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Best Bits – Oregon Coast and Home


“The ‘Best Bits’ series here at Nibs & Bits is mainly a journal of everyday life at home & around the Willamette Valley. The series will be predominately image based and meant to give you a little peek into my daily life when I’m not reviewing/discovering food carts, coffee shops, small businesses, and farms.”


This past week my daughter and I headed over to the Port Orford/Bandon area of the Oregon Coast to spend time with my family for the weekend. My husband and I then travelled up to Portland to spend an evening watching Anthony Bourdain speak and we also indulged in eating lots of goodness and drinking lots of espresso (more on that little trip later).

This week’s ‘Best Bits’ is focused on the time spent at the coast and at home after the short but sweet Portland trip. Currently, we are enduring record high heat in the lower Willamette Valley and have ALL the fans on in the house (no air conditioning) and are eating ALL the cold chocolate from the refrigerator and I’m drinking all the cold brew coffee (nothing new there, though). Send all of your cooler weather vibes – well, at least down to 90 degrees, please.  I want more summer, but c’mon, 104 is NOT doing it for me!

Some of these images appeared on my IG – pardon the redundancy if you follow me on there and on here. 🙂


at the oregon coast
She’s always been a beach baby
passageway at the beach
A lovely little passageway on the beach
goat, chicken, duck
On the farm – Rudy (brown goat), Mr. Otis (duck), Francine (chicken), and Betty (goat)
hollyhock flower
One of my favorites: hollyhocks
rhubarb and daisy
The most gorgeous (and HUGE) rhubarb plant on my parent’s farm
trees
I’m a sucker for these canopy shots
creek
Spending a little time cooling off our toes in the creek – 104 degrees is pretty brutal for our neck of the woods
kimchi
Working on my kimchi fermentation project – it’s almost there…

I’m using the basic kimchi recipe from this book. There are a TON of other fermentation projects I’d like to try from it. This book makes fermenting seem approachable and not scary and that is something I really needed. And now that I have no fear to ferment, I’m pretty darn excited!:

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