Archive for the ‘food’ Category

Halibut’s on Alberta !!!!

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My jonagold apples

I did the organic route and every single apple got worms so far
These apples were used, I cut away the good parts and made an apple pie with them!

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Fellini wondering when all will be ready to eat

John basting his pork ribs that he smoked all day

His secret sauce

shucking the corn

yes there are bugs so we know it’s organic

grilling the corn

Soaked in water then grilled

Fellini wondering when it will be ready to eat

and the feast is ready!

beans, ribs, shoulder,corn,collard greens, cherry pie, tomato salad,watermelon

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A great soup from the new restaurant in Portland Sen Yai, with Andy Ricker of Pok Pok at the helm at SE 34th av and Division pad thai sen yai

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He just ate a third of this Clif bar and I realized its a perfect treat for my very finicky Maltese dog Kit’s organic berry almond bar for humans

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Local Choice Produce Market, every city should open one of these, a local,privately owned farmers market under a roof, in Portland and in the Pearl this is a great thing!

fresh veggies

eggs, fruit,meat

check out line

carts of California oranges

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Beef and Greens Stir Fry

My husband is addicted to this meal I concocted:

Chopped garlic
Hot pepper flakes
1 bunch chopped lacinato kale stems removed

Sauté 1 lb ground beef in olive oil with the garlic and hot pepper flakes
until all the liquid evaporates

Add chopped kale and cook 10 minutes stirring constantly
Cover and turn off heat

Cook basmati rice separately

Serve beef with rice and a hot sauce like sriracha drizzled over it



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fish to eat and to avoid guide



Arctic Char (farmed) Barramundi (US farmed) Catfish (US farmed) Clams (farmed)

Cobia (US farmed)
Cod: Pacific (US non-trawled)
Crab: Dungeness, Stone
Halibut: Pacific (US)
Lobster: California Spiny (US)
Mussels (farmed)
Oysters (farmed)
Sablefish/Black Cod (Alaska & Canada) Salmon (Alaska wild)
Sardines: Pacific (US)
Scallops (farmed)
Shrimp: Pink (OR)
Striped Bass (farmed & wild*)
Tilapia (US farmed)
Trout: Rainbow (US farmed)
Tuna: Albacore (Canada & US Pacific,

Tuna: Skipjack, Yellowfin (US troll/pole)

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It has been said the casing-less sausages known as cevapcici or cevaps found their way into Eastern Europe via the Ottoman Empire, which picked them up from Arabic cultures around Persia.

Today, there are different versions of cevapcici throughout Croatia, Serbia, Bosnia-Herzegovina and Macedonia. Some use pork and lamb, others use pork, lamb and beef, and yet others omit the pork entirely.

Originally, they were skewered and grilled over an open fire. Nowadays, most cooks grill, broil or pan fry them. They make great appetizers and sandwiches on lepinjebread!

Makes 6 servings of Cevapcici

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes


  • 1 pound ground beef chuck
  • 1/2 pound ground pork
  • 1/2 pound ground lamb
  • 1 clove garlic, finely chopped
  • 1/2 cup finely chopped onions
  • 1 teaspoon salt
  • Finely chopped onions, for garnish


  1. Mix together beef, pork, lamb, garlic, 1/2 cup chopped onions and salt until thoroughly combined.
  2. Roll meat mixture into a long, 3/4-inch cylinder. Cut links at 4-inch intervals. Or, you can use a sausage extruder. Place on plastic wrap-lined plate, cover with more plastic wrap and refrigerate for 1 hour to firm. Note: Sausages can be frozen at this point. When ready to use, thaw or cook from the frozen state.
  3. Broil “cevapcici” on a charcoal grill or a preheated oven broiler rack coated with cooking spray 4 to 6 inches from flame, 4 minutes per side or until no longer pink in the middle. Or they can be pan fried in a large skillet coated with cooking spray over high heat for a total of about 8 minutes, turning frequently to brown all sides.
  4. Serve with chopped raw onion, Serbian potato salad and pogacha bread. Cevapcici make great appetizers!

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watermelon surprise

watermelons and juice

this is a watermelon i bought and cut up today, from whole foods…I LOVE IT
I also took another two watermelons, took out the flesh and blended them until they were liquid
I froze my freshly squeezed watermelon juice for those rainy winter days!!!! in weck jars with plastic lids

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before baking, one sheet of puff pastry rolled out a bit, pricked with a fork

brush sliced peaches with peach marmalade sprinkle on granulated brown sugar and freshly grated nutmeg

bake on cookie sheet for 20 minutes at 405 on convection bake setting and eat sliced in two inch pieces

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my garden artichokes

heavy, mysterious and beautiful…why not share, and afterwards I will see if the leaves will close up or if we just cook and eat them as usual

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John’s ribs

My husband John used to be a professional cook.  He started at age 16 and worked his way up to chef at the Big Apple Cafe in Rochester, NY.  He is now, years later,a self taught top IOS programmer!!!!!  But, he still loves to cook, especially ribs and buffalo chicken wings, being that he is from the Northern East coast and that his father, born in Missouri, taught him early on how to smoke meats and fish, it still remains his go to fun and satisfying food of his life.  He misses the fat on the ribs here in Portland, but once in a while he lucks out and gets a rare butcher to leave it on so they can retain their juiciness as they slow cook in our back yard smoker/grill.  He will be selling his ribs by preorder to his clamoring programmer buddies and other Portland acquaintances who cannot believe the amazing product he turns out!!!!

He will charge $14/for half rack!!!

Starting July 28!!!

Please place your orders early, as we will need to purchase and prep all the ribs as well do a long smoke on them (yes I will be photographing and writing it up, as well as taking all the orders!!!)

Here are the photos from the last rib cooking session!

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sour cherries from mt. hood valley

sour cherries


bake in sun for two weeks
stay tuned…

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Amazing cherries, small farm but delicious!

And gorgeous blueberries! I got 9 pounds

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