Food Traveler’s Guide to Maui, Hawaii

This is a guest post by my friend and fellow blogger Katia Dickenson of

In mid-Feburary, Katia and her family went on a week-long jaunt to Maui. Throughout the week they journeyed across the island, visited a cat sanctuary, toured a chocolate factory and dined very well along the way. Below is a report from Katia on the food aspect of Maui, accompanied by her professional quality photos, which made me want to book a trip to Hawaii’s second largest island right away!

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Gluten-free in Portland

This is a guest post by my friend Darcy, who visited Portland last weekend and checked out the gluten-free food scenes over there. Below is a report of her food adventure in the City of Roses:

GF Chef 

This is gluten-free comfort food. Started by a retired couple after he learned that he had Celiac disease. They also serve Chicken and Waffles, using different flour mixes.

Fish and chips

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Lamb Shanks in Seattle

It’s cold. It’s damp. It’s time for lamb shanks in Seattle.

Hungry Eyes Afghan Cuisine (CLOSED)

This used to be my favorite lamb shank place in all of Seattle Metro.


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Recipe: Jerusalem Artichoke Soup with Truffle Oil


When I phoned my mom last week, the doctor in her reminded me that I had been eating unhealthy during the holiday season. She was right, what with all the parties and dining outs, it’s hard to pick what I ate, let alone controlling portions. Continue reading “Recipe: Jerusalem Artichoke Soup with Truffle Oil”

Recipe: Blackberry Liqueur

This is a guest post by my friend and fellow blogger Jenny Lombard, an amazing potter and certified aromatherapist, born and raised in Alaska. Jenny lives in Bremerton, WA with her husband and two cats. In August, Jenny went blackberry picking and made liqueur out of the fruit of her labor. Below is her story.

Remembering Summer with Homemade Blackberry Liqueur

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Recipe: Pan Seared Salmon with Nettle Pesto


When I lived in the east coast, salmon was never my favorite fish to fry. The salmon I had at local restaurants were mostly overcooked – the meat was stiff and flavorless. Health benefits aside, I simply couldn’t fathom why they are such a big deal.

Back then, salmon was just salmon. Continue reading “Recipe: Pan Seared Salmon with Nettle Pesto”