It’s time to eat in Portland! Being a celiac it’s sometimes hard to find the perfect dive bar with good food. The White Owl Social Club is just that – gluten free friendly. Looking for something a little more refined? We visited one of Portland’s top dining spots – Imperial. Both experience wont’ be forgotten. Let’s eat!
The White Owl Social Club opens at 3pm and we visited on a Friday afternoon – great way to end the week.
Large tables for friendly gathers and the dance floor is big if you visit late.
The food. I had the gluten free friendly fried chicken burger and Bryce had the White Owl burger. The special sauce? So good.
Time for a little casual fine dining. If you’re wanting to check out Imperial, then I suggest making a reservation. The food was fantastic and full of rustic flavour.
Flat bread and roasted beets with goat cheese and pistachios.
Our mains – we both had the feature. Wood fire roasted loin and chili marinated sea bass. I ate every bite.
Overall, Portland has some of the best eats and I only wish we had more time to check them all out. Thanks for visiting and happy travelling.
It’s summer time and my rhubarb plant is harvested. That means it’s time for rhubarb cheesecake. This delicious summer time treat is full of sweetness with a just a tad of bite. Oh, and it’s gluten free. The bonus part is you’ll have a lot of the strawberry rhubarb jam left over for toast or crumpets. Let’s get baking!
2 cups of rhubarb
1 1/2 cups of strawberries
1/4 cup of sugar
1 tablespoon of lemon juice
a cup of gluten free graham crackers
1/4 cup of butter
2 packs of cream cheese
1/4 cup of white sugar and brown sugar
2 teaspoons of vanilla
1/2 a cup of the strawberry rhubarb jam
Okay, first gather all of your ingredients. Time to make the strawberry rhubarb jam. This is the good stuff.
Cut the rhubarb into 1 inch pieces, anything larger and the fibres will be too long, even when it’s broken down, then cut the strawberries into quarters.
Add the fruit to a pot with a 1/4 cup of white sugar and the lemon juice. Bring to a boil and simmer for 15 minutes, until it’s getting thick.
Once the jam is thick, let it cool. Set aside a 1/2 cup and jar up the rest.
While the jam is cooking, let’s get the cheesecake base going. Crumble your gluten free graham crackers in your blender or food processor. Mix with 1/4 cup of melted butter. Then, line an 8×8 pan with parchment paper. Press the gluten free crust into the pan. Chill for about 10 minutes.
Whip and soften the 2 packs of cream cheese, then add in the sugars and vanilla.
Once the cheesecake is soft, and lump free, add in the eggs one at a time. Mix well.
Time to layer in the rhubarb goodness!
Take 1/2 of the cheesecake mixture and add in 1/2 cup of the jam you set aside.
Pour in 1/2 of the plain cheesecake mix on top of the crust. Top with 1/2 of the cheesecake jam mix. Swirl. Repeat.
Bake in the oven at 330 degrees for about 33-37 minutes.
Once it’s out, let it cool for about an hour, then pull it out of the pan. Let it cool for another hour and then freeze it if you want nice clean edges. Or, you can be like me and just cut away, creating messy edges that still taste like summertime sweetness.
Overall, this rhubarb cheesecake is delicious and quite easy to make. Thanks for stopping by and I’ll see you again this weekend. Bake up!
The first day of summer is such a great day. Not only is it the longest day of the year, it kicks off an amazing season. It’s official…
Summer is Here
So, what are your plans this summer? Anything fun or exciting? These terms are so relative. It’s exciting drinking fresh squeezed lemonade and exciting packing your bags for Peru. The first I might do, the second, not this summer.
This summer is going to be filled with great eats, beautiful family, and long days outside. Oh, and a book or two, I’m sure.
Just a few weeks ago we finished working on our 17foot Boler. I know, we got another Boler then realized it is far too big for our family of two and a pup, so we sold it. You can see those updates on my revamped Tumblr blog. That’s what we did this past spring – travelled to Vancouver, Seattle and Portland (those posts still to come) and refinished the 17foot Boler. Oh, and we made a headboard and jazzed up one of our guest rooms (photos to come soon, too).
For now, let’s check out some of those great eats I’ll be making this summer!
Remember I mentioned that lemonade? Well, this recipe is sure to excite.
We are headed to Glacier National Park again next week. Last year was so much fun, a tad cold, and we didn’t get to venture the whole going-to-the-sun-road so we hope to do that this year. This avocado mash is a great camping breakfast. Even if you’re not camping!