Improvisation is Key to Reducing Food Waste: May 1-June 9

It’s been six weeks since my last post. A lack of blogging, yes. A lack of cooking, no. So what does a month and a half of seasonal cooking look like? We’ve had a record-breaking rainy season in a region already known for lots of rain. That means I’m thankful (once again!) for my well-stocked… Continue reading “Improvisation is Key to Reducing Food Waste: May 1-June 9”

Endless Effortless Meals for Spring: April 3-28

As if I didn’t do enough baking in March … Home-baked goods are the best. Baking can get addictive. An assortment of baked goods (clockwise from top left). Whole wheat focaccia with lots of toppings. Roasted cabbage, beets, garlic, leeks, kalamata olives, red pepper flakes and blue cheese. Recipe adapted from Fresh Pantry. Whole wheat… Continue reading “Endless Effortless Meals for Spring: April 3-28”

Homemade Doesn’t Mean Complicated: March 27-31

An easy and nutritious start to the week after a weekend away? Hot cereal to the rescue. Carry simplicity into the week with frozen slices of homemade bread and freezer jam: Weekday convenience: whole wheat toast made with homemade bread from the freezer. Spread with almond butter and raspberry freezer jam. Served with black coffee…. Continue reading “Homemade Doesn’t Mean Complicated: March 27-31”

This Is How You Do Convenience Food: March 6-22

This year we condensed ski season into one month. March started in the Methow Valley—the second largest, cross-country ski system in the US. The month ended at a ski-in lodge near the Whistler nordic area—you know, of Olympics fame. Between those weekends, I did very little grocery shopping. Instead, I relied on a lot of… Continue reading “This Is How You Do Convenience Food: March 6-22”