It seems our time here is coming to an end. I’m in Birmingham, and I signed one of those dreadful documents saying I wouldn’t write for anyone anymore. Before we end our relationship and bury ourselves in buckets of Ben and Jerry’s and cheap tequila, I have a few final thoughts and reviews I’d like … Continue reading »
A few of my favorite things Once a year, Eugene Weekly hosts a survey in search of Eugene’s bests, from eateries to sexy shops (Freudian Slip of course!). I, of course, encourage you to vote me for best journalist/blogger/singles scene but I’m a bit biased, since I have slept with me. Anyways, the survey is … Continue reading »
I have a challenge for you. Next time you go to the grocery store pack an extra $2. Go the the produce aisle and take a very close look at everything. Don’t just grab your bag of salad and dash off; take a few moments to browse. Your assignment is to find several things you … Continue reading »
Brrrrrrr–wait for it–illiant. Brilliant. I picked up a Willamette Week and was more than happy to find a whole map devoted to one of my favorite foods: ice cream. Ice cream in the summer, ice cream in the winter, ice cream with spaghetti or hamburgers, or on pie or covered is child-like gobs of sickening … Continue reading »
Summer is the most wonderful time of the year to head out to local farms and pick your very own fruits and veggies. Earthy scents, dirt on your jeans, berry-stained hands, sun on your face–it’s glorious. Oregon offers an array of options; you can make it a day, pack a picnic and travel a hundred … Continue reading »
Ivar Vong, one of the University of Oregon School of Journalism and Communication superstars developed a cool service so those of you without iPhones can pretend that you have one, and/or that you’re cool. Here’s how it works. Figure out what you want to eat, “Burrito, beer, sushi, Asians . . .” (in Eugene) Text … Continue reading »
Perfect lunch size portion. Chicken breast, olive oil, basil, Parmesan and garlic in a sun-dried tomato cream sauce. A mainstay, it has been on the menu for over 20 years. I must admit, I’m still quite taken with the classic spaghetti alla bolognese (Plum tomato sauce, ground beef, pork, basil and oregano. $12), although the … Continue reading »
From Venus and Adonis Forc’d to content, but never to obey, Panting he lies and breatheth in her face; She feedeth on the steam as on a prey, And calls it heavenly moisture, air of grace; Wishing her cheeks were gardens full of flowers, So they were dew’d with such distilling showers. Look! how a … Continue reading »
Cheers! Continue reading »
If you have a moment or you’re still looking for something to do Monday drop by Rogue and grab a drink at the bar. My good friend Ben Price, a veteran, will be working ALL day and donating all his wages and half his tips to the Wounded Warrior Project (Provides services to severely injured … Continue reading »
To say that food writing is as versatile as Gene Simmons’ taste in women is a slight exaggeration but an accurate one nonetheless. Food writing comes in many forms–from reviews to recipes, exposition to personal narratives. Sometimes it appears in the most unlikely of places–like sports–as Food Republic searches for the best new food in … Continue reading »
Reblogged from Slow Food: University of Oregon: The Episcopal Campus Ministry provides a food resource for all college students in the Eugene area. The pantry is at the ministry, which provides free supplemental food for students and families who are searching for this type of support. Students will have the choice of selecting a variety … Continue reading »
When I say I am a food writer the conversation usually turns to “Have you tried this? What would you recommend for this? You have to go here!” It’s only natural and it’s a conversation I enjoy having over and over. My favorite bakery is Metropol. My favorite date spot is Meiji. Yes, Sam Bond’s … Continue reading »
It was a cloudy warm day when we skyped Martina Russial from the second floor of Agate Hall. In the background a car alarm persistently let us know that its owner was NOT getting stolen, and a vacuum sounded in the hall below the ceiling tile that had just caved in. Martina Russial was the … Continue reading »
Today I got an email from a graduate student at UO. I had recently followed her blog, the eugene coloring book blog, a black-and-white blog with pages that look like they came out of a coloring book. Each page features something in Eugene. I figured it was a cute idea for Eugene kids. In actuality … Continue reading »
A couple places I know have special menus (not that food is the only way to a woman’s heart* or that the only thing to do on Valentine’s day. Certainly a hike to the top of Spencer’s along with a bottle of Cook’s is an excellent idea): Agate Alley Laboratory Izakaya Meiji King Estate Nib … Continue reading »
As a general policy I’ve decided to wait to fully review a restaurant so that it can work its kinks out. After all, my allegiance is to you, the reader and I want to make sure I’m describing a typical experience. Given that, I’d like to share my initial thoughts of Webfoot Bar and Grill. … Continue reading »
Here’s a list of places I know are open (you might want to call for reservations, that is if you’re not looking for dinner because of an accident that involved the words “fire” and “ham”): Agate Alley| 1461 E 19th Avenue| (541) 485-8887| 9 a.m.-1 a.m.| Open Christmas as well. Bates Steakhouse|433 East Broadway| (541) 683-3108| 4 p.m.-9p.m.| … Continue reading »
In my life, dessert is a symbol. When I go to a restaurant, I order it first because it’s what makes me happy. In fact, I’d almost always rather go out for dessert than dinner. I see the girls next to me ordering salads, picking at their plates and getting boxes and that’s just not … Continue reading »
The Fisherman’s Market on 7th Ave. is just what you’d expect: good food, quick service, and fresh fish. As is expected the market serves clam chowder, though they also have a tomato-based seafood stew. The appetizer list is comprehensive including things from drunken clams to calamari. And with 12 different options, fish and chips has … Continue reading »
Here’s some of the typical basics: Cereal • Cereal is always on sale. Keep looking down the isle, you’ll find a box for $2.50 or less most anywhere here in Eugene, I promise. Noodles • Don’t make me end the nameless things you can do with them. Milk Blocks of cheddar cheese • if you … Continue reading »
Chocolate fondue is actually super quick and super easy to make. You can even get aw with not having a fancy-shmancy fondue pot. Makes a great snack or dessert. Here’s what you’ll need: Chocolate Chips Heavy whipping cream Stuff to put in the fondue: strawberries, pretzels, your face, etc. Here’s what you do: Put the … Continue reading »
