I have been going somewhat food crazy lately at the Halfy.
Things that have been going on include:
Removing Hazelnuts from my Homemade Granola and substituting sesame seeds.
Gazpacho.
Cucumber and Tomato Salad.
Red Quinoa, Swiss Chard and Mushroom Salad.
Tuna Salad on Bed of Greens with Tomato and Olives.
New crust for our Quiche.
Sandwiches:
Grilled Hanger Steak, Avocado, Anchovy Mayo, Endive.
Brie, Swiss Chard, Mushrooms and Creme Fraiche.
BBQ Ham on White Toast with Tomato and Slaw
Red Dragon Cheese, Smoked Turkey Breast, Pickled Fennel and Leeks.
Red Rasberry and Currant Pie.
Key Lime Pie.
Portland artist, Isreal Lund has some interesting prints and paintings up at Half and Half. Come check it out!
June Show up at Half and Half:
Zelda Jodi English joins Rodrigo Neto, a visiting artist from Porto Portugal, in a collaborative art project.
Their project, Captain Cat, manifests as a series of elaborate paper mache animal masks with corresponding portraits of animals in suits painted by Rodrigo. 
Last month Jeffrey Kriksciun showed paper cut-outs and sculptures with prints by Linda McAllister. Next month Isreal Lund shows work.
Next month Isreal Lund shows work.
Yee haw! I love me some Horseradish. I do believe my love for it did not start until I was in college - before that, my only memory was the cream sauce that came with the prime rib dinner I would have at some Midwestern steakhouse. However, once on my own and living with roommates, I engaged in the young man's game of piling on the heat (horseradish, wasabi, sriracha, etc.).
In many of this country's rural regions, horseradish is grown in a large percentage of backyards; and in many family's cellars, tiny mason jars are filled with the freshly grated root, vinegar and a little bit of salt. These jars are of the highest quality and are above and beyond when it comes to their vehemence. Most in the supermarkets are a paltry version usually sold as a cream sauce or prepared with canola oil as the main ingredient. If searching for yourself, look for ones with the fewest ingredients and the ones without some sort of oil.
And if you are really into it, you can just make your own like we are doing at the halfy:
After grating (we use a box) you may wish to hit it with, as you may have guessed, vinegar and salt.
Although it has taken some time to get our adjustments right, we have been using it on a sandwich of Black Forest Ham, Spinach, Onion and Muenster. We have also been using it with other members of the Brassicaceae family (cabbage and mustard) in slaw tempered with carrot and sugar.
Health benefits of this little guy are numerous with the possibilities of preventing cancer. It can also help in the expulsion of mucus from the body, stimulating urine production and is high in vitamin C.
There is even an international horseradish festival of sorts right here in the good ol' USofA!
PS: I am going to NYC on the 4th but have lost a many o' peoples phone #'s who are reading this. Please figure out a way to get a hold of me. Would love to see u folks.
These are our fourth, sixth and seventh blog entries written by ROBIN - how stupefyingly funny that they continue to be relevant with DENNIS being just as insufferable as ever. Start with the fourth and work your way up!
Sorry for the fuzzy pictures but it is easier to use my new camera phone at the cafe.
Current sandwiches include:
The Bea Arthur - Egg Salad with Basil Pesto Mayonnaise and Sliced Tomato
The Sacred Giblet - Sliced Turkey Breast, Dandelion Greens, Strawberries and Chevre
Mufalleta - Finally got our Hot Coppa Back
The Dom Deluise - A Tuna Melt with Bacon, Avocado and Swiss (PERHAPS THE MOST DECADENT SANDWICH I EVER MADE)
The Balboa - An East Coast Style Grinder with Garlic Sauteed Broccoli, Roasted Peppers and Mozz
Anja Spence has been more than creative.
Chocolate Butter Pie
Pear Caramel Streusel
These things are so toothsome and so hard to describe.
Perhaps "Pie Witch" would be a bit better?
this came in today. Click on the pic to view a larger version.
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