Duck, Duck, Goose…Chicken and the Egg
Behold the incredible, edible egg...I love fresh eggs, unfortunately raccoons love fresh chickens. After a four-year assault on my chicken coop, the masked bandits...
Foraging for Mushrooms: Bring a Blindfold
I love Chanterelle mushrooms, the golden little fungi that appear this time of year on forest floors and grocery shelves around the Pacific Northwest. In the stores they cost about $12.99...
Simple Lives Thursday Meet Fashionably Late Friday
Boz looks concerned. I promise Boz, your dinner time will never be fashionably late.
My pal Annette over at Sustainable Eats (along with a couple of...
An Apple Named Opal, A Dog Named Boz
As I coasted down the steep hill to the Pt. Defiance ferry dock, actively praying that I would make the boat, the security gate which separates...
Pecans From Home: A Delicious Tradition
This year's pecans had arrived! There they were in a parcel post wedged in my mailbox like too big a zeppelin in too small a...
Sprouting Broccoli: It’s a Keeper
There's broccoli and there's sprouting broccoli, a cousin to the bulked-out broc we tend to knock. After some British friends of mine sang its praises,...
Orange Peels: Too Good to Toss, Candy Them
Candied Orange Peels - Sweet treats rich in flavor!
Candied orange peels left hanging to dry
It’s no secret I hate to throw things out. A spot...
It’s All About the Pie
One of my favorite summer pies: Peach Custard
I find there are two kinds of people in the world: pie lovers and cake eaters. Let's...
The BLT: Assembly (and a Little Driving) Required
While my list of favorite things about summer could stretch to Portland and back, I find the BLT (a.k.a. Bacon, Lettuce and Tomato sandwich) is...
Too Much Rhubarb = Too Much Good Jam
Our unseasonably cool summer (okay, late spring) has left my tomato starts and basil shivering in their beds, drooping from a low-temperature hangover. This,...
