By Marjorie Watkins When I was a little girl, almost 6 years old, I heard the grown-ups talking about the stocks falling, and I imagined the cows tripping and falling down. On Gramma Brunson’s farm, they had seven cows. All those cows fell down? Oh, that is sad! I hope someone helped them get up….
By Cynthia Sadurni Having lived most of my adult life in Mexico, I miss the tastes from home. Luckily, many of the ingredients have become more readily available in the United States. It has taken a bit of imagination, but it is not that hard to adapt well-loved recipes to come up with flavors that…
By Nichole Banducci In honor of Strawberry Festival, I wanted to share my favorite strawberry-filled baked treat. Rolled oats, whole wheat flour, brown sugar, strawberries, chia seeds, and lemon juice are the main heroes that make these bars delectable. The cool part is you can substitute your preferred flour, sugar, butter, or fruit filling to…
By Marjorie Watkins When we lived in Crete, there were little white churches scattered over the hills. Their doors were always unlocked and you could go in any time to say your prayers, although you might not find chairs to sit in. The priests were always tall. Greeks are not noted for being tall, but…
By Sandra Thylin I live in Montana. At the beginning of June, I drove to Spokane for my niece’s graduation. I was excited to hit up the Trader Joe’s because there isn’t one in Montana. My old roommate and I went on a snack run to stock up the mini-fridge, and one of the items…
By Marj Watkins When I and my family first came to Vashon Island in 1969, we bought a house with a view, joined the yacht club, and my husband, just retired from the United States Air Force, returned to his first career as a schoolteacher. He was hired to teach sixth grade as soon as…
1 bunch of washed asparagus, approximately 15 spears, woody ends trimmed. Medium-thickness asparagus spears with roughly the same circumference work best in this recipe.1 tablespoon yellow mustard seed1 bay leaf1 whole clove of garlic, peeled2 cups brine (1 tablespoon of coarse or sea salt, dissolved into 2 cups of room-temperature water)1-quart Mason jar Yield: This…
By Marj Watkins and Suzanna Leigh This summer is promising to be plenty hot! How can we stay out of the kitchen and away from the hot stove and still serve nourishing, satisfying meals? Cold soups are refreshing, nourishing, and surprisingly nutritious. Here are some ideas. Marj’s Cold Potato Soup Make this ahead in the…
We invite you to join us in co-creating a thematic series of recipes! Tucked away in family cookbooks are recipes reflecting a life few of us remember. Family favorites handed down through the generations. Creative tricks shared, invented, and treasured during the Great Depression. Heritage and cultural memories, embedded into braided breads, spiced meats, fermented…
Ingredients •1½ cups peanut butter •1 cup coconut milk, non-sweetened •5 fresh basil leaves •½ cup (or more) Mae Ploy Sweet Chili Thai sauce •2 limes, juiced (1 tbsp bottled lime juice) Blend ingredients; add more coconut milk if too thick. Enjoy on rice, drizzled over chicken, flavor your favorite veggie dish, or use as a dip!