The Donut Nook – Reviewed

February 10, 2010 by

THE DONUT NOOK…donuts done right!

I recall going with my Dad to the Donut Nook when I was about 5 years old and helping pick which donuts to go in our box. The decor is still the same. There’s still that orange wallpaper, the old timers sitting around with their coffee and donuts, talking about life. And I love that it’s never changed.

I mean, ever. And I’m so glad.

My grandmother’s specialty was maple bars. Fresh made, with a warm maple icing. Those are good, but the Donut Nook…. well, they have Buttermilk Bars. My absolute FAVORITE donut in the entire world. 

Oh, and I can’t forget the toasted coconut donuts, made with either cake or raised donuts.

See how light they are?  Now, THAT’S a good donut.

You’re probably thinking, why not just go thru the drive thru at the big chain donut shop? What could possibly be so great about some old donut dump?

Because donuts made by a machine and donuts made by hand are no comparison. They are made fresh every day, by hand. And that’s a difference you can taste. And it’s not about all the funky trendy varieties they can do, it’s about doing something well, and doing it right. (All though, they do have plenty of variety)
Like… the Cherry Fritters…yum

And, seriously, you HAVE to have maple bars round here..

Donuts SHOULD taste like they are handmade. They should remind you of a time when more things were made by hand.

So the next time you pop out for a donut, take the extra seconds to try a REAL donut shop. And if you’re lucky and live in Vancouver, you get to go to the Donut Nook. Best at 5 years old, and at 30.

Autism rating: 5 stars

Very low key, no loud music, quick service.

Donut Nook is open:

Mon-Thurs 5:30 to 4:30

Fri 5:30 to 1:00

Sat-Sun 6:00 to 1:00

Donut Nook is located at
4403 NE St. Johns Road
Vancouver, WA 98661

Filed Under: Giveaways / Reviews, Uncategorized

Reviewed- The Ultimate Fish Sticks

February 10, 2010 by
I am not a big “fish stick” fan. Frozen minced remnants of once was part of a fish. (I assume). But my sister Christy recommended these, and she has pretty good food taste, especially being the world traveller and all, so I decided to give these a go.  Christy and I both love to cook, but we both can appreciate a quick dinner when needed. She works long hours at Nike and has 4 busy kids and a hubby to feed.  Since I go to Costco fairly often (you know, they have the best baby wipes around : ) Last time I was there I grabbed a bag.

At $12.99 for 4 lbs I think they’re very economical.  The bag contains 60 “fish sticks” made from whole fillets of Wild Alaska Pollock.
No Preservatives, No Artificial Ingredients, Minimally Processed as the bag states.
They bake up in 11-13 minutes.  We used them in our fish tacos and I was surprised by how much fish was there. They are definetely more like a lightly breaded piece of fish than a “fish stick”.
We also liked that there wasn’t any greasiness to them. So, YES I reccommed these go in your freezer for those crazy nights. I think next time we’ll try them with lemon wedges and some baked steak fries. Yum!

Filed Under: Giveaways / Reviews, Uncategorized

How to… Butterfly a Chicken Breast

January 26, 2010 by

Okay, this is how I prepare both chicken and pork chops (from boneless pork sirloin chops) for Parmesan Chicken or breaded pork chops, shnitzel or anything like that. I also do this for my chicken kiev.  Alot of recipes will just tell you to “pound out chicken (or pork)”.  But I find results are much better if you butterfly it open first, you can get a nice thin cutlet alot easier.  If you are using frozen chicken, you can partially thaw them, then cut.  While partially frozen may be a little easier to cut, but I do it either way without any problems. Now, lets get started!

First, lay boneless skinless chicken breast flat on a cutting board.  Now, at the fattest section, insert knife, in the middle.  Use your other hand to hold chicken flat on board.

Keep cutting through, making sure you hold the chicken breast down flat on the board.

Keep going…. careful to leave one long side uncut.

Stop just short of cutting through that edge.

Now, open it up…

And there you go, one butterflied chicken breast.

Now, I usually cut it in half, it’s a better portion size.

Now, to pound it out thinner, I lay the cutlet out flat and cover with a double layer of plastic wrap.  Now, pound out with a mallet, but don’t go crazy or you’ll have shredded chicken! (Use the flat side)

If you don’t have a mallet, improvise with a heavy skillet or such.

See, I knew you could do it! : )

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