Portland Day 4 + travel to a beach

Right now Jay is laying on the couch on the bottom level of our tugboat house. Today we enjoyed lots of laughs, good food, a gorgeous day on the beach and I’m enjoyed the sounds of the Columbia River with all of the windows open from the second floor of the tughouse.

We had a late brunch at Tasty n sons that was AMAZING! Tasty potatoes, sweet biscuts, French toast and a biscut bfast sandwich with fried chicken.!




Cannon beach – about 1.5 hours west of Portland

We drove through the wilderness – winding roads, about 1,600 ft elevation at the highest point and huge trees. Seriously I cannot believe how many and how enormous the trees are in and around Portland. We spent a good chunk of time taking Polaroids at the beach, watching dogs fetch driftwood in the waves and little kids frolic in the icy cold water. We walked up and down the streets near cannon beach enjoying touristy shops and some ice cream. Our ride back into Portland was not as nice we hit lots of traffic and were whiney that we had missed our designated nap hour!



We also had a late dinner at Beast which was amazing! They have family style seating and only two seatings per night. I’m to sleepy to explain all of the dishes but just know that Jay and I ranked this meal in the top few of all time.
Celery soup:

Charcuterie plate:


Beet salad:

Cheese plate:

Rhubarb Rosé soup:



Peach Ginger Cupcakes (for two)


Jay and I have been working hard to change our 1) diet and 2) our exercise habits. One thing that has really helped is in our journey thus far is not restricting our diet. Yes, we eat fresh veggies and lean meat everyday. BUT we have still enjoyed fried foods at the fair, eating “out” sometimes, and most importantly desserts like ice cream or cupcakes. I LOVE trying new recipes and small batch recipes so I know I won’t be tempted by 12 cupcakes sitting on the counter. I’ve found that I still have cravings for pizza with pizza on top or Oreos dipped in hot fudge and peanut butter (by the way I’ve never actually eaten either of those, I just dream about it) but the cravings are curbed by indulging on a smaller scale.

These Peach Ginger Cupcakes for Two are the perfect sweet treat to end any day. I found the frosting to be a little too sweet, actually.

Peach Ginger Cupcakes adapted from Dessert For Two

Makes 4 cupcakes.

Peach puree:

1 large peach
1 teaspoon brown sugar


3 tablespoons vegetable oil
1/3 cup sugar
1 large egg
1/2 teaspoon freshly grated ginger (I keep mine in the freezer and grate it just before using)
1/2 cup flour
1/4 teaspoon baking powder
1/8 teaspoon salt

Peach Buttercream:

4 tablespoons unsalted butter, softened
2 tablespoons leftover peach puree
1 cup powdered sugar


Peel and dice the peach and place it in a small bowl with the brown sugar. Cover it tightly with plastic wrap and microwave on high for 1 minute. Blend in magic bullet or blender, set aside to cool.


Preheat the oven to 350. Line 4 muffin cups with liners.


In a small bowl, beat together the veg. oil and sugar until well combined.
Add the egg, ginger and all but 2 tablespoons of the peach puree and beat until combined.

In another small bowl, whisk together the flour, baking powder and salt. Pour this over the wet mixture and mix just until combined—do not over mix.


Divide between the muffin cups and bake for 18-20 minutes, until just slightly golden brown on the edges.

Let cool completely before making the frosting.


To make the frosting, beat together the remaining 2 tablespoons of peach puree with the powdered sugar and butter. You may need to add more sugar for the frosting to reach desired texture, this depends on how juicy your peach is! Frost the cupcakes and EAT!