In the Air, invite some gals (and guys!) over, and whip up some peonies. (If you’d like to send one to a friend, but are more a paper flower admirer than a paper flower maker, I also have some finished flowers available in my shop.)

Finally, on the subject of wonderful gals: I’d like to give a shout-out to the very talented Natalie Lynne, who was the first flower maker I ever saw create a peony seed pod in this way. Check out her beautiful work on Instagram (@a_bloom_time)! —Kate Alarcón

A Note about the paper:

This peony is made up of layers of different weights and colors of crepe paper. The heavy crepe gives it most of its structure, while the fine and doublette crepe help it to look more delicate. If you’d like to try different weights and colors of crepe, don’t worry about layering them in exactly the same order. But some combination of heavier and lighter crepe will help to recreate the structure and texture of these. With the exception of the moss green from Papermart, I’ve used the color names from Castle in the Air to make ordering easier.

You will need:

-Fine crepe (30-60 gram) in corals and reds for the petals, and orange or yellow for the stamens. I’ve used “Raspberry,” “Red,” and “Orange” from Castle in the Air.

-Heavy crepe (160 or 180 gram) in corals, reds, and pinks. I’ve used: “Peachy Pink,” “Candy Apple,” “Pink Pansy,” and “Burgundy” from Castle in the Air, and “Moss Green” from Papermart.

-Doublette crepe in “Light/Dark Salmon”

-Aleene’s original tacky glue

-Stem wire (18 gauge, cloth covered)

-Template (download here)

A note about grain:

The grain of the crepe paper runs parallel to the roll or fold. Crepe paper stretches horizontally, but not vertically, so you will almost always cut petals with the grain, placing the template so that the tiny wrinkles in the paper run up and down the template, not across.

Creating the center:

Use template 1 to cut a small rectangle from the red fine crepe. Use your scissors to round the upper corners so they aren’t too sharp. Gently stretch the top edge of the rectangle. Dot a very small amount of glue on the lower two thirds of the rectangle, wrap it loosely around the stem wire so that the top third extends beyond the tip of the wire, and then scrunch the lower two thirds closely to the wire.

Cut a ¼” strip 10” long across the grain of your green crepe. I’ve used “Moss Green” from Paper Mart, but any medium green would be fine. Dab small dots of glue down the strip and attach it to the top of the wire, on top of the coral rectangle. You’ll wrap this piece around the wire to create an elongated ovoid shape. To achieve this, you’ll need to wrap the strip up and down the top inch of the wire, making sure that more of the layers end up in the middle.

Start wrapping from the top, holding the strip at a 45-degree angle to the wire. When you’ve covered about an inch and a half of the tip of the wire, start wrapping back toward the tip of the wire, again holding the strip at a 45-degree angle to the wire. When you reach the midpoint of the section of the wire you wrapped on the way down, hold the strip at a 90-degree angle and wrap the middle several times, creating a kind of doughnut around the mid point. Once you’ve got a nice, thick middle, continue wrapping toward the tip of the wire. Make one more pass up and down the pod to create a fairly smooth covering for your pod. This time, you don’t need to stop to thicken the middle. Snip any extra strip. Spread out the pod frill so that it’s not too compressed.

Repeat to create 2 more seedpods.

Cut a ¼” x 10” strip across the grain of the green crepe and dot with glue. Hold the three stems together using the strip to wrap them tightly from just below the pods to about three inches down the wire.

Stamens:

Using template 2, cut a rectangle from orange or yellow fine crepe. The short sides of the rectangle should run parallel to the grain of the paper, while the long side of the rectangle will go across the grain. Fold your orange rectangle in half horizontally, so that the two long ends line up. Unfold. This crease in your unfolded rectangle marks how far down to cut the fringe.

Now you’ll fold the rectangle in the opposite direction twice to create four layers, so that it takes fewer cuts to make the fringe. Fold it vertically so that the two shorter ends line up. Fold in half again, so that the two short ends line up with second fold. Your grain lines should be parallel to the folds.

Make a series of parallel cuts (about 1/8th inch apart) across the top edge of the rectangle to create a fringe. The cuts should stop at the crease you made when you first folded and unfolded your rectangle (this line is also marked on the template). Working in sections, gently twist the fringe in one direction, untwist and gently straighten with your fingers. Its fine if a few of the stamens fall off in the process.

Unfold the rectangle, and dot glue along the bottom edge beneath your fringe cuts. Wrap the fringe loosely around the stem twice so that the bottom of your cuts is just below the seedpods. Snip off any excess. Scrunch to adhere the paper tightly around the stem.

Cutting the petals:

The peony is made up of five rows or rounds of petals that radiate out from the center. The petals in each row are a different color and shape. The first and last rows are heavy crepe, which will stretch out much more than the lighter weights, so these templates are narrower.

For each row, I’ve listed which template to use, which paper to use, and how many you’ll need to cut to complete the row. Then, once you’ve made it all the way around, you’ll move to the instructions for the next row.

If you choose different paper for a variation of this peony, just be sure to match the heavy crepe templates with the heavy crepe.

Optional: I’ve found that substituting a bright bluish pink petal in heavy crepe (such as “Pink Pansy”) adds a nice highlight amongst all the coral. I use template 5 and make two of these pink petals. I like to insert one in rows 2 and 3, fairly close to each other. You’ll still want the same total number of petals for that row, so you’ll be substituting a petal, rather than adding an extra.

Row 1: template 3, 6 petals of light coral heavy crepe (“Peachy Pink”) Row 2: template 4, 6 petals of coral fine crepe (“Raspberry”) Row 3: template 4, 6 petals of doublette crepe (“Light/Dark Salmon”) Row 4: template 4, 7 petals of red fine crepe (“Red”) Row 5: template 6, 8 petals of dark pink heavy crepe (“Candy Apple”)

A petal from each layer before and after shaping.

Shaping the petals:

To create the cupped shape of the peony petals, hold the center of the upper third of the petal with two hands, between your thumbs and sides of your index fingers. The goal is to stretch the inner part of the petal, while leaving the rounded outer edge unstretched to create a little bowl. For the petals that are lobed, or heart-shaped, cup each lobe and then the area under the lobes. The fine crepe will only cup slightly, while the heavy crepe will give you the nice, dramatic cups that give the flower its structure.

Attaching the petals:

Dot glue along the bottom of the petal and apply just below the seedpod.

You’ll be able to feel the ridge where the pods end and the wire begins. Always push up into that ridge when you’re applying petals; this will counteract the tendency for the petals to gradually drift down the wire, creating a cone shape. Apply the petals evenly in rounds around the center. The precise degree of overlap is less important than having them evenly distributed around the flower.

The calyx:

Use template 7 to cut three shorter calyx pieces and template 8 to cut three longer calyx pieces from the “Burgundy” heavy crepe. Apply the shorter pieces evenly around the base of your peony, just as you did the petals. Apply the longer pieces so that they fall between the shorter pieces.

Wrapping the stem:

Cut a “Burgundy” ¼” x 12” strip across the grain and dot glue up and down the strip. Wrap the stems, covering the bottoms of the calyx, just underneath where the seedpods meet the wire, and then all the way to the bottom of the stems. This may require a few strips.

Finishing touches:

Curl back the long pieces of the calyx by scraping them between your thumb and the blade of your scissors, as though you were curling ribbon. Gently spread out any seed pod frills that have been compressed, and arrange the fringe so that it’s all standing up and evenly spaced. Straighten any petals that have been mussed, and use your thumbs to reshape any petals whose cups have been collapsed.

If you’d like a looser peony, stick your fingers between the first two layers down to where the petals meets the seedpods and gently spread, working your way all the way around the flower. Repeat for each layer.

[jaymzeecat]

I Know I Felt Like This Before but Now I'm Feeling it Even More...

The final day in Seattle was fun even though I was EXHAUSTED! My feets were pretty sore from so much walking around, but it was my own fault for not wearing the best shoes, haha. The sky was so clear in the morning you could see the snow caps on the mountains. I took a couple of pics before we checked out of the Air BnB.

It was a little rainy but that's to be expected in the PNW. We hoofed it over to Mighty O for some mad good doughnuts.

We made our way down to the International District. I figured we could just wander around there for a while before the train (the station is in that area anyway). We stopped in a cute toy store along the way and I got a mood ring like it's the 90's up in here. Eventually we found the Seattle Pinball Museum. I really wish I'd taken more pictures there, it was really cool and fun. But here's a little video of the cutest little Elton John in one of the cabinets. If I ever were to find myself needing a pinball machine, I'd get this one.

We took a break from pinball and walked up to Loving Hut for lunch. It was okay... I really miss our LH here in Portland though.

Funny Bunny took these pics of me and you can see how tired I was, haha. I barely touched my Magikarp...

I'm pretty sure I was disassociating...

We went back to the pinball museum and played for a while longer before wandering around Kinokuniya inside the Uwajimaya. I wish ours had such a huge location! But the Beaverton one is super small and doesn't have very much stuff...

The train ride went by really fast and Al picked us up even though it was late when we arrived. But I'm glad we didn't have to walk and take the bus home! The Seattle visit was a lot of fun and I'd like to go back up again sometime soon. Maybe I can convince the girls to have a day trip or something.

[justforbooks]

Le Crookie 🥐🍪

It was 3 February when the queues started forming at Boulangerie Louvard in Paris. Even in the sort of downpour that usually empties streets, clued-up teenagers gathered outside the family-run bakery in the 9th arrondissement, desperate to get their hands on one thing: its owner Stéphane Louvard’s invention, le crookie.

It’s a crisp croissant filled with American-style cookie dough, then baked to achieve a soft, gooey centre, and a video of the Frankensteined pastry had gone viral on TikTok.

Arriving a decade after the New York-based French pastry chef Dominique Ansel revealed the recipe for his cronut, the crookie is the latest in a long line of hybrid croissant offerings to cause international fervour. “We were very surprised,” says Louvard, who now sells up to 2,200 crookies per day. “We had to hire two additional people to be able to produce the necessary quantities. It was a little stressful.”

Bakeries across Paris have now started selling them. “My local is doing it, even though it’s not very trendy at all,” says Houssine Bouchama, director of Time Out Paris. Meanwhile, from Singapore to Toronto, copycats are making their own versions. Cookie Crumble, a micro-bakery in London, has been getting orders from across the country. Rhiain Gordon, founder of Babyfaced Baker in Edinburgh tells me it’s “unusual to see any left by 10am”.

To say that cross-bred takes on classic breakfast pastries have captured public imagination is an understatement. In 2013, when Ansel first brought the cronut, with its glazed doughnut outside and flaky pastry inside, to New York, they sold out so quickly that a black market arose on advertising website Craigslist. By the time it landed in the UK in 2016, it was with so much fanfare that Londoners skipped work to try it.

A muffin-croissant hybrid, the cruffin, was next, causing such a stir at Mr. Holmes Bakehouse in San Francisco that in 2015 the recipe was reportedly stolen. Then came the croloaf (croissant dough baked in a bread tin, debuted by M&S in 2016). There have been tacros (pulled pork filled taco-shaped croissants created by San Francisco’s Vive La Tarte) and cretzels (salted pretzels made with croissant dough, by Seattle’s Coyle’s Bakeshop).

Since the global launch of TikTok in 2017, the appetite for these hybrid snacks has accelerated. In 2022, the suprême – a spiral of croissant dough stuffed with the pastry creme-filling of an Italian bomboloni doughnut – became a global sensation. Next came the croffle; croissant dough pressed in a waffle machine, popularised in South Korea by cafe chain Aufglet.

What is it about hybrid croissants that have captured global public imagination for so long? Meg Palmer, a research manager at market research agency Verve, thinks it’s because “there’s something about the merging that makes it more permissible to be indulgent”.

Pastries are also perfect for TikTok, she explains, because they look and sound great. “[In videos of] the crookie you see hands breaking through the croissant. You hear that initial crunch, and you see whether it’s got filling if it oozes out. It’s very sensorial.”

She ties the constant invention of hybrids to small businesses trying to stand out on social media. “They’re always thinking ‘what can be our hook?’ People do latch on to these trends, and they don’t just want a flat white and a croissant any more.”

Bouchama has seen the impact of this in Paris. “There’s an Americanisation of French patisserie going on; the desire to reach an international audience on TikTok,” he says.

Bakery Philippe Conticini in Islington is London’s main purveyor of novelty croissants. The chain launched in London in 2020 with classic French patisserie, but found it hard to survive.

“We’ve found we have to be creative all the time and follow the trends,” says Ludovic Carassi Del Villar, operations manager. The shop soft-launched its £5.90 crookie last week and is already getting calls demanding more.

Back in Paris, TikTokers are already moving on, says Bouchama: “Some bakeries are now experimenting with the pain au chocolat-brownie.”

Daily inspiration. Discover more photos at Just for Books…?

[itsmythang]

That lying cop that killed Mike Brown said the same thing he had "super human strength". What they are really saying is Black men are similar to animals like they are strong like a gorilla or some type of ape...

Three Tacoma, Wash. officers are on trial for the death of a Black man. Bystanders took videos of the incident and posted them to social media. In the latest court session, lawyers for the officers argue that the videos show no wrongdoing from their clients.

There are already discrepancies between what the cops say happened and what witnesses saw happen the night of March 3, 2020.

Manuel “Manny” Ellis, 33, was walking home from 7-Eleven with a box of doughnuts when Officers Matthew Collins and Christopher Burbank said he tried to get into a stranger’s car. The cops claimed upon apprehending him, Ellis became aggressive and used “super-human strength” to throw one of the officers onto the ground. However, bystanders said they didn’t see Ellis try to enter anyone’s car or show any combativeness toward the officers.

Ellis suffered a series of punches, kicks and was also tased while being restrained. Officer Timothy Rankine kneeled on his back after he was already handcuffed. Ellis died of a lack of oxygen due to physical restraint and it was revealed he had an enlarged heart from methamphetamine. The medical examiner ruled the death a homicide.

Debates Over Video Evidence

Ellis’ sister, Monèt Carter-Mixon, testified that she was left in the dark about what happened to her brother and relied on tips from witnesses and videos on social media to discover what went down that night, per The Seattle Times. In one video, you can hear Ellis saying, “I can’t breathe, sir.”

“You’re really going to want to see the video. The information the cops gave and everywhere is a lie,” Carter-Mixon recalled from an online message.

In the latest trial hearing, lawyers for the officers said the videos have been misinterpreted.

[eopederson2]

Top Pot Doughnuts & Coffee, Downtown Seattle, 2014.

[kevinandbernice]

Also we found a Tim Hortons, the Canadian version of Costa. Had a drink and a Maple and Pecan doughnut. Very nice.

We had a general wander around the shops and older part of the city, then caught a bus across town to the Oak Bay Area. It was a nice sunny day so we went to a local marina, found a bench in the sun and chilled for a bit.

It was then back to the ship to pack, leave our cases out to be collected, then up to the buffet for dinner. We sail to Seattle overnight and disembark at 9.25am

[ajoytobeheld]

Food review: North America, volume one, part three

May 17th, 2010

3rd – 4th May, Seattle, Washington

Seattle is our home in the USA; we’ve spent so much time here that we know the city pretty well.  Having a day off meant that we could hit up our favourite haunts.

First off for me was a visit to Top Pot doughnuts.  When we were recording Romance is Boring we stayed in a hotel right next door to Top Pot.  We were therefore in there everyday buying coffee and doughnuts.  We grew to know some of the staff in there, and visit the next day (4th may) we bumped into them.  I would like to thank Brendan Kennedy and everyone at Top Pot for the free coffee and doughnuts, and for being so nice to us, we hope they enjoyed the show.

Now about their doughnuts.  All I can say, is that they are the best doughnuts I’ve ever had.  There are so many flavours and types.  My favourite is the cinnamon sugar ring.  The dough is so light, you feel like you could eat stacks of them.  The feather bower cake is also very good.  Another favourite amongst LC! is the Apple Fritter, which is so big it can keep someone going all day.  The doughnuts are all cooked fresh on the premises and the smell is intoxicating.  Coming back late at night from the studio you would be able to smell them cooking and it would make you really excited for the following morning.  Plus, their coffee is very good as well, making a perfect combination.  If they had a shop in Cardiff, I would grow really fat.

No visit to Seattle is complete without a trip to Bamboo Gardens.  We’ve spoken about this place before and it still is very good.  We went for the tried and tested.  We tried a hotter Mongolian Beef; the sauce wasn’t hotter, it just had hotter chillies in it.  I ate one of these and instantly regretted it; it was very hot and destroyed my sense of taste for the rest of the meal.  Nonetheless, an excellent meal.

For dinner on show night we went to Guaymas Cantina.  A Washington based Mexican chain.  I had a wet steak burrito.  Once again, it was no different from any other burrito I had had.  No one tries to do anything different, but to be honest I quite like that.  It’s cheap and very filling, and always very tasty.  You can’t really complain.

5th May, Portland, Oregon

First stop was Stumptown Coffee.  Unlike when we stayed in the Ace Hotel, which had a Stumptown in the lobby, to reach the nearest one this time required a 10 minute walk.  Top coffee and pastries.

Dinner tonight was at a place called Chop Sticks.  It served Vietnamese, Thai and Chinese dishes.  I had a Pad Thai, and it was probably one of the best Pad Thais I’d had.  The noodles were nice and thin, and still had a bit of bite to them.  The chicken was good breast meat, with a lot of flavour.  There was plenty of crushed peanuts in it, meaning that your mouth didn’t feel like it just had a mouthful of goo when you ate it.  It could have been slightly spicier, but the level was enough that it tickled my senses ever so slightly.

6th May, Walla Walla, Washington

Tonights meal was provided by the venue.  It comprised Tofu with vegetables, a marinara sauce, green beans and salad.

I’m not a big fan of Tofu, I would never order it out of choice.  I always find it bland and it doesn’t have any texture.  You might as well be eating polyfilla.  This had been griddled so it had a good colour to it.  Whats more, it had some texture to it!  You could actually feel your teeth slice through it as you chewed.  The vegetables had also been cooked in the same way and then layered on the top making it look very presentable and giving it a lot more colour.  Having a forkful of tofu and vegetables meant that you had a constant change of texture as you chewed.  A nice experience.  The marinara sauce was good, I’m never entirely sure what is supposed to be in a marinara sauce, is it just a thick sauce of tomatoes?  Or is it supposed to have herbs in it?  Of which, I couldn’t taste any.  The meal made up for the disappointment as we watched the election results come in.

7th May, San Francisco, California

Tonights dinner choice was suggested by the Regency Ballroom stage manager.  He said he would go there 7 out of 10 days.  He pointed us to a restaurant called Modern Thai.  The menu had all your bulk standard Thai dishes, and there were a few that had twists to them, but nothing really different.

I went for a Green Curry, as after Chopsticks in Portland, I was wanting a Green Curry.  The chicken in it was slightly dry and had a bit of flavour.  It’s a shame that restaurants can never really cook like you can at home.  A home cooked curry will have had the chicken cooking in the sauce allowing the flavours to infuse the chicken.  In a restaurant it’s probably cooked separately so whatever meat has been ordered by the customer can be chucked in at the last moment.  It had a lot of vegetables in it including aubergine and peppers.  The sauce was light and you could taste the coconut in it, it could have done with being spicier, perhaps I should ask for dishes to be more spicier on ordering.  The rice was presented in a nice heart shape.

A good meal but I’m not sure if it can label itself as Modern.

Part four, the last part, will be appearing later on in the week.

[smownan]

that being said hollywood and voodoo doughnuts and the gum wall are actually the worst attractions in their states. MAYBE the oregon vortex is worse just for how much of a hoax it is. and the gum wall is the worst part of pike place which itself is the worst attraction in seattle considering its basically just a shopping mall. like the space needle comes close but at least its cool to look at. although within the state of washington as a whole the town of forks might be a worse attraction

[paulasamuels]

Breakfast at Top Pot Doughnuts, Seattle. Coolest doughnut shop I've ever seen!

[birdzflycom]

Unleash Your Sweet Tooth on National Donut Day - Deals and Freebies Await!

National Donut Day National Donut Day, celebrated on Friday, June 2, provides us with an opportunity to indulge in the delectable goodness of donuts while enjoying some incredible offers. However, the origins of this day have a charitable background. In 1938, The Salvation Army established National Donut Day to honor the Donut Lassies, courageous women who traveled to France during World War I to provide donuts and other snacks to soldiers. Today, major donut chains such as Dunkin', Krispy Kreme, and Duck Donuts, along with several other donut makers, celebrate National Donut Day by offering free donuts, while supplies last. Dunkin', though Ben Affleck won't be personally serving them, invites guests to their participating locations nationwide, where they can enjoy a complimentary classic donut of their choice with the purchase of any beverage on Friday, June 2. It's advisable to check with your local Dunkin' outlet for participation and specific offers, as availability may vary. Some locations might require registration for their rewards program to qualify for the donut deals. At Krispy Kreme, you can savor a free doughnut of any kind, including delightful flavors like Banana Pudding, Chocolate Kreme Pie, Key Lime Pie, and Strawberries & Kreme. No purchase is necessary. Additionally, if you buy any dozen donuts, you can get a dozen original glazed donuts for only $2. The Dapper Doughnut tempts customers with a delightful offer. With any purchase from June 2-4, you can enjoy a free six-pack of cinnamon sugar or powdered sugar donuts. This deal is valid in-store with any priced item, and for online orders, it is activated with a minimum purchase of $5. Duck Donuts is generously offering a complimentary cinnamon sugar donut on Friday, June 2, at their shops, without requiring any purchase. Honey Dew Donuts entices customers by giving away a free donut with any beverage purchase on Friday, June 2. LaMar's Donuts plans to distribute free Ray's Original glazed donuts throughout the day. Some lucky LaMar's customers might even receive a free National Donut Day T-shirt, while supplies last. Maverik Adventure's First Stop rewards club members can enjoy 50% off all donuts on National Donut Day, while Adventure Club Nitro members will receive one free donut per transaction throughout the day. Shipley Do-Nuts allows you to relish one free glazed Do-Nut per person on Friday, with online purchase (using the code Donutday23) or in-store from 5 a.m. to 12 p.m., while supplies last. Participating locations may have specific purchase requirements. Surprisingly, Taco Bell is also participating in National Donut Day through delivery services like DoorDash, Uber Eats, Postmates, and GrubHub. By placing an order of $20 or more, you can add free Cinnabon Delights (2 pack) to your cart. Tim Hortons invites customers to receive a complimentary donut on Friday when they purchase any sized hot or iced beverage using the Tim Hortons app or ordering online at timhortons.com. Yonutz's is adding excitement to National Donut Day by providing the first 10 guests at the top of each hour with a free Smashed Donut of their choice, starting from 4 p.m. until closing time. Surprises and giveaways will also take place throughout the day. Doughnut Plant, located in New York City, is offering a unique deal. With any purchase, customers will receive a limited-edition Espresso Martini mini cake donut, presented in a special box. This donut is a collaboration with Neil Patrick Harris's new ready-to-drink After Hours Espresso Martini cocktail from Thomas Ashbourne Craft Spirits. The donut will be available for sale starting Saturday and will include a QR code for 20% off any Thomas Ashbourne purchase. Legendary Doughnuts in the Seattle and Tacoma areas is hosting a raffle on National Donut Day. With any donut purchase, customers receive a raffle ticket for a chance to win a dozen donuts every month for a year. Moreover, purchasing a Red Bull Spritzer gives customers a chance to win four movie tickets or the grand prize of either four tickets to Wild Waves Theme & Water Park in Federal Way, Washington, or a gift card to Anthony's Restaurants. Don't forget to explore local businesses and smaller chains as they might also have enticing deals on National Donut Day. Check their social media channels and websites to find out more about their offerings. Read the full article

[pourthewhiskey]

For my Seattle people, Easy Street had a lot of copies of Long Pond when I left, but the line outside was really wrapped around the block. Still worth trying your luck.

I passed Silver Platters Sodo on my way to get breakfast and their line is wrapped around the block as well. The other option I can think of is Sonic Boom; they open at 11am, have 60 copies, and free doughnuts for the early birds.

[gravelish]

Lake Washington - South

2 January 2023

Three hours. 40 miles. With a coffee and doughnut at Top Pot in Renton. High 40s and pleasant riding.