8*10*11

It's my birthday. And I was given 4 giant zucchinis.

What to do with 4 giant zucchinis?

Only one thing. And its two words: Zucchini Bread.

Miss Heidi Swanson over at 101 Cookbooks has a pretty killer recipe. It has lots of spice and hardly any sugar, and I just had to try it. (I also just bought her newest cookbook and freaking loving it! More on that later...). It's got curry, poppyseeds, nuts... basically everything you could ever want in a quick bread.

The recipe calls for 3 eggs. I had two. So I went to my neighbors to borrow one. They gave me a dozen still warm (like from the chicken warm) fresh eggs. I call that birthday present number 2.

The bread and muffins I made with this recipe turned out amazing. But I'm going to be frank: as deliciously healthy as zucchini bread is, it just doesn't photograph that well. Good thing my kitty does. I know you're really just here to see pictures of my kitty anyways.

i haz zukene bred!!! meaaw!!!

8*8*11

I pretty much had my dream Portland date yesterday. And I got to spend it with a very special man: my Dad.

Here's how it went: we started out at Little Big Burger, enjoying veggie burgers, truffle oil fries and a PBR for me.

Then we went next door to Penzey's Spices. I stocked up on sweet curry and vanilla beans and we sniffed lots and lots of spices. Best things you can sniff.

Then we wandered over to Powells city of books. I had a gift card here from a very very sweet couple, so we got to do lots of book browsing. Actually, I hardly made it past the cookbook section. More on that later.

Finally, we did a little jog over to Saint Cupcake's new location on SW Morrison for a sweet treat. Oh lordy. This is quite possibly the best EVER way to end a Portland date. Of all the cupcake places in town, and there are a good number of them, Saint Cupcakes are certainly the best. So moist and delicious.

It's more than just cupcakes though, so we had to do a little sampling, of course. We tried the bonbonbumbums (which were similar to a donut hole), a cinnamon roll (which was much crispier than the ones I'm most accustomed to), and a chocolate espresso cupcake.

Thanks for the great date, Dad!

8*5*11

We have a new restaurant in the hood!

Torta-Landia, a (you guessed it) Torta restaurant on SE Foster and 60th, is just a 7 minute bike ride from our place. And thank goodness. Because they have reasonably priced beer ($4, while everyone else creeps up to $5)...

...the most AAAHHHMAZING grilled corn (with herbs and queso fresco. note corn goodness all over Cory's hands)...

...and of course, TORTAS! I got the pescado. It rocked my world. They even make their own buns in house.

We'll be back very, very soon.

Be sure to check out their website. It was made by the most fabulous Ilana, former Webtrends comrade.

8*3*11

My office is full of mallets, screwdrivers, cardboard, and partially assembled Ikea furniture.

It's my first official day working from home. I have so much assembly, organizing, and design work to do. Wish me luck!

Hopefully I can get this stuff together soon so I can start having more time to make raspberry scones and peach ice cream. I miss my sad little kitchen.

7*31*11

My Little and I have been up to some pretty fun stuff this summer: the Justin Bieber movie, concerts in the park, a movie and dinner at Edgefield... and last week, we made salmon and guacamole sandwiches.

It's nice to have someone in the kitchen to mash your guacamole while you saute the salmon.

And even nicer to have great company to eat them with.

We've got more fun plans this summer, including a trip to Wild Waves in Tacoma toward the end of August. I haven't been since high school and I'm really excited to have someone who is just as thrilled about water slides as I am!

7*29*11

I haven't written in a while. I'm regret that, and it's all going to change.

I have a lot going on right now. I could probably go on and on about that. But I think instead I'll do my usual thing and keep it short and sweet. Here's my life, this week in a nutshell:

Today is my last day at Webtrends. Can't believe it's been 6 months! I'll miss this smart, creative bunch lots and lots!!!

This weekend is the Oregon Brewers Festival (aka Best Weekend of the Year!).

Which also means that it's the second an

niversary since Cory and I met. What an happy adventure these last two years have been! I really could not be happier :)

Beginning this next week I'll be working from home two days a week, building this new-ish business that I'm starting: wedding invitations, printed goods, and small business branding.

This last week I've been deciding on and polishing my new logo. I'm just so excited about it! I have to show you! I hope you like it!

I can't wait till I can reveal the rest of my new branding! Soon!

Happy weekend!

7*22*11

Summer Free For All, have you heard of it? Free movies, concerts and more in around the parks of Portland, for FREE!

You sure can't beat a free concert. Here's the scoop: families, people from all classes and cultures, picnics, dancing, and mommies and daddies with an excuse to consume alcohol in a park without feeling like a hobo.

My Little and I went to a concert at the Sellwood Waterfront park and focused on the picnic part. We picked up a few things from the New Seasons Deli on the way over, and one of those things was this really amazing salad with quinoa and corn. I devoured it, and just could not stop thinking about it.

So, with a little help from the internet, I think I may have found something that's pretty close. This salad is incredibly satisfying, and is great to have as leftovers, as the flavors actually get much better after it's soaked in it's dressing in the fridge for a day or two.

Quinoa Corn Salad with Cumin Dressing

• 1 1/2 cups dry quinoa
• 3 cups water
• 1 vegetable bouillon cube
• 3 cups fresh baby spinach
• 2 ears corn
• 1/2 bunch cilantro
• 1/2 cup olive oil
• 1/3 cup apple cider vinegar
• 1 1/4 tsp cumin
• 2 garlic cloves, minced
• 1 teaspoon sea salt

Add the dry quinoa, water and bouillon cube to a rice maker and cook until quinoa is done, then set aside to cool for a bit.

While quinoa cooks, add a little oil to a pan and saute corn over medium heat for a few minutes until just cooked through, then set aside.

Remove the larger stems from the spinach and place in a colander. Pour a pot of boiling water over it, followed immediately by ice water.

Mince cilantro.

Toss corn, spinach and cilantro with quinoa.

In a lidded jar, combine the olive oil, vinegar, cumin, garlic, and salt. Shake vigorously.

Pour 2/3 of the dressing over the quinoa, and toss to coat.

Place salad in the fridge.

When ready to serve, toss with the remaining dressing, and enjoy!