Being able to treat my taste buds to new flavors is one of the greatest joys of cooking. I love trying new recipes, becoming acquainted with unfamiliar spices and learning about a different culture in the process. A lot of times we encounter the same base ingredients but cooked with ... Read More
New on the Blog

A Day at the Beach and Thumbprint Cookies with Olallieberry Jam (Pescadero, CA)
Today was a day that didn't go as planned, but in a good way. We meant to ride our bikes, as is typical for us on a Thursday morning, but in the end my husband suggested that we spend the day on the coast. And what a fun day it turned out to be. We walked on the beach, along the cliffs, on the ... Read More

No-Knead Whole Wheat Rye Bread
When it comes to baking my own bread, taking baby steps has been my top rule. I've always been intimidated by the idea of kneading dough, the fears of over- or under-kneading pervading my thoughts and squelching any optimism I might entertain. Quick breads were a happy compromise as they kept me ... Read More

Sautéed Fava Beans
The end of this week also means a wrap up of all the work that's been going on at home the last several days. The swimming pool was drained, got a fresh coating of fiberglass and was re-tiled. Inside, my husband decided he had grown tired of the red walls in our guest bathroom so we had the walls ... Read More

An Anniversary, An Award and Kiwi Gelato to Celebrate
Today, my blog reached a small milestone--it's my three month anniversary. I feel like a newlywed, looking for a reason to celebrate each minor event. These three short months as a food-blogger have taught me much, you see. Blogging - My background is in numbers--Accounting, ... Read More

Pork Ribs with Orange Glaze
Preparing ribs is a departure from the norm for me. In fact, it's safe to say that the first and last time I cooked ribs was at least five years ago. No good reason, really. I love pork; it's just never become my habit to buy a rack and cook it. My experience, therefore, is minimal ... Read More
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