The idea of throwing a tapas party has always appealed to me because I really like experimenting with new and different foods. A tapa is not a particular type of food nor is it always Spanish as many people probably think. Paella, bruschetta, shrimp toast – truly anything can be a tapa. Chinese and Moroccan cuisines are also known for their tapas-style dishes. In Mexico, they are known as botanas. Typically, as long as they are small and served with your drink it is tapas.
Tapas (plural) are not a starter in the same way as appetizers. Whenever you are eating these small plates, you plan to make them your meal. And it is not a large variety of dishes brought out on a large platter and intended as your main meal. A tapa (singular) may be as simple as a slice of cheese or ham. They are especially nice for cocktail parties or larger gatherings since they are designed to be eaten while standing if desired.
It is not uncommon to have 8 to 12 different kinds of dishes available in a tapas bar. Usually, they are strongly flavored with garlic, paprika, cumin, chilies, saffron and/or olive oil. Sometimes there will be seafood choices including anchovies, sardines, squid or mackerel covered in olive oil or fresh tomato sauce. It is rare to see tapas that do not include several types of olives and breads.
During college, I spent a lot of time collecting unique dishes thinking I would throw a fun small plates party. I never actually got around to that party exactly, being the broke college kid that I was, but I had a good itme serving mini plates on occasion to my boyfriend. It was a lot of fun but I still have wanted to throw a full-blown tapas celebration.
For our first effort with a tapas celebration, Hubby and I invited some friends who were in college (synonymous with “without funds”) to join us for party on the condition that they were to bring the makings of margaritas. Tapas and margaritas seemed like a perfect combination to me!
Since most dishes only feature 1 or 2 ingredients that are simply prepared, hosting a tapas party is easy. Many tapas are meant to be served cold so those may be prepared ahead of time.
A few recommendations when throwing a Tapas Party:
Have 5-6 dishes. Choose ones that are simple and can be made ahead of time.
Have a few cold tapas and 2 to 3 hot ones.
Have at least 2 drink options in addition to water. Wine typically accompanies the dishes in
a tapas bar, but you might prefer margaritas or sangria.
Allow enough for each person to have 5 to 6 bites per dish.
For our tapas celebration. I wanted simple recipes with big flavors. Here are a few for you to try:
Spanish Bruschetta: The Spanish take on bruschetta is a little different than the more familiar Italian version . Check out the recipe for Spanish Bruschetta found on Married and Hungry.
Common Spanish Tapas: Stuffed olives, marinated olive, goat cheese stuffed piquillo peppers, marinated mushrooms and Marcona almonds can usually be found in your market deli or salad bar and relieve you of making everything from scratch.
1-2 slices of stale white bread or use ¼-½ cup bread crumbs
3-4 garlic cloves, peeled, sliced and quartered.
1/4 teaspoon ground cumin
2 teaspoons red pepper flakes
½ teaspoon salt
¼ cup water
1 cup extra virgin Spanish olive oil
Sherry vinegar to taste ( I used 2 teaspoons.)
Meatballs
Use a preprepared 20-ounce bag of frozen meatballs or make your own:.
2 6-ounce tubes of chorizo
¼ cup bread crumbs
1 egg
½ teaspoon ground cumin
1 teaspoon red pepper flakes
Sauce
Soak the dried chilies for 10-15 minutes until softened. Drain; remove the stems.
In a food processor add in peppers, cumin, pepper flakes, garlic, and salt. Process until a paste forms. Drizzle with olive oil while blending.
Add bread and water alternately until the sauce is thick but no longer pasty. Add the vinegar to taste.
Meatballs
Mix all ingredients together until well combined. Roll into small balls of about 1 tablespoon each.
Place on a cookie sheet and bake for 10 to 15 minutes at 350 degrees;set aside.
By Married and Hungry
Arkansas Women Bloggers https://arkansaswomenbloggers.com/
ARWB member Renee Birchfield shares her favorite things in life at Married and Hungry hoping that her newlywed situations and thoughts will be of help to other new wives. A self-proclaimed food nerd with a degree in Food and Culinary Science, she enjoys sharing her recipes and other kitchen experiments. She and her husband call Central Arkansas home. You can often find her making a mess in the kitchen a mess, trying to cross stitch or playing with their dog and cat. Keep up with her over on Twitter, Instagram and Married and Hungry’s Facebook page.
My philosophy is that every meal should be a celebration. Food is life-giving. It is the fuel for our bodies. And it’s pretty awesome that our fuel can be beautiful and yummy too.
I recently made a traditional Nordic meal for my family including Swedish Meatballs and Potato Herb Gratin with Pepparkakor (Nordic Ginger Cookies) for dessert. These were all new recipes for me, so I was pleased when they turned out not just edible, but delicious. The entire meal was a hit with the Valley bunch.
I found the Swedish Meatball recipe on the food blog Damn Delicious. Meatballs look fancy, but are easy to make. You can substitute ground chicken or turkey for the ground pork if you would like cut some calories from the recipe (but I wouldn’t suggest it). It’s perfect just as it is.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and cook, stirring frequently, until onions have become translucent, about 3 minutes.
In a large bowl, combine ground beef, ground pork, Panko, egg yolks, allspice, nutmeg and cooked onion; season with salt and pepper, to taste. With clean hands, mix until well combined. Roll the mixture into 1 ¼ to 1 ½ inch meatballs, forming about 24 meatballs.
Add remaining 1 tablespoon olive oil to the skillet. Add meatballs, in batches, and cook until all sides are browned, about 5 minutes for each batch. Transfer to a paper towel-lined plate.
To make the gravy, melt butter in the skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef broth and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in sour cream; season with salt and pepper, to taste.
Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 8-10 minutes.
Serve immediately, garnished with parsley, if desired.
I served the meatballs over cooked egg noodles. My sauce wasn’t quite as thick as I hoped, but the leftovers the following day were perfect. Based on that new information, I will make these a day in advance next time.
Don’t be afraid to try new recipes for your next food celebration. Experimentation and discovery are part of the fun. And believe me: your family will love slurping up these creamy, meatbally, sauce-covered noodles.
Stacey is a wife, mom of four girls, and public health professional. She adores her interracial, real-life modern family, and is thankful that her husband Anthony loves her kind of crazy. Cooking is her therapy. She dreams of moving to Italy one day, so you can often find her binging on House Hunters International. Stacey’s life motto is “Live big. Love deep.” You can find her online at…
I don’t have much memorized about cooking, but if you were to ask me the 2 things I know off the top of my head, it’s that most cookies bake at 350 for 10 minutes and the ingredients for Cake Mix Cookies are 1/3 cup of oil and 2 eggs. Something else my mama always taught me was that everything was worth celebrating. The end of a big project, cleaning the whole house on a Saturday, making it to the end of a hard work week, getting straight A’s on your report card, anniversaries, promotions, and even half birthdays if you were my sister.
The big and the small, it’s all worth celebrating. My parents sometimes feel bad when they get ready to pull a party together and invite their friends because we realize we have had much in life to celebrate. Heck, one year, not that long ago, we had 5 years cancer-free, a teacher of the year, a graduation, a big move and a retirement all in the same year. Not all of them had a party, but each one called for its own special celebration!
When I first lived on my own, I didn’t have much surplus in my budget, but I still loved to celebrate. I wanted to carry on this tradition I had learned from my parents to make every moment count and to celebrate all the small victories along the way. So, playing on my memory of baking growing up, and my often “famous” style of cooking, I decided to start experimenting with something I knew well.
Cake-Mix-Cookies. They were one of my favorite treats growing up. Always perfectly chewy, sometimes not too sweet and ever the easy go-to quick fix for just an afternoon toast with a cup of milk.
I’ll admit there are many varieties (and I’ll share them at the bottom), but the ones that always taste the best are the Confetti Celebration Cookies. Maybe it’s the sprinkles. Maybe it’s the fact that they taste like ice cream. Or, maybe nostalgia wins every time!
A homemade cookie with a cup of milk or a pot of coffee really is the best way to celebrate almost anything.
Congratulations Keisha! We are so excited for you guys. #Celebrate
Mix together all ingredients by hand or in a stand mixer.
Scoop dough with a cookie scoop or make 1-1/2 inch balls.
Bake for 10 minutes or until edges get a little brown.
Cookies should hold shape and not flatten out. If you want flat cookies pat them to ½ inch thick before baking) Let cool to room temperature before serving.
Optional: Make ahead and keep in an airtight container in refrigerator for an afternoon snack. Or, roll into a log and put in your freezer when you need to just cut and serve quickly. Baking process is the same.
Variations: Strawberry cake mix with butter cream icing, Red Velvet cake mix with cream cheese icing, Dutch Chocolate or Milk Chocolate cake mix and roll balls in powdered sugar before baking, Lemon cake mix with cream cheese icing, Pineapple cake mix add ½ cup shredded coconut to the mix before baking.
Keisha Pittman can be found over at bigpittstop (bigpittstop.com), a blog started when she was brushing up on her superpowers kicking cancer’s butt. Eight years later, it’s a chapter book of a 30 something navigating life and learning lessons along the way. She is a self-proclaimed nerd and every once in a while lets us have a little glimpse into her recipes-for disaster, Saturday scenic drives, “big sister chats” and thoughts about living the good life in Northwest Arkansas. In the meantime, she is busy planning her wedding to her fun loving chicken man and planning her new life in South Arkansas.
There are just certain foods you expect at every family gathering, am I right? Certain standby recipes, if you will. At Thanksgiving there will always be turkey, dressing and pumpkin pie. At Christmas there will always be ham and homemade candy. I could go on and on but I think you get the picture.
In my family, something we have always come to expect is my sister’s Dot Cookies. My sister is the baker in our family. I love to cook but baking is just not my thing. The taste is always there but the presentation, not so much! Oops!
Dot Cookies are tiny sugar cookies with just a “dot” of icing on top and are just the perfect size to pop in your mouth and eat! Or, if you are my niece Paycen, you lick the icing off and give the cookie to your Aunt Ricci to eat. HA!
I believe the Dot Cookies came about when my aunt worked at a local bakery that made them. She started making them for our family get-togethers and then my sister started making them when my aunt didn’t want to any more.
The recipe has been tweaked a few times throughout the years but I love them no matter how they are made, HA!
I think these cookies are just adorable and I love these cookies are completely customizable in that you can make the icing whatever color you want to match your event. These cookies are perfect for holidays, birthday parties, baby showers, wedding showers, potlucks, really just whatever! They also travel well which is always a plus in my book!
While they may be a little time consuming, only in that they have to chill for a few hours, I think Dot Cookies are the perfect addition to any celebration!
The Foodie Friday 2016 theme is #Celebrate. Come join us as we focus on a different way to #Celebrate each month. In January we are all about “Celebrate Celebrations.” I can’t think of a better way to kick off a brand new year than with this Ding Dong Cake from Rhonda Bramell of Bramell: Party of Five.
Should you find yourself in need of an easy (yet impressive) dessert for a special occasion, check this one out. My friends, this is the dessert that will woo your enemies and win you admirers for life. This is my go-to recipe when I need a birthday cake, office potluck dessert or just for the “lots of people coming over” occasion.
The beauty of the Ding Dong Cake is that it looks like it was completely labor intensive and difficult to make. Alas, it’s not! There are only a few ingredients and it doesn’t require a culinary degree to pull off. And, I might add, there’s nothing better than homemade whipped cream
The downside to making this cake is simply the temptation of having it in your house. As a result, I don’t make it as often as I’d like…because I would totally eat it myself. As my kindergartener demanded as I removed it from the fridge, “Give me the cake now!”
I definitely suggest making this your next celebration dessert, too. Or, at the very least, go grab a gallon of milk and a fork and celebrate your baking victory!
Rhonda Bramell is a blogger in Northwest Arkansas. She is the ringleader of a circus that includes her husband, three kids and a rambunctious Boston Terrier. Rhonda has been blogging at Bramell, Party of Five for eight years; her blog is a collection of stories about the real life joys and challenges of parenting.
I grew up as the child of Midwestern parents living in the South and my childhood was a perfect blend and meld of two distinct American cultures. I was born in the South and they had lived in the South for several years by then and had adopted many Southern traditions including the holiday food traditions of New Year’s Day. There is much folklore of how the food traditions of New Year’s Day started but many people celebrate the start of a New Year with a meal that includes Black Eyed Peas and Greens which ensure Good Luck and Good Fortune for the New Year.
Vegetables were always present at our meals and my Mom would tell you that we were fairly good eaters willing to try a variety of vegetables. The truth was that my Mom had a secret for ensuring that we would eat those veggies – cheese! For example, broccoli was always served with a little cheese and seasoned salt on top. While we were fairly open to eating veggies, we were not so adventurous to eat true Southern Collard Greens. Instead our Greens on New Year’s Day were cabbage and my mom’s secret weapon was present for our cabbage with a gooey cheese sauce and a little bit of spice that she combined as a cabbage casserole.
Her cabbage casserole was something she adapted from a traditional recipe for Spinach Madeline. Here is her adaption and recipe for Cabbage Madeline. It’s not too spicy and it goes perfectly with Black Eyed Peas and Ham for your New Year’s Day dinner.
Preheat oven to 350 degrees. Spray a casserole dish with nonstick cooking spray.
Steam the cabbage until it is cooked and reserve the liquid.
In a saucepan, melt the butter. Whisk in the flour until it has a smooth texture.
Add the chopped onion and cook until tender and gets translucent.
Add the evaporated milk and stir constantly until it begins to thicken. (If additional liquid is needed, add in small amounts from the reserved cabbage cooking liquid.)
Stir in the garlic salt, celery salt, white pepper, and Worcestershire sauce along with the Pepper Jack cheese.
Continue to stir until the sauce is a smooth texture and the cheese is melted.
Combine the cheese sauce with the cooked spinach.
Pour into the prepared casserole dish. If desired, top with breadcrumbs and finely shredded cheddar cheese.
Bake at 350 degrees for 20 minutes or until bubbly.
Grilled peanut butter and jelly sandwich – this was one of my mom’s signature sandwiches and always makes me think comfort food. It’s ooey and gooey and delicious!
What is your favorite international cuisine?
Mexican – I love chips and salsa. It’s one of my favorite snacks and foods!
What is always in your refrigerator at home?
Chocolate Milk
What is your go-to ingredients that you use time and time again?
Olives – I love to add into sauces or as a pizza topping.
Do you have a favorite food indulgence?
Dessert is my favorite indulgence!
What is your most used cookbook?
Better Homes and Garden Cookbook
What is your favorite kitchen gadget?
Lemon/Lime Juicer What is your favorite food meal to cook at home?
Chili
What is a cooking tip that you would like to share with beginning cooks?
Don’t be afraid to experiment and try new things. If you like a meal at a restaurant, take note of the menu description so that you can try to recreate it.
When you’re not cooking, what are your favorite pastimes?
Running and triathlon
What else would you like us to know about you?
Food helps me fuel a healthy and active lifestyle but that doesn’t mean it has to be bland. It’s fun to play with food and it’s an important part of my training plan to keep me race ready!
I found this recipe for roasted carrots and parsnips with herb butter in a Cooking Fresh magazine years ago, and it instantly became a favorite in our family. It pairs perfectly with any holiday meal—turkey, chicken, beef, or pork—and the vegetarians will love you. No kidding.
While this is not a low calorie dish—there’s butter, y’all—carrots and parsnips are loaded with goodness including phyto-nutrients, vitamins, minerals, and both soluble and insoluble fiber. In a sea of heavy holiday dishes (many that include cream of something soup), this side will be a definite bright spot on your table.
Peel carrots and parsnips and cut into two-inch sized matchsticks for uniform roasting. (Toss all the yummy scraps into the compost.)
Since this is the most time-consuming part of the recipe, I like to do all my peeling and cutting a day in advance and store the veggies in the fridge.
Toss carrots and parsnips in olive oil. Sprinkle with salt and pepper. Transfer to a cookie sheet and roast in center oven rack.
Stir every ten minutes or so until veggies are brown and tender (but not too tender), approximately 45 – 50 minutes. Keep an eye on this. Things can happen quickly at 450 degrees.
While veggies roast, combine butter, shallot, herbs, and garlic in a small bowl and stir.
Pour herb butter over vegetables, toss to coat, and serve immediately.
Notes
Note: Leftovers are fantastic in turkey or chicken potpie
A word about ingredients. You may be tempted to skip the parsnips and use only carrots. Just don’t. Parsnips add a creamy sweetness to the dish. Now, on to the shallot. Shallots are not green onions. Shallots add depth and richness, and they are sweeter than green onions. They may be hiding at your grocery store, but seek them out. And the herbs? Even though your herb garden may be finished for the year, spring for fresh ones if you can. (If you do substitute dried herbs, remember dried herbs are much more potent than fresh so adjust accordingly)
Momma’s potato soup and cornbread. It’s a simple recipe that always reminds me of home.
What is your favorite international cuisine?
I like most any food made with simple, fresh ingredients, but if I had to choose, I’d select Mexican food. Street tacos with lots of cilantro – yum!
What is always in your refrigerator at home?
Milk, minced garlic, cheese of some sort, white wine, beer, butter, eggs, cottage cheese.
What are your go-to ingredients that you use time and time again?
Olive oil, garlic, balsamic vinegar, sea salt.
Do you have a favorite food indulgence?
Chips and queso. Fried pickles and homemade ranch dressing.
What is your most used cookbook?
My family cookbook with recipes from friends and family. I also love love love The Flavor Bible, but it’s more of a reference book than cookboo
What is your favorite kitchen gadget?
My chef’s knife. What is your favorite food meal to cook at home?
Roasted vegetables (okra, green beans, field peas) served over Arkansas rice. I especially like to mix fresh mint with it. Delicious.
What is a cooking tip that you would like to share with beginning cooks?
Read the recipe and measure ingredients before starting.
When you’re not cooking, what are your favorite pastimes?
Writing, gardening, reading, and playing with my dogs.
What else would you like us to know about you?
Clutter makes me crazy. I get up super early every morning to write. I love Christmas music and sometimes listen to it in the summer. I want to get a master’s degree from the University of Arkansas so I will have my name on Senior Walk. I wish I could play the fiddle. My first novel, The Accidental Salvation of Gracie Lee, debuts January 28, 2016! Yay.
Struggling for gift ideas as the holiday season approaches? Festively gift-wrapped, homemade truffles make an amazing present for any friend, co-worker or family member with a sweet tooth. Made from eggless cookie dough, these treats are completely safe to eat raw. You can make them ahead and refrigerate in an airtight container for up to five days — if you can resist for that long, that is.
Happy Holidays to you all and wishing you and yours the best for 2016!
**Just a note…I like to make these in a few different flavors for a large variety: chocolate chip, oatmeal raisin, peanut butter and snickerdoodle! If you want those recipes go to my Facebook page,like it and ask me to send them to you and I will! Happy Holidays! Chris~
6 tablespoons unsalted butter, at room temperature
1/2 teaspoon nonalcoholic vanilla extract
Confectioners' sugar or unsweetened cocoa powder, for rolling
Instructions
Line a baking sheet with parchment paper.
Melt the chocolate chips in a medium microwave-safe bowl in the microwave in 30-second increments, stirring in between, until melted and smooth, about 1 minute total.
Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl.
Add the granulated sugar, butter and vanilla to the melted chocolate, and beat with an electric mixer on medium-high speed until smooth.
Add the flour mixture, and mix on low speed until well incorporated. (Turn off the mixer and use your hands to help combine if needed.)
Scoop tablespoons of the batter, roll them into smooth balls and put them on the prepared baking sheet.
Put the confectioners' sugar or cocoa powder on a plate.
Before serving, roll the truffles in confectioners' sugar or cocoa powder to coat.
The truffles can be refrigerated in an airtight container for up to 5 days.
Here’s your chance to load up on cookies and treats for the holidays. Or at least load up on ideas for cookies which you just might get around to baking. Some day. Soon. It’s our ARWB Virtual Cookie Swap . Link up your favorite cookie, bar and brownie recipes. We’re gonna’ come around a collect a virtual dozen or so from you and leave you some holiday love while we’re there.
Share your treat pics on Instagram with #ARWBCookieSwap15.
#ARWBCookieSwap15 – It’s not just for cookies, ya’ know.
If you’re anything like me, you relish the thought of cooler air, changing leaves…and all of the wonderful (albeit fattening) foods of the fall and winter months. A cook’s thoughts turn towards braises, roasted meat and poultry, and let’s face it – those yummy side dishes that we allow ourselves to savor only during the holidays.
How can we still enjoy those fabulous comfort foods without throwing our healthy food routines down the drain? I am a firm believer in getting the most “bang from your calories”. Using a little bit of foods that a healthy eater may consider taboo can transport an okay dish to a fabulous one. Try to think of creative ways to get more flavor out of your traditional winter dishes – but not necessarily loads more calories.
Here’s to the autumn and its bounty, to winter for its lush and festive foods. Here’s to eating well and to cooking well. Enjoy this stuffed winter squash with a roasted chicken for a weeknight meal, add it to your menu for your Thanksgiving feast or serve at lunch for a filling and healthy main course.
To ramp up the flavors I have used a small bit of pancetta, which is an Italian bacon that has a tremendous salty, smoky flavor. And to help the dish’s flavors meld together, I’ve added some heavy cream. Small amounts of high flavor items make an ordinary pumpkin taste out of this world!
Look for “pie pumpkins” at your grocery store. They are more flavorful and have a much nicer texture than a “jack-o-lantern” pumpkin. Acorn squash is an excellent substitute as well. Here I show you a large acorn squash that I cut in two and stuffed. You could make individual small acorn squashes cooked in crème brulee ramekins to make it an extra special holiday side dish. Adding a small amount of cooked turkey Italian sausage makes this a hearty one-dish (or one pumpkin) meal.
¼ pound of stale, French or Italian bread, sliced and cut into ½-inch pieces
¼ pound cheese, Gruyere, Emmenthal, sharp cheddar or a combination, cut into 1- inch chunks
4 ounces, pancetta, chopped into ¼-inch pieces, cooked until crisp, drained, saving a teaspoon of fat in the pan
½ bunch of kale, washed dried, stems removed and thinly sliced and chopped
3 garlic cloves, minced
Pinch of red pepper flakes
¼ cup of sliced green onions
1 tablespoon of fresh thyme, chopped (you can substitute or mix any fresh herb you prefer)
A pinch of freshly grated nutmeg
⅓ cup heavy cream, you may need a bit more or a bit less, depending upon the size of your squash or pumpkin
Instructions
Using a very sharp and sturdy knife, cut a cap off of the pumpkin as if you were cutting a jack-o-lantern. If using large acorn squash, cut the squash in half, horizontally, so you have two equal sized halves.
Scrape the insides of the pumpkin or squash to removes any seeds or strings. (I love to use my avocado scoop to clean out pumpkin or squash. I don’t know if I’ve used it on an avocado.)
Season the inside of the pumpkin or squash generously with kosher salt and freshly ground black pepper.
Place the pumpkin or squash on the prepared baking sheet or in individual baking dishes.
Heat the skillet that you used to brown the pancetta and add the kale, stirring and sautéing for a minute or two or until the kale wilts slightly.
Add the chopped garlic and a pinch of red pepper flakes. Saute for another minute. Remove from heat.
In a large bowl, toss together the kale mixture, bread, cheese, pancetta, green onions, fresh thyme, and freshly grated nutmeg. Add freshly ground black pepper, nutmeg and salt to taste. (The pancetta and cheese can be salty, so make sure to taste the filling before adding any additional salt.)
Pack the mixture into the pumpkin or squashes. Drizzle with the cream. You don’t want the ingredients to be too soggy or too dry, the filling should be nicely moist. You may need a tiny bit more or less of the cream.
Put the cap back on the pumpkin or squash, or cover the halved squash individually and snuggly with foil.
Place the individual dishes on the prepared sheet pan, or if you are not using dishes, place directly on the parchment covered pan
Bake at 350⁰ for about 2 hours. Check the squash or pumpkin at 90-minutes to see if flesh is easily pierced with the tip of a knife, and the filling is bubbling. Remove the cap of the pumpkin and the foil from the squash and allow to cook for about 20 minutes to brown the top of the stuffing.
Allow the squash or pumpkin to rest on the counter in the pan for about 10 minutes.
Notes
I like to cut the pumpkin into quarters and place on a plate. The filling can just be scooped out along with some of the pumpkin flesh and served next to your Thanksgiving turkey.
Kim Duhamel is a former cooking instructor who lives in Bentonville, Arkansas with her husband and pug. She has three married children and one granddaughter. She has a Bachelor of Science in Marketing from the University of Massachusetts and an Associate’s degree in the Culinary Arts from NWACC. After being sidelined for about a year with a neck injury, she hopes to get back to teaching in 2016.
My philosophy is that every meal should be a celebration. Food is life-giving. It is the fuel for our bodies. And it’s pretty awesome that our fuel can be beautiful and yummy too.
