My March Madness began at the Bijou.

Cafe, that is, downtown Portland at SW 3rd and SW Pine. My table where I waited right about 7:30 a.m. Thursday, March 15, for my favorite restaurant breakfast which I knew would keep me from getting hungry too soon at the Rose Garden Arena. My goal, to enjoy all four NCAA March Madness Second Round games that day, feeling a minimal amount of hunger and a maximum amount of college-basketball-induced joy. I rode the 12 bus from home and willingly walked two blocks to the restaurant through the rain because I knew that my plan was a really good one.


My favorite restaurant breakfast, the Redwood Hill smoked goat cheddar French-style omelette. Inside the perfectly cooked, fluffy eggs, you find three ingredients. Crumbles of Redwood Hill smoked goat cheddar--maybe it's been riced, I don't know, but it's teensy pieces of big-flavored goat cheese. Small rectangles of crispy bacon. Slender, perfectly-formed ovals of paper-thin green onions. It comes with the crunchy salad greens you see here or with chunks of potatoes which taste like they were actually grown in the earth. And the muffin of the day or toast accompanies it. I always go for the muffin which I take with me in a square paper sleeve provided by the waitstaff. I always order one outta-sight-best-ever buttermilk pancake upon which I put two pats of butter and a small amount of maple syrup which I pour into slight grooves that I cut into the top of the pancake once the butter has melted. That lets the syrup soak right on down into the pancake, doncha know.

As I savored my first bite of the omelette, I turned to my right to face the counter behind which the cook(s) work steadily, smiled and flashed the cook the A-OK sign. He smiled back and said, "Thanks." After a fine meal, I walked in the rain again, this time three blocks, to catch a MAX train to the Rose Garden Arena, site of my planned college-basketball-induced joy.

B after B after B, Saturday a week ago. Killer Burger on NE Sandy Boulevard at NE 47th

Barq's Root Beer, one fine fountain drink.


Basketball, NCAA basketball, on the TV at the back of the room, sound turned off. Blues blaring, down home blues blaring from the restaurant's speakers. As I ordered at the counter, I mentioned to the young woman taking my order, "Blues, basketball, and burgers. It doesn't get any better." She chuckled and agreed.


Bun, burger, bacon. I forgot to ask that there be no cheese on my Classic Burger, so I ate it--I'm OK if I only eat cheese once in a blue moon. I have two B words for the fries--bountiful and best.


Bites. Burger on bun with bacon going bye-bye, along with cheese, lettuce, tomato and grilled onions. I did remember to ask that there be no Smokey House Sauce and pickle on my Classic Burger.


Busy, busy at the building which houses Killer Burger on the southwest corner of the intersection.


Bus home, the 12 Barbur/Sandy. I left with a bellyful of Bs.

Vacation, Day 9, 10/29/2009, Part 1

Sun's rising at Talladega Superspeedway, Thursday morning. You can see how many more rigs are in the campground, and there in the distance between the trees, you can see the grandstand at the racetrack.


Early morning look at another U-shaped spread at the campground. Halloween, college football rivalry, and Dale Earnhardt, Jr.--looking from right to left.


Part of a game of some sort at a corner camp site. Looks like they're all set to play, even after dark with that light on the top of the pole.


The other end of the game.


The game set-up, in front of a trailer decorated with three racetrack flags--Talladega, Bristol, Lowe's, and one driver flag--Dale Earnhardt, Jr.


This is the rig just to the other side of Kay and Milton's trailer. I count at least 17 chairs, for a smaller trailer and a pop-up trailer. Wild! Wonder if the ghosts glow in the dark?


Our omelet makers at work.


Sausage and ham on the griddle--one side's done.


Another helper deals with the bacon and the bacon presses on the other griddle.


Green peppers need quite a bit of preparation--those seeds are the pits!


You can have ham in your omelet.


Gotta get those eggs just right before they go into the skillet!


The bacon's done!


Cheese on the eggs in the skillet.


Ham, green pepper and onion, cooking in the other skillet.


Ah, the important combining-all-ingredients step.


Close to done, thanks to Milton and his helpers.


My plate--I had no cheese or green peppers because neither one agrees with me.


The absolute jewel in the crown of a grand breakfast, Steen’s 100% Pure Cane Syrup! Just looking at the bottle took me back to my childhood, eating biscuits and syrup with my Daddy. Yummy!


You can certainly see what I mean in this photo--perfection!

Three Doors Down Cafe, A Fine Food and Drink Series, No. 3

Poiré Authentique, pear cider from Eric Bordelet, a delightfully fresh cider. Matt told me that it's rare and unforgettable, both true descriptors. You can see SE 37th reflected in its golden self.


Here it is, right after being poured. I read this about it online "...a traditionally off-dry, sparkling style ... made from three hundred year-old pear trees. These sixty foot high trees have never seen one bit of chemical treatment during their long lives and produce absolutely marvelous fruit with which to work. Monsieur Bordelet makes from them a brilliant sparkling cider: one that has great complexity, refined bubbles, a deep underlying minerality, with excellent length and cut on the finish." I don't know what some of that means, but I did see bubbles coming up from the bottom center of the glass for quite some time, and it did taste good.


Bibb lettuce, chives, bacon in a creamy roasted garlic aioli dressing--this crispy, perfectly cold salad makes me happy. And it's not just because it's shape reminds me of a ruffled party dress. It tastes so good!


The special--house-made cavatelli, duck confit, delicata squash, and arugula. Lamont thinks it's so neat that I eat duck confit as often as possible at 3DD, and I never even knew what it was before! You see, I had never eaten duck until I moved to Portland. Now, if it's on the menu at Three Doors Down, I get an immediate memory of that earthy, meaty taste as soon as I read the word. So I order it and enjoy it, time after time.

On the wall at Byways Cafe

How about this great souvenir? It's one of a whole lot of stuff on display at Byways Cafe on NW Glisan, in Portland's Pearl District. Mama and I stopped there for brunch Saturday--outta sight good home-cooked buttermilk pancakes, bacon and scrambled eggs. More photos later in the week. Here's a bit I found about the swell little cafe at City Search:

Editorial Review for Byways Cafe – by Rachel Bellacera

The Scene
Kitschy and fun, Byways feels like a blast from the past with its vinyl banquettes, 3-D viewfinders, friendly servers and soda fountain. The crowd is mixed: 20-somethings nursing weekend hangovers, young families and Pearlites converge for hearty, satisfying breakfasts and lunches.

The Food
The Pearl's own greasy spoon transcends diner fare by improving on the classics. At breakfast, try the Mt. Rushmore Hash, a mix-mash of potatoes, spicy corned beef, melted cheese and hot peppers. Amaretto-infused French toast is pure indulgence; creamy, aromatic brioche topped with honey butter is well worth the 15-minute wait. For lunch, attempt the juicy, 1/3-pound hamburger with tasty homemade potato salad, or the Crater Lake Cobb salad, which is done with spinach instead of lettuce and doused in crumbly blue cheese. Don't miss the sweet treats: Chewy brownies, piping-hot scones and cookies have a loyal following.