This post was created in partnership with Hyatt. I was so honored to work with their team in the Bahamas to help share the amazing Good Taste Series.

The first morning in the Bahamas I took a leisurely stroll around the hotel property and the moment I spotted the ocean, its clear ice blue color and the gentle waves clapping at the beach, I took this picture and wrote the caption below on Instagram.

“Do you ever get overwhelmed with a bite so delicious, a moment too perfect, a place so beautiful you gasp and shriek even when walking alone? I’m in that moment. Pinching myself with the goodness, feeling so loved and hoping I could share just a sliver of this feeling with you all.”

I felt vulnerable in sharing that because it felt too much. That moment I mean. Immediately I got this rush of, well, it almost felt like guilt. Why me? I think. How do I get to be standing here taking in this beauty, feeling the warmth of the sun and breathing in the lightly salted air. Quickly I turned that guilt into gratitude and simply breathed in that moment for the gift that it was.

We all need those moments of deep inhale so our exhale, our giving of ourselves, is full.

I was brought to the Bahamas to help capture The Good Taste Series. It’s a cooking competition where Hyatt chefs from all around the world compete with one another to win a spot at the Global competition next spring. But beyond that it’s an opportunity for sous chefs – those who don’t always get an opportunity to show off their creativity – to create their own dishes, travel and compete to win incredible prizes and also help them launch their own career.

At the Grand Hyatt Baha Mar, eleven chefs competed from all over the Americas. They had two days to prepare two dishes for a large reception held outdoors. It was hot, humid, windy – all the elements were not in their favor. The first day they were greeted with four ingredients well loved in the Bahamas. These “surprise” ingredients had to somehow be incorporated into their dishes: Hog Snapper, Zucchini, pigeon peas, and Sugar apple.

The day of the competition I got to go into the kitchen and watch these chefs prep for the event. They were all so passionate and eager to talk about their process even in the midst of nerves and high stakes. One chef traveled with his family’s olives and olive oil from Greece. Another was meticulously carving watermelon radishes and zucchini into intricate shapes while another was filling tubes resembling toothpaste containers with a ginger laced gel as a palate cleanser.

I was so inspired by their creativity, passion and generosity witnessed throughout the entire competition. In the end the two chefs headed to Hong Kong in the spring: Jonathan Pasion from Andaz Maui and Leo Minielli from Grand Hyatt Baha Mar.

Congratulations, Chefs! I can not wait to follow along as you compete at the Global Competition this spring.

To bring you all a taste of the Bahamas I couldn’t leave here without sharing a tropical drink. There were many fruit and rum laced drinks over the course of three days but I kept on hearing about Sky Juice. Even in the pastry kitchen I learned all about Sky Juice as I popped a white chocolate truffle into my mouth and immediately was flooded with sweet coconut and herbal gin. Yes, GIN! In a coconut drink!

Sky Juice consists of gin, fresh coconut water and sweetened condensed milk, shaken and served over ice. I actually like mine with a touch of fresh nutmeg on top and a squeeze of lime. In the Bahamas they are often served in coconut shells but you know, those are actually quite hard to come by back here in Seattle. So I’ll settle for this simple and refreshing cocktail served in a highball glass while I dream about floating in the Bahamas letting the waves carry me.

Of course we all could just head back to the Grand Hyatt Baha Mar and drink Sky Juice on the beach. I like that idea.

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Bahamian Sky Juice

Author Ashley Rodriguez

Yield 1 serving

Ingredients

2 ounces Gin

1 ounce sweetened condensed milk

6 ounces coconut water

Lime

nutmeg

Instructions

Pour the ingredients into a cocktail shaker filled with ice. Shake vigorously for at least 10 seconds. Pour into a glass over ice then garnish with a grating of fresh nutmeg and a lime wedge.

When the kids were little I was sort of panicky about holiday traditions. “Quick! We have kids now! We have the make this time of year the most freaking amazing, absolutely epic, filled with candy canes and gratitude and making sure they don’t turn out to be entitled jerks all with a smile on our face holiday season!!” I sound fun, right?

While showering (which is when I get the chance to do all my deep thinking) I started to make the mental list in my head of all the fun things I wanted us to do this season. And then it hit me. There was never really a need to force the traditions and holiday cheer. The tree will be decorated, we’ll have many cups of hot chocolate, I’m sure we’ll see some Christmas lights, we’ll open our stockings just as we’ve done for the past 3 years, I’ll have a tea party for my nieces (and nephews if they’re brave enough to join us) we’ll watch my niece dance in the Nutcracker, we’ll watch Home Alone (already done!) and Elf and we’ll eat lots of cookies.

Without my even realizing it our family has our traditions. They may be a bit wonky and they don’t necessarily happen every year and there are some that I’d rather we not repeat. But in spite of my frazzled “let’s force the kids to love this freaking season otherwise I’m going to feel like a complete failure as a parent!” which as you can imagine doesn’t bring joy to any of us, we love this time of year and we do it all right.

I don’t think there is any one way to avoid the frenzy at some point or another in a month where we have something “festive” planned nearly everyday but I’ve learned to not force the joy and just feel it instead.

Let’s put this Eggnog into the category of sometimes it happens and sometimes it doesn’t but every year it does make an appearance I’m so glad it did. It is the quintessential holiday party punch bowl cocktail and is fun to have around for those late night present wrapping sessions. Traditionally it’s made “adult” with bourbon but you know what? I’m partial to rum. It is absolutely indulgent and for me a little goes a long way but it is just the sort of thing that reminds me that this time of year is special and can be celebrated in simple ways such as sip after sip of creamy, vanilla-flecked and nutmeg topped Eggnog.

Get the recipe for this cocktail and my homemade Ginger Beer over at Live.Love.Lux. by Electrolux. Sara (SproutedKitchen.com) and I have been building up quite a delicious database of recipes over there so take some time and check them out.

For Gabe and I cocktail making is often a collaborative process. Usually I start with a base idea and then he takes that and works it out until he has ounces and grams scribbled out all over his well-loved Field Notes. Where I would have probably called it, “delicious!” Gabe likes to fiddle and fuss until sweet and sour sing together like the masterful harmonies of Simon and Garfunkel’s.  We make a good team.

For our house warming party we wanted a cocktail that didn’t require constant shaking and stirring, particularly because I knew I’d be in the kitchen fussing with the food and needed Gabe to play host. We wanted something that could be poured from a pitcher and yet had the sort of flavor that seems to only come from a finely tuned cocktail that is mixed to order.

What we ended up with is a sparkling pink rum punch that is perfect for a party and what we affectionately call the Rum-Riguez. It can be mixed well in advance and is a real easy drinker. A perfect match for a late summer party where twinkle lights hang above and new and old friends hang around a table filled with corn dip (add sharp cheddar and don’t be afraid of using far more lime juice than called for), platters of figs and shaved ham, and cookies. It’s also perfectly suitable for a Wednesday evening that demands a cocktail or perhaps to celebrate the kids returning to school.

Peach puree adds a floral freshness and pairs beautifully with Orgeat – a sweet, almond flavored syrup that has a whisper of Orange blossom. Ginger soda swoops in with spice and freshly grated nutmeg brings a pleasant warmth. We also used a touch of bitters, this one to be precise.

Because this cocktail was for a very special occasion I used it as a chance to try my hand at homemade Orgeat. This recipe became my map, although I toasted my almonds until deeply golden and used dark brown sugar in place of the white. Also, I made the ginger soda. There’s a very lovely recipe in my book, Date Night In, for such a thing. But if Gabe and I were to simply make this recipe for the two of us you can be sure there would be a trip to the store for those ingredients.

Here’s to a few more summer nights and days worthy of punch.

Ginger Peach Rum Punch

Use the following ratio to make as much or as little rum punch as you'd like. The peach puree can be made up to three days in advance. It's starts to change color quickly but still tastes great. Add a good bit of lime or lemon to preserve the color - just adjust the recipe if you do that.

Serves 2

1 1/2 ounce peach puree (simply blend pitted peaches in a blender until completely smooth)

1/2 ounce Orgeat

1/2 ounce lime juice (about 1 small)

2 1/2 ounces Rum (Our favorite is the Plantation 5 year)

4 ounces ginger beer

Freshly ground nutmeg

Tiki bitters or some other spiced bitters

2 pieces lemon peel

Combine the peach, orgeat, lime juice, and rum into a glass. Give it a good stir then pour into two glasses filled with ice.

Top with the ginger beer and give a light stir. Finish with a bit of freshly grated nutmeg, a twist of lemon peel, and a few drops of bitters.

If you are making this for a crowd you can add the nutmeg and bitters to the pitcher.

Add the ginger beer to the pitcher just before your guests arrive to limit the amount of bubbles that you lose.

Cheers!

We have a sweet little neighbor boy who learned to walk this summer. I’ve watched him progress from timidly taking a few steps while holding onto his mom’s hand to now, where he is practically running trying to keep up with my big boys. He’s tenacious that one, bonking his tender head on the very not-tender pavement, letting out a few cries just before he’s up and going again.

Last week I felt like that eager, wobbly little toddler. I launched the cookie mix business with great excitement, a bit of fear and a lot of unknowns. Moments after launching I felt my first bump but far from my last. There were shipping issues to work through which led us to changing our online storefront just two days after launching. Then we had some rogue flour that resisted staying in its pouch and never had I prayed so hard for chocolate not to melt while being shipped across the country. All of this made for a few bruises, mostly on my ego but each time I got back up again, still wobbling but standing.

I forgot for a moment that even in cookie mix its all about the journey. Getting from point A to point B. Refining, improving and growing without letting the bumps keep you from moving.

No journey is complete without others who are willing to walk the path with you. So many times this past week I reached out for a hand to help pull me up and there were several there to choose from. We’d brush off the dust, iron out the kinks and eagerly watch our little cookie mix get better and better (thank you Julie and Gabe and my mom and aunt who drove several hours to come help restock the mix).

I’m still a bit wobbly and bruised but just like our little neighbor, I won’t let a few bumps keep me from running, in fact I’ll just use them to grow, learn and become better.

So, after all of that we’re celebrating with a cocktail.

This simple cocktail has been our Summer ’14 go-to and as we ease into Fall it’s turning into our Fall ’14 go-to.

It comes together quickly with just a few ingredients but like all things done simply, quality is key. Go for the good bourbon (doesn’t have to be THE best but does have to be good), spring for the good tonic and whatever you do use these Luxardo Maraschino Cherries. I feel a bit badly every time I urge people to try these cherries because once you taste them you are ruined for all other maraschino cherry. So start saving your pennies because a jar of these is a pretty one but oh so worth it.

A few more things to add before we cocktail. Thank you, thank you to all who ordered last week. We sold out of our stock two days! But don’t worry there is plenty more mix where that came from and now it’s new and improved. The flour is staying put, the chocolate resisted melting, shipping has more options and the label is now in color!!

If you want to get your mix shipped this week just be sure to place your order by Tuesday at 12 am (PST). We ship out every Wednesday so even if we sell out this week there will be more by next week.

Thanks again for all the support. I read every single comment on the last post and they were like bandaids to the little bumps.

Congratulations to those who won the mix! And to the rest of you, now you are free to buy your own here!

Now, cocktail. CHEERS!

Bourbon Tonic

Makes 1 cocktail

1 1/2 ounces Bourbon

3 ounces Tonic

Slice of lemon

1 Maraschino Cherry

In a rocks glass with ice add the bourbon and tonic. Give a gentle stir then finish with lemon (I like to squeeze it first, Gabe prefers to just drop it in) and a cherry.

I’m in denial that summer is nearing an end. I’ve been here before and I know myself enough to know that it happens in a moment. One moment its tomatoes and the next it’s apples, warm drinks and pumpkin everything. But that moment hasn’t happened yet so I’m still planning on repeated pitchers of this peppermint lemonade.

This was our lemonade of choice this summer. It’s what we sold at the stand and has been the perfect drink to chase away the heat. I love the lingering cold feeling that peppermint leaves on the tongue especially on a particularly hot day, of which we’ve had many. And I’m hoping for several more.

Although I’ve yet to try it, I imagine a splash of vodka or gin would go quite nicely here as well. Cheers to a bit more summer!

Peppermint Tea Lemonade

Originally the idea here was to create a Peppermint Arnold Palmer of sorts but it ended up being more like a flavored lemonade. You can add more water to the tea base if you'd like to go with my original plan but this is how I made it again and again. Also, I leave the tea bags in until the pitcher runs dry. By the last glass the peppermint flavor is intense and incredibly refreshing. Feel free to add in more tea bags from the get-go if you like it real minty.

1 cup hot water

1 cup sugar

3 peppermint tea bags

1 cup fresh lemon juice

2 cups cold water

fresh mint leaves (optional)

Stir together the hot water and sugar until the sugar is dissolved. Add the peppermint tea bags and let steep for at least 10 minutes.

In a large pitcher combine the peppermint syrup (I keep the tea bags in) with the lemon juice and water. Taste and adjust to your liking.

Serve over ice with fresh mint if you have it.

There are some recipes that just seem too simple to share. Some, that for one reason or another I’ve deemed unworthy of a snapshot and a spot on these pages because of their ease and well, because they seem too ordinary.
I think about this as I make these so-called “humdrum” recipes again and again and again. Then I realize, these are the very recipes that should live here because they are the ones that feed our days. They aren’t set aside for celebrations that mark the passing of a year, the birth of a baby or ones that are tinted with twinkling lights on a pine scented tree. These are the ones that are consumed in the rush to get out the door for school. The ones that silence the 3 o’clock “I’m huuuuuungry” moans. The ones that get made again and again because it’s good not because it heralds many ingredients, is covered in chocolate and touts the latest in seasonal feasting. It’s the very sort of recipe that I want to share so you too will have something to fuel the spaces in your everyday. There’s room here for those too.

Coconut Date Shake

These were born after a recent visit to Palm Desert, more specifically Shield’s Date Garden. There I shared a date shake with my mom under the filtered shadows of palm branches. They use ice cream but I wanted something that had a bit more heft and less sugar because well, I wanted to drink it for breakfast. You know I love my ice cream but I was thrilled that here, I didn’t miss it at all. Use the freshest, softest dates you can find. If there are a little tough it may require more time in the blender.
Serves 2

1/3 cup creamy peanut or almond butter
5 pitted, soft medjool dates
3/4 cup coconut milk
1 1/2 cups ice
pinch salt

Combine everything in a blender then blend until completely smooth.

It’s interesting to me how we all respond differently to recipes. For me there’s a physical reaction when I come across a recipe that I can’t wait to try. Something inside me jumps as if to say, “yes!” I’ll respond by creasing the corner of the page to remind myself to head right to that recipe the next time I pick up the book. Sometimes, and I love this when it happens, I’m so inspired by a recipe I’ll tuck the book under my arm and carry it with me right into the kitchen and immediately get started. For this reason butter always sits on the counter at the ready in case a perfectly softened stick is needed and my excitement can’t bear to wait.

Three words, “hot ginger tea” was all it took to get me straight into the kitchen. The other motivator could have been the fact that I immediately imagined this spicy tea with a splash of bourbon to transform the tea to a toddy and with that our evening’s cocktail was made.

The original recipe comes from David Tanis’ new book, One Good Dish. The book is filled with simple, inspiring and beautiful food. This recipe acts more of a guide and has only four ingredients, including the water. It’s tea in its most basic form. Sliced ginger; woody and hot, dance around a pot of boiling water until the water is deeply spiced. A bit of honey swirls in the pot to sweeten the mix and then for me – a lot of lemon. One its own it is the perfect tea for soothing, warming and healing the sickness that is rampant this time of year. With a splash of bourbon it warms more thoroughly, is suddenly festive and becomes the perfect accessory for drinking on the couch right next to the Christmas tree.

Before you head right into the kitchen I have a few things to tell you about. First of all, my husband and I are teaching a 2-day Food Photography workshop at Aran’s (Cannelle et Vanille) beautiful new studio. It’s just a few blocks away from Pike Place so we will spend some time shopping and shooting there. I’ll take you to a few of my favorite places in the market and we’ll gather some supplies for shooting and eating. I will walk you through my process, we’ll talk about editing, lighting (natural and inexpensive ways to shoot with artificial light) and Gabe – who is the tech genius – will be there to explain technical things better than I can. Where I tend to focus on composition and emotion, he balances me with his numbers and ability to explain things without using my Ritz cracker illustration which no one seems to ever get. The perfect team. I’d love to see you there! You can purchase the workshop here.

Next thing. I’m speaking at The Big Traveling Potluck!! I’m so honored to have been asked and I can’t wait to spend the weekend with many of you. Check out the line up – some of my favorite people will be there.

And finally, (this one gives me butterflies) I’m opening up a pop-up shop this Sunday (12/22) from 2-4 pm! The best slice and bake cookies you can imagine (chocolate chip with sea salt and white chocolate peppermint with vanilla salt) will be available. Right now I’m getting pounds and pounds of Valrhona chocolate and enough butter to make me happy for quite a while. Each package of dough will easily make 1 dozen cookies – enough for you AND Santa. If you are still looking for the perfect hostess gift, this is it. Come by early to make sure you snag yours! You’ll find me and my cookie dough at 1405 NW 70th St 98117 on Sunday. For those of you who aren’t in Seattle, be patient. I’m thinking about how I can get dough to you in 2014.

Hot Ginger Toddy

Recipe from, One Good Dish by David Tanis

Serves 4- 6

4 cups water

3-inch piece of ginger, peeled and thinly sliced

2 tablespoons honey

lemon

bourbon

In a small saucepan bring the water and ginger to a boil. Reduce the heat then simmer for 10 minutes.

Remove the pan from the heat. Stir in the honey, taste and add more if you'd like.

Strain out the ginger. Pour 6 ounces or so in a cup, add 1/2 - 1 ounce of bourbon to the cup and finish with a good squeeze of lemon. Taste and add more bourbon or lemon. Garnish with a piece of lemon and enjoy while warm.

The tea keeps covered in the fridge for 2 weeks.

These days I’m living and breathing the book. I feel like it’s all I think about which most likely is driving my family crazy. This almost obsessive behavior comes from the desire to create a book that represents the best of me right now – the best recipes, photos and words I can possibly muster. In the past couple of days I’ve also come face to face with the reality of the weight of the story I’m telling behind the food. I often tell people that I feel as if I’m writing a book about marriage and cooking simultaneously. It’s one that I’m honored to tell and am eager to talk about how the simple act of sitting around the table with my husband has led us to the best season of our marriage in the 10 years since we said, “I do.”

Because I want these recipes to feel authentic and lived in we are pretty much devoting every meal to some sort of recipe testing. Apple cake for breakfast, roasted onions and brownies for lunch and an even more random potluck of dishes for dinner. On such a day a couple weeks ago, I sat at my computer adjusting 2 tablespoons to 3 and increasing the salt by just a touch when the rain pelting against the window set me shuddering. The gray skies demanded something warm and the 3 o’clock nudge for a bit of sweet hit me hard. A moment later the words caramel and chai danced around my head and suddenly I put down the demands of the book and blanketed the bottom of a sauce pan with sugar. While the sugar melted and crept into caramel I reached for cloves, cinnamon, a plump vanilla bean, peppercorns and fresh ginger. The house smelled comfortable and warm.

It should be noted that for the past two weeks this sweet and creamy blend of spices, milk and sugar has been in a jar in our fridge – replenished as soon as the previous batch runs out for the occasion when a bit of warmth and encouragement is needed in these busy days – so, pretty much everyday.

caramel chai

I find the sweetness here is perfect for an afternoon indulgence but it's a little too sweet for the morning. Which makes it perfect for adding a bit of strong brewed coffee to the mix to cut the sweetness and add the caffeine needed to start the day. Add more milk if you think it too sweet and don't care to add more caffeine  All of the spices are at their best when toasted before adding to the milk. 

1/2 cup sugar

4 cups milk

1 cinnamon stick

8 cardamom pods, smashed

8 whole cloves

1 vanilla bean, split

8 peppercorns

1 inch piece of ginger, peeled and sliced

1 tablespoon loose black tea or the contents from 2 black tea bags.

pinch salt

In a wide saucepan add the 1/2 cup sugar in an even layer. Set the pan over medium high heat and allow the sugar to melt. If the edges start to caramelize carefully stir the sugar so it cooks evenly. Cook the sugar until deep amber in color and the caramel is smoking.

Remove the pan from the heat then carefully add the milk a little at a time to prevent it from boiling over. The caramel will seize but will melt once you bring the pan back to the heat.

Add the cinnamon stick, cardamom pods, cloves, vanilla bean, peppercorns, sliced ginger and tea.

Bring the milk to a simmer, stirring to blend in the caramel. Turn off the heat and allow the spices to steep with the milk for 20 minutes.

Strain the chai then serve.

Any leftover chai can be stored, covered, in the refrigerator for 1 week.

No matter where in the world you live I’m sure by now you’ve heard the gleeful cries of us north westerners basking in the unseasonable warmth. It seems, for a time, we’ve skipped spring and moved right into summer. The kiddie pools have broken their winter hibernation, as have the bbq’s and picnic tables. Last night we even welcomed in s’more season with the neighbors as we all huddled around roasting marshmallows on bamboo skewers over our little Weber. I don’t think I’ve ever eaten a s’more before July. And the most exciting part about this sun, at least for Baron, is Lemonade season. We have a giant bag of lemons waiting to be squeezed and our little stand is nearly ready for customers.

For me the sun is a revival in energy, warming hope and the thawing of the winter months that color my mood, as well as the sky, a sort of dull, hopeless hue.

I feel silly gushing about the weather on a blog post but 84 degrees in May calls for a bit of gushing. But for now let’s quit with the talk of weather and gush about rhubarb floats. If you’ve seen my instagram feed recently you probably have noticed that I’m a little obsessed with rhubarb syrup these days. There were rhubarb italian sodas, rhubarb sours (for the book), mojitos and just a simple soda with lime. It’s the warming floral flavor that to me is the fragrance of spring, mixed with a gentle spice and softened with vanilla bean. It’s the sun that inspired the scoop of vanilla ice cream. For now, I’m retiring root beer and demanding all my floats are of the rhubarb variety.

Rhubarb Floats

Of all the many wonderful uses of rhubarb this syrup remains my favorite. It's a fridge staple all through spring as it easily becomes the base for numerous cocktails, sodas and now ice cream floats. I love the warmth the spice brings but just rhubarb alone is great too. Feel free to play around with the add-ins. I've also added citrus peel into the mix with great results. 

4 cups/1 pound/ 450 g chopped rhubarb

1 cup + 1 tablespoon/ 8 ounces/ 230 g sugar

2 cups/ 1 pound/ 450 grams water

1 vanilla bean (optional)

1 cinnamon stick

3-5 cardamom pods, lightly crushed

1/4 teaspoon fresh ground nutmeg

Combine all the ingredients in a sauce pan and bring to a boil. Reduce the heat slightly so the mixture continues to boil gently. Boil for 15 minutes or until the mixture is reduced by nearly half. The rhubarb will break down and the liquid will get syrupy. Remove the pan from the heat and let the syrup cool.

When cool, strain out the rhubarb. Save the rhubarb mash to add to yogurt, on top of ice cream or oatmeal.

Rhubarb syrup will keep covered in the fridge for two weeks.

For the float

These measurements are rough as it's all a matter of taste. Adjust how you'd like. I kept on meaning to muddle strawberries with the syrup before adding the club soda and ice cream but got too excited that I forgot. Perhaps you'll remember. Or imagine using strawberry ice cream or even coconut sorbet. So many floats to be had.

1/8 - 1/4 cup rhubarb syrup (recipe above)

1/2 cup club soda

1 scoop vanilla ice cream

Add the syrup to a glass. To that add a scoop of ice cream and finish with club soda. Serve with a spoon and a straw.

*The straws in the photos are glass and I'm in love with them. The kind people at Glass Dharma sent me a few different sizes but these little cocktail straws are my favorite. Check them out.

We’re nearing the end of our time in California but before we left I had to share with you a bit of the citrus-inspired cocktails we’ve been sipping while here.

First there’s the perfected Whiskey Sour that my dad has been working on ever since they came to Palm Desert and became the proud owners of a booming lemon tree. The branches hang heavy with large fruit so, in order to ease their load, I pluck the biggest lemons and walk a few feet from the trunk into the kitchen. One of these lemons provides more than enough juice for one Sour. This classic cocktail goes down easy when mixed with smokey whiskey and a bit of simple syrup.

The next cocktail comes from the grapefruit tree resting comfortably in between the neighbor’s house and my parent’s. Being from Washington I’m used to seeing trees loaded with apples but for me citrus is only available in the grocery store. I will buy the little oranges with their leaves still attached just to feel more connected to its origin. Now I find myself contemplating leaving my clothes and stuffing my suitcase with all the citrus I’ve picked. The first to get tucked into the case would be the grapefruit. I had little hope for them as I reached to grab one from the tree and felt a tough skin with little give. But as I cut into the bright yellow exterior the inside glowed a soft pink, the juice ran freely and the sweetness overwhelmed. I take it as a sign that I’ve reached adulthood now that I now longer take my grapefruit with sugar covering its entire surface. Or maybe I just needed to have great grapefruit. My next thought was tequila and then the grapefruit margarita was born.

In two short days we’ll be back to the rain and cold and back to driving to the store for my citrus fix but I think I’ve consumed enough vitamin C (and tequila) to keep me satisfied for quite some time.

Whiskey Sour and Grapefruit Margarita

This is the recipe my dad came up with after trying many variations. He doesn't use the best whiskey, the sugar in his simple syrup isn't fully dissolved and he rarely measures and yet, it's one of the best cocktails I've had. Nice work, dad. 

1 part whiskey

1 part simple syrup

1/2 part fresh lemon juice

Combine this all in a martini glass with crushed ice. Garnish with sliced lemon or a twirl of the peel.

My dad thinks they are best served with a good cigar (or a cheap one, he adds).

Grapefruit Margarita

1 part grapefruit juice

1 part tequila

1/2 part Cointreau

Salt the rim of a margarita glass and add the ingredients. Stir and then add ice. Garnish with a thin slice of grapefruit.

The calendar marches on with great force even though I’m continually urging it to slow down. Unfortunately my pleas go unnoticed but I assure you you still have time to gift your family, friends or yourself with homemade bitters.

Last week I taught a room full of eager students how to make bitters. We all hudled around a table cluttered with little jars of infusions and with droppers in hand, each descended on various ingredients to create a custom blend of herbs and spices for the purpose of elevating their cocktails. There was cardamom, cinnamon, ginger and nutmeg. Citrus, in all its various shades, sat next to dried cherry and raisin. Wormwood and Orris root provided some bitterness while vanilla, coffee and cocoa nib rounded it out. They smelled and tasted, added a few more ingredients and tasted again until they thought it perfect. They tested their final concoction with a simple champagne cocktail in which a sugar cube is drenched in bitters – classically Angostura, but tonight their own – then topped with champagne.

So let’s get right down to it because like I said, there’s not much time.

A bitters is essentially an alcoholic liquid flavored with different herb, spice and dried fruit infusions. Bitters are used in cocktail making as a way of creating a lovely, subtle additional layer of flavor. I once heard them described as “the salt of the cocktail” which I think helps to understand their value in a great cocktail.

The first step in making bitters at home is to make a variety of infusions. I like to make the infusions separately as opposed to mixing all the ingredients in one container of vodka (use a high-proof and odorless alcohol – I used a 100 proof vodka) because different ingredients take longer or shorter to infuse with the alcohol. Plus, I like feeling like a chemist and having a the fun of making dozens of different types of bitters. This is great for making gifts for the holidays or would make a great activity for a cocktail party.

So gather a variety of herbs, spices, dried fruit, etc. Most ingredients can be found at the grocery store – particularly in the bulk section. Some of the more exotic roots I ordered from a company called Mountain Rose Herbs. The roots are used to give the bitters – as the name suggests – a bitter taste. Dried citrus peel also adds bitterness so if you are wanting this for the holiday and don’t have time to order the roots, or simply don’t want to deal with it, just be sure to infuse some dried citrus peel so you’ll have that bitter component.

Add about a teaspoon of your ingredient to 4 ounces of vodka. If you are pressed for time you can add more of the spice or herb to speed up the process although this will taste different than a longer infusion would.

Cover the infusion tightly and set aside.

Knowing when the infusion is ready is really a job for your nose. You’ll notice a color change in the vodka almost immediately. As the days move on continually open the container and smell your infusion. When fully infused the vodka will smell strongly of the herb or spice and will taste heavily of that ingredient. For herbs and spices this will take about 7-10 days. If you are using dried fruit expect to let it sit for 2-3 weeks.

Once the infusions taste as you want them too you are ready to make bitters. Simply strain out the infused ingredients using a clean fine mesh sieve or cheesecloth. Replace the strained infusions back into their jars and begin mixing. Make sure everything you use in this process is very clean and sterilized.

Fill ⅓ of a small dropper bottle with distilled water. Using a pipet choose a selection of several infusions. If you want your bitters to be heavy in one infusion then add a whole pipet or two (roughly 1 tablespoon). The lesser flavors you want should only be added by a few drops.

I think it works best if you have a certain type of alcohol or cocktail in mind when creating the bitters. For example, my first adventure into bittering (pretty sure that’s not a word but it quite possibly should be) I had pear brandy on my mind so I created a bitters that was heavy in cinnamon, rosemary, nutmeg and juniper. There were other ingredients in there as well, as most bitters have somewhere between 10 – 30 different ingredients, but they were less pronounced.

And since we are making an accessory for cocktails I thought I’d also share with you a cocktail that needs some accessorizing.

Happy Bittering!

Champagne Cocktail
from the Metropolitan Hotel, New York City circa 1935

1 cube sugar
bitters (classically Angostura)
chilled champagne

Soak sugar cube with a couple of good splashes of bitters and set in the bottom of a large champagne flute.

Fill slowly with sparkling wine.

Garnish with a lemon twist.

.

Check out these other great resources on making your own bitters:

Adventures in Cooking: DIY Bitters

Bitters and Twisted

Food and Wine: How to Make Bitters

Reclaiming Provencial: Homemade Bitters

And if you find yourself with time in Portland take a class from Mark Bitterman at The Meadow – seriously.

.

A complete list the infusions I made:

Cinnamon, nutmeg, rosemary, coriander, cardamom, coffee, cocoa nib, vanilla, wormwood, orris root, qassia bark, ginger, juniper, allspice, red chile, black pepper, celery seed, dried orange peel, dried lemon peel, dried lime peel, raisin, dried cherry,

And a few supplies:

Pipettes 3ml, Gradulated, Pack of 100

Amber Glass Bottle 4oz W/glass Dropper

Ball Quilted Jelly Canning Jar 4 Oz., Case of 12

Homemade Bitters

The first step in making bitters at home is to make a variety of infusions. I like to make the infusions separately as opposed to mixing all the ingredients in one container of vodka (use a high-proof and odorless alcohol - I used a 100 proof vodka) because different ingredients take longer or shorter to infuse with the alcohol. Plus, I like feeling like a chemist and having a the fun of making dozens of different types of bitters. This is great for making gifts for the holidays or would make a great activity for a cocktail party.

So gather a variety of herbs, spices, dried fruit, etc. Most ingredients can be found at the grocery store - particularly in the bulk section. Some of the more exotic roots I ordered from a company called Mountain Rose Herbs. The roots are used to give the bitters - as the name suggests - a bitter taste. Dried citrus peel also adds bitterness so if you are wanting this for the holiday and don't have time to order the roots, or simply don't want to deal with it, just be sure to infuse some dried citrus peel so you'll have that bitter component.

Add about a teaspoon of your ingredient to 4 ounces of vodka. If you are pressed for time you can add more of the spice or herb to speed up the process although this will taste different than a longer infusion would.

Cover the infusion tightly and set aside.

Knowing when the infusion is ready is really a job for your nose. You’ll notice a color change in the vodka almost immediately. As the days move on continually open the container and smell your infusion. When fully infused the vodka will smell strongly of the herb or spice and will taste heavily of that ingredient. For herbs and spices this will take about 7-10 days. If you are using dried fruit expect to let it sit for 2-3 weeks.

Once the infusions taste as you want them too you are ready to make bitters. Simply strain out the infused ingredients using a clean fine mesh sieve or cheesecloth. Replace the strained infusions back into their jars and begin mixing. Make sure everything you use in this process is very clean and sterilized.

Fill ⅓ of a small dropper bottle with distilled water. Using a pipet choose a selection of several infusions. If you want your bitters to be heavy in one infusion then add a whole pipet or two (roughly 1 tablespoon). The lesser flavors you want should only be added by a few drops.

I think it works best if you have a certain type of alcohol or cocktail in mind when creating the bitters. For example, my first adventure into bittering (pretty sure that's not a word but it quite possibly should be) I had pear brandy on my mind so I created a bitters that was heavy in cinnamon, rosemary, nutmeg and juniper. There were other ingredients in there as well, as most bitters have somewhere between 10 - 30 different ingredients, but they were less pronounced.

And since we are making an accessory for cocktails I thought I'd also share with you a cocktail that needs some accessorizing.

Happy Bittering!

I’m filled with an eager excitement thinking on all the things I want to do, see and accomplish this time of year: Twinkling lights of red, green, blue and yellow to be seen while drinking hot chocolate. Gifts to be bought and gifts to be made. Cookies to be enjoyed and vegetables eaten to balance it all. Then there’s the great responsibility and joy of trying to teach the kids that even though there are lists to be made and there will be gifts for them that that is not really what this time of year is about. So we bring cookies to the neighbors, read stories, build tradition and try the best we can.

All of this in the midst of teaching classes, creating cookie recipes, and putting dinner on the table. It’s busy – particularly last week, which is why you didn’t see much of me around here.

In the midst of all the chaos there have been little pockets of quiet and rest – moments that mark this season as my favorite. Nestled next to a blazing fire, a towering pine scented tree casts a gentle shadow on the book I’m reading (Jane Eyre – so perfect for this season). I sit across from a dear friend as she pushes fabric through the sewing machine casting perfectly lined up stitches as she works on a present for a friend. I put my book down and cut out a stocking pattern from soft flannel in red, black and gold lines intersecting throughout. We each take warming sips of Hot Buttered Rum in between stitches and cuts.

Before we set out to work on our projects she creamed butter and brown sugar together along with a few spices that are no stranger to this time of year. I tried not to notice the amount of butter and sugar actually going into the recipe. This was my first Hot Buttered Rum and nothing was going to spoil it.

Once combined a spoonful of the mixture went into our mugs. Rum covered, then hot water poured on top releasing the scent of cinnamon and nutmeg under its heat. The butter melted and the sugar dissolved as we stirred briskly.

Since then there have been more Hot Buttered Rum, in fact in my freezer there is a roll of the butter, sugar and spice mixture should the craving suddenly hit for this comforting cocktail – after an evening of viewing Christmas lights, perhaps? Or while wrapping gifts, opening up another window on the advent calendar or while eagerly anticipating the season’s first snow. I’m sure I’ll manage to think of many more reasons to pull out that sweet, spiced butter and start the kettle boiling throughout the season.

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Hot Buttered Rum

Hot Buttered Rum

adapted from Emeril Lagasse

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon cardamom

1/4 teaspoon kosher salt

1 stick unsalted butter, soft

2 cup dark brown sugar

Cream together the butter, spices and sugar. At this point you can roll up the mixture with parchment into a log. Cover well and refrigerate or freeze for later use. In the fridge the mixture will keep for two weeks, in the freezer a couple of months.

In a mug add a tablespoon of the butter and sugar mixture (the original recipe called for 2 tablespoons but we found 1 was great). Top with a couple ounces of rum and roughly 1/2 cup of hot water. The ratio of the ingredients is really preference.

If possible, enjoy this cocktail near an open fire.

I have one last suggestion for you to complete your Thanksgiving meal. And I do believe it’s a good one, dare I say I saved the best for last?

It’s time we talk about your Thanksgiving cocktail. Now there are a couple ways you can go about this: If your family is like mine Thanksgiving beverages are nearly as traditional as the marshmallow topped sweet potatoes – red wine with my family, while sparkling cider is the drink of choice with Gabe’s family. With the meal drinks set this could be the cocktail that greets your guests as they pluck a few baby carrots off the vegetable platter or (and this is my favorite idea) this is the cocktail you enjoy while sliding the turkey into the oven. It’s the cocktail you sip in between stirrings of the mashed potatoes or tastes of the gravy. It’s what you are drinking as you set the last fork and stand back to marvel the scene. This is the cook’s cocktail.

Cider punch is the ideal cocktail for the busy cook as there are only two ingredients plus a couple flourishes if you so desire (and I do). While the turkey roasts and the potatoes boil pour an ounce or two of rum into a glass. Top that with apple cider (I like one part rum to four parts apple cider). You could have it over ice or warm the cider – the choice is left to the cook. Top with a touch a of cinnamon and nutmeg. If you happen to have some bitters a few drops really makes the cook quite happy, especially if your bitters, like mine are heady with cinnamon and rosemary and little wisps of clove, cardamom and orange.

If you don’t have bitters and are interested in making your own I just so happen to be teaching at class in Seattle, December 6. We will be making an assortment of gifts from the kitchen including homemade bitters. In fact today I made nearly 20 different infusions for class. (Pretty slick how I just slid that class plug right in there, huh? Sorry, I really do not like that sort of thing but I promised I would and I’m quite excited about this class.

If you aren’t in Seattle I’m thinking I just may put a post up here about the process so you won’t miss out on all the fun. I don’t claim to be a bitters expert but I do claim to be pretty darn excited to have a collection of my own bitters and I’m even more excited to be teaching you all how make your own.

Cheers and happy cooking!

*This simple cocktail was inspired by something I drank at Skillet Diner. Go there. Really.

Cider Punch

Cider punch is the ideal cocktail for the busy cook as there are only two ingredients plus a couple flourishes if you so desire (and I do). While the turkey roasts and the potatoes boil pour an ounce or two of rum into a glass. Top that with apple cider (I like one part rum to four parts apple cider). You could have it over ice or warm the cider - the choice is left to the cook. Top with a touch a of cinnamon and nutmeg. If you happen to have some bitters a few drops really makes the cook quite happy, especially if your bitters, like mine are heady with cinnamon and rosemary and little wisps of clove, cardamom and orange.

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We did it. Five of us in one van making our way across two states – a road trip. Gabe and I have always talked about taking our family on a road trip. We have glamorized life on the road. Visions of roads shaded by towering trees snaking along rivers and canyons. We’d make stops to allow the kids to stretch their legs, take a quick family photo, eat at an unknown place that would forever make it’s mark in our memory for its unexpected charm and delicious food. And then reality would remind us that even one hour in the car with three little ones can leave everyone in tears. We would quickly make some excuse for why it wouldn’t work, the logistics would bog us down and we’d forever be caught in this – “yeah, that’d be nice but it’s never going to happen.”

And then we got a very generous offer to tour Oregon for a week with Travel Oregon. The logistics were worked out, the plan was made and we adjusted our schedules to actually do it. There were still moments of fear – “How would the kids do in the car for that long? Would we enjoy any of it?”

I am thrilled to report that we did it, we loved it and we survived.

The trip had us tasting wine, touring breweries and roaming through orchards. Each place provided a spot for the kids to expend built up energy and I took great joy seeing my kids chasing one another through orchards and picnicking next to trellised rows of plump grapes.

I think my father-in-law says it best – vacations with kids are not for relaxing, they are for building memories. Having those expectations have helped me to really enjoy our family trips and not to be too selfish with my time.

There were plenty of times when I was frustrated with their lack of appreciation and patience. Quite often they were more content to return to the van so they could play their games than listen to someone explain the process of apple to hard cider. And they failed to see the splendor of the enormous,  nearly 100 year old beams that supported the lodge we were staying in – kids these day, geesh. But I was often shaken out of my foul moods by their joy in the simple things – a hotel bed to jump on, a pet fish to care for, a ball partnered with a patch of grass and a cool glass of root beer.

What thrills me the most is that we did it and now my mind is reeling with the possibilities of where to go next.

I’m sharing some of my favorite views of the trip. We’ve been to Oregon countless times but on this particular trip, Oregon stole my heart. Let’s just say when we came home there may have been a few Portland real estate searches (don’t panic Mom, I’m only partially serious).

Blue Mountain Cider Company

Watermill Winery

We arrived in Pendelton on Sunday then woke up bright and early for a quick drive to Milton-Freewater. I sat contentedly staring out the window as the subtle rolling hills practically glowed of gold in the sun. It’s a far cry from the green and trees that I’ve grown accustomed to on my drives.

We were given an extensive tour at the Blue Mountain Cider Company seeing the entire process of apple to hard cider. The kids were thrilled by the apples that accompanied the tour although Ivy was most taken by the cat she found at the orchard.

Petit Noirs

In such a small town I was surprised (and thrilled) to find Petit Noirs. A small, family run shop specializing in handmade chocolates. Each flavor thrilled and many touted the bounty that surrounds the area – Pendelton Whiskey Praline?! Yes.

Be sure to try the Parisian – my favorite with the perfect bit of rose and orange blossom blended with dark chocolate. And don’t go home without a few nougats in your pocket. I’ll report back later on the Cherry Chocolate Merlot Marmelade but for now I will continue to hoard it and take great joy just knowing it sits in my cupboard.

I could have stayed in this space for hours, lingering among the chocolates, nougat, chocolate marmelades and talking with Lan as her passion for the craft was intoxicating.

Hood River was our next stop and the one that had us asking ourselves, “Could we live here?” What’s not to love about a town directly on a river, a crystal clear view of Mt. Hood and countless breweries?

Our favorite stop in Hood River was at the Pfriem Family Brewers. They opened their doors for us warmly and we stayed for hours. We watched Josh (owner and head brewer) craft a fresh batch before we sat with he and his family over a bountiful meal that included plates piled high with various pickles, mussels, frites, and towering onion rings with aioli.

The food and the beers both have Belgium on the mind as Josh is heavily influenced by the country but with his vast experience in brewing, Josh manages to put his own stamp on each of his beers. The beers are rich in flavor with some hinting at cardamom and  deep floral hop flavors that stays true to the Northwest.

Our time at Pfriem showed me the importance of this trip and the great joy and responsibility of telling the stories of those we met along the way. Gabe and I were both blown away by their passion and were inspired by seeing this family taking a leap and making their dreams a reality. They’ve invested thousands of hours into the beer, the food, the space while raising two young children – a task I know is difficult in and of itself. It takes an incredible amount of passion for the craft to do such a thing and I find nothing more inspiring than watching others take so much pride in their work. They have much to be proud of as their beers are among the best I’ve tasted.

All of the people we met on this trip are striving to put their product out into the world – to share a taste, their joy, their lives. With many of our stops I was surprised to find the operations much smaller than I had envisioned. These are few people doing great work with local ingredients crafted expertly. I felt so honored to have met everyone I did and as I said before, it is a joy to be able to tell you all about them.

The Pfriem family touts this message; “Proudly Crafted, Humbly Offered”. Since reading that on the back of my glass while enjoying the Belgian Strong Blonde, I haven’t been able to get it out of my mind. This is how I want to live – striving to create something with great passion and pride and to be able to humbly share it without seeking the glory for myself but allowing the work to reflect something greater.

I can think of no better way of describing Josh and his family. He spoke with great experience, passion and care about the beer, the food and their newly opened space but he didn’t try to sell us on the beer, he simply served it to us. The beer sold itself.

McCurdy Orchards

Clear Creek Distillery

Mt. Hood Adventure

We left Hood River to head into the mountains. Along the way we made several stops along the Fruit Loop alternating our pit stops between wineries and orchards.

Our first stop was at McCurdy Orchards where they painstakingly grow pears and apples in bottles to be bathed in Pear eau-de-vie and Apple Brandy. Each bottle is carefully slipped onto a young fruit and suspended with twine from branches above and below the bottle. The trees are littered with hanging bottles gleaming in the sun.

By the late afternoon we found ourselves near the top of Mt. Hood and checked into Timberline Lodge – a historic lodge, crafted by artisans in 1938 under the WPA (Works Progress Administration) established by Franklin Roosevelt. Gabe and I marveled at the massive beams supporting this towering lodge and hunted for the many intricate carvings found throughout. Walking around the lodge you can’t help but think about who all has stayed there in ist vibrant history and recall frightening scenes from The Shining as it was here that much of the exterior of that eery movie was filmed (eery is an understatement – I still have nightmares. REDRUM. Let’s move 0n).

The kids were so excited to follow one of the many paths right outside of the lodge. They spotted snow and didn’t want to stop until their little fingers dipped into the icy mash. I led them to snow and was rewarded with an onslaught of snowballs thrown my back. No respect I tell you.

We left the lodge in the morning seeking a bit of an adventure with Greg, our guide. You see, I have this sort of dream that our family would forage together. That we’d spend our weekends camping along the river, wondering through the woods and cooking a feast over a fire with our findings. The thing is that in order to become this sort of family we must do it. We don’t do it. But we tested the waters on this trip as we were led on a bit of a wander through the woods. We saw salmon flipping through the river having just returned from the ocean. We spotted and snacked on Huckleberries and learned Oregon’s state flower produces a deeply purple berry, called an Oregon grape. We snacked on those too along the trail. My vision of our foraging clan just may come to fruition as the kids loved the hike, albeit brief.

From there we made our way to Portland where we were warmly welcomed at Hotel Monaco. The kids were greeted with some new stuffed animal friends and a goldfish to care for while we were there.

I spent the next few days enjoying all the festivities around Feast Portland and drank far too much coffee – Portland, you know good coffee. Also, did I ever tell you about the time I made bitters with Mark Bitterman? More on that soon.

And now you see why we’ve been checking out Oregon real estate.

Thanks so much to Travel Oregon for the great trip and for everyone we met along the way – your stories, your products and your passion has forever made our lives richer. Thank you.

Plans for the stand began weeks before school let out. He saw the potential for profit enabling him to buy yet another lightsaber while we saw the opportunity to teach hard work, beginning business skills and a way for us to drink cup after cup of tart lemonade this summer.

The moment Baron (6) came up with the brilliant idea of building the stand on his wagon, making it mobile, everything else quickly fell into place. Gabe set out to work getting a few moments of help from the boys in between sword fights, while I perfected the recipe and kept little fingers away from sharp saws. Covered in plastic ponchos Baron, Roman (4) and I painted the stand a pristine white with lemon (of course) yellow stripes stretching the width.

I stood back to observe the scene and set its details deep in my memory. A blonde head of hair covered in white paint as he took his job of painting the inside of the stand (a section virtually unseen by anyone) very seriously. He refused to stop until every inch was coated in a thick layer of paint – including himself. Baron directed us and gave tips on painting techniques, pridefully beaming as we inched our way closer to opening day. The grass, now covered in a layer of paint became cool and damp as the gentle sun made way for evening. Carrying our tired and chilled bodies inside we warmed up with hot chocolate while yet dreaming of our lemonade business.

So far we’ve only opened one day as the rains have kept us inside and leave very few pining for the refreshing chill of lemonade but it was a successful first day. As the first customer approached the stand Baron quickly tucked in his shirt to appear a bit more professional and promptly set out to muddle a few cherries into their cup. Timidly avoiding eye contact he thanked them and proudly took their money while handing them their cup. With the first customers just steps away he was already eager for the next.

Roman helped too, although we are still working on his understanding that not every cup of lemonade is for him. A lesson we realized necessary as he took a drink of a customer’s before handing it to her. We made her a fresh cup while laughing at his sweet misunderstanding. Unlike his brother, he’s not as motivated by the money but would just rather sit and drink lemonade all day. I couldn’t love them more.

There have been only a few days that demand the cooling effects of lemonade but we have had a taste of what the sunny days of summer look like for us now as lemonade stand owners. And it’s as pleasant as the lemonade itself – not too sweet, tart but not painfully so and softly piney and herbal – a far cry from the Country Time powdered concoction I sold at my childhood stand.

It feels a momentous thing, this lemonade stand. One that evokes memories of my childhood while sealing in new memories for both us and the kids. It’s a small project with great reward – growth as a family, connectedness with our community, learning to serve, pushing oneself out of our comforts and a near endless supply of lemonade.

Rosemary Lemonade

Honey and lemons are a natural pairing which is why my version uses honey in the simple syrup. As a result less sugar is needed and it gives the lemonade a herbal sweetness that sets it apart and leaves customers returning again and again.

makes about 2 ½ quarts
½ cup honey (use a light flavored honey such as clover)
½ cup sugar
2 cups water
3 sprigs rosemary
2 cups fresh lemon juice
about 5 cups water (more or less depending on desired sweetness and tang)

Rainier cherries (or whatever variety you have on hand)

In a small saucepan combine the honey, sugar and 2 cups water. Bring to a boil then turn off the heat. Give this mixture a quick stir to ensure all the sugar has dissolved then add the rosemary. Let steep until cool.

Meanwhile juice enough lemons to produce 2 cups of lemon juice. I like a bit of pulp in my lemonade so I strain the juice then add back a bit of pulp.

When the syrup is cool combine it with the lemon juice in a pitcher. Add in 5 cups water (you can start with 4 then add more if needed. I like my lemonade quite tart so you may even want to add up to 6 cups). Taste and adjust to your liking.

If serving at a lemonade stand muddle two pitted rainier cherries in each cup before pouring over ice. If not you can muddle a cup or so of cherries into a pitcher then add the lemonade. The cherries don’t give off much flavor to the lemonade but the lemonade gives great flavor to the cherries making them a wonderful reward for finishing an incredibly refreshing cup of lemonade.

This post was from a recent trip to St. Lucia. I was sent by HighLine Foods to travel the island sampling and studying the seafood culture. I took my job very seriously by eating as much fish as I could. I enjoyed every moment. You can read more about my trip at the Seafood Spot.

In the shade of cocoa trees and the towering Petit Piton sits Boucan – a restaurant dressed in the finest dark woods and modern design with an intriguing menu dotted with cocoa, in all its various forms, throughout.

Like seeing a favorite celebrity in real life I was star struck as the walk up to the restaurant entrance was lined with trees heavy with cocoa pods. As a lifetime devout chocolate lover this was the first time I had seen cocoa pods in their native habitat and it filled me with a silly giddiness.

That same giddiness found me again as I tasted spicy local greens coated in a sweet white chocolate dressing. And then again as I sampled my husband’s cocoa nib crusted Dorado and as I dipped my seared tuna in a cocoa pesto. I doused much of my food in freshly ground cocoa nibs using the grinder provided at the table. I was released from the childhood rule of not eating chocolate for dinner, breaking it freely by putting cocoa nibs on virtually everything all-the-while being perpetually stunned when the flavors worked beautifully together.

Full on a pleasantly spiced curry studded with fish and plantains, and a chocolate tasting carrying us from nibs to a cool, lightly sweet chocolate drink, we sat down with the chef to talk with him about St. Lucia and his incredible talent that he brought to the island.

Chef Jon Bentham runs the sleek, black, open kitchen at Boucan. While the food served isn’t necessarily traditional St. Lucian cuisine the ingredients definitely are with 95% of what is used in the kitchen coming from various locations on the island. Chef Jon proudly spoke of their own garden on the property which supplies the restaurant with fresh organic herbs and greens. And of course all the cocoa he could ever dream of using is located a few steps away from the kitchen.

Chef Jon and his staff work closely with the locals insuring them the finest ingredients. With the success of the restaurant, it’s a wonderful economic boost for many St. Lucian farmers. “We’re happy, the farmer’s are happy. Everyone’s happy.” Chef Jon proudly proclaimed.

I walked away happy as well and encouraged to see such a wonderfully inventive restaurant flourishing and taking full advantage of all the incredible bounty found on the island.

Sometimes you take baby steps and sometimes you leap.

There are times when a task feels like a mountain and other times you jump over them like molehills.

There are mornings when getting out of bed seems impossible and others where you are so excited for the day you can’t sleep.

At times it rains and others when the sun warms your face casting a rosy tint to your cheeks.

Sometimes the words are plentiful and eloquent, other times they are bulky and incoherent.

There is a time to selflessly serve and a time to humbly ask for help.

There are seasons of planting and pruning and times when the harvest is fruitful.

The challenge lies in finding the purpose and joy in it all. Every season tucks away lessons and occasions for growing and bettering. It’s our duty to seek the truth whatever the season.

This is a lesson that I’m currently learning or I should say re-learning. I hold firmly to the truth that everything is made beautiful in its time. In this I find hope.

Then there are the days when you stop taking yourself too seriously and realize that a cocktail and a bit of retail therapy goes a long way. Which is why I’m here today.

This pleasantly pink brew is the perfect accessory for spring. A gentle touch of cinnamon and nutmeg blended with rum leans towards a tropical punch but the heady scent of mint wins out giving this cocktail the title of “mojito”. The rhubarb flavor isn’t overly intense but rather lends a floral sweetness that is too light for summer but perfect for the gentle warmth of spring.

Today I come bearing more than just a cocktail. I’ve recently been introduced to Noonday Collection – a company that carries a stunning array of jewelry, gifts and accessories with a bold mission behind the brand.

“Our passion at Noonday Collection is to connect you with the lives of artisans struggling for a better future while styling you along the way. Fashion and design are a vehicle for opportunity and change. You, too, can be a voice for the oppressed!”

image from noondaycollection.com

The products sold by Noonday Collection are created by artisans from around the world. The money goes to the artists and back to their community as well as helping to fund costly adoptions for loving families.

For one of my dear readers, Noonday Collection has offered to give a $50 gift card. If you’d like to enter just leave a comment below. To increase your chances become a fan on Facebook or give a follow on Twitter. Comment below and let me know if you have done either of those.

It is a joy to tell you about this great company and I hope you love their products and their mission as much as I do.

Now go make a cocktail and start shopping.

*I am hosting this contest because I believe in this company and am eager to share it with you all. I wasn’t given anything in return – well, except the excitement of being able to share it.

You have until noon on Monday 4/30/12 to enter . At which point I will randomly select a winner.

Rhubarb Mojito

makes 1 small cocktail

1 oz white rum
2 oz rhubarb syrup (recipe below)
5 (or so) mint leaves
1 Tablespoon lime juice
lime zest
nutmeg

In the bottom of a glass add a bit of nutmeg, lime zest, mint leaves and the lime juice. Using a muddler or the end of a wooden spoon muddle the ingredients. You want to really bruise and break up the mint leaves. Add the rum and syrup, give a light stir then top with ice. Garnish with mint and a thin slice of rhubarb.

Rhubarb Syrup
This is enough syrup to make plenty of cocktails. If alcohol isn't for you a couple ounces of this syrup added to sparkling water and a squeeze of lime makes a delightful non-alcoholic version of this drink.

8 oz chopped rhubarb (2-3 small stalks)
1 cup sugar
2 cups water
¼ teaspoon cinnamon
¼ teaspoon nutmeg
½ vanilla bean (optional)

Combine all the ingredients in a small pot. Bring to a boil then reduce to a simmer. Simmer for 5-7 minutes. Let cool completely.
Strain the ingredients. Reserve the rhubarb to top yogurt, ice cream or oatmeal.
The syrup will keep covered in the fridge for two weeks.

Less than 24 hours in Bruges, Belgium – what do you do?

Eat as much as you possibly can, of course!

My Bruges (don’t ask me how to pronounce it, I practiced for a week which evoked many laughs and odd hacking noises) to-do list was as follows:

1. Drink a Belgian beer

2. Eat fries

3. Eat waffles

4. Eat and buy chocolate

That is a chocolate induced smile right there.

I’m happy to report that even in my limited time in that beautiful country I completed the to-do list and then some.

Upon my return I’ve created a new to-do list:

1. Make waffles as good as the Belgian’s do – particularly the Liege waffle.

2. Make Flemish stew.

3. Find a great source for Belgian beer in Seattle then drink some.

4. Plan my return trip to Belgium.

Of course there is more to this stunning city than the food. Like wandering the brick-paved streets in the middle of the night in silence as you take in the stunning architecture, the way the moon reflects on the frozen canal, and the warming thought of drinking a dark beer in a pub established in 1515 – oh, that’s food too, I’m hopeless.

Atlas Kasbah, Agadir

Anticipating what is said to be one of the worst snow storms that Seattle has seen in decades I find myself sitting on the couch, waiting for the snow with a beer in hand and falling deeply back into the images from Morocco. I have so much more to share with you all and I feel that if I don’t do it now it may never happen as February brings with it a new set of fun excursions. (!!)

Using my journal from that trip as a guide I’m reliving the details. At the end of each day I made a scattered list of all that that day entailed. I’ve learned from previous experiences that I tend to quickly forget the details and it’s in those where the real journey lies.

Each day was packed full of new sites, new sounds, and not enough sleep, leaving little time to write so what I do have written down is quite cryptic but it’s enough to help me return to that place.

On the fourth day we woke up at the Atlas Kasbah in Agadir. The stucco-like facade covered an exterior that resembled a castle. The surrounding landscape reminded me of the Umbrian region of Italy where I would look out over the cliffs of Orvieto and see vineyards, monasteries, and long winding roads leading to places I wanted to explore. Here the rolling hills weren’t covered in grape vines but of Argan trees and plants that looked prickly even from the distance of where I stood. The varying brown hues and absence of much green was a welcoming reminder that I was indeed in Africa.

The Atlas Kasbah is the dream of a husband and wife team. The kasbah is welcoming and immediately sets the scene of a place for respite and rejuvenation. I encouraged such behavior and found myself laying by a pale blue pool in the middle of November having just had a traditional Moroccan spa treatment. I lay back in the chaise for a moment soaking in the warmth of the sun and this rare moment of complete and utter relaxation.

You see those moments are a distant memory when three children are my daily routine. I was torn between the desire to just sit in that moment or record a few of the details in my journal as a way to sort of safe-keep that moment so I could live off of it for the months to come.

I anticipated the points in my days when I would need to stop and find a piece of that sun-filled happy place in order to find perspective in the midst of a messy house, screaming children, and an uncooked dinner.

Briefly I wrote of that hot sun and how the gentle breeze would interrupt at just the right moment, never allowing you to get too hot but making you miss its warmth before it returned. It took only a few seconds but I wrote of the pool and the vibrant gardens, the rosy orange glow of the kasbah at sunset, and the smell of Moroccan basil – softer and more subtle than our varieties. Then I lingered in that place cementing it in my mind and appreciating every aspect of it.

The scribbled details weren’t much but as the snow threatens and the kids perform their nightly regime of warding off sleep I am so thankful that I wrote.

Our last two days were in Marrakech and it is here that I vowed to return to this country. It seems that in every foreign country I visit it is always the city that I most love. The energy of its people, the sounds of excitement and life, and the smells; so inviting, yet so different.

I found it hard walking as with every step I found an image that I wanted to preserve. The colors filled me with inspiration in shades of blue and orange. I picked up a few items in the souk to help me relive fragments of Morocco and its culture – a tagine, spices like harissa, and ras al hanout, mint tea, and a pair of vibrant orange pointed shoes that I wear around our house daily.

At the end of our day we found silence and calm at the Four Seasons. I snuck deep into the bed eagerly anticipating the nightly Facetime date with my family. Over the phone I kissed and hugged each of my kids. I talked to a very tired husband who spoke freely of how excited he was that only two days separated us. I was excited too but also fearful.

Right after the page in my journal detailing the scene surrounding me and the warm Moroccan sun I wrote, “I’m afraid to leave for fear I’ll never return.”

It goes without saying that I missed my family it’s just that I wasn’t ready to leave. I wanted them to fetch a plane and meet me in Morocco instead of me heading home.

What better way to leave a place than not wanting to leave? The memories of that place are forever set to induce a pleasant longing. When you talk to others about it your entire face lights up and your insides swell. It becomes a mission, of sorts, to encourage others to venture there and demand they take you with them when they do go.

I do hope to return, but for now I am living in the details and in the feeling of never wanting to leave that place.

*update* The snow came and we’re at about 5 inches or so. For Seattle that’s life changing.

*Also, I made a blurb book from images from my trip. Many you’ve seen on the blog. The reason I tell you is more of a suggestion of what to do with travel photos. Instead of sitting on my computer I now have a beautiful coffee table book to peruse at my leisure and to share with others. As far as I know you can purchase the book if you want but I don’t make much, if any, money on it. Just wanted to share.

*Finally, thank you. I feel as if I forced you all to sit through my travel slideshow but rather than fall asleep and roll your eyes (well, maybe some of you did that) I was overwhelmed by the gracious responses to these posts. Thanks so much for encouraging me to share.

*Last thing, I promise. I was graciously sent to Morocco by the Moroccan tourism board. All photos and words are my own.

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For the first time in my life I’ve kept a journal. I have repeatedly tried and with great excitement I would carefully select a fabric bound notebook with hundreds of blank pages and infinite possibilities. I dreamed of the words that would fill those pages with images of an older me reflecting on the memories and my poignant words that would turn those memories into lessons that shape who I am today. I would painstakingly choose a pen with a black point – not too thick, not too thin – and begin to fill the pages. Closing the book with a sigh eagerly anticipating what the next entry would hold. Returning to the journal I re-read the entry and push aside the book with embarrassment as to what I wrote. This is why I have stacks of journals with hundreds of empty pages and a few torn pages marking where the single entry once lived.

This blog has become my first journal to extend beyond the first page. Truth be told I have done the equivalent of ripping out some of the pages but many have remained despite my deep desire to not ever have to look at my images from the first four or five years.

I imagine you readers don’t view these pages as journal entries as they often don’t go beyond our dinner the night before but I look through them and each entry, each meal, each photo marks a place in time that I can now draw from because I recorded it here. Little pudgey fingers that enter the frame as I’m trying to photograph cookies and eager eyes peering over my set, words that hint at our days and the reality of what life looks like in those moments. There is a part of me that feels selfish for including all of that. The words that are found in many how-to writing books instruct to think of the audience but the truth is many times I’m thinking of myself.

I’m imaging myself scrolling through these pages after years have passed recalling every sense that the images provoke and laughing over the stories scattered throughout the pages. Remembering the times that were hard, appreciating the good and trying so hard to refrain from deleting the entries that no longer meet my standards.

In no way do I dare discredit your part in all of this, dear reader, but when I think of my audience many times it’s my family and me, much older.

During the days leading up to Christmas my husband and I looked through images from the Christmas a year before. And while it seems it was only yesterday the images tell a different story. My baby girl was actually that – a baby. One that lays content on the ground and where her smiles are still so new to us. The boys were both a bit more round containing the last little bits of baby pudge and now they are boys; tall and slender, strong and tender.

The years pass more quickly than I ever thought possible and yet in their pages are hundreds of memories and the evidence that much changes in a year.

So forgive me while I have a moment and read through my journal over the past year. It’s been a great one, hasn’t it?

2011 exceeded my wildest expectations. We started the year off with lofty and well thought out goals. Many achieved, some were tried only to find that a better option was prepared for us, and some I’m still working through.

In the midst of it all we ate well.

There were quick meals and lingering date nights.

Quick Garlicky Noodles

Dating My Husband: Peanut Butter Pie

There were birthdays and cakes. Lots of cake.

Gradient Cake. For her 1st.

Poppy seed cake with mascarpone and strawberries

Lego/Pirate party

And oh the sandwiches.

Ham, gruyere, and arugula

Pork meatball Banh Mi

And then there were opportunities that I never dreamed would become a reality.

I’m on TV, whee!

Shot for BonAppetit.com

I was reintroduced to film.

Of course there was chocolate. There’s always chocolate.

Butterfingers

Cadbury Eggs at home

Chocolate Chip Toffee Bars

And a few incredible trips.

A coffee tour of Portland

Morocco

Thanks for reliving these moments with me. Such a blessed year. So much to be thankful for, so much to learn from and make me stronger.

If at the end of the year you can say you’ve laughed, cried, and became a bit wiser than I consider it a successful one. And if there was chocolate, there must always be chocolate.

Happy Goodbyes to 2011. Hello 2012.