Ruth Reichl discovered that “food could be a way of making sense of the world. . . . If you watched people as they ate, you could find out who they were” from Tender to the Bone.

I have always been fascinated by books that discuss food, specifically non-fiction, although cookbooks are a definite favorite. Whether they’re memoirs, centered around the science of food, food history, or even spiritual food beliefs, call me a nerd, but I love learning how food affects us, sculpts cultures and individuals, and dictates so much of our lives and memories. I just recently read (finally) Barbara Kingsolver’s Animal, Vegetable, Miracle: A year of food life. I learned a lot and felt inspired while I was reading it and even more so when I finished. I even canned peaches for the first time because of it!  A couple books I have on my list to read include Salt: A world history by Mark Kurlansky and The Gastronomical Me by M.F.K. Fisher.

How about you? Do you like food writing (magazines included)?

What food book have you read lately? What about your to-read list?

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I made a lot of freezer jam this summer and since it was my first time (can you believe I waited so long?!), I did a lot of research beforehand and learned some valuable information from seasoned jammers.  Here is what I learned:

Continue reading “Berry Freezer Jam Tips” »

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It’s that time of year again! Local peaches are being harvested from your neighborhood orchards and can be seen (and bought) at roadside stands, farmer’s markets, and even a local grocer. We love eating them fresh, with juice dripping down our arms and chins. Nothing better than a Utah peach in August.

Keep reading to learn some fun facts about these delicious fruit.. Continue reading “in season: peaches” »

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I love using herbs fresh, especially dill. I like to use it in sauces, soups, as a garnish and especially with crisp summer cucumbers. I tried (for the third year in a row) to grow my own herbs and finally they’ve grown enough that I can actually use them! Until they flower, that is. It’s so exciting to have my own little garden, even if it is only a foot and a half wide.

Keep reading to see some facts I learned about dill and check out a recipe we love using it fresh from the garden. Continue reading “herbs: dill” »

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Our family loves chia seeds, for their nutritional value, and the crunch they add to whatever you sprinkle them on. My toddler likes to lick her finger, stick it in the jar of chia seeds, then suck them off like candy or sugar. We sprinkle them on our oatmeal, muesli, on salads, add it to dressings, smoothies, and anything else we can think up.

Keep reading to find out a few more interesting facts about chia seeds. Continue reading “fyi: chia seeds” »

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Isn’t strawberry season wonderful?  In fact, berry season in general is intoxicating.  If you are interested in picking your own berries, you can head to the Pick Your Own website and find local farms providing such an experience.  In fact, the berries you see above were handpicked by moi at a farm about 50 minutes north of our home in Seattle.  With its red barn and picturesque setting, it was a dreamy way to spend a Saturday morning with the family.

That evening, as I stared at my 17 pounds of freshly-picked strawberries, I mentally sifted through all the possible things I could make with some that night.  Strawberry scones?  Strawberry shakes?  Strawberry topping for ice cream?  Strawberries with brown sugar and crème fraiche?  Aaaah…but my hankering for good old-fashioned strawberry shortcake took over and it was pure heaven.  I used this recipe and loved it…I will definitely make it again!  I didn’t sugar my strawberries at all, but added some lightly sweetened whipped cream (1.5 cups heavy cream, 1 TB sugar, 1 tsp. pure vanilla).  Be sure to be generous with those berries…I’m always surprised how quickly they are consumed.

image by Stephanie Brubaker / stephmodo

image by Stephanie Brubaker / stephmodo

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In the past I’ve allowed myself to be sucked into the kitchen-gadget-trap–you know, the one that makes you believe you need every little gidget and gadget in order to enjoy the process of cooking. But oddly enough, a more simple approach to cooking seems to improve one’s skills–an approach that involves good knives and a few other things! Here are my favorite little kitchen helpers, things I use often because of their usefulness, versatility, and affordability.  Perhaps you could use one or two in your kitchen drawers…

Continue reading “My Favorite Kitchen Gadgets” »

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We have been spending alot of time away from home this first week of summer playing in the sunshine and warm temperatures so our meals and snacks have been fresh, fast and easy peasy. I have made sure to keep snacks with me as often as I can when we’re out and about, simple trail mixes and snacks that I can prep and store days before, and when consumed don’t make too much of a mess. And because it’s so warm (and because I don’t like finding melted messes in the bottom of my toddler’s carseat) I make trail mixes with things that can stand the heat, at least until naptime. Continue reading “recipe: quick and easy trailmix + other snacks” »

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Purple basil is a stunning herb that is so unique in color and taste. It is a cultivar of common basil, and in cuisine it is used the same way you would use common basil, although its flavor has a hint of spice compared to it’s sweeter counterpart. You can use it as a garnish, to add a brightness and life to your dish, in pesto (how gorgeous would that be?), sauces, atop sandwiches, the list goes on. Continue reading “fyi: purple basil” »

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Pure Vanilla adds such a great aromatic flavor to recipes.  It is the most common ingredient in pastries, confections, and other desserts.  I really could not imagine making desserts without it.

Did you know that vanilla comes from the fruit of a green orchid vine that grows wild in the Mexican tropical forests?  Pure Vanilla is really the only way to go, imitation vanilla extract is just not the same.  If you want your recipe to taste it’s best, always use pure vanilla vs. the imitation variety.  It is pricier, but well worth every penny.

Continue reading “fyi: vanilla” »

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