Bring to a boil, down to a simmer.
Hello! Thanks for still being here after a couple months of me not publishing. It’s been a very busy summer for our family. Luckily I was able to sneak in a little time for a couple of recipes. This salad is a dish inspired by ingredients from our CSA. We got a CSA (Community Supported
I worked at a family owned Greek restaurant for five years in my twenties. For most of that time it was my responsibility to fold the tyropites, small savory pastries that were cheese-filled triangles of phyllo. Typically once a week I would come in a couple hours before we opened, brew and pour myself some
Mussels have a special place in my heart. My husband proposed to me right after we feasted on wild mussels that we (mostly he) harvested from the Long Island Sound. Now when I have them I can’t help but think of that special day. This recipe combines two of my favorite summer ingredients, corn off
This is a dish that seems sort of fancy, but is really super easy, especially if you want to use store-bought pie crust. (No judgement here!) Often times I am inspired by ingredients to create, and the idea for this recipe came while I was enjoying some Face Rock Creamery Vampire Slayer. I was thinking
My husband is a big bacon fan. A few years ago I threw him a birthday dinner with a lot of bacon on the menu, and I made my first trial of these bacon deviled eggs. They are very simple, and subtly smokey from the bacon. He ate about ten of the last batch I
It’s Dungeness crab season here in Oregon. I’m a little biased from being raised in the Pacific Northwest, but Dungeness is my favorite crab. In fact, I even prefer it over lobster. There’s a sweetness to it that just cannot be beat. Now is the perfect time to make this ceviche. It’s not true ceviche,
Down to a Simmer 