Stumptown Travel

the one at Pedal Bike Tours

StumptownTravel — Tue, 26 Apr 2011 16:03:27 +0000

State’s Top Tour Company Offers New Way to Explore Oregon’s Stunning Coast… On Two Wheels

Portland, ORE (4/21/11) – Pedal Bike Tours, Oregon’s #1 Tour Company on Tripadvisor, has announced a new sightseeing tour for daytrippers – Oregon Coast Adventure.

The easy to intermediate bike ride coasts along 10 miles of the stunning 3 Capes Loop, includes van stops at iconic coast sites like Cape Meares Lighthouse and the Tillamook Cheese Factory, as well as exploring rugged coastlines and a tunnel to a secret beach.

“We feel that the most beautiful areas of Oregon are best experienced by bicycle,” said Todd Roll, owner and biker-in-chief at Pedal Bike Tours.

Tours run daily from Pedal Bike Tours’ downtown location. The Pedal van transports guests over the lush forested coast range to Cape Meares, before enjoying an exhilarating and moderate 10-mile bike ride.

Highlights of this 8-hour adventure include touring the coastal towns of Tillamook, Oceanside and Netarts with time to explore, walk the beach and enjoy views of miles of beach and ocean at every turn. The tour includes stops for lunch and sightseeing, and brings guests back to the shop… hopefully with sandy feet, or a souvenir from one of the
small towns along the path.

Prices include a bike, helmet and guided tour and costs $89.

Date: Daily

Time: 9:00AM to 5:00PM

Where: starting at Pedal Bike Tours, 133 SW 2nd Avenue (hotel pickup available)

For more information on Pedal Bike Tours, including rates and tour information, visit www.pedalbiketours.com, or call 503 243.BIKE (2453).

Contact Info: Todd Roll

503.243.BIKE (2453)

todd@pedalbiketours.com

pedalbiketours.com

the one with the earthquake and tsunami in japan

StumptownTravel — Fri, 11 Mar 2011 14:11:04 +0000

The 7th largest earthquake in recorded history hit Japan earlier this morning. For up to date coverage, please visit the following places:

Al Jazeera English Live Coverage

Google Crisis Response

I will be contacting clients who’s travel plans are directly affected by this natural disaster. Please call me at 503-750-7651 if you have any questions.

the one with the prize winner

StumptownTravel — Sun, 20 Feb 2011 05:08:07 +0000

We have our first prize winner! Alicia Croft was our 30th Facebook follower, and she has won an Energizer 6 LED headlamp with 4 modes. Follow Stumptown Travel on Facebook and you could be our next winner. The next prize will be for our 50th follower, and it includes an energy saving kit for your home (4 CFL light bulbs, 2 shower heads, and more) and a mystery gift certificate.

Stumptown Travel gives you expert travel advice, great travel deals, and free prizes!

the one where prince william marries his princess

StumptownTravel — Wed, 16 Feb 2011 19:08:41 +0000

Princess Cruises Ships to Broadcast Historic Royal Wedding of
Britain’s Prince William and Kate Middleton

Passengers Can Watch the Future Princess Walk Down the Aisle with BBC World Coverage on
“Movies Under the Stars” Screens

SANTA CLARITA, Calif. (February 16, 2011) – The highly anticipated Royal Wedding of Prince William and Kate Middleton will be televised live on Princess ships on April 29. Passengers will be able to follow along with full coverage of the pomp and majesty of the historic wedding through BBC World’s broadcast of the event.

Not only can passengers follow along as the future princess walks down the aisle, but they’ll enjoy viewing parties on board as they watch the most extensive coverage of this royal event. BBC is the official wedding broadcaster and has exclusive access inside Westminster Abbey during the ceremony. Click here for more information, or email angela@stumptowntravel.com.

the one with the DOH!

StumptownTravel — Wed, 16 Feb 2011 05:26:07 +0000

I ride the MAX Red Line to work at the PDX Airport at least once a week. One of the nice things about the end of the Red Line at PDX is that a security officer is stationed at a podium. Once each train empties, it’s his job to sweep the train and collect any left behind items. These items are turned in to the proper authorities, where passengers can claim them.

When the item left behind has ID, the security officer will often use the white paging telephone, and the PDX Airport pages the passenger to return to the MAX station for their left behind item. Simple and effective process, usually…

Tonight, I was on my break, and noticed the security guard using the white paging telephone. The next moment, a page went out in the airport for the passenger to return to the MAX station for their left behind item–in this case, a wallet. Within a few minutes, I watched as the passenger returned to the station, and asked the security guard about his wallet. He gave a brief description, which is typically sufficient–but tonight, the security guard said, “I need to see some ID.”

DOH!!

Um….YOU HAVE MY ID!

the one where you get paid to eat in february

StumptownTravel — Tue, 15 Feb 2011 17:20:48 +0000

The Sensory and Consumer Group at the Oregon State University Food Innovation Center is conducting two upcoming taste tests. One will occur on February 24^th and the other will occur on March 1^st and 2^nd. Please note that there is a web link for each test and if you would like to be eligible for both tests you will need to complete two online surveys.

The first taste test will take place on Thursday, February 24th. The taste test will be about 30 minutes and compensation is $20.

https://surveys.bus.oregonstate.edu/BsgSurvey2_0/main.aspx?SurveyID=4103

For those who are new to the email list, please note that we cannot contact everyone who sent in a questionnaire. You will not hear back from us for each test as each consumer will not be selected every time. We only contact those who were selected to participate and will be sending out those confirmation emails by February 18^th. Photo ID will be required to participate in this test.

The second taste test will take place on Tuesday and Wednesday, March 1st and 2nd. The taste test will be about 30-45 minutes and the compensation is $35. We will also be holding three additional optional focus groups after three of the taste tests. These focus groups will take an additional 90 minutes and will pay an additional $70. If you are interested, please click on the link below to submit a questionnaire. If you are selected to participate, we will contact you via email by February 22nd where you must reply and confirm your intent to participate. We will then send you another reminder email the day before the test. Photo ID will be required to participate in this test.

https://surveys.bus.oregonstate.edu/BsgSurvey2_0/main.aspx?SurveyID=4102

Consumers will be contacted ONLY if they are selected to participate. We do not accept walk-ins. You must have a scheduled appointment. The Food Innovation Center is located in the River District/Pearl District area with free parking, close to the Union Station/NW 6th & Hoyt St MAX stop or the 10th Ave at Marshall Streetcar stop. We are about one quarter mile north of the Broadway bridge on Naito parkway (Front Ave.).

We have a 24 hour cancellation policy. If you have been confirmed for a space, but cannot make it for some reason and do not call to cancel at least 24 hours in advance, we will remove you from our email list. Thank you for your understanding.

the one with free travel stuff

StumptownTravel — Fri, 11 Feb 2011 19:02:33 +0000

I have created a place page for Stumptown Travel on Facebook. But I need followers! So I’m having a contest, with free prizes! I currently have 17 followers…so there will be prizes for the person who is the 30th follower, the 50th follower, and the 100th follower. These prizes include an Energizer 6 LED Headlight, with four modes, and an Energy Saver Kit, which includes 4 CFL lightbulbs and 2 water saving shower heads, and a grand prize for the 100th follower, to be announced when we have a winner (Hint: It will include free travel benefits!)

You can find Stumptown Travel on Facebook, just click the “Like” button!

the one with travel brochures

StumptownTravel — Wed, 02 Feb 2011 04:15:36 +0000

Are you thinking of travelling, and would like a free brochure or guide? We offer a wide selection of travel brochures for destinations all over the world. Email me at angela@stumptowntravel.com, or call 503-750-7651. I will send you one free brochure or guidebook of your choice, with no additional charge for postage.

Call or email today for your free brochures.

the one with julia child’s boeuf bourguignon, part deux

StumptownTravel — Sat, 29 Jan 2011 08:26:21 +0000

Gather the ingredients

Tonight I made Julia Child’s Boeuf Bourguignon…here was my process.

I have had great Calphalon cookware for years, but until recently, I didn’t know how to properly use them. Here is a great video showing how to test for proper pan heat.

I gathered all the ingredients: 6 ounces of bacon, a bit of olive oil, 3 pounds of stew beef, one sliced carrot, one sliced onion, some salt and pepper, 2 Tbs. of flour, a bottle of young red wine (I used Cabernet Sauvignon), 3 cups of beef stock, 1 Tb. of tomato paste, 2 cloves of mashed garlic, a bit of herbs (I used Herbs de Provence) and a crumbled bay leaf, and the mushrooms.

Julia emphasizes that you must dry the meat before cooking, or it will not properly brown. First I cut the bacon into 2 inch pieces, and browned them in butter.

Browning the bacon

In the same pan, I next browned the stew meat in the bacon drippings.

Brown the beef

All of this meat is then put into an oven safe casserole, coated with flour, salt and pepper, and put into a 425 degree oven for 8 minutes, tossing halfway through cooking. Meanwhile, I sauteed the carrots and onions in the same pan, letting all that meaty fond coat the veggies. I added a touch of olive oil to help deglaze the pan.

Sauteeing sliced onions & carrots

Next is the fun part…adding the wine, beef broth, herbs, spices and tomato paste. This needs to be brought to a simmer, until your whole house smells like wine.

Adding wine & herbs

If you taste it right now, it tastes terrible, because the wine and meat and herbs have not had a chance to cook together and marry their flavors. Place this in the oven, which is now down to 325 degrees, and keep one eye on it while it simmers for the next 2 1/2 hours. Doing everything up to this point took me about an hour.

Ready to go in the oven

While the bourguignon did wonderful things in the oven, I sauteed the quartered mushrooms in butter and a bit of oil. Don’t crowd the mushrooms–I cooked mine in two batches. Let the mushrooms absorb all that yummy butter (real, unsalted butter…please do not ruin this recipe with margarine!) and get golden brown.

Sauteed mushrooms

When the meat falls apart when poked with a fork, take the bourguignon out of the oven. I strained the sauce into the same pan I cooked the meat in, then put the meat back into the casserole. I placed the mushrooms, onions and carrots on top of the meat, added my remaining beef broth to the sauce, and cooked it down for about 5 minutes. Then I poured the sauce over the meat and vegetables in the casserole, and simmered the entire thing for about 4 minutes, letting the meat heat back up.

Topping meat with vegetables

Meat simmering in sauce

The final result was a stew with butter-tender beef, and the richest, deepest sauce, filled with a complicated depth of flavor.

This is what it looks like...

...after four hours of cooking!

Yum!

the one with Julia Child’s Boeuf Bourguignon

StumptownTravel — Sat, 29 Jan 2011 00:22:01 +0000

There is nothing to get one through a terrible day than making a mug of Ghiradelli’s hot cocoa, watching Julie & Julia, and making Julia Child’s Boeuf Borguignon. As Julie Powell says in the film, there is something so satisfying after a bad day then coming home to the comfort of putting together a recipe. Taking things as simple as meat and vegetables and making a glorious meal for dinner.

I’m using a 2007 Malbec for the recipe, crimini mushrooms, and lean stew beef. The nice thing about this recipe is that is covers a myriad of sins, such as using a cheaper cut of beef. There is no need to spend a lot of money on ingredients, for the cooking technique if followed correctly, results in a perfect balance of flavors.

Someday soon, I will purchase Julia Child’s cookbook. For now, I must be content with gathering recipes online. If you would like to acquire this recipe for your collection, it has been posted online by Knopf Doubleday.