As the years roll by...

Just the experiences of a world-traveling, food-appreciating, guitar-playing Oregonian.

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Our Gardens: An Update

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This weekend's cooking and dining adventures.

[matthewgstickler]

Our Gardens: An Update

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Grilled hanger steak, potatoes, and artichokes from our garden, enjoyed with 1989 Château Prieuré-Lichine Margaux from the cellar.

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All hands on deck at dawn... We had a mild thunderstorm pass through at five AM. I decided to take a few pics of the patch afterwards as the sun rose.

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Caprese salad and tortellini with ham and peas, featuring peas and basil from our garden, enjoyed al fresco.

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Italian Sandwiches on homemade French Baguettes, enjoyed with pesto pasta featuring fresh basil from the garden and a twenty year old Syrah from the cellar.

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The best of ever times. I brought a bottle of 1989 Bordeaux from the cellar and Bob pulled out a bottle of Gigondas from his recent trip there. I also brought the pickled, wild, West Virginia ramps that Jason Stickler gave me.

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Blueberry Pie made with our Blueberries

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Cloudy Monday Skirt Steak Fajitas and Margaritas

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I’ve come to Tony’s many times to buy fresh seafood. It’s a great old-fashioned fishmonger type operation. They smoke their own salmon and boil their own crabs. This is the first time that we have dined there. Most of the items are deep fried, very good and certainly fairly priced. We had a bottle of Oregon Pinot Gris that was $15. Business was brisk. Our total bill with wine and tip was $60. We have no sales tax in Oregon. There was enough to bring home for Dillon. Not bad considering halibut and crab cakes were involved.

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For Father's Day we kicked things off with Prosciutto e Melone on the pool patio. We followed that up with an artichoke from our garden, Vongole, Pane alla Grillia, and Spaghetti con Acciughe e Mollica on the deck.

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We spent the last three days, after the BBQ party, relaxing with Molly by the pool and on our deck, enjoying leftovers and our new fancy umbrella that has solar powered LED lights. Perfect weather. We have a Father's Day dinner planned for tomorrow. The weather is expected to hold out.

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We had friends over for Memphis and Carolina BBQ, smoked slow and low, with sides.

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Rode the Vespa to the farmer’s market for morels and porcini. Picked some peas from the garden and made a pasta.

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Are ya ready for the summer? We have deployed the kiddie pool. It might hit ninety on Sunday. We kicked the weekend off with a sourdough and shrimp remoulade pool party.

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Adana Kabobs