Portlandings

Food Adventures in America's 29th Largest City

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Time is very slow for those who wait
Very fast for those who are scared
Very long for those who lament
Very short for those who celebrate
But for those who love time is eternal.

Shakespeare

Great lunch today at Powell’s Seafood Restaurant: seaweed soup, salt-and-pepper squid and mixed mushrooms. Cheap too, and the service was friendly. I’m coming back here next time I crave Chinese food.

So early in my life, I had learned that if you want something, you had better make some noise.

Malcolm X

Fried clam strips, chips and slaw at The Fishwife in North Portland. What a great place.

I learned that courage was not the absence of fear, but the triumph over it. The brave man is not he who does not feel afraid, but he who conquers that fear.

Nelson Mandela

Beautiful and delicious German chocolate cake from Papa Hayden’s at the Laurelhurst Winter Bazaar today.

I like bars just after they open in the evening. When the air inside is still cool and clean and everything is shiny. The first quiet drink of the evening in a quiet bar — that’s wonderful.

Raymond Chandler, The Long Goodbye.

Thanksgiving week, I made triple ginger pumpkin bread twice. It was really, really good - the best pumpkin bread I’ve ever had. I tweaked some recipes I found online so it would be less sweet and would have lots of ginger. (The ginger flavor is not too strong, however, and is softened by the orange zest).

Here’s the recipe. Preheat oven to 350. Grease a loaf pan (I used two smaller loaf pans). Beat together in a big bowl: one cup pumkin puree, 2 slighly beaten eggs, 1/2 cup oil, 1 tb vanilla, 1/2 cup brown sugar, 2 tb granulated sugar (I used turbinado), zest of two oranges, 1 tb + 1 tsp grated fresh ginger (I grated it with a microplaner).

In a smaller bowl, mix 3/4 cup whole wheat flour, 1/2 cup regular flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1 tsp cinnamon, 1 tsp ground ginger, 1/2 tsp nutmeg, 1/2 tsp allspice. Beat into wet mixture until combined. Add 1/2 cup dried cranberries, 3 chopped dates (about 1/4 cup), 1/2 cup toasted and chopped pecans and 1/4 cup chopped candied ginger.

Pour into loaf pan and bake for 45 to 60 minutes, until a toothpick in the center comes out clean. (I baked it in two smaller loaf pans and it took 34 minutes). Cool on a rack and slice. This pumpkin loaf tastes even better the next day.

I need to make this again soon.

A Spiced Heaven (bourbon and ginger, a perfect combo) at Noble Rot a couple of nights ago.

Nothing goes so well with a hot fire and buttered crumpets as a wet day without and a good dose of comfortable horrors within. The heavier the lashing of the rain and the ghastlier the details, the better the flavor seems to be.

Dorothy Sayers, Strong Poison.

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