Well, I am actually a little bit embarrassed to admit this but, Saturday’s dinner at Paley’s Place was the first time either jwa or I had been there. I know, right? Crazy. And it’s totally been on our list of places we wanted to go to for like, uh, the last 10 years, but there you have it. I guess the main excuse is that we are lazy people and they are way over in the NW and we are way over in the SE (#firstworldproblems).
Well, no more! About a week ago, Downtown Portland offered me a gift certificate to go out and sample the dining menu at a participating restaurant and Paley’s Place was my first choice. So, we fought the Rose Parade traffic Saturday and were rewarded with a wonderful meal at a restaurant we should have tried many years ago!
The evening started (like most interesting evenings do), with cocktails — mine was this awesome pea shoot infused gin cocktail with lime and a little simple syrup. Wow. I loved that. So much so that I had two. And then I mentioned jokingly how it had a nice “pea-ness” to . . . → Read More: First Meal for Portland Dining Month: Paley’s Place
My albacore sandwich with ginger mayo, picked onions and avocado. So good!
jwa recently planned a ‘date night’, which was really very sweet of him. We went to dinner at 23 Hoyt and then to voicebox to sing. We even hit the end of happy hour at the restaurant which meant $5 cosmos, $1 salted, roasted almonds and $5 clams in wine, herbs, garlic and butter. SCORE!
I brought a camera…
Voicebox: “Asian pop-inspired environment, accented with awesome manga-style murals by local comic book legends, Arnold and Jacob Pander.”
Songs sung included: West End Girls, Here Comes You Man, some White Stripes, The Pick of Destiny, some Bob Dylan, Because the Night, Billie Jean, Love Cats, some Dr. Dre and the theme from The Golden Girls. It . . . → Read More: Dinner at 23 Hoyt
We had a nice stretch of cool, 60′s to 70′s weather recently. That appears to be over. Hello, gazpacho! I recently got the new La Cucina Italiana magazine and found quite a few recipes in there that I wanted to try out. This is the first one. I think the second one will be fig and cocoa smoothie.
Anyway, back to the gazpacho — I really liked it. So did jwa. I have another recipe for a peach and tomato gazpacho and also a lima bean gazpacho. So there hot weather, I am ready for you.
1 big zucchini
2 yellow tomatoes
1/2 green bell pepper
1 small sweet onion, chopped into quarters
2 cloves garlic
2 slices white bread, crusts removed
1/4 cup extra virgin olive oil
3 tbsp parsley, chopped
juice of 1/2 an orange
extra olive oil for drizzling
Blend the zucchini, tomatoes, onion quarters, bell pepper, olive oil and garlic in a food processor. Get it a bit combined and then add the bread, a bit of Tabasco, parsley and orange juice. Taste and add salt and pepper as needed.
Serve into individual bowls and drizzle with the olive oil. You’re done. Go eat. Or, you know, just go . . . → Read More: It’s Hot Again: Time for Zucchini Gazpacho (and a Dinner Out)
Here I should admit that I cheated and snuck a peak at the online menu earlier, because I was curious and I wanted to start thinking about what to order as soon as possible. What? Is that weird?
. . . → Read More: Dinner at Wildwood