It’s March — lots more daylight and sunshine! Easter is coming. The promise of crocus, daffodils and tulips poking themselves up from their winter beds and shoots of new green grass aren’t too far off. The store has Easter candy out and colorful displays of all things spring. I heard and saw a robin singing its melodic song high atop a spruce tree. That is a sure sign of spring.
The influenza bug hit the Other fisherman and I hard this last week. I don’t think I have ever spent so many days feeling like a wet noodle just sitting in my chair.
My first taste of really good Asian food was many years ago in Anchorage at a wonderful restaurant called the Tea Leaf, that unfortunately is no longer there. Their menu introduced me to many dishes, but Mongolian beef, hot sour soup and egg rolls were favorites.
Treat those you love this Valentine’s Day with a special sweet.
The unseasonably spring-like weather we’ve been experiencing has me on the party deck doing some grilling. If this mild winter continues, I’ll be firing up the blender and getting out the deck chairs!
I am hunkered into domestic life, as my job is seasonal and I am off during the winter months. I know that may seem a bit backwards for an Alaskan who loves to be out on Kachemak Bay and tend her flower garden, so I am making the best of it by enjoying cooking, reading through my treasured cookbook collection and keeping the woodstove stoked.
Happy New Year! A clean slate, endless possibilities, each day an opportunity to enjoy a new adventure. What are you thinking about resolutions? I am going to keep mine inspiring and easy enough to be doable: take more walks, see my friends more often, eat more fruit and veggies, drink more water, keep my commitments to others and take more time for myself and to enjoy my family. Of course, cooking yummy things and trying more new recipes are always at the top of the list.
I cannot write about Alaskan cooking and eating without mentioning sourdough, a magical ingredient that contributes leavening power, taste, nutrition and Alaskan tradition in liquid form. It has an entertaining and interesting past and special place in culinary history.
The Other Fisherman and I will be celebrating 40 years of marriage this week. We moved to California right after we married. Shortly thereafter, Mom mailed me the Better Homes and Gardens Cookbook in which she inscribed “Happy honeymoon for the rest of your life!” She knew the way to my husband’s heart was through his stomach. It was the classic red-and-white checked volume, just like hers, only a more recent version.
The Other Fisherman has expressed his unhappiness over the lack of Christmas cookies in our house. He loves his holiday treats more than anything. I best remedy this situation right quick as we are well into the month of December and the holidays are here. If I want Santa to visit me I better be good and find the sacred recipe book of seasonal treats and get busy. Set aside some time to fill your kitchen with the smell of sugar cookies and sugar plums!
The Below kids and the Hahn kids were the best of pals growing up. Our families were special friends, as close as family, but with a relationship that was better because we weren’t related. We kids got into a lot of mischief and had a lot of fun together, just as our folks did. Their adventures and great times most likely equaled ours.…. maybe.
Over the last week, I bet you gorged on plenty of turkey dinner leftovers. Myself, I feel like a butterball. All good things must come to an end, though, and I am cleaning out the fridge of what remains of them. I want nothing that tastes of Thanksgiving and am craving vegetables and different flavors.
I hope your Thanksgiving dinner is the best ever. The recent snowfall has made for a scenic drive over the river and through the woods journey to grandma’s house. Now go fill your house with delicious smells just like grandma did!
When I was a little girl growing up in Wisconsin, our family enjoyed Thanksgiving dinner with our grandparents. Both my grandmas were excellent cooks. Now I am a grandma and look forward to making yummy things and introducing family traditions to our little grandson, Kase.
I am delighted once again to share stories, family traditions and my favorite recipes with you. This time of the year I want to be in my kitchen more than ever making delicious recipes from the harvested bounty of our garden, seafood from the bay, moose from the hunt and our chickens’ eggs.
The Other Fisherman loves Christmas. It’s his favorite time of year, right up there with moose hunting season and fishing for king salmon in the summer. His dad was Father Christmas, and the OF’s brother also lives for this time of year, after golf season.
As we approach the last few days of 2015, I want to remember all the great times and recipes that were made in my kitchen. Without all the people in my life I love to share them with, life there would not be nearly as fun.
’Tis the season for cookie baking and candy making, so tie on your apron and join me in my holiday kitchen. My family loves their sweets, and the more the merrier. They have a special fondness for peanut butter and chocolate, buttery, crisp cookies frosted heavily with sweet and creamy frosting, sweet candy treats so decadent they make your teeth hurt, and birthday cake.
Our family observes three birthdays within 10 days during December — actually four, as there is a very special birthday we all remember on Dec. 25.
To say “Christmas” is to unlock a treasure chest of favorite memories and a world of much loved tastes, smells, sounds and scenes.
What am I excited about cooking in my kitchen right now? Fresh-caught halibut and king salmon. That first-of-the-season fresh fish, grilled and basted lightly with sweet herb butter or deep-fried golden brown and served with a creamy dill pickle tartar sauce. King salmon carpaccio; paper-thin pieces of fresh king that are drizzled with citrus juice and zest, good olive oil and fresh dill and marinated a few hours then served as an appetizer with pan-toasted thin slices of sourdough bread.