Eating in Portland: Touristing for the Gluttonous.

And this post isn’t about recipes, because I am currently in the process of inventing one, although maybe it’s already been invented but I’m not going to search online for it and then once I post it, if I Google search for it, then my post will come up first and it will validate me AND the creative process. Tomorrow: Recipe. Today: Portland Love Fest.

With the exception of a few racist billboards, America proved to be pretty awesome. And not to be totally unpatriotic, but I think Canada has something of an inferiority complex as far as the US is concerned. I think it’s because we don’t have Happy Hour here. Or Crunchberries. It’s like America is Canada’s cool older stepbrother – we don’t really get some of the things he does, and sometimes he’s an asshole, but mostly we wish we could be as cool as him. Unless he’s Republican that year.

In America, they have a special line of Doritos just for stoners.

"Tacos at Midnight," anyone?
"Tacos at Midnight," anyone?

It was a hot one, registering 103°F, or 40°C, so we were parched the whole time. We got some lemonade, which I was totally going to make fun of until @katarnett posted her discovery that blue dye is actually good for you now, so now I guess I’m jealous that in America, raspberries come in blue.

It was freakishly good!
It was freakishly good!

Although it’s only a five-hour trip to Portland from the Canadian border, it took us closer to nine hours to get there, because of all the stops. Theresa’s dad’s truck, which we borrowed, had air conditioning, but old cheapness habits die hard for Theresa, who couldn’t bring herself to turn it on because of the chance that using the air conditioning might eat up all the gas in the truck, which might mean we’d have to get more gas, which was expensive. So we drove fast with the windows down, and stopped a fair bit for cool drinks and swims in lakes.

When we got to Portland, we refreshed ourselves with some deliciously cold, enviably cheap pints of good microbrew.

Theresa

Vincente's

Rogue Dead Guy Ale

Beautiful.

We stayed in a hostel called McMenamins White Eagle Saloon, and even though it didn’t have air conditioning and we were sweltering, it was a pretty awesome place to sleep for $50 (total, not each). Except that sometime after we returned to the room from the bar downstairs, I remembered that I once heard that there have historically been more serial killers per capita in the Pacific Northwest than anywhere else in the world, so then I couldn’t sleep in case one lept out of the closet or climbed through the open window to serial kill one of us. I never think of these things at home, which is also Pacific Northwesterly. It could be time to get serious about medication.

At the bar, we ate and drank for cheaper than we may ever have done either before.

Delish.And we learned about this amazing beer called “Ruby,” which is the most perfect girl-beer ever invented. It tasted like raspberries (the red kind), and it was magical and cold and everything great about the world in a single pint glass.

And we drank and drank and laughed and laughed and The Exhasperated Ex-Ex-Patriot came from across town to join us, and a marvellous time was had until I dumped too much dijon onto my $3.00 burger and then I felt sad but then more beer came and life was good again.

The next morning, after several cold showers and night terrors over serial killers, we went for breakfast at Voodoo Doughnuts. Prior to the trip, my two goals for my time in Oregon were simple: eat a foie gras jelly doughnut, and also eat a maple bacon doughnut. Turns out, the foie gras doughnut is sold somewhere else, and the maple bacon doughnut sells out like crazy at Voodoo, so much so that when we got there around 9:00 am, they were completely out of stock. I settled for a PB&J doughnut, which was a delicious combination of peanuts, peanut butter, deep fried dough, and raspberry jam. Manna.

Voodoo Doughnuts.

SDC11190

Voodoo Doll doughnut

PB&J

Oozing.

And so we took to the road again, sad to be leaving so quickly, but delighted at ourselves for all the gluttony. And I shall return to Portland very soon, as it turns out I am madly in love with it for the same reasons I am in love with Vancouver but somehow Portland managed to out-doughnut Canada and also the drinks are very cheap there.

Also, in America, they still have POG. No. Fair.
I hog POG too.So, I guess what I mean to say is that you should come back tomorrow, because I mean to tell you all about brandied apricot cobbler with ginger, and it will be all kinds of delicious and completely new because I will have invented it. I think. It’s very warm out still and that could be why I’m finding it very hard to have coherent thoughts, never mind the struggle it’s been to try and write them out.

Berry muffins and your leftover rice.

Muffins!You know when you’ve got leftover rice except that it’s not enough to do anything with and you’d usually throw it out? DON’T! Make muffins. It’s summer, and berries are abundant (well, maybe not yet, but they will be), and maybe you’re like me and you’ve reached the age where fibre is your friend … rice or bulgur in the muffins? An easy way to boost your morning routine. I think you know what I mean.

Last night I made fish and a little stuffed tomato salad that included just a smidge of bulgur. I made more than I needed, because I don’t know how to not make too much when it comes to grains, and I ended up with about 2/3 of a cup of cooked bulgur left over. Which is enough for a single salad, but I also had some yogurt in danger of turning on me in the fridge, a single orange, and a collection of mixed berries that needed to be used lest they turned into freezer rocks held together by gigantic stale-tasting ice hunks. So, you know. Muffins.

Berry Muffins with Rice (or Bulgur)

  • 2 cups flour
  • 1 tbsp. baking powder
  • 1/2 tsp. salt
  • 1/3 cup packed dark brown sugar
  • 2/3 cup cooked brown rice (or white rice or bulgur and if you have slightly more than what the recipe calls for, just use it)
  • 2 cups frozen berries (I used 1 cup of blackberries and 1 cup of blueberries with the, like, four single raspberries I had left in the fridge … use whatever berries or chopped up fruit you like. I bet rhubarb would be good)
  • 1 orange, zest and juice
  • 2 eggs, beaten
  • 1 cup yogurt
  • 1/2 cup milk
  • 1/4 cup melted butter

Preheat your oven to 400°F.

In a large bowl, combine your flour, baking powder, salt, and sugar. Stir until combined. Add your berries and your rice, and the orange zest and juice. Mix well.

In a measuring cup, melt your butter, then add the yogurt, and if it’s big enough, the milk. In a separate smaller bowl, beat your eggs. Add the both of these to the bowl one after the other, and stir to combine. This is a thick, dense batter, so if you’re hand-mixing this, as I did, be vigorous. You don’t want to find floury bits at the bottom of your bowl.

Grease a muffin pan. Fill the cups with the batter, to the tops.

Muffin batter!

This mixture will make 12 muffins. I hate when the muffins don’t breach the top – when they’re too small they’re like muffin pucks, and you don’t get to enjoy the distinction between muffin top and bottom. Sprinkle with sugar and a pinch of cinnamon, and bake for 20 to 25 minutes, or until a toothpick inserted into the centre of one comes out clean.

Baked.Once they’re done, let them sit for five minutes before turning out onto a cooling rack.

Racked.I recommend eating one right away, slathered in melted butter and a drop of honey. Rose, my awesome MSN-buddy at work, brought me a jar of lavender-infused honey awhile back, so I will use that, and every bite will taste like summer. You could also use a touch of marmalade, or another something wonderful. Enjoy!

An Unbalanced Breakfast.

Meat pancake? Only justifiable in the dead of winter when there is no fruit and everything is grey and dark and you just want to eat a hug. Or when you’re going to be doing a lot of exercise anyway and you can pass this off as an acceptable morning repast. Actually, I can justify anything, so maybe you can just have this whenever.

This is actually Toad in the Hole, which is something I would look forward to as a child, and which we would have often, mostly when Dad would cook. I used to cry when he’d add onions. Meat pancake. It sounds like a thing a dad would make.

And to be fair, it’s not all THAT bad. I mean, it’s essentially a pancake with the sausage baked into it instead of served on the side. And onions and bacon, and served with sour cream. So, it could be worse. It could be deep fried.

Toad in the Hole

  • 2 bangers (or large sausages … if you’re going to use the little breakfast sausages, use more)
  • 4 strips of bacon
  • 1 small onion, cut in half and then sliced long-wise, into strips
  • 1 cup milk
  • 1 cup flour
  • 2 eggs
  • salt and pepper, to taste (but because of the sausage and bacon, I don’t add salt. You can. No judgment)

Preheat oven to 400°F. Toss a greased pan into the oven as the oven heats.

Fry sausage, bacon, and onion (I like onion now – no tears!) in a pan on the stove until browned. You don’t need to add any oil. In fact, don’t, because you’re going to pour the entire contents of the pan into your batter (later), so don’t add more grease. Unless you’re into that. I’m not. Surprisingly.

Meat and onions in panIt doesn’t matter too much if your sausage isn’t fully cooked through at this point – it’s going to bake for a bit.

Mix together your milk, flour, and butter in a separate bowl. When the meat is done, empty the whole pan into the bowl, toss lightly to coat in batter. Pull the heated pan out of the oven and pour the contents of the bowl into the pan, making sure that the batter is evenly spread out. Bake for 20 to 25 minutes, until edges have pulled away from the sides and the top is golden.

Toad!Slice and serve. I like it with a dollop of sour cream and a breakfast cocktail.

Tasty!Eat. Resist the urge to nap. Maybe go for a bike ride, or to play frisbee golf. Meat pancake!

A perfectly lovely flex-Friday breakfast for one.

It’s Friday! And I’m not at work! And Spring Is Here!

Look! Spring! There it is! This is what spring looks like from my balcony.
Look! Spring! There it is! This is what spring looks like from my balcony.

This is all tremendous, and worthy of glorious celebration. And I am alone – Nick is at work, so once again, I can have whatever I want.

For Nick, there is no better breakfast than fried eggs, fried bacon, and fried perogies with onions and sour cream. And a can of cold beer, which he usually has one or two of, because he always saves a couple for morning and for the shower. And that’s all well and good, because all of those things fried are quite delicious. But they are not worthy of my mood today. No.

I wanted pancakes. Correction: I wanted pancake. Singular. And I wanted to sit on my deck and drink a cup of tea and look at the flowers and bask in the glow of the sunshine. So, Dutch Baby-style, I put the pancake in a ramekin and threw it in the oven. I sliced a few strawberries, drizzled the last of the cream over top, and sprinkled them lightly with sugar.

See?

Joy.
Joy.

So what do you need for a perfectly lovely breakfast for one? Oh, easy.

You need:

  • 1/4 cup all-purpose flour
  • 1/4 cup milk
  • 1 egg
  • 1 tsp. sugar
  • 1/2 tsp. vanilla

Preheat oven to 425°F. Lightly grease a single ramekin with butter. Put it in the oven while the oven heats – about five minutes.

In a small bowl, whisk together the flour, milk, egg, sugar, and vanilla. Pull your ramekin out of the oven, and pour in your batter. You may find that the ramekin sits better in the oven if you put it on a small cookie sheet. Bake for 15 to 20 minutes.

While your apartment is filling with the smell of pancakey goodness, slice as many strawberries as you have or as you’d like, add a dribble of cream, and sprinkle the top lightly with sugar. Boil a pot of water for tea. Though, a cold, sparkly glass of prosecco would also be delightful. Note to self. For next time.

When it comes out of the oven, your pancake-Dutch Baby-thing will be puffy and fantastic. And if you greased your ramekin properly, it will just slide out. I got too excited and missed some spots, apparently, so it clung to the sides a bit. Oh well. It still tasted good – crispy on the outside, soft and fluffy and wondrous on the inside.

Serve on a plate with maple syrup or golden corn syrup, and all your delicious strawberries on the side.

Now? Oh, big day. I’m going to put on a sundress, and maybe some tights as it’s a little nippy out yet, and then, because it’s Vancouver and I live on a bike route, I’m going to ride my bike and have an adventure or something. SPRING!

No, seriously. JOY.
No, seriously. JOY.