See Jack Write

Nov 04

nawhidmo:

DAY 3: I’m already cheating
No, that’s not a giant’s glass… it’s just an airplane bottle of Pendleton, which is where the cheating comes in. Technically, while it’s bottled in good ol’ Hood River, Oregon, Pendleton is distilled in Canada. Making it a Canadian whiskey. So yes, I’m already cheating. 
Thoughts: 
Cheating is not worth it. While some tout the benefits of this cheaper-than-Crown alternative (especially in Oregon), Pendleton is way, way too sweet for me to be drinking all on its lonesome. Punishment for the crime, perhaps? 

nawhidmo:

DAY 3: I’m already cheating

No, that’s not a giant’s glass… it’s just an airplane bottle of Pendleton, which is where the cheating comes in. Technically, while it’s bottled in good ol’ Hood River, Oregon, Pendleton is distilled in Canada. Making it a Canadian whiskey. So yes, I’m already cheating. 

Thoughts: 

Cheating is not worth it. While some tout the benefits of this cheaper-than-Crown alternative (especially in Oregon), Pendleton is way, way too sweet for me to be drinking all on its lonesome. Punishment for the crime, perhaps? 

Jan 23

Ginger Magic

Today a piece I wrote on pickled ginger ran in the Register Guard - you can read it here

Which has me thinking about what else people want to learn how to make, and what I should be sending out in terms of pitches. If only I had like, Grace Helbig-level followers. I could post on Tumblr hey, what do you want to read about? And people would answer. 

Maybe I should just email Grace Helbig. Now there’s an idea.

Some say it ain’t easy being green. I say it ain’t always easy being a freelance food writer. Case in point - articles like the one posted on First We Feast: 20 things everything thinks about the food world (but nobody will say). Followed by a post on the same website that deals with 20 most annoying things servers do. 

It became painfully clear that the person putting together the server article had never set foot in the back of the house. 

But, this is food writing. Where have all the Ruth Reichls gone. 

Jan 16

Yeah, yeah I know Chanukah is over - but I don’t care. It is downright freezing for an Oregon winter and I’m craving holiday doughnuts dusted in cinnamon, sugar and cardamom. 
So I’m sharing this very special recipe with you - courtesy of Tobi Sovak, baker extraordinaire. Eat responsibly. 
Tobi Sovak’s Jelly Filled Doughnuts for Chanukah, aka Sufganiyot
2 (1/4 ounce) envelopes dry yeast
2 cups cups lukewarm milk
¾ cup sugar
1 teaspoon salt
2 eggs
8 tablespoons (4 ounces) butter, room temp.
5 cups flour
1 – 2 quarts oil, for deep frying
1 jar strawberry or raspberry jam
1/4 cup sugar, 2 tablespoons cinnamon, 1 teaspoon ground cardamom, mixed together in a bowl and set aside
In the bowl of a standing mixer, sprinkle yeast over warm milk and let stand five minutes or until foamy.
Add the sugar, salt, eggs, butter and two cups flour. Mix for a few minutes at low speed.
Beat in remaining flour, 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about five minutes or until smooth and elastic.
Place the dough in a greased bowl and cover. Let rise in a warm place until doubled in bulk, about an hour or a bit longer.
Turn the dough onto a floured surface and gently roll out to 1/2-inch thickness. Cut into circles. Let rise again until doubled in bulk.
Heat four cups of oil in a deep fryer or large pot to 350. Carefully slide doughnuts into hot oil using a wide spatula. Turn the doughnuts over as they rise to the surface. Doughnuts are ready when both sides are golden brown. Remove from oil and blot on paper towels. Quickly toss into the spiced sugar mixture.
Fill each doughnut with one teaspoon jelly using a pastry bag and a small pastry tip, or by cutting a small slit in the side of the doughnut and inserting the jelly with a baby spoon.
Serve immediately.

Yeah, yeah I know Chanukah is over - but I don’t care. It is downright freezing for an Oregon winter and I’m craving holiday doughnuts dusted in cinnamon, sugar and cardamom. 

So I’m sharing this very special recipe with you - courtesy of Tobi Sovak, baker extraordinaire. Eat responsibly. 

Tobi Sovak’s Jelly Filled Doughnuts for Chanukah, aka Sufganiyot

2 (1/4 ounce) envelopes dry yeast

2 cups cups lukewarm milk

¾ cup sugar

1 teaspoon salt

2 eggs

8 tablespoons (4 ounces) butter, room temp.

5 cups flour

1 – 2 quarts oil, for deep frying

1 jar strawberry or raspberry jam

1/4 cup sugar, 2 tablespoons cinnamon, 1 teaspoon ground cardamom, mixed together in a bowl and set aside

In the bowl of a standing mixer, sprinkle yeast over warm milk and let stand five minutes or until foamy.

Add the sugar, salt, eggs, butter and two cups flour. Mix for a few minutes at low speed.

Beat in remaining flour, 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about five minutes or until smooth and elastic.

Place the dough in a greased bowl and cover. Let rise in a warm place until doubled in bulk, about an hour or a bit longer.

Turn the dough onto a floured surface and gently roll out to 1/2-inch thickness. Cut into circles. Let rise again until doubled in bulk.

Heat four cups of oil in a deep fryer or large pot to 350. Carefully slide doughnuts into hot oil using a wide spatula. Turn the doughnuts over as they rise to the surface. Doughnuts are ready when both sides are golden brown. Remove from oil and blot on paper towels. Quickly toss into the spiced sugar mixture.

Fill each doughnut with one teaspoon jelly using a pastry bag and a small pastry tip, or by cutting a small slit in the side of the doughnut and inserting the jelly with a baby spoon.

Serve immediately.

Dec 05

[video]

Nov 20

hyperallergic:

Amen. And we found the source, she said this during the ribbon-cutting of the new American Wing at the Metropolitan Museum in 2009.

sfmoma:

Wonderful words on the importance of the arts from the First Lady :)

hyperallergic:

Amen. And we found the source, she said this during the ribbon-cutting of the new American Wing at the Metropolitan Museum in 2009.

sfmoma:

Wonderful words on the importance of the arts from the First Lady :)

Nov 12

[video]

Nov 07

[video]

Nov 04

Miss getting this in my mailbox. Time to renew my subscription

Miss getting this in my mailbox. Time to renew my subscription

(Source: bernardin, via hellogiggles)

Nov 02

imwithkanye:

#CALLSFROMOBAMA

imwithkanye:

#CALLSFROMOBAMA

Oct 29

Hey y’all! I made souffle! Read about it here in my latest Poor Taste column. 
In other news, Cirque du Soleil’s “Quidam” was in the big Euge. I went opening night and was completely entertained. If the show is coming to your city and you’re on the fence in regards to tickets, read my review for Ticket Files here. 
Have a great Monday!

Hey y’all! I made souffle! Read about it here in my latest Poor Taste column. 

In other news, Cirque du Soleil’s “Quidam” was in the big Euge. I went opening night and was completely entertained. If the show is coming to your city and you’re on the fence in regards to tickets, read my review for Ticket Files here

Have a great Monday!