A tour of Seattle ice cream shops unearthed some fun surprises.

I have been on social media for nearly two decades. It's been an outlet for my humor and writing. It has kept me in touch with people from different parts of my life and different parts of the country. I have promoted my videos and raised money for causes. But I've realized, very sadly, that it is time for me leave. How will I ease myself out? Remember all those recipes that you (I mean me, of course) saved on Instagram but never went back to? Well, I'm going back for mine. A

Nick and I started our Seattle food tours in May 2023 - visiting bagel shops, teriyaki stops, and doughnut holes. This month, we took on taco trucks. I had never eaten at a taco truck. I'm not sure why except that they aren't convenient to me. But Nick was adamant - taco trucks it was! We went to five taco trucks, from Northgate to White Center, Nick with his strategy, me with my adventuresome eating, and this video is all about it. Cheeks! Tongue! Tripe! And Nick's theory ab

Cake taught me to be a videographer. It was through my A Year of Baking Dangerously that I learned to tell a visual story with a camera and editing software. I had to quit baking. (Not before gaining 15 pounds.) But I carried on with the videography. Now, two years later, cake is back for an encore performance. It's not the same. You can't step into the same river twice. There's less cake, move visual fun. Ward's birthday cake His birthday boy stipulations are always the same

Linda and I have been friends for nearly 30 years. During the pandemic, we had the same problem everyone we knew did - how will we stay in touch? It was not easy. So once we were vaccinated, we decided to start meeting on Fridays for lunch. In late 2022, my videography "instinct" finally woke up and I started capturing snippets of our lunches (usually in the last few minutes after we'd paid the bill and when Linda reminded me!) to create a celebration of our friendship and so

[First things first - there are no current season spoilers in this video!] As an avid baker turned videographer, I watch The Great British Baking Show through two lenses: a baking lens and an editing lens. From the moment the bakers walk into the tent... To the signature bake... And the technical... And finally the showstopper... ...the Bake Off is visual storytelling galore! In this video, I talk about some of the most interesting (to me) aspects of good storytelling in the

Early on a beautiful August morning in Seattle, Nick and I got in the car and visited nine (yes, 9) Seattle doughnut shops. Up and down the I-5 corridor, from Northgate to Rainier Valley, we tasted raised glazed, bomboloni, cronuts, maple bars, and vegan cake doughnuts - to name but a few. And we shared our unbiased (*snort*) opinions and our dubious expertise. It's all in good fun! If you blink, you'll miss the fleeting image of Ben Laurance, the third member of our food tou

Nick and I are at it again. After the fun we had investigating bagels earlier this year, Nick and I decided to search out great teriyaki in the town where it was born. We went for the classic, Chicken Teriyaki, and visited five teriyaki restaurants in a single day. Nick applied some analytics by calculating price-per-ounce of the chicken. Even if you acknowledge the lack of scientific controls, there was a significant difference! I, on the other hand, may have gotten a little

Have you heard? Capitol Hill is ground zero for the current Seattle bagel rebirth. There are (at least) three bagel shops thriving on the hill. We haven't seen this since the great bagel boom of the 1990's! Alerted by a bagel tip-off from my son, and with Bon Appetit's Alex Delany as inspiration, I set off to assemble a crackerjack bagel team and investigate the rumors. CAPITOL HILL BAGELS: Becky & Nick Investigate (click image to view) My friend Nick and I spent a glorious O

This is where I would usually pop in a little narrative about my latest baking video. But, my friend, those days are over. The series has ended. I've gained an undisclosed amount of weight. I'm putting aside the butter and sugar and white flour and redirecting efforts. "It is time for total truth between us"* Well, maybe not total truth, but surely we can tell each other this, these are damn dark days. I am sometimes painted a deep, midnight blue, emotionally and spiritually.

Those of us with birthdays in December may relate to this: I sometimes let my birthday pass under the festive noises of the holidays. I let it move silently by, just a date on the calendar. This might have been a good year to take that approach as we entered another brutal phase of the pandemic, which we now own. ("Hey, you broke it, you bought it!") Needing a joyful noise But the holidays weren't really making the joyful noise I was pining for. I wanted people. I wanted some

Last year, I had a crazy-good idea to make a gingerbread house that looked like Old Colony Condominiums, a stately, brick building from 1909. (Yeah, let's make it out of cookies!) I created a template, rolled out the gingerbread, and made a comically misshapen wall. (When it's time to make a gingerbread Tower of London, I got it.) I had thoughts about how to fix it but then I got sick and went into the hospital. The idea was dropped but not forgotten. Do-overs a year later Wh

Seattle is raining. It's drizzling, sprinkling, down pouring, precipitating, misting, and soaking wet. Twee turns sinister There's something out there called a Bomb Cyclone that is hanging in the sky over Seattle, basically turning air into water. The thing you should never attempt during a Bomb Cyclone? Making an isomalt dome. The thing I attempted during the Bomb Cyclone? Making an isomalt dome. Catastrophe ensued. It's all on video here. And here... (You can see in the ima

A Year of Baking Dangerously hit the road in October.