Beyond the Edge was created by Coast Salish artist, Susan Point, in 2015. This piece was carved from red cedar and painted. It was inspired by spindle whorls Coast Salish women used to spin wool. It was on display at the Portland Art Museum, Oregon in February 2026.
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A well-designed garden considers hardscapes and softscapes
in the foreground, middle ground, and background
Hardscape waterfalls and pergolas anchor scenes in the background
In the fall, softscapes of colorful foliage add visual interest
In winter, the structure of leafless trees and shrubs is prominent
Sand gardens serve as a neutral middle ground
In the fall, color is a main character in large gardens
In winter, string sculptures add an element of artistry
Rock-lined pathways curve ahead in the foreground
In the fall, in a well-designed garden, the colors pull you forward
In winter, structures are revealed beneath twisted, leafless trees near bamboo-bordered trails
These photographs were taken in the fall and winter at the Portland Japanese Garden in Oregon.
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When I spoke with a couple acquaintances in Bend about restaurants to try in Portland, Oregon, both mentioned Andina immediately. This Peruvian restaurant opened in 2003. Their website notes how they “bring the warmth of the Peruvian spirit into every aspect of the dining experience.”
You can order small plates, main dishes, sides, and a wide variety of drinks here. We ordered two drinks and shared four small plates on our visit last month. There was plenty of food, and I thought the price was reasonable.
The Anticucho de Pollo is like a complete meal on a small plate. It included a chicken skewer, crispy potatoes, huancaína verde, and salsa criolla. The chicken was nicely spiced and the potato chips were very crunchy.
The Peruvian Scalloped Potatoes was our favorite dish. It included purple majesty & Yukon gold potatoes, and ají panca bechamel, with salsa verde on the side. This dish wasn’t fancy, but it was delicious.
We ordered two ceviches. The Ceviche de Conchas included weathervane scallops, tomatillos, jimmy nardellos, sweet corn, and Walla Walla sweets onions topped with ham dust and cilantro. The scallops had a melt in your mouth texture and the spices gave it a bit of a bite.
We also ordered a Ceviche de Alcachofa. This vegetarian ceviche included artichoke, roasted peppers, avocado, pepitas, ají limo and coconut leche de tigre topped with cilantro and fennel. This dish had a blend of smooth and crunchy textures in a coconut broth spiced up with aji limo peppers.
The Limonada de Maracuya was my favorite drink on my short trip to Portland. This nonalcoholic passion fruit limeade had a refreshing taste. It was so good I wanted to order a second one, but I resisted the urge.
We arrived right when Andina opened and did not have a reservation. We sat at the copper-covered bar counter. This is a popular restaurant so if you want a table, be sure to make reservations in advance.
Andina is located at 1314 NW Glisan St in downtown Portland. It’s open daily from 4:00 to 9:00 pm. Andina serves brunch from 10:00 am to 1:30 pm on Saturday and Sunday. Happy hour is from 4:00 to 5:00 pm daily.
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Please Participate by Jeppe Hein 2015 at Portland Art Museum, Oregon
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Today I’m sharing an image of OMSI in black and white. The Oregon Museum of Science and Industry in Portland, Oregon has great architecture for pictures.
It looks interesting from inside and the outside.
Though you’re supposed to share black and white images for Monochrome Monday, I couldn’t resist showing this pop of red color on the sign. 😀
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