So it's been a busy and not so busy weekend.  I guess we did a lot but I think things still feel a but empty because its all new and were missing bits of home. Baby Sis and I made a trip to target, after a brief, albeit somewhat unintentional visit, to Clackamas, with a friend and picked up a few odds and ends to go out with a group for eighties night at the Fez Ballroom.  It was an interesting night, emphasizing the point that Baby sis and me have well in some ways opposite preferences.  We ended up separating, her going in search of a hip hop club, and be wondering around popping into different bars and chatting with bouncer's who used to work in Kenai.  

We both went for a long run today with the dogs.  It was a great run.  Dampened streets from earlier rain, the sound of rubber tires rolling over wet, puddled cement, cucumber crisp air, street lamps and an ipod with interpol, bloc party and modest mouse playing for motivation and some Andrew bird for a cool down.  

We got back to what would be advertised on craigslist as an shabby chic vintage apartment, to our door in which the top lock fell out earlier in the day when we shut it and discovered yesterday when we locked ourselves out that it is pretty easy to break in by just lifting up the back window.  Maybe not safe, but at least we know we can get in if we ever lock ourselves out.  

This weekend Sis and I had a taste of the high life.  We went to Andina, a peruvian restaurant to which Sis's coworkers gave her a significant gift certificate.  We feasted on one of the best meals either of us has ever had, followed by a night out at a upscale club (or at least one that pretended to be with hyped up marketing) called Aura's   Description of the meal follows (I'm tempted of going back just for the pink guava, honey infused, ruby port, lime zest anise sugar rimmed drink):

Tapas:

Causa
a traditional preparation of freshly mashed potatoes, infused with key lime juice and pressed into a cake with assorted fillings

ESPARRAGOS PERUANOS fresh asparagus brushed with olive oil and grilled

Drinks:

CAIPIRINHA
fiery cachaca shaken ecstatically with muddled limes and superfine sugar
served on the rocks

ATARDECER PORTENO
pink guava nectar shaken with honey infused vodka and lime juice topped with a float of ruby port and a sprtiz of lime zest, served up with an anise sugar rim

Main Course:

ADOBO DE CERDO

pork tenderloin quickly braised in the Arequipa style, with butternut squash and gorgonzola ravioli, green apple, and a tamarillo-rocoto “uchucuta

CONCHAS DEL SEÑOR DE SIPÁN
quinoa-crusted diver scallops perched on top of wilted spinach and potato-parsnip purée, with golden beet and crabmeat "cannelloni”, and a duet of red beet and passionfruit reductions

Desert:

FLAN DE QUESO DE CABRA
creamy goat cheese and lemon cake, served with fresh seasonal berries laced with basil and habanero

MOUSSE DE VALLE Y SELVA
a tiered semi-freddo of velvety lucuma and espresso mousses, chocolate ganache, and crushed cocoa nib meringue, served with espresso shortbread