01.01.70

Since moving to new digs in 2007, Alpenglow Cafe hasn't missed a step.

OK, prices have gone up about $1 across the board since the cafe vacated its longtime Bond Street premises — where the newly expanded Deschutes Brewery Public House now stands — for the Columbia River Bank Building, on the former site of the historic Pilot Butte Inn, which was demolished in 1973.

But whereas buildings may be temporary, the quality of Alpenglow's fresh, tasty breakfasts and lunches has remained constant.

Service here is reliable if casual. It sometimes takes a little longer than one might like to get a morning coffee cup refilled, but the staff is gracious and attentive, quick to take and deliver orders from the spacious kitchen.

Decor is simple, with large windows facing a patio area on Newport Avenue. Local photographer Bruce Jackson's panoramic photo of the Three Sisters during alpenglow — the pinkish-toned first light of morning — is showcased on the cafe's west wall.

Source: Bend Bulletin

by AndreAnna

AndreAnna

Sometimes I honestly have no idea where I come up with things. I liken it to an artist who looks at a pile of clay and creates something from nothing.  Usually, it’s because I have X,Y, and Z in the fridge and they’re about to go bad and I HATE wasting food. I also love mixing sweet and savory flavors so I took the sweet potato and added savory herbs and cheeses to make the “crust” for this. I thought the asparagus would be a good addition to the quiche because its strong flavor would offset the crust and the egg.

I actually loved this cold but that’s because I’m a Weirdo McWeirdopants but Mike reheated it all week for lunch. The crust is cooked first and I used a springform pan because I wanted it to come out and be able to be cut easily and look pretty. I’m sure any baking dish would work for the end product, but if you’re going for aesthetics I find the springform pan is the best way.

I peeled and shredded one large sweet potato and then quickly steamed the shreds in the microwave for 5 minutes to soften them up a bit. You could do the same in a large saucepan with a lid. The rest is super easy and makes such a unique and delicious quiche, it would be great for a Sunday brunch or even a side to a dinner with some meat, although I was eating it for breakfast post-WOD and it was awesome for recovery because of the protein and good carbs....

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by Christy Morgan

Hello blissies! Did you have a wonderful weekend? Mine was very busy with cooking parties and cooking classes. We had so much fun at the Thai Street Food class and I learned there are other people in Texas that can't handle red chilies! You gotta watch out for those sneaky buggers. Somehow I managed one evening to squeeze in this video showing you one of my favorite ways to use the silicone bakeware that doesn't involve sweet muffins; mini tofu frittata (quiche) bites. A frittata has no crust and a quiche does, but you can put dough in the bottom of the muffin pan to make it a quiche, so call them what you will. 

Wilton has been around since 1929! They have so many wonderful variations of silicone bakeware and their website is full of information from recipes, cake decorating, other meal and dessert ideas, and a discussion forum so you can share your trials and tribulations with others. It's pretty cool. And Wilton is super awesome because they are letting me host a giveaway this month for some of their awesome products! Keep an eye out for that later this week. 

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