By Marj Watkins and Suzanna Leigh Adapted from Marj Watkins Loop article, December 2014 For stamina to keep you up with all the delightful demands of December – chilly weather, snow, winter colds, Christmas shopping, the planning, the parties to give and to go to – we need to feed our bodies and minds well….
By Andy Valencia Yes, another recipe from my mother – a holiday favorite. Nominally for the adults only, I always managed to sneak a few! Makes 2-3 dozen, depending on size. Ingredients 3 cups rolled vanilla wafers (12 oz box)1 cup powdered sugar1½ cups finely chopped nuts1½ tablespoons cocoa2 tbsp white Karo syrup½ cup bourbon…
By Marjorie Watkins and Suzanna Leigh Marjorie told me that since now she is 100 years old, she is considering retiring. Not to worry, though, she is leaving us with a wonderful backlog of archived articles to draw from for future “Island Epicure” columns. Also, I am republishing some of Marjorie’s cookbooks, such as “Gluten…
By Cynthia Sadurni This article is dedicated to the memory of my brother Jaime Sadurni, who placed the most beautiful ofrendas. Illustration by Cynthia Sadurni As soon as the autumn days arrive, and the trees turn into beautiful colors, the light begins to change, becomes angled, perhaps even brighter, a blaze before the colder days…
By Chef Julia, Le Cordon Bleu Chef Embrace the autumn flavors with this simple, yet satisfying, roasted vegetable medley. This one pan dish is a colorful and nutritious feast, perfect for a weeknight dinner or seasonal gathering. Ingredients:2 cups carrots, peeled and cut into 1½ inch pieces2 cups of butternut squash, peeled and cut into…
By Marjorie Watkins and Suzanna Leigh (Updated and expanded from Loop article Dec 5, 2013) Some people can get by without eating breakfast. Not me. I wouldn’t last until ten o’clock without. My usual breakfast starts with a small orange and continues with granola and fresh fruit topped with whole milk yogurt. Sometimes I raise…
By Nichole Banducci Editor’s note: Congratulations to Nichole, Vashon Chamber of Commerce’s new Executive Director! This time of year, we are truly in a space of transition. From vacations to back-to-school, summer to fall, and overwhelmingly … zucchini to more zucchini. These zucchini carrot breakfast cookies fit right in! They are chock-full of healthful zucchini…
By Marjorie Watkins How to live to be 100 years or better!1. Get plenty of exercise2. Also take a rest when you need it3. Choose healthier food.4. Boot sugar from your diet5. Choose your companions carefully.Words and Illustration by Marj after recently turning 100 This article first appeared in The Vashon Loop, probably in the…
By Marj Watkins with Suzanna Leigh This summer is predicted to be the hottest ever! Who wants to cook when the temperature is soaring? When she lived in the desert, Suzanna learned to do her cooking in the morning before the heat set in. So, roast a chicken in the early morning and use the…
By Cynthia Sadurni There are many versions of this classic dessert. Custard came to the new world via the Spanish Conquest and then transformed into the sweet, caramel-rich dessert we know today in the Americas. I have heard often that this dessert is finicky and difficult. Nothing could be further from the truth. With a little…