During the spring of my senior year of high school, I went on a trip to backpack the Inca Trail in Peru. It was one of the best trips I have ever been on – seeing Machu Picchu and other ruins, meeting wonderful Peruvian people, and eating delicious food. Coincidentally about a month after we got back Andina, featuring “novo-Peruvian” cuisine, opened in the Pearl District. Three of my trip companions and I excitedly went to check it out and relive our fantastic trip. Andina totally fit the bill, with beautiful pictures of Peru lining the walls, our favorite dishes including Lomo Saltado (steak strips wok-fried with onion, tomatoes and papas fritas fries – so good!) and of course Inca Cola, Peru’s national soft drink (it’s like liquified bubble gum, but somehow it works).
To celebrate my friend Alyssa’s birthday, my large group of girlfriends and I gathered at Mother’s Bistro for brunch this morning. This is definitely one of the best places for brunch in Portland, so despite having to deal with the craziness associated with the Rose Parade downtown, we were all pretty excited when we were able to get a reservation somewhat last minute.
While waiting for everyone to arrive, I couldn’t help myself but stare at the bakery case – homemade cinnamon rolls smothered in frosting, fresh rhubarb galettes, and giant fresh-baked cookies. I was trying to not eat sweets this week (ok, not the smartest idea when you are writing a blog all about desserts) but I totally caved when I saw these cookies. They looked incredibly delicious and I figured my friends would have some of it too, plus it was for “research,” right? Well I’m glad I ignored my diet plan for the day – the Chocolate Chunk Walnut cookie I got was one a tasty appetizer!