Tag: food

Glam Doll Donuts

Having gotten our mansion on, we took a trip to Glam Doll Donuts.

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Might I interest you in some sprinkles?

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Shawn got a cream-filled.  I got some herbal tea and a chocolate cake with peanut butter frosting.  Sara had a delicious strawberry concoction.

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Aside from the quality, I liked how big the shop was.  There was ample comfortable funky seating, something most Portland donut shops are lacking.

Which is the better value the large avocado or the small one?

 For some time now I’ve wanted to crunch the numbers on this equation.  The avocado on the left costs $1.25.  The one on the right costs $0.99.  Let’s break this down. IMG_3618

Here we can see that the pits are similarly sized.IMG_3619

IMG_3620 IMG_3621 The large is 2.75 ounces bigger than the small.

IMG_3625 IMG_3626 Overall, the large avocado gives us 6.5 ounces for $1.25, while the small gives us 4 ounces for $0.99.

Crunching the numbers: Large is $0.19/oz

Small is: $0.25/oz.

Large is the better deal.

However, I also conducted  a taste test, and I liked the taste of the smaller avocado better.  Someday I should do a blind taste test.

I can’t believe it took me so long to think of this. Portioning out the pints.

Portioning ice cream from a pint has always stuck me as being a pain.  Because the pint is not a cylinder with straight sides, it’s hard to estimate when where just one quarter of the ice cream is.  And now, New Seasons has a special birthday ice cream with Ruby Jewel Salted Carmel, chocolate cake and fudge on top.  How to get it out without disturbing the layers?

Ah-hah!  I realized I could just cut the whole thing into quarters, slicing neatly through the cardboard edges of the pint.

Here you can see the layers.  I pulled one off for myself and wrapped the rest in a bag and stored it in the freezer.

Williams Ave and just one picture from our food tour.

Matt, his mother Linda and I are on our way to a Forktown Food Tour of N. Mississippi Street.  I wanted to update you on the ch-ch-ch-changes on N. Williams Avenue first.  This sign was photographed in January.

Across the street, this building has undergone a huge transformation.  I even have compare/contrast photos for you.  Now:

Here’s what it looked like on 1/28:

And here’s just one picture from our food tour.  That is a huge shelf of bitters.  Read more about it here.

Why yes, I’m making six loaves of bread today.

But I only have two bread pans!  So staggered baking it is.
At the time of this picture, I had two loaves rising, and had prepped the wet ingredients for the other four. When it was time, I poured the milk/water combo into a pot and heated it, then poured some of the warm milk/water back into the jar to loosen the honey.  Then I stirred in the butter–melted in the microwave–and that made it easier to pour the liquid into the dry ingredients while the mixer was going.
The bread turned out great.  But alas,  no pictures.

Kombucha update.

Brewing is going well.  I’ve established a rhythm. I brew on Sundays, transfer the scoby to the new jar and drop chopped up ginger in the finished brew.  The new batch goes in the oven with the light on and the finished brew gets a lid and sits for four days to absorb the ginger flavor.  Then I strain out the ginger (and the bits) and pop the finished kombucha in the fridge.  It’s delicious, and so much cheaper than buying bottles for $3.29.
This is a new batch on the right and a finished batch on the left.  The scoby’s grow “mothers” which are baby scobys you can give away or use to start more batches.  I’ve given one away and used one to start a new batch.  You can sort of see the scoby in the jar on the right.  It’s that grayish looking thing floating on the top.

A Manhattan-off

My Cocktail Book author said, “sometimes you just have to sit down and do the taste test to find out if you are a Bourbon whisky Manhattan person or a rye whisky Manhattan person.”  A. and I accepted his challenge and did just that.  The result?  We are both Bourbon whisky Manhattan people. But we think maybe with lemon garnish instead of cherries, we might enjoy rye whisky Manhattans.  Further tests will ensue.