I have a friend who is a self described Pinterest addict. She has told me that her evening routine after she puts her two boys to bed, involves scrolling through and pinning recipes, crafts and redecorating ideas on Pinterest. Because of this addiction, my friend has found a bunch of great recipes, a few of which she has passed along to me. Continue reading creamy but no cream?
I spotted a pile of beautiful tomatillos at my local farmers market last week, and decided to give them a try. I remembered running across a recipe for tomatillo jam a while back and saved it, with the thought that someday I would make it. This is what happens with a lot of my recipes and best intentions. They get filed away, and when I’m at the store or farmers market, I see an ingredient that jogs my memory, I go home and spend a ridiculous amount of time searching for the filed away recipe. Not the greatest system. Luckily, I found this particular recipe with not a huge amount of effort. And so my first experience with tomatillos commenced. Continue reading tomatillos in the house
I love trying to trick people into thinking they’re eating something they’re not. No, I’m not mean spirited or a trickster, I simply enjoy surprising people with unexpected ingredients. A ‘cream’ sauce that doesn’t contain an ounce of dairy, a ‘blue cheese’ dressing that doesn’t have a bit of cheese, a dessert that has beans in it. You get the idea. Now don’t get me wrong, I’m a dairy loving and meat eating individual. I just like the idea of messing with people’s tastebuds.
My husband has a tendency to bring home edible treats from his work trips. Dumplings from Southern California, Nutella from Belarus, you name it, he has probably hauled it home. Continue reading it’s bitchin’
This year my husband and I are hosting our eighth annual Chinese New Year party. Our first party was in 2008, and we had just moved to the Bay Area. Now, eight years later, we’re combining a housewarming Chinese New Year party in our new home in Portland. Continue reading time to party, with tea eggs
One of the many things I love about making food for others is the unintended impact it sometimes has on people. Toward the end last summer I got together with three friends from Portland for a girls weekend. The four of us have been friends since we were in our twenties living in Portland. During the weekend, in between a lot of wine drinking, we talked about cooking and recipes. One of my friends mentioned an appetizer that I used to make. She remembered everything about it, but I had never shared the recipe with her. Another one of the trio, whom I lived with in Portland, told me she still makes an appetizer that I introduced her to when we lived together. A tiramisu recipe I’ve adopted as my own, was shared with me by another friend from the group. During that girls weekend we discovered we all had recipe memories about one another.
Thanksgiving has become my favorite holiday. There’s an entire industry dedicated to Christmas excess, but Thanksgiving evokes no such feelings. There are no gifts to worry about giving. There’s no annual slog of parties to get through—and no subtle competition for who can throw the best of them. Thanksgiving lacks the kiss-at-midnight ritual that leave the unkissed feeling unloved. There’s little pressure to drink more or carouse later or otherwise engage in forced jollity. No one spends time worrying about costumes. It’s all about food, family, friends and sharing together around the same table. It’s the best.