Leftovers...

Well, alright then.  I just unloaded the contents of my phone into my computer and found countless pictures of food I never shared.  I know that if you're a friend of mine on Facebook,  that sounds highly unlikely, right?  It has gotten to the point when I take a picture of my food, K asks me to please not post it because our friends will think that all we do is eat.  Which isn't true...really.  It is kind of a funny phenomena these days though, food voyeurism.  Not sure if it started back in 2010 when the NY Times asked readers to send them pictures of their food and received hundreds of submissions.  I have the article bookmarked.  I still refer back to it occasionally when I'm feeling itchy for a foodie fix.

Some of the pictures I have taken I may have felt uninspired to write about, or got too busy, or I simply forgot about them.  OR, I have even felt too self conscious to write about my experience.  I get shy sometimes, it happens.  I'm not feeling shy right now.  I'm feeling like I'm in one of those house-cleaning, dust off the cobwebs and clean out the attic moods.  Or better yet, clean out the fridge.  And here are the leftovers.  Some of them moldy and ready to be tossed but some just as tasty or even more so, than the day they were first served.

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There was the night we spent with our good friend celebrating the New Year and working our way through the Stone Vertical series.  I really didn't have much to say besides "it was Epic"  Truly epic. 

Also epic were the shots I took at Timbers games and the delicious offerings from the Food Cart Alliance.  These tots from Timber's Dog House were an extreme example of how delicious tots can be be.

Or how about these somewhat yummy tots with a more delicious Po'Boy and some even MORE delicious gumbo from Roscoe's?  

There are these yummy pics from the Russell Street BBQ in Portland.  We went some time in April in our quest for BBQ comparable to Austin and for the life of me, I don't know why I wouldn't have told you all about it.    The BBQ was delish but I really would have raved on about the drinks like this cucumber cooler and the Frito Pie appy.  So good.

Also in our great search for well, great food, we like to try out different pizza places.  Who doesn't, really?  So far we've found many notables including the pies at Baby Doll Pizza in Portland and these monster slices at Deschutes Pizza Company in Maupin.  Actually, BDP requires more discussion.  I think we'll head there this week for a "refresher" and I'll tell you all about it later. 

   

Deschutes Pizza

Baby Doll Pizza

There were these lovely pictures from the Wet Dog Cafe in Astoria, Oregon.  Such a wonderful way to spend a rainy afternoon in Astoria.  Great staff, yummy food and look at that sweet taster.  I can't believe I didn't give you a breakdown of those little beers.  Maybe I did and I just can't find it. The more the pity. 

Some more delicious offerings came courtesy of our friends at TeSoAria.  There wine pick up parties are great fun and they always put out a lovely spread of treats created by Joy Olsen with a little help from John and his Traeger.  

I'm not sure if I've ever shared with you my love for OHana on Sandy Blvd.  If I haven't, I have been remiss. This lovely little restaurant serves it up Hawaiian style with authentic family recipes and some of the most ono this side of the Pacific. 

And then there are the pictures that had me uploading my phone shots in the first place.  This morning K and I went on our continued quest for the best Chicken and Waffles ever.  Miss Kate's Southern Kitchen may fill the bill as far as Portland Ops are concerned.  I enjoyed the Chicken and Waffle while K ordered Miss Kate's Biscuit.  Chicken on a biscuit with bacon, egg, and the most scrumptious bacon gravy, Good Heavens! I didn't even know such a thing existed.  The gravy was creamy, spicy buttery sweet.  The biscuit flaky but not dry.  The bacon was, well, perfect.  The Chicken deserves the capitalization I give it here.  Boneless, skinless, battered in a spicy but not too hot flaky crust.  So tender, juicy and delicious. The waffle it sits atop is crispy, fluffy sweet.  Just a drizzle of the delicious maple syrup is needed here.  This is the real deal. Took me back to Ms. P's in Austin. It was that good.  Wash it down with a Mexican coke or a Sweet Tea and we're talking Heaven.    

The rest of the pictures consisted of our trip to Phoenix.  We consumed some really good food in Phoenix, and some really mediocre food.  I'll save that all for a different post.  

  

Wine Clubs and hot pasties...how I love my world

Tonight, K and I traveled down to North Portland to pick up some wine from our Tesoaria Wine Club and say hey to the winemaker, John Olsen. I must say, I love Tesoaria. I mean, I'm big on wine period but this is truly my favorite, favorite wine. Four years ago I became hooked on John's version of the Hungarian style Bull's Blood. This blended recipe from the 16th Century boasts Pinot Noir, Marechal Foch, Tempranillo & Hungarian Kadarka. This is the only true Bull's Blood in the US and I love the motto John uses while describing it: Do Right and Fear No Man. From the looks of it, John has nothing to fear. His wines have won no fewer than 32 awards this year making Tesoaria the most winningest vineyard/winery in Oregon this year. This time around, I had ordered the Bulls Blood (my staple)and two others. The Dolcetto being one; a fat, warm black cherry that begs to be quaffed down with a big juicy steak or a giant plate of Pasta Bolognese. You can't just say Dolcetto, you have to robustly cheer Dolcetto with a thick italian accent and a raised glass. The other is a white. I know, a white. I'm not usually a white drinker. I like my wines to have thick mouth-feel and warm my cheeks immediately but this white is special. The Vermentino leads me to a sunny patio with it's melony freshness and soft bite. Now if only this Portland weather would warm up and let me enjoy it this way. These folks are clearly winning at life. John brings his wine and undeniable charm. His wife, Joy, put out a table of appi's and snacks that were fresh, easy, delicious and from the looks of it, never-ending. She must have prepped her tail off in the kitchen before they came up. Their beautiful and talented children played music and entertained the crowd that quickly outgrew the room reserved for the Pick-up Party. A pretty great room, by the way, Saraveza's Bad Habit Room. K and I were so found of the place that when my enochlophobia (fear of crowded rooms)finally drove me from the Tesoaria party, we stopped in to the host-pub, Saraveza Bottle Shop and Pasty Tavern. Oh, those pasties. First off, nice looking tavern with an amazing selection of bottled brew in the cases close to the front. Nostalgic beer paraphernalia covers the walls but not in a tacky, beer-can pyramid in the window sort of way. I immediately felt comfortable and anticipated the treasures our new find had to offer. I ordered the Gigantic “Smokin’ Georgia Peach” A Smoked Hefe on Peaches. I just had a feeling it would go well with whatever pub-fare deliciousness I ordered from the kitchen. Smooth and creamy,like peaches and cream yet more smoky than sweet but in a good way. K ordered the Russian River “Pliny the Elder” IIPA. He loves IPA and this is purported to be one of the best. I did not try it so I'll need to wait and order one for myself before I try and describe it to you. Now, onto the pasties. We ordered two and split them because they were simply too delicious not to share with each other. Actually, we both wanted to fully eat both pasties and not share either but that would just seem piggy. Speaking of piggy, the first pasty was the day's special pasty~ a fabulous Pork Belly and vegi concoction with carrots, potato, rutabaga, onion, etc...the crust was flaky, buttery, sinful. The second, is called the Potater. Mushrooms, onion, carrot, celery, rutabaga, potato & white cheddar cheese. How do I love thee? Chicken pot-pie has always been one of my absolute comfort food favorites. These Pasty creations have now taken it's place. Not soggy, crisp and flaky. Not bland or floury, smooth, creamy delicious. Not mushy, cooked to perfection vegis. I am in love. K and I can't wait to return. I plan on checking out every pasty on the menu and more. I glanced out the window and sun shone through to warm my face. It doesn't get better than this.