I was having a conversation with a friend the other day over our love of Spam. One year for her birthday her husband bought her a sampler pack of 12 different varieties! That was something new I learned – I had only ever known of the true blue original can. Growing up my mom used to mix spam, shredded cheese, and mayo together and place it on an English muffin then pop it in the oven where it got melty and crunchy. It was delicious!
That got me thinking about other recipes I enjoyed growing up – the ones my mom learned from her mom and on and on it goes. Here are a few books in our collection that highlight those recipes with a modern twist: Continue reading “Taking Me Back”
Never have I ever been so excited for spring! Each sliver of sun has me beaming as blooms burst forth from their winter burrows. And with spring sprung, all I can think about is our delicious PNW food.
This winter, I visited my aunt at her home in rural England. I love her old house, with its thick stone walls, but my favorite feature is the oil-fired aga in the heart of the kitchen. An aga, rare in the US, is a very efficient, unique kind of cast-iron stove that is used as both a cooking appliance and a source of heat. There are no temperature controls, but it works perfectly for everything from frying eggs to baking bread. It particularly excels at any kind of slow cooking. Entranced, I experimented with stew, crumble, and cottage pie during our short time there. Continue reading “Slow cooking for cold weather”
One of the best things about the past year with my boyfriend Adam has been discovering our mutual love of food. We’ve searched for new restaurants to try together, showed off our favorite diehards, and have both created kitchen perfection for each other.