Tag Archives: Donuts

Phoodfotos Graduates!

3 Aug

June 11 started offensively early…

This little cinnamon bite distracted me for a mere moment.

The cinnamon whiskey we consumed in the parking lot, however, proved quite the welcome distraction… and got us through the largest graduation in Oregon State University history.  GO BEAVS!

After we officially graduated, the ladies (and phamilies) headed to Cappie’s Brewhouse in Albany to celebrate over lunch.  Of course, I had wings (but honestly, I was so distracted by the unbelievable chile-infused beer I had with it, that I can hardly recall if they were any good!)

I stole some phried green beans… and I DO remember those being delicious (with a superb wasabi dipping sauce…)

I indulged in a tasty Reuben sando with a side of tots for my main course.  Dee-phreaking-licious!

Pops and I then headed to Portland and checked into our hotel (The Nines… I would be lying if I said I liked it… I LOVED it!)

We then met some of his clients for drinks and nibbles at Clyde Common.

I started out with some “Heavy Petting” (shouldn’t all good evenings?) which was a pleasant concoction of Monopolowa vodka, grapefruit juice, Aperol, quinine syrup and a lemon peel.

That went nicely with a marinated olive and almond snack.

Next, I moved on to a “B.M.O.C.” (bourbon, raw ginger syrup, Angostura bitters and soda water).  Hello, phriend!!!

Our pecan praline and sea salt chicharrones snack was completely unnecessary …and completely phabulous.

Phoodfotos tested out its new “calling card” stamp before departing for dinner…

It was then on to Gruner for an alpine-inspired celebration dinner with Pops.

An “Aquabeet” started my night rather distinctly and pleasantly, I must say.

Their house bread was some of the most enjoyable I’ve phound in a long time.

Gruner’s Liptauer (a house made cheese with caraway, paprika, shallots and herbs) served with radishes, celery and pretzels was unique, vibrant and unexpectedly delicious.

The shaved radish salad with dill, chervil, chives, toasted pumpkin seeds, cider vinegar and pumpkin seed oil was beautiful and refreshing.

I snagged a spoonful of Pops’ pea soup.  Normally, I detest pea soup because it tastes so strongly of ham (and I’m not such a phan), but this bite made me wish I’d have had the opportunity for more.

Spaetzle with braised chicken and cremini mushrooms and Phava beans, cooked with riesling, creme phraiche, tarragon and crispy shallots became my dinner.  I’ve had spaetzle on the brain since Tasty N Sons, and while I did enjoy Tasty N Sons’ interpretation of spaetzle a wee bit more than Gruner’s, I really enjoyed this dish.

Pops is an excellent eating companion, as he has learned to acquiesce to my eating demands and ordering whims… and is almost always willing to share plates with me.  As such, I was able to have the duck breast schnitzel with bing cherry rhubarb sauce and cucumber & yellow potatoe salad as my “second dinner”.  Simply said- excellent.

And who could resist jelly donuts for dessert?  Not us!

(Although I have a bone to pick with the city of Portland, as it seems every restaurant who offers “donuts” on their menu actually mean “donut holes”.  Now don’t get me wrong, they were delicious… but do you see a hole in the middle of those tasty little treats?  Neither do I.  Maybe I need to alter MY definition of “donut”.  Ok, who am I kidding?… Back to reality.)

Much to my disappointment, I didn’t learn until the next morning that a phriend and phollower of phoodfotos, Eric Purugganan, is sous chef at Gruner!  I am glad, however, that I consulted with the correct locals when I picked our restaurants and was obviously steered to an exemplary establishment.

As such, I’d like to send Mister Purugganan a shout out and share a phew images from a pheature from the Montavilla Pharmers Market last month.

http://www.flickr.com/photos/jemangepdx/5899605749/

A little birdie also told me that he earned the People’s Choice award for his Bread & Butter Pickles at Portland’s phirst annual Kenny and Zuke’s pickle competition.

Keep up the phabulous phood work, phriend!

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Blogger Phail

21 Jul

Epic phail in the blogging department.  I am admitting my lamentable lameness and hoping to make amends with all of my phabulous phollowers who have sent encouraging/chastising/threatening emails regarding my hiatus.  You are all right in your own ways, and I am inspired by your phervent support of my little project.

I agree, it is pushing the envelope of pathetic-ness to be posting phood I enjoyed months ago, so I will try my very best to catch up week by week in the next phew posts.  Keep the scathing email threats coming though, so I don’t lose phocus! 🙂

Ok, here goes…

Monday, May 30 (Memorial Day)

Enjoyed an incredibly phabulous late breakfast with The Original and Alabama at Toast in Carmel Valley.  Alabama shared some of his Eggs Benny with me, and I devoured ever morsel of my pressed sando.  I sh*t you not, it was one of the best sandos I have ever had… no joke.

In the afternoon, I grubbed on some Giants peanuts while watching the game.  Very thematic and enjoyable… so enjoyable, in phact, I phorgot to eat dinner that night.

Tuesday, May 31

I threw together a quick cheese quesadilla at the office.

Had the special treat of dining at Rancho Cielo for lunch where the Drummond Culinary Academy students catered our Junior League Sustainers luncheon.

Polished off a tasty little treat that was waiting for me when I got back to the office…

Georgia had me over for dinner and introduced me to the world of the phried pork chop.

I always thought I hated pork chops (excluding Pork Chop, the dog, on that phabulous old Nickelodeon cartoon, Doug) but apparently I was wrong.  Actually, I thought I was wrong once, but I was wrong…

Wednesday, June 1

Went with a little Subway breakfast action in the a.m.

Swung over to Salinas’ “gourmet alley”, as I like to call it (others call it Park Row) and picked up Won Ton Soup from Cantonese Express.

I went two rounds with it…

When I got home late that night, I decided it was a good idea to teach myself to make risotto out of the phew ingredients I had in my phridge and pantry.  Oddly, it turned out pretty terrific!

Thursday, June 2

I tried to branch out and try something new for breakfast.  I stopped at the store to pick up some Morningstar “sausage” and was seduced by an interesting phruit that called himself Pepino.  Now, I know phoreign phruits and I don’t normally get along, so I’m not quite sure how I talked myself into a blind date that morning with handsome Mr. Pepino.  Let’s just say it was quite the opposite of love at phirst bite.  Well, now I know what to add to my ever-growing allergy list!

I had a mid-morning snack to help sop up some of the allergy medication phloating around in my tummy…

I then went big and headed to The Bakery Station and thoroughly enjoyed a Road Hog… and yes, I ate the whole darn thing!

I spent the dinner hour at a very special phriend’s house who has been under the weather and been struggling with a very limited diet.  I brought over the goods- chicken, taters, gravy and carrots.  I’m not so sure I’d mind terribly if that was what I had to eat for a prolonged period of time!

Phriday, June 3

Did you know June 3 was National Damn Donut Day?  Neither did I…  so I had this delicious, crisp pear to start off a day of healthy eating choices.

Then some jerk (a.k.a. The Republican) showed up at the office with these…

I started by making myself a small and sensible sampler platter…

Then decided one tiny bite more wouldn’t hurt…

I then COMPLETELY gave up (a.k.a. started being realistic) and ended up eating at least another two donuts… which was completely counter-balanced by the Tuscan Chicken salad I had at First Awakenings with Preggers.  (Hey, a girl can dream!)

Once out of my diabetic coma, I headed to Vesuvio for dinner with some very phun pholks.  I know many of you must be questioning right now why on Earth I wanted to go back to Vesuvio after the night of Sexy Mexican Awkwardness hell.  Why invite PTSD into your life, right?  Well, what can I say other than I like to live on the edge.  I’m crazy like that… and/or I wasn’t the one to pick the restaurant that evening!

We started with a little prosciutto and melon (which I have since learned is a very unhappy combo to put in your tummy at the same time, but I shall spare you the details).

I snagged a bite of buratta from someone as well.

I tried the Ziti Al Forno for my main.  Not really a dish you’d want to take home to mom, but I didn’t kick it out of bed either. 😉

Dinner ended with limoncello… the night continued into a phrenzy of mustaches, karaoke and general ridiculousness.  Good times…

And with that, I have officially hit the quota of uploads I am allowed per blog post, so that’s all for now, pholks!

Tasty! (N Sons)

5 May

Phriday was a BIG day, as it was the day of phinal defense of my graduate school portfolio.

I credit the leftover Bridgeport Brew Pub pizza I scarfed down for breakfast as we rushed to school with the brain power necessary to succeed.

I celebrated my successful defense in the time-honored tradition that scholars maintain…  that, or a group of us went to the only place around still serving breakfast (which was a Shari’s Restaurant– what can I say other than “when in Wilsonville”) and indulged in a horribly caloric (and sadly not one that possessed phlavor that would warrant said level of calories) second breakfast/lunch.

(I HATE the concept of “brunch”, hence why I refuse to use it in this context, or any for that matter…)

I phorgot my camera so had to use my phone for the shots at Shari’s.  The biscuits were not so hot.

The bacon was… well… bacon, therefore it was stupendous.

During class that afternoon (and yes, I still have a month of class even though my portfolio is complete), I noshed on this tasty nibble of goodness that was so kindly provided by one of my phellow cohortians (as was the party blower thingamajig)…

Then we REALLY celebrated!  The girls & I went out on the town and tried a restaurant I’d been meaning to for quite a while now.

I’ve heard an awful lot about Tasty N Sons.  Rarely do I believe the hype on any subject- most especially phood.  I’d attempted to go here back in Phebruary (with the late phella) and it had been packed (which ended up all well and good because that allowed us to discover Eat: An Oyster Bar in all its splendor.

So where do I start?  I went on a bit of an ordering phrenzy…

I started with a Ruby Platino signature cocktail (el jimador tequila, ancho chili, cassis, grapefruit & lime).  Hellooo, nurse!

We split the Phried Cauliflower & Olives with harissa cream- a truly intriguing blend of phlavors and textures.

We then shared the Pierogi with rhubarb compote & horseradish cream- What a combo!

I literally licked the plates of each starter (true, I have no shame)…

I then went for a second round with Tasty’s cocktail list and tried the Ginger Lime Rickey.  It was, well, for lack of a better term, tasty! 😉

I was high on phood just walking in the door, so I ordered with reckless abandon.  I should have known I was phully enamored with the spot when I phound myself ordering what the waitress recommended- Pork Cutlet with spaetzle & egg…

  I HATE pork. (Yes, I understand bacon comes from pigs… but in my reality they are entirely unrelated phood groups.)

Despite my belief that I hate pork, I scarfed down literally every morsel of edibleness on the plate with phervor.  The crisp english peas combined with the creamy, chewy spaetzle and the citrus on the pork all covered by a beautiful ooey gooey egg???  Come on, people!  This was some seriously phabulous stuff!  I even sent my compliments to the chef, which I normally pheel is a little pretentious (why should my opinion matter to the guy- he’s the expert, I’m just a glutton!), but after my piggish behavior, I think I may have phelt a need to justify.

We ended the meal with a phew Chocolate Potatoe Donuts…

Those little globules were the least tasty moment of the Tasty N Sons experience- just a little boring after such edible excitement.

Also, when I want a donut HOLE, I will order one.  When I want a donut and you tell me I’m ordering a donut, I’d like it to arrive in the shape of an O.  It helps me to get into the proper mindset of “O my God, why am I allowing myself to gorge like this!?!”

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