What I’ve Been Doing

Life has been busy in good old Eugene. We had Father’s Day and the UO graduation at the restaurant, and I had a ton of writing assignments to turn in. That means eight straight days of waitressing while putting together seven or so articles. 

The fruits of my labor? Well, rent is paid and my upcoming trip to Belize is half funded. 

Oh, and the writing? 

Read all about how to make fabulous iced tea from Josh Chamberlain of J-Tea in last week’s Register Guard here

Check out how to be your own ice cream man in my Poor Taste column here.

I’ve got three pieces going up at the amazing design website Of a Kind in a week or so, a feature running Wednesday in the Guard on s’mores, and a piece on local Eugene street performers running Thursday in the Weekly. 

It’s gonna be an exciting week!

Hopefully it’s summer where you live. Here? Not so much. 

I know my seven followers have eagerly been awaiting the full details of my ice cream making escapade… and here it is!
Check it out over at Poor Taste

I know my seven followers have eagerly been awaiting the full details of my ice cream making escapade… and here it is!

Check it out over at Poor Taste

I don’t even care that it is pouring down rain - I am super pumped because I made some epic ice cream today!! Sure I used the baggie method and only made vanilla, but I don’t give a shit because its AWESOME!
Full details will be disclosed on Thursday over in my On the Make column over at Poor Taste.

I don’t even care that it is pouring down rain - I am super pumped because I made some epic ice cream today!! Sure I used the baggie method and only made vanilla, but I don’t give a shit because its AWESOME!

Full details will be disclosed on Thursday over in my On the Make column over at Poor Taste.

Back in Tahoe for the week to review a few restaurants for Gayot.. Last night was dinner at Charlie Palmer’s Steakhouse at the Grand Sierra Resort and Casino in the biggest little city.
Forget your casino expectations, people - this dinner blew us away! To top it all off, we finished with an amazing ice cream sampler. Must find recipe for coconut ice cream asap.

Back in Tahoe for the week to review a few restaurants for Gayot.. Last night was dinner at Charlie Palmer’s Steakhouse at the Grand Sierra Resort and Casino in the biggest little city.

Forget your casino expectations, people - this dinner blew us away! To top it all off, we finished with an amazing ice cream sampler. Must find recipe for coconut ice cream asap.