And bag. Which was something that I wasn’t going to get but then I changed my mind when I saw this bag at Zappos. Besides, what if I want to bring the camera? Or Lipstick? The room key? See, I need a bag! Especially when it is an awesome light green bag. I really had no choice.
The shoes are a citron-y green (Zappos called them yellow but I call them citron-y green) and the purse is celadon but pretty much matches the shoes. Perfect! Oh and the shoes are so comfy! Hooray! Shoes are J Shoes and the bag is by Inge Christopher. I have no idea why the picture has keys in it. The bags did not come with keys…
And I still love the brown pumps, but I can wear those normally, so I’ll still get use out of them. Okay, I’m going to try really hard to get my WCC post . . . → Read More: Forget What I Said…These Are the Shoes!
Country Cat Dinnerhouse
7937 SE Stark
Portland, OR 97215
Finally, jwa and I made it to the Country Cat on Sunday night. I know it’s been open for quite a while, but this is actually ahead of schedule for us. Typically, we seem to not get to a new place until it has been open for a year or two. (Okay, no one burst my bubble and tell me CC has been open for like the past three years..)
Going in, I kind of knew I would be having the skillet fried chicken. Specifically, the Cast Iron Skillet Fried Chicken, with a sweet cream biscuit & bacon braised collard greens. jwa went back and forth and finally decided on the Heritage Burger on a French onion bun with cheddar cheese, garlic mayonnaise & onion rings.
Mmmm! Okay, but I’m getting ahead of myself. We got there right around 5:15 and got a nice big booth by the open kitchen. jwa saw the pretzels and mustard written by the bar and ordered that first thing while we were still looking at the menu — he has a fondness for soft pretzels and mustard. I thought they were . . . → Read More: Country Cat Dinnerhouse
20 Basin Street
So, jwa and I headed out to Astoria this weekend (such a pretty drive along highway 30 with the leaves and the sun and all) to have dinner at Bridgewater Bistro. It’s the new restaurant by Ann and Tony Kischner of the Shoalwater Restaurant in Seaview, WA. Not to put any pressure on the meal or anything, but they are catering our wedding at the Hotel Elliott in May and we wanted to go there and eat as many things on our menu as we could. Oh and we did.
First off, the space at Bridgewater is Beautiful. It’s a big, red barn-like building right on the waterfront. There’s a downstairs seating room, an upstairs mezzanine, tons of windows and multiple fireplaces. So warm and inviting. And one thing that I really like is that the space is not over-crowded with too many tables crammed into the space. There’s a nice amount of space between each table.
To start the meal we had a little complimentary glass of crisp fries and ketchup. I would have taken a pictures of these but we ate them too quickly.
One of the appetizers . . . → Read More: This Makes Me So Happy: Bridgewater Bistro
At work last Friday, there was a stack of seaweed packages for people to take home if they wanted to and do something seaweed-y with. Grabbing a package, I thought it might be fun for jwa and I to attempt to make sushi. After some contemplation, we decided to start simply, with just rice, cucumber, avocado and crab — a little like California Rolls.
We already had a day planned — breakfast at the Detour Cafe, a walk to OMSI and then I figured we’d hit New Seasons on the walk back home for rice and crab. Everything went perfectly to plan, except New Seasons was out of crab and we had to get that at Zupans. Bastards!
jwa outside omsi
Once at home and rice, veggies and crab prepped, we timidly began. The sushi mats were a little challenging to get the hang of and these were not the most attractive sushi rolls ever but they were good. I think we will be practicing our mad sushi rolling skillz this Fall and Winter and will, come Spring, make beautiful and lovely sushi together. Oh, just you wait….
Avocado and Crab-meat Sushi (for the timid but hoppeful)
This recipe is . . . → Read More: Sushi Experiment #1: Crab, Cucumber & Avocado (Oh and Some Shoes)
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 other lavender cocktails that you could make with it.
1/4 cup water
2 tbsp sugar
1 tbsp dried lavender
1/2 cup tequila
1/3 cup triple sec
1/2 cup frozen blueberries
sugar for rimming glasses
sprigs of fresh lavender
Add the water, dried lavender and sugar to a small pan. Heat and bring to a boil until the sugar dissolves. Turn off the heat and let the lavender steep about 10 minutes, then strain, discarding the lavender and keeping the lavender flavored syrup.
In a blender, add the lavender syrup, tequila, triple sec, lime juice, frozen blueberries and ice. Blend. *whir* *whir* *whir* Taste to make sure the lime juice/tequila/triple sec . . . → Read More: Lavender-Blueberry Margaritas + Super Cute Cocktail Napkins