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

Harriet Van Horne

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

June is Idaho Dairy Month AND Idaho Wine Month

Dairy West and the Idaho Wine Commission go together like cheese and wine, so it was a natural pairing when these two Idaho commodity organizations got together to put on a day of education and fun. The day started with breakfast on the big grassy lawn in front of the...

Stephen Walker : aka The Wine Guy

It's not every grocery store that you walk into where you find a dapper dressed man in the wine section ready to assist with the perfect selection whether you're in search of a Tuesday night red to pair with a grab-n-go pizza or a something more special for a dinner...

Herb Crusted Pork Tenderloin with Apple & Root Veggies

I just spent two weeks in Spain and with the amount of jamón I ate, it seemed like September was National Pork Month but it's actually October. Well, at least in this nation. I love traveling but its nice to be home – back to the familiarity of my own...

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

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