Well-begun

Things are … busy? overwhelming? exhausting? Yes. Mid-semester is best served with a Boulevardier. I was in denial through a warm and humid September and early October. As I waited in vain for my beloved crisp days and the crunch of leaves under my feet, all I can think about are soups and stews and … More Well-begun

Food hangovers are the best hangovers

I’m still recovering from Thanksgiving—though if I’m honest, most of my recovery is about getting accustomed to leaving my house again. There is nothing like hectic travel and winter-storm-delay worries to keep me holed up in my house, bundled in sweats, cuddling with cats, and eating leftovers until my fridge is empty again. I don’t … More Food hangovers are the best hangovers

An epiphany

I had an epiphany the other day, and it involved broccoli. No, really. It’s taken me a while to come around to broccoli. While I wasn’t the pickiest of eaters as a kid, I didn’t have much of a taste for green vegetables. My mother and grandmother would typically make me have a full serving … More An epiphany

Then and now

When I was growing up, my family spent every summer visiting my grandparents in Washington and Oregon. Growing up in Alaska, the quality of our produce relied on the vagaries of the few airlines that came into the city. The Pacific Northwest, however, benefits from abundant winter rains and long hours of sun (or at … More Then and now

Bait and switch

I have pictures, and I have a recipe … unfortunately, they don’t match. I went to an Easter party on Sunday: just a small get together of (mostly) family. A turkey was dragged out of the freezer and deep-fried, ribs duly oven roasted, macaroni and cheese baked (smoking oven optional). I was asked to bring … More Bait and switch

Raise your glass

Are you planning a feast of some sort this Saturday? I know I am. Roast turkey (I contemplated goose for a day or two); dressing with homemade pork sausage and apples; Mike’s fantastic, rich, and rustic mashed potatoes; braised pearl onions; roasted carrots & parsnips; the essential cranberry sauce with tangerines, almonds, and star anise; … More Raise your glass