cooking

Biscuits are always yummy

One evening this winter I made a yummy moose stew and was thinking how nice it would be to serve it with a good piece of sourdough bread (didn’t have any) or, maybe how nice a light, fluffy biscuit would taste with butter and local honey dripping from it. Why is it we forget about certain favorite things we like to eat and then once we make them again, it’s like, how could I forget about making something as basic and yummy as a biscuit?

Spring is salmon time

I know spring is here when the Winter King Salmon Tournament is held. My friends Charlie Edwards and Danny Donich were the fortunate skilled fishermen and boat captain this year. I am thrilled these Homer guys took home the loot, and a beautiful white king salmon. I can guess what was on their dinner menu last week, lucky fishermen!

Looking forward to spring and fresh fish

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.

Happy Endings

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.

Time for a little pizazz in New Year

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.

Wedding gift inspired cooking passion

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.

Sweet Treats For the Holidays

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!

Grummy’s cookies bring back holiday memories

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.

Remember: Your garden is from your heart

Every growing season the garden is a different story. We gardeners never know what is going to thrive or stall. This year I have Magic Fountain delphiniums that have doubled their projected size. Needless to say, they don’t fit where they are planted, much to my chagrin and the lilies that are being crowded. If I had any inkling this was going to happen I would have divided them this spring. But no. So there they loom, a formidable presence in what would otherwise be a serene setting.

New book captures some of Homer’s favorite flavors

The lunch rush is over, but there’s still a steady stream of customers through the door of Cosmic Kitchen on a recent Friday afternoon. Over the banter of diners and clatter in the kitchen and interruptions that include buying some fresh halibut, owners Sean Hogan and Michelle Wilson take a break to talk about their newest endeavor.

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