Kelsey Malie


Sunday, August 30, 2015

Chambray: Gap; Jeans: Gap; Boots: Rocket Dog (available in black)

There hits a point in every season when I get completely fed up with said season and start dressing for the season I want to have, not the season I have. 

In winter, after months and months of tights, I'll get absolutely fed up and wear a skirt without tights, freeze to death all day long, and then think better of it the next day. Same goes with spring. There's always a day in Portland's chilly, wet May, that I wear shorts when it's still only hitting 60 degrees and suffer goosebumps all day. And so it happened this summer, when the weather has been consistently in the mid nineties and we haven't seen significant rain since March, I broke out the ankle boots, brand new olive jeans, and a crisp new chambray. And I walked to the market. 

I happened to be in luck, though, because it appears that Portland became entirely fed up with this nightmarishly hot and dry summer. Our entire state (and Washington as well) is burning to the ground, the lawns are brown and dusty, the waterfalls quiet and low, the trees thirsty, and our home gardens burning in the sun. This weekend, the rains came. 

I woke up on Friday night to a booming thunderstorm, the likes of which I haven't seen since moving away from Tacoma to Portland two years ago. I lay awake counting the thunderclaps and measuring the distance in seconds. At one moment it was right overhead and I felt giddy. Saturday morning, on our walk to the market, the winds were whipping leaves off the trees and it felt like an early fall was in the air. It has been raining on and off, in torrential downpours, ever since. I can only imagine that the entire earth was and is soaking up every last second of moisture, and I can only hope that some of this rain helped to quell our raging forest fires. 

In the meantime, while I hope and pray that this weather keeps up, I'll be wearing these olive high-rise jeans from Gap over and over and over again. P.S. They're available in burgundy too!

Feast is Coming

Tuesday, August 25, 2015

It's almost here. That weekend in September that requires a full week of detox. Or stretchy pants immediately afterwards. Or long nights sipping and tasting. Feast is less than one month away. And that's reason to celebrate.

What's Feast? For those that haven't been in Portland, or reading food magazines or blogs, it's a food-festival-ish weekend in September (the 17th-20th) that takes place in downtown Portland and celebrates food from across the nation (with a focus on Oregon chefs and Oregon's bountiful food scene). It's not to be missed. And you'll find yourself shoulder to shoulder with some of the foodie greats in PDX and beyond.

Once you purchase a ticket, you're in the event and all food and drink is unlimited and flowing. No "fee + token" arrangement for Feast. Just indulgence. Be sure to have your hands free of cell phones, cameras, and doo-dads because it's a two handed eating and drinking affair.

This year, I'll be attending:

Widmer Brothers Brewing Sandwich Invitational on Thursday, September 17th. You can still buy tickets!

The Grand Bounty Tasting on Friday and Saturday, the 18th and 19th. You can buy tickets here. This is a great starter event (at $60 it's less expensive than some of the other events) and offers a HUGE selection of Oregon food and drink. 

The Tillamook Brunch Village on Sunday the 20th. It's a smorgasbord of brunchy snacks and Bloody Mary bars. It's well worth the price to taste brunch creations from chefs around the nation. Tickets still available! 

Read more about other events, like The Drink Tank events, food classes, and other fun events here! Hope to see you there!

Farm to Table with The Seeker

Monday, August 24, 2015

This post was sponsored on behalf of The Seeker Wines via One2One Network. All opinions stated are my own.

The Farmer's Market on a Saturday morning, when it has just opened and there's still a cool breeze in the air, smells like a wonderful farm. I'm always hit by the smell of tomatoes, basil, and corn, when I enter the Park Blocks this time of year. And then the smells keep coming - fresh beeswax candles, sliced and dripping peaches, locally roasted coffee brewing, big skillets full of local pork and vegetables heating up, the sizzle and aroma of butchered meats on a grill, fresh bread waiting to be broken into. It's enough to make a girl that doesn't cook, want to cook. 

This Saturday, we loaded our market basket up with the best things we could find: big Early Girl tomatoes, juicy and red, heads of fresh, leafy bunches of cilantro, sweet summer corn, sweet onions, Soppresata from a local charcuterie, a big sourdough loaf from a delicious bakery, and a giant bouquet of massive, sunset colored dahlias. 

Saturday's dinner was an experiment in seeking to bring only the farm to the table (well... a dried bag of beans came into play, so there was some non-farm on the table) in a healthy dish that would pair well with a brand new bottle of summery white wine. We created a wonderful farm fresh salad to go with a new (to us) bottle of wine from The Seeker. We tried The Seeker's Sauvignon Blanc from New Zealand (though we have a Pinot Noir waiting in the wings for round two of this farm-to-table dinner spread) as the day was hot and hazy and Oregon covered in a hot, low-hanging smoke from many wildfires burning through the Northwest. The air quality was so bad that we were not supposed to go outside (a waste of a summer weekend), but it turned into the perfect day to have an adventure in our own home with a wine that shared a bit of our farm-to-table mission. The Seeker's winemakers are committed to sustainable vineyard practices, reducing waste, and turning that process into a daily adventure.

The Sauvignon Blanc was a very zesty, full-bodied wine (like you'd expect from New Zealand) and was a bright wine perfect for a summer table. It paired well with a bright and limey salad as it had lots of citrus notes and a juicy finish. For the lover of sweeter, bigger, and juicier wines, this is a perfect summer sip and would go wonderfully with a grilled fish and a porch view. 

For our farm fresh salad recipe, read on:

You'll need

2 large, ripe tomatoes
3 ears of corn
2 cans (or 1 bag, soaked and cooked) of black beans
1 bunch of cilantro
1 sweet onion 
2 limes
Salt, pepper, and hot sauce to taste

Roughly chop tomatoes and place in a large bowl. Slice corn off of the ear and boil for 2 minutes. Drain corn and add it to the tomatoes. Cook and prepare black beans (or use two cans of black beans) and add to the salad. Roughly chop 1 bunch of cilantro and add. Dice one sweet onion (soak first if it's not a sweet onion and is harsh) and add to salad. Juice two limes and add, along with salt, pepper, and hot sauce to taste.

Open a bottle of The Seeker Sauvignon Blanc and enjoy!

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