If you are a meat geek, then you have read about the reverse sear, which has gained popularity in the grilling and barbecue world in… Continue reading
North Nikiski, 1986 First, an update to all the readers that want to know if we are done with the “renovation of the bathroom project”:… Continue reading
At the cabins, May 1986 “Peeuuyouh! Uggh! WHAT is that smell? I smell that every once in a while. WHAT IS IT?” I asked Bob… Continue reading
The harvest moon marks the end of the growing season as the full moon nearest the autumnal equinox which marks the start of fall. This… Continue reading
The healthy noodle market is booming, thanks to low-carb fans, and so it’s no surprise that kelp noodles, which used to be a specialty-store item… Continue reading
Those who love short ribs LOVE them. Those who haven’t cooked them at home before might be a little intimidated by them. Let’s bridge that… Continue reading
Ricks Ranch, North Nikiski Seems like summer was not even here and we are on the corner of fall and into winter! The rain has… Continue reading
Fresh shellfish is one of the hallmarks of a good summer vacation, and it is best eaten barefoot with a sea breeze and chilled rose.… Continue reading
If the fishing is good, it’s important to keep in mind how to preserve salmon for when the fishing is bad. Canning provides a good… Continue reading
The Kenai Peninsula Food Hub is expanding its reach to Anchorage with a weekly pickup in Spenard. The new location will open July 8 at… Continue reading
College kids love cereal, and that is an indisputable fact. Even if they don’t love it going in, they’ll probably be hooked by the third… Continue reading
Boulder, Colorad0, 1995 Bernie and Ann’s trip to Colorado, continued On our trip to Estes Park, it was so crowded and full of stores, I… Continue reading
Three Melon Soup, a real showstopper, is as much fun to look at as it is refreshing to eat. The key, though, is to start… Continue reading
One of the great, great, great (three times, that’s how great it is) pleasures of summer is figuring out what to do with all that… Continue reading
The crisp, cobbler, crumble, grunt, slump or buckle. What do these all have in common? They are all fruit desserts baked with a sweet “pastry”… Continue reading
As any fan of celebrity chef Anthony Bourdain knows, food is more than raw ingredients. To understand a bowl of noodles or a perfectly formed… Continue reading
Generations of Americans have grown up heralding meat and potatoes as the classic dinner of choice. Who doesn’t love the taste of that time-honored combination,… Continue reading
I love a deep-fried, puffy-battered fish sandwich, with a tempura-like coating, but I’m not doing that at home. That’s for an indulgent summer seafood shack… Continue reading
Colorado vacation, 1995 Author’s note: This article is a repeat and after reading it again, I am so surprised to see that this happened 22… Continue reading
Summer’s here and the time is right for summer salads gussied up with light proteins. Boiled shrimp is the perfect candidate, especially when it’s paired… Continue reading
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