I am one of the ones who enjoys using rhubarb each spring and summer, and I look forward to finding new ways to use it, some of them downright delicious. Its bright color is captivating and its acidity surprising.
While they may appear fancier and fussier than their larger counterparts, baby potatoes are, in my opinion, quite a bit easier to work with. They cook much more quickly than full sized potatoes and don’t need to be peeled or chopped.
I’d like to hope that we enter into each new year with a sense of optimism and possibility. We get a clean slate, a fresh start, a blank page on which to leave our mark. Now that it’s 2017, I am excited to share with you a bit of important news.
I’m a fan of the underdog. I love to see the least likely succeed, the marginalized find a voice, and the outcast find a place to belong. While this may sound like political commentary, or perhaps a way to decide which team to root for at football games, I assure you, today we are talking about cauliflower.
Summertime in Alaska always includes many varieties of fresh, ripe local berries. Whether you’re choosing your berries at a farmer’s market or going berry picking in the wilderness, summer berries are always a family favorite. They are also a favorite in my kitchen because they are so versatile in recipes.
I remember when jalapeño poppers rose to fame in the 1990’s. I fondly recall being sixteen and going out to eat with my high school sweetheart at a favorite local Mexican food restaurant in our small town and always ordering the jalapeño poppers – fiery hot peppers filled with cooling cream cheese, battered and deep fried until the jalapeños were tender and the cream cheese was oozing. I don’t specifically remember anything else on the menu because the poppers were just about the only thing I ever ordered.