Supper. I love leftovers!

I cooked this on Sunday, intending to have it as supper, off and on this week. First I put the two chicken breasts in the glass bowl--sprinkled with salt and pepper, drizzled with olive oil--and baked them for one hour in the oven, 350 degrees. Then I got them out of the bowl so that I could use the drippings and olive oil mixture elsewhere.


Here's where I used it, in this great big saute pan so that I could first cook my cippolini onion and carrots, then braise my variety of greens and spinach. I think that I have Kale. Is that kale, y'all?

So, you see the fresh vegetables which I reaped at the Portland State University Farmers Market which opened this past Saturday. Yummy. I also bought a jar of Mango Madness, a fine pepper jelly from the Rose City Pepperheads, some Chevreddar goat cheese from Farmucopia in Woodland, WA, some other cheese from Ancient Heritage Dairy, Opal Creek, from Scio, OR. I thought I read on their sign that it was sheep cheese--now that I look at the label I see that it is described as "Artisan made on our farm with raw cow milk, cultures, enzymes and salt." Oh, well, I won't each much of it at one time so maybe the lactose tolerance problem won't kick in. It also says "aged at least 60 days." It ought to make a fine grilled cheese. I also go two smallish chocolate chip cookies sprinkled with fleur de sel (sea salt). Actually, I bought one, succumbed to its tastes and texture, then bought the other one and ate it right then, too! The best morsels I popped in my mouth as I made my way through the market!

Friday night at 3 Doors Down Cafe, SE 37th and Hawthorne, once again

Draught prosecco is now available at the restaurant. If you look closely you can see an empty glass in the center of the photo with the Bayern label and lion's head just to the left of it. That glass is attached to the handle that you pull on the machinery that contains the prosecco. I guess that's called a spigot that the liquid flows through, though I'm not sure at all.


My drink was prosecco, lemon sorbet with lemon peel. Very refreshing. This is the same shaped glass that is on top of what I'm calling the spigot.


I took this photo with my iPhone--I love that phone's many uses, but as yet I am not too crazy about the camera aspect of it. However, I could not get a decent photo (not enough light) of this big, hearty bowl of soup with the D50, so I used the iPhone and it's flash. The soup is mini meatballs and escarole in chicken stock. Let me tell you, I have eaten many a meat ball at 3 Doors Down Cafe, but none exactly like these. They were firm yet light. By that I mean they held together very well as meat balls and cut easily with the spoon, but they almost didn't need to be chewed--they just sort of melted and/or crumbled apart in my mouth. And that escarole was tender and tasty. Finishing it all of--grated parm. Along with the chicken stock, these ingredients added up to a soup I would like to have again next Friday.


My next and last course was this appetizer, a great combination of smooth, creamy Miticrema fresh sheep's milk cheese from Montesinos, Spain, along with Padron pepper jelly (made by chef owner Dave), prosciutto rossa, 30-year-old balsamic vinegar and grilled bread. First I picked up a slice of the bread, then spread a bit of the cheese on it, followed by a generous dollop of the pepper jelly. Then I cut a bite of the prosciutto with my fork to have at the ready after I took a bite of the loaded bread. Wow. Taste, texture, and just enough heat from the Padrons. To get this photo I took my plate over to a table near the window--you can see the light still outside that filtered in through the blinds which allowed me to get a photo that I liked with the D50.

All in all, if I were to score tonight's dining experience at 3 Doors Down Cafe, I'd put it at 10 out of 10. Can't help it, y'all. It's true.