Monthly Archives: May 2009

The whole-wheat in the cornbread was a little heavy, but the sweetness of the particular recipe I made was a nice counter note to the prosciutto and dandelion greens. I’ll probably forget again by the time I see another bunch … Continue reading →

With all due apologies to my own, genetic aunties, who like very mild midwestern and British foods, one of my favourite things about the internet is that my Indian Aunties can teach me to make the dishes I want to … Continue reading →

A lot of our food adventures begin in this way: Farmerteen: What’s that? Jen: Brussels sprouts. Farmerteen: What do they taste like? Jen: I don’t know. Farmerteen: Why? Jen: My mom doesn’t like them, so she never served them to … Continue reading →

Since we did Fuhrman in February, I’ve stopped thinking about foods being “breakfast foods” or not, and I eat a lot of different things for breakfast (often leftovers). On this particular morning, I was having a bean chili with my … Continue reading →

What more can I say that’s not already encapsulated in “Rocket Market Cheese Terrine with Mixed Greens and Rosemary Flatbread”? The cheese terrine is a soft tangy cheese, sundried tomatoes, and pesto wrapped in mozzarella and sliced into thin slices. … Continue reading →

Sometime late last year, I read about making flavoured vodka, and I set about to make a bacon-infused vodka, which involved crumbling really well-done bacon into a jar of vodka in my fridge, and then skimming off the fat. While … Continue reading →

Leftover Kale Frittata on toasted bread with salsa, to spice up the morning!

One of my favourite Spokane Valley restaurants, Ambrosia, serves a butternut squash ravioli in a browned butter sauce with craisins and sage. The sage is cooked in with the butter and just a teeny bit of cinnamon, and the whole … Continue reading →

You’ve probably seen quinoa on the shelf at the store, and in the bulk section, and wondered, “What is that qwee-know-ah? Would I like it?” Quinoa (pronounced “keen-wah”) is a grain that boils up fluffy and light, a little like … Continue reading →