boom of red and pink

updates-1-2pdx boom sweater 3.1 phillip lim target nordstorm coat Pdx umbrella thrifted d&b purse coatPdx screen door fried oyster benedict boom sweater 3.1phillip lim targetportland screen door chicken biscuit gravyjacket: Nordstrom
sweater: 3.1 Phillip Lim for Target
blouse: H&M
pant: Leith
boots: Urban Outfitters

Alas, part duex of the Portland trip. Keeping it weird with the bipolar weather and some overt color and print on a rainy day. Can’t over express how badly I feel for not committing enough time on thelifestyling. It’s the holiday season madness. I hope everyone’s got their Christmas shopping almost in order and your lives are filled with holiday cheer! We don’t want no scrooges, haha.

Quick recap of our foodie Portland Adventure – basically ate our way through town; a bunch of amazing places, you can’t go wrong. Have to admit, my top three goes out to the highly yelp rated places below:

Blue Star Donuts (more complex flavor offering than Voodoo)
Screen Door (brunch)
Pok Pok (Thai)

Photography by Hung Fong
xo, tfny.
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Bacon Almond Quinoa Recipe

bacon almond quinoa rice With the heaviness of thanksgiving feast just around the “waist side”, I decided to add some yummy quinoa to the table for a small friendsgiving dinner we had last night! What’s great about this dish is you can prepare it in advance. I found the super easy recipe on Food and Wine and altered it a bit. Now, let’s head over to the kitchen, all you bacon lovers, and get to cooking:
Makes 4 servings.

Ingredients:

1/3 cup slivered almonds
1 tsp. vegetable oil
3 thick slices of Applewood-smoked bacon (cut into 1/4-inch dice)
1 small shallot, minced
1 cup quinoa, rinsed
2 cups chicken stock
1 sage sprig
1 tbsp. chopped parsley
1 tbsp. minced chives
Freshly ground pepper to taste
Cranberries for a little sweetness, to taste

Directions:

  1. Preheat the oven to 350°. Spread the almonds in a pie plate (I just used a baking tray) and toast in the oven until golden brown (4 minutes); let cool.
  2. In a medium saucepan, heat the oil. Add the diced bacon and cook over moderately high heat until the fat has rendered (about 2 minutes)
  3. Add the shallot and cook, stirring a few times, until softened but not browned (about 1 minute).
  4. Add the quinoa, stock and sage and bring to a boil. Cover and cook over low heat until the stock is absorbed (about 17 minutes).
  5. Remove the quinoa from the heat and let it stand, remain covered for 5 minutes.
  6. Discard the sage and fluff the quinoa with a fork.
  7. Stir in the chives, parsley and toasted almonds. Season the quinoa with pepper. Add some cranberries if you want this to be savory and sweet, and serve!

Bon Appétit!
xo, tfny
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