Pro-Tip Tuesday: Tea Infuser + Dessert Dusting

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How can you dust powdered sugar on your holiday desserts without making a mess, AND conserve the left over for the next round?

Try a tea infuser! Here’s the shortest video I’ve ever intentionally made, lol.

I’m pretty sure even if you don’t have one with an easy handle and all, it’ll still work neater than a gigantor flour sieve. Then you can return the rest to the bag! You know how I hate food waste..

For the delicious (although blurry) gluten-free chocolate cake in the limelight of this video, Continue Reading

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Pro-Tip Tuesday: Splitting Squash

Acorn squash: split and drizzled with olive oil and honey to roast in the oven.

This post is dedicated to my friend Abby, who inspired me to share this tip on how to cut into a stubborn winter squash when she told me she had a butternut waiting at her new apartment.

Happy Thanksgiving week to those in the U.S. (and happy Autumn harvest to the rest)! Got a squash on the menu to make? Here’s a tip for splitting squash. Why muscle through it, when you can use tools. Continue Reading

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Pro-Tip Tuesday: Weekday Recipe Logistics Tip

I was chatting with my good friend Jenni the other day about how I decide on weekday cooking,* and a sorting method I came up with several years ago seemed to spark great interest, so I thought I’d share it here in case some of y’all others could benefit.

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Pro-Tip Tuesday: Messaging your ‘Mate on a Plane

This photo randomly found in my archives from Nov. 11, 2014.

This one’s going to have terrible photos, people. Also, it’s random. What? You got a video yesterday..

If you’ve ever had the privilege to take a plane ride, but the simultaneous misfortune of being seated separately –or maybe coincidentally bumped into your friend you haven’t seen in for_ever on a plane– AND you have bluetooth on your smartphone, here’s a solution to messaging each other after they close the doors and you are required to turn to airplane mode:
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Video Post: the World is Your Oyster!
Just Try One…

My friend T.J. will hopefully get a kick out of this post. He’s a big fan of oysters. Everybody say, “Hi T.J.!”

Earlier this Fall, K____ and I went on a short road trip up Chuckanut Drive just north of Seattle to celebrate our anniversary. After an acutely alarming night in Burlington spent in the hotel across from an active shooter incident happening live, we were really feeling the gratitude for being alive, and  savoring the world at hand. On top of that, I was also feeling reflective given that it was our anniversary, observed.

I even ate a burger with the pickle intact. This, from some one who used to avoid them at all costs. I thank Korean banchan (side dishes which tend to have pickled vegetables) for that shift. A great day for observing my “try eating things you didn’t like about every 10 years,” guideline.

The last stop coming back south from Bellingham was at Taylor Shellfish Farm. I was not fond of seafood as a kid, and growing up in the Land of 10,000 Lakes and no saltwater, who could blame me for only eating the fresh sunnies and walleye my parents would catch on a day off?* Given my crustacean allergy, the bivalves have gotten a free pass lately with me, with the exception of seared scallops. Them bivalves just didn’t hold very much appeal for me.

So, at the Farm, we drank in the beautiful view of the Puget Sound, and were about to get back in the car for the long drive home,

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Pro-Tip Tuesday: Slicing Meat to be Neat

Set something out in the fridge to defrost and it’s not done by the time you need to cook dinner?
Perfect! Slice it that way, you’ll get neater pieces anyway. Check it out:


I think the folks most practiced in this must be Mongolian grill owners, did you ever notice how neatly their meat is sliced?
Word.

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Tieton Cider Works at City Fruit

Another week, another article for City Fruit’s 6th Annual Cider Taste (on November 10, 2016), written by Yours Truly. Tieton Cider Works at City Fruit’S 2016 Cider Tasting
Check it out!

All event proceeds will benefit the 2016 harvest, which brings fresh, local fruit to over 50 meal programs and food banks across the city.

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Pro-Tip Tuesday: Pouring without Spilling

Are you a klutz like me, always spilling liquids when you pour them from one container to another?

Try this trick I learned from my father, the chemist!
I like to imagine him pouring oodles of liquids from beaker to beaker in his multiple decades of work.

Hint: having a utensil helps.

In summary, if you have an unreliable container you know will spill, knowing this trick can really help. I favor a chopstick for best results, and most recently found this useful when pouring home made chicken stock into ice cube trays to save for later. Revision: since doing this, I now favor a spoon, it guide the liquid to spread a bit better at the bottom.

P.S. Thanks to K_____ for the spontaneous cinematography.

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Snowdrift Cider at City Fruit’s Annual Cider Tasting

Hey folks, you may recall an earlier springtime post on a Fruit Cycle tour, it was arranged by City Fruit, a nonprofit in Seattle which works to promote and protect urban fruit trees, and share the extra fruit with those in need.
City Fruit’s 6th Annual Cider Taste is on November 10, 2016. In the ramp-up to that, I wrote up a little ditty on Snowdrift Cider Co. for them. Read all about it, and get tickets to the tasting on the City Fruit Blog.
Check it out!

All event proceeds will benefit the 2016 harvest, which brings fresh, local fruit to over 50 meal programs and food banks across the city.

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Food Literacy Month – a look back

Well folks, apparently September was food literacy month.
I went to the Downtown Seattle Public Library for a Food Literacy/Food Justice Panel, got to hear from some folks representing organizations in Seattle doing really good things for our community. Here are a few thoughts. Continue Reading

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