Live Oregon

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Home Grown Chef: Oysters

written by Carrie Cook Minns I was coerced into slurping down my first oyster during my teenage years. My friend and I huddled on the far end of her deck, avoiding the adult revelers at her family’s barbeque. The adults weren’t going to let us escape that easily, and taunted, “Oh, come on. You can’t grow up in the Northwest and not have slurped down an oyster.” There was even chanting, “Do it! Do it!” And so I did. Not an instant convert, I never contemplated eating another oyster until my sister married an oyster lover. For his first Thanksgiving with our family, my brother-in-law brought a corn and oyster soufflé. Their family vacations (even their honeymoon) always seemed to take place near bodies of water with fresh oysters. This past summer, they returned from vacation with stories of the hundreds of oysters they had harvested and how my 9-year-old…

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Steel-Toed Stiletto

Women are drawn to a pretty pair of heels—browsing department stores and boutiques for the perfect fit, the season’s latest trend, a pair of work-suitable kitten heels and so on. Micki Shampang-Voorhies is like most women, though noticeably different. Her own shoe collection, for example, is on the upside of a hundred pairs. Many of them she has never worn, nor ever will, because she considers high heels works of art. 

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Raspberry Fromage Blanc Tart Recipe

Silver Grille Silverton | silvergrille.com Chef Jeff Nizlek The Raspberry Fromage Blanc Tart is a rich, creamy dessert that is not overly sweet by any means. Instead, the tart’s flavors are a perfect combination of the zingy raspberries and the cool Fromage Blanc. It’s a perfectly satisfying summer treat everyone can enjoy. Happy eating!   Raspberry Fromage Blanc Tart Makes: 8-10 servings | Cook time: 45 minutes, plus 2 hours chill time Ingredients: Purchased pastry dough 1 cup Fromage Blanc, softened ¼ cup granulated sugar 2 eggs ½ cup heavy cream ½ teaspoon finely grated orange rind ¼ teaspoon vanilla 1½ cups raspberries 1 tablespoon powdered sugar photo by Carrie Minns   Press pastry into 9-inch tart pan with removable bottom. Freeze for 15 minutes, or refrigerate for 30 minutes, or until firm. Line pie shell with foil; fill with pie weights or dried beans. Bake the tart in the bottom third…

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Living Tiny

Affordable, sustainable and (let’s face it) cool, small-scale houses are rekindling the American Dream in Oregon.

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Holiday Gift Guide 2014

Give the gift of Oregon this season with these Oregon-made products. Prefect for anyone on your nice list.

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The Ripening Age

DAIRY FARMS ARE like clockwork. Day in and day out, rain or shine, holiday or Monday, there’s a herd of cows that must be milked every twelve hours.

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How to Make a Bird Feed Suet

Ginger Livingston Sanders is a Bend resident and fulltime explorer, glassblower and photographer for photographoregon.com, a site dedicated to photographic exploration of Oregon.

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Beyond the Ranch

In the 1970s, there was the ubiquitous ranch house—and then there was everything else. For those who opted for custom designs, you might see some far-out features, such as a yurt-style ceiling or rounded walls. In the following pages, we take a look at three remodels of 1970s-era homes. These modern renovations add function and beauty without compromising the spirit of the originals.