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« June 29, 2008 - July 5, 2008 | Main | July 13, 2008 - July 19, 2008 »
You might be surprised. R-G colunnist Bob Welch has put together some thought-provoking factoids that give some great perspective on the beauty and quirks of Oregon's Lane County:
Link: Take time to explore Lane County’s beauty, quirkiness: The Register-Guard, Eugene, Ore..
"Some perspective: Lane County is larger than Delaware and Rhode Island combined but only Oregon’s fifth-largest county. And stretches from sea level to ski level."
Oh. Yeah. Berries galore. Coming to farmer's markets, CSA shares, U-pick farms and your friendly neighborhood blackberry patch soon.
Link: A fruitful harvest: The Register-Guard, Eugene, Ore..
"Early blueberries will be ready the first or second week in July; raspberries in the second week in July and blackberries in the latter part of July"
Seems like every restaureur in the city is going after Eugene's 13th and Pearl area all of a sudden. First La Perla, the near Neapolitan pizzeria from the Beppe & Gianni's whizzes, and now DickieJo's, a new 50s-style diner:
Link: DickieJo’s will have a 1950s flair: The Register-Guard, Eugene, Ore..
"Jim and Phil West of Eugene, whose growing portfolio of restaurants has been based on Mexican themes, are indulging in a half-century time warp for their latest venture. The Wests’ DickieJo’s Burgers — “definitely a ’50s diner type of concept,” Jim West says — is expected to open its initial location late this year in a former Cougill & Hansen real estate office on 13th Avenue near Pearl Street"
With the exception of a steak on the grill, our focus in cooking is to have meat be part of the dish, not the entirely of the dish. I got this in large part from my love of Asian cooking. Foods such as Thai food focus on a combination of ingredients and flavors. Meat is part of that combination, not the sole focus of the dish. Same for us. The textures and flavors of meat work in tandem with the rest of the dish, so we can use less meat (and therefore save a bit more dosh).
Link: The Minimalist - The Minimalist - Putting Meat in Its Place - NYTimes.com.
The arguments for eating less meat are myriad and well-publicized, but at the moment they’re irrelevant, because what I want to address here is (almost) purely pragmatic: How do you do it?
Via Lifehacker's Food: Change your Cooking Style to Cut Back on Meat
By the way, before it's mentioned, we also don't eat meat every meal or every day. We vary our diet with meats, eggs, beans, tofu, nuts and other protein sources. It keeps our food more interesting, and it's better for our budget too.
The new flyeug.com site is a welcome improvement for travel planning in and out of Eugene. I've recently used its flight status features to keep track of one of Jodie's flights, for example. The site is fast and easy to use:
Link: New Web site for Eugene Airport caters to customers: The Register-Guard, Eugene, Ore..
Air travelers heading to or from Eugene can search for fares, check the status of flights, and learn about the region at a new Web site, www.flyEUG.com
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