Eat Here, Get Gas (via jen d. cox)
Cinco de Mayo Carnival - Waterfront Park, Portland, Oregon.
Cool time lapse video of last week’s carnival.
The deets:
- Shooting 1 second exposures every 2 seconds
- A total of 2683 images in this video, played back at 12fps.
Reblogged from: ianlee
It’s a sheet music roller-coaster! I really dig this clever ad for the Zurich Chamber Orchestra.
'The Ack' for Portland Mayor
I just read through the ballot for this month’s elections and couldn’t resist commenting on one particular choice for Portland Mayor. Right above Sam Adams is David (The Ack) Ackerman. I’m so glad he was able to put his nickname in parentheses on an official form.
I love this town.
That Par 3 (via my flickr)
It’s no wonder why so many people love golf. I’m not good at golf, but it’s still fun.
This is the hole where Cory and I both made an amazing par-saving shot from the bottom of a hill that drops down 40 feet behind the hole. Best shot of my life.
Today I made the best putt of my life on a different hole. A 20-footer from the fringe!
Marinated Stuffed Grilled Pork Tenderloin
Whoah, what a mouthful that title was…regardless, this was delicious, and the whole meal was made for under $20…
2 Pork Tenderloins, medium size (on sale for like $6 at Safeway!)
1 bunch of fresh spinach (cleaned)
3 cloves garlic (smashed, pressed, whatever)
1/4 of a red onion, diced
Marinade:
1/2 c. olive oil
2-3 Tbsp. Balsamic Vinegar
Butterfly both tenderloins, generously salting and peppering both sides. Place in plastic bag and add 1/2 c. olive oil and 2-3 tbsp. of Balsamic Vinegar. Let marinade overnight.
Stuffing. Add around 1 tbsp. of olive oil to sautee pan. Add chopped onions and garlic. Let cook until onions become soft. Add spinach (be sure it’s been dried after it was cleaned) and cook until spinach wilts, 2-3 minutes. Remove from heat and set aside.
Lay out tenderloins flat and spread the cooked spinach mixture evenly across the surface. Sprinkle generous portion of Feta Cheese over the spinach topping. Roll both tenderloins closed and secure with string or bamboo skewers.
Grill on a medium grill for about 20 minutes, or until pork reaches desired doneness.
Technically, i screwed these up on the grill, overcooking one side, as these butterflied tenderloins are kind of hard to turn and sear on all sides. But when I let them rest and then carved them, the base was charred, but had this great “crispy bit” char flavor akin to a bbq pulled pork sandwich. I actually would prefer one side overdone, as teh rest of the pork was fork tender and unreal flavor-wise…
I also served this with grilled asparagus (with a little olive oil, salt and pepper) and grilled corn, which turned out to be unbelievably awesome. I just put the whole ears in the coals and let them hang out for a while. Make sure you soak the ears before you put them on the coals though…
One of the best meals I’ve had in months. Well done, Mr. Null.
Reblogged from: areyougonnaeatthat
“Portland will buy you flowers from the farmer’s market and find your lost earring.
Drew Zandonella-Stannard
I remember this from my 7th grade teacher’s class, Miss Abbott, and for some reason it still cracks me up.
Do teachers get some Poster Plethora Depot catalog that we don’t know about?
Yes, she had a plethora.
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