VISIT: Union Way in Portland. My sister and I finally made it this weekend to check out this attractive experiment in urban re-development. An “alley” was carved through a city block to create a row of shops connecting Powell’s Books on Burnside with the Ace Hotel on Stark. Not only is it a lovely space of rough-hewn beams with sun streaming in from above, but it also features an impressive line-up of tenants. These include Steven Alan, Danner, and Micah Camden’s Boxer Ramen. I also discovered two new favorites: Spruce Apothecary— check out the amazing fragrance lines they carry, and Marine Layer— for San Francisco-made comfy-stylish clothes at reasonable prices.
BROWSE: the quarterly magazine and website of the resurrected Domino. The design magazine with a cult following is back with a new business plan. You can pick up the holiday issue, their first new issue in four years, on news stands until mid-January.
- This roasted butternut squash and cauliflower soup from Whole Living is a long-time favorite at my house. It’s simple enough for everyday and elegant enough for company. The secret: the sweetness of the butternut squash is perfectly balanced by the cauliflower and balsamic caramelized onions.
- I think I found the perfect lentil soup recipe this week, courtesy of The First Mess. I made two minor tweaks: I added a about half a cup of Pinot Noir Rosé add let it reduce a bit before adding the tomatoes for an extra layer of flavor, and for simplicity, I used Herbes de Provence instead of adding thyme and tarragon separately. Use French green lentils if you can, they keep their texture while other lentils will get a bit mushy.
- At the top of my “to try” list is this leek fennel apple and walnut soup, also from The First Mess. The unique flavor combination (not to mention the gorgeous photo) caught my attention.
LEARN: all about the many types of gluten-free flour and their respective strengths in this brilliant compilation from Meg of Beard and Bonnet. Bonus: Meg provides a curated list of amazing-looking recipes for each flour type. I want to bake my way through pretty much the entire list. Thanks, Meg!