This weekend I wanted to be in at least three places at once. IFBC was happening in Seattle, Feast was feeding Portland extremely well, and one of my favorite weekends in Portland was here – Portland Veg Fest.
Veg Fest won.
and that means I won.
I was able to represent Attune this weekend, and spend it with one of my favorite people, JL. We always have such fun, and keep finding things we have in common. I’ve known JL for a few years now, and I just feel such joy when I see her.
Veg Fest was fantastic as always. I met Dr McDougall, I was lucky enough to [click to continue…]
This caramel pairs well with just about anything.
As this slow simmered in my kitchen all day, the warm caramely scent was gloriously intoxicating. As soon as this caramel was done, I immediately made myself a cup of coffee to swirl it in.
This has since topped pancakes, oatmeal, ice cream, and numerous coffees. My spoon is hitting the bottom of the second jar – it is time to make more.
My friend Kathy Hester has just released another fantastic book, Vegan Slow Cooking For Two or Just For You.
Once again, I have a copy to give away today!
This book has stunning photography, and the [click to continue…]
Just a couple years out of college, I was well versed in the Portland night life. My friends and I went dancing every weekend. Sometimes both Friday and Saturday nights.
Oh, who am I kidding, we went dancing every Wednesday evening too.
The weekends were reserved for Santorini, a Greek restaurant and club downtown. Santorini is where I learned to sing several songs in Arabic, where I had at least one birthday party, where from the deejay to the bartenders to the owner, everyone knew our name.
Wednesdays you could find us upstairs at [click to continue…]
Kabocha. I have become quite versed at cooking this winter squash – I am getting extra arm workouts every day. I may as well give the kabocha its own category here, I already have so many ideas to share with you. and I come up with new ideas nearly every day. Today I bring you a simple hash brown – squash instead of potato. This is a completely new [click to continue…]
This is by far the best queso I have ever had, anywhere.
I have already made it three times since I received The Sexy Vegan’s latest book, Happy Hour at Home. (Yes! Intrigued was I, as one of my favorite themes around here is my own Happy Hour at Home!).
I received Brian Patton’s book to review - Brian Patton is The Sexy Vegan – you may know him from
[click to continue…]
I have a couple early food memories around squash.
One is Grandpa Z’s zucchini. He would grow them bigger than our dachshund.
He would slice them into half-inch rounds, batter and fry them. Oooh mama, those were some good eatin’. Summertime at the grandparents house was fun and tasty.
I can still see Grandpa Z holding up one of his big zucchini, huge grin on his face.
The second memory is my mom’s favorite way to prepare squash – split in half, scoop out the innards, bake with a [click to continue…]
Aside from this stuff, buffalo flavor is my number two favorite way to spice up a recipe.
I have shared several ways to make and use a buffalo dip (that post always has an increase in views around football season), people rave about my caramelized onion buffalo tarts, and I top everything from pizza to salads with this tangy hot sauce.
Saturday’s lunch was all about the buffalo sauce – and I finally cooked with [click to continue…]