Yard Fresh Pt. 32

February 18th, 2016
In the past couple years since my friend Gillion gave me a vinegar mother I've gotten really into making them. In this photo I was straining the Riesling vinegar and more plum wine vinegar. Both super tasty.

In the past couple years since my friend Gilion gave me a vinegar mother I’ve gotten really into making my own yummy vinegars. In this photo taken a few weeks ago I was straining the Riesling vinegar and more plum wine vinegar. Both are super tasty.

Since the start of the year I’ve been full-time writing again. I did this for the better part of three years between 2006 and 2009 and at the end of that I said I’d never write full-time again. Well, times change, I’ve learned a few things, forgotten a bunch more and now I’m at it again.

The main difference between then and now work-wise is that I’m now working primarily on books — two under contract including the Tasty n Sons Cookbook with Sasquatch Books (out fall 2017) and a secret Tin House project (out spring 2017) as well as a novel (out sometime I hope!). In 2006 through 2009 I was mostly working on freelance food writing projects and a book toward the end — the first edition of Food Lover’s Guide to Portland.

What remains the same is that writing full-time is fucking hard and it’s easy to burn out if you work a more normal five day, eight-plus hours a day work week. I know that this may sound spoiled and/or crazy since working full-time for yourself writing books sounds so dreamy but I have really strong work ethic so in living the dream I pushed myself a little too hard going into this full-time writing thing again. In the evenings after work I ended up snapping at people and drinking a little too much too often and in general I was just moodier than I want to be. And exhausted — mentally and physically.

Now that I’ve realized eight-plus hours of writing five days in a row every week isn’t sustainable I’m figuring out how to manage my time a little better and give my brain and body breaks throughout the day. Things that have helped with the transition — I got a standing desk, I’ve been taking some mornings off, I’ve been taking more long walks throughout the day. I’m basically just being nicer to myself and changing my perception of what a proper work week is. Work smarter not harder. So true.

Oh, and food. Cooking has always been a form of therapy for me and when I don’t do it enough I feel off and not myself. I think it’s similar to how folks who work out regularly feel when they don’t work out enough. Here are some tasty treats that I’ve cooked and eaten in the past couple months. I hope you’ve been cooking some tasty things too. If so I’d love to hear about it in the comments if you care to share. Happy year of the fire monkey!

Tested these open-faced Monte Cristos for The Tasty Cookbook with anglaise soaked challah, gruyere and spiced maple syrup. Ridiculously good.

Tested these open-face Monte Cristos for The Tasty Cookbook with anglaise soaked challah, gruyere and spiced maple syrup. Ridiculously good.

Since I've been at my writing studio so much more lately I've been making more soups and stews that I can heat up in my electric hot pot there.  Kimchi Chijae is one of my all-time favorites. I use Lauryn Chun's  recipe from the Kimchi Cookbook.

Since I’ve been at my writing studio so much lately I’ve been making more soups and stews that I can heat up in my electric hot pot there. Kimchi Chijae is one of my all-time favorites. I like Lauryn Chun’s recipe for it in The Kimchi Cookbook.

Made with my homemade Choi's Kimchi recipe classic kimchi. So tasty.  I put a lot of brined shrimp in it this time.

Made with my homemade — from Choi’s Kimchi recipe — classic kimchi. So tasty. I put a lot of tiny salted shrimp in it this time.

Sandwiches of course are also great to take to work. I made this one with Edelweiss Sausage & Delicatessen's spicy paprika loaf and my homemade sour pickles.

Sandwiches of course are also great to take to work. I made this one with Edelweiss Market’s spicy paprika loaf and my homemade sour pickles.

I tested The Tasty Cookbook collards at home a couple weeks ago. They're so yummy and taste like they cooked for hours even though they only took 30 minute/ and I've borrowed my friend's pressure cooker for way too long. I need to return it and get one of my own.

I tested The Tasty Cookbook collards at home a couple weeks ago. They’re so yummy and taste like they cooked for hours even though they only took 30 minutes. I’ve borrowed my friend’s pressure cooker for way too long. I need to return it and finally get one of my own. Love them.

I also made this crazy good Mark Bittman pressure cooker black bean soup recently. The best black been soup I've ever made in THIRTY minutes from dry bean to rich, inky, spicy soup. If you have a pressure cooker find this recipe.

I also made this crazy good Mark Bittman pressure cooker black bean soup recently. The best black been soup I’ve ever made in THIRTY minutes from dry bean to rich, inky, spicy soup. If you have a pressure cooker find this recipe and make it. I guarantee you’ll love it.

Started the Toro Bravo cookbook limoncella at the end of January so it has another week before I strain it, add the simple syrup and then freeze it for two weeks before drinking. One of my favorite recipes from the book.

I started the Toro Bravo cookbook limoncello at the end of January so it has another week before I strain it, add the simple syrup and then freeze it for two weeks before drinking. One of my favorite recipes from the book.

In the beginning of January my boyfriend Jimbo and I went to Manzanita for a long weekend and it was lovely as always -- especially this simplest of breakfasts. Pomegranate is always such a treat. And The Little Apple is my favorite grocery on the Oregon Coast.

Early January my boyfriend Jimbo and I went to Manzanita for a long weekend and it was lovely as always — especially this simplest of breakfasts. Pomegranate is always such a treat. And The Little Apple is my favorite grocery on the Oregon Coast.

One of my favorite quick eats at home is doctored up boxed mac and cheese. I made this one with kimchi, lots of fish sauce, gochugaru and sesame for my best housemat in the world Jennifer and I. I want some now.

One of my favorite quick eats at home is doctored up boxed mac and cheese. I made this one with kimchi, lots of fish sauce, gochugaru and sesame for me and my best housemate in the world Jennifer. I want some now.

I made a loaded with okra and shrimp gumbo last month and the best part of it was cooking it the next morning with rice and eggs and cheese. I will be doing this for the rest of my life. Highly recommend it.

I made a gumbo loaded with okra and shrimp last month and the best part of it was cooking it the next morning with rice, eggs and cheese. I will be doing this for the rest of my life. Highly recommend it.

My brother Andy, sister-in-law Laura and I toasting via Skype with the Vanilla Porter that Andy and I brewed when I was home in Cincinnati for Christmas this Christmas Eve. They sent me a package of a few bottles of it as they always do. Crazy good. And so cute.

My brother Andy, sister-in-law Laura and I toasting via Skype with the vanilla porter that Andy and I brewed when I was home in Cincinnati for Christmas this Christmas Eve. They sent me a package with a few bottles of it as they always do. Crazy good. And so cute.

Andy bottling the vanilla porter a few weeks ago. Laura sent me a photo...

My brother bottling the vanilla porter a few weeks ago. Laura sent me a photo…

More home recipe testing for The Tasty Cookbook -- Kyle's Granola with homemade sweet labneh and caramelized apples. I'm not all that into cereals but this one is  awesome.

More home recipe testing for The Tasty Cookbook — Kyle's Granola with homemade sweet labneh and caramelized apples. I’m not all that into cereals but this one is awesome.

Making the labneh for it. Recipe testing till the break of dawn! Love it.

Making the labneh for it. Recipe testing till the break of dawn! Love it.

I've been making homemade fruit wines for years but 2015 was the first year I made Concord grape wine and it turns out it's pretty dang tasty. Not as good as the plum wine but yummy.

I’ve been making homemade fruit wines for years but 2015 was the first year I made Concord grape wine and it turns out it’s pretty dang tasty. Not as good as the plum wine but yummy.

My Grandma Amy came up with a very special recipe based on a detective series that she read and loved called Wolfe Eggs (named after Rex Stout's character Nero Wolfe) that we had and continue to make for holiday breakfasts and now they're going to be in a very exciting secret book project that I can't tell you about but will one fine day very soon. RIP Grandma Amy.

My Grandma Amy came up with a very special recipe that she called Wolfe Eggs inspired by a dish in a detective series that she read and loved. She named the dish after Rex Stout’s character Nero Wolfe — the obese gourmand of a detective. Growing up my grandma always made these for holiday breakfasts and we continue to make them. Now they’re going to be in someone near and dear to me’s very exciting secret book project that I can’t tell you about but will one fine day soon. RIP Grandma Amy.

Another tasty soup that I took to my writing studio -- Melissa Clark's Red Lentil Soup with Lemon in the New York Times. I love red lentils -- so yummy, pretty and quick to cook.

Another tasty soup that I took to my writing studio — Melissa Clark’s Red Lentil Soup with Lemon in the New York Times. I love red lentils — so yummy, pretty and quick to cook.

Pizza night with Jimbo's nephew Jonah, Jimbo's sister Betsy and her fiancee Sara last weekend. We made six pizzas for five humans.

Pizza night with Jimbo’s nephew Jonah, Jimbo’s sister and her fiancee last weekend. We made six pizzas for five humans so there was plennnnnnty of pizza for breakfast 😉

Eat, drink and be hairy!

Yard Fresh Pt. 31
Yard Fresh Pt. 30
Yard Fresh Pt. 29
Yard Fresh Pt. 28
Yard Fresh Pt. 27
Yard Fresh Pt. 26
Yard Fresh Pt. 25
Yard Fresh Pt. 24
Yard Fresh Pt. 23
Yard Fresh Pt. 22
Yard Fresh Pt. 21
Yard Fresh Pt. 20
Yard Fresh Pt. 19
Yard Fresh Pt. 18
Yard Fresh Pt. 17
Yard Fresh Pt. 16
Yard Fresh Pt. 15
Yard Fresh Pt. 14
Yard Fresh Pt. 13
Yard Fresh Pt. 12
Yard Fresh Pt. 11
Yard Fresh Pt. 10
Yard Fresh Pt. 9
Yard Fresh Pt. 8
Yard Fresh Pt. 7
Yard Fresh Pt. 6
Yard Fresh Pt. 5
Yard Fresh Pt. 4
Yard Fresh Pt. 3
Yard Fresh Pt. 2
Yard Fresh Pt. 1

Portland Food Roundup

June 20th, 2011

Afternoon reading material...

Sometimes it’s nice to pull together a little food roundup so below I’ve linked up to some recent stories that I’ve written as well as food stories by others that I’ve liked lately. If you’ve come across something too good to not share then please leave a link to the story in the comments. Hope all is well!

Recent stories I’ve written or contributed to…
Cooking Light, Portland Food Rules
Budget Travel, America’s Best Food Regions
VIA Magazine, Portland’s North Williams Avenue
The Progressive, Joe Sacco interview
Willamette Week, Devour
Willamette Week, Summer Guide
Portland Woman, Eat Your Way Around Portland
Cooking Up A Story, 5-part Lisa Weasel interview

Other folks’ stories and news that I’ve dug lately…
Speaking of Faith Show, interview with Dan Barber
McSweeney’s new food quarterly Lucky Peach (Just subscribed! First issue out!)
Portland Farmers Market looking for winter space
Cooking Up A Story, raising backyard chickens with Naomi Montacre

Grizzly Tattoo Opening Party Redux

June 13th, 2011

So many good eats at Grizzly Tattoo's opening party!

Wow, what a party! My boyfriend Tyler Adams’ new North Williams Ave. tattoo shop — Grizzly Tattoo — opened with a bang a little over a week ago and a lot of you were there, and then some. Hundreds came out to celebrate and I’ve included a few peeks into the night below. (I only took a few photos at the very beginning because it quickly got too crowded. I also wrote about the party here.) Awesome!

We reached out to neighborhood businesses for food and drink donations and holy bleep they rose to the occasion. (Tyler tattoos a lot of food and drink folks in town.)

On the food and drink donation front we had Yaquina Bay oysters on the half-shell hand delivered by EaT Oyster Bar owners Ethan and Tobias; chicken liver sherry mousse, poached almonds, pickled cuke and more from Tasty n Sons, a keg of lager from Hopworks BikeBar, pulled pork sliders and traditional sliders from Che Cafe food cart, all sorts of sweets from Pix Patisserie and Jaime Henderson, secret loveliness from The Bye & Bye, mini pies from Loly LeBlanc, delicious mustards from Creaux Creole Mustard and the list goes on. Wow.

I also made a few things myself — a gallon of pickled asparagus (from our neighbor’s friend’s farm), a gallon of pickled beets and two tapenades — one with anchovies and one vegan. Oh, and Faulkner Short’s photography will be up in the shop for several weeks so stop by and check it out. There are some really nice photos for sale.

Thank you to everyone who donated! Thank you to everyone who came out for the party! Thank you Portland! Go Grrrrrizzly!

Thank you so much for donating food and drink to Grizzly Tattoo's opening party!

More deliciousness from Grizzly Tattoo's opening party!

A few minutes into the party. Got too crowded to take pics shortly after...

I called dibs on the first tattoo at Grizzly Tattoo so Tyler gave me these feathers. Black and blue. Love it.

Grizzly Tattoo
www.grizzlytattoo.com
3949 North Williams Ave.
Portland, Oregon
503.265.8146
tyler at grizzly tattoo dot com

Check out Tyler’s tattoos

Grizzly Tattoo Opening Party Friday, June 3rd 7pm-late

May 30th, 2011

My boyfriend Tyler Adams is opening a new Portland tattoo shop — Grizzly Tattoo — on North Williams (next to Hopworks BikeBar in the newly constructed EcoFlats building) and he’s celebrating with an opening party this Friday, June 3rd 7pm till late that you and all your friends and family (and their friends and family…) are invited to! Hope you can come out and help us celebrate with food, drink, music, a photography show by our friend Faulkner Short, musical styling by our friend Rale Sidebottom and a tattoo giveaway.

Hopworks Urban Brewery has been generous enough to donate a keg of their delicious lager for the event, and Tasty n Sons, The Bye & Bye, Pix Patisserie, Che Cafe food cart and Jamie Henderson are being the best neighbors in the world by donating some of their delicious food. So come on out and eat, drink and be hairy with Grizzly!

I’m so happy that Tyler is in the same neighborhood as the lovely folks at Tasty n Sons, Pix Patisserie, Lodekka double decker dress shop (they’re having a party on Saturday, June 4th!), EaT Oyster Bar, Che Cafe food cart and then some.

Here’s to Grrrrrrizzly! Grrrr!

Grizzly Tattoo shaping up. I took this photo last Friday -- a week before the opening party THIS Friday! No sleep till Grizzly!

Mr. Grizzly

Grizzly Tattoo
www.grizzlytattoo.com
3949 North Williams Ave.
Portland, Oregon
503.265.8146
tyler at grizzly tattoo dot com

Check out Tyler’s tattoos