Tidbit #2: I turned thirty! And so we had a lovely potluck dinner. My contribution: meatloaf muffins (yum!) and savory-sweet things in whole wheat phyllo dough. Recipes forthcoming, but in the meantime, here’s a lovely picture of the pretty phyllo dough things.

Tidbit #3: Speaking of phyllo dough, there’s a waitress at a local Greek restaurant who has the most wonderfully nasal accent. Every time I try to remember whether it’s pronounced “FIE-lo” or “FEE-lo,” I think of Angela and remember to say “FEE-lo.”

Tidbit #4: Details magazine has apparently just named Becky’s Diner (“Nothin’ Finah!”) as one of the best breakfast spots in America. I’ve got nothing against Becky’s — the food is good, and cheap, and it’s a good place to take out-of-towners — but there are much better breakfast places in Portland. For inspiration, check out my friend Dan’s regular column, The Breakfast Serial, over at The Bollard.

Tidbit #5: Farmer Justin has opened for business. Support local agriculture! Join a CSA! Better, join his CSA. You’ll be in great company, and you might even see me up at the farm.

I love the taste of cardamom with blueberries. I’m not quite sure how it works out that the two tastes compliment each other so well, but somehow just a little smidge of cardamom brings the blueberries to life.

Coconut-Blueberry Ice Cream

• Half can of coconut milk
• 2 1/2 cups milk
• 1/4 cup sugar
• 1 egg, beaten well
• 2 1/2 – 3 cups of wild blueberries (the small, low-bush kind are preferable)
• Ground cardamom, a little bit (maybe 1/4 tsp)
• Ground ginger, a little bit (maybe 1/2 tsp)
• Vanilla extract, a little bit (maybe 1/2 tsp)

Combine everything and freeze in an ice cream maker for about 15-20 minutes. Feed immediately to your wife, who insists that the blueberries make up for not having any vegetables with dinner.