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

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The Irish Table in Cannon Beach, OR

The Irish Table in Cannon Beach

The Irish Table 1235 S Hemlock Cannon Beach, OR 97110

This place is quickly becoming one of our favorite restaurants on the Oregon Coast. We’ve been twice in the last six months and honestly, I would be okay sneaking another two dinners in before the end of the year. Definitely okay with that. They’re located in the back of Sleepy Monk Coffee Roasters and it’s actually pretty perfect — there for coffee drinks in the AM and back for dinner in the PM.

On this trip we were there . . . → Read More: The Irish Table in Cannon Beach, OR

Lavender-Blueberry Margaritas + Super Cute Cocktail Napkins


A while ago (okay, like 1999), I remembered seeing a recipe in Sunset magazine for lavender-blueberry margaritas. I recently spent some time searching for it, found it, and then was like, huh. Coconut milk? In margaritas? Besides adding fat and making it kind of like a marga-colada, I wasn’t quite sure what the coconut milk did for the drink. So, anyway, I futzed around with the recipe a bit and came up with this one. jwa and I both thought they were really good. Plus, if you make extra lavender syrup, I’m sure there are many . . . → Read More: Lavender-Blueberry Margaritas + Super Cute Cocktail Napkins

Herbal Fusion: Rosemary-Lemon Drop


Here’s a quick recipe for a Friday cocktail. You will need:

1/2 cup water 1/2 cup sugar 1 lemon, zest peeled off 1 big sprig rosemary + 1 small sprig 2 oz vodka (or 3 oz, depending on your mood) ice

Add the sugar, your strips of lemon peel, rosemary and water in a small pot. Bring to a boil and let sugar dissolve while stirring. Remove from heat and let cool. Dig out lemon and rosemary and discard.


Combine 1/2 of your syrup (or a little less, depending on how sweet . . . → Read More: Herbal Fusion: Rosemary-Lemon Drop

WCC#5: A Tequila Sunrise, Charred Tomato Salsa & Boilermaker Bean Dip Walk Into a Bar…


I was very excited about this challenge’s theme — Cinco de Mayo, as I love Mexican food. When I cook Mexican food, I tend to make these types of dishes up, rather than follow a cookbook’s specific recipe. This challenge had my sorting through my cookbook collection looking for a suitable contender from my large collection of books.

As I mentioned in Friday’s post, The El Paso Chile Company Margarita Cookbook is the only Mexican cookbook that I appear to have. So, that is what I used for this month’s Weekend Cookbook Challenge. Of course, . . . → Read More: WCC#5: A Tequila Sunrise, Charred Tomato Salsa & Boilermaker Bean Dip Walk Into a Bar…

Behold….the Ginger-Lemon Drop


This fun little number packs quite a punch. The ginger is spicy and the vodka is…well…vodka. In my version, I used vanilla vodka, as that’s all I had on hand, but citron (or any other variety) would probably work just fine too. Before you can have a drink, you need to first make a ginger-lemon simple syrup but that can be done in under a half an hour. Ah, you’ll be on your way to drinking in no time!

This is based on a recipe I saw on Food Network but I changed it into more . . . → Read More: Behold….the Ginger-Lemon Drop