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So, I recently took a Cultured Chevre making class through Urban Cheesecraft & the Portland Bureau of Planning and Sustainability* and it was a lot of fun. And super inspiring! So inspiring that just one day later I was buying goat milk and hoping for the best. The class that I took demonstrated making a …

Continue reading "Adventures in Beginner Cheesemaking: Cultured Chevre"

Do you still have a few Meyer Lemons hanging about that you really, really, REALLY need to use? Well, I recently found myself in that position and this is the recipe I came across. Fate? Perhaps, because I had exactly five lemons. I did not, however have cream. But I had half and half. See, …

Continue reading "Meyer Lemon and Cardamom Ice Milk (or Cream)"

I am always looking for something quick and relatively tasty that I can whip up after work for either dinner that night, or to have for lunches the next day. This was a lunch-the-next-day dish and it worked really great for that. This is a good amount for two people. Double it up if you …

Continue reading "Chicken with Warm Green Olive and Shallot Vinaigrette"

Yes, I am still on a Mediterranean kick. This is a great side dish or appetizer-ish snack. Even a tapas, if you will. I added the zucchini to the original eggplant only dish and I liked it a lot. Personally, I do enjoy eggplant but I enjoy it even more when it has a co-star. …

Continue reading "Marinated Eggplant and Zucchini with Capers and Mint & Crisp Rosemary Flatbread"

Red Ridge Farms 5510 NE Breyman Orchards Road Dayton, Oregon 97114 Last weekend it was cold, clear and sunny, which is a pretty good deal for Portland in December. We took advantage of the weather to head to one of my most favorite place in all of Oregon -- Red Ridge Farms in Dayton, OR. …

Continue reading "A Couple of Hours in the Sun"