Fred

Spent Sunday riding horses with my pal Kirsten - it has been at least 10 years since I plopped on a horse, but I was totally comfortable and confident...and, I forgot how cool riding is! You just zone out and enjoy the experience, which is a lot more work than most people realize - holy core strength batman! Anyhow, I'm thinking of going 2x/month with KK just to shake it up and do some different things. It was very fun! I rode an old geezer called Fred, who is about 25 years old - but what a cool horse. We totally connected - even was cool with him trotting a bit. It was a gorgeous trail to, with Mount Rainier views!

Bare buns - Not Good! (here, anyhow...)

not identical

little kid dessert; big kid establishment

argus

reflections

Monday Neighbor Dinner

Kels: Awesome paella
Anita: Amazing blueberry/peach pie
Samantha: Good iPod entertainment
Jenn: Paella coach; does dishes well

Cracked me up

Shadows

Friday Dinner

Really, really nice meal, ck.

different lake, for a change...

i heart dead trees

waiting on the 99

Stencil Art #2

Stencil Art #1

angles

Stumptown: Portland's Best Coffee #3

a rough morning at...

Olea: PDX #2

More food porn! This was my second trip to Olea, and I was not disappointed. Scallops three ways, amazing pork rib and an action shot of the Lobster Pot Pie, a signature dish.

Heading back to SFO after breakfast at Bouchon

French Laundry

Here's a bit of food porn from my meal at the French Laundry - it's a mix of courses from the regular chef's menu (Anh's) and the vegetarian menu (mine). Some photos are not ideal due to low light and a need for us not to look like freaks taking photos of the food (though, we were not the only ones...).

Eating here was a very cool experience - though, not one I have to do again, though I would in the right circumstance. The preparation was impeccable, though, the creations weren't blazingly inventive - but this is Thomas Kellar's schtick - food that is perfectly prepared; he does not claim to be the most creative. That said, the lobster in a saffron-vanilla sauce was fascinating, and off of the veg menu, a lovely concoction of chard, chantrelles and potatoes in a corn emulsion made me very happy. Everything was just so detailed, and that was the part that made it worth it. Glad to have had the opportunity and the means to have the experience!









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