When nature calls....

....we listen, especially when it sounds (looks?) like this....
That little bit of natural beauty, looking like some Hollywood special effect, is a trickle down the side of a hill on the short walk from Multnomah Falls to our car at the Wahkeena Falls loop trailhead near the end of our hike yesterday. This was a great day hike we took with our friend Athena from Boedecker Cellars here in Portland. Athena, you may be small but you're mighty! The trail takes you along a number of crashing creeks and tumbling waterfalls, and now is an especially great time to go waterfall bagging due to the heavy spring runoff. Along the way is my favorite gorge waterfall, Fairy Falls, about 2 miles up the trail (pic at left, with w and me basking in nature's spray). It's small but so magical (although it is even better when the water volume isn't quite so high). The only down side to the loop we chose was the last bit that leads you down to the Multnomah Falls parking lot, where on this particular Mother's Day Sunday the worst of Fast Food Nation was on display. We could see people wheezing up the very short, not very steep trail passing by us as we came down with these looks of "Oh god, why did I ever get up off the couch. I wonder if there's a cigarette machine at the top?" Very disturbing, and a reminder of how so much of our country chooses to abuse themselves. I'd worry about hateful comments from them, but I'm sure they're too busy keeping up with the "Big Gulp" blog or thanking the Lord for the 2 Big Macs for $3 promotion. In any event, even with that we had a beautiful 5 mile walk, just strenuous enough to help us rationalize our stop at EVOE later that day. I always feel that every effort deserves some reward!
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one year ago today @ E.D.T.: Food snobs take note. I present Ortiz, the world's greatest canned tuna!

Barolo and booze: who would've thunk?!

I was talking my friend Athena about cocktails. Now Athena, along with her husband Stewart also happens to produce my new favorite Oregon pinot noir at their Boedecker Cellars. She and Stewart also happen to enjoy a bit of a cocktail appreciation, and I was telling her how I've been getting into all these new and classic cocktails. We both agreed that part of the fun is going to the liquor store with all of its seedy, semi-illicit attraction. And I was also telling her about the Darkside Cocktail, which combines the best of both our worlds: wine and booze. It is made with Chinato, which is Barolo from Italy's Piedmont region (made from 100% nebbiolo grapes) that has been, according to The Washington Post's Jason Wilson "infused with quinine bark and other herbs and spices, including rhubarb root, star anise, citrus peel, gentian, fennel, juniper and cardamom seed." I've heard that Chinato has been popping up on various cockatil menus as the latest "in" ingredient. I had a cocktail made with Chinato recently at Portland's best bar, the Teardrop Lounge, where über-talented and very personable bartender/owner Daniel Shoemaker whipped me up their "Bejewelled" (gin, chinato, yellow chartreuse) which was delicious (FYI- get in soon and try their Fastback Cocktail, made with Bulleit Bourbon, paired with one of their spicy appetizers. A match made in alcoholic heaven!). I got the recipe for this Darkside Cocktail from Wilson's column, and it was fabulous. of course anything made from gin has a pretty good chance of gaining my appreciation, and the combination here with herbally/fruity Chinato and citrusy/bitter Peychaud really nailed it on the pleasure meter. A perfect starter before my Fastback and snack!
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Darkside Cocktail
From Jason Wilson/The Washington Post

1 serving

ingredients:
Ice
2 1/2 ounces gin, preferably Plymouth brand
1 ounce Barolo Chinato, preferably Marcarini brand (see headnote)
3 dashes Peychaud bitters
Twist of lime peel
1 whole star anise (optional)

method:
Fill a mixing glass two-thirds full with ice, then add the gin, Barolo Chinato and bitters. Stir vigorously for 30 seconds, then strain into a cocktail (martini) glass. Twist the lime peel over the drink, then drop it in, along with the star anise, if desired.

A few small bites....

This just in from the New York Times "Diner's Journal" blog: writer Zahra Sethna reports that the world's first testicle recipe collection is being released. Included are preparations for testicle pizza, barbecued testicles with giblets, and, um, battered testicles. To which I can only say, Ouch!
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Locally w and I stopped in industrial northwest PDX for the opening peek at the new shared home Oregon wine producers Grochau Cellars and Boedecker Cellars. I love both those wineries, as much for the people behind them as for the stellar reds and whites they produce. They're calling their joint venture the Portland Wine Project (2621 NW 30th Avenue), and it is the only commercial wine production facility within the city limits. Look for their public opening over the Thanksgiving weekend. John Grochau of GC (far right in pic at right) and Stewart Boedecker and Athena Pappas of Boedecker will begin getting in grapes next week, and as Stewart said "we'll throw the switch and hope everything works!"
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Add Stewart and Athena: Check out this article by Athena in the latest Mix Magazine, our local fishwrap The Oregonian's attempt to be foodie hip and cool (with, may I say, very "mix"-ed results), for some of her families Greek recipes. Can't wait to try her Tzatziki, which in Pappas family tradition is eaten with ridged potato chips, because as Athena told me yesterday "then you can eat even more!". Also looking forward to whipping up a batch of Mama's Meatballs!
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Also had brunch yesterday at that fabulous addition to our upper-Hawthorne neighborhood Por Que No taqueria. The perfect way to start my Sunday? A plate of chilaquillas (pic at left) and a carnitas taco!
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Perhaps the peripatetic Mario Batali should spend more time at his restaurants and less time palling around Europe with Gwyneth. The NYT has just reported that his flagship restaurant Babbo has lost its one Michelin star.