When I get up on Friday morning, I know the day will be busy. I am excited because that morning, we are meant to go foraging, have lunch at Timberline lodge near Mt Hood National Forest, after which a visit of a distillery with its fruit orchard is planned. I feel impatient about every piece because it means that we’ll spend our time discovering the natural scenery and outdoors near Portland.
I always wanted to come to Oregon just for that.
I don’t think for too long about what to wear, and eventually decide to go for a light summer dress layered over a t-shirt that goes with my pair of gray sneakers. But minutes later, when a dark-skinned man with a shovel and a spray bottle attached to his backpack walks in the room where we all sit for breakfast, suddenly a doubt about my choice for clothes fills my mind.
- 1/2 cup quinoa flour
- 1/2 cup millet flour
- 1/2 cup brown rice flour
- 1 3/4 teaspoons xantham gum
- Pinch of sea salt
- 100 g unsalted butter, cold and diced
- 1 large egg
- 2 to 3 tablespoons cold water