If you’ve read this blog or know me in any way, you may be aware that I have this obsession with/love for baking bread. Despite reading numerous books and taking bread baking classes, I am still far from perfecting the art form. A few months ago, I ran into Chef Laurie Pfalzer. We used to [...]

I may have mentioned that I’m currently addicted to my ice cream maker. I’m not sure if the addiction will be wearing off any time soon so you may start seeing a slew of creamy frozen dessert recipes. Here’s one I adapted slightly from Cooking Light using fresh mint.

Ripe strawberries, fresh peaches, and Northwest huckleberries blended and frozen – couldn’t ask for a more refreshing dessert. My husband and I bought a hand-me-down ice cream maker at a club auction over three years ago and it hasn’t moved from its spot in the cupboard until just recently (and for the record, since I [...]

When I was a kid my mom and I would take walks up to the woods during the summer. If we were lucky enough, we could snatch a few juneberries ripe on the shrub. My mom always had plans for them – crisps, sauces, jams – but my mission was to eat them all before [...]

This was our third trip to Lake Chelan this past year. Can you tell we like the place? Mostly we are attracted to the wine from the region, but the views are quite the draw too. Charlie and I booked the weekend as a Christmas gift for his mom and brother and we were ecstatic [...]

I missed out on the Eat Local for Thanksgiving campaign. Merely a participant in the eating festivities, I refrained from being too involved in dictating the meal’s ingredients. For Easter, I was called in to be the back-up family cook as my husband’s grandma had recently undergone knee replacement surgery. Thrilled to help, I also [...]

For Christmas this past year, my husband and I decided to give experiences instead of gifts. For his dad and his dad’s wife, who love boating and eating salmon, we bought tickets to the Tillicum Village Salmon Bake on Blake Island. We took the 45-minute trip aboard an Argosy Cruise vessel on a sunny Sunday [...]

For Valentine’s Day, Chef (that would be my husband) and Cook (that would be me) decided to spend the lover’s holiday at home. We both adore the kitchen and decided on a four-course dinner. Flipping coins for the courses, he pulled the starter and meat course, I, pasta and dessert.

I promised Jerry Stokesberry I would cook it slowly. And cook that grass-fed chuck roast slowly I did. I had picked up some sweet potatoes from the market and imagined the two would marry well.

This was my first visit to the West Seattle Farmers Market in weeks. I had missed the fresh vegetables, sustainable proteins, and the vendor smiles as they share their knowledge and tips for preparing their goods. I grabbed my Flip ‘n Tumble shopping and produce bags and headed to the market sans husband.