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Swimming in Salsa
‘Tis the season. Of tomatoes. The farmers’ markets are rife with them — glowing golden orbs, green zebra-striped gems, heirlooms the color of an especially nasty bruise, and let’s not forget the more...
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Pretty Damn Good Pizza
For years, I’ve been circling pizza perfection. I’ve tried more crust and sauce recipes than I can count. Two years ago, Soren accidentally mangled an unbaked pizza trying to get it off the peel and...
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Recipe: Bánh Mì
For Easter, I made an Italian pork roast called porchetta. The labor-intensive recipe came from my favorite bread book, Tartine Bread. The Tartine recipe starts with a boneless butterflied pork...
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Eat Your Vegetables
Yesterday I picked up my first CSA box. CSA, for those who don’t know, stands for Community Supported Agriculture. It works like this: I pay a set amount to a local farmer, usually one lump sum in the...
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August in the Pacific Northwest: Part I
Earlier this month, Soren and I took a little trip. We flew to Seattle, rented a car, and drove to San Francisco. It was mostly new territory for me. Aside from a high school band trip in the 1990s, I...
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August in the Pacific Northwest: Part II
I left you in Cannon Beach. After long walk on the beach and a short dip in the frigid water (just our toes), we headed inland. We spent the night with friends in Canby, and the next day we explored...
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Recipe: Creamy Chicken and Wild Rice Soup
One of my favorite parts of fall is the food. Now that the weather has turned chilly, I’ve been on a soup bender. This one will warm your toes quite nicely. Enjoy it in front of a crackling fire. If,...
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Recipe: Cauliflower Soup
Wait! Don’t leave. I know cauliflower soup sounds disgusting. I didn’t think I would like it either. But it is actually kind of amazing. Behold! What makes this soup awesome is the topping — a salty,...
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The Cure – Painting, Framing, Dinner Party
Here’s my confession: I am not a dirty person, but I can be messy. I’m really really bad at picking up after myself. It should be so easy. The scissors come out, they make a cut, and then they’re...
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