The Role of the Bagel

There are precious few Jewish delis in Portland. That’s not surprising, as we only make up about .7% of the population. There ARE, however, at least five or six bagel makers in the city.

Everyone has an opinion about whose bagels are the best- the best price, the best flavor, the best texture, the closest to the “New York City” ideal.

They are all right, they are also all wrong, they are going to argue about it, and that is possibly the most Jewish thing I’ve seen in this city outside of actually going to a synagogue.

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The Curse of the Blank Page- How to be Creative on Demand

Good morning, friends and neighbors!

In the last few months, I’ve developed a new tradition. After my therapy appointments, I wander down the street to my old cafe. There, my friend Madeline is usually on the espresso machine. She makes me my favorite coffee drink (a cafe con miel, essentially a latte with honey and cinnamon syrup,) then I sit down to write… something.

Usually it’s the start of that weeks blog entry, as now, or continuing work on the next book. Recently I’ve also started posting more casual, narrative foodwriting through Medium.

Regardless, it’s a block of time each week that I have set aside to be creative. Routine and Practice are vital if you want to make anything worth making.

“What I’m gonna write about today” though… that’s always a bit dodgy. As you can see, sometimes I just start with “whatever is right in front of me.”

The artist at work. That blog title looks familiar… >_>;;
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Enjoy the Odd Night Out- The Tricks to Being A Frugal Foodie

Good evening, friends and neighbors!

I’m gonna get sappy for a second and tell you about my first date with my wife.
We knew we wanted to go out for dinner and a movie, and were tossing around ideas for local restaurants. We settled on a decent Italian place in the area, but the conversation first went like this:

Me: “Well, there’s a bunch of places near the theater. Fridays, Applebees…”
Emily: “Ugh, no. Let’s go to this place instead.”
Me: “Oh thank God.”

According to Emily, that was the moment she knew we would work out in one way or another- she loved food, she loved eating good food, and wanted someone she could nerd out about it with.

Three years into being married, and that’s still one of our favorite indulgences- going to restaurants and being nerds.

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The Ten Steps of Baking (Totally Not a Listicle)

Good evening, friends and neighbors!

After last weeks post about the basic science of bread, I figured it might be a good idea to keep going on this rudimentary road trip through the land of yeasted loaves and carbs. For this post, and most of the posts coming up, I pulled out one of my old culinary school textbooks as a reference, and the memories came flooding back.

Namely, “Holy f*** this stupid thing is heavy.” 

41YOWNAPFuL._SX389_BO1,204,203,200_.jpgIt’s still an excellent resource, though. The book is “Advanced Bread and Pastry: A Professional Approach by Michael Suas, and I highly recommend it to anyone who wants to do a deeper dive on the science and craft of baking bread.

 

 

 

As for today, we’re gonna keep it light and- literally- go by the numbers as we cover The 10 Steps of Baking!

Stand by for tasty science!

Yzma and Kronk from The Emperors New Groove screaming "It's dinner time." in lab coats.

from The Emperors New Groove

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