Cook the Book: grilled mushroom risotto from Jamie Oliver’s Jamie at Home
Herb Salad with toasted walnuts and goat cheese On Halloween night when everyone else was heading out, I was tucking in for a very nice home alone. By choice, I had a date. A hot date with myself. It was a perfect Saturday night. Sunday night supper was already planned and out of my hands, so I decided to cook for →
Back to the basic, my bibimbap
At the beginning of this year, I was motivated. I was driven. I was ready to establish my food writing as consistent and present. I wanted to share my love for cooking, my navigation through my eating special needs and my support of my nutritional needs from endurance sport. I thought and still think I have something unique to offer. →
SLOW down
It feels like 10 years since I left Seattle, instead of the 10ish days it has been. I have been so busy and caught up that I have felt like numerous lifetimes have passed. I have barely been able to catch my breathe. Until today. It was snowing outside here in Atlanta and I had no plans, so I decided →
A ratatouille of my own
I really like Ratatouille. Ratatouille is one of those "recipes" that is just so me. Because it is less recipe, more concept. It is a general assembly of a certain group of ingredients, that end up something like a stew. While Julia Childs insisted on cooking her ingredients separately and then baking them all together and even the fabulous recipe →
Bunkerdown Brussel Sprouts & Other Roast Veg
There is a huge secondary storm rolling into Seattle this evening and in preparation I headed to the grocery store in order to buy enough Brussel Sprouts to help me ride it out. Actually, I picked up my mom and took her to the grocery store because her car was already stuck in her garage which is at the bottom →
Getting back in the game
The foodie in me has been reinvigorated lately. Between amazing eating in Italy, new fun cookbooks, reading good books about food/eating and the deepening of fall into the space with crisp cool air and vibrant leaves on the trees, I find myself wanting to do nothing but cook and experiment in the kitchen and run (preferably in the early morning →
