We are celebrating! Anuj Agarwal, the Founder of Feedspot just contacted us to let us know that we rank in the top 50 Food Photography blogs in the world on Feedspot! We are thrilled!!Read More
Cooking heirloom beans from scratch is almost as easy as opening a can. It just takes a little planning ahead. The key is to soak the beans overnight in filtered water with salt added. The salt brines the beans so they hold their shape. The water is filtered because minerals in the water could keep the beans from cooking evenly.Read More
Kefir is similar to yogurt, and is seriously easy to make.Read More
It’s berry season and they are the colors of the holiday. What could be easier. We have blueberries and strawberries growing in the garden and a ready supply from local growers.Read More
A popular appetizer from Hunan province in China, sweet-and-sour spare ribs, or tang cu pai gu, are not that difficult to make, and are incredible with the right ingredients.Read More
Best pot-stickers we’ve ever had. The home made wrappers make a huge difference.Read More
Maybe it’s the Nordic influenced area where I grew up, Ballard in Seattle, but Rye bread and Salmon always seemed appropriate for celebrating the Solstice in June.Read More
We were looking for something to make to celebrate Juneteenth, and found a recipe for Southern Tea Cakes to be the perfect thing. A wonderful butter cookie that is a tradition for the day.Read More
During this time, we are staying at home and doing a lot of cooking and baking. Going to the grocery store has become a challenge, and we miss shopping at the Farmer’s Market. However, buying directly from local growers has become the perfect answer.Read More
So easy to grow sprouts at home. They add a gourmet look to some dishes and provide a really big nutritional punch. We found this to be an easy and healthy swap for the usual salad ingredients. And since this is an example of eco friendly eating, it also makes a good project for kids.Read More
This recipe for flammekuchen is so easy and foolproof we use it almost weekly. It is the perfect make ahead meal and can be a fun family meal project or a healthy food swap, depending on how you make it.Read More
We ramp up the flavor on may dishes by adding garlic olive oil. It makes a great substitute for butter and is a healthy alternative. We make it ahead and consider it part of the routine of stocking the pantry. By leaving the garlic in the oil, we also have sauteed garlic, or garlic confit, ready to use.Read More
Just after a rain is a perfect time for photographing mushrooms in the Santa Cruz hills. We only hunt them for photographs, and are not foraging.Read More
We just realized how easy it is to grow Shiitake mushrooms at home. The mushroom log is sold with mycelium plugs in it.
- Step one … soak the log in cold water.
- Step two… wait.
These are some of Tony’s best photos of seabirds taken in Santa Cruz, California. Many of them are from Seacliff State Beach.Read More
Making fudge for Christmas is a tradition for us. This year, we tried to improve the recipe by finding the best ingredients possible, and the best technique.Read More
We always include a non alcoholic drink choice when we entertain. Martinelli’s sparkling cider is perfect for the holidays, especially for New Year’s Eve, since it looks lovely in a champagne glass. We are also shopping local, because the Martinelli’s apple juice company is very close to our house. The south part of Santa Cruz county is filled with apple orchards. The ocean fog creates the environment that the Pippin apples prefer, making Santa Cruz ideal for cider.Read More
Shopping locally is a great way to reduce your carbon footprint and support local crafts people at the same time. We recently discovered a new chocolate shop in Santa Cruz – Mutari. They are very careful to source their chocolate from responsible growers. Their growers farm year after year on the same location, not moving into new lands, and they know how to grow and harvest the product to produce the best tasting chocolate. Then Mutari roasts the beans themselves to create the best chocolate possible.Read More
For Thanksgiving I made a pecan tart with a foolproof crust recipe from America’s Test Kitchen. It seriously is foolproof and the best crust ever. The secret is that it uses vodka. We had some Seagram’s Sweet Tea vodka left from a summer backyard party, and that was the perfect thing for a pecan tart.Read More