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Monday, 4 April 2016

PORTLAND, Oregon with a 3 year old . . . and my GREEN BEAN & ROASTED PEPPER SALAD

Travel Portland Visitor Info Center in Pioneer Courthouse Square:  701 S.W. Sixth Ave:  at corner of Sixth Ave and Morrison Street :  open 8:30 to 5:30:  Ask for map to historic buildings, sculptures, and fountains that can be visited on foot.

Bookstore:  Powell’s City of Books:  “gather an armful and spend afternoon in their cozy window-filled café”

                                             Breakfast

                                       the JAPANESE GARDEN



 I took Kepler to the Children’s Museum:  4015 W. Canyon Rd.   open 9 am  (grounds of Washington Park)>  He loved the Mike Mulligan Room and the Water Room.



                                             Kepler was all tuckered out.

    MUSEUM OF CONTEMPORARY CRAFT



             

The playground across the street was more exciting. 



                                         The Vietnam Memorial has a lovely winding walk. 

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 Oregon Zoo (grounds of Washington Park):   


PM:  Checked out the statue,  Portlandia

                  Kepler enjoyed the escalators across the street. 
  
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 OREGON MUSEUM OF SCIENCE AND INDUSTRY (OMSI):  1945 S.E. Water Ave. :  hand-on exhibits and a great Children's indoor Playground for kids under 6

8:45:  earliest time we could get a dinner reservation at KACHKA RESTAURANT:  a trendy Russian restaurant; diners were still arriving at 10 pm!  



Vodka flights and Siberian pelmeni:  YES!




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SATURDAY,  April 2:   

                                                    Excellent Playground at Washington Park




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Now it's back to my own cooking!

GREEN BEAN and ROASTED PEPPER SALAD



1 red bell pepper
1 pkg frozen whole green beans
¼ cup minced green onions


Dressing:
¼ cup salad oil
¼ cup white wine vinegar
1 tsp sugar
½ tsp salt
¼ tsp pepper
½ tsp powdered ginger
2 tsp toasted sesame seeds


  • Roast the pepper in a 425 degree oven for 20 to 30 minutes (until skin is blistered and blackened).
  • when cool enough to handle, peel off the skin and cut the pepper in strips.
  • Put beans in a pot with ¾ cup water and ¼ tsp salt.  Bring to a boil and cook until tender (about 5 to 7 minutes).
  • Drain beans and refresh in a bowl of ice water.  Drain again and set aside until well drained.
  • Combine beans and pepper strips in a dish.
  • combine all dressing ingredients and pour over the beans.
  • refrigerate until serving time.

and I'm looking forward to this summer!