collect this... political buttons

What are they?

The first political buttons were made for the 1896 presidential race between William McKinley, who became the 25th president, and William Jennings Bryan.

How much will I pay? (well, i wouldn't but some people would...)

The more common buttons, such as the 1972 “Nixon Now” button, can be found for under a dollar, while a 1920 James Cox–Franklin D. Roosevelt button is worth $25,000.

Tip: You can’t collect everything... Focusing on a state, candidate, political party, or specific campaign.

PS. Don't throw away your Obama memorabilia - it may be worth something someday...

destination... seattle

The Pike Place Market in Seattle is an institution as well as one of my favorite destinations! Its nine acres and 100 years of operation encompass thousands of unique and interesting stories — stories of immigration, internment, gentrification and urban renewal — that explain why Pike Place Market is called "The Soul of Seattle."

The Market is at its best in the morning. The vendors are setting up, and the place is fresh and full of energy. On summer afternoons the crowds can be overwhelming and difficult to navigate. Be warned that Pike Place is an area that closes up at around 5:30 pm, except for a few of the sit down restaurants. Much better to spend your evening in Belltown or in the clubs and bars of Pioneer Square. Have a great morning in the Market.

You don’t need to arrive before 8 or 9 am - and don’t have breakfast first. You MUST go to Lowell's for Seattle's Best Coffee and their crab omlet (the french toast is not bad either)! :)

make this... chicken noodle soup

Chilly nights call for cuddly, family-soothing suppers, featuring all the best flavors of winter.

Consider adding gingerroot for a zesty flavor twist. Stir 2 tablespoons minced ginger in with the broth. Prep: 30 minutes Cook: 45 minutes

3 medium onions, chopped (1 1/2 cups)
3 stalks celery, sliced (1 1/2 cups)2 cloves garlic, minced

1 Tbsp. olive oil or butter
3 lb. meaty chicken pieces (drumsticks, thighs, and breast halves), skinned
4 cups reduced-sodium chicken broth
1 cup water
4 carrots, sliced (2 cups)
1 Tbsp. snipped fresh thyme
1 bay leaf
1/2 tsp. poultry seasoning
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 16-oz. pkg. frozen egg noodles
4 tsp. cornstarch
1 1/2 cups frozen peas
2 Tbsp. lemon juice
Fresh Thyme sprigs (optional)

1. In a Dutch oven cook onions, celery, and garlic in olive oil just until tender. Add chicken pieces, broth, water, carrots, 1 tablespoon thyme, bay leaf, poultry seasoning, salt, and pepper. Bring to boiling. Reduce heat; simmer, covered, for 25 to 30 minutes or until chicken is no longer pink. Remove from heat. Remove chicken; set aside to cool slightly. Return pan to heat; bring broth mixture to boiling. Add frozen noodles and bring to boiling again. Reduce heat and cook, covered, for 20 to 25 minutes or until noodles are desired doneness. Meanwhile, remove meat from bones; discard bones. Chop the chicken. Remove bay leaf from noodle mixture and discard. Add cooked chicken to noodle mixture.

2. In a small bowl dissolve cornstarch in 2 tablespoons water. Add cornstarch mixture to pan along with peas and lemon juice. Cook and stir until slightly thickened and bubbly; cook and stir 2 minutes more. Garnish with thyme sprigs. Makes 8 servings.

NOTE: Homemade chicken soup, with thick egg noodles and chunky vegetables, does wonders for the spirit as well as what ails you.

collect this... stoneware

Arrange stoneware of similar shapes and colors together for a cohesive look. This collection of old crockery includes ceramic beer and ginger bottles in an earthy mustard color.

Antique crocks and stoneware can be found in your local area, and an antiques dealer collection.