Category Archives: Food

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 →

I’m not really sure what this is, exactly . . . but I think I did this: I think I went out to Ding How in Liberty Lake and had the yellow curry. I think, the next day, I looked … Continue reading →

My variation on a lovely theme is to increase the amount of kale and reduce the amount of egg and cheese in Orangette’s Kale Frittata. It’s my method of getting a dish I really like a little more in line … Continue reading →

My panzanella was inspired by Ina Garten’s at Leite’s Culinaria. Generally speaking, I don’t like “mushy bread,” so it was quite a surprise to Michael when I made this, as it involves vinaigrette on bread, which certainly can result in … Continue reading →

This really isn’t about the food so much as Farmerteen’s riot of colour in the flowers at the table. She and Oma bought a bouquet of coloured daisies at the grocers, and then, as they wilted, Farmerteen culled them, cut … Continue reading →

Who thought leftovers could be this good? On this plate, on the bed of lettuce, is sliced starfruit, a fennel-and-cabbage salad (with a cinnamon/cumin sort of “vinaigrette”), and roasted tomatoes, Molly Wizenberg’s Pomodori al Forno, with goat cheese.

Obviously, this breakfast isn’t entirely a mystery. There’s two oranges and a piece of toast. I’m not real clear on what’s in the eggs, though. Probably kale. And onions. Maybe some cheese. Could be asparagus. Or beans. Or spinach. It … Continue reading →

When you write “tofu and beans” it feels like you’re writing “beans and beans.” I thought this was probably Sichuan Tofu and Green Beans, but I went back into the archive, and I see that I made Sichuan Tofu with … Continue reading →

I used Molly Wizenberg (Orangette)’s recipe from A Homemade Life: Stories and Recipes from My Kitchen Table for the ratatouille, changing out how I cooked the zucchini, so that it was just al dente.