My friend Giselle had a cookbook from Grand Central Bakery that she never used. She thought I might enjoy it, so she gave it to me. The moment I saw the section on tea cookies, I wanted to make them. They are a perfect item to have in your freezer. Continue reading
Here’s a recipe I made up for one of my clients recently, working with fresh produce in season (sweet potatoes and kale) and Italian chicken sausage. She is working on losing some weight, so my goal was to create a healthy, satisfying, nutrient-rich soup. Continue reading
I have mentioned this recipe to several celiac friends of mine. My mom found the original version in the Bon Appétit cookbook Taste of the World published in 1996—and I found a link to the recipe from a 1995 edition of Bon Appétit.
My mother enjoys trying new recipes, and this certainly was a winner. The original recipe calls for grated lemon peel, but I like to make it with orange zest. Most recently, I made this cake to finish off a Moroccan-themed dinner party. If you’re staying in for dinner instead of going out this evening, this is easy to make and makes a nice, light dessert, which also happens to be gluten-free. Continue reading
A client asked me to make some yummy pecan shortbread cookies for a cocktail party recently, and I knew just the recipe I was going to use as a starting point.
In December 2011, I made the Ginger Oat Cookies from The Grand Central Baking Book for another client and discovered the deliciousness of these shortbread cookies. Continue reading
Happy February ….
I’m happy to report that I accomplished my goal in the Tukwila to Alki Half Marathon (I’m in the final stretch in the first photo in this post) and qualified for New York with a time of 1:43.54. (I just got my acceptance email this morning!) Continue reading
Posted in Running
If you’re having friends over–or attending a gathering–this weekend to watch the Super Bowl, here’s a great idea for a snack to serve to a crowd. My mother shared this recipe with me (I included a copy of her hand-written recipe below), but it is originally from the old Rainier Beer Company.
Serve it with a sliced baguette or a dark bread such as pumpernickel or rye. And serve it with beer, of course. Continue reading
Here’s a great dish to prepare for an early February party–perhaps a Super Bowl gathering, February 5.
This recipe just takes a little planning but very little work. It will take two days total, so plan accordingly. Marinate the meat for 24 hours to get the best flavor, and allow 8 hours to cook the meat. The recipe calls for cooking it in the oven, but I am sure the brisket could be cooked on low in a slow cooker or crock pot for the same amount of time. (I don’t own one, so I’ve never tried it.) Continue reading
I explained earlier that I don’t really make “New Year’s resolutions” but just try to live life as best I can. But that doesn’t mean I don’t set goals for myself.
Here are some of the things I want to do in 2012–and how I hope to achieve them:
1. Qualify for (and run) the New York marathon. To do this, I need to either run a fast marathon (3:38) or a not-so-fast (1:44) half-marathon. By the end of January.
Due to my heavy workload in December, I opted for the half-marathon, and I’m going to run the Tukwila to Alki Half Marathon this Saturday. (Let me know if you’d like to join me ….) Continue reading
Posted in Running
I was first introduced to this dish in the mid-2000s by a client who requested it for a dinner party. At first I was skeptical–as are most people who are unfamiliar with the dish, I’ve learned–but once I tried it, I was amazed at the flavor.
Without adding any additional liquid, the rice becomes tender simply by absorbing the moisture from the sweet onions. Continue reading
This is one of my most popular recipes and several of my regular clients often request that I make it for them. It was one of my aunt’s favorites back in the 1960s, and it recently has seen a resurgence in popularity. Continue reading
Posted in Recipes, Salads, Sauces & Condiments
Tagged Recipe, Salad, Sauce, Starters, Vegetarian
Thyme with Sage 