Saturday, August 01, 2015


A lot has changed in my life lately, but there is one constant - burgers. 

Ha!  Not really.  Except sort of.  

We love burgers a lot.  We rarely go more than a week or two without making them.  
And make them from scratch.  No pre-made patties around here!
I have lots of books and recipes for burgers, but I mostly just throw in whatever we have around.

When I was a kid, my mom had a friend who made us burgers a few times.  They had onion soup mix powder and raisins in them.  Heavenly!  I've never tried to make them because I'm afraid they won't live up to my memories, and it's a good summertime memory.

Lately I've been making the same burger and no one is complaining.  It's juicy and savory and perfect.

A pound of meat, some dehydrated onion, a couple of spoons of hoisin.  Mix it together, form 4 patties and barbecue.  BBQ sauce and cheese are a nice touch but not necessary.

Huh.  I think I know what's for dinner tomorrow...

Friday, July 31, 2015

Bay Tree

I impulse purchased a little bay tree this Spring and planted it in our garden. 
I've done no research into if it will survive the winter, but it was only $10. 

I am hoping it will survive, I've long envied European cooking books and shows that flaunt their fresh bay. 

 In other garden news, I added another type of mint, bringing my total to 3. 

The chives are trying to take over the garden, and for now I'm letting them. We've cooked with chives this year more than any other. 

The oregano has been neglected the past few years, and I'm thinking of pulling it out; we never use it. 

Peas and raspberries are our big crops again this year. 
They are the boys favorites; it's a fight for anyone else to get any if he's around.

Thursday, July 30, 2015

Jacob's Noodle and Cutlet

I finally got to eat at Jacob's Noodle and Cutlet a couple of months ago. 

 They've been open about a year now, in the former Felix on Fourth location at 260 4th Ave. 

The place was busy, the service was pretty good. 

I had the Spicy Chicken.  It was spicy!  But delicious.  Served with rice on the side.

The Mister had Lunch Special A - pork cutlet, tempura, salad, and miso soup.  

His was served with 3 dipping sauces, plus sesame seeds in a mortar and pestle that were to be ground up and sprinkled over.....something.  
Our waitress told us nothing about the sauces or what to do with the seeds.  We survived, but some advice would have been nice.

Sunday, July 26, 2015

Mountain High Pizza

One of my favorite things about a trip to Sun Peaks is pizza at Mountain High Pizza. 
SO good!
I love to get the pizza to go and eat outside and people watch.
I've been lucky enough to have made 3 day trips to Sun Peaks this summer already, and 2 of those visits included  pizza.

The Bryndian (pepperoni, bacon, garlic, olives, mushrooms, OMG YUM) (below) is delicious.  
My current favorite.

Visit them here: Mountain High Pizza

Friday, July 24, 2015

How to: Freeze tomato paste

Just like I freeze ginger, I do the same with tomato paste.

Most recipes I make that call for tomato paste only need one or two tablespoonfuls. 
So annoying to open up a can for only a little amount.

I occasionally buy tomato paste in tubes, but lately I haven't been using them fast enough before the tubes spoil, so I'm back to freezing the paste in spoonfuls.

This is much faster and less messy than the ginger.  No prep required!

I lay out a piece of plastic wrap.  
You want to leave a couple of inches between each blob of paste 
and down the side for the sealing step.
Spoon the paste onto the plastic wrap.  I did mine in one tablespoon blobs.
Fold the plastic wrap over the paste onto itself, like you're making ravioli.
Press the plastic wrap all around the paste to seal.

Cut the plastic wrap between each tomato paste package to separate.  Fold over any extra wrap to seal up.  Place the blobs in a freezer bag, and put in the freezer.