Days of PDX

Today marks my 11th day in Portland, Oregon.

The house is still full of boxes, though fewer and fewer as time passes. We haven’t had many times we needed to open something in a hurry, but there have been one or two incidents.

Peaches and strawberries are still in season. I didn’t manage to each ANY in Chicago this year, so I can’t tell you how happy this is for me. So far in PDX, I have eaten peaches straight and in cakes and as sides to savory meals. I have gorged on strawberries. (And tomatoes.)

There’s a farmers market just across the street from my house. And there’s a couple green spaces nearby that are fun to walk around. A big park nearby has me considering purchasing this cart and an exercise pen to have a makeshift yard for the pups to run around in while I work nearby.… Continue reading →

[17] Balsamic Strawberries with Arugula & Goat Cheese

Cover of How to Cook Everything, Revised Edition by Mark Bittman

In this case, though, rather than arugula I used some lettuce we got from the CSA that resembles butterhead lettuce. That’s not what it is (since they tell us the varieties), but I don’t know which variety they listed it is.

Totally simple recipe, and I’m making it for lunch. I have to admit, it’s pretty cool to be having a lunch nearly totally made out of CSA products.

h2. Ingredients

3 c strawberries, hulled and halved or quartered
1+ tbsp excellent balsamic vinegar, to taste basically

Freshly ground black pepper

4 c arugula leaves (I used some sort of CSA lettuce. It was good.)

Salt

1 tbsp extra virgin olive oil

Note This is a variant of the above recipe, and calls for ~4oz of goat cheese to be crumbled on just before the final toss described below.… Continue reading →