Category: Blog posts

My father was German and as might be considered typical, had strong opinions about many things, including food. He had an excellent palate. He died sixteen years ago when I was 23,  long before I devoted my professional and volunteer … Continue reading → ... Read more »

It’s one of those mornings in Portland (Oregon) that is unspeakably beautiful–one of those days that makes the cold, clammy, gloomy days of June seem both irrelevant and from some distant past hardly to be remembered (even though it was … Continue reading → ... Read more »

A friend of mine raved about this dish at a dinner party the other night. It took me a week to finally make it and then I made it twice in a row–the second time to take to another dinner … Continue reading → ... Read more »

Time has been short for my lately, hence my long absence here. I’ve been consumed with all sorts of projects and I have missed this place. So, hello again! These busy weeks have had a few silver linings, one of … Continue reading → ... Read more »

A student of mine turned me onto a classic (as I learned) way of cooking brown rice a few years ago. This method works particularly well with short-grain brown rice and has converted many a brown rice skeptic in my … Continue reading → ... Read more »

We ate the last quart of frozen berries about six weeks ago and freezer pickings are starting to get a bit slim, as they should be. I am equally as keen on filling that freezer in summer and fall as … Continue reading → ... Read more »

I spend a lot of time talking to folks about what prevents them from cooking. . . the many barriers, challenges, hurdles folks  face daily. But since my goal in life  is to have cooking be a regular, rewarding, fun … Continue reading → ... Read more »

. . . with eggs, or  fresh pasta, or fish or beef or beans, or toast. . .! I can think of few things that would not be enhanced by the combination of these three things. I know I wrote … Continue reading → ... Read more »

If you spend any time on this site at all you know how much I love parsley–I use it as a salad green, I mix it with lemon, garlic and olive oil for a topping to most anything, . . … Continue reading → ... Read more »

You’re supposed to make a garden plan–mapping out what’s going to go where so that the season unfolds productively with plants following the right plants and planted in the right combination and with the right exposure. You’re supposed to amend … Continue reading → ... Read more »

One of the best things about living in this era is that we can experience so much of the world through food and the people who share it wherever they end up. What began with the Spice Trade as much as 2500 … Continue reading → ... Read more »

The fog in my head is finally clearing after a two-week-long bug. I’ve gotten behind on work and thus things are extra busy this week. I’ve been feeling what many of you–who don’t have much, if any, time to think … Continue reading → ... Read more »

I got to have lunch with my mother today. You’ve heard about her many times here but not lately. I was standing at the counter in the kitchen this morning mixing yogurt into my muesli with fruit and granola and I … Continue reading → ... Read more »

One of my favorite things to do with winter vegetables like beets and winter squash–both of which take a while to roast–is to roast big panfuls to have on hand for any number of savory or sweet uses. Since the … Continue reading → ... Read more »

One of the first things I remember my husband cooking was this rice custard. We have been together 19 years today and I remember him talking to his mom over the phone asking her to track down this recipe that … Continue reading → ... Read more »

It’s like a pizza but eggy! That’s how my five-year-old (as of yesterday five-year-old!) said to his teacher this morning when asked what his favorite food at his birthday party had been. I beg to differ on the likeness to … Continue reading → ... Read more »

Lest you think it’s all root veggies and  greens around here, I present to you the quickest and one of the most satisfying cookies I make. Actually last Saturday was the first time ever that I taught a class and … Continue reading → ... Read more »

I heard this one for the first time yesterday at a talk I gave at the Alameda Tuesday Club, a local Portland philanthropic and social group with a fascinating 100-year history. Judy, the woman who shared this said that it … Continue reading → ... Read more »

Garlic, yellow onions, russet or purple potatoes, Napa cabbage, collards, carrots, parsnips, beets, and rutabagas. . . that is the text I received last week from one of the farmer’s I work with. This is the list of produce members … Continue reading → ... Read more »

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