09 September 2008
29 July 2008
New Road Rage
Brandon and I were recently talking about Road Rage here in Portland.
http://www.newsweek.com/id/149224?GT1=43002
http://www.newsweek.com/id/149224?GT1=43002
26 July 2008
18 July 2008
Joy of Pug Ownership
http://www.nataliedee.com/031108/i-really-wish-these-fucking-dogs-would-shed-more.jpg
29 June 2008
25 May 2008
Pug Crawl 2008
The Pug Crawl is an annual event to support the Portland Humane Society. We didn't dress Keith up but we enjoyed the other dressed up pugs in the parade. My favorite was the young woman dressed as a pirate and her pug was a parrot. Its kind of hard to see the pug's face in the shots I got of them but trust me, there is a pug in that parrot costume. The last pictire is just a really old pug that I thought was kind of funny.
19 May 2008
10 May 2008
06 April 2008
18 March 2008
Stuffed French Toast
The long anticipated first entry for 2008, my recipe for stuffed french toast!
one croissant per person
one egg per croissant
milk
1 tsp vanilla
orange zest
cream cheese or creme fraiche
dried fruit or fruit compote (dried cherries are preferred)
maple syrup
Mix egg, milk and vanilla in flat bottom mixing bowl, add orange zest. Partially slice open croissant leaving part of the croissant halves attached. Spread cream cheese or creme fraiche inside croissant and fill with dried fruit or fruit compote. Press halves together making sure they are secure and filling will not spill out. Bath in egg batter on both sides of croissant. Place on pre-heated frying pan and gently press down with the back of a spatula. Let cook for a few minutes and flip. Make sure evenly cooked on both sides. Serve with maple syrup and enjoy!
one croissant per person
one egg per croissant
milk
1 tsp vanilla
orange zest
cream cheese or creme fraiche
dried fruit or fruit compote (dried cherries are preferred)
maple syrup
Mix egg, milk and vanilla in flat bottom mixing bowl, add orange zest. Partially slice open croissant leaving part of the croissant halves attached. Spread cream cheese or creme fraiche inside croissant and fill with dried fruit or fruit compote. Press halves together making sure they are secure and filling will not spill out. Bath in egg batter on both sides of croissant. Place on pre-heated frying pan and gently press down with the back of a spatula. Let cook for a few minutes and flip. Make sure evenly cooked on both sides. Serve with maple syrup and enjoy!
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