Tselani
What sounds more appetizing? Cheesecake topped with beige-colored cherries in a clear, thick syrup or cheesecake with vivid red cherries swimming in their own ruby red juices? Chances are you’ll choose the later slice even if I told you the two taste the same.
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Yesterday I shared tips and suggestions for hosting a holiday dinner party on AM Northwest.
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Every once in a while, I’ll have a craving for steak – juicy, tender and flavorful. But lately I’ve been a bit disappointed by the quality of beef available. Sure Costco has good deals, but the flavor just isn’t there. New Seasons has some great cuts, but they’re a bit on the spendy side. I wanted a steak that actually tasted beefy, didn’t have too much fat and satisfied my craving. And I think I’ve found it.
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Every time I’m in the produce aisle at the grocery store, I always pick up fresh herbs. Their tantalizing aromas and flavors can be subtle and suggestive or they can be bold and assertive . Regardless of how you use them, they add freshness and life to almost any dish.
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There’s something about cooking that gets my adrenaline pumping. I love the feeling of a knife in my hand as it slices cleanly through an onion, the smell of garlic and herbs as they sizzle in a pan, and the joy of tasting what I’ve created. But there’s something even better than all that – teaching.
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