And consult it I did. In fact, after doing so, the toughest part was trying to narrow down what sounded great to what was reasonable for a short visit! In true Portland DIY style, we will primarily pick and choose ingredients rather than limit ourselves to more formal sit-down meals.

Naturally, we’ll have to hit up the farmers market at Portland State University, which features more than 170 stalls (!) and a huge variety of offerings. We can pick out some fresh fruits and vegetables that might make for a nice picnic.

I’m torn about which bakery to visit and may have to sample the goods from more than one. I think we’ll grab a savory loaf from Pearl Bakery and some sweet breakfast treats from Pix Patisserie. Both earn rave reviews for their quality and specialty items.

We’ll certainly need some cheese to pair with our bread, so a stop at Cheese Bar (formerly Steve’s Cheese) for a staff recommendation will be in order. And then off to Laurelhurst Market Butcher Shop we’ll go for cured meats to top it all. Depending on the time of day, we can either wash the meal down with a coffee from Stumptown or a wine from Boedecker Cellars.

We’ll also have to partake in the booming food cart trend by browsing the pod at Alder Street (near the downtown library). I’m thinking about a garlicky gyro from Aybla Grill, but I could easily be swayed by the other delicious displays . . .

Finally, since I’m a sucker for truffles (and, let’s be honest, any chocolate), I must swing by Moonstruck Chocolate. I dare you to look at Moonstruck’s website and not drool on your keyboard.

Although this list doesn’t even come close to running the gamut of what Portland has to offer, I’m sure both my friend and I will be pleased with what we are able to sample. And anyway, it just means we’ll have to plan future trips to try all of the rest!

Where do you think we should we go next time?

Prosciutto, Sage & Parmesan Pinwheels

Makes about 28 pinwheels

Serve these easy-to-make pinwheels at your first gathering as newlyweds for a crisp, two-bite popper that pairs beautifully with bubbly. They look “gourmet” but are a breeze to put together: I prepared them with our friends’ 2-year-old daughter, Maysun, who adores helping me in the kitchen. If she can do it, so can you!

1 sheet puff pastry, defrosted
3 heaping tablespoons honey mustard
3 ounces thinly sliced prosciutto
1 tablespoon finely chopped fresh sage
3⁄4 cup grated Parmesan
1⁄4 teaspoon freshly ground black pepper

1. On a lightly floured surface, unfold the puff pastry sheet and roll it into a rectangle measuring 11 by 14 inches. Spread the mustard evenly over the entire surface and arrange the prosciutto evenly on top of the mustard. Sprinkle the sage, Parmesan, and pepper evenly over the prosciutto. Roll up one side of the pastry toward the center, jelly roll style, stopping in the middle. Repeat this step on the other side so that the two rolls meet in the center.

2. Carefully wrap the pastry in plastic wrap to help retain its shape. Refrigerate for 3 hours (or overnight) so the pastry has a chance to firm up. (If you’re in a rush, you can instead freeze the dough for about 30 minutes.)

3. Preheat the oven to 400°F.

4. With a serrated knife, slice the roll into 1⁄2-inch pieces and place them on a parchment or Silpat-lined baking sheet, leaving a bit of space between the pieces so they have room to puff up as they bake. Bake the pinwheels for 15 to 17 minutes, or until they are golden and crisp. Serve warm or at room temperature with glasses of bubbly.

1. Invite people over for a dinner party weeks in advance
2. Think about what I’m going to make for weeks leading up to dinner party
3. Have a minor breakdown the night before dinner party about what to make
4. Attempt something entirely too complicated the day of dinner party
5. Spend too much time in the kitchen while guests are enjoying themselves at my dinner party

Solving all of my dinner party woes: Swirl, Sip & Savor: Northwest Wine and Small Plate Pairings

Swirl, Sip & Savor is a great resource for a novice dinner entertainer or an experienced host/hostess. Not only does it cover party food basics like dips, finger foods, and small plates, but a different Northwest winery is featured in each recipe, along with a complementary wine from their collection.

My favorite part of the book is the “Wine Pairing by Varietal” appendix. It allows you to match any varietal with recipes from the book, which comes in handy when you’re working with wines that you already have on hand.
Additionally, the “Wine and Food Pairing Guide” appendix describes what types of foods pair best with different varietals. For example, I learned that Sangioveses work best with simple, rustic dishes while Syrahs are better suited to robust, hearty meals like stews and barbeque.

And with the exception of the crostinis and flatbreads, most, if not all, of the recipes in the book are easy to convert to gluten-free; a definite plus if you’re trying to please a group.

Here’s one of my favorite recipes from the book. Try it for your next dinner party:

Lamb Skewers with Yogurt Cucumber Dipping Sauce
Tapteil Vineyard Winery | Benton City, Washington

Makes 12 skewers

1/4 cup lemon agrumato olive oil or extra virgin olive oil
Juice of 1 lemon (about 3 tablespoons)
1 tablespoon minced garlic
6 sprigs of fresh rosemary, leaves chopped
15 to 20 fresh mint leaves, chopped
Salt and freshly ground black pepper
1 1/2 pounds trimmed boneless leg of lamb, cut into 1-inch cubes
12 rosemary branches (to use as skewers), if desired, or 12 bamboo skewers
Yogurt Cucumber Dipping Sauce (recipe follows)

Soak the rosemary branch skewers or bamboo skewers in water for 30 minutes before grilling.

Mix together the lemon agrumato olive oil, lemon juice, garlic, rosemary, mint, salt, and pepper in a resealable 1-gallon plastic bag. Shake well. Add the lamb cubes and shake to coat with the marinade. Marinate the lamb at room temperature while assembling the Yogurt Cucumber Dipping Sauce.

Preheat the grill to medium-high heat.

While the grill heats, place four to five marinated lamb cubes on each skewer. Grill the skewers, rotating them, until nicely brown but not overcooked, about 8 minutes for medium rare. These will cook quickly, so watch them carefully.

Serve the skewers with the dipping sauce and warm pita bread, if desired.

Yogurt Cucumber Dipping Sauce
1 pint Greek-style yogurt
2 tablespoons fresh lemon juice
2 teaspoons crushed garlic
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh parsley
1 cup diced English cucumber
Salt and freshly ground black pepper

In a medium serving bowl, mix together the yogurt, lemon juice, garlic, mint, parsley, and cucumber. Season with salt and pepper to taste.

WINE PAIRING: Tapteil Cabernet Sauvignon, Red Mountain
An extraordinary violet nose leads to deep flavors of dark cherries, chocolate, and spice that fill the palate. The rich chewy finish lingers lavishly.

Needless to say, my first solo attempt did not go so well. I didn’t seem to have enough fingers, and felt my determination begin to slip. That was when my dad, bless his heart, came to my rescue. As I stood in front of the bathroom mirror, passing different strands of hair to my dad, I knew this was a first for both of us. Soon enough, our collective four hands were an awkward maze of fingers and hair, with my tresses sticking out in every direction (and anyone who knows me knows I have arguably the thickest head of hair on the face of the planet). The end of our adventure resulted in, while not perfection, a fully functional pair of French-braided pigtails. PHEW! Since that fateful day in front of the mirror, I have become a French-braid aficionado, perfecting the art of weaving my hair, but like so many things (changing a busted headlight, going to college, investing for the future, etc.), I could never have done it without the support and patience of my dad.

Behold my mad skills

I know it mustn’t have been a cakewalk for my dad. After all, it must have been much easier to connect with my brother—they had baseball, erector sets, and fishing trips to bond over. How’s a girl with no patience and a tutu to compete with fishing trips? It would have been so easy to let a difference of gender build a bridge between us, but thanks to many out-loud readings of Alice’s Adventures in Wonderland, dollhouse-building sessions, and impromptu Disney-song recitals, we found a way to bond that exists to this day.

For all those new dads out there, don’t be intimidated by the thought of having a girl. There is now a resource to introduce you to the mysterious world of little girls. Tea Parties for Dads: A Crash Course in Daughters for New Fathers cracks open the world of the little lady in your life, exposing the secret of what is so fascinating about all things pink, playing dress-up, mermaids, and yes, even hair styles. Tea Parties for Dads even includes helpful activity recommendations to make you the apple of your princess’s eye. Here is one of my favorites:

Making a strong connection with my father at a young age laid a foundation for a close relationship as an adult, and while I may no longer be a little girl, I know I am still his Punkin, and he is still my Papa Bear. Thank you for always making the effort, Dad.

Happy Father’s Day.

Now it’s emails and voicemails we exchange, not stories by lamplight, but the memory remains, a vivid reel in my head. This memory was stirred when I had the privilege of working on two board books from our Spring 2010 list: What is Green? A Colors Book and Who Hoo Are You: An Animals Book.

Brimming with wide-eyed animals (”I’m a playing, spraying elephant”), and vibrant splashes of color (”What is red?” A heart, a tulip, a sweater…), these books are the creation of Seattle-based artist Kate Endle. Endle—whose art has appeared in murals, greeting cards, and magazines—has found just the right ingredient list for her books: a big batch of fun, colorful images; a dash of playful rhyming schemes; and a copious amount of almost-painful cuteness.

Mix it all together, and you have the recipe for memorable reading moments. And I’m not just saying this from the point of view of a former three-year-old. I dare you not to be smitten with Endle’s curious calico kitten or the smiling yellow sun (which, by the way, we could really use more of in this city). Simply put, there’s no grown-up too grown-up for the bliss these little books bring.

THIS WEEK! Kate Endle Collage book signing at Clover in Seattle. Join Kate, and Caspar Babypants, from 7-9PM at the Ballard Art Walk this Saturday. Music starts at 7PM. Original art from “Who Hoo Are You?” will be for sale. Hope to see you there!

I am the King of the Ill-Advised Hike. The common-sense, follow-them-if-you-want-to-live guidelines that Northwest hiking guru Seabury Blair Jr. emphasizes in the Be Careful section of all of his Day Hike! and Creaky Knees guides are things my friends and I always ignored when we set out on hikes. An adequate supply of water? Nah, no need—there will no doubt be a drinking fountain along the trail. First-aid kit? Only dorks carry those—do we look like klutzes? A topographic map of the trail? Hey, up is up, down is down, and we’ll remember the route we hiked in on . . . etc., etc.

The result, predictably, has been a number of hikes that were unpleasant at best, and injurious or life-periling at worst:

One hike in the hills of Berkeley, California, ended with me stepping in a ditch I couldn’t see in the pitch blackness because we thought “we don’t need a light source—it’s not dark now” when we started. I endured two days of excruciating pain and torn cartilage in my left knee to show for that one.

Another time, only a tense argument followed by a triumph of democracy (two of the three of us voted to turn back while we still had a bit of daylight) between the hikers saved us from getting lost in the darkness far from the main trail on a brisk winter evening on Mt. Tamalpais in Marin County, California, when we had, of course, zero provisions. I suppose we would have survived the night, but to this day, I can still visualize the headline that could have appeared if we’d made the wrong decision: BODIES OF THREE IDIOT HIKERS AIRLIFTED OFF MT. TAM.

I don’t even want to think about the time a family member urged the others to hike from a vista point at the Grand Canyon to the base of the canyon on a whim one very hot September afternoon—again with absolutely no plan, map, or provisions. (For once, I wasn’t that family member.) Fortunately, that whim passed or the family threatened to throw the one who suggested the idea into the canyon; I forget which.

The belabored point I’m trying to make is merely that tired or aging limbs are not the only obstacles to invigorating, enriching, safe hikes. The biggest obstacle is often the muscle located within the skull. And the deft, entertaining way that is addressed is one of my favorite things about Seabury’s hiking guides, the latest of which is The Creaky Knees Guide Oregon. It’s the second of his books offering shorter, less-punishing “half-day” hikes for those with physical limitations that make longer, more challenging hikes impossible—or who would rather take a lighter stroll that emphasizes beautiful scenery and other visual rewards instead of mountain goat–like climbing skills.

The Creaky Knees Guide Oregon, like all of Seabury’s guides, is written in an entertaining, casual style that is like a friend talking to the reader, sharing stories and vital information. His tales from his own hiking experiences are often laugh-out-loud funny, but always with a point. He’ll tell you the sights and sounds to look out for to best enjoy the hike; with his detailed descriptions of the trails, signposts, and landmarks, you won’t have to worry about getting lost and missing the beautiful waterfall because you turned left instead of right at the junction with the spur trail. The hikes—eighty in all, including four urban trails—featuring all distances, hiking times, elevation gains, effort ratings, best seasons to hike, permit information, GPS trailhead coordinates, and topographic maps. In addition, hikes that allow—or are especially ideal for—children and dogs are identified.

And Seabury knows it’s no laughing matter to prepare thoroughly for even the most benign-seeming hike. In addition to “The 10 Essentials” that no hiker should be without, he describes weather and wildlife considerations that hikers should always be aware of (do you know the right thing to do if a mountain lion confronts you?). In his specific hike descriptions, if there’s a particularly hazardous or physically challenging section, he’ll tell you about it. These hikes are intended to be exhilarating and refreshing—not survivalist treks filled with surprises and danger. Seabury went out and risked his own limbs so you wouldn’t have to!

We haven’t even talked about the geography this new Creaky Knees book covers—the vast, fascinating state of Oregon, that’s what. Everything on the beautiful extended coast from Astoria to Whalehead Cove, the Columbia River Gorge, Mount Hood, Central Oregon, more remote corners of the state, and urban trails in Portland, Salem, Corvallis, and Eugene. Even the most ambitious creaky-kneed hiker will need years to try all these hikes!

I know I’m itching to try them myself. And thanks to Seabury Blair’s terrific new The Creaky Knees Guide Oregon, for once my brain is going to be as ready for these hikes as I think my legs are.

Our first wedding anniversary is approaching in a few months, and I think it presents the perfect opportunity to bridge that gap and make a meal together. If it’s a disaster (unlikely), we’ll have a great story to tell our kids someday. If it’s flawless, we’ll have a wonderful memory of the dinner we shared.

I turned to The Newlywed Kitchen for menu ideas. This cookbook serves up inspiration in two forms: with the recipes themselves as well as through the stories from celebrated food personalities and their spouses. I can find the recipe for Anniversary Pea Soup with Seared Sea Scallops and then smile about Sally and Carl Mohr’s annual tradition of eating beef burritos and champagne to celebrate their special day.

When I suggested the plan to my husband, he was cautiously on board.

“But what if I burn something? Or miss an ingredient?” he asked.

“I’ll be right there with you though, that’s what’s so great!” I replied with enthusiasm.

And it’s true. Whatever happens in the kitchen that day, we’ll be side by side, relishing the other’s companionship. Isn’t that what marriage is all about?

The fun part was selecting the menu. There are so many excellent recipes, it was hard to narrow them down into one attainable, complementary meal. Should we start with Henry’s Famous Spicy Wings (my husband’s choice) or the Zucchini Fritters with Tangy Yogurt Sauce (mine)? Should we have the Creamy Kale Gratin or the Warm Roasted Potatoes with Basil Pesto on the side? And for the main dish, would we go for the Chicken Piccata with Mushrooms and Leeks or perhaps the Pancetta-Wrapped Pork with Gorgonzola Sauce?

My husband and I ultimately decided on the Warm Mushroom Salad with Ginger Soy Vinaigrette, Roasted Parmesan Broccoli with Toasted Bread Crumbs, and Grilled Porterhouse Steak with Blue Cheese Butter. Then we’ll satisfy our sweet tooths by baking Triple Chocolate Fudge Brownies (recipe below).

And because we couldn’t stop drooling, we also chose our breakfast for the next morning: Topsy-Turvy Apple French Toast. We can’t wait!

Triple Chocolate Fudge Brownies
Makes 24 brownies

8 ounces unsweetened chocolate, coarsely chopped
6 ounces bittersweet chocolate, coarsely chopped
1 cup (2 sticks) unsalted butter
1 3⁄4 cups sugar
2 tablespoons cocoa powder
5 large eggs
1 tablespoon vanilla extract
3⁄4 teaspoon espresso powder
1⁄2 teaspoon kosher salt
1 cup flour
6 ounces chocolate chips (semisweet, bittersweet, or white)
1 1⁄2 cups chopped walnuts, pecans, or hazelnuts (optional)

Preheat the oven to 325 degrees F.

Grease a 13-by-9-inch glass or light-colored rectangular pan and line the bottom with parchment paper.

In a microwave-safe bowl, melt the unsweetened chocolate and bittersweet chocolate with the butter. Microwave in 20-second intervals, until about 80 percent of the chocolate has melted. Stir the chocolate mixture—the remaining chocolate will melt from the residual heat. Set aside to cool.

In a large bowl, stir together the sugar, cocoa powder, eggs, vanilla, espresso powder, and salt. Add the cooled chocolate mixture and stir until combined. Stir in the flour, chocolate chips, and the nuts.

Pour the brownie batter into the prepared pan and bake for 30 to 35 minutes. Don’t overbake the brownies—they should be slightly soft in the center when you remove them from the oven. For cleaner slices, wrap the brownies in plastic wrap and freeze for 1 hour before slicing. The brownies will keep, well wrapped, in the freezer for up to 2 weeks.

A Versatile Recipe for the Hearty Greens You Don’t know What to Do With
(2 to 4 servings)

Just about every visit to the farmer’s market or delivery from a CSA will yield one big, bushy bunch of greens. I suspect that too often these gorgeous greens are just discarded. Whether attached to beets, kohlrabi, turnips, or just simple kale, those coarse-looking greens are indeed edible, and I don’t mean in that bland macrobiotic-steamed-brown-rice kind of way. They are really yummy, especially prepared in this simple Japanese-inspired style. There are no quantities here; each batch of greens will have a different flavor and quantity; just sprinkle the other ingredients sparingly on the greens until you get a flavorful blend.

Ingredients
1 bunch hearty greens—kohlrabi, beets, turnips, or kale
toasted sesame oil
Good-quality soy sauce
Furikake or toasted sesame seeds*

Tear the leaves from their tough ribs and stems. Bring a pot of water to a boil, add the leaves, and boil until tender, 1 to 3 minutes depending on the type of greens.

Drain the greens in a colander and push on them to remove as much water as possible.

Roughly chop the cooked greens and place them on a serving plate. Sprinkle lightly with sesame oil and soy sauce; toss to coat. Sprinkle with the furikake and serve as a side dish or salad.

* Furikake is a Japanese condiment made from sesame seeds, nori seaweed, and sea salt that’s used as a seasoning for rice and salads. It is available at most Asian grocery stores; you can substitute toasted sesame seeds and a sprinkle of sea salt.

No. In my family, we watched the Olympics for the ridiculous, shimmering figure skating outfits.

The 2010 Olympics were great: We had Russians in controversial aboriginal outfits; men in their customary tights, frills, and sparkle; and women with more makeup than Broadway stars.

But while the outfits were laughably fabulous, the Olympics aired another important segment this winter. As the Olympic torch relay passed through Churchill, British Columbia, cars were stopped in the streets to make way for passing polar bears. In the spotlight of the Olympics, people also stopped to think about the threats to polar bears in Canada. As the self-proclaimed polar bear capital of the world, the city of Churchill is worried that global warming is beginning to destroy their claim to fame, and without changes by humans, polar bear extinction is all too possible.

We love polar bears here at Sasquatch Books. Even more than a muscular man ice-skating in feathers, sequins, and body glitter. A few years ago our press published Winston of Churchill, a book about a debonair polar bear fighting global warming in town of Churchill, Manitoba, in Canada.

The polar bear hero, Winston, says, “The ice is melting. We are losing our home. The time has come for action. This is no time for ease and comfort. It is the time to dare and endure.” With words for action, strength, and hard work, Winston sounds like he is encouraging a gold-winning Olympic team. The Olympics may be over, but the fight to save the polar bears from global warming is just beginning.

While the residents of Churchill were excited that the Olympics visited their town, they were more proud of their furry white neighbors. In an interview in Montreal Gazette, Gary Lunn, Federal Minister of State for Sport, diplomatically said, “There’s the power of the flame and the power of the bear. And nothing would be cooler than for a polar bear to see the flame go by.”

Just imagine a polar bear—wearing sequins and feathers and ice skates—watching the Olympic flame pass by! That would be a great show. Until then, as you’re remembering those shimmering figure skaters and chuckling to yourself, grab a copy of Winston on Churchill to keep polar bears in the spotlight.

You can also enjoy and celebrate them with our fun new polar bear title, Polar Polka. (You’ll need to entertain yourself somehow now that you can’t make fun of the figure skaters’ outfits!)

Jeanette is also the one responsible for my newfound love of the 99 Ranch Market. Mark my words. Do not be intimidated by your local Asian grocery. Explore. Enjoy. If your trips are anything like mine, they will undoubtedly yield simple treasures (pristine portobello mushrooms for significantly less money than seems reasonable) and unexpected delights (red bean ice cream!—who knew?). The Asian Grandmothers Cookbook is also an informative resource for those who are unfamiliar with the staples of Asian cooking. Hint: White pepper and sesame oil are versatile must-haves for your pantry!

So after rigging a makeshift steaming operation using a mismatched skillet/basket/lid and investing some time prodding and primping the skins . . . the gloriously authentic result is pictured here: Our shiu mai was a hit!

Though my grandmother happened to be Norwegian and not Asian, I know she would be proud of our accomplishment. Like many of the women who inspired Tanumihardja’s collection, my grandmother knew the value of a well-cooked meal and wasn’t afraid to spend extra time and effort making something special to nourish her family. Maybe your grandma taught you how to make Norwegian rømmegrøt, or oyako donburi, or nothing at all. Regardless, The Asian Grandmothers Cookbook offers a wealth of ethnic specialties that are accessible to the modern home cook. And whether they’re of Chinese, Japanese, Indonesian, Vietnamese, or Indian descent, it’s clear that all of these Asian grandmothers have something delicious to add to the mix. So follow their lead: Take some time to slow down and savor the legacy of another generation’s or another culture’s culinary favorites. You won’t regret it!

Shiu Mai (Pork and Shrimp Cups)
Dried black mushrooms give these tidbits an earthy flavor while water chestnuts add crunch. And this dim sum staple is easier to make than you may think. Look for fresh or frozen round shiu mai skins in Asian markets—the thinner the better. If you can’t find shiu mai skins, thicker gyoza or wonton skins (trim off square corners before using) will do. The skins come in packs of about 50.

Time: 2 1/2 hours
Makes: 3 dozen (10 to 12 servings)

1 pound ground pork
6 medium dried black mushrooms, rehydrated and finely chopped (1/2 cup)
8 ounces shrimp, peeled, deveined, and chopped with a food processor or cleaver
1/3 cup finely chopped water chestnuts (about 5 canned pieces or 3 peeled fresh pieces)
1/4 cup finely chopped green onions, white and green parts (4 stalks)
1 tablespoon cornstarch
1 teaspoon sesame oil
1 teaspoon soy sauce
1 teaspoon Shaoxing rice wine
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon ground white pepper
12-ounce package dumpling skins

In a large bowl, combine the pork, mushrooms, shrimp, water chestnuts, green onions, cornstarch, sesame oil, soy sauce, rice wine, sugar, salt, and pepper.

Set the dumpling skins on a floured work surface and cover with a damp towel. Make a circle with your left thumb and index finger (right if you’re left handed). Place a dumpling skin over the circle and scoop 1 tablespoon filling into it. Let the filling drop halfway through the hole and gently squeeze your hand to shape it into a cup, leaving the top open. Put the dumpling on the work surface and gather the edges of the skin around the filling, pleating the edges to form petals. The top should remain open. Stand the dumplings upright 1/2 inch apart on a greased plate that will fit in your steamer. (The size of your steamer will determine how many dumplings you can steam at a time.) Repeat until all the filling is used up. Brush the tops of dumplings with oil.

Set up your steamer.

Fill the steamer pan half full of water and bring to a rolling boil over high heat. Reduce the heat to medium until you are ready to steam.

Return the water in the steamer to a rolling boil. Set one plate of the dumplings in the steamer basket or rack. Cover and steam over high heat for 15 minutes, or until the pork is no longer pink. Pierce a dumpling with a sharp knife to check doneness. Turn off the heat and wait for the steam to subside before lifting the lid. Lift it away from you to prevent scalding yourself and to keep condensation from dripping onto the dumplings. Carefully remove the basket or plate and set the dumplings aside to cool. Repeat as many times as necessary.

When the dumplings are cool, transfer to a serving platter and serve immediately.