Portland rain, strong winds, and loud voices all add up to one strong Timbers Army Hurricane.

Pok Pok √
Bunk Sandwiches √
Biwa
The Country Cat
St. Jack
Paley's Place
Bamboo Sushi
Screen Door
Podnah's Pit
DOC
Toro Bravo
Ocean City
Park Kitchen
Nostrana
Simpatica (brunch) √
Evoe
Metrovino
Beaker & Flask
Grain & Gristle
Tabla
Olympic Provisions √
Apizza Scholls
Broader Cafe
Ha & VL
Ned Ludd
Tanuki √
Castagna
Little Big Burger √
Genoa
Clyde Common √
Beast
Gruner
Jade Teahouse & Patisserie
Le Pigeon
Natural Selection
Laurelhurst Market √
Lincoln
Tasty N Sons √

*Meriwether
*Davis Street Tavern 

We don't often spend money. But when we do spend money, we spend it on good food.

This is basically a risotto, but we aren't classy enough to call it that. 

1/2 chicken breast, cubed
1 1/4 cup rice (we use Japanese rice because...well...)
3 cups chicken broth
1 clove garlic, minced
1 bay leaf 
dash of thyme
dash of cayenne pepper
salt and pepper to taste
1/4 cup edamame
pat of butter
water, as needed
Parmesan cheese to top

1. Heat and oil a large skillet with a lid. Brown the chicken.
2. When the chicken is cooked through, add garlic. Stir. Then add rice.
3. Stir 1 minute until rice is glossy.
4. Add chicken broth.
5. Add spices.
6. Bring to boil.
7. Cover and simmer.
8. Check and stir every few minutes. If the liquid level gets low, add water.
9. After 10 mins add edamame.
10. Continue to simmer until rice is cooked through. 

When the dish is nice and creamy, stir in the pat of butter, top with parmesan, and enjoy!

Pre-Heat oven to 350º

3 cups cheddar cheese
1 stick of butter (soft & cubed)
1 1/2 cups flour
1 teaspoon kosher salt
1 teaspoon red pepper flakes
2 tablespoons milk (I ended up using close to 3) 

1. Mix cheese, butter, flour, salt, and pepper. Smitten Kitchen suggests using a food processor. In an attempt to build some arm muscles (and since I don't like cleaning my food processor), I just used a pastry cutter. It takes a lot longer, but I was able to zone out and watch some Super Bowl pregame while I was doing it.
2. Once the mixture has turned into little crumbs, add the milk. 
3. Transfer the dough to a floured surface and roll it out. Slice the dough into straws.
4. Bake 12-15 minutes. I used a silpat-lined pan. You could certainly use parchment paper. No need to grease. These straws have enough butter to grease themselves.
5. Let the straws rest for a few minutes before removing from the pan.
6. Try to set them aside without eating for as long as you can, especially if you are supposed to bring them to a party.  *This is the hardest step.

Also, I think it's safe to say that it is time to invest in a fender. I won't show you the photographical evidence for that. Let's just say that I'm leaving dirty water prints everywhere I sit.