June 12, 2008
Normally this time of year I'd be writing about wine spritzers or something refreshing....
June 10, 2008
There's something so gratifying in growing your own food. Not only does it taste better, but it's...
June 9, 2008
Kids have it so easy today. They get shuttled to school in cushy SUVs with Sponge Bob playing on...
June 8, 2008
Most people would haul themselves down to the nearest pho restaurant and drop the $4 bucks for a...
June 6, 2008
There is nothing worse than trying to prepare a meal in a kitchen other than your own and finding...
June 5, 2008
Flowers enhance food in both an alluring and fun way. They give a romantic dinner a sensual touch...
June 4, 2008
Yippee! It's cherry season! More importantly, it's Rainier cherry season. On the totem pole of...
June 3, 2008
I grew up in a little resort called Sunriver in Central Oregon. It's beautiful, and I was so...
June 1, 2008
After a big dinner party there always seems to be a bit of wine left over in many of the bottles....
May 30, 2008
Between 1852 and 1870 France experienced an economic boom called the Second Empire, a time in...
May 29, 2008
Let me preface this by saying I mean no disrespect, but Barnaby has this hilarious cookbook called...
May 28, 2008
Doesn't that sound wonderfully pretentious?!? Well that is what I was offered at a restaurant in...
May 27, 2008
When we heard that drastic cuts in wild chinook salmon fishing were being taken I admit I freaked...
May 25, 2008
This year several U.S. states and Canada suspended salmon fishing and are having major trade talks...
May 23, 2008
If you love sushi as much as we do, but have never tried making it at home, you should. It's...
May 22, 2008
As part of our ongoing mission to share interesting facts, knowledge and people from the world of...
May 21, 2008
I'm not a scientist. By any means. But today I'm quite confident that I've discovered something...
May 20, 2008
I don't like chicken liver. Not at all. But when cooked up with sinful ingredients such as Cognac...
May 19, 2008
Our regular readers have gotten used to a steady stream of photos and commentary on cooking, dining...

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