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Charred Shishito Peppers

January 29, 2021

Oh I crave these little things.. Shishito peppers are gorgeous green pops of flavor and so easy. They’re a two bite easy app and I love them with a cold crisp white wine. Add them to a hot oiled cast iron pan, make sure they are spread out and have room to charr. Otherwise do […]

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I love highlighting awesome small businesses.. and this is among my favorite new finds. LIGHT MY FIRE bundles are botanical, intention based fire starters from Central Oregon’s High Desert. It is a woman owned business, hand made and hand foraged. They are made of Great Basin Sage, Western Juniper, Wild Yarrow and native grasses. Each […]

The Ultimate Smudge

On our very first newsletter, we are featuring Perry Walker Collective! As a new small business owner wanting to support others, I love these two and their new endeavor. They are a mother daughter duo, who doesn’t love that, that design and create this effortless bohemian collection. The collection is crafted in India with the […]

Perry Walker Collective

Hands down this is my favorite salad. It’s fresh and easy and tastes like summer. Heres what I did:

I cut up 7 peaches, added blueberries and blackberries to a bowl, drizzled a bit of agave (or honey) and tossed all fruit together. Then I added 2 mozzarella balls, pulled apart and shredded. Next, cube baguettes into large pieces and sautee in an oiled pan. Let them toast on all sides, set aside and add next batch to toast. You want crispy edged, soft pillows of bread! Add salt and pepper and garlic powder to toasted crutons and toss into fruit. I added shredded mint and a drizzle of balsamic glaze.

It is so so good, with no end to the fruit and yumminess you can add. Sometimes I use goat cheese instead of mozzarella, or with melon chunks and crispy prosciutto, thin red onion or plums and strawberries, fresh thyme…I could go on and on. You get it. It is my favorite go to. The most important thing is that you get the crutons right. What doesn’t taste good with that!!

Summer Panzanella

Salmon Cakes: Salmon in a can isn’t always easy, but I had 2 and frankly a little time on my hands. Picking through them can be daunting, but worth it for these crispy little, warm fish cakes. They are full of flavor and easy with just a few ingredients. 2 large cans of salmon, picked […]

Salmon Cakes

Tonight was all about the coconut curry take out that I am missing. I had a can of coconut milk and a coveted piece of salmon I was saving in the freezer. It was a pretty good substitute for take out, but left me with more dishes than a take out container would have. Crispy […]

Roasted Salmon in Coconut Curry

A slightly over ripe pink grapefruit changed my life. I always think I’m going to eat them and never do. This recipe was born out of my mission not to waste anything. So here’s what I made with what I had:

For the marinade, in a large bowl add 3 good turns of olive oil, the juice of a grapefruit, an orange, a lime and 1/2 a lemon.

Five crushed garlic cloves, one sliced onion into rings, 2 sliced shallots, a scant drizzle of agave, a small palm of cumin, several pinches of dried oregano, salt and pepper. I added 4 chicken thighs bone in, skin on. Turn the chicken in the bowl several times to coat and soak in all the citrus and garlic. Add all the skins of the citrus fruit and then marinated for about 3 hours.

When marinated, preheat oven to 400. While it’s coming up to temperature, sear the chicken in a hot, oiled cast iron pan, skin side down till it has great caramelized color and a little crispy. Once browned, add the remainder of the marinade around the chicken, including the citrus. Put it in the oven and roast till the chicken is done. Once out, I add a few sprigs of fresh oregano and a drizzle of balsamic glaze.

It’s orange and sweet and summery with purple shallot, crunchy and caramelized onions, garlicky sweet grapefruit and cumin spice. I’m in love with this chicken and will do it again and again. The idea of chicken, garlic, and fruit, is something I want to play with. I’m thinking of tangerines, apricots, bursting hot blackberries and herbs…the combinations are endless. For now, It was delicious and a great use of a few leftover citruses lingering in the fruit bowl.

Citrus Chicken

Garlicky Black Bean Salmon I seasoned generously with smoked paprika, cumin, lime, garlic powder, salt & pepper, then seared seasoned side down in a hot oiled cast iron pan, till a little firm and a good crust forms. Then flip over. In a separate bowl, 2 cans of black beans, several pinches of dried oregano, […]

Garlicky Black Bean Salmon Tacos

I’ve been making a lot of bread lately. It feels comforting and so satisfying to see the end result. This little last minute dish was born from the leftover knobs of stale crusty bread, a handful of cheddar cheese and the end of a container of sour cream. It’s warm and cheesy and a little […]

Cheddar Bread Pudding


So we are on day 36 of quarantine and the imagination in cooking is just getting more important. We’re trying to conserve food, use what we have, not let anything go to waste and fill our bellies and our souls with a good meal.

-Preheat oven 350
-Get your boneless chicken thighs and pat them dry.
-Generously sprinkle garlic powder, onion powder, salt & pepper all over the chicken.
-Sear the chicken for great color, top down, in an oiled cast iron skillet or heavy pan, flip.
-Smash 4 garlic cloves, add to pan, drizzle a good olive oil over chicken, and add about 4 dollops of greek yogurt in and around the chicken.
-Slice thinly a small preserved lemon, remove the guts and add rind to the chicken.
-Place your broccolini all around the rim of the pan and drizzled a little olive oil, squeeze half of a lemon over chicken and broccolini
-Add salt & pepper on broccolini, put in the oven at 350.
-It will be done when the broccolini is a little crispy and bright green
-Sprinkle a bit of cumin over the top after you take the pan out of the oven.

The chicken and broccolini is tangy, warm, creamy, and garlicky with little shocks of bright lemon running through it. Total comfort food and something about it feels healthy.
I paired it with my new favorite thing to make, crispy rice. I know there are proper ways to make this, but heres what I did.
I used day old rice, which I make in abundance now for this very recipe.
-I put 1/2 to 1/4 of the rice in a heavy dutch oven pot with a lid.
-Mix in maybe 1/2 cup of greek yogurt, salt & pepper.
-I also used cumin, smoked paprika, garlic powder, an oil drizzle.
-Mix thoroughly and pat down the rice in the bottom of the pan.
-Add the rest of the rice to the top of the pot.
-Create three holes with the end of the spoon, through the rice to the bottom of the pan. This allows a little steam to escape.
-Place lid on, put on the burner at medium/low heat and don’t leave the stove.
-It’ll be a few minutes, the bottom will begin to crisp. You can do all this without preserved lemon…I have never used them before this, but I wanted to try! I sell them in the store, they are gorgeous little lemon drop looking power houses of flavor.

This is a delicate dance between perfect and burnt. If its perfect, you will be able to slide/scrape a crispy golden layer of toasty heavenly rice over in the pan in a gorgeous chunk. I love this rice and it is the perfect side to just about anything.

Garlic Chicken and Preserved Lemon