I’m ahead of the “trendy” curve. This is a first. According to this article, sriracha may be the new pumpkin. Many of you saw the chips. They have now gone so far as to turn it into a vodka flavor. Why does EVERYTHING good need to be turned into vodka? I like a …
Portland, it’s a good think you’re tasty. And sunny. Yes, I said sunny. A belly full of warm food and a sunny, blue sky is the only way I survived this arctic weekend. My little sister, Alli, moved to Portland a few years ago and I hadn’t had the occasion to visit. Apparently they hit …
Strange is the new normal. It is with my dessert-making, anyway. For some reason I can’t get enough whiskey and bacon in my desserts this season. If you choose a spirit laced with notes of caramel and vanilla, it perfectly compliments a sweet dish. It also is strangely good with bacon. Sweet and salty, …
Do you use protection? That’s not quiiiite the topic today… Kat and I went to dinner a couple of weeks ago and she started asking me questions about blogging, and if I had taken steps to protect my name and my content. I stared at her blankly. I had NO idea I should be doing …
Instagram is everywhere. No judgment – I’m 100% addicted. There is a printing company in the UK, Boomf, that has developed an app allowing Instragrammers to print their images onto marshmallows. So you can take a picture of your food, print it onto another food, and eat it. Would that be considered leftovers? The …
This WIAW felt like it was going to be “meh” after a rushed food prep. Looking back it didn’t turn out too badly. I’m pressed for time, but having quick proteins has helped – on busy weeks I rely on no-salt deli turkey and rotisserie chicken. With a few simple flavor adds, semi-homemade tastes pretty good! Read on for my eats, and then check out Jenn’s blog for everyone else delicious creations! Read the rest of this entry »
A belly full of warm food and a sunny, blue sky is the only way I survived this arctic weekend. My little sister, Alli, moved to Portland a few years ago and I hadn’t had the occasion to visit. Apparently they hit record lows the couple of days I finally decided to pop in. It was so cold my teeth hurt.
This was my view coming in:
The snow did melt, and the suncame out to stay! The first order of business was to eat. Alli collected me from the airport and we went right to Tasty ‘n Sons where we ordered everything item of #yolkpornwe could find.
Potatoes Bravas with over easy egg and aioli, Burmese Red Pork Stew with short grain rice and eggs two ways (pickled and over easy), and Polenta and Sausage Ragu with mozzarella and over easy egg.
We had to carb-load so we could get a Christmas tree for Alli! I can’t believe how cheap they are in Portland – $35 for a big one! (that’s what she said).
The best part came when we got the tree back to her house. The trunk was too big for the base, so we busted out a hatchet and hacked it down to size. It’s a miracle we retained all of our fingers and toes.
Once we did get the tree up, we were responsible and did some work. She took me by the jewelry store she manages. It had so much unique, local jewelry! I made an impulse buy… a pair of earrings. They are surgical steel, which turns out to be the only metal I can wear besides platinum that doesn’t hurt my ears.
Then it was time to make dinner plans. There is a great Italian place called Luce she had been wanting to try, so we invited her best friend to join us. She was nice enough to take the obligatory picture in front of the tree for mom:
Luce was delicious. It was too dark for pictures, but my highlights included a crab linguine, the grilled octopus salad, and the stuffed trout. I love that most dishes were small plates or could be ordered in half portions. We must have had half the menu! And half the wine.
The coolest part of the night was when Alli and her friend took me to a “typical” Portland party. It was a potluck and jam session. On the weekends everyone just gets together to share dishes and play music into the night. There were a lot of guitars, but also a full-sized bass, a trumpet, and an accordion! Alli plays the guitar and sings (check out her band here), but I never get to see her play anymore since she’s lives so far. She was fabulous!
That was one of the latest nights I’ve had in a long time… there was some sleeping in the next morning! I’m getting old.
We rallied in time for brunch at Tin Shed. After a day of eating nothing green, I wanted a salad… and more #yolkporn. They were really nice and let me modify the menu a tad. I ordered the McCobb Salad. It comes with free-range grilled chicken, blue cheese, candied bacon, avocado, tomato, hard-boiled egg, wasabi-blue cheese dressing, and a crostini. I swapped the hard eggs for 2 eggs over-easy and the crostini for a big, fluffy biscuit. Best decision of the trip. The waitress told me I won breakfast.
Alli had to go in to work for a bit, so I met up with Anna, who I met at a food blogger conference a few years ago. She writes a blog called Banana Wonder (she’s responsible for this truffle hummus). Her friend Devin came as well.
Never a dull moment, we discovered that it was Santaconin Portland. Basically, it’s an excuse for people to dress up in Santa costumes and drink. Santa took this pic:
Devin, Anna, and me
I was offered Santa pants. I didn’t want to be impolite, so on they went. We hopped into a bar advertising hot buttered rum. It sounded good in the 20 degree air… in reality it was a sketchy dive full of really drunk Santas. We opted to move to a place with a “no Santas allowed” sign on the door.
The pants were ditched in a planer.
I edited the most inappropriate part of the sign…
Sunday I had to leave, but we made sure to get in one last meal. Prasad is one of Alli’s favorite places. It’s a vegan restaurant in a yoga studio. It was delicious! They feature organic food, much of which is gluten-free and local. They also have a lot of raw food, which I love.
We split a Dr. Kombucha(the Spiced Apple Kava is insanely good) and a bowl of the garlic chili. I ordered the Ace Salad with spinach & shredded kale, caramelized roasted carrots, black beans, rice, slow roasted tomatoes, toasted pepitas and avocado with carrot habanero sauce. It was the perfect meal – warming and fresh.
We couldn’t leave without trying one of the raw vegan cashew-based cheesecakes supplied by Rawdacious. The Mexican Chocolate was supposed to have a little heat to it, but the chili wasn’t detectable.
That didn’t matter too much to us – there wasn’t a bite left behind!
I had a super time eating our way through Portlandia, but I’ll come back in the summer! It’s one marvelous food city!
Have you ever heard of Santacon? Someone said it started in NYC.
What is your favorite food city?Mine is still Alba, Italy.
For some reason I can’t get enough whiskeyand baconin my desserts this season. If you choose a spirit laced with notes of caramel and vanilla, it perfectly compliments a sweet dish. It also is strangelygood with bacon. Sweet and salty, ftw!
These browniesare of the fudgy variety. I do love a cake-like brownie, but the richness of my add-ins called for a decadent dense chocolate background.
Even if you don’t do bacon or booze, these would be an incredible dessert. The cocoa powder gives them a deep flavor, and makes them no quite as tooth-achingly sweet as morsels would. Each bite is thick, rich experience. Just how I like my dates.
Bonus: If you make extra bacon and reserve the fat when cooking, you’re well on your way to making a Whiskey-bacon Apple Pie.
Preheat the oven to 350° F. Prepare a 9 x 13” pan.
In a medium-sized pot, melt the butter over medium-high heat. Whisk in the sugars and apple sauce, stirring until fully incorporated. Remove the pot from the heat, then quickly whisk in the eggs (work fast so they don’t become scrambled egg brownies). Whisk in vanilla.
In a medium bowl, sift together cocoa powder, flour, baking powder, and cinnamon. Stir the dry ingredients into the wet, stirring just until incorporated.
Stir in 1/4 C of the whiskey then pour the batter into baking pan. Bang the pan on the counter a couple of times to release some of the air bubbles.
Bake for 20-25 mins, or until a toothpick inserted in the center of your brownies comes out clean. Brush the top with remaining 1T of whiskey (this is optional, but really brings out the whiskey flavor).
Allow the brownies to cool slightly before cutting.
How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week? The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above. In short, I want to see what concoctions have earned you weird looks from co-workers, family and friends! Post your Strange But Good creations, grab the logo below for your blog, and link up here.
Kat and I went to dinner a couple of weeks ago and she started asking me questions about blogging, and if I had taken steps to protect my name and my content. I stared at her blankly. I had NO idea I should be doing a few simple things to make sure there’s not a zombie attack on my blog!
I know a lot of you are bloggers, so I asked Kat to focus a guest post on the topic. I hope this is as enlighteningfor you as it was for me!
Protecting Your Name and Your Content – Why would a blogger need to talk to a lawyer?
You invest so much time and energy into your blog that it’s practically a business or a second job(Editor’s note: and third… and fourth…). Perhaps it is your business or related to your business. If you don’t protect your name and content, you can lose your investment and be forced to change or abandon your creative works. Why not invest a little more to ensure you and your blog are protected?
Today I’m sharing a couple of things you need to know.
If you love your creative expression, it’s up to you to protect it.
Trademarks – 101
Surprise! You can trademark your blog’s name and logo! Why would you want to do this? There are several reasons. You are providing an educational service to others through your blog, and you have invested a TON of time in marketing, advertising, connecting with other bloggers that will support you, and creating content to share on your blog.
Now imagine that someone else out there decides they really like the name of your blog or your logo, and they decide to federally register the name and/or logo as trademark. (Perhaps they came up with it on their own, or perhaps they copied it from you.) They would then own all the rights to that name and/or logo, and could potentially serve you a cease and desist letter telling you that you can no longer use the name in your blog, and you need to take down all the content using the name or logo, rebrand, perhaps even costing you more time and money.
This situation happens frequently, and it is disheartening for those who have invested time, perhaps even years, in creating content for their blog using their name and logo. Your blog is your brand.
Federally registering your blog name and logo as a trademark will give you a legal remedy if someone tries to copy or misuse your blog name. Not all blog names can be trademarked; they have to be distinct and non-generic. In order to determine whether your blog name may be trademarked, it is a good idea to consult an attorney and invest in legal research. Contact me if you would like more information about whether your blog name is protectable.
You may also go to Counsel to Creativity for afree trademark crash course, available on the homepage. If you would like a free 30 minute consultation with me for more information about whether your blog name and/or logo are protectable, contact me (kat at counseltocreativity dot com), or use the coupon code “KAT30” in the contact form on the website.
Copyright – 101
While many bloggers may not realize it, every time you post original content to your blog, whether it’s a post with a story, a method, or a recipe, you are creating legally protectable content. For many of you, this will primarily come up with respect to your recipes and photos. How many times have you posted a recipe or a picture that was reposted by someone else, (Editor’s note: Wayyyyy to often, no?) hardly modified at all, and they took credit for it? This could be copyright infringement.
If you are the author of your picture, recipe, or other content, you have the right to protect itagainst someone else’s infringing use, if their use is substantially similar. Becoming angry, or commenting on their blog demanding they take down your content is frustrating and often fruitless.
So, what do you do? In many cases, an infringer will take down their infringing content upon a demand letter from an attorney, but there are other ways to handle the situation as well. If you want legal advice about what you can protect, why it is protectable, or why you should protect it, email me (kat at counseltocreativity dot com).
You don’t want to have to P.U.S.H. – pray you are protected until something happens that unhinges your investment.
If you get legal advice and protection before a dispute pops up, you can maintain significantly more control over your protectable content.
I’m still shocked this happens – I’d only thought about the risk of letting your domain name lapse!
What was your biggest take-away about protecting your creative content?
What intellectual property from your blog is most important to you? Your name? Logo? Recipes? Photos?
I didn’t eat any marshmallows for WIAW, but still managed some good stuff. I’m out of town the rest of the week, so this is one of those “eat everything in the fridge” days. Read on for my eats, and then check out Jenn’s blog for everyone else delicious creations!
As always, the day began with my apple cider morning cocktail. Still searching for a new amino powder I like…
Breakfast was a little random. A delicious banana-peanut butter fluff wrap, heated in the microwave. The peanut butter fluff was a mix of peanut flour (from iHerb - use discount code USO924 for $5-10 off your order!), vanilla protein powder, cinnamon, vanilla, and Stevia. With a side of turkey because it was going to go bad.
I am oddly addicted to this Matchabar found at Whole Foods. It’s almost buttery with its healthy fats! Really good pre-workout fuel with a side of almonds.
Shredded rotisserie chicken(naked from Whole Paycheck) mixed with kaleand a really random “dressing.” It was the end of a cottage cheese container, mashed avocado, nutritional yeast, apple cider vinegar, cumin, smoked paprika, garlic power, and pepper. I mixed it up the night before and used half here and half in the next snack.
I discovered the toaster at work, so I’ve been loving hot Ezekial sesame toast. Today’s was slathered my favorite Roots spinach hummus (also a Whole Foods find).
The other half of the afore-mentioned cottage cheese mix was used in a turkeysalad with broccoli slaw. I’m pretty surprised and how good the cottage cheese mix was, now that I think about it. I wish we had a toaster oven at work so I could crisp it up…
And then I had a pity party. I’m getting a cold. Extra water, green tea… and a Snickersshould fix it, right?
Dinner was rotisserie chicken tossed with BBQ sauce, with a side of roasted mushroomsand crisped kale.
I turned my roastedbuttercup squash into dessert, tossing it in a sauce of peanut flour, cinnamon, Stevia, and almond milk. And chocolate chips.
Pumpkin-Zucchini Bread Batter was my midnight snack. It was another “use all the foods” creation that turned out better than expected! I love using protein powder in these – it really lends to the batter consistency.