March 14th 2013

IMG_6256 Dolmathes, or stuffed grape leaves are one of my favorite things to make, maybe its because my mom used me as child labor starting from age 8 or so to help with labor at our restaurant.  During my formative years, about ...Continue Reading

Thrifty....the new rich?

March 13th 2013

I'll tell ya, growing up in Ogden, UT...I've done a bit of "thrifting", second hand shopping for those not in the know...haha!  Now when I was salvaging good will (DI...Utah natives will understand) it was not considered "cool".  You see much of my youth was spent in the consumerist 90's ...Continue Reading

Lettuce wraps easy, breezy, carb freezy.

March 8th 2013

wrapsSuch a fun and easy way to make a carb free and seasonal meal, anyway with you dice it, you can make these fit your tastes, I do like to use baby romaine leaves they are easy to pick up so ...Continue Reading

Vous les vous manger quiche avec moi?

March 8th 2013

quiche1 IMG_20130308_120203_1 Quiche is one of my favorite things, my take on it involves a little deviation from the norm.  For my crust I add ½ cup fried shallots (found in Asian ...Continue Reading

Alameda Brewing

March 8th 2013

Yes, it’s raining in Portland…..but that is really ok because it’s great stout beer weather!!! My featured brew du jour is Alameda’s Black Bear XX. Moving to PDX two years ago from Utah, I never really understood what ...Continue Reading

Roasted beet crostini w/ chevre

March 7th 2013

Roasted beet crostini Roasted beet and chevre crostini with baby kale,almonds,balsamic reduction. Recipe: 1 day old baguette sliced on bias 1lb fresh beets peeled and sliced lengthwise 1 shallot sliced 2 garlic cloves crushed 4 oz chevre 1 T honey olive oil salt and ...Continue Reading

Farm to table salad

March 7th 2013

Utilizing what is best of the season is the secret to making a great salad. By knowing a few super easy techniques you can make beautiful edible art for your loved ones, without breaking the bank. The philosophy is using what grows best ...Continue Reading

World's Best Baklava

March 7th 2013

IMG_6247 My Dad is Greek, so ever since I can remember we have had Baklava for Christmas. This is my version i’ve created through years of eating my mom’s and other ladies varieties. This recipe can be made ahead, and freezes well! ...Continue Reading