Potent Potables

Fruity Booze

I’m up to my ears in medieval fruits so I’ve started a half gallon each of quince ratafia with vodka (left) and medlar liqueur with brandy (right). These are my own recipes based loosely on 16th- and 17th-century cookbooks I’ve read. #booze #historic #tipple #quince […]

German Yakisoba is a Thing, You Guys

You guys, I made German yakisoba. ??? Let me back up: I started with Nicky Farms’ incredible wild boar/pork caraway-dill sausage, roasted in a quickie choucroute garnis with Savoy cabbage and the juice/garlic/spices from my homemade sour dill pickles, fried onions and horseradish from my […]

Wasting Away Again

Slushy margarita part deux: good tequila, @goyafoods frozen tamarind pulp (from Dashen International Market on 30th/Glisan), lime juice, honey, ice, with a sprinkle of Sarah's Volcano Sparkles™ gifted to me from @spicymarshall #margaritas #drinkglobally A post shared by Heather Arndt Anderson (@heatherarndtanderson) on Jun 25, […]

Pistachio-Rose Cake from the City of Roses

Teacake du jour: baklava-inspired! Equal parts hazelnut meal and AP flour, pistachios, extra butter and egg for richness, sweetened with @portlandsyrups Rose Cordial and @oldbluerawhoney bigleaf maple honey, studded with pistachios. When it came out of the oven I soaked it in @thomasandsonsdistillery White Rose […]

Put Down the Pitchforks and Pick Up the Corn Dogs

Shit’s been getting pretty real in Portland food media lately. The sudden closure of a two-Becky-owned burrito joint has caused indignant accusations of cultural appropriation (both from the “how dare you, sir” and “what’s the big deal” sides), widening the rift between SJWs and white supremacists. […]

Hop To It

  I wrote about the history of hop farming and Chinese hop farmers in Oregon.

Final Fantasy is Reality

My latest piece is live in the Portland Mercury!

Foodbuzz 24×24—Preparing An Epic D&D Feast

Nerds are not especially known for their good health. When thinking of the classic nerd archetypes, most of us easily picture an overweight, acne-ridden basement dweller or a gaunt, bespectacled rail in a black trench coat. And it’s no wonder—based on my research (and common […]

Meyer limoncello

I know this isn’t quite the way the Italians do it,  but I reckon they might if they got their hands on a bushel of sweet Meyer lemons. I don’t have anything against Sorrento lemons, mind, I just think these smooth little globes of sunshine […]

Foodbuzz 24×24: Yes We Can – Food Preservation for the Modern Palate

Now that summer is winding toward its long-lit end, our minds shift toward the harvest. Anyone with a patch of dirt is likely up to their ears in a plenitude of homegrown produce, and this overabundance can daunt the timid. What do you do with […]