Posts in Cookbooks
Bananas, Creme Fraiche, Honey & Curry Cashews

I may be a child of the 70’s, which means I grew up on casseroles, odd fruit salads, and canned vegetables, but my taste has always grasped for fresher ingredients. And while I love a nice, thick, juicy steak, I also find that I gravitate more toward utilizing fruits and vegetables to compose a really good-tasting dish. I like the challenge.

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Miso Polenta with Spring Vegetables and Poached Egg (GF / DF)

In Boston last week for a design conference (shout out to HOW Design Live!) I recharged my batteries with a ton of creatives, and also enjoyed a good amount of the culinary delights Bean Town has to offer.

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Pan-Fried Brook Trout with Herbed Parsnip and Carrot Hash

Living in a rather secluded and arid neck of the woods, I can't think of anything more exciting than being gifted with fresh fish. Truthfully, it happens to me more often than is fair, compared to other folks in town, because my boss is a fisherman. There's never a shortage of striped bass from Lake Powell, but I also tend to receive fresh cod and halibut when he visits Alaska (usually once a year), fresh red snapper, shrimp and oysters when he visits the Big Boss down on the Gulf of Louisiana, and most recently, fresh brook trout from cold-water creeks in Southern Utah.

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Savory French Toast

It pretty much goes without saying most people, generally, want to be "like everyone else." It makes them feel connected to those in their immediate sphere. It helps them feel they are part of a tribe. With some exception, this is especially true during the formative years of childhood - at least it was for me. And for someone who wanted to fit in so badly, I couldn't have pushed people further away with my need to belong.

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