Que rico! At the Living Small house, cravings for Mexican food are more than commonplace. They happen daily, maybe even bi-daily. So, to satisfy our jones for a most delectable chimichanga, we hoof it to El Gallito, a small, family-run restaurant that we Smallers have determined to be Central Seattle’s only place for Mexican fare. (Correct me if I’m wrong, Seattleites.)

From the street, Gallito looks a little divey: bars on the windows, neon beer signs, a shady entry. But the seedy aspect is worth overlooking, es verdad. The service is friendly (always, always, though sometimes a bit slow), the food classically delicious, and the price is just right for the heaping platters of grub that yield at least 2.5 meals. Particularly savory is the house-made salsa — yowch! Hot stuff. Located at the corner of 20th & E. Madison; call 206.329.8088 for hours and takeout.

Past Seattle Small Biz Shout-Outs

Kids these days.

June 24, 2009

Up to my elbows again in a brambly subject, via the Daily Score, the blogging arm of my hometown enviro-thinktank, the Sightline Institute. The topic? Population overdrive, and, more specifically, reproduction control.

Daily Score blogger Lisa Stiffler takes a look at Robert Engelman’s fascinating article in Scientific American, which pitches broad-based education as a means to slow population growth:

Worldwide, according to a calculation provided for this article by demographers at the International Institute for Applied Systems Analysis in Austria, women with no schooling have an average of 4.5 children, whereas those with a few years of primary school have just three. Women who complete one or two years of secondary school have an average of 1.9 children apiece — a figure that over time leads to a decreasing population. With one or two years of college, the average childbearing rate falls even further, to 1.7. And when women enter the workforce, start businesses, inherit assets and otherwise interact with men on an equal footing, their desire for more than a couple of children fades even more dramatically.

It makes simple sense that, if we reduce population, we’ll reduce greenhouse gas emissions (fewer people = less consumption), and thereby slow climate change. And, according to Engelman and his stats, “Women left to their own devices, contraceptive or otherwise, would collectively ‘control’ population while acting on their own intentions.”

High-five, Bob, for putting your faith in us girls. But is it reasonable? If we round up the ladies and send them through college, will baby booms be a thing of the past? Can education and family planning services trump religion, economics, ethnicity, tradition? How about instinct? What’s your take on this hot-potato topic?

Image via amy_b.

I’ve got some Summertime Small Shots (and some Bigger ones, too) to share. Here’s hoping sunny skies and raspberry pies are in your futures.

ps. Living Small was on hiatus these past two weeks, thanks to the rounding out of Mr. LS’s three-year, two-degree graduate school term. Now he is a true Small Smarty Pants. Thanks for hangin’.

Scooter Sighting

June 3, 2009

I still want one, preferably this one that’s on the way to my neighborhood Farmers Market, even though it isn’t for sale, and even though I’d be a chickeny driver, and even though I’d be using up oil to buzz myself all around the town.

But it’s orange!

Eating outside is one of my little life’s biggest luxuries. Whether it’s on the porch (like at the in-law’s Rustication Station, a.k.a., their house) or in the park, in the light or in the dark, I will eat outside, oh yes. I will eat outside.

So, here’s one of my favorite picnic recipes, which my Sweet Babu makes in gallons in the summertime. Do enjoy this most easy dish.

Pic-a-nic Slaw

  • 1/2 head of cabbage. Green, purple, whatever, though a quarter-head of each makes for pretty presentation.
  • 3 fresh broccoli stems. The florets are okay to add, too, if you want.
  • 3 big ol’ carrots. Juicy vitamin A!
  • 1 or 1 1/2 crispy apples, julienned or cubed. We like Fujis.
  • Apple cider vinegar, plus some salt and pepper, to taste

Run all the ingredients through a food processor. Alternatively, chop them to cole-slaw size. In a big bowl, combine the fruit and veggies with the apple cider vinegar, salt, and pepper, to your desired taste. You can add a dash of sugar, too, if you want some salt-sweet balance.

What are your favorite outdoor eats?