As many of you know, my 88-year-old father is nearing the end of his happy and fortunate life. For the past couple months, as his health has gone downhill, I’ve been spending lots of time with my parents in the Pacific Northwest, hence my lack of blog posting.
I’m heading back ...
Yesterday the sun was shining and the temperature a balmy 15°F (-9°C).
I came in from my walk invigorated, but wanting something that would warm me from the inside out. Luckily, I had some leftover Oxtail Ravioli in Leek-Mushroom Broth, a remarkably delicious dish I’d made with leftover Oxtail Braised in ...
It’s been snowing off and on for the last few days. In self-defense, we’ve kept a roaring fire going, a not-insignificant accomplishment since we’ve been burning green wood.By Saturday afternoon, we had an impressive bank of coals in the fireplace, just right for grilling thick Tuscan-style steak. We headed out ...
Rushes of adrenaline are surging through my body. My hands are shaking so hard it’s difficult to type.
For the last half hour, I’ve been trying to chase a gathering of moose out of the garden. Whistling and yelling and waving my arms convinced two of them to leave. The remaining ...
Spruce tips are one of the more unusual, least used, and tastiest wild edibles in Alaska. Over the last few weeks, I picked a bucketful and had a great time playing and experimenting with them.
(I used spruce tips because they grow in my yard. Pine tips and fir tips are ...
I’ve always played with my food and eaten with my fingers. As a child, these habits got me into trouble. As an adult, they led me into the kitchen. There’s no more satisfying way than cooking to play with your food.
My favorite kind of playing with food involves foraging. Rooting ...
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All-Clad Stainless 3-quart Saucier. Best pot ever. I got it for Christmas and it always seems to be my first choice when I'm grabbing a pot. Curved sides mean no burned corners and make whisking and stirring easy.
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