Most of my days are filled with thinking about, reading about, gathering and working with food. That is, whole and preferably local food, in Portland, OR. Plant-based foods accompanied by butters and cheeses are largely my lifestyle, but a piece of meat or fish will sneak in here and there. Here, I record my favorite recipes reflecting the seasons and availability in the Pacific Northwest.

My pleasures include freshly baked bread slathered in salted butter, french green lentils, a steaming pot of rice, rustic fruit pastries, big pots of soup, bloody marys, full-fat hot fudge sundaes and pizza parties.


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