Cheddar Bay Biscuits

If you’re one of those people who does that January thing that involves resolutions and dieting and exercising and giving up sugar and attempting to find a healthier you to start the year . . . well, good for you!  But you might want to leave now and not visit again until you’re feeling less . . . resolved.  Don’t let me be your undoing.

There now.  For the rest of you, please join me as I continue the feasting and the festing and the full fat full sugar excess of the previous few months!  I’m pregnant.  I can’t help myself!

That’s a lie.  I was doing the same thing last year when I wasn’t pregnant.

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Tomatoes–the Last Blast

roma tomatoesDid you notice–it’s October, people!  October!  I can hardly believe it.  I might not even notice, if it weren’t for the slight chill in the air.  We’ve had unusually nice (i.e. dry) weather in Portland, temps around 70 this week and no rain to be seen.  Unheard of.  Where are the drenching downpours, the endless days of nothing but gray?  They are coming, I know they are.  But for now, cool, crisp, sunny Fall!

Thanks to the lack of downpours, my tomato plants have survived my neglect, and I was able to harvest another 30+ romas yesterday.  Yay, garden tomatoes!  So, a bit later than expected, but apparently on time with my local seasonal weather, here is my “last blast” tomato post, with two recipes for that bounty of gems you may have sitting on your kitchen countertop . . .

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Pesto Topped Tomatoes

pesto topped tomatoesThese tomatoes are so gosh darn simple to make, I’m almost embarrassed to post it as a “recipe”.  Almost.  If they weren’t so outrageously good, on top of being easy, and absolutely the perfect thing for right now when the basil is overflowing and the tomatoes are just turning the perfect rosy red, just as August is dawning bright and bold . . . well, then I just wouldn’t bother you with this at all.

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Buttermilk Horseradish Dressing

buttermilk horseradish closeup

It was 106 degrees here yesterday.  Let me say that again:  ONE HUNDRED AND SIX DEGREES.  It was 102 the day before that, and 100 the day before that, and it is supposed to be 100 again today.

People, I live in Portland, Oregon!  Home of perpetually gray skies and rain!  I am not mentally or physically prepared for this.  And it certainly is curtailing my will to make any sort of food involving heat.  You know, like cooking or baking.  Or standing upright at the stove.  Really, all I want to do is lay in front of the fan with a very large gin & tonic, and a sippy straw.  Join me?

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Cornbread is one of those things I’ve always wanted to love, but instead have come to fear.  When cornbread is good, it is really really good . . . moist and just a little bit sweet, dripping with butter, nothing could be better.  But too often, cornbread is bad.  Really, really, bad.  Dry and scratching and brick-like, the kind of thing that no amount of sweet cream butter can rescue.  The kind of cornbread that requires a full glass of water after each bite.  That is the cornbread I fear.  That is the kind of cornbread that can ruin even the most delicious of dinners.  I am banishing that cornbread, once and for all.  At least in my house.  And hopefully in yours!

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Southwestern Black Bean and Corn Salad

black bean corn salad

I’m going to tell you a secret.  I don’t actually like to cook.  No, not true–really, I’m just a lazy cook.  I love to eat food, I love to talk about food, I love reading cookbooks (cover to cover, like a novel!) and food blogs (so much good stuff out there!) and I devour everything I find on sites like and (even though I am no Martha fan).  I love to bake things.  But actual cooking, as in, food that might comprise a meal?  Meh.  All the prepping and the chopping and the stirring and the . . . well, work.  I want to like it, really I do!  But mostly it just makes me feel tired.  I blame it on all the hours I spend in my chocolate kitchen.  Could be true.

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