Bakery Visit #8 – Miranda’s Bakery (Woodburn)

The stop today on the “52 Bakeries in 52 Weeks” Goal – Miranda’s Bakery (#8) in Woodburn. 16832223_801184433373247_2176547059090897319_nThe place was packed. You grab a cafeteria tray and tongs and go over to the cases of sweet breads and start piling. We weren’t sure what anything was so we picked up a selection – sweet breads, a cinnamon roll, a turnover and a jalapeño/cream cheese roll.

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Bakery Visit #7 – Grano Bakery and Market

Wednesday, I visited Grano Bakery and Market for stop number 6 on our “52 Bakeries in 52 Weeks” Goal. Grano just opened a storefront in Oregon City after getting rave reviews at the Farmers Market. I picked up a loaf of Brioche and a Savory Bread Pudding.

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We used the Brioche for sweet French Toast on Saturday morning with homemade clotted cream and maple syrup.

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The Savory Bread Pudding was sliced this morning for a savory French Toast to accompany our farm fresh scrambled eggs. Yum.

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Bakery Visit #6 – Little T American Baker

The last stop on todays “52 Bakeries in 52 Weeks” Goal – Little T American Baker (#6) on 26th & Division.

16425811_791906940967663_687090107558862504_nThe bread looks really good so we picked up a skinny baguette and a petite loaf. The crust looks just amazing – we’re going to have to get out the Texas Olive Oil.

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Bakery Visit #5 – Back to Eden

We continued down Division on our quest for bagels, stopping for our fourth stop today on our “52 Bakeries in 52 Weeks” Goal, Back to Eden (#5) on 28th & Division. This is a bakery food cart with a small selection of cookies, cupcakes, and a breakfast pastries. We didn’t want any additional sweets, so we chose to bypass a purchase (maybe next time).16473580_791902100968147_4625497409397635842_n 16425753_791902127634811_1088474640577322899_n

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Bakery Visit #4 – St. Honore’ Boulangerie

16406709_791900104301680_137431856214187476_nBy the third stop on our “52 Bakeries in 52 Weeks” Goal this morning we were getting hungry, so we decided to have snack at St. Honore’ Boulangerie (#4) on 33rd & Division.

16473146_791900114301679_3178892706112003150_n 16508165_791900110968346_3590421164515900249_nWe chose a cream fill St. Honore’ and an Apple Toast with coffee and the most fantastic hot cocoa. Wonderful – but really enough sweet for the whole day.

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Bakery Visit #3 – Roman Candle Baking Co.

Stop two for the day on our “52 Bakeries in 52 Weeks Goal” this Sunday morning was Roman Candle Baking Co. on 33rd & Division.

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They have a great selection of breads: Stecca, Ciabatta, Caraway Rye, Pane coi Santi, Seeded Whole Wheat loaf, Contadino and more.  In addition they serve some wonderful looking Pizza Bianca al Taglio – “Roman style flatbread”, sandwiches and a variety of breakfast items.

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They all looked wonderful so we picked up a Pizza Blanca to have during the SuperBowl – soft and fresh, sprinkled with salt and fresh rosemary.

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Bakery Visit #2 – Petite Provence

16473184_791893877635636_2145740816204832222_nWe decided to work on our “52 Bakeries in 52 Weeks Goal” this morning. Our First Stop – Petite Provence on 48th & Division in Portland. This bakery has an attached cafe which was packed on a Sunday morning.  I have a dear friend, a French teacher, that gives Petite Provence a very positive recommendation.

16427599_791893874302303_5699813552415454967_nWe stepped in from the rain to a bustling shop smelling of good coffee, breakfast and cinnamon. They had a beautiful selection of pastries so we picked up a square of coffee cake, a Kouign-amann, and a sticky pecan roll to take home for the boys.

16473505_791893867635637_1442229456669585550_nAbsolutely delicious.

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Our Furry (and feathered) Friends

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Birds in the Backyard Farm – Winter

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Lemon Marmalade

Ingredients

  • 6 lemons – Meyers are best (about 1.5 pounds total)
  • 4 cups water
  • 4 cups sugar
  • 1 t butter

Directions

Quarter the lemons and remove the seeds (reserve these) and slice very thinly. Combine the lemons with 4 cups of water. Place the seeds in a cheesecloth bag and add it to the lemons in a nonreactive bowl.   Let mixture stand, covered, on the counter overnight.

img_3914After about 24 hours, throw out the lemon seeds and add the butter and bring the mixture to a boil.  Lower the heat, and simmer, until it has reduced down to about 4 cups. Stir in the sugar and boil, stirring to prevent sticking and scorching, until the mixture passes the cold plate jam test.

Ladle hot marmalade into sterile jars, and steam can for 20 minutes.

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