Posts Tagged ‘macaroons’
Donuts in Maine and Oregon
A $5 shift’s end grab-bag from Voodoo Donuts newish location in downtown Eugene, conveniently near the KLCC studio.
I’ve never been much of a doughnut girl. Sure, I’ll indulge in an occasional airy Krispy Kreme or a coconut-frosted from the 24-hour Donut Pub when I lived in Chelsea (as featured in Louis CK), but they generally don’t seem worth the calories. Not my go-to vice. However, Dan (and his dad) love a good donut, so I’m wont to buy them to be a good wife.
While working at KLCC, I once came home with a nasty $5 bucket from Voodoo Donuts. That’s how they clear out the inventory at the end of each shift. It was chock full of Capt’n Crunch, Double-Bubble Gum and rainbow sprinkle-clad donuts, way too syrupy-sweet for my palate. Dan gifted most of them to the OSU economics student lounge, where they were appreciated. The Voodoo thing is more about shock-value than flavor. We did enjoy their Neapolitan (chocolate cake with vanilla frosting, tangy strawberry sugar and marshmellows in whole) and the huge Memphis Mafia (glazed banana fritter topped with peanut butter, nuts and chocolate). Voodoo can not be judged by its mediocre glazed donut. And just say no to Voodoo’s gimmicky Bacon Maple Ale, brewed by Rogue. It’s expensive and supposedly nasty.
OId-school Tony’s Donuts in the other Portland (Maine) is a favorite of my father-in-law’s. Tony’s is known for its molasses donuts, both cake and glazed. Delicious with coffee!
So far, Maine donuts are more my style, with old-fashioned, uncomplicated flavors. I hit up landmark Tony’s Donuts on the drive back from the Portland airport last week. Tony’s kept my father-in-law warm and happy when his Visicu work took him to Maine Med. The sought-after glazed molasses is my order at Tony’s.
Nothing says New England like molasses. They put it in their baked beans, their cornmeal-studded Anadama bread and brew it into dark rum. Tony’s Donuts in Portland is famous for their molasses donuts, both cake and glazed. They’re like a cakey, fried, spiced molasses cookie.
Now, it’s rare that I’ll have two donuts in one week. This is not a habit I’m looking to acquire. But Dan came home from a downtown eye appointment today with two donuts from Frosty’s, whose reputation seems to exceed Tony’s, at least here in Brunswick. The blueberry one tasted artificial, but the glazed buttermilk one, yes buttermilk!, was a revelation. So light and creamy and not at all cloying. Almost like the famous Mrs. Yoder’s sourdough ones at the Richmond Farmer’s Market. These buttermilk donuts won’t help in the ongoing quest to lose the baby weight (sure, blame it on the baby even though you had those pounds to lose before he was even conceived). I was already worried about the freshman fifteen with the stellar dining hall food, which we do partake of here.
The Gluten-Free Game
Surprisingly al dente gluten-free macaroni, from bionaturae.
A wise person once said, “I’d be dead without bread,” and normally I’d have to agree. Except I’ve basically gone without bread (and other wheat products) for more than a week now. This has not been easy. I’m about as omnivorous as they come. In fact, it’s nearly impossible for me to name a food I don’t like. Tongue, Brussels sprouts, turnips, chopped liver, you name it: bring them on. Well, maybe I don’t love tripe.
Nor have I ever really dieted. I would rather exercise more than go without. But my sister has been nagging me for a year now to give up gluten for a week. She doesn’t have celiac disease, but she’s had more energy, been less irritable and more sated after a meal when she goes wheat-free. Apparently, going without gluten improves attention span and counteracts ADHD, traits of which I’ve been known to exhibit. So I finally agreed to take the plunge while visiting Elaine in Atlanta.
A week and a half in, I do feel less bloated and a bit sharper, but that’s probably because I’m eating fewer food-coma inducing carbs. I may be starting to shed some holiday weight (but that could be the additional Pilates and Bollywood dancing classes I’m taking). Lack of gluten does seem to change things gastro-intestinally, for the better. And when I violated the diet to have a store sample of bread, a few sips of beer and French onion soup with a little flour in it, I did feel a bit light-headed.
Not sure how much longer I’ll continue the experiment, but it’s nice to have this baseline. I’m really craving baked goods and more than anything, beer. Hard cider and the gluten-free stuff don’t cut it (I drank both this week). The pasta wasn’t half-bad, though. And I love quinoa. We made a lovely quinoa with shitake mushrooms and leeks risotto from the Flying Apron’s Gluten-Free and Vegan Baking Book I gave Elaine. I might try to do gluten-lite. It is nice to have something to force you not to eat the bread at the restaurant. Once you have a bite, it’s hard to stop.
BaltimOregon to Maine 