Another day spent eating my way through Portland. We don’t usually retrace our steps with restaurants since this city as so many of them, but Mom and I brought John and Sophie back to Meriwether’s to experience the Reuben and finally try the bread pudding we’d been eyeing.
Melted chocolate bread pudding with a burnt sugar banana. I’ll admit it’s an aggressive after lunch treat, but it was moment-of-silence good.
I wasn’t going to mention this. It’s slightly embarrassing. Actually kind of gross, in my case. But I must share with you what a stellar bowler I am.
At first I was discouraged because I only brought one sock. But after I found a local brew at the bowling alley’s bar and started whoopin’ the others butts, things improved. Maybe it helped to only have one sock on.
Don’t worry, I have since sanitized my foot to ward off any staph infections.
Speaking of embarrassing things, I must express the daily embarrassment I face as a food blogger. Not only with family and friends, but taking pictures of your croissant in a crowded bakery forces you to swallow your pride. Telling your family “no touching!” the dessert before you can snap a few pictures isn’t easy.
John captured me in the act at dinner last night. So much for being discrete.
Tonight’s message on my teabag was very appropriate. I should embrace my food blogger identity with pride, so I’m working on my embarrassment – but it’s tough!
Back to tonight’s dinner. We decided on a salmon recipe from one of my new fav blogs: Simply Scratch.
Half of the marinade becomes the salad dressing, which is yummy, salty-sweet.
For a salad, we combined spinach, arugula, cabbage and added bell pepper, carrots and cucumber.
And a side dish of grapefruit, bananas, blueberries with mint and honey.
Orange Sesame Glazed Salmon
3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon dark brown sugar
Juice and zest from half an orange
Red pepper flakes
4 6-ounce wild caught salmon filets
olive oil for pan
Whisk together the first 4 ingredients in a small bowl. Pour half the mixture over the fish filets, and reserve the other half for dressing the salad. Preheat the broiler while the fish marinate. Transfer fish to a foil covered pan and broil for 8-12 minutes. Sprinkle sesame seeds over the fish right before they’re finished cooking to briefly toast the seeds.