I made this recipe for Chevre Stuffed Sweet Peppers with Lime Creme Fraîche Dip a couple weeks ago with some of my favorite varieties of sweet peppers from my summer harvest, it’s so interesting to see how the colors of the pepper change once you...

I’ve been sick the past few days with the worst sore throat and achy fever I’ve had in recent memory. As of this morning, however, I was finally able to swallow without a stabbing scratching pain going down my esophagus, so I’m actually getting better, hurray!!...

This post is a glimpse inside my experience in being in the blogging industry, what goes on outside the frame of my photos, and my recipe for a Honeyed Pear and Blue Cheese Tart. Over the years as I have worked with different people, I’ve...

After several months of hard work, the remodel of our second floor is nearly finished! So much so that I was actually able to enjoy a little hard-earned breakfast in bed of sweet plum waffles without any painters tape or ram board in sight,...

I promised more tomato recipes in my last post, and I’m here to deliver with one of my new favorites; Tomato Chevre Tarte Tatin. Tomatoes are a funny fruit. They’re kinda sweet, but not enough to be as pleasant for raw eating as an apple...

Even though the heatwave that’s rocked Portland over the past few weeks has browned out everything in my garden not hooked up to an automatic drip watering system, I can’t be that upset since it’s finally kicked my tomato production into high gear. I...

Back in May Carey and I hosted another First We Eat food styling and photography workshop, this time in Taos, New Mexico. I’d been in New Mexico once before on a road trip down to Carlsbad during college, but I’d never been to the...

About a month ago I headed to a little town on the Oregon coast somewhere between Nehalem and Rockaway beach for a daytrip with Tiffany from Oh Honey Bakes and Christian. We went with the intention of staying overnight and doing some camping, but...

In case you didn’t notice, there’s been some changes around the ol’ blog. After 6 long years with blogger, I finally made the transition to wordpress. So much has changed in the past few years that I felt like the old design couldn’t accommodate;...

I first had boba tea back in high school when my friend Annie took me to an Asian cafe in our hometown. Boba is made from tapioca and or jelly balls, and the balls can be dark brown or multi-colored, like the ones here....

The past couple weeks have been a continuous cycle of cooking, eating, plastering, eating, gardening, emailing, and eating some more. My appetite has had a steep rise lately; I eat a meal and then an hour or two later I’m hungry again. And again....

A few weeks ago I hosted my fourth Secret Supper here in the pacific northwest. It was a celebration of spring, and staying true to this supper’s ‘Thicket’ theme, we held it in a grove of birch trees next to a field at the...