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15/01/2026

We have been mid house building over here. New build pantry, kitchen and island... missing drawers and missing cupboards that have been re-ordered, a broken 2+ meter wide island top that was cracked somewhere in the process of delivery/installation. It is coming together, with the house. This is such a small portion of the kitchen - tho I am LOVING my .deutschland stove. But overall, huge thanks to for planning this with us, and more to see coming up.

It is Pumpkin Season, and Lord help me if we are only doing Pumpkin Soup or Pumpkin Pie. This is sort of that fall flavo...
20/10/2025

It is Pumpkin Season, and Lord help me if we are only doing Pumpkin Soup or Pumpkin Pie. This is sort of that fall flavor bombshell salad. A bit savory, a bit sweet. A veggie option full of nutrients and warm flavors.

1/2 Small Hakaido Pumpkin (per salad. Seeded and peeled)
1/2 Teaspoon Olive Oil
Pinch Ground Nutmeg, Ginger, Salt, White Pepper, and Cardamom Powder

30 g Cooked Quinoa (per salad, preferably cooked in broth)
1/2 Teaspoon Olive Oil
Pinch Salt
Pinch Paprika

100 ml Pomegranate Vinegar
1 Teaspoon Honey
1 Tablespoon Butter

1 Burrata (per salad)
Roasted Pumpkin Seeds
Arugula (tossed in lemon juice)

Preheat oven to 4
225°C, convection.
Seed and peel the pumpkin. Cut into wedges and toss in olive oil and spices. Place on a lined baking tray, and roast in the oven for 25-30 minutes, until fork tender and browning on the edges.

On another lined baking sheet, toss the cooked quinoa in oil and spices and spread evenly across the tray. Toast in the oven until golden brown. This will happen so fast, maybe 2-3 minutes. Remove and cool

In a small sauce pan, add pomegranate and heat over medium-low heat until reduced by half. Remove from heat and finish with the honey and butter, whisking until a cohesive sauce forms.

Place your preferred amount of arugula on a large plate. Using a lemon wedge, sprinkle lemon juice over the lettuce and toss with your hands or a fork. Sprinkle the quinoa and a small handful of pumpkin seeds across the salad. Arrange the roasted pumpkin slices atop the salad and add the burrata to the center. Create a small cross with a sharp knife to open the burrata. Drizzle the pomegranate vinegar sauce across the whole dish and sprinkle with a few more pumpkin seeds.

Note: Another wonderful sauce option is Pomegranate Syrup thinned out with a dash of Apple Cider Vinegar and Olive Oil. Less time for sure.





Obazda who? Pimento dip who? Give me Kenai dip.Cheese and spices/chili's in dip form is pretty much everywhere. Southern...
20/10/2025

Obazda who? Pimento dip who? Give me Kenai dip.

Cheese and spices/chili's in dip form is pretty much everywhere. Southern Germans love a spread of Camembert and paprika, southern Americans love a spread of cheese, pimento, and mayo. The Kenai dip, from a southern peninsula in Alaska, is the cousin of both, using a bit of Paprika, Cayenne and Jalapeños. Dip your chips in, or spread it on a sandwich. Give the smokey dip a try and say thank you.

75 g Cheddar Cheese (shredded)
45 g Mayonnaise (~2.5 Tablespoons)
1/2 Teaspoon Smoked or Sweet Paprika (your preference)
1/2 Teaspoon Cayenne Pepper Powder
2 Jalapeños (de-seeded, de-veined, finely minced)
Pinch of salt
1/8 (a dash) Liquid Smoke (optional)

Combine all of your ingredients in a medium bowl and mix well. Serve with chips, as a spread for a sandwich, or spread on a slice of bread.

Note: There are one or two deli's/shops in Kenai that claim to have made this cheese spread/dip. It is clearly not of the indigenous people of Alaska, but more of a culture note to the region, where my own father fished back in the day.





Do your berry pies come out soupy? In this season, when berry bushes are overflowing, a pie is a perfect way to use up a...
18/08/2025

Do your berry pies come out soupy? In this season, when berry bushes are overflowing, a pie is a perfect way to use up all of those juicy berries. Tomorrow, we will get down to business with a recipe for most berry pies to avoid that soupy soggy mess. In the meantime, go make a recipe of my no fail pie crust (pinned for convenience) because the filling takes five minutes to make, and we need to be ready!







High Protein Snack with No Cottage Cheese...Lemon Almond Chicken SaladI love cottage cheese , but you can have a healthy...
12/08/2025

High Protein Snack with No Cottage Cheese...
Lemon Almond Chicken Salad

I love cottage cheese , but you can have a healthy, high protein snack without it! This is my favorite chicken salad when I need to have a light pick me up, get a few extra grams of protein without extra calories, or extra grams of fat for "flavor" purposes. Eat it on its own, with seeded or my sourdough discard crackers - it makes about 4 servings and clocks in around 150 calories per serving with almost 20 grams of protein a pop. I say around and almost because what ingredients you use and I use are different, how I cook and you cook are different. I'm not doing QA in my kitchen, and you shouldn't be either. Healthy options that taste delicious are all we are looking for.

250 g Poached/Steamed Skineless Chicken Breast (I like to add a little lemon and salt to my cooking liquid)
125 g Non-Fat Greek Yogurt
15 g Shaved Almonds
Zest and Juice of 1 Lemon
3 Parsley Sprigs (Stems and leaves, about 2.5 Tablespoons, finely chopped)
Leaves of 2 Sprigs of Fresh Thyme (about 2.5 Teaspoons, minced)
1 Teaspoon Seeded Mustard
1 Spring Onion (white and greens, finely chopped)
Salt and Pepper to taste

Steam/Poach chicken breast and allow to cool. In a bowl, combine yogurt, lemon zest and juice, herbs, mustard, spring onion, and salt/pepper. Shred or chop the chicken breast and add to the sauce. Toss in the almonds, and fold the mixture together. Taste for seasoning (salt and pepper), and place in a covered container in the fridge for a minimum of 30 minutes to settle. Serve with crackers or eat alone. Simple, healthy, enjoy.




Adult Cheez-Its I have two pets in my kitchen: my sourdough starters. But I hate the waste of discard. My little buddies...
01/08/2025

Adult Cheez-Its
I have two pets in my kitchen: my sourdough starters. But I hate the waste of discard. My little buddies like to be fed a lot and my family does not eat enough bread to bake multiple loaves a week. So I make these crackers instead, with varying add-ins depending on my mood. Minimum three ingredients, 5 to make them fancy, they take 20 minutes - so let's go!

200 g Sourdough discard (before a feeding)
2 Tablespoons Butter (melted, cooled)
1/2 Teaspoon Salt (see note)
Optional Add-Ins
30 g Cheese of choice (finely shredded, here I used an aged White Cheddar)
1 Tablespoon Dried Herbs (here I used dried chopped Chives)

Preheat oven to 180° C convection.
Mix together well discard, butter and salt. Fold in your cheese and herbs. On a parchment lined baking sheet, pour batter out. Using a silicone spatula, spritzed with water if sticky, spread the batter out into a rectangle, as thin as possible. Bake in the oven for ~7 minutes until the crackers have begun to set but are not crispy. Remove from oven and using a knife or pizza cutter, pre slice the crackers into desired size. Return crackers to the oven and bake until golden and crispy - around 10 more minutes. Remove from oven and allow to cool on the baking tray before transferring to a bowl or plastic bag for storage.

Note: Depending on the cheese (if any) you add, the salt may need to be adjusted. Some other combinations I enjoy are Parmigiano Reggiano and Rosemary, Cheddar and Chipotle flakes, and Mozzarella and Dried Basil.





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