I adore Caesar Salad; but I’m also extremely picky about it. So many places seem to butcher it, resulting in a boring, bland, watery dressing, or perhaps they go the route of overly thick and too heavily seasoned. Either way, it’s bad.

I’ve been on the hunt for the past few years for the perfect Caesar dressing…and I think I’ve found it.

Try it out and feel free to let me know what you think.

Caesar Dressing

2 egg yolks (you can coddle the eggs before you separate them if you’re concerned about the raw egg factor. Continue reading

We live in one of those “transitional neighborhoods”. Somehow, when other people talk about their experiences in similar cities, they make it sound exciting, adventurous, chic even. However, the reality is that living in a tremendously diverse neighborhood that struggles with poverty, drug use, gang activity, and the tensions of different socioeconomic groups living next door to each other can be a struggle.

The benefits are of course the wonders of walking around and hearing five different languages being spoken; of not looking like everybody else; of not feeling like you’re living some homogenized plastic life; and of course, there is the food. Continue reading

The art of making soup, like living life, is an imperfect science.

Despite following all the instructions and trying to do everything right, you are never quite sure what the outcome will be. Perhaps the lesson here is to allow life’s mysteries and adventures to appear and explore each one. Whether that is in the kitchen or in each day-to-day, there is both madness and magic to letting go and seeing what happens.

On this gray, Sunday I am enjoying a quiet day at home with the dogs, a glass of wine, and my thoughts. Continue reading

My friend Anna-Lea is one of those amazing women who seems capable of anything and everything. Funny, smart, beautiful; she is an unbelievable career woman, tremendous mother and wife, and kick-ass friend. So, when her husband’s birthday was rolling around and her life had reached unprecedented levels of crazy business I was thrilled to host the soiree. Having been a bit lazy with my cooking lately, this seemed like the perfect chance to kick things back into gear.

The weather in Seattle has been exquisite for the last month+. Continue reading

In light of the challenging economic times, I decided to try and recalibrate my entertainment schedule to more fun, creative activities that didn’t immediately involve me drinking 10 over-priced drinks, staying out too late, splurging on unnecessary purchases, and going for McDonalds the next day to quell my hangovers. As such, I made a massively annoying list of  ‘Fun Things To Do On a Budget’.

Item #19 was ‘Master Making Pies’*

To achieve this item I knew I needed to call in the big guns. Continue reading

The day I decided to start a food blog I was making Mushroom Bisque.

Having resolved that my food processor (heretofore referred to only as FP) was utterly too high maintenance, I was determined to use the blender. As the blissful 6 TB of required butter began to melt and sizzle away I triumphantly tossed the onions into the blender, casting a nasty glance at the aforementioned FP.

Perhaps a word about how the FP became the kitchen pariah is in order. Continue reading