and so then I was published
I have to admit... I have been a bit remiss on my blog postings lately but it's certainly not because I've just been sitting around eating bon bons, fixating on Dancing with the Stars. No. Quite the contrary. I have a lot of irons in the fire right now with lots of...
blueberry chicken salad
It's odd that for someone that tries to eat a salad almost every day – especially this time of year – that there's so few recipes in my salad collection on this website. I think that's because salads are often impromptu for me. A means of cleaning out the fridge when...
a new brew
I don't even try to keep up with the latest trends in coffee anymore. I know what I like (Nespresso). I have one every morning. I move on with my day. Then I was assigned a story on St{r}eam, a bike powered beverage cart that specializes in cold brew coffee so I set...
blood orange olive oil cake
When I was in New York for the first time last year, I was perusing Chelsea Market and found this great shop with rows of dispensers filled with oils and vinegars. You picked the size bottle and filled it right there. There were so many amazing sounding options I...
chim chim chimichurri
It's not really an impulse buy. It's more like a habit that I can't seem to be able to walk by the fresh herb section of the grocery store without, at the very least, throwing in my cart a bunch of Italian parsley and one also of cilantro. They tend to be inexpensive...
pretzels and beer…ice cream style
Ok. I admit it. I've been a big slacker and haven't had a new post in awhile but really, I can explain. First, designing and programming a new website is completely all encompassing. If you've done it, you know what I'm talking about. If you haven't you're gonna have...
farro, cherry & walnut salad
Summer is here and the calendar is already populated with BBQ’s so I’m always looking for an addition to the table that I will know will be unique in the sea of potato and pasta options. It also helps me rest assured when salads are not dairy or mayo based that they...
spicy bacon + brew muffins
Dear Cooking Light, I clearly owe you an apology. Somewhere in the early 2000′s, I’m guessing it was, “light” food became synonymous with “boring” in my book. I turned my back on you for perceivably more gourmand magazines like Bon Appétit and Gourmet, Cook’s...
diy ginger beer
Apparently I’m on a fermentation kick. My last post was on homemade sauerkraut for those homemade bratwursts my hubbie had made and what else is a crucial part of summer? Well, for me, that would be an icy cold Dark & Stormy. Like I also mentioned in my last post,...
diy sauerkraut
My husband, Devin, and his buddies got together a few weeks ago to make homemade bratwurst and with summer season upon us now, I see plenty of weekends with the dogs on the grill. For me, the perfect accompaniment is stone-ground mustard and sauerkraut. These days I’m...
cha-cha-cha-chia
Fine Cooking magazine runs a segment on what to do when you have succumbed to the lure of the club store and are now left contemplating a five pound bag of Brussels sprouts or vat of olives. But where are they now that I need them with my monster package of chia...
strawberry rhubarb crisp… only frozen
The enthusiasm of the rhubarb plants in the garden is hard to ignore – almost as hard as the not-so-subtle suggestions from my husband that I make something with it – so when planning a menu for a recent dinner party, strawberry rhubarb crisp was one of the things...
when a friend hands you lemons
My friend Heather recently moved from Boise to San Jose and while most of the time I'm not envious at all, the times I am almost always have to do with the beautiful produce that she has easy access to. She knows this and tends to rub it in whenever she can, but at...
ginger-chicken meatballs with spinach
It might be spring but while the days are longer and warmer, there is still a nip in the air when the sun goes down that calls for soup. Not chili or stews that are full of long-cooking meats and veggies. Something a little lighter. A little brighter. I've been trying...
spring veggie farro risotto with poached egg
It's spring in Idaho which means we can run a trifecta of weather – sun, rain, hail – all in a 15 minute span. It's still a time for comfort food but with first glimpses of veggies that indicate that the season is a changing. I saw this recipe in Bon Appétit and it...
carrot cake baked oatmeal cups
It was a Saturday morning, I had the house to myself and it was raining. Any of these things alone might elicit the need to bake, but collectively they left no doubt. I pulled up a recipe on Shape magazine's website that had caught my eye earlier in the week, rolled...
crabless cakes with hearts of palm & corn
I know this is a food blog and all, and generally speaking everything posted here should (and does) taste good, but I have to say, these crab less cakes are one of the best things I've made in a long time. Since the beginning of the year, I've been working on getting...
taking stock… twice
I love roasted chicken. Everything from the golden skin to the juicy meat; the leftovers good hot or cold; the way it makes the house smell comfortable. I also love that it's not just good for a first go around of meals, but that it's a contributor to those in the...