Today I took my "second crack" at coffee roasting. After a six year hiatus I dusted off my roaster and made two batches of bean. I've learned a ton about coffee in the past six years so I am very excited to try my roast tomorrow.

Before leaving Hood River I had to stop and pick up some bean for the week. Talked to the roaster at 10 Speed and he set me up with Kickstand which they used at their shop and Columbia which he thought I would like even more. Both not quite a full city roast...they stop the roasting just before second crack.

A full pound (which is rare in the micro roast world) for just $13...even more rare!

So obviously these don't stand up to fresh cinnamon rolls, BUT they are mighty tasty and simple-n-fast to make. Even the next day they taste just as good after a quick 16 second nuke job. Not sure where they are all sold but we can get them at Whole Foods and New Seasons.

So obviously these don't stand up to fresh cinnamon rolls, BUT they are mighty tasty and simple-n-fast to make. Even the next day they taste just as good after a quick 16 second nuke job. Not sure where they are all sold but we can get them at Whole Foods and New Seasons.

A wonderful Sunday drink: vodka, ginger beer, and lime. Served in a copper cup at Centro in downtown Des Moines, IA.

If you like gin I highly suggest that you splurge a bit and buy a bottle of Hendrick's. Hands down the best gin I have ever had.

Years ago we dropped all cooking magazine subscriptions except Cooks Illustrated; we subscribe both to the magazine and the online editions. I can't recall making any of their recipes that I did not thoroughly enjoy...last night was no exception. After a wonderful day outside, we spent several hours in the kitchen making enchiladas verdes and brown rice with cilantro and black beans (note: you need a Cook's Illustrated subscription to view links). The 2 hours and 45 minutes it took to make the meal was worth it...can't wait to have leftovers today!

This is our Thanksgiving meals thanks to our Salem friends, the Harringtons. I'm sure John and I will EXTEND the drink list.

After a hike in the Tillamook State Forest this past weekend we stopped at Out AZA Blue which is quite the experience. The first time we went there last year we were completely blown away by this convenient store which has an award-winning 5-Star Chef Gabriel as an owner. So while you will find your typical convenient store goods, you will also find a decent wine selection (yes, several $150 bottles of primo California, Italian, and French wine), phenomenal gourmet food, and scrumptious desserts. This photo is of Chef Gabriel's infamous sour eggs which is essentially an egg cooked inside of homemade bread topped with sauteed tomatoes and onions...absolutely heavenly! So the next time you are on Hwy 6 (west of Portland) on your way to the coast, stop by for some fantastic food...you won't be disappointed!