Always on the move, I spend half a year on the boat, cruising west coast waters from northern B.C. to Alaska. The remaining months I'm in Seattle, or out and about on a road trip. Wherever the location, I'm always thinking about food.

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  • Location: Seattle
  • Favorite foods: I love things savory, but not so much things sweet. Best of all is the surprise of multi-layered flavors in a sauce, a background cast of tastes supporting a a familiar main ingredient for a new experience.

Win a Copy of 'Plenty More'

Win a Copy of 'Plenty More'

Bake the Book: Teeny's Tour of Pies

apple, or course

Did you Plan how your kitchen is organized, or did it evolve?.

@POM - laughing with you. I designed the kitchen ages ago, then my engineer husband retired and "helped me out" by organizing things efficiently (according to him). Laughter helps... some days.

Bake the Book: First Prize Pies

So what did you have for St. Patrick's Day?

Corned Beef with a whiskey/marmalade/mustard glaze, colcannon with kale, glazed carrots, shamrock shortbread cookies and Guinness of course.

Bake the Book: The Model Bakery Cookbook

Breads, piles and piles of crusty loaves with an occasional pan of bread puddings, panzanella, etc.

Bacon, Cheese, and Scallion Waffles

Mmmmmmm, good! Note: adjust recipe to double or triple the amount of bacon (extra slices for cook to nibble on while baking the 6 to 8 waffles).

Cook the Book Thanksgiving Special: 'Choosing Sides' and 'The Wild Chef'

Stuffin' muffins with Citrusy Jalapeño-Spiked Cranberry Salsa as jam.

Bake the Book: The Gramercy Tavern Cookbook

Warm chocolate chip cookies and a glass of cold milk

Crispy Kale, Brussels Sprouts, and Potato Hash

Great start, but where's the bacon? Bacon chunks, potatoes crisped in bacon grease, plus the kale an sprouts AND the egg on top sound perfect.

Cook the Book: 'Maximum Flavor'

Pickling, brining and smoking... for starters.

Share Your Sweets: Homemade Preserves

Drat! missed a chance to share a spicy Italian Plum Jam with anise that is as good on biscuits as it is as a meat sauce.

The Model Bakery Cookbook: Promo Code and Giveaway

English muffins if I'm baking, otherwise croissants at the local bakery... or maybe sticky buns.... or

Great Oregon Cheeses Worth Seeking Out

Ditto on the Rogue River Blue; let it melt on your tongue and prepare to swoon.

Cook the Book: 'Mastering the Art of Southern Cooking'

Creole/Cajun cooking, beyond the gumbo and jambalaya recipes so often associated with this cuisine.

Bake the Book: Bakeless Sweets

Ice cream - Molly Moon or Tillamook please

Bake the Book: Bakeless Sweets

Ice cream - Molly Moon or Tillamook please

Video: The Food Lab's Foolproof Hollandaise in 2 Minutes

Been making Blender Hollandaise forever using the recipe from my 1965 Vincent Price cookbook. It works every time.

Deep Fried Chicago: Fried Chicken & Waffle at Longman & Eagle

Fried chicken and waffles may not be traditional SE Southern fare, but they CAN claim a huge multi-generation following in Southern California.

Cook the Book: 'From A Polish Country House Kitchen'

Borscht; but chunky, not just a strained broth.
or maybe an Americanized version of colcannon.

Weekend Cook and Tell: Super Bowl Sup

We were between ports, without television access, and missed the whole thing! I consoled myself with a batch of cheese wafers to snack on while a pot of red posole bubbled away.

Weekend Cook and Tell: Cooking For One

Individual-sized pizza is my guilty solo treat. There's always a package of dough in the fridge or freezer, and toppings vary with whatever's on hand so there's no need for a grocery run.
Here's one example of a crab pizza

Weekend Cook and Tell: A Sandwich a Day

This week I made pretzel bun sandwiches that were winners, but @CatScan's Irish Breakfast Roll sounds over-the-top delicious!

Precooked frozen salmon...

Crumble the fillet, add green onions and dill or tarragon, mix with shredded white cheese or a light cream sauce and you have a passable filling for crepes, omelets or wraps.

Why won't my flan unmold?

It was annoying and a little embarrassing when yesterday's individual flans would not come out of their ramekins. I ran a knife around the edges. I tried dipping the bottoms in a pan of hot water, and that just served to soften the custard. The lunch guests all laughed and ate the custard, but no way would the caramelized sugar be parted from the bottom of each ramekin. It took a long hot water soak in the kitchen sink to dissolve each sugary disk.

Help! what's the secret to unmolding flan? What critical step did I miss?

What to do with too much fresh rosemary?

My ignored and forgotten rosemary bush has morphed into 3' by 4' monster... now what? I can use a little in roast chicken, steep some in olive oil, dry a bit for later use, use a few branches as kebab skewers, but then what? Any suggestions, besides letting go and composting it?

Suggest easy-to-prepare menus for a week or two post surgery?

I'm all about cooking, but need some inspiration for the first few weeks after my knee replacement. The husband can grill (when Seattle's not too rainy), reheat, microwave, scoop ice cream and do takeout. Cooking stew and chili ahead of time would work, but healthy and light menu ideas would be appreciated, or I'll end up a hippo on crutches all too soon. Thanks!

What to do with Rotel Lime & Cilantro tomatoes?

I grabbed several cans of Rotel tomatoes during a hurried shopping trip. Wow! I should have taken a careful look at the label, 'cuz the Lime and Cilantro version is something else, sharply sour and almost medicinal in flavor. What can you recommend for the remaining cans? Right now I'm ready to toss them.

Share your great fish stock recipe?

Help! The boat still reeks of the latest fish stock failure, the bland stock-based soup was thrown overboard, and I need a rescue. I'll go back to using commercial stock bases unless someone has a foolproof proven recipe to utilize shrimp shells, fish frames, etc... and a sure cure for the lingering odor would be nice too. It's been a fish stock fiasco this week!

Have sirloin steaks - now what? Help!

What do you do with sirloin? braise? stir-fry? what???? I could use some inspiration.

I grabbed a package at the market, thinking it held some chuck I could use for chili. Nope, now I have 3 chunks of too-lean and too-tough sirloin, and am cooking in a motel kitchenette. 1 cast iron skillet, 1 roasting pan, and a set of thin aluminum pans are my tools. An electric stove and oven will provide the heat.

Your favorite cookie that's NOT chocolate chip?

I guess I've overdone it, giving in all too often to my personal craving for warm and chunky chocolate chip cookies. Now the husband wants equal time for "anything but choc chip". What's your favorite cookie?

Note: he's already rejected my suggestions of lavender shortbread and biscotti as "not real cookies".

Lamb chops or rack? Your cut & prep choice?

Lamb chop? single or double rib? rack? Marinate or no?

Two friends are coming for dinner tomorrow and I'm torn between 1) my traditional grill recipe or 2) M. Hazan's pounded-thin quick saute technique, and 3) Kenjii's slow/low-then-stovetop/crisp approach.

What's your preference for cut and preparation (that isn't a braise)?

Which recipes are regulars at your house...

Which recipes are regulars at your house... maybe not weekly, but often enough to be your go-to favorites... and is there a difference between weeknights and weekends?

Our weeknight meals frequently rotate chicken enchiladas, Greek salad, grilled salmon, taco salad, pasta with meat sauce, pizza, stir-fry rice bowls, soups or grilled red meat. Weekend meals lean more toward roasts, braises and trying out new recipes.

What's it like in your kitchen?

London Broil - how do you cook this cut?

I bought a few too many packages of London Broil (not flank steak, maybe top round) at a great price, and now I am desperate for some fresh recipe ideas. Can you help me get beyond my tried and true - marinate in soy and lime/grill briefly/slice thinly against the grain?

Pork Tenderloin - desperate for new recipe ideas

Company is invited, the pork tenderloin sits naked under it's wrapping in the fridge, and I'm fresh out of ideas for Wednesday night supper. I have already served this guest PT 1) prosciutto-wrapped and roasted and 2) pounded cutlets piccata-style (yes, a frequent diner here). What's your favorite recipe for pork tenderloin?

Fattoush salad recipe needed

I ate fattoush tonight for the first time and loved it! Forget the accompanying kebabs, stuffed grape leaves, cabbage rolls etc., the fattoush was the star of the evening. The restaurant was Lebanese, but the salad may be representative of a wider region. What are the key ingredients in a good, authentic fattoush?

Buffalo recipes?

Okay, I get it, buffalo meat has less fat than beef and either is or should be healthier. But what do I do with it? Fat has always equaled flavor to me, so it doesn't seem desirable to just substitute it for beef. Suggestions (before I head out to the store)?

Pasadena recommendations for 90th birthday celebration

A 90th birthday celebration for a VERY active Mom is a pretty special occasion, and we out-of-towners welcome/need restaurant suggestions for a small family celebration for lunch or dinner. The greater Pasadena area, or another SoCal location between LA and San Diego, is our target area. Help!