Eating

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Hello. Welcome to a Tao of Tea lunch expedition from a few weeks back. Gosh, do I love that place. I often wax poetic about the tranquil setting, akin to napping while fully awake, sipping world class tea and noshing on mouth watering vegetarian fare.

How is life? The hubster’s been under the weather, a stomach bug has him grumbling and sighing and sleeping copiously while I search the interwebs for places to enjoy a summer adventure. Eastern Washington, embarrassingly close, yet largely unexplored by the Sohn-Cooper household, will be our destination. If it were up to me, we’d be out the door tomorrow. I’ve got that kind of itch.

It is spring break, with Portland thoroughly spoiled, basking in sixty-plus-degree sunshine, as we wait for the rainy shoe to drop. Much of my time is spent enjoying warm air and the soft scents of spring, hatching new garden and landscaping plans and trying to keep up with weed pulling. The mason bees are emerging from the houses we made, zipping hither and thither, while I hope their labor brings a bounty of plums, apples, and cherries to the yard. Maybe this is the year we successfully make hard cider!

Then there is the everyday little and big. Dust bunnies seem ever-emboldened to win our house keeping battle and the windows sure could use a wash. I am going like gang busters with my poetry but utterly stalled in the story writing department, which saddens me some. But then I glance out the window and see the budding birch, billowing blossoms of plums, and the rosy peach of the setting sun and release any worry. Everything in its own time.

Happy Spring!

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More photos from in and around our digs. Meet Eduardo y Blanca. They run a terrific restaurant, El Cardon, which was about a two minute walk from our place and where we had dinner nearly every night.

Eduardo makes a mean margarita, and Blanca is a wizard in the postage-stamp kitchen. These are her rellenos. A mi me gusta!

Sunrise on the Sierra La Giganta

We saw so many butterflies. Happiness.

This is a hummingbird nest! Though I question the mama’s placement, exposed over pavement, her construction method was lovely. It was about the size of a hacky-sack, and, in moments of stillness, the sweetest of tiny chirps could be heard from the babies.

Sunset at LAX

On our way home…

 

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Greetings from Lan Su Chinese Garden and our latest visit from my dear friend Rob. Despite the cold and the wet, it was a lovely day. And with hardly a soul about, the garden was so quiet and alive. In between the hush, I heard our every footstep and a myriad of drips and drops, from the sky, leaves, and eaves, the quietest of symphonies on the air.

We warmed ourselves in the tea house and listened to a man playing what I believe is the guqin, the music so quintessentially Chinese and lovely to the ear.

I’ve just realized that my longest lasting love affair is with nature, our first mirror, the creator of budding flowers, clinging rain drops, and glistening bark. She fills my life with such wonder and awe.

And then there is neon, bright light of my soul.

Dear sad Schwinn, people can be so unkind sometimes.

Our happy trio.

Burnside!

Fremont!

Love of my life…

Belmont!

Dick’s Kitchen – shakes and burgers (the portobello!) and the best of friends and fries.

The sticker is WAAAY cooler than the website.

Rob goes for a spare.

Worst bowl of my life.

But one of the most fun-filled!

 The Quiet Surprise in action.

Back seat driver.

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“Who Knows Where the Time Goes,” do you know this song? My favorite version is sung by Nina Simone. It is live, and she waxes philosophical about time at the beginning. My goodness, is it ever a marvelous bit of sweetness, the variety that makes a person heavy and light at the same time, realizing how little time we really have, but so happy for every moment. It also features prominently in one of my favorite fil-ums The Dancer Upstairs, a great political thriller with the uber-handsome and talented Javier Bardem, directed by John Malkovich.

Who really does know where the time goes? I sure don’t. Hence this hodge podge of a post, dear reader. How are you, anyway? Well, I hope, settling into 2013. I am chilly, even with a blanket on my lap, but that is just the way of it at this time of year.

And to the photos, this first section is Sellwood, a walk we took a couple weeks back. That top one is a Portland Bubbler, drinking fountains placed here and there around the city, not to be confused with the original Benson Bubblers located downtown. It’s hard to pass one by without taking a sip.

I can’t tell you how many times we’ve driven past the Maple Leaf Restaurant, hundreds, at least, over the course of fourteen years, yet the week after Christmas was the first time we’d ever actually eaten there. Corrupted by the less than stellar opinion of our former mail man, Karl (Hello!), we were kind of afraid of it, despite the cool neon sign, and the fact that it is a diner.

I love diners and diner food. To be honest, I just love food, though I do have standards (I scraped the fake whipped cream right off my red jello). Thankfully, my on a whim decision to eat there, as a means to delay cleaning the carpet upstairs (fun!), did not leave me disappointed. The hubster enjoyed a chicken fried steak, and my fried chicken was like a delicious slice of my childhood, eating at the Wishbone with my Grandma Frances. She’s been gone ten years now, but I am certain I could hear her hmm-ing and smell the faint perfume of Aqua Net and spearmint gum.

And to this weekend. Friday, the hubster and I had a little date night. He took the bus and met me at one of our favorite places, Evoe. It was just as we like it, a long stretch with us being the only diners and thoroughly chatting up Kevin and Garrett, some of the nicest men you could meet, anywhere. I suppose we are on a little bit of a meat bender because the hubster devoured the Little Bo Peep and I did not go for my usual Gallego, but the Croque Madame because it is warm and gooey.

We followed our fine meal with a fil-um at the Laurelhurst, one that is on the top lists of just about every critic, but left me and the hubster bored. He nearly fell asleep, and the fact that I actually went through the effort of taking my camera out in the middle definitely speaks to my lack of engagement, but what a great shot! We were not alone in our assessment, either. Two other people actually left the theater. I considered it, but thought that the end might be when it all came together, and I’d regret my decision. Oh well.

Then a visit from a fine feathered friend. The yard was sooo quiet, everyone hiding from that sharp beak and talons!

 

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Yeasted Pumpkin Bread
1/4 cup warm water

2 1/4 teaspoons yeast (or 1 teaspoon, see *)

1 1/2 cups pumpkin puree (I used canned)

2 T oil (I used olive)

1/2 cup apple sauce

2 eggs, beaten

1/2 cup brown sugar

1 t salt

1 1/2 t ginger (or whatever spice combination you like)

3 cups whole-wheat flour

3-4 cups  flour

Optional mix-ins:

1 cup chopped walnuts or pecans

1/2 cup pumpkin seeds

1 cup dried cranberries, cherries, or raisins

In a large bowl, sprinkle yeast over the water and let stand for a few minutes. Mix pumpkin, apple sauce, oil, eggs, brown sugar, salt, spice(s), and 2 cups of the whole wheat flour into yeast mixture. Beat with a wooden spoon to make a thick batter. Add remaining flour, one cup at a time, stopping when the dough forms a soft mass. Turn dough out onto a lightly floured surface and knead for 10-12 minutes, sprinkling with flour as you go. It will be very sticky to start. Once the dough is smooth and elastic, place it in a large oiled bowl with a towel over it or a lidded container.  Let it rise in a warm place until doubled in bulk, at least two hours. I made mine in the early evening and let it go overnight, * so I only used 1 teaspoon yeast. The longer the rise, the less yeast you need.

If you want nuts, seeds, or dried fruit in your bread, turn the dough onto a lightly floured surface and pat into a rectangle. Sprinkle with goodies. Roll up the dough and knead it until everything is evenly distributed. Divide dough in half, and shape each half into a round. Place on a floured or greased baking sheet and allow to rise for another hour or so, until doubled in size.

Heat your oven during the last half hour or so of the rise, with an empty rimmed baking sheet on the bottom rack. Slash a pattern on top of your loaves with a sharp razor blade (optional). Pull out the rack on the bottom and carefully put 1/2 cup water in it, slide back in (steam makes for a better rise!). Quickly put the pumpkin loaves on the middle rack and close the door. Bake for 30-35 minutes until well browned and the loaves sound hollow when tapped. Cool on wire racks.

This tastes great toasted or plain. Gild the lily by mixing equal amounts of softened butter and olive or sunflower oil together and adding a little honey to sweeten it. Spread it over and smile.

Enjoy!

 

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