Cooking is like love — it should be entered into with abandon or not at all.

Harriet Van Horne

notus garage cafe

I took a jaunt out to my old stomping grounds for this Edible Finds on the Garage Cafe in Notus for the spring edition of Edible Idaho.  If you find yourself cutting through the heart of Canyon County on Highway 20-26, wheel into the Garage Cafe in Notus. Aptly named...

bonjour kale: a memoir of paris, love and recipes

Calling upon grade school skills, I wrote a book report for the spring edition of Edible Idaho. Find the recipe for Beddard's Water Tower Gimlet here.  Bonjour Kale is Kristen Beddard’s tale of her adventure recreating links to the comforts of her childhood while...

crack slaw

I didn't know Crack Slaw was a thing but a quick Google search shows that clearly I'm out of the loop. It looks to be a staple of paleo, keto and low carb diets. Me? I'm just looking for ways to get more big flavors and veggies packed into my meals. Crack Slaw, so...

Welcome to Bistro OneSix where four of my interests – writing, photography, cooking and, of course, eating – all converge. The recipes found here primarily focus on healthy, clean eating with a few indulgences now and then.

My food-centric website expanded when my husband and I had a vision to transform the alley behind our house into an edible, vertical garden. The SNOW Block Alley project was born and has taken on a vibrant life of its own, literally and metaphorically. We couldn’t be more excite and proud of what it’s become. We share lots of how-to and chronicle its progress here in hopes of helping inspire people to look at wasted space differently.

I’m a graphic designer and web department manager by profession and am fortunate to work with a lot of food companies, many in the natural and organic segment. I often get inspiration from the food stylist and photographers, not to mention the clients, that I work with.

I’m lucky to live in Boise, Idaho where not only is it beautiful, there’s four distinct seasons that influence the menu year around. We have great access to a wide array of fruits, vegetables and meats not to mention a blooming wine and craft beer industry. I’d wager to say that Boise is becoming a foodie city and I’m pleased to call it home.

Thanks again for joining me. I hope you enjoy!

Cheers, Linda

Questions? Comments? I'd love to hear from you.

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