A Journey Through Gastronomy

Not just another WordPress.com weblog – Not just another Wordpress.com FoodBlog

Nacho Time…My time


Time goes by so slowly with a man after midnight

it’s pronounced how?

A few weekends ago, with gal pals Jen and Michele, Lake Oscawana became our welcomed quiet. We were hoping for a frozen lake but due to the strangely warm weather only parts of it remained frozen. Not the type you’d want to step onto.


It was our last night.  After much laughter and a few too many, the comforting warmth of the lakeside fire pit gave way to the idea that we could squeeze a few more in, but we were running low.  I ran into the house, and there in the kitchen a shy bottle of whiskey sat perched on the shelf and thus this drink was made. She floweth into our mouths as the fire burned and kept us warm it was a happy and oddly festive night. I don’t even know what to call it…mmmmaybe Cold Springs Nectar or Cold Springs Froth Bite or Lakeside Fire Shimmy.

My secret? We couldn’t find a shaker so we opted for the french press. It still worked!

Cold Springs Nectar or The Cold Springs Froth Bite or Lakeside Fire Shimmy 
2 tablespoons lemon
1 ounce Pimms
1 ounce Whiskey
2 tsp freshly grated ginger
1 tablespoon honey
1/2 an egg white or 2 T Chickpea Juice or Aquafaba

In a shaker filled with ice squeeze 1/2 a lemon and place the 1/2 into the shaker. Pour the rest of the ingredients in and shake vigorously.

Pour into a strainer over ice and serve with a wedge of Lemon –
*Optional Orange Zest on top

But this band…how do you pronounce TONSTARTSSBANDHT

Thanks to the hostess Jen! and Birthday Girl Michele!

One Sunday Morning…

I decided to move to New York. It was a rushed decision…and here I am. This wasn’t a real easy move, but that’s completely relative. It has been easy in some aspects but for other reasons it’s also been quite hard. New York is so amazing, I wish I was here earlier. Lucky for me it hasn’t gotten really cold yet. New York I do I do I do love you. Never been so sure of anything. I love you.

Taking a break – Navigating to normalcy once more.

It’s strange the way it is…


knock on wood

Feeling Cozy



Interview for Apiece Apart

td2I gotta pinch myself. This Summer, good friend and super talented photographer Leslie Williamsom came over to my home to capture me in my element (and of course that’s the kitchen) for New York clothing line ApieceApart. Ashley Helvey helped to style, and Leigh Patterson wrote the questions. I gotta say, the questions were thoughtful and I really enjoyed answering them.
Thank you so much for including me amongst all these great women!
Here is a I created alongside the interview:
Can you share a recipe for an early fall/late summer dinner party? 
Grilled Cantaloupe and Prosciutto Salad, with Cherries, Chicories, Hazelnuts, and Feta
For the herb vinaigrette: 
1/4 cup champagne vinegar
1/2 tsp fine sea salt
1/4 tsp fresh ground black pepper
1/4 cup olive oil
1/4 cup grapeseed oil
3 tablespoons finely chopped dill
2 tablespoons finely chopped chives

For the salad:
1/2 a small canteloupe – peeled, seeded, and cut into half-inch wedges
3 tablespoons olive oil
1/4 teaspoon fine grain sea salt
4 ounces frisee – cleaned and torn
2 small endives cut in half cores removed
8 cherries – pitted and cut in half
4 ounces feta
1/4 cup roasted hazelnuts – chopped
8 slices of thinly sliced prosciutto
To make the dressing: In a small bowl combine champagne vinegar, sea salt, black pepper. Slowly, drizzle in olive oil and grapeseed oil. Add chopped herbs and set aside. You want your vinaigrette to not separate much, so whisking away while adding in the acid will allow for a balanced and well-dressed salad.
To make the salad: Make sure grill is cleaned and hot in order to assure proper markings on the cantaloupe. In a medium bowl toss cantaloupe with olive oil and sea salt. Gently toss to coat. Set cantaloupe onto the grill and cook until warmed and markings are prominent, about 2-3 minutes. Do not flip (if you cook any longer they can get too soft). Meanwhile, cut endive into 1/2 inch crescents. Set aside. In a larger bowl combine frisee and endive with 4 tablespoons of dressing. On a small platter lay out the dressed greens. Then scatter the melons, cherries, feta, and hazelnuts. At this point you can drizzle 2 tablespoons more dressing onto the salad. Drape pieces of prosciutto over salad and serve.

Protected: Apiece Apart for Leigh

This content is password protected. To view it please enter your password below:

My favorite vegetable…….

I really do love my vegetables.

Edition Local Dinner

Here you go! A few photos from the dinner hosted by the lovely ladies of Edition Local at the Stinson Beach Recreational Center.

Very happy about the night and especially the team present in the kitchen and everyone who participated. Thank you thank you thank you!
Screen shot 2015-05-18 at 11.13.23 AM