I have a creamy, dreamy iced tea on tap for you this week as we continue into summer. It’s a strong black iced tea, with whole spices and a hint of vanilla, swirling with a sweet coconut milk concoction.

For weeks I’ve been studying pasta salad options, drooling over visions of Hawaii-style macaroni salad, a vinegar forward Italian pasta salad with olives and salami, or an herbaceous pesto salad packed full of fresh vegetables.

When Saturday morning rolled around, I got into the kitchen and made this almond rhubarb coffee cake. The batter alone was to die for, with intoxicating streaks of orange zest and just the right amount of cardamom.

On Sunday, we spent the day in Homer for a book signing at The Homer Bookstore and a cooking class at The Classic Cook. While sitting at the book signing table, Claire Neaton, one of the Salmon Sisters walked in the door carrying a package of wild Alaska sablefish for me…...

We really lucked out with the weather this past Memorial Day weekend. Sunshine and blue skies ushered in summer as if right on cue.

What many people don’t know, and what took me years to figure out, is that cooked radishes are a thing, too. A lovely thing.