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Coming for a visit? Wish list from the USA

  • Andrew Rich wines
    (Are you sensing a theme yet?)
  • Traeger Wood Pellets
    Especially if you want to bbq! Any flavour will do. Available at Gartners.
  • Any Oregon Micro
  • Evolution #9
    Sokol Blosser wine
  • Trader Joe's
    Dried Fruit, nuts, Pacific Organic soups, spelt and quinoa
  • Abbott's Table Wine
    (Another David O'Reilly/Owen Roe treasure. Look at Wizer's )or Vino
  • Sineann Wines
    (Look for these wines at Wizer's or Vino)

Wise Words...

  • "There is a difference between dining and eating. Dining is an art. When you eat to get the most out of your meal, to please the palate, just as well to satiate the appetite, that, my friend, is dining." Yuan Mei, 1936
  • “If it’s red, French, costs too much, and tastes like the water that’s left in the vase after the flowers have died and rotted, it’s probably Burgundy” Jay McInerny
  • live with intention. listen hard. laugh. practice wellness. play with abandon. continue to learn. appreciate your friends. choose with no regret. do what you love. live as if this is all there is. Mary Anne Radmacher
  • Leap and the net shall appear. Zen saying
  • We all have the extraordinary coded within us, waiting to be released. Jean Houston
  • You must be the change you want to see in the world. Mahatma Gandhi
  • Desire, ask, believe, receive. Stella Terrill Mann

Read and Said

  • If you're going to put something in your mouth, make it good.
    wellfed.typepad.com
  • Eat locally & sustainably; Eat seasonally; Shop at farmer's markets; Plant a garden; Conserve, compost & recycle; Cook simply; Cook together; Eat together; Remember food is precious.
    -Alice Waters' fundamental guidelines, The Art of Simple Food, 2007
  • "Le Fooding: A state of mind that values atmosphere, nice food presentation, sensuality, imagination, entertainment and time as much as high quality food on the plate."
    The Paris Times, June 2006
  • “Wear black, make it tight, accessorize…you’ll look Parisian”
    Sandra Busby (quoted in Great Eats Paris)
  • “EU has ‘too much wine’; France and Italy to turn 560 million litres into fuel or disinfectant”
    Headline in the International Herald Tribune, Thursday June 8, 2006
  • “Living la vida vino”
    Colin exclaimed while wine tasting in Chateauneuf du Pape
  • "You got screwed, my friend."
    Don't order strawberries when there is chocolate to be had is Caroleigh's advice.
  • "Squiddy-boy"
    What Frederic, the maitre d' and proprietor of Hotel d'Alibert, called Colin after ordering calamari.
  • Respect the passion of wine
    A sign along the road in the Languedoc region of France. May 2006
  • "O solo mio - TNT, it's dynamite!"
    The classic mash-up of Tony Bennett and AC-DC; as sung by German tourists, La restaurante "La Grigina", Sorrento, Italy
  • "Budgie Smuggler"
    aka Banana Hammock, from Caroleigh's trashy English tabloid
  • "Poor Drinking Decisions", Colin, especially the week between April 14 and 26.
  • "Pimp my brewpub"
    Shane C, 4/10/2006; at Lompoc 5Q, North Portland
  • "Wine, not brain surgery"
    Bruce B. Proprietor of Vino in Sellwood
  • "it's going to make you feel all warm and fuzzed out"
    Dr. Chestnut, 4/1/2006
  • "There is no genetic defense against stupidity"
    Dr. Chestnut, 2/25/2006
  • "Remember the Rhubarb"
    Daniel, server at Ripe, 3/29/2006

Summer in Portland 2007

  • P8250008
    Portland in the summer is a beautiful thing. And although the weather *could* have been more summer-like (it is green there for a reason...) it was wonderful to see friends, volunteer with our favorite organization and shop! Our friends, Shane and Emily hosted an Iron chef party while we were in Portland. The secret ingredient of "PEPPERS!" was unveiled at 5:30 and each team had two hours to come up with an appetizer, a main grilled item plus a side, cocktail and dessert. The time flew: sous chefs chopped, the Iron Chefs barked orders, and the guests waited anxiously for each dish to appear. Plate and Pitchfork hosts Farm Dinners with local chefs and donates a portion of the proceeds to a handful of local organizations that help support local, sustainable agriculture.
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May 12, 2007

Miso Chicken with Peanut Glaze

Yum, yum, yum.  This recipe was adapted from "Aloha Cuisine";  a cookbook I bought on my trip to Hawaii in February.  Sweet, creamy with a touch of smokiness thanks to the Traeger Grill.   

Miso Chicken with Peanut Glaze
Chicken pieces (thighs recommended), up to 5 lb. (local, organic)

Marinade
1/2 cup miso paste (organic, but from Richmond, BC)
1/2 cup peanut butter (organic, not local)
1/2 cup sugar (though I used local honey)
1/2 cup beer (local, made by my Dad!)
2-3 cloves local garlic
scallions

P4190001 Combine and marinate overnight.
Grill over charcoal, or like me, smoke it.  Shouldn't take much longer than 1/2 hour, assuming you use chicken pieces.

Posted at 01:24 PM in Food and Drink |

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