BLACKFERN SURFBOARDS

a few weeks ago I was given the best anniversary gift ever, my very own surfboard. although we could of just purchased one at one of our local adventure stores we chose to go very local and use Blackfern surf, a backyard board company right here in se portland, or.

Mike at BF took my skill level and matched me up with a board to go with my needs, pretty excited to figure out a color palette.

06-16 BLACKFERN (15)stay tuned, I can't wait to see what is built with my colors.

TAMALE PARTY

TAMALES, EITHER YOU LOVE THEM OR YOU'VE NEVER LIVED.

05-10 tamales (2)

05-10 tamales (3)

05-10 tamales (55)

05-10 tamales (64)

05-10 tamales (87)

salsa verde recipe coming soon.

BUGGY WHIP PUNCH:MINT GIN LEMON CUCUMBERS

I received this recipe at a cocktail workshop a while back, however i recently lost my original but smart maxene wrote it down in my moleskin note book, here is my rendition of it: buggy whip punch
TOOLS:
  • MUDDLER
  • PEELER
  • KNIFE
  • MEASURING CUPS
  • BOWL
SHOPPING LIST:
  • 12OZ GIN
  • 1 LARGE CUCUMBER
  • 32 FRESH MINT LEAVES
  • 3 LEMONS AND 6OZ OF FRESH LEMON JUICE FROM SAID LEMONS
  • 16OZ SODA WATER
  • ½ C SUGAR

PEEL LEMONS, screw that pith, leave her behind.  I prefer long strips so peeling the length of the lemon will yield you sexy zesty results

05-02 derby shenanigans (7)

In a large bowl, MARRY LEMONS AND SUGAR, poor all dat sugar on dem LEMON PEELS. Muddle it. Stir it. Let her rest for 20 min. You’re making Oleo-Sacchrum (essentially macerating the lemon oils). So while she’s resting …

05-02 derby shenanigans (10)

Pluck MINT LEAVES, wash, and dry. Dice half of the CUCUMBER, reserve the other half and slice into wheels, to be used as garnish.

Add 20 mint leaves and the diced cucumbers to stirred and rested lemon peels. Gently muddle and stir until combined.

To this bowl of punch starter add GIN and LEMON JUICE. Stir until sugar dissolves. You may strain, I prefer not to. Cover and refrigerate until it is party time.

In a punch bowl or serving pitcher add ice and soda water. Ladle punch into cups you may skip adding the bruised leaves, peel and cucumber however I like it. GARNISH with cucumber remaining cucumber wheels.

30TH BIRTHDAY SHENANIGANS

05-01 may day (22)

Friday, May 1:

Birthday Wish List:

  • 6a: Hot Yoga, check.
  • 9a: Tasty n Alder Brunch, check.
  • 12:30p: Pip's Original Donuts, check.
  • 1:45p: Kennedy School Soaking pools with cocktails, check.
  • 4:30p: Happy Hour at Clark Lewis, check.

Assorted Birthday Wish List Tasks:

  • photo booth photos, check.
  • visit the wishing tree, check.
  • get a cake damit! CHECK!
  • eat amazing things, check.

MOMOFUKU MILK BAR APPLE PIE CAKE

Momofuku Apple Pie Cake

5 hours of baking, 1 tray of burnt crumbs and 1 run to the store for our missing ingredient; more butter.

oh what a cake, as you scroll you will see I abruptly ended. no finished cake photos, no final product. after five hours of baking and layering, and an overnight freeze that we didn't pay any mind we decided to quit for the night. We assembled and baked as directed. the following day I took said cake into work and we divided this 6" monster of goodness and devoured privately in our own homes.. mah no pictures of that mess... recipe posted at the bottom, from my current obsession Momofuku's Milk Bar a cook book from Christina Tosi

brown butter cake batter

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Where you can find the recipe:

http://milkbarstore.com/main/press/recipes-and-how-tos/#apple pie layer cake

apple pie layer cake

makes 1 (6-inch) layer cake, 5 to 6 inches tall. serves 6 to 8

when we opened ko, we did so with a deep-fried apple pie. it resonated so much with people that we decided to use the apple pie as inspiration for a cake. we already had the crumb-into-ganache-into-frosting down and we loved the pie crumb we had developed for a few noodle bar and ko desserts seasons before. this cake will make you seem like a genius, though all you are doing is layering apple pie fixing’s between layers of slightly nutty (with brown butter) cake. leftovers make especially delicious impromptu cake truffles.

1 recipe barely brown butter cake (recipe below) 1 recipe apple cider soak (recipe below) 1 recipe liquid cheesecake (recipe below) ½ recipe pie crumb (recipe below) 1 recipe apple pie filling (recipe below) 1 recipe pie crumb frosting (recipe below)

special equipment 1 (6-inch) cake ring 2 strips acetate, each 3 inches wide and 20 inchefs long

1. put a piece of parchment or a silpat on the counter. invert the cake onto it and peel off the parchment or silpat from the bottom of the cake. use the cake ring to stamp out 2 circles from the cake. these are your top 2 cake layers. the remaining cake “scrap” will come together to make the bottom layer of the cake. layer 1, the bottom 2. clean the cake ring and place it in the center of a sheet pan lined with clean parchment or a silpat. use 1 strip of acetate to line the inside of the cake ring. 3. put the cake scraps together inside the ring and use the back of your hand to tamp the scraps together into a flat even layer. 4. dunk a pastry brush in the apple cider soak and give the layer of cake a good, healthy bath of half of the oil. 5. use the back of a spoon to spread half of the liquid cheesecake in an even layer over the cake. 6. sprinkle one-third of the pie crumbs evenly over the liquid cheesecake. use the back of your hand to anchor them in place. 7. use the back of a spoon to spread one-half of the apple pie filling as evenly as possible over the crumbs. layer 2, the middle 8. with your index finger, gently tuck the second strip of acetate between the cake ring and the top ¼ inch of the first strip of acetate, so that you have a clear ring of acetate 5 to 6 inches tall – high enough to support the height of the finished cake. set a cake round on top of the frosting, and repeat the process for layer 1 (if 1 of your 2 cake rounds is jankier than the other, use it here in the middle and save the prettier one for the top). layer 3, the top 9. nestle the remaining cake round into the apple pie filling. cover the top of the cake with all of the pie crumb frosting. give it volume and swirls, or do as we do and opt for a perfectly flat top. garnish the frosting with the remaining pie crumbs. 10. transfer the sheet pan to the freezer and freeze for a minimum of 12 hours to set the cake and filling. the cake will keep in the freezer for up to 2 weeks. 11. at least 3 hours before you are ready to serve the cake, pull the sheet pan out of the freezer and, using your fingers and thumbs, pop the cake out of the cake ring. gently peel off the acetate, and transfer the cake to a platter or cake stand. let it defrost in the fridge for a minimum of 3 hours (wrapped well in plastic, the cake can be refrigerated for up to 5 days). 12. slice the cake into wedges and serve.

barely brown butter cake

makes 1 quarter sheet pan

55 g butter 4 tablespoons (½ stick) 40 g brown butter (below) 2 tablespoons 250 g granulated sugar 1 ¼ cups 60 g light brown sugar ¼ cup tightly packed 3 eggs 110 g buttermilk ½ cup 65 g grapeseed oil 1/3 cup 2 g vanilla extract ½ teaspoon 185 g cake flour 1 ½ cups 4 g baking powder 1 teaspoon 4 g kosher salt 1 teaspoon pam or other nonstick cooking spray (optional)

1. heat the oven to 350°f. 2. combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. scrape down the sides of the bowl, add the eggs, and mix on medium-high for 2 to 3 minutes. scrape down the sides of the bowl once more. 3. stream in the buttermilk, oil, and vanilla while the paddle swirls on low speed. increase the speed to medium-high and paddle 5 to 6 minutes, until the mixture is practically white, twice the size of your originally fluffy butter-and-sugar mixture, and completely homogenous. you’re basically forcing too much liquid into an already fatty mixture that doesn’t want to make room for it, so if it doesn’t look right after 6 minutes, keep mixing. stop the mixer and scrape down the sides of the bowl. 4. on very low speed, add the cake flour, baking powder, and salt. mix for 45 to 60 seconds, just until your batter comes together and any remnants of dry ingredients have been incorporated. scrape down the sides of the bowl. mix on low speed for another 45 seconds to ensure that any little lumps of cake flour are incorporated.

5. pam-spray a quarter sheet pan and line it with parchment, or just line the pan with a silpat. using a spatula, spread the cake batter in an even layer in the pan. bake for 30 to 35 minutes. the cake will rise and puff, doubling in size, but will remain slightly buttery and dense. at 30 minutes, gently poke the edge of the cake with your finger: the cake should bounce back slightly and the center should no longer be jiggly. leave the cake in the oven for an extra 3 to 5 minutes if it doesn’t pass these tests. 6. take the cake out of the oven and cool on a wire rack or, in a pinch, in the fridge or freezer (don’t worry, it’s not cheating). the cooled cake can be stored in the fridge, wrapped in plastic wrap, for up to 5 days.

apple cider soak

makes about 60 g (1/4 cup) 55 g apple cider ¼ cup 5 g light brown sugar 1 teaspoon tightly packed .25 g ground cinnamon pinch whisk together cider, brown sugar, and cinnamon in a small bowl until the sugar is completely dissolved.

liquid cheesecake

makes about 325 g (1 ½ cups) 225 g cream cheese 8 ounces 150 g sugar ¾ cup 6 g cornstarch ½ teaspoon 2 g kosher salt ½ teaspoon 25 g milk 2 tablespoons 1 egg

1. heat the oven to 300°f. 2. put the cream cheese in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed for 2 minutes. scrape down the sides of the bowl with a spatula. add the sugar and mix for 1 to 2 minutes, until the sugar has been completely incorporated. scrape down the sides of the bowl. 3. whisk together the cornstarch and salt in a medium bowl. whisk in the milk in a slow, steady stream, then whisk in the egg until the slurry is homogenous. 4. with the mixer on medium-low speed, stream in the egg slurry. paddle for 3 to 4 minutes, until the mixture is smooth and loose. scrape down the sides of the bowl. 5. line the bottom and sides of a 6 x 6-inch baking pan with plastic wrap. pour the cheesecake batter into the pan, put the pan in the oven, and bake for 15 minutes. gently shake the pan. the cheesecake should be firmer and more set toward the outer boundaries of the baking pan but still be jiggly and loose in the dead center. if the cheesecake is jiggly all over, give it 5 minutes more. and 5 minutes more if it needs it, but it’s never taken me more than 25 minutes to underbake one. if the cheesecake rises more than a ¼ inch or begins to brown, take it out of the oven immediately. 6. cool the cheesecake completely, to finish the baking process and allow the cheesecake to set. the final product will resemble a cheesecake, but it will be pipeable and pliable enough to easily spread or smear, while still having body and volume. once cool, the cheesecake can be stored in an airtight container in the fridge for up 1 week.

pie crumb

makes about 350 g (2 ¾ cups) 240 g flour 1 ½ cups 18 g sugar 2 tablespoons 3 g kosher salt ¾ teaspoon 115 g butter, melted 8 tablespoons (1 stick) 20 g water 1 ½ tablespoons 1. heat the oven to 350°f. 2. combine the flour, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment and paddle on low speed until well mixed. 3. add the butter and water and paddle on low speed until the mixture starts to come together in small clusters. 4. spread the clusters on a parchment- or silpat- lined sheet pan. bake for 25 minutes, breaking them up occasionally. the crumbs should be golden brown and still slightly moist to the touch at that point; they will dry and harden as they cool. 5. let the crumbs cool completely before using in a recipe or eating. stored in an airtight container, the crumbs will keep fresh for 1 week at room temperature or 1 month in the fridge or freezer.

apple pie filling

makes about 400 g (1 ¾ cups) 1 lemon 300 g granny smith apples 2 medium 14 g butter 1 tablespoon 150 g light brown sugar 2/3 cup tightly packed 1 g ground cinnamon ½ teaspoon 1 g kosher salt ¼ teaspoon

1. fill a medium bowl halfway with cold tap water. juice the lemon into it. fish out and discard any seeds. you will use this lemon water to keep your apple pieces looking fresh and pert. 2. peel the apples, then halve and quarter them. put each apple quarter on its side and cut a small slice down the length of the apple to remove the seeds and core. cut each apple quarter lengthwise into thirds and then crosswise into fourths, leaving you with 12 small pieces from every apple quarter. transfer these pieces to the lemon water as you go. 3. when you’re ready to cook, drain the apples (discard the lemon water) and combine them in a medium pot with the butter, brown sugar, cinnamon, and salt. slowly bring to a boil over medium heat, using a spoon to gently stir the mixture as it heats up and the apples begin to release liquid. reduce the heat and simmer the apples gently for 3 to 5 minutes. be careful not to cook the apples so much that they turn into applesauce. 4. transfer to a container and put in the fridge to cool down. once completely cooled, the filling can be stored in the fridge in an airtight container for up to 1 week; do not freeze.

pie crumb frosting

makes about 220 g (3/4 cup), or enough for 2 apple pie layer cakes ½ recipe pie crumb (below) 110 g milk ½ cup 2 g kosher salt ½ teaspoon 40 g butter, at room temperature 3 tablespoons 40 g confectioners’ sugar ¼ cup

1. combine the pie crumbs, milk, and salt in a blender, turn the speed to medium-high, and puree until smooth and homogenous. it will take 1 to 3 minutes (depending on the awesomeness of your blender). if the mixture does not catch on your blender blade, turn off the blender, take a small teaspoon, and scrape down the sides of the canister, remembering to scrape under the blade, then try again. 2. combine the butter and confectioners’ sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes, until fluffy and pale yellow. scrape down the sides of the bowl with a spatula. 3. on low speed, paddle in the contents of the blender. after 1 minute, crank the speed up to medium-high and let her rip for another 2 minutes. scrape down the sides of the bowl. if the mixture is not a uniform, very pale, barely tan color, give the bowl another scrape-down and another minute of high-speed paddling. 4. use the frosting immediately, or store it in an airtight container in the fridge for up to 1 week.

FAVORITE OREGON ADVENTURES

I have so many amazing adventures here in Oregon but these few stand out right now.  

Just 84 miles/almost 3 hours south of Portland and we have our very own natural hot springs.  10565033_10204228006878540_3196326676335874331_n10526138_10204228008878590_8066490058899781765_n 936049_10204228008398578_1656839611506041952_n 1497655_10204228011478655_5460416368805101278_n 1528563_10204228004838489_6477609619987460921_n  10563131_10204228010518631_7479284706929930607_n10574250_10204228005158497_8482607044741921372_n 10561598_10204228651534656_5333484145143857144_n

 

Indian Beach. Just 80.5 miles/ 1.5 hours west and we have my favorite coast line in Oregon.10363091_10204555639669155_6111122036909039475_n 10620514_10204555639749157_7052771878419844664_n

96.6 miles/roughly 2 hours west gives us an additional haystack rock at Cape Kiwanda in Pacific City

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FEELING CRUMMY

This week just hasn't felt right, I just feel "stuck in a rut." I've spent the last 3 months recovering and rehabbing from my most recent left knee meniscectomy (not to be confused with my right meniscectomy which was in feb 14'), although I did just got back to rock climbing and doing some light cardio which I love, it just isn't running, although I don't LOVE running, I do LOVE the feeling I get afterwards -that blissed out -I-just-pushed-myself-really-hard feeling that follows a good long run and the rewards of a well deserved cold beer. There is also the feeling of being accomplished the rest of the day, that being said, that is what I miss the most -how great I felt after I ran - I hate not running.

So on Monday I decided it was time to test out my new knee. To begin, I did some High Intensity Interval Training, some stretching and was about to call it a workout, but before I left I just felt this tug from within to run, so I fired up the treadmill, set it to a speed far below my usual speed and hit start, and so it goes. So to date I ran my first mile on Monday,  that was my first mile without pain in over a year, albeit a slow and singular mile, it was the act of running that I did.. I ran a whole mile and was on the verge of crying tears of joy the entire time! I can't wait to get back to running a few more half marathons and calling it good.. I hope that happens, I am hopeful!

Now, the rest of this rut feeling has got me craving some outdoor adventures... so I pondered through some of my favorite shots I took this summer... I can't wait to get my hair wet, and my back full of sweat, I miss my warm weather adventures!

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1920386_10204281404653451_8528750999573742733_nAngel's Rest

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SUPing Trillium Lake

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