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Portland, Oregon food blog with many years worth of recipes, restaurant features, and food photos.

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Pretty Good Black Bean Soup


I made this the other night based on what I had in the fridge, freezer and assorted cabinets. Two cans of black beans? Check. Actually, I have five cans of black beans in the cabinet. Every time I go to the store, I can’t remember if I have black beans, so I buy another can. *sigh*

Anyway, to continue, a bag in the freezer of about 1 cup fire-roasted, diced tomatoes? Check. Jalapeno that I really need to use…? Well, you get the idea. For a things-I-need-to-use-in-the-kitchen project, it turned out really tasty!

Pretty Good . . . → Read More: Pretty Good Black Bean Soup

Awesome Strawberry Rhubarb Pie

pie title Still pretty warm from the oven!

Okay, so this pie has been out of the oven for about 18 hours now and it is 3/4 gone. Did I mention that we were asleep for like 8 of those hours? Right, so this is a really good pie!

The crust recipe is Dorie Greenspan’s Good for Almost Everything Pie Dough which is quite simply, the best pie dough I have ever made. Start with the pie dough. You can even make it a day ahead. I did this, rolling my bottom crust out the and letting . . . → Read More: Awesome Strawberry Rhubarb Pie

Tabla Mediterranean Bistro


jwa and I went out for a nice Thursday night meal and FINALLY tried Tabla Mediterranean Bistro. So good! Excellent deal with the three courses for $24. We did the wine pairings for an extra $16.

I’m kind of sleepy so this post will be mostly pictures.


Just for fun, we both started the meal with a cocktail — the isadora duncan, housemade lemon-verbena vodka, cassis, tonic, rocks. Mmm!


Okay, three courses (plus desert), let’s go! For the first course, we both had the baby lettuce salad . . . → Read More: Tabla Mediterranean Bistro

Chicken Braised in Beer (Coq à la Bière)


This makes a very good weekend meal. There are a lot of steps and ingredients but it is so worth it in the end (like a lot of long-cooking, multi-stepped recipes). It’s very similar to coq au vin, but with beer (duh). Use a good dark beer, Belgian-style if you’ve got it. I used half belgian, half regular dark. Four cups is about 2.5 bottles of beer, so you’ll have half a beer to drink while you start cooking. So, bonus points there.

Let’s see, what else? We had this with crusty bread but you could . . . → Read More: Chicken Braised in Beer (Coq à la Bière)

Rhubarb Crisp with Sage, Rosemary & Thyme Ice Milk

rhubarb crisp

Oh my this was good. I messed around with the recipe a bit, mainly I made a 1/2 recipe of the rhubarb and a full recipe of the topping! Mahahahahaha — (that was an evil laugh).

I only had two rhubarb pieces which weighed 12 oz. That was my main reason for making a half recipe. But when I got it all mixed up, I found that I could just fill up 4 ramekins. So, I figured I would need almost all the crumbly topping of the original recipe. Right? Yes, exactly.

Recipe below . . . → Read More: Rhubarb Crisp with Sage, Rosemary & Thyme Ice Milk