What to do with 1,000 pea vines?

In just a few hours, I’m going to be hopping on a plane to another season. There will be butt-numbing numbers of hours watching personal video, reading and listening to music. And then, I’m going to find myself in South Africa. Yes, South Africa. Where, if weatherbug has it correctly, the weather will be surprisingly [...]

Swirl ribbons of fresh, fat spears of asparagus, an unusually colored carrot and lightly pickled rhubarb together with a touch of minced shallot, a pinch of thyme leaves, a sprinkle of sea salt and a splash of fruity olive oil and sherry vinegar. Add a bit of fresh from the farmers’ market soft chevre, if [...]

The summer we went to Italy, Cam & I came home with dreams of packing up and finding some little Italian cottage to call home. I’d meet local food artisans and do what I do… write and photograph about the food and culture. I’d write a cookbook on traditional Italian cookery that went much deeper into regional dishes than most Italian cookbooks do. Of course, that’s far easier to dream about than actually do, so here I still sit in Seattle, longingly flipping through The Italian Farmer’s Table cookbook, written by a a pair of chefs who turned their dream into a book of real Italian cooking.

Cole is taking Food Science this semester, and one of her projects was to create a small book of family recipes. She’s probably the only one in her class that has a parent that is a food photographer, as well as a family cookbook that is already online. Lucky kid! And, lucky me, because we got to spend quite a bit of time cooking together, something that she hasn’t been that interested in before. While Cole has always had a great appreciation of good food, it’s always been more about eating it than making it herself.