Lemon Lavender Blueberry Cake

After a few weeks, a couple dozen chai teas, and the realization that my out of date – not to mention out of practice – HTML skills were not going to cut it, the new site has launched and only the teensiest bit later than I hoped.  Finally!!!  The makeover was a long overdue change, and big changes take time and tech savvy friends (thanks, ladies!). So, can we agree that the end result is much easier to navigate?  Surely, there will be some neurotic tweaking of little things here and there, but comparatively, the new site is batting a 1000! So once the tech-side of things was squared away, it was time…

Soft Chewy Brown Butter Chocolate Chip Cookies

On the 4th of July part of my family goes down to the Oregon coast.  Its usually around 10 of us just hanging out, grilling, playing with the dogs, intense bouts of badminton, and relaxing.  Oh and did I mention the pirate costumes?  Yes, Pirate costumes.  I have no idea how the tradition began, but a mandatory activity is the annual sailing of the pirate ship while wearing pirate hats, eye patches, and brandishing foam swords.  Now I should mention, aside from all of the people onboard saying “Arrrgh!” and “Ahoy, matey!,” there is nothing pirate-y about this boat.  Regardless, the tradition survives. As with most family events, its impolite…

Sichuan Salt Skewers

If I could pick any region of the world’s cuisine to  master, it would be the Mediterranean regions of the Middle East.  The succulent morsels of lamb, the divine marinades, and the perfectly sauced dishes with just the right about of heat are enough to make a girl swoon. My favorite restaurant in Seattle is a tiny hole-in-the-wall owned by a jovial man from Lebanon who makes a mean lamb chop (and knocks everything else on the menu out of the park as well).  I would work in that restaurant just to learn his secrets because he has the magic touch on generations of family recipes.  And secondly, because my…

Southwestern Chipotle Sweet Potato Noodle Salad

If the 80s there were acid wash jeans, leg warmers, and shoulder pads.  The 90s had hair crimpers, frosted tips, and breadmakers.  And today, we have……the spiralizer. Well, who knows what we will look back on and say “What were we thinking about?,” but I am betting that spiralized vegetable noodles and the spiralizers that create them will at least be on the list as diets become increasingly health conscience.  My attitude with friends as with vegetables is the same:  “The more the merrier.”  Its certainly not a bad thing, so I am not ready to lump them in the same category as hammer pants and boy bands. And also,…

Sage Aioli

A-I-O-L-I.  Aioli.  Spelling aioli is probably the most complicated part.  Making it certainly isn’t tough.  More importantly, who doesn’t love the stuff?  It goes perfectly with everything: fresh veggies, sweet potato fries, roasted artichokes, and beyond….  There are approximately 1000 takes on aioli out there.  I have tried a good number of them, but this sage-y garlicky version has become our mainstay. This version is made the “cheater” way with mayonnaise instead of starting at square one with an emulsion of egg yolks and oil.  Just make sure your mayonnaise is organic or higher quality.  Why “cheat?”  Less time; same taste.  Seriously, under 5 minutes for this little ditty.  I repeat.  Under…
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