Secret Pleasures...

I can't explain it but I love Waffle House.

Vegetarian Thanksgiving Options

Thanksgiving is coming. What is a vegetarian to do? Do I care? 

I enjoy and gladly gobble up that big turkey bird every year. Alas, a good friend and many family members don't share my love for the carnage.

This recent post by Food in Jars looks perfect for those looking for some original T Day options.  Thanksgiving Favorites

Not only is there a Brined Turkey recipe there are also some tasty, interesting recipes for the veg in your life. I think the Napa Cabbage Gratin and Yumpkins are on my to-do list

Enjoy!

My Perfect Breakfast

I love good bagels.

I love cheese and jalapeño bagels.

I love open-faced tomato sandwiches.

Presto-Chango

Open-faced cheese jalapeño bagel with cream cheese, tomatoes and salt & pepper. Plus a touch of parsley-garlic spice.

Perfect.



I love you.

I Love Me Some Pork Carnitas

I love me some tasty Mexican food and I love me these carnitas.

Pork Butt
Lard
Oranges
Salt and Pepper
and a Dutch Oven

This is all you need to make the best pork carnitas around.

I have a weak spot for caramelized savory dishes. These carnitas are little nuggets of delicious goodness.

Serve warm on a corn tortilla with a little fresh guacamole and a touch of cilantro and lime. Ah, bliss.


Give it a try.


Recipe by: Zarela Martinez
Cookbook: Food From My Heart


Pork Nuggets


1/4 to 1/3 cup lard, or vegetable oil 
4 pounds lean boneless pork butt, cut into 1 1/2 inch cubes
Salt and freshly ground pepper to taste 
Zest of 1 or 2 oranges, finely chopped or slivered 
3/4 cup fresh orange juice 

In a large, heavy Dutch oven with a tight-fitting lid, heat 3-4 tablespoons of the lard or oil over high heat until almost smoking. Add about one third of the pork (just enough to fit in one layer.) Season lightly with salt and pepper and scatter one third of the orange zest over it. Reduce the heat to medium-high and cook, uncovered, stirring occasionallly and adjusting the heat as necessary, until the pork is browned and crisp on all sides, 15 to 20 minutes. Remove the meat to a large bowl and reserve. Cook the remaining pork in two batches in the same manner, adding another 1 or 2 tablespoons of lard if necessary. 

Drain off the excess fat from the Dutch oven; return the browned meat to the pan, add the orange juice and bring to a boil over high heat, stirring frequently to coat the meat on all sides. Reduce the heat to medium and simmer, uncovered, until the liquid reduces to a syrupy glaze, 10 to 15 minutes. While the orange juice is reducing, preheat the oven to 300 degrees F. Bake, tightly covered, until the meat is very tender but chewy, about 40 minutes.

Drain off the excess fat that has accumulated and serve the carnitas hot, with hot flour or corn tortillas and any kind of salsa.

Yield: 6-8 servings

Salud!

Views of the Tempest

Normal view


Infrared view



Magazine view



Helga view



Colorcross view

I love playing with my iPhone camera filters.

Playing in the Mud

A muddy pitch makes for muddy boots.

Saturday at Grand Vines

Champagne tasting makes for a wonderful Saturday.

Check out these upcoming events.

November 14 - Champagne from Louis Roederer and sparkling wine from Roederer Estate and Sharffenberger Estate

November 21 - Cava from Spain, Prosecco from Italy and sparkling wines from Oregon, California and beyond

Come visit:
Grand Vines
195 High Street N
Salem, OR
503-399-9463

Octopus at Sushi Topia

My son couldn't resist.

A relaxing Wednesday

Loving a weekday respite in Portland.

Cocktails at the hotel lounge - Driftwood.
Dinner with extended family at Henry's Tavern.
Fried pie at Whiffies.
A great night at Hotel DeLuxe and sleeping in on a Wednesday.

Love it.


Next on the agenda:

Coffee, coffee, coffee
A nice walk around Portland
A movie - 'Damned United'
Finally, a visit with good friends and their new addition, Henry

gaz, michelangelo, raphael

Halloween timeline

Costume prep
Hair prep
Makeup
Final assembly
Rules
Ahhhh mom
.
Smiles
Plans

Candy coma....
and a pencil from the guv