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Fresh Strawberry Ice Cream
Oregon’s berry bounty is impressive, especially in the summer. Wave after wave of variety comes into its own and it can seem overwhelming when the time comes to choose which one to work with, but after much deliberation, Nate and I think that we’ve finally decided on what our favorite is. Is it the plentiful,…
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Strawbanero Sorbet
Sorbet gets a bad rap. “Why would you want to eat that when you could have ice cream?” “That‘s gross, no thanks. I’ll take the good stuff.” “Aww, I’m sorry that’s all they have for you…” Rude. I’m going to make something clear here. If you think that sorbet is gross, it’s because all the…
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Chilaquiles
Everyone seems to have a default breakfast. You know the one. You’re mulling over what to eat in the morning, then you sigh and say “I’ll just make this. Again.” Very frequently, it’s a rag tag assembly of whatever you have on hand in your fridge on a regular basis. It’s a reflection of your…
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Larb Burgers
All I can really glean from this recipe is that we come up with really good ideas when we’re drunk. So, one hot day recently, we were making larb and drinking a questionable amount of a tasty IPA (like you do), and then one of us—of course I can’t remember who—came up with the idea…
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Nate’s Pinot Noir Marinara
Marinara is a mother sauce that you can use in all sorts of Italian dishes, from spaghetti to pizza to lasagna to meatball subs, even just for dipping breadsticks. Jon and I make marinara differently. His turns out smoky and rich. Mine is more bright and floral with a slight acidic edge. (I think it’s…