We're back from Portland after a relaxing week in the city and at the beach.
It's really hard to decide where to have breakfast - at Stumptown Downtown for the best espresso (and good bagels or decent pastries) or the Pearl Bakery for the best bread and pastries (and decent espresso). We opted for the Pearl Bakery.
Gibassier and Cappuccino at Pearl Bakery
We then visited the Clear Creek Distillery and had a guided tour by the proprietor, Steve McCarthy, with whom I had gone to college. We tasted the most extraordinary pear liqueur and pear brandy and cassis liqueur and grappa and ... I can't remember what else, for some reason.
The pot stills are imported from Germany and are the same as have been used for hundreds of years to distill eau de vie, except for the modern electronics, of course.
Barrel aging room with Steve, my wife (on the left) and DIL (in the middle). Steve's the one with the beard.
We had lunch after this at the St. Honoré bakery-café. Yummy bread and a smoked duck breast salade. Bakery in action for entertainment.
Scoring boules at the St. Honoré Bakery
My grandson had just finished a week at "Rock and Roll University." We attended the final concert.
Theo's the vocalist.
Then, off to Neskowin for 4th of July fireworks (viewed from our terrace).
We did some wonderful day hikes.
I got in a bit of baking. An unfamiliar oven is always a challenge. This Italian Bread was baked using Susan's Magic Bowl technique.
We had a wonderful time. It was hard to leave. It always is.
Mt. Hood from PDX
Now to try to catch up with the NYBaker recipe tests.