snapshots of the weekend.

The past week the weather has been absolutely gorgeous in Oregon. I am currently reading New York: The Novel by Edward Rutherford, and I am loving it. The way that he weaves the stories of the characters together, and transcends through time to tell the historical events of the city's beginnings is really powerful. Rutherford is a great storyteller, and I love that it is set among true events, with bits of history weaved into the story lines. Would definitely recommend it.

The weather being wonderful does a funny lively thing to people everywhere, however, even more so in a place that scarcely sees the sun throughout the long winter. By this I mean that when we get a day like last Saturday, 70 degrees and not a cloud in the sky, the entire population of Portland is outside. Everyone is out walking their dogs, running along the river, getting the yard work done. The often cloud-covered mountains are completely visible, looming over a city where everyone is cheerfully talking to their neighbors as you walk by. Oh, the joy of spring.

We had friends over for Easter brunch yesterday, and it was a wonderful gathering of good people, laughter, and great food. Mike and I made a lemon olive oil cake with homemade whipped cream, and cheddar scallion muffins that were absolutely delicious. Everyone brought over some impressive dishes, and we dined on flatbread pizza, lamb stuffed peppers, and scalloped potatoes. The mimosas were plentiful, and a very entertaining game of cranium ensued. Here are a few snapshots:

Joe doing charades. Photos by Mike Noel

Here is the recipe for the cheddar scallion muffins. Easy & truly delicious. 

(from ming makes cupcakes)

                                                 4 cups of flour             1 stick of melted butter

                                                 2 T baking powder      2 cups shredded sharp cheddar

                                                 1 tsp baking soda        2 cups of sour cream

                                                 2 tsp salt                        1 cup chopped scallions

                                                 4 eggs                             1 tsp dried chives (optional)

Mix together the flour, baking powder, baking soda, and salt. Add eggs, butter, and cheddar and beat until combined. Add sour cream, scallions, and chives. Mix until light & fluffy. Drop handfuls into a buttered muffin pan, bake at 350 degrees for about 15 minutes. Serve with whipped cream cheese.