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. I also had two chocolate cupcakes that had been made that day in the Boot Hill Museum kitcher. It was all very nice and well worth the moneyThis was quite and I like the seasoning in the sirloin tips.
with vanilla ice creamme
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I can think of places that I won't go back to due bad service (that "Mexican" place in the "Mall", Dodge House, Kate's, and another place whose name escapes me...)
The Burnside Bramble
Amy Stewart
1.5 oz. House Spirits Aviation gin
.5 oz. Clear Creek Distillery loganberry liqueur
.5 oz. fresh-squeezed lemon juice
.5 oz. simple syrup
1-2 oz. IPA (your choice — I'm not going to tell a Portlander what beer to drink)
Shake the first four ingredients over ice and strain into a short tumbler filled with ice. Top with IPA to taste, and give it a good stir.
This cocktail, like Powell's, is seriously committed to Portland and offers something for everyone. I happen to think it's a lovely drink, light and fizzy, the perfect balance of tart, sweet, and bitter. But when I make it for friends, everybody wants to tinker with the ingredients, adding a little more fruit liqueur, dialing back the lemon juice, or adjusting the ratio of gin to beer.
So go ahead — customize it. Just as a certain enormous bookstore on Burnside caters to everyone's unique needs, this drink does, too. If you can't stand the thought of even an ounce or two of beer in your cocktail, use soda water instead. And if you're one of those beer aficionados who is offended by the mere suggestion of polluting beer with other ingredients, then just leave the rest out and drink the beer. See how easy that is?
)
) I would have preferred spending more and getting their chocolate 
. 
Lunch: 3 enclalotas {sp}, rice, beans and a sopilhita {sp} at a local Mexican place. They screwed up Kathie's order but apologized and they got my order right...Snack: coffee and some dark chocolateDinner: Healthy Choice Meatloaf and iced waterThen, some Oreos for desert...
I that that when I go home, I will skip 
and consul myself with 
instead.
They used a runner who brought out my order but the wrong order for Kathie and we had to wait. We had two waitresses and both were earnest but inexperienced. The food was quite good.l
Lunch: I made spaghetti sauce and we had spaghetti, noodles, garlic bread and a LandShark beer.
Dinner: chicken and rice soup, garlic bread, two ears corn on the cob, cold water and some dark chocolate.
Lunch: left over homemade corn bread with grape jelly and broiled Tillamook Extra Sharp Cheddar Cheese on a slice of sour dough bread and cold water
Dinner: from Arbys, French dip and fries and a bottle of LandShark
Desert: some dark chocolate
Rations per week per Man according to Regulations of 1818.
Suet-1/2 pound 6 ½ cents
Cheese-6 ounces 6 ½ cents
Beef-3 ½ pounds 29 cents
Pork-3 pounds 28 ½ cents
Flour-1 pound 4 cents
Bread-98 ounces 30 ½ cents
Butter-2 ounces 3 cents
Sugar-7 ounces 7 cents
Tea-4 ounces 12 cents
Peas-1 pint 34 cents
Rice-1 pint 5 cents
Molasses-1/2 pint 3 cents
Vinegar-1/2 pint 2 cents
Spirits-3 ½ pints 35 cents
Very young boys, both enlisted and midshipmen, were prohibited from the use of spirits but were given money instead. This age was raised to 21 in 1842 by an Act of Congress. The same year raisins, dried apples, other fruits, coffee, cocoa, pickles, cranberries and "sour crout" were added to the ration, to be used in lieu of other parts of it, not to exceed the value set by law. The spirit ration for enlisted men was abolished by law in 1862.
Until refrigeration was available on ship board salt beef and pork, also butter and fish, were preserved in brine and frequently became so bad they had to be thrown overboard. Fresh meat and vegetables were used in port by both officers and crew and fishing tackle was standard equipment in order to provide fresh fish whenever possible. Turtles, turtle eggs, cocoanuts, fruits and vegetables were secured whenever possible. The captain sometimes turned the deck into a veritable farmyard with live pigs, ducks, geese, and chickens for use after leaving port.
and
definitely an acquired taste!
)
) I did take a 
(photo) of our President doing the opening to the meeting...
