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Music at the Market – Joanne Broh Band


09/26/2019 to


5th Street Public Market will wrap up their summer Music at the Market series with a show from the Joanne Broh Band. The group plays blues, jazz and Motown tunes filled with energy and passion. Grab a

Portland Travel Guide: The Duniway Hotel


Looking for a luxurious stay right in the heart of downtown Portland? Check out The Duniway Hotel. On February 14, 1913, Abigail Scott Duniway became the first woman registered to vote in Multnomah County, Oregon. Her fight to get to that moment – for herself, her daughters, and all fellow women – was long and…

The post Portland Travel Guide: The Duniway Hotel appeared first on Urban Bliss Life.

OSP seeking public assistance in unlawful takeing of Elk- Wasco County (Photo)


On September 19, 2019, OSP F&W Troopers out of The Dalles were notified of an Elk unlawfully taken on the White River Wildlife Area near Tygh Valley/Wamic, Oregon.  OSP is investigating the incident and would like to question the person(s) associated with the following vehicle(s):  (Attached Image) Late-model Toyota Tacoma pickup with soft bed-topper canopy, roof-mounted tent, and receiver hitch motorcycle rack with late model KTM 450 xc or similar dirt bike and grey Chevy or GMC pickup with matching canopy. 

Any information regarding people associated with these vehicles should be reported to OSP Dispatch by calling *OSP (*677) or emailing Senior Trooper Gunderson at [email protected].

** Report Wildlife and Habitat Law Violators** 

The TIP program offers preference point rewards for information leading to an arrest or issuance of a citation for the unlawful take/possession or waste of big game mammals.

Preference Point Rewards:

* 5 Points-Bighorn Sheep

* 5 Points-Rocky Mountain Goat

* 5 Points-Moose

* 5 Points-Wolf

* 4 Points-Elk

* 4 Points-Deer

* 4 Points-Antelope

* 4 Points-Bear

* 4 Points-Cougar

Or the Oregon Hunters Association TIP reward fund also offers cash rewards for information leading to an arrest or issuance of a citation for the unlawful take/possession or waste of Bighorn Sheep, Rocky Mountain Goat, Moose, Elk, Deer, Antelope, Bear, Cougar, Wolf, Upland Birds, Waterfowl, and Furbearers. Cash rewards can also be awarded for the unlawful take of Game Fish and Shellfish and for Habitat Destruction.


$1,000 Bighorn Sheep, Mountain Goat & Moose

$500 Elk, Deer & Antelope

$300 Bear, Cougar & Wolf

$300 Habitat Destruction

$200 Illegally obtaining Oregon hunting or angling license or tags

$200 Unlawful Lending/Borrowing Big Game Tag(s)

$100 Game Fish & Shellfish

$100 Upland Birds & Waterfowl or Furbearers

How to Report a Wildlife and/or Habitat Law Violation or Suspicious Activity: 

TIP Hotline: 1-800-452-7888 or *OSP(677)
TIP E-Mail: [email protected] (Monitored M-F 8:00AM – 5:00PM)


BBaF Podcast Episode 72: Champagne Laurent-Perrier with President Michelle DeFeo


Listen to Episode 72: Champagne Laurent-Perrier with President Michelle DeFeo”

Champagne House Laurent-Perrier, founded in 1812, can be credited with many of the cutting edge ideas that have defined champagne production.

photo by Leif Carlsson

They are responsible for pioneering rose, as well as a style of champagne called Brut Nature that has zero dosage (any additional sugar). Laurent-Perrier is also the largest family and female run Champagne House in the world.

Francofile, New Jersey Native, and President of Laurent-Perrier, Michelle DeFeo has been at the helm since 2014, but her experience in the champagne business goes back to the very beginnings of her career.

For this week’s Bit by a Fox Podcast, we discussed her journey to the champagne business, the feminist history of Laurent-Perrier, and what kind of responsibility comes with leading the largest female run Champagne House in the world.

The post BBaF Podcast Episode 72: Champagne Laurent-Perrier with President Michelle DeFeo appeared first on Bit By a Fox.

English Muffin Bread


Shortly after Jesse and I got married we were hired by Class Afloat, I knew there would be Atlantic crossings in my future so it was time to hunt down recipes and save them for ideas in the near future. At this point in my life I was really interested in bread and was looking to experiment with different styles of making it, that’s when I came across the idea of making an English muffin style bread in a loaf pan. You get the same great squidgy textured marked with air bubbles but I’m not having to individually shape a ton of them and individual is not the name of the game when you have to cook for 60 people for the first time.

One great thing about this bread that also makes it a bit odd is it’s a batter bread, meaning it’s a really wet dough, but because of that it comes together in a third of the time as regular bread. The bread is mixed in a stand mixer with a paddle attachment, you beat it until long strands of gluten begin to from and the dough looks stretchy. Then you plop it into a greased loaf pan and let it rest for an hour before it gets baked for only 20 minutes! It’s so fast that it quickly became my go to breakfast bread when I couldn’t find any time throughout the day before to get the job done.

Use this bread like you would any ol’ English muffin, as part of a simple breakfast toasted and spread with butter, cut a hole in it for Cyclops toast or as the base for a small tower of eggs Benedict.


English Muffin Bread


  • 5 ½ c flour
  • 2 tbsp. yeast
  • 2 tsp. salt
  • ¼ tsp. baking powder
  • 1 tbsp. honey
  • 2 ½ c milk
  • 1/2 -3/4 c water


  1. Into the bowl of a stand mixer fitted with a paddle attachment add the dry ingredients.
  2. Turn the machine on its lowest setting and pour in the liquids.
  3. Set a time for 6 minutes and add more water if needed, you are looking for a gloopy smooth dough that pulls away from the sides of the bowl in thick strings.
  4. Grease two loaf pans and divide the dough between the two, I find it helps to use a spatula dipped in water to prevent things from sticking.
  5. Cover loosely with a tea towel and rest for 1 hour, check it after 45 minutes, if the bread is toughing the towel remove it, it becomes a sticky disaster if it touches the towel. The loaf is ready to bake when it doubles in size.
  6. Preheat the oven to 425F and bake for 20-25 minutes.
  7. For best results let it cool completely before slicing, toast and serve with butter.

DCN Design Showcase: 43 Factory in Da Nang, Vietnam

43 Factory Coffee Da Nang

43 Factory Website: www.43factory.coffee Location: Da Nang, Vietnam (map link) Lead Architect: 85 Architecture (Da Nang) Submitted by: 43 Factory Project Description (Note: DCN Design Showcase project descriptions were written by Showcase applicants. They…

Kyoto Coleslaw


I’ve always had a thing for cabbage, even if I was unaware of my love for coleslaw, it started back when I lived in Singapore.

In middle school one of my really good friends, Margaret, lived down the street from me, we’d often hang out on Friday afternoons. Her parents worked for the American embassy in Singapore and entertained fancy guests often, which meant their fridge was filled with tasty leftovers. We’d raid the fridge, go up stairs and watch movies for the afternoon nibbling on various tasty treats, Margaret’s fridge was the first place I tried tiramisu and that memory sticks well with me, but the other great thing I found among the shelves was this salad.

Spicy green cabbage and crunchy ramen noodles start to become soggy as they soak up a delicious sesame oil based salad dressing all brightened by rice wine vinegar. This makes for a great side dish along side Japanese inspired food or better still on it’s own in a large bowl with some grilled chicken slices.


Kyoto Coleslaw



  • 4 tbsp. sesame seeds
  • ½ c sliced almonds
  • 2 pkg ramen noodles, crushed
  • 1 large head green cabbage, shredded
  • ½ c green onions, sliced


  • 6 tbsp. rice wine vinegar
  • ¼ c sesame oil
  • ¼ c canola oil
  • 2 tbsp. sugar
  • ½ tsp. ground pepper
  • ½ tsp. salt



  1. In a small pan toast the sesame seeds and almonds until they gain a little color and are fragrant, put them into a bowl, add the crushed ramen noodles and set aside for later.
  2. Shred the cabbage thinly by hand, with a food processor or my preferred method with a mandolin, add this to a large mixing bowl with the sliced green onions.


  1. Mix all of the dressing ingredients together, wait to dress the salad until right before you serve, it’s no fun having a soggy salad.
  2. Sprinkle the toasted crunchy bits over the shredded cabbage, pour on most of the dressing and toss together, hold back some dressing to ensure that the salad is not over dressed, every cabbage is a different size.

DCN Design Showcase: Onyx Coffee Lab in Rogers, Arkansas

Onyx Coffee Lab 3

Onyx Coffee Lab Website: www.onyxcoffeelab.com Location: Rogers, Arkansas (map link) Date Open: April, 2019 Lead Architect: Bradley Edwards Architect (Fayetteville, Arkansas) Lead Designer: Jon Allen, Owner Submitted by: Onyx Coffee Lab Project Description (Note: DCN…



When I returned to the Bounty for my second year aboard I met the ship in Puerto Rico. She had been docked there for the winter and like most boats who don’t plan on sailing during their off season a lot of her rigging was brought down and stored away. Come March it was time to put all that gear back up before we got underway for a trip across the pond to Europe for the summer. A lot of the crew arrived a month in advance of our departure to help get Bounty back together again, during this time we got one day off a week, me and my group of friends ended up renting a car to explore the island. We hiked through rainforests, swam under waterfalls, saw the giant radio telescope arecibo, got stuck on an island because we missed our ferry while throwing rocks at a coconut on the beach, followed a dog to a beautiful window cave behind a gas station and stopped at road side stalls for lunch breaks. There were two kinds of stalls the fried things: shrimp and pizza empanadas, cheese wrapped in a corn dough and fried dough dusted with cinnamon and sugar. Other stalls were more of the produce variety and at those we were after the fruit, pineapple, mangos, guava, huge avocados and wine bottles stuffed with chilies and a golden colored liquid.

It’s those bottles of golden liquid that stayed with me the longest, they were filled with a homemade hot sauce called pique. It took a little talking to the locals to figure out exactly what went into it, but the two main ones are vinegar and an assortment of chilies. After that it’s a matter of taste, I like a few sprigs of cilantro, pineapple juice and a splash of rum, everything is combined and let to sit for at least two weeks.

This isn’t your classic hot sauce, to me it’s in a slightly different category because it’s not viscous or red, it’s very bright, a little fruity and very refreshing on the pallet. I like to shake it onto my rice, spice up some black beans or use it in sauces like a cilantro crème with pork empanadas.




  • 4 jalapenos
  • 6 serrano
  • 4 fresno chilies
  • ¼ c packed cilantro
  • 4 -6 garlic cloves, crushed
  • 1 tsp. peppercorns
  • ¼ c pineapple juice
  • ¼ c dark rum
  • 6 c distilled vinegar
  • 1 tsp. salt


  1. Place all of the ingredients in a large jar, mine fit perfectly into a half gallon. Let sit in a cool dark place for at least 2 weeks before straining and serving.
  2. You can let the chilies and things sit in the jar longer it won’t hurt anything I just like to strain mine into an old hot sauce bottle that has a little flow stopper thingie.

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