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Winter...

I get asked many times why I moved to Portland, and why I have managed to stay here in Oregon for so long- especially having spent most of my life in California and Hawaii (18 years combined). One of the main reasons is the seasons. I love the colors, the change- the opportunity to play in the snow, bundle up and keep nice and cozy- especially in the winter months.

Of course a downside to the temperamental weather is not knowing if there will be school closures- most of the time adequate notice is given, but on this particular day I never got a phone call and so went to work. I arrived only to find out school was closed for the day. So, before I left I had to make a snow angel and build a little snowman of course.

Valentine's dinner at Proper Eats...

I had the pleasure of sharing my Valentines Day evening with two of my favorite ladies in Portland. We indulged in an amazing 4 course dinner at Proper Eats. Here are some of the highlights.

Sundried Tomato Tapenade on a Grand Central Baguette

Waldorf Salad

Salad Roll with Peanut Sauce

Raw Spinach Stuffed "Meatloaf" with Raw "Mashed Potatoes"

Chioma's staging of our wine, menu and flowers

Raw Strawberry Cheesecake

3 things from this year...

I was also able to finally experience Blossoming Lotus's brunch. I tried the loaded potatoes and loved them!

I helped to organize a Casserole Cook Off as well. It was a fundraiser for the Vegan Iron Chef this year. Who knew how many different types of vegan casseroles could be made!

I love going to Powells events. A couple of months ago I went to a Powells event that showcased the covers of the Portland Mercury from the last 10 years. It was an awesome event!

A Fancy Multi-Course Fundraiser Dinner at Red and Black

I love splurging and having a really nice dinner every once in a while, more so if it is also for a good cause. Some friends and I attended a Multi-Course benefit dinner that raised money for Red and Black to buy the building they had been renting and operating in the past few years. I can not tell you what we ate (because I have forgotten), but I can tell you it was delicious. It had a southwestern flare with emphasis on beets, cashew cream sauce and spice.

Food I Make...

I love to cook and every week I seem to be creating something in the kitchen. One of my resolutions is to use more of my recipes and cookbooks even if I alter the ingredients a bit. So far I have been keeping up with it which enables me to not only try new things but also keep an ever rotation of new foods in my fridge. I also love to be able to see the contents in my refrigerator. In fact, the kitchen as a whole- including all components- are sacred to me. The kitchen is my therapy room, one of the places I go to reflect and process. Here are some of the recent dishes I have made in this very special place...

(From top to bottom: Inside my refrigerator, Raw Chocolate Truffles (from Scatter Vegan Sweets cookbook), Sausage with Tangy Caraway Cabbage (from Real Simple), Marinara and Nutritional Yeast Pasta (Pasta is one of my staple items), Sun Dried Tomato Quinoa (from the Eat Clean Cookbook) and Pasta Risotto (from Sunset magazine), Spinach Artichoke Pasta with Grilled Asparagus

Pursue this...

"The person who is a master in the art of living makes little distinction between their work and their play, their labor and their leisure, their mind and their body, their education and their recreation, their love and their religion. They hardly know which is which. They simply pursue their vision of excellence and grace in whatever they do, leaving others to decide whether they are working or playing. To them, they are always doing both." - From the Zen Buddhist Text