B-Z Day! Sausage Caper Week - Continues with Trip to the German Bakery

What a B-Z Day!  Sausage Caper Week - Fri, 19 Mar.
We started out to go to the German Bakery on NE Sandy, Portland.  We got on to Hwy 26 and traffic was at a stand still.  Bob, the ultimate Back Street Boy, inched us through traffic from the SW Cedar Hills on ramp to the Sylvan off ramp.  Once off 26, he got us on to W Burnside down to NW Broadway to cross the Willamette on the Broadway Bridge into the Hollywood District for lunch at Laurelwood Public House & Brewery.  We hadn't been out there for such a long time that Heather our usual waitress had gotten pregnant and is due on 11 Jun.  How time flies.  She was interested in the German Bakery because she had also just heard about it and was thinking of recon'ng the bakery for her mother's visit in 2 weeks.  Heather's grandfather owned and operated a bakery so her mother grew up at the bakery.  After lunch of Kobe Beef Burger with avocados & mushrooms and a Cuban Steak Sandwich with a cup of clam chowder, we continued on to the German Bakery about 50 blocks away on Sandy Blvd.  We purchased couple of danish for mama, a loaf of bread for Bob and 4 meringue pastry for ME!  When we entered the bakery, the smell was so delicious.  They also sold sausages from The Original Bavarian Sausage Company in Tigard (the one we left because of the stinky customer).  The meringue pastry was yummy, but to be on the safe side, I only had one.
The Cat People took the unscheduled off ramp fron Hwy 205 into West Linn.  We drove and did sightseeing around the neighborhood.  What a lovely day!  We stopped at the Mary S. Young Park.  Parked and walked around a bit.  There were lots of people and dogs playing in the ball field.  Next time we're packing a bento and visiting a little longer.
We took the danish to mama.  
We came home; said hello to the kids; changed cars and went to St Patty's Day dinner at Laurelhurst Market.  The smoked brisket was not quite as "melt in your mouth" as the first time, but delicious anyways.  Bob had a 28 day dry aged Neiman Ranch bone-in NY.  I tasted it and it was tender and delicious.  We had the usual sides, collard greens with hamhock and pom frits.