Monday, May 19, 2014
Stay Tuned
The short story since my last post: I worked a LOT. I wrote some other stuff, not on my own blog (duh, obviously). Hashtags became a thing. I quit my job (again). I moved across the country (again). I had a human (last time I'm doing that one). I almost froze to death and baked a lot while keeping said human alive during Winter 2014: Polar Vortex Edition. Should have worked harder to stave off insanity then. I intend to get back to posting very, very soon, hopefully, with some fun stuff. Hang tight!
Monday, May 7, 2012
I'm backkkk... with a new favorite soup!
I'm starting to feel like I can't keep up with all of the different types of social media, and I LOVE social media. I think I need to go somewhere with no Internet, electricity, phone service. For two days, at least? Instagram, Facebook, Tumblr, Twitter, and this lapsed blog. Ugh. How can a girl keep up?
Anyway, I was feeling overwhelmed by life yesterday, which I solved by staying in bed reading until 10, then going for a 6-mile walk that involved drinking beer along the way, and then by having a meltdown at my local understaffed, poorly organized, overcrowded Safeway. Then I yelled at a guy who had been power-washing his sidewalk for four hours (seriously, they are FLOWER PETALS - relax, buddy). So, a hot bowl of soup was just what I needed to comfort me on a... balmy spring day. Whatever. It was delicious.
I have a soup secret, and I'm going to share it since no one reads this. If you want to add depth of flavor and richness to your soup, all you have to do is add a piece of Parmesan rind. Just a couple of inches long will make a big difference in a short time. You can usually buy the rinds at any decent deli counter, pretty cheap. I know I'm spoiled by the availability of food in Portland, but this should be an easy find.
I adapted this recipe from one of my new favorite blogs, Eggton, and she adapted it from Bon Appetit. Of course I couldn't follow the recipe exactly! I increased the volume for leftovers, used more turkey than it called for, and I left out the greens. Mostly, because I forgot spinach and didn't feel like chopping any kale. Lazy! I don't think it needed it. Here's my take.
Anyway, I was feeling overwhelmed by life yesterday, which I solved by staying in bed reading until 10, then going for a 6-mile walk that involved drinking beer along the way, and then by having a meltdown at my local understaffed, poorly organized, overcrowded Safeway. Then I yelled at a guy who had been power-washing his sidewalk for four hours (seriously, they are FLOWER PETALS - relax, buddy). So, a hot bowl of soup was just what I needed to comfort me on a... balmy spring day. Whatever. It was delicious.
I have a soup secret, and I'm going to share it since no one reads this. If you want to add depth of flavor and richness to your soup, all you have to do is add a piece of Parmesan rind. Just a couple of inches long will make a big difference in a short time. You can usually buy the rinds at any decent deli counter, pretty cheap. I know I'm spoiled by the availability of food in Portland, but this should be an easy find.
I adapted this recipe from one of my new favorite blogs, Eggton, and she adapted it from Bon Appetit. Of course I couldn't follow the recipe exactly! I increased the volume for leftovers, used more turkey than it called for, and I left out the greens. Mostly, because I forgot spinach and didn't feel like chopping any kale. Lazy! I don't think it needed it. Here's my take.
Spring Turkey Meatball Soup
16 oz. ground turkey
1/2 c. grated Parmesan
1/2 c. Italian seasoned bread crumbs
2 eggs, beaten
5 large cloves of garlic, 3 minced and 2 sliced and set aside
3/4 tsp. salt
1/2 tsp. pepper
1 T. olive oil
8 c. chicken broth (heated in stock pot)
2 leeks, white and pale green parts only, halved and in 1/4 inch slices
3 large carrots, peeled and in 1/2 inch rounds
1 c. celery, chopped
2 14.5 or 1 large can of diced tomatoes
1 piece of Parmesan rind (I used this in lieu of the added Parmesan in the original recipe)
1 c. small pasta (I used ditalini)
1 c. spinach, packed (I forgot!)
1/4 c. basil, chopped
Combine turkey, Parmesan, bread crumbs, eggs, garlic, salt & pepper. Form into 1/2 inch meatballs. Heat olive oil in a large saute pan and brown (in batches if necessary) all over. The meatballs will finish cooking in the broth if not quite finished.
Transfer to a plate as browned and add leek when finished. Saute until leek starts to soften and add garlic, stirring for 1 minute. Add leeks and garlic to the heated pot, along with the tomatoes, carrots, celery, and Parmesan rind. Bring to a boil and add pasta. Cook 8 minutes, then add meatballs and simmer another 5-10 minutes. You would probably add the spinach now. Add basil to finish and serve. Don't forget to watch out for the Parmesan rind!
Tuesday, November 8, 2011
things change!
Well, I'm no longer staving off unemployment-induced insanity. I've been hired for a full-time position and apparently forgot how to post! I'll have to try and not divulge too many thoughts or secrets about work... the whole getting-fired/Dooce factor.
Something I spent a lot of time working on in the past few months was a fantastic product, Brella Oregon Pinot Noir. The Web site has launched and it's amazingly beautiful, designed by a dear friend of mine. I highly recommend checking out all of the awesome wine tools the site offers! Very cool stuff.
I'll try and get back to posting more in the next few weeks and months. Bear with me!
Something I spent a lot of time working on in the past few months was a fantastic product, Brella Oregon Pinot Noir. The Web site has launched and it's amazingly beautiful, designed by a dear friend of mine. I highly recommend checking out all of the awesome wine tools the site offers! Very cool stuff.
I'll try and get back to posting more in the next few weeks and months. Bear with me!
Monday, August 29, 2011
summer must eats, vol. 2.
Can you say "slacker?" HA. I've been crazy busy, with lots of great stuff on the horizon and a great trip to New York under my belt, writing has fallen to the wayside. Well, at least writing I don't get paid for... Anyway, I will have to do a New York round up and get some photos posted, but the SLR stayed mostly packed away, so I don't have much to show.
Summer is winding down here in the Pacific Northwest. It's gray and cloudy today, and it's sucking my motivation to go for a run. So, to postpone any physical activity, I thought I'd post a summer must eat, only it's really a must drink. SANGRIA! I had a birthday party for the old man a few weeks ago, tapas style. I made a bunch of small finger foods and salads, and we washed them all down with a giant, soccer-camp style cooler of sangria. Let me tell you: This sangria is sneaky. I mean, the name says it all. Be sure to warn your guests to take it slow!
Two things I did that worked out great: 1) I froze about a two-cup block of good ginger ale to toss in as the guests arrived. This cooled the sangria and, we'll say, thinned it out. 2) I added a quart-size bag of frozen strawberries we had purchased at the farmer's market a few weeks ago. They were really delicious, and were sweet enough that I added no sugar to this recipe. Honestly, I probably wouldn't add sugar anyway, so unless you have a huge sweet tooth, it's not necessary.
The key to me is to get a wine that is full-bodied but not jammy or too fruit-forward. Obviously, Spanish tempranillo works great. I found a very decent sangria-quality wine at my local store for $6.99 a bottle. Just ask in any decent wine store, and someone should be able to guide you. Also, I use Don's Mix (linked below). There are recipes online to make your own, but I bought mine at a local quality liquor store.
Sneaky Summer Sangria
(approximately 30-40 servings - depending on your guests - you know what I mean)
3-4 bottles of tempranillo or other red wine
3/4 c. Applejack apple brandy
1/2 c. Don's Mix
Juice of 1 large or 2 small lemons
Juice of 1 orange
1 orange, sliced
1 lemon, sliced
2 limes, sliced
Other fruit if you choose
In your appropriately sized mixing vessel, muddle the Applejack and fruit slices. Pour in the wine, juices, and Don's Mix and stir. Let flavors combine for several hours. Add 3-4 cups of ginger ale or club soda right before serving (or in individual cups). Garnish with citrus wheels. Party!!
Summer is winding down here in the Pacific Northwest. It's gray and cloudy today, and it's sucking my motivation to go for a run. So, to postpone any physical activity, I thought I'd post a summer must eat, only it's really a must drink. SANGRIA! I had a birthday party for the old man a few weeks ago, tapas style. I made a bunch of small finger foods and salads, and we washed them all down with a giant, soccer-camp style cooler of sangria. Let me tell you: This sangria is sneaky. I mean, the name says it all. Be sure to warn your guests to take it slow!
Two things I did that worked out great: 1) I froze about a two-cup block of good ginger ale to toss in as the guests arrived. This cooled the sangria and, we'll say, thinned it out. 2) I added a quart-size bag of frozen strawberries we had purchased at the farmer's market a few weeks ago. They were really delicious, and were sweet enough that I added no sugar to this recipe. Honestly, I probably wouldn't add sugar anyway, so unless you have a huge sweet tooth, it's not necessary.
The key to me is to get a wine that is full-bodied but not jammy or too fruit-forward. Obviously, Spanish tempranillo works great. I found a very decent sangria-quality wine at my local store for $6.99 a bottle. Just ask in any decent wine store, and someone should be able to guide you. Also, I use Don's Mix (linked below). There are recipes online to make your own, but I bought mine at a local quality liquor store.
Sneaky Summer Sangria
(approximately 30-40 servings - depending on your guests - you know what I mean)
3-4 bottles of tempranillo or other red wine
3/4 c. Applejack apple brandy
1/2 c. Don's Mix
Juice of 1 large or 2 small lemons
Juice of 1 orange
1 orange, sliced
1 lemon, sliced
2 limes, sliced
Other fruit if you choose
In your appropriately sized mixing vessel, muddle the Applejack and fruit slices. Pour in the wine, juices, and Don's Mix and stir. Let flavors combine for several hours. Add 3-4 cups of ginger ale or club soda right before serving (or in individual cups). Garnish with citrus wheels. Party!!
Sunday, July 31, 2011
under pressure! and an awesome recipe.
We are going to NEW YORK in a few weeks, and I am feeling some pressure to pick JUST THE RIGHT PLACES for us to eat. For, like, 24 hours. I get pretty stressed out about these things, especially when there are a lot of options, because I live for fun, quality culinary experiences. I really, really do not fancy myself a foodie, nor do I think I have any kind of talent. But, I enjoy the heck out of it and it seems like food experiences are always so memorable and special to me. Whether traveling, entertaining, or just hanging with my man, I want everything to be Wonderful. And really, I know... first-world problems. Honestly, I enjoy this kind of "stress," except for the effect it has on my waistline. Tight pants are the pits.
Sigh, anyway, I've been slacking on writing and even taking pictures of my dinners because D is on vacation and we've been having too much fun. However, I did make an awesome recipe the other night that was a huge hit with both my brother, who came over for dinner, and D. No leftovers! Everything was devoured. I'm calling it Turkey Gyros, for lack of a better name.
I was craving gyros the other day, but they always make my stomach so upset, and I wanted a healthier alternative to the greasy, rotating meat you get in little storefronts. I was also craving falafel, but I wanted to avoid any kind of greasy frying. This came to mind, and it was spectacular. The gyro-esque flavors were spot-on, and fresh summer produce made it even better. Plus, no stove cooking! Everything went on the grill.
I can't wait to make it again! I used Greektown Billygoat seasoning from the Spice House, which is a family favorite for everything from kebabs to burgers to dips, but any spice blend should do.
Turkey Gyros (serves 4-6, depending on appetites)
1.25 pounds of ground turkey (I prefer the white and dark meat)
2 T. plain breadcrumbs
2 cloves garlic, minced
1 teaspoon good Greek seasoning
Ground pepper
6 pitas, flatbreads, tortillas, pocket bread, etc.
Toppings:
Tomatoes, sliced
Cucumbers, sliced
Onions, sliced
Fresh parsley, chopped
Tzatziki sauce (here is a great recipe - I prefer to use Greek yogurt)
Feta or goat cheese (optional)
Hot sauce (optional)
Mix the turkey through the pepper and form into two-inch patties. Make an indention in the middle with your thumb to keep the shape. Grill or pan-fry patties until cooked, remove from heat and cover with foil. Grill pita/bread as needed. Have diners fill pita with the patties and toppings. Eat hot!
EDIT: I should note that if your spice blend doesn't contain salt, you may want to add some to the burger mix. I'm trying to cut back on the salt, so I didn't add any extra, but that spice blend does contain it.
Sigh, anyway, I've been slacking on writing and even taking pictures of my dinners because D is on vacation and we've been having too much fun. However, I did make an awesome recipe the other night that was a huge hit with both my brother, who came over for dinner, and D. No leftovers! Everything was devoured. I'm calling it Turkey Gyros, for lack of a better name.
I was craving gyros the other day, but they always make my stomach so upset, and I wanted a healthier alternative to the greasy, rotating meat you get in little storefronts. I was also craving falafel, but I wanted to avoid any kind of greasy frying. This came to mind, and it was spectacular. The gyro-esque flavors were spot-on, and fresh summer produce made it even better. Plus, no stove cooking! Everything went on the grill.
I can't wait to make it again! I used Greektown Billygoat seasoning from the Spice House, which is a family favorite for everything from kebabs to burgers to dips, but any spice blend should do.
Turkey Gyros (serves 4-6, depending on appetites)
1.25 pounds of ground turkey (I prefer the white and dark meat)
2 T. plain breadcrumbs
2 cloves garlic, minced
1 teaspoon good Greek seasoning
Ground pepper
6 pitas, flatbreads, tortillas, pocket bread, etc.
Toppings:
Tomatoes, sliced
Cucumbers, sliced
Onions, sliced
Fresh parsley, chopped
Tzatziki sauce (here is a great recipe - I prefer to use Greek yogurt)
Feta or goat cheese (optional)
Hot sauce (optional)
Mix the turkey through the pepper and form into two-inch patties. Make an indention in the middle with your thumb to keep the shape. Grill or pan-fry patties until cooked, remove from heat and cover with foil. Grill pita/bread as needed. Have diners fill pita with the patties and toppings. Eat hot!
EDIT: I should note that if your spice blend doesn't contain salt, you may want to add some to the burger mix. I'm trying to cut back on the salt, so I didn't add any extra, but that spice blend does contain it.
Sunday, July 24, 2011
dinner, 7/22/11.
I've said before that I "like" "Food & Wine" magazine on Facebook, and I get some of the best menu ideas from them. They just do it right. Great tone, great posts and recipes, great photos. I love it all.
Friday night, at the suggestion of F&W, I made David Burke's Grilled Skirt Steak with Peaches, only I used flank steak. The butcher we frequent usually only has frozen skirt steak, and I didn't want to deal with it, so I got the flank. I really enjoy cooking flank steak. It marinates quickly and is easy to cook, and as long as you cut it right, it's delicious.
Friday night, at the suggestion of F&W, I made David Burke's Grilled Skirt Steak with Peaches, only I used flank steak. The butcher we frequent usually only has frozen skirt steak, and I didn't want to deal with it, so I got the flank. I really enjoy cooking flank steak. It marinates quickly and is easy to cook, and as long as you cut it right, it's delicious.
The peaches were an awesome touch and even the husband commented how much he liked them. I was pleased, especially considering that grilled fruit is not really his jam. This recipe paired wonderfully with the Arbor Brook Pinot Noir we enjoyed before/with/after dinner.
Also on the plate was some grilled corn and a spinach salad. I've discovered an interesting method for making an almost-wilted spinach salad without the hot bacon dressing. I toast some sliced almonds in a pan and in the meanwhile toss the spinach with balsamic vinegar, olive oil, and some soft goat cheese. Then, when the almonds are hot, I throw them in the bowl and mix everything together. It almost melts the cheese and softens the spinach, and it is soooooooo tasty. Don't forget salt and pepper!
Last night, we used the leftover steak for some tacos. That marinade pulls some serious double duty. Two perfect summer dinners!
Friday, July 22, 2011
dinner, 7/21/11.
Dinner was great last night! I made an awesome grilled veggie quinoa salad and just grilled some simply marinated chicken breasts. The night before, I had grilled a ton of red pepper and zucchini, so I just diced up the leftovers and tossed them into this salad. Elegant, easy, tasty, and any veggies you like would work! I'm just going to grill extra vegetables all the time now to have around for this recipe.
Grilled Veggie Quinoa
1 cup uncooked quinoa
2 cups leftover grilled veggies, diced (zucchini, eggplant, pepper, onion, anything really!)
3 green onions, chopped
Handful parsley, chopped (or any herbs would work)
1 cup grape or cherry tomatoes, halved
Dressing
1 T. white balsamic vinegar
1/2 T. lemon juice (more to taste, I like mine pretty acidic)
1 T. olive oil
Salt & pepper to taste
Cook quinoa and cool thoroughly. I find it's best to cool it in a bowl rather than the pan or it can get mushy. Add remaining ingredients and toss until well combined. Chill thoroughly and serve. Can be made the night before and leave the dressing off to avoid sogginess. Yum!
Grilled Veggie Quinoa
1 cup uncooked quinoa
2 cups leftover grilled veggies, diced (zucchini, eggplant, pepper, onion, anything really!)
3 green onions, chopped
Handful parsley, chopped (or any herbs would work)
1 cup grape or cherry tomatoes, halved
Dressing
1 T. white balsamic vinegar
1/2 T. lemon juice (more to taste, I like mine pretty acidic)
1 T. olive oil
Salt & pepper to taste
Cook quinoa and cool thoroughly. I find it's best to cool it in a bowl rather than the pan or it can get mushy. Add remaining ingredients and toss until well combined. Chill thoroughly and serve. Can be made the night before and leave the dressing off to avoid sogginess. Yum!
Thursday, July 21, 2011
hey ladies, vol. 1.
Women, why are we so hard on ourselves? Why are we so hard on each other? Look, I'm guilty as charged for being judgy toward other women, but what is it in my brain that makes me think mean things? I certainly don't think I'm better than many people (except for criminals, litterers, and generally rude folks), but I can't help having negative thoughts at times. In Chicago, where I just spent six boiling hot days, apparently shorts so short that they are not even really pants at all are in, and I couldn't help but think how inappropriate they looked on some (fine, most) women. However, I don't have the confidence to wear something like that myself, because my body isn't perfect. Am I jealous of other women's confidence, or are they inappropriate?
I can also say that, without question, being in a bathing suit is my idea of hell. If I DO go to hell someday, I will be wearing a string bikini and stuck behind a triple-wide stroller on Michigan Avenue. What makes me so insecure about putting on an outfit that millions of women don't even think about, regardless of their shape or age? Why do I and other women pick on ourselves so much and want to be perfect? I have seen so many friends who are disappointed in post-pregnancy bodies and upset that they aren't flawless, and it makes me so sad because I know at the end of the day, most of us are really doing the best that we can. Why isn't it enough to be healthy, happy, and imperfect?
This is such an age-old issue that has been hashed and rehashed for years. It's just on my mind today. I know everyone is quick to blame the media and "society's pressure" of what is acceptable, but I think it's more than that. I think somehow we are hard-wired to compete, I guess, with those around us. And in order to make ourselves feel better, we can't help but pick others apart, even if it's in silence.
So, what do you think? Are you confident? Are you self-conscious? Do you fake it 'til you make it? And how do you shake yourself out of a self-hating funk?
I can also say that, without question, being in a bathing suit is my idea of hell. If I DO go to hell someday, I will be wearing a string bikini and stuck behind a triple-wide stroller on Michigan Avenue. What makes me so insecure about putting on an outfit that millions of women don't even think about, regardless of their shape or age? Why do I and other women pick on ourselves so much and want to be perfect? I have seen so many friends who are disappointed in post-pregnancy bodies and upset that they aren't flawless, and it makes me so sad because I know at the end of the day, most of us are really doing the best that we can. Why isn't it enough to be healthy, happy, and imperfect?
This is such an age-old issue that has been hashed and rehashed for years. It's just on my mind today. I know everyone is quick to blame the media and "society's pressure" of what is acceptable, but I think it's more than that. I think somehow we are hard-wired to compete, I guess, with those around us. And in order to make ourselves feel better, we can't help but pick others apart, even if it's in silence.
So, what do you think? Are you confident? Are you self-conscious? Do you fake it 'til you make it? And how do you shake yourself out of a self-hating funk?
Tuesday, July 12, 2011
warning: a conversation about makeup containing adult language.
I always say I don't wear much makeup, but I LOVE LOVE playing with it, smelling it, touching it, trying it on, and then washing it all off. There are products that we've all heard about as "the makeup artist's favorite" or "must-have items." I've found success with some, and others were a bust. Like Maybelline Great Lash Mascara. People love it, swear by it, have for years. For me, it makes my already-decent lashes too spiky and spidery. Or as I've mentioned previously Philosophy's Hope in a Jar was a no-go for me.
If you've ever read any kind of women's fashion, fitness, or lifestyle magazine, you've probably heard of NARS Orgasm blush. And very clever there, NARS, giving a product a sexy name to draw interest. Anyway, this summer brings a special compact with the Orgasm and a bronzer side-by-side. I totally splurged and purchased the Orgasm/Laguna combo, and I have to say it's one of the nicest, most fool-proof products I've ever used. I look... beachy, and glowy, and refreshed with the combo. If I had a nice enough picture of myself, I'd post it!
So, dear trio of regular readers, next time you need some blush and a pick-me-up, I'd recommend checking it out!
If you've ever read any kind of women's fashion, fitness, or lifestyle magazine, you've probably heard of NARS Orgasm blush. And very clever there, NARS, giving a product a sexy name to draw interest. Anyway, this summer brings a special compact with the Orgasm and a bronzer side-by-side. I totally splurged and purchased the Orgasm/Laguna combo, and I have to say it's one of the nicest, most fool-proof products I've ever used. I look... beachy, and glowy, and refreshed with the combo. If I had a nice enough picture of myself, I'd post it!
So, dear trio of regular readers, next time you need some blush and a pick-me-up, I'd recommend checking it out!
Wednesday, July 6, 2011
summer must eats, vol. 1.
Summer is finally here, which I have to say is one of the most magical things to happen to all of Oregon. The thermometer may read only 80 degrees, but the sun is HOT, and there is no such thing as air conditioning. The second floor of my house is definitely toasty, and it kills my appetite doing all of the housewife junk that I accomplish each day. Hahaha, kidding. I barely know how to vacuum.
Anyway, one of my very favorite things to eat when it is HOT is cucumber anything. Salad, soup, in gazpacho (this is coming later when the tomatoes are decent), with hummus, and pretty much any way you can imagine. It's like chewing water. But my most favorite way to eat cucumbers is an old family favorite I'll share: sour cream cucumbers.
Basically, you peel two cucumbers if they are the thick-skinned garden variety. English cucumbers you can leave the skin on if you want. Then you slice them thinly. Wash and chop three green onions. In a big bowl, whisk a cup of sour cream or even plain Greek yogurt would be great, two tablespoons of apple cider vinegar, and a tablespoon of sugar. Toss the cucumbers and onions in the dressing and I like to refrigerate for at least an hour. I also prefer to salt and pepper upon serving because the salt leaches liquid from the cucumbers as they sit, and the dressing becomes too watery.
I could eat a whole bowl of this. Actually, I DID eat a whole bowl of this for dinner last night. And there's no picture because, hey, peeled cucumbers in sour cream has to be the least exciting picture ever. So go, now, to the farmers market and store, and make it!
Anyway, one of my very favorite things to eat when it is HOT is cucumber anything. Salad, soup, in gazpacho (this is coming later when the tomatoes are decent), with hummus, and pretty much any way you can imagine. It's like chewing water. But my most favorite way to eat cucumbers is an old family favorite I'll share: sour cream cucumbers.
Basically, you peel two cucumbers if they are the thick-skinned garden variety. English cucumbers you can leave the skin on if you want. Then you slice them thinly. Wash and chop three green onions. In a big bowl, whisk a cup of sour cream or even plain Greek yogurt would be great, two tablespoons of apple cider vinegar, and a tablespoon of sugar. Toss the cucumbers and onions in the dressing and I like to refrigerate for at least an hour. I also prefer to salt and pepper upon serving because the salt leaches liquid from the cucumbers as they sit, and the dressing becomes too watery.
I could eat a whole bowl of this. Actually, I DID eat a whole bowl of this for dinner last night. And there's no picture because, hey, peeled cucumbers in sour cream has to be the least exciting picture ever. So go, now, to the farmers market and store, and make it!
Thursday, June 30, 2011
mid-week brunch? why not!
I woke up with a lot on my mind this morning. Last night, a friend of mine told me that I "sounded like a f--ing lame 40-year-old who's given up." I *think* there was some good intent in there... it was meant to shake me up or inspire me somehow, but obviously that's a zinger. It stung, and it made me think that I'm somehow not painting a picture of how I feel about my life. It put me on the defensive (how could it not?), and once you're on the defensive on anything, it's all downhill from there.
This job-hunting business has been tough. I feel a little foolish for thinking it would be easier (not easy, but not this hard), and sometimes I get discouraged. My confidence gets rattled and I feel down. But, I work very hard to maintain a normal schedule, I have a wonderful support system, I've had some amazing opportunities that NEVER would have come my way without choosing this path, and I am hopeful that something good will happen soon. I do my best to stay positive and happy, busy, and healthy. If that's lame, then I guess I'm lame!
In all reality, I have a wonderful life and am so very lucky. I get to hike, write, run, drink wine, ride my bike, eat great food, love my dog, love my husband and family, meet new friends, chat with and see my beloved far-away friends, and a million other things that most of this world could only dream about. I hope to start volunteering soon, which is something I've always wanted to do more of, and it's a great opportunity to get involved in lieu of a job right now. So, in spite of my friend's comment, I like my life. Sure, it could be "better" in a lot of ways, and maybe someday my crazy dreams will be realized. It won't be for my lack of trying! So it's one day at a time right now. Some are really busy, some are quiet, like today. Mostly, I dream big, work hard, and feel grateful for what I have today.
Anyway, the point was that having some extra time on my hands gives me the opportunity to make brunch for the man and me on a cloudy Thursday while he works from home. I'm only calling it brunch because we ate it at 11. No bloody Marys, unfortunately. However, I'd been looking for an opportunity to try ruffly eggs, and with our fridge nearing empty, it was perfect for this morning. Fresh but comforting, didn't take too long, pretty healthy, and minimal ingredients!
This job-hunting business has been tough. I feel a little foolish for thinking it would be easier (not easy, but not this hard), and sometimes I get discouraged. My confidence gets rattled and I feel down. But, I work very hard to maintain a normal schedule, I have a wonderful support system, I've had some amazing opportunities that NEVER would have come my way without choosing this path, and I am hopeful that something good will happen soon. I do my best to stay positive and happy, busy, and healthy. If that's lame, then I guess I'm lame!
In all reality, I have a wonderful life and am so very lucky. I get to hike, write, run, drink wine, ride my bike, eat great food, love my dog, love my husband and family, meet new friends, chat with and see my beloved far-away friends, and a million other things that most of this world could only dream about. I hope to start volunteering soon, which is something I've always wanted to do more of, and it's a great opportunity to get involved in lieu of a job right now. So, in spite of my friend's comment, I like my life. Sure, it could be "better" in a lot of ways, and maybe someday my crazy dreams will be realized. It won't be for my lack of trying! So it's one day at a time right now. Some are really busy, some are quiet, like today. Mostly, I dream big, work hard, and feel grateful for what I have today.
Anyway, the point was that having some extra time on my hands gives me the opportunity to make brunch for the man and me on a cloudy Thursday while he works from home. I'm only calling it brunch because we ate it at 11. No bloody Marys, unfortunately. However, I'd been looking for an opportunity to try ruffly eggs, and with our fridge nearing empty, it was perfect for this morning. Fresh but comforting, didn't take too long, pretty healthy, and minimal ingredients!
I put basil in with my eggs and we ate them on a bed of arugula tossed with a little olive oil and white balsamic vinegar (one of my favorite things ever), some shaved parm, and a piece of toast. I overcooked the eggs a little bit, so they were not as poach-y, runny as I like them, but now I know! Next time, I think I will try it with some pasta and veggies. Yum!
Wednesday, June 29, 2011
lessons on the internet.
I had my first e-mail address when I was a senior in high school. I was taking a class at Baker University, and it came with my own, personal electronic mailbox. This, I thought, was so cool. I could e-mail the three other people I knew with addresses! My dad refused to spring for Internet at home, so I would go to the campus library to write to my few friends. Already a letter writer, I was quickly taken with the concept of telling someone something without calling them or waiting for the post.
Since then, I've had accounts at pretty much all of the major providers. AOL, my university, Hotmail, Yahoo, Mac.com, now Gmail, not to mention at places I've worked. As the Internet grew and took over our lives, I pretty much laid down and let it steamroll me. A friend of mine jokes that there's nothing I can't find on the Internet if someone wants to know it. That I chalk up to my former life as a copy editor and needing to verify every single detail in an article (THIS girl has never had a correction run... very proud of that...).
Eventually I had a Friendster account. Remember Friendster? I found a guy in my neighborhood who wanted to give me drum lessons, but I never met up with him for fear he was a murderer. I also had a Myspace account, and I still shudder at the frenetic disorganization of that site. Both accounts are long dead because, after resisting as long as I could, I signed up for Facebook.
Oh, how I wish I could be a person who says I hate Facebook, but I don't. It's so fun to share photos with friends and family who are far away. I turn off the rational part of my brain that worries about oversharing and try to post only what I wouldn't mind anyone in the world knowing about me. Though my Facebook is private, it led me to become more secure and open with the concept of sharing my thoughts and ideas in an open forum.
I was late to the game blogging and Tweeting. It just seemed too personal, and who would really care? Believe me, I am acutely aware of the fact that no one gives a darn about what I think. Nothing I say is earth shattering. But still, I felt the need to start putting myself out into the Interuniverse. I've been cultivating my online personality in the past several months, I guess before someone assigns one to me. And that brings me to what I believe are the rules of the Internet. Call it Internet Personality 101 According to Totally Nutts. They are at least the ones to which I adhere for my own personal sanity and well-being. If you're not going to set your Twitter/blog/whatever to "private," you need to have some ground rules:
1) Once your opinions and thoughts are out there, they are out there. Don't Tweet, blog, or post anything you wouldn't want your employer to know or at least guess about you. And don't post anything you aren't prepared to defend. The anonymous troll is the true dictator of the Internet, and prepare to be challenged on things as simple as "dogs are great!" because someone will come along and say, "are you anti-cat? There's no way dogs are better than cats." And then it begins. You're the cat hater, and everyone will spread your blog around and you'll be inundated by e-mails and comments from cat lovers around the world.
2) Other people use the Internet. People you know! Don't post anything you wouldn't want your fellow employees to know. Like "Geeeeezzzz, I can't believe these slobs didn't clean the bar before I came in. I hate this job!" I cannot tell you how many times I have heard of people doing this. Just don't be friends with people you work with if you cannot control your griping!
3) You have a face in photos. Don't post any pictures you wouldn't want your family or employer to know about.
4) Don't post about your awesome day off when you called in sick. AKA: Don't shoot yourself in the foot, dummy.
5) There is no such thing as "tone." Don't assume people will feel your sarcasm or snark through the screen. If you ironically post something dumb while trying to be a smartypants, like a racist comment, assume that people will take it at face value. See: Gilbert Gottfried and Aflac.
6) Don't say things on the Internet that you wouldn't say out loud to strangers or figures of authority. This could kind of be a 5b)... Watch out for personal information, deep secrets, and keeping with your own voice and personality. For example, I try not to swear in my writing. It's unlikely I'd want to curse up a storm in front of my boss. Plus, there's generally a better, more expressive word for whatever swear I would typically use. I prefer to keep my swearing in writing to PG-13, but only when I need to, dammit.
7) Don't assume people care and don't get frustrated by it. There are millions of Web pages out there. The chances of becoming a "hit" blog or site are slim to none. Do it for yourself, and do the best you can. Maybe some day, it will have a bigger purpose. You never know. Having said that...
8) Have a purpose. Whether it's to keep friends updated on your life, practice your writing skills, or rant about your personal politics, it's good to try to have a point. Don't be vague and whiny! It's boring and gets old really fast. "Life is so hard," "some people really let me down," "why can't I find a man?" Ugh. No one. Wants. To. Hear. It. Get a diary or a private blog and kvetch there. Otherwise, you just seem like you're fishing for attention, and I am NOT going to ask you what is wrong.
All of these "rules" come down to that one concept: Think before you post. With personal information, this goes without saying. If you can't keep your finger off of the button, maybe stay away from the button. Now, I'm going to go re-read all of my blog posts and Tweets and delete anything stupid... What rules do you set for yourself online?
Since then, I've had accounts at pretty much all of the major providers. AOL, my university, Hotmail, Yahoo, Mac.com, now Gmail, not to mention at places I've worked. As the Internet grew and took over our lives, I pretty much laid down and let it steamroll me. A friend of mine jokes that there's nothing I can't find on the Internet if someone wants to know it. That I chalk up to my former life as a copy editor and needing to verify every single detail in an article (THIS girl has never had a correction run... very proud of that...).
Eventually I had a Friendster account. Remember Friendster? I found a guy in my neighborhood who wanted to give me drum lessons, but I never met up with him for fear he was a murderer. I also had a Myspace account, and I still shudder at the frenetic disorganization of that site. Both accounts are long dead because, after resisting as long as I could, I signed up for Facebook.
Oh, how I wish I could be a person who says I hate Facebook, but I don't. It's so fun to share photos with friends and family who are far away. I turn off the rational part of my brain that worries about oversharing and try to post only what I wouldn't mind anyone in the world knowing about me. Though my Facebook is private, it led me to become more secure and open with the concept of sharing my thoughts and ideas in an open forum.
I was late to the game blogging and Tweeting. It just seemed too personal, and who would really care? Believe me, I am acutely aware of the fact that no one gives a darn about what I think. Nothing I say is earth shattering. But still, I felt the need to start putting myself out into the Interuniverse. I've been cultivating my online personality in the past several months, I guess before someone assigns one to me. And that brings me to what I believe are the rules of the Internet. Call it Internet Personality 101 According to Totally Nutts. They are at least the ones to which I adhere for my own personal sanity and well-being. If you're not going to set your Twitter/blog/whatever to "private," you need to have some ground rules:
1) Once your opinions and thoughts are out there, they are out there. Don't Tweet, blog, or post anything you wouldn't want your employer to know or at least guess about you. And don't post anything you aren't prepared to defend. The anonymous troll is the true dictator of the Internet, and prepare to be challenged on things as simple as "dogs are great!" because someone will come along and say, "are you anti-cat? There's no way dogs are better than cats." And then it begins. You're the cat hater, and everyone will spread your blog around and you'll be inundated by e-mails and comments from cat lovers around the world.
2) Other people use the Internet. People you know! Don't post anything you wouldn't want your fellow employees to know. Like "Geeeeezzzz, I can't believe these slobs didn't clean the bar before I came in. I hate this job!" I cannot tell you how many times I have heard of people doing this. Just don't be friends with people you work with if you cannot control your griping!
3) You have a face in photos. Don't post any pictures you wouldn't want your family or employer to know about.
4) Don't post about your awesome day off when you called in sick. AKA: Don't shoot yourself in the foot, dummy.
5) There is no such thing as "tone." Don't assume people will feel your sarcasm or snark through the screen. If you ironically post something dumb while trying to be a smartypants, like a racist comment, assume that people will take it at face value. See: Gilbert Gottfried and Aflac.
6) Don't say things on the Internet that you wouldn't say out loud to strangers or figures of authority. This could kind of be a 5b)... Watch out for personal information, deep secrets, and keeping with your own voice and personality. For example, I try not to swear in my writing. It's unlikely I'd want to curse up a storm in front of my boss. Plus, there's generally a better, more expressive word for whatever swear I would typically use. I prefer to keep my swearing in writing to PG-13, but only when I need to, dammit.
7) Don't assume people care and don't get frustrated by it. There are millions of Web pages out there. The chances of becoming a "hit" blog or site are slim to none. Do it for yourself, and do the best you can. Maybe some day, it will have a bigger purpose. You never know. Having said that...
8) Have a purpose. Whether it's to keep friends updated on your life, practice your writing skills, or rant about your personal politics, it's good to try to have a point. Don't be vague and whiny! It's boring and gets old really fast. "Life is so hard," "some people really let me down," "why can't I find a man?" Ugh. No one. Wants. To. Hear. It. Get a diary or a private blog and kvetch there. Otherwise, you just seem like you're fishing for attention, and I am NOT going to ask you what is wrong.
All of these "rules" come down to that one concept: Think before you post. With personal information, this goes without saying. If you can't keep your finger off of the button, maybe stay away from the button. Now, I'm going to go re-read all of my blog posts and Tweets and delete anything stupid... What rules do you set for yourself online?
Tuesday, June 28, 2011
dinner 6/27/11. too ugly to photograph.
Wow, was dinner ugly last night. However, it was very tasty! A simple cucumber salad and some grilled garlic bread (still making our way through a baguette we bought Saturday!) aside some grilled dijon chicken.
I need to remember this marinade I whipped together because it was very flavorful, if ugly, and would be great with any veggies but specifically asparagus. Also, boneless or bone-in chicken work, either way. We used boneless, skinless thighs, but I think skin and some flavor from the bone would be great.
I don't think it was the chicken's fault that it was ugly. We just did a bad job cooking it.
Grilled Dijon Chicken
Amount of chicken your meal requires
3 tablespoons of Dijon mustard (Beaver Mustard is my favorite - it's SPICY)
3 T. olive oil
2 cloves garlic
1 slice of white onion
2 T. each of fresh basil, parsley chopped
1 T. fresh rosemary
Juice and zest of one lemon
Salt & pepper to taste
In a food processor or blender, mix together mustard through S&P, place chicken in large freezer bag or a bowl just big enough. Coat with the marinade and chill at least one hour. Grill chicken until done, basting with the marinate as you put it on the grill (not after, the marinade has raw chicken!).
I need to remember this marinade I whipped together because it was very flavorful, if ugly, and would be great with any veggies but specifically asparagus. Also, boneless or bone-in chicken work, either way. We used boneless, skinless thighs, but I think skin and some flavor from the bone would be great.
I don't think it was the chicken's fault that it was ugly. We just did a bad job cooking it.
Grilled Dijon Chicken
Amount of chicken your meal requires
3 tablespoons of Dijon mustard (Beaver Mustard is my favorite - it's SPICY)
3 T. olive oil
2 cloves garlic
1 slice of white onion
2 T. each of fresh basil, parsley chopped
1 T. fresh rosemary
Juice and zest of one lemon
Salt & pepper to taste
In a food processor or blender, mix together mustard through S&P, place chicken in large freezer bag or a bowl just big enough. Coat with the marinade and chill at least one hour. Grill chicken until done, basting with the marinate as you put it on the grill (not after, the marinade has raw chicken!).
Monday, June 27, 2011
bounty. so much bounty.
Many Saturdays in Chicago we would leash up the dog and walk to the Green City Market early in the morning. Generally, we would get there right before the crowds hit but after the stroller brigade had invaded. We'd find some choice produce - usually squash, tomatoes, some herbs, mushrooms, whatever looked really great and in season - and enjoy our picks. It was a lovely experience and a great tradition of summer that I relish.
This Saturday, we made it to our first Portland Farmers Market at PSU downtown. Oh. My. Goodness. It put the Chicago market to shame, and the Green City market is nothing to sneeze at. Granted, Oregon is one of the top food-producing states in the U.S., but wow. Everything I saw was beautiful, with many organic purveyors and some fantastic food stands. I barely resisted the urge to buy a FOUR DOLLAR artichoke, just because it was so pretty. I don't even really LIKE artichokes that much! It just looked like the world's most beautiful, edible cactus.
I took the opportunity to play around with a Composer Pro and funky lens from Lensbaby and try to get some serious food porn.
This Saturday, we made it to our first Portland Farmers Market at PSU downtown. Oh. My. Goodness. It put the Chicago market to shame, and the Green City market is nothing to sneeze at. Granted, Oregon is one of the top food-producing states in the U.S., but wow. Everything I saw was beautiful, with many organic purveyors and some fantastic food stands. I barely resisted the urge to buy a FOUR DOLLAR artichoke, just because it was so pretty. I don't even really LIKE artichokes that much! It just looked like the world's most beautiful, edible cactus.
I took the opportunity to play around with a Composer Pro and funky lens from Lensbaby and try to get some serious food porn.
Not technically food, but if you've ever eaten a Pine State Biscuit, you know it's the business. They have a stand at the market. Giant cast-iron pots of boiling oil with fried chicken in them = awesome.
Real seafood at the market.
Garlic scapes! Now that I know what to do with these, I want to get some next week.
STRAWBERRIES. We bought a half-flat. On Saturday. There are two small boxes left. Nom.
Sauteed veggies from Verde Cocina. More on this in a minute...
Some sort of pretty flowers. There were two people, pulling all kinds of beautiful flowers from buckets and hand-tying bouquets. Lovely.
This woman is hand-pressing and grilling corn tortillas for Verde Cocina. I watched her for 15 minutes and wanted to hug her. I could write a huge post on my love of Mexican food, especially fresh tortillas, but another time.
Chilaquiles. Fresh tortillas, scrambled eggs, white bean salad, kale, sauteed veggies, and kicky salsa with a little crumble of cheese. The. Perfect. Breakfast.
We ended up leaving with the aforementioned strawberries, a microscopic bag of morel mushrooms, a pound and a half of English peas, some zucchini, and a bunch of basil. I decided to give risotto a try for the first time. Wow. Something I learned about risotto: Your patience will be rewarded! It was perfect, and delicious, and the sweet, fat peas were amazing in it with some lightly sauteed morels. Like heaven.
Heaven, right here...
We had a balsamic-strawberry and arugula salad and some grilled baguette to finish off the meal. It was magical. Oh Oregon. Just when I needed that boost! Can't wait to see what I discover next weekend.
Wednesday, June 22, 2011
two-meal quinoa.
Dinner tonight is one of my favorite, lazy dinners. It involves only one pot, one bowl, and leftover veggies. If you're not me, you eat half of it and save the other half for tomorrow's lunch. If you're me, you eat two-thirds of it and then wonder how to pad it for another meal, or resist eating the remainder in an hour.
Here's how I make mine. Really, you can do whatever you want with it.
1/2 c. quinoa, cooked and cooled
1 can garbanzo beans, drained
1/2 cucumber, chopped
Handful of grape tomatoes, chopped
Onion, chopped
Green pepper, chopped
Basil
Splash of olive oil
Splash of red wine vinegar
1/4 lemon, juiced
Salt & pepper
Combine, chill for an hour, and eat! The best. By the way, what is up with recipes calling for quinoa to be soaked for hours or overnight? I rinse and cook. Maybe that's just me... Shortcuts abound! Bon appetit!
Tuesday, June 21, 2011
mountaincountrycity girl.
I was born and raised in Kansas. Not on a farm, but in several different towns, ranging from the college town where I was born to the Kansas City suburb to the central-state county seat to the town of 3,000 where my dad grew up. Each has a distinctive vibe and offers a different view of a state most people associate with Dorothy, a church full of bigoted jerkwads that I refuse to even mention by name, and tornadoes. I was never much of a country girl, save for a few rides on horses here and there. Really, I've always been more of a city girl who knows how to camp. Though I do enjoy cowboy boots and I have been run over by a four-wheeler, so I have a little country girl cred.
When I was 4 years old, my grandparents took me to Colorado for a road trip. I vaguely remember being overwhelmed by the looming Rockies. It was several years before I went back, but I remained awed and drawn in by the mountains. I saw the ocean for the first time a few years later, and that image of an expanse of water as far as my eyes could see remained with me as well. When I was 12, I went to Chicago. I ate it up, loving the architecture and the buzz and the lakefront. It was so exciting and busy, and my pre-teen self said "self, you will live in this city some day." I knew I was made for Chicago, and vice versa.
I lived there for longer than I lived anywhere else: Eight years. People ask me where I'm from, and I tell them Chicago more than half the time. It's not that I don't love Kansas in its own way, but Chicago became such a part of my identity. It's MY city, and I am a part of it as well. If Chicago had mountains, or an ocean (the lake SO does not count), I can't imagine we would have left it.
My theory used to be that I was half city mouse and half country mouse, still appreciating a sweeping field of wheat and in love with the idea of having goats some day. About a month ago, I realized that I'm about two-thirds city mouse and one-third mountain mouse. That ratio can change from day to day, but I really do need those mountains in my life right now, even if Portland might be a little too friendly for me. I had better not lose my edge with all this niceness around me!
When I was 4 years old, my grandparents took me to Colorado for a road trip. I vaguely remember being overwhelmed by the looming Rockies. It was several years before I went back, but I remained awed and drawn in by the mountains. I saw the ocean for the first time a few years later, and that image of an expanse of water as far as my eyes could see remained with me as well. When I was 12, I went to Chicago. I ate it up, loving the architecture and the buzz and the lakefront. It was so exciting and busy, and my pre-teen self said "self, you will live in this city some day." I knew I was made for Chicago, and vice versa.
I lived there for longer than I lived anywhere else: Eight years. People ask me where I'm from, and I tell them Chicago more than half the time. It's not that I don't love Kansas in its own way, but Chicago became such a part of my identity. It's MY city, and I am a part of it as well. If Chicago had mountains, or an ocean (the lake SO does not count), I can't imagine we would have left it.
My theory used to be that I was half city mouse and half country mouse, still appreciating a sweeping field of wheat and in love with the idea of having goats some day. About a month ago, I realized that I'm about two-thirds city mouse and one-third mountain mouse. That ratio can change from day to day, but I really do need those mountains in my life right now, even if Portland might be a little too friendly for me. I had better not lose my edge with all this niceness around me!
Wednesday, June 15, 2011
how I hike.
This is how you snack at the top of a strenuous hike. A little bit of Olympic Provisions Nola sausage on an everything bagel flat. There were also some strawberries. We were going to pack wine, but saved that for after the hike.
I know, you're thinking "what, no cheese?" Just seemed excessive.
Thursday, June 9, 2011
dinner. 6/9/11
It looks like the SUN is in my kitchen in this photo! And it's the only one I took! So deal with it. Ha. Chick food for dinner tonight. Tuna salad with tomato, red pepper, red onion, lemon, dijon mustard, capers, S&P. A couple of soda crackers. I've been craving zucchini, so I shaved a small one with the vegetable peeler and tossed it with lemon, olive oil, some mint, and a touch of parmesan.
I was happy. It was dinner. I didn't turn on the stove. Works for me!
Wednesday, June 8, 2011
trying to get pretty.
My skin hates me these days. You'd think with all of the moisture in the air here, it would be dewy and clear. You would be wrong. I've been bouncing all over the place on facial products and having a hard time finding anything that works. After a couple of mediocre tries at the drugstore, I decided to suck it up and buy the infamous Hope in a Jar by Philosophy. I'd heard it works miracles. It did not work at all for me. First of all, it smells very, very medicinal and harsh. I felt like I was at the doctor's office. I know unscented is preferred in facial products, but couldn't they add a little lavender or something? Secondly, it stung my face as though it had a ton of SPF. Thirdly, I broke out in tiny blemishes, almost like a rash. I gave it a week, but no dice.
Lucky for me, Sephora has a great return policy. So, I drove down to the mall and very easily got my money back (thank you, Sephora!). Instead of impulse buying, I asked for a sample of a product I'd heard of: Boscia's Luminizing Black Mask.
Lucky for me, Sephora has a great return policy. So, I drove down to the mall and very easily got my money back (thank you, Sephora!). Instead of impulse buying, I asked for a sample of a product I'd heard of: Boscia's Luminizing Black Mask.
My husband asked me if I was going to some kind of extreme football game. Then I chased him around the house and tackled him. He was terrified. Ahh, marriage...
Anyway, it is goopy and black, like I'd imagine oil from the barrel looks. There wasn't enough in the sample to cover my entire visage, but I smeared what I had on my freshly washed face and waited about 15 minutes until it dried. Then the fun part: It peels off! I wish I had pictures, but he was asleep and I had my hands full. It was so fun to pick and peel it off. I looked like an alien in a science-fiction movie.
Guys, this stuff is awesome. My skin was soft and smooth underneath, and it was totally gentle but not over-moisturizing. I'll probably head back to Sephora in the next couple of weeks (it's far away! At the mall!) and grab this if I can scrounge up the cash. It's $34 for 2.8 ounces, which I think would last for quite a while if I used it twice a week. Can't wait to see how terrifying I look when I cover my entire face with it!
Tuesday, June 7, 2011
visitors.
Yeesh! I have not posted for a while. I'm not so busy that I can't write, but I guess I haven't had anything that interesting to say. And we have had several guests (and more coming!) the past few weeks to keep us busy.
One of my very, best, favorite things about Portland is the quality and quantity of awesome little dining establishments. Not just restaurants but also the food cart culture is amazing. Needless to say, we have a lot of options. Our dear friends who love food as much as we do visited for several days last week, and I knew I needed a fairly edited list of favorites from which to choose. I wanted to hit what I thought were most important to me but also fit their expectations and palates!
This post would be ridiculously long if I went through our entire weekend, but I want to highlight the places we were able to visit and express our love for them. There was a five-mile hike thrown in there, too, so don't think it was a weekend of total fatness!
Pine State Biscuits - Never disappoints. Though I don't know how fried chicken on a biscuit could let anyone down...
Olympic Provisions - Charcuterie. Pickles. Bread. Cheese. We are carnivores, so this was a no-brainer.
Bamboo Sushi - First certified, sustainable sushi restaurant in the world. Amazing food, ambiance (especially from our seat in the open front window), and drinks. Doesn't hurt that it's right next door to my favorite pizza place and you can smell wood-fired pizza while eating super-fresh salmon. A new favorite for me is the habanero masago smelt roll. My face was on FIRE, and I liked it.
Barista - Great coffee, great vibe, delightful people. Beer in a coffee shop! I love it all.
Hiking! - This is a great hike for almost anyone who doesn't mind breaking a sweat. Starting on the Wahkeena side is my preference. It was just gorgeous, and our guests loved it.
Double Mountain Brewery - Post-hike pizza and beers in adorable Hood River. A bike race to watch that day, too! Awesome all around.
Everybody's Brewing - Stopped in here for the view and a beer. Gorgeous look at Mt. Hood from the Washington side! And I recommend the Country Boy IPA.
Pok Pok Noi - It seems like everybody knows about Pok Pok, and with good reason! We just had a little snack of some fish sauce wings to go since our dinner wasn't until late. The papaya salad and sticky rice are my go-to here as well.
Beast - OK, this is one of the most regarded restaurants in Portland. I could write an entire post detailing our meal, but I won't. They offer a tasting menu and optional wine pairing. It was a good dinner at a great price, don't get me wrong, but it wasn't the greatest meal of my life. Some of the pairings were huge misses for all of us, which was so disappointing. The soup, charcuterie, salad, and dessert were pretty out-of-this-world. I'm glad we went, but I can say now that I much prefer DOC, just half a block away. Those guys killed me with their food a couple months ago, and I cannot wait to go back.
Our friends' flight was mid-afternoon and it was another beautiful day, so we had time to get in a beer on the patio at Prost and sandwiches from Garden State/Burgatroyd. To quote our guest, "It's a good thing we came here last because I could sit here for an entire day." It's an addictive place to be!
This is the tip(-py top!) of the iceberg as far as my list of favorites in this city. If I sent this out and asked for opinions, I'd probably get a ton of criticism saying, "But what about Screen Door?" "You forgot Toro Bravo!" "How could you miss Apizza Scholls?" But, I can say with confidence, it was a successful weekend that left our friends wanting more... and this is good news, because they will come back!
One of my very, best, favorite things about Portland is the quality and quantity of awesome little dining establishments. Not just restaurants but also the food cart culture is amazing. Needless to say, we have a lot of options. Our dear friends who love food as much as we do visited for several days last week, and I knew I needed a fairly edited list of favorites from which to choose. I wanted to hit what I thought were most important to me but also fit their expectations and palates!
This post would be ridiculously long if I went through our entire weekend, but I want to highlight the places we were able to visit and express our love for them. There was a five-mile hike thrown in there, too, so don't think it was a weekend of total fatness!
Pine State Biscuits - Never disappoints. Though I don't know how fried chicken on a biscuit could let anyone down...
Olympic Provisions - Charcuterie. Pickles. Bread. Cheese. We are carnivores, so this was a no-brainer.
Bamboo Sushi - First certified, sustainable sushi restaurant in the world. Amazing food, ambiance (especially from our seat in the open front window), and drinks. Doesn't hurt that it's right next door to my favorite pizza place and you can smell wood-fired pizza while eating super-fresh salmon. A new favorite for me is the habanero masago smelt roll. My face was on FIRE, and I liked it.
Barista - Great coffee, great vibe, delightful people. Beer in a coffee shop! I love it all.
Hiking! - This is a great hike for almost anyone who doesn't mind breaking a sweat. Starting on the Wahkeena side is my preference. It was just gorgeous, and our guests loved it.
Double Mountain Brewery - Post-hike pizza and beers in adorable Hood River. A bike race to watch that day, too! Awesome all around.
Everybody's Brewing - Stopped in here for the view and a beer. Gorgeous look at Mt. Hood from the Washington side! And I recommend the Country Boy IPA.
Pok Pok Noi - It seems like everybody knows about Pok Pok, and with good reason! We just had a little snack of some fish sauce wings to go since our dinner wasn't until late. The papaya salad and sticky rice are my go-to here as well.
Beast - OK, this is one of the most regarded restaurants in Portland. I could write an entire post detailing our meal, but I won't. They offer a tasting menu and optional wine pairing. It was a good dinner at a great price, don't get me wrong, but it wasn't the greatest meal of my life. Some of the pairings were huge misses for all of us, which was so disappointing. The soup, charcuterie, salad, and dessert were pretty out-of-this-world. I'm glad we went, but I can say now that I much prefer DOC, just half a block away. Those guys killed me with their food a couple months ago, and I cannot wait to go back.
Our friends' flight was mid-afternoon and it was another beautiful day, so we had time to get in a beer on the patio at Prost and sandwiches from Garden State/Burgatroyd. To quote our guest, "It's a good thing we came here last because I could sit here for an entire day." It's an addictive place to be!
This is the tip(-py top!) of the iceberg as far as my list of favorites in this city. If I sent this out and asked for opinions, I'd probably get a ton of criticism saying, "But what about Screen Door?" "You forgot Toro Bravo!" "How could you miss Apizza Scholls?" But, I can say with confidence, it was a successful weekend that left our friends wanting more... and this is good news, because they will come back!
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