New + Noteworthy {Tiger Tiger, Dollar Shave Club, Pollo Norte}

In case you haven't heard, Portland is experiencing quite the heatwave! To keep cool I have been binge watching Grace and Frankie and eating my weight in popsicles! What I haven't been doing is blowdrying my hair, wearing pants or cooking at home. Enter, Tiger Tiger Salon, Dollar Shave Club and Pollo Norte!

Tiger Tiger Salon
4228 N Williams
Open Daily - Hours vary per stylist

Photo courtesy Marissa Martin

Though not a brand new salon, Tiger Tiger and 1907 House have joined forces and reopened Tiger Tiger Salon on N. Williams! The swoonworthy space is bright and airy - I'm just waiting for Refinery 29 to feature it! The beautiful shelving is filled with bumbe+bumble and R+Co products, they just get it here.

Photo courtesy of Marissa Martin

What I really love about Tiger Tiger is Marissa! She has been cutting my hair for over a year and is an absolute goddess. Personally, I always judge a haircut by how it grows out. Whether my hair is long, short or somewhere in between it always grows out evenly and maintains a beautiful shape. 

My mother's response to this photo, "Why does your face look like that? But your hair does look very nice!"

Must try: A cut and blow out from Marissa!

Things to know: They use Schedulacity - making it super easy to book online. Especially at 4am when you can't sleep and realize it is time for a dramatic haircut!

Dollar Shave Club
The internet.

I first learned about Dollar Shave Club in my Martha Stewart Living and was instantly intrigued. Originally marketed towards men, the company quickly realized that many of the razors are also a big hit with the ladies. 

Here's how it works, you initially sign-up to receive The Humble Twin, 4X or The Executive. The initial starter kit is sent with a handle and cartridge of your selected blade. Each month after that a cartridge of blades is sent your way. 

I really love this for multiple reasons. First, the cost. Six bucks a month for four high quality razors is a screamin' deal! The delivery. I never have to run out to the store to grab razors. Or add it to my very long Target list. Every month on the 16th they are in my bathroom! The quality. These blades are fantastic! Since starting with DSC I've had almost zero razor burn or icky bumps on my legs. Just smooth summer stems. The reduced waste. While it may not be what Pope Frankie had in mind, I do feel that I have reduced my amount of waste a bit. By not throwing away plastic razors every other week I do feel a smidge better about my carbon footprint. A smidge.

Must try: The 4X - 4 cartridges of 4-stainless steel blades every month for $6!

Things to know: Only one handle is sent and included in the initial package. Additional handles are available for $4 in case you are splitting the razors with a roommate or forgot the handle in a hotel room.

Pollo Norte

5427 NE 42nd

503.287.0669

Open Daily 11am-9pm

Mexican-Style Rotisserie Chicken. I really don't need to say much else. But I will. I promise.

Located in the Concordia neighborhood, this small and discreet shop is serving up some of the best chicken in Portland. This juicy, tender and flavorful, it is served with cabbage - cooked in the base of the rotisserie and all of those amazing drippings - and handmade tortillas. You also have the option for a few sides - the slaw and pinto beans are my favorites!

The space is small and there are a few picnic tables outside. I imagine this would be great for takeout if you live or work in the neighborhood. They have also added another roaster so the Pollo Norte team is no longer having to deal with daily sellouts and sad customers!

Must try: The Frijoles Charros. Because beans and bacon!

Things to know: Unless you are coming from brunch, the quarter chicken just doesn't seem to be enough. I would recommend getting a half for yourself or splitting a whole with your dining partner. 

Travel {San Jose + San Francisco}

Over Memorial Day weekend I headed down to San Jose to celebrate my oldest sister and her graduation from a MPA program. Stephanie also flew in from DC! It is very rare for all of us to be together, especially when a wedding isn't involved!

On Friday we had a very casual evening - NSync and burgers - and prepared for the busy Saturday ahead. On Saturday we got pedicures then headed down to San Francisco for the ceremony at USF. The ceremony happened in a beautiful and historic church. From there we had drinks then headed over to Rich Table for a spectacular meal! We ordered family style, sharing all of the plates, and had #allthepasta!

On Sunday we hiked Picchetti Winery then headed out for brunch. Portland could take a note from California and adopt fresh squeezed juice by the pitcher. Just sayin'! From there we attended a San Jose Earthquake game. We followed that with some In-N-Out (double double animal style) and cookie ice cream sandwiches. Because #yolo!

It was a great weekend with family, delicious food and fun activities! If you feel so inclined, I have shared more images and details below!

#YayMPA

Recipe {Fresh Fig + Toasted Almond Pasta}

There are few dishes more satisfying than a really delicious pasta. A dish comprised of vibrant ingredients and depth of flavor that delivers nourishing satisfaction. Whether it is an eight-hour bolognese or a decadent and cheesy sauce I'm always drawn to pastas.

While I don't make pasta that often at home, when I do I go all out! And all out doesn't necessarily mean an all day production. This Fresh Fig + Toasted Almond Pasta only takes 15 minutes!! Yet tastes special enough to serve at a dinner party or to make for an at-home date night. The four bachelors that read this blog should definitely bring this into their dating arsenal. Heck, we should all bring this into our playbooks. 

By toasting the almonds, browning the butter and cooking the figs a rich flavor profile is built in a short amount of time. This dish has a nutty and creamy warmth to it while not being overly heavy or rich. The mascarpone is the secret ingredient that allows this to be such a quick dish. The key to pulling off the timing is chopping and layering the ingredients while the pasta cooks.

#ThursdayToursPDX {Lunch Spots}

You may find this surprising, but I find lunch dates to be a very important milestone in any friendship or romantic relationship. Making time for a lunch date is saying "I want to see you so much I will carve out 45-60 minutes in the middle of the day to get together." It is willing to show someone your frazzled work face or cut short your Saturday morning routine to get together. A lunch date is prioritizing time with someone else. 

It is for this very reason that Erin and I reached out to Chloe and Natalie for their #ThursdayToursPDX Lunch recommendations!

Natalie co-blogs at Twelfth Avenue and is such a sweetheart! She writes about recipes, fashion and genuinely enjoying life. We both live in NW Portland. She is always so engaged and encouraging - the perfect lunch date!

For Chloe's recommendations head on over to Bakery Bingo!

As Seen on Instagram {Lucky Number Seven}

Lovelies, it is the middle of June!? How is that even possible?? I spent a majority of my weekend outside - in dresses and rompers - and participating in plenty of summer activities. 

While eating salad on the deck last night I kept asking myself where spring went?? By the looks of my Instagram (@merecdavison) it involved a lot of flowers and Rose. So clearly, it was great!!

How was your weekend? Are you ready for summer or wishing time would slow down?

My greatest passion and love language: Cheese + wine parties

Rose and onion rings at the Ringside Grill opening.

Romesco is for lovers.

Rose season

Casual Saturday activities.

Double-Double Animal Style

Saturday + Adirondacks + Lovejoy

Sensing a trend?

Blueberries + Pineapple + Mint + Lime + Ginger Beer + Vodka

The Bouqs

Rooftop shenanigans or a cavity check at Hotel Eastlund?! Shenanigans.

Hydrangeas are my all time favorite flower. Feel free to send them my way weekly.

Recipes {Fresh Mint Chocolate Chip Ice Cream}

Confirmation: I like ice cream! Because it is such a nuanced and up-and-coming food trend?! Right. I also very much enjoy making ice cream. I get all kinds of nerdy watching the base churn into a voluminous, creamy dessert. But I don't like overly fussy, time consuming or complicated recipes. The science of it all overwhelms me. Yes, making ice cream can overwhelm me. I'm a treat. Puns always intended.

Mint chocolate chip happens to be one of my favorites. I love the fresh, bright flavor paired with the crunch of shaved dark chocolate. I do have certain expectations and standards for the classic. First, the mint can't taste chemically - I can smell mass produced mint extract before entering the grocery store, and I don't like it. The chocolate needs to be high quality and properly cut. Obviously, waxy chocolate is a no-go and it can't be too large or in a morsel shape. By morsel I mean chocolate chips that you would put in cookies. It is probably best to look at the photo directly above this passage for reference.

This recipe has been adapted from the Fresh Mint Chip Ice Cream recipe by Alice Medrich via Food52. I appreciate the cold steeping, especially in this hot, hot weather. I plan on applying the technique in the future. I opted to buy high quality chocolate instead of crafting my own. This is a custard based ice cream, which required an overnight chill. It also makes the dish more decadent. In the future I would consider reducing the amount of egg yolks for a lighter ice cream. Again, not quite sure how that would impact the science of it all.

Fresh Mint Chip Ice Cream

Adapted from Food52 

1 1/2cups heavy whipping cream

1/2cup (15 grams) coarsely chopped fresh peppermint leaves

1 1/2cups milk

1/4cup plus 2 tablespoons (75 grams) sugar

1/8teaspoon salt

4 large egg yolks

6 oz high quality dark chocolate, chopped (I used Moonstruck 68% Cacao)

1. Combine the cream and mint and refrigerate for at least 8 hours and no longer than 10 hours.

Strain the cream into a medium saucepan, pressing on the mint to extract as much liquid as you can; discard the mint. (If you are not ready to make the ice cream immediately, just refrigerate the strained cream until you are.)

2. Add the milk, sugar, and salt to the cream and bring to a simmer over medium heat. Set a fine mesh strainer over a medium bowl near the stove for the finished ice cream base.

In another medium bowl, whisk the egg yolks just to combine them.

3. Add the hot cream in a thin stream, whisking constantly. Return the mixture to the pan and cook over medium-low heat, stirring constantly with a heatproof Silicone spatula—sweeping the bottom, sides, and corners of the pot— until the mixture is slightly thickened and registers between 175º and 180º F. The mixture should be slightly thickened, but even if not, remove it from the heat before it exceeds 180º (see note below).

4. Strain the mixture into the clean bowl. Let cool, then refrigerate, covered, until thoroughly chilled.

5. Freeze according to your ice cream maker's instructions, adding the chocolate chunks at the end.

NOTE: If your burner heat is too high, the mixture may reach 180º F before it has a chance to thicken, which is not a disaster, but not ideal. Regardless, if the temperature exceeds 180º F, there is a risk of scrambling the eggs. Bottom line: Cooking lower and slower is better than hotter and faster.

Lifestyle {Blueberry, Basil and Cucumber Water}

Wow Meredith, a blog post about water. I hope you are starting to think about your outfit for the 2016 James Beard Awards. Because this Individual Food Blog is recreating the idea of water.

Right. Okay. Back to reality. The reality of life is that I drink a lot of water. I like it cold and from an attractive vessel. If it is subtly infused with a potpourri of produce and served while I am in a fluffy bathrobe that is even better. At a spa would make it the best water of all time. And this is when people say "First world problems."

Aside from the non-life essential elements of infusing water it really is amazing. Whether you are entertaining, want to turn things up a notch at work or need an incentive to drink more of the water - this is an easy way to jazz up your H2O.

While I have a variety of pitchers this one from Sur la Table is my favorite. With a center tube for infusing, ice, and flavored ice the possibilities are expansive.

And now for the groundbreaking recipe. You can say you knew me when...

Blueberry, Basil and Cucumber Water

1/3 Cucumber,Washed + Sliced

1-2 Handfuls of Blueberries, Washed

6-8 Fresh Basil Leaves, Washed

Water

Combined in a pitcher and chill for at least one hour before serving. Add additional water as needed. Can keep for 3-4 days.

#ThursdayToursPDX {Mash Up}

Hi everyone! First off, thank you so much for all of the positive feedback about #ThursdayToursPDX! It has been so wonderful welcoming Erin's readers and sharing recommendations from some of the best bloggers in Portland! We have are having so much fun and have some big things planned for the series - including a mash up component. Periodically, Erin and I will be sharing our recommendations for previous topics. Let's be honest, when all of the wonderful guest posts come in we can't help but chat about our own picks.

inPDX {Twirling Around with Heidi Heaphy Photography}

Growing up my mother always coordinated family photos at the end of every August. It was a huge production - coordinating outfits, emotional humans, American Girl dolls. And the hope that we would behave well enough to be rewarded with Pickle Barrel. Reflecting now, our behavior most likely did not warrant the best sandwich ever, but parenting us most certainly did!

Through this we learned the value of really great photographers, how to smile through pubescent angst (mostly), and that sandwiches are worth pushing down sibling rivaliries.

A few weeks ago I had the opportunity to twirl around The Pearl with Portland-based photographer Heidi Heaphy. Heidi and her husband are actually from my hometown in Montana, but we reconnected via social media when she spotted the fabulous tulle skirt my mom made for me.

Heidi Heaphy Photography

Going into the shoot I was a little nervous about how a really full skirt on my short frame and hourglass figure would photograph. And then it started to rain and I was worried about my hair getting frizzy and my face looking puffy .... and... and... and.  Also known as, "I hopped on the insecurity express." Well, within minutes of being with Heidi all of that fear and anxiety disappated. I wasn't worried about people staring at me or my body parts looking less than ideal. I stopped thinking about how I looked, and was in the moment of having fun and being creative. The photos showcase my zesty and bold salad personality. I credit all of this to Heidi and her professional yet personable demeanor.

Heidi has a natural gift and talent for bringing out the best in her subjects, while still letting them be themselves. Be sure to stop by her blog for more pictures from our shoot and to see her amazing portfolio of wedding, family, senior and newborn photography.