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Making Seattle Hot Dogs in My Childhood Home!

Making Seattle Hot Dogs in My Childhood Home!

I was sooo excited to be back home in Snohomish, Washington! I spent most of my teen years here and the stories...oh dear, the stories. While John was in Seattle on tour I thought it would be so cool to visit my old house. I had been there before, but this time I wanted to go inside! I had no idea if the new homeowners would be okay with that. Not only were they okay with it, they were the best! Mom and I brought over some flowers, a giant lobster tail from Public Market, and ingredients to make a Seattle Hot Dog in their kitchen. We reminisced and had an amazing time! They came to John's show after and it was such a fun day. Thank you so much Erika and Dave for opening up your (my) home to us!


P.S. Check out my Spicy Seattle Hot Dog recipe here.


Cast Iron is the secret to restaurant-quality textures: think crispy fried eggs, perfectly seared steak, and crusty cornbread. It can cook almost anything and will last a lifetime. Naturally nonstick for no-fuss cleanup Use on the stovetop, in the oven, or even over a campfire Unlike most cast iron, seasoning (the process of baking oil into the pan) is not required.
If you only buy one knife for your kitchen, make it this one. This multipurpose essential is Chrissy's go-to for prep—the blade slices tomatoes, dices onions, and carves everything from meat and fish to hard cheeses with ease. Inspired by Japanese kitchen knives, you'll have this stainless steel and organic ashwood tool in your kitchen for years. The serrated 7-inch blade makes slicing and dicing a breeze Gorgeous ashwood handle pretty enough to take to the dining table This do-it-all knife is saves space in smaller kitchens.

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