How bad can a weekend be when it starts with this?…
VOODOO DOUGHNUTS
It seems that every city has a signature box that is recognized world-wide.
New York has a blue box with elegant black lettering. Paris has an orange box with a handsome chocolate font.
Can you guess which box has become synonymous with Portland? Does this fritter as big as a face give you a clue?
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PINE STATE BISCUITS
Do you know those nature shows which document a predator as it stalks its prey?
I witnessed it in person. Oliver vs. Reggie Deluxe. Who would come out the victor?…
ANCIENT HERITAGE DAIRY’S ADELLE CHEESE
It was an article in Gourmet Magazine in the late 90’s that truly put Portland on the map for me….
BANG BANG, CURRY + COCKTAILS – MINI REVIEW
My favorite places to eat have a lot in common with the people I most admire; they know what they’re good at, they embrace their essential nature, and don’t try to be all things for all people. Love it or lump it.
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EATING OUT IN PORTLAND – TASTY n ALDER
Let’s be honest here. One of the best things about family or friends in town is the excuse to go out and eat….
PORTLAND FARMERS MARKET AT PSU
THE WHOLE BOWL
Quick question. If early adapters are on one side of the spectrum and late adapters on the other, where do you think you fit in?
For example, were you one of the first in your coterie to get a smartphone — or the last? What about a car that wasn’t a Honda or a Toyota? And were you watching Walter White in Breaking Bad from the first episode, or did you binge watch later and see the whole lot during one debauched weekend?…
SIRLOIN STEAKS WITH AVOCADO CHIMICHURRI
Every so often I crave red meat, and I must attend to my inner cavegirl. Usually, my mind wanders to steak; flank, skirt, sirloins, fillets, rib-eyes, I love them all. Over the years, I have found that the flavor profile of the meat and the side dish pairing is often more important than the cooking style or even the cut of meat.
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BOXER RAMEN
When you are fighting off a cold that feels like you are being marauded by evil inhabitants, what do you do? I fight fire with soup, the hot stock acting as a superhero, warming chilled bones and seemingly fighting off infection with every slurp.
And, apparently, I also fight fire with tater tots. Allow me to explain….