If you don’t pay a parking ticket in Beaverton, Oregon, here’s what could happen:

1. Late Fees and Penalties – The city may add late fees and other penalties to the original ticket amount, increasing the total you owe.

2. Collection Actions – If you continue not to pay, the city may send the ticket to a collection agency, which could negatively impact your credit score.

3. Vehicle Registration Hold – The Oregon Department of Motor Vehicles (DMV) might refuse to renew your vehicle registration until the ticket is paid.

4. Court Action – The city could escalate the issue to municipal court, which could result in additional fines or legal action.

5. Booting or Towing – If you accumulate multiple unpaid tickets, your vehicle could be booted or towed, which would add towing and storage fees to the amount you owe.

6. Wage Garnishment or Bank Levy – In extreme cases, the city or collections agency could seek a court order to garnish your wages or levy your bank account to recover the debt.

It’s usually better to pay or contest the ticket within the deadline to avoid extra costs and complications. If you're having trouble paying, you might be able to request a payment plan or reduction—Beaverton Municipal Court can provide options.

Here’s a scaled-down pie crust recipe using 1 ¼ cups of flour — perfect for a single-crust pie. 🥧

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🥧 Small Batch Pie Crust

Makes 1 single-crust pie (9-inch)

🛒 Ingredients

• 1 ¼ cups (155g) all-purpose flour
• ½ tsp salt
• ½ tbsp sugar (optional)
• ½ cup (113g) unsalted butter, very cold and cubed
• 3–4 tbsp ice water (add more if needed)

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🍴 Instructions

1. Mix dry ingredients:

• In a medium bowl, whisk together the flour, salt, and sugar.

2. Cut in the butter:

• Add the cold butter cubes and cut them into the flour using a pastry cutter (or your hands) until the mixture looks like coarse crumbs (some pea-sized pieces are good!).

3. Add ice water:

• Drizzle in ice water, 1 tablespoon at a time, mixing gently with a fork until the dough starts to hold together.
• If you pinch it and it sticks together, it’s ready!

4. Form and chill:

• Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes (or up to 2 days).

5. Roll out:

• Roll out the dough on a floured surface to about ⅛ inch thick.
• Fit it into a 9-inch pie dish, trim the edges, and crimp as desired.

6. Blind bake (if needed):

• If you need a pre-baked crust, bake at 375°F (190°C) for 12–15 minutes with pie weights.

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✅ Tips for Success

• Keep the butter and water cold for maximum flakiness.
• If the dough cracks while rolling, let it sit at room temp for 5 minutes to soften slightly.
• If the dough gets sticky, pop it back in the fridge for 10 minutes.

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Here's a classic pumpkin pie recipe — rich, creamy, and full of warm spices! 🥧🍁

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🎃 Pumpkin Pie Recipe

Makes one 9-inch pie

🛒 Ingredients

For the filling:

• 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
• ¾ cup brown sugar (packed)
• 2 large eggs
• 1 cup heavy cream (or half-and-half)
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• ¼ tsp salt

For the crust:
Use the pie crust recipe I shared earlier! (Or use a store-bought one if you’re in a hurry.)

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🍴 Instructions

1. Preheat oven:

• Preheat oven to 375°F (190°C).

2. Prepare the crust:

• Roll out the chilled dough and fit it into a 9-inch pie pan.
• Trim the edges, leaving about ½ inch overhang, then fold and crimp the edges.
• Chill the crust in the fridge while you make the filling.

3. Make the filling:

• In a large bowl, whisk together pumpkin puree, brown sugar, and eggs until smooth.
• Stir in cream, vanilla, cinnamon, ginger, nutmeg, cloves, and salt.
• Mix until fully combined and creamy.

4. Fill and bake:

• Pour the filling into the chilled pie crust.
• Bake at 375°F (190°C) for 45–50 minutes or until the center is set but slightly wobbly.
  • If the edges brown too quickly, cover them with foil or a pie shield.

5. Cool and chill:

• Let the pie cool at room temperature for 2 hours.
• Chill in the fridge for at least 2 hours (or overnight) before serving.

6. Serve:

• Top with whipped cream and a sprinkle of cinnamon (optional).

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✅ Tips for Success

• For a deeper flavor, add 1–2 tbsp of maple syrup to the filling.
• Don’t overbake — the center should still jiggle slightly when you shake the pan.
• Let it cool completely before slicing to avoid a soggy crust.

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Want a whipped cream recipe to go with it? 😎

Here’s a super easy and delicious whipped cream recipe — perfect for topping that pumpkin pie! 🥧🍂

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🍦 Homemade Whipped Cream

Makes about 2 cups

🛒 Ingredients

• 1 cup (240ml) heavy cream (cold)
• 2 tbsp powdered sugar (adjust to taste)
• 1 tsp vanilla extract

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🍴 Instructions

1. Chill the bowl and beaters:

• Place your mixing bowl and beaters (or whisk attachment) in the freezer for 10–15 minutes — cold equipment helps the cream whip faster.

2. Whip the cream:

• Pour the cold heavy cream into the chilled bowl.
• Beat with a hand mixer or stand mixer on medium-high speed until it starts to thicken (about 1–2 minutes).

3. Add sugar and vanilla:

• Add the powdered sugar and vanilla extract.
• Continue whipping until soft peaks form (about 1–2 more minutes).
  • For stiffer peaks (if you want it to hold its shape longer), whip a little longer — but don’t overwhip or it’ll turn into butter!

4. Serve:

• Dollop on top of your pumpkin pie or pipe it on for a fancy touch.

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✅ Flavor Ideas

• Cinnamon Whipped Cream – Add ¼ tsp ground cinnamon.
• Maple Whipped Cream – Substitute maple syrup for the powdered sugar.
• Bourbon Whipped Cream – Add 1 tsp bourbon for a rich flavor.

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Here’s a simple pie crust recipe that’s buttery, flaky, and easy to make:

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🥧 Ingredients

Makes 1 double-crust or 2 single-crust pies

• 2 ½ cups (315g) all-purpose flour
• 1 tsp salt
• 1 tbsp sugar (optional, for sweetness)
• 1 cup (226g) unsalted butter, very cold and cut into cubes
• 6–8 tbsp ice water (add more if needed)

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🍴 Instructions

1. Mix dry ingredients

• In a large bowl, whisk together the flour, salt, and sugar.

2. Cut in the butter

• Add the cold butter cubes to the flour mixture.
• Use a pastry cutter (or your hands) to work the butter into the flour until the mixture resembles coarse crumbs (some pieces should be pea-sized).

3. Add ice water

• Drizzle in the ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just holds together.
• If you squeeze it and it holds its shape without falling apart, it's ready.

4. Form and chill

• Turn the dough onto a floured surface and shape it into a ball (or two discs if making a double-crust pie).
• Wrap in plastic wrap and chill in the fridge for at least 1 hour (or up to 2 days).

5. Roll out

• On a floured surface, roll out the dough to about ⅛ inch thick.
• Carefully transfer it to your pie dish, trim the edges, and crimp them as desired.

6. Blind bake (if needed)

• If you need a pre-baked crust, prick the bottom with a fork, line it with parchment paper, and fill with pie weights or dried beans.
• Bake at 375°F (190°C) for 15 minutes. Remove the weights and bake for another 5–7 minutes until golden.

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✅ Tips for Success

• Keep everything cold — cold butter and ice water help create flaky layers.
• Don’t overwork the dough — this keeps it tender and flaky.
• If the dough cracks while rolling, let it sit at room temp for 5 minutes to soften slightly.

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