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Portland Monthly
Lake lovers still have to wait to rent a boat at Olallie Lake Resort (above), which has a tentative open date for 2021 of July 22, as recovery work continues after last year s wildfires.Â
Photograph by Isaac Lane Koval
Oregon is defined by water, from the mighty Pacific at our western edge to the rivers that separate us from Washington and Idaho. But those arenât our only H
2O treasures. Tucked along Oregonâs mountain spine are countless alpine pools beckoning for summer dips, paddles, or just Doug fir whispers and mountain reflections.Â
Note: Wilderness access can depend on current wildfires, past wildfire recovery, road conditions, pandemic staffing, land management projects, weather, and more. Consult the Northwest Interagency Coordination Center as well as National Forest websites and social media before you set out, check with ranger stations, and carry maps for alternate routes. Stay away from fire areas, and remember that lakes
Hey, kids, wouldnât
Boaty McBoatface and
Bryan Ferry be great names? No? Ugh, kids today!) Or maybe, once again, nothing will happen.
But here are five reasons why Frog Ferry just might get past the hot tub musing/barstool brainstorm stage and take form.
1. Traffic keeps getting worse, and transit is slow. A 2006 ferry feasibility study concluded a commuter service was too expensive to pursue at the time, but that it could be viable in the future if certain things happened. The first such condition: âdegradation of vehicular travel time on roadways parallel to the river that give a water-born transit a distinct travel time advantage.â If the vehicle in question is a bus, the travel timeâs never been that great. The trip between the heart of St. Johns and downtown Portland takes an advertised 30 minutes on TriMet s infrequent 16, but it s a lot longer if there s a freight train crossing on NW Naito or a backup on the St. Johns Bridge ramp. The 44 takes, well
Step aside, muffins, coffee cake, and scones.
The best breakfast pastry in the world is, without a doubt, the chocolate croissant. At least, thatâs my opinion, as well as
PoMo managing editor Margaret Seilerâs. We both discovered our shared fondness for chocolate-stuffed laminated dough after also realizing we share the same birthday. (Shoutout to all the Capricorns!)Â
So one rainy Thursday,
we gathered together a whole crew of chocolate croissant taste testers on a porch: me, Margaret, deputy editor Fiona McCann, and arts director Mike Novak (who also took some glamour shots of the croissants). What we looked for: even layers of flaky dough, neither too dense or bready nor too airy; a good ratio of chocolate to pastry, as well as the quality of the chocolate; a buttery-tasting dough that nails the sweet-salty balance; and layers that crackled and flaked upon biting into them.
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