A culinary online center dedicated to promoting the importance and the joy of American home cooking with an emphasis on local products and talent, celebrating the unique spirit and energy of the new food world ethos, especially in Vermont.

amuse bouche

I love quotes that add meaning to my life. Here are a few to live by:

Approach love and cooking with reckless abandon.
—The Dalai Lama

Rhubarb is a metaphor for finding happiness in your own backyard.
—Garrison Keillor

Buy your snacks from a farmers’ market.
—Michael Pollan

Even when he had a garden in Paris, Thomas Jefferson cultivated Indian corn, “to eat green in our manner, …as quickly after it left the stalk as possible.
—Evan Jones, from American Food

Four Things I learned in Cooking Class

Meals taste better when shared with loved ones. Look at that handsome man I get to call husband!

Last week I found myself back in high school, in a home ec classroom, complete with an eager-beaver teacher’s pet.  My friend and I took a Mediterranean Cooking Class through CVU’s ACCESS program.  It was both my first time attending an adult cooking class, as well as my first time taking an ACCESS course.  You can find their list of courses HERE.

Things I learned:

  1. Eggplant can be interesting and delicious!  I have never been much of an eggplant fan outside of Baba Ganoush.  BUT, we made a delicious recipe called Moussaka, and I have a whole new appreciation for the vegetable.  My aunt had excess eggplants after growing them in her garden this year.  They are beautiful-looking plants, but she doesn’t like eggplants, and neither does anyone else she knows!  I was excited to find a new love for this seemingly un-loved vegetable.
  2. Soaking your eggplants in salt water is a worthwhile step, as it does two things: 1) removes bitterness – grocery store eggplants (as opposed to freshly picked from my aunt’s garden!) have been sitting for a while, and they can get bitter; 2) softens the eggplant, which tends to have stringy/fibrous sections.
  3. Teacher’s pets are as harmlessly annoying as an adult as they are in high school.
  4. ACCESS CVU’s community courses truly embody “community,” as evidenced by their passionate instructors, honor-system payment methods, and the providing a gathering space for inquisitive and curious people.

In addition to my new favorite eggplant dish, I also learned to make Stuffed Grape Leaves, Cauliflower in Tomato Sauce, and Baklava.  The class was well worth the 40 dollars, as I enjoyed a delicious dinner, homemade with fellow members of the community, took home leftovers, and have four new recipes I can recreate with confidence!

Until next time,

Corrie Austin

Posted: 10-21-2018

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      string(3180) "[caption id="attachment_4984" align="aligncenter" width="520"] Meals taste better when shared with loved ones. Look at that handsome man I get to call husband![/caption]

Last week I found myself back in high school, in a home ec classroom, complete with an eager-beaver teacher's pet.  My friend and I took a Mediterranean Cooking Class through CVU's ACCESS program.  It was both my first time attending an adult cooking class, as well as my first time taking an ACCESS course.  You can find their list of courses HERE.



Things I learned:
  1. Eggplant can be interesting and delicious!  I have never been much of an eggplant fan outside of Baba Ganoush.  BUT, we made a delicious recipe called Moussaka, and I have a whole new appreciation for the vegetable.  My aunt had excess eggplants after growing them in her garden this year.  They are beautiful-looking plants, but she doesn't like eggplants, and neither does anyone else she knows!  I was excited to find a new love for this seemingly un-loved vegetable.
  2. Soaking your eggplants in salt water is a worthwhile step, as it does two things: 1) removes bitterness - grocery store eggplants (as opposed to freshly picked from my aunt's garden!) have been sitting for a while, and they can get bitter; 2) softens the eggplant, which tends to have stringy/fibrous sections.
  3. Teacher's pets are as harmlessly annoying as an adult as they are in high school.
  4. ACCESS CVU's community courses truly embody "community," as evidenced by their passionate instructors, honor-system payment methods, and the providing a gathering space for inquisitive and curious people.
In addition to my new favorite eggplant dish, I also learned to make Stuffed Grape Leaves, Cauliflower in Tomato Sauce, and Baklava.  The class was well worth the 40 dollars, as I enjoyed a delicious dinner, homemade with fellow members of the community, took home leftovers, and have four new recipes I can recreate with confidence! Until next time, Corrie Austin" ["post_title"]=> string(38) "Four Things I learned in Cooking Class" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(38) "four-things-i-learned-in-cooking-class" ["to_ping"]=> string(0) "" ["pinged"]=> string(53) " http://inthekitchenwithbronwyn.com/recipes/moussaka/" ["post_modified"]=> string(19) "2018-10-21 13:24:28" ["post_modified_gmt"]=> string(19) "2018-10-21 17:24:28" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4978" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [1]=> object(WP_Post)#371 (24) { ["ID"]=> int(4955) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-10-07 09:10:40" ["post_date_gmt"]=> string(19) "2018-10-07 13:10:40" ["post_content"]=> string(4440) " I recently embarked on a business and pleasure trip "parfait:" I visited my in-laws, then did some work, then visited my family, then did some more work.  My itinerary: BTV-LAX-PDX-SEA-PHX-BTV...literally, coast to coast and back again! As much as I enjoy balanced home-cooked meals, and as much as I miss them after days on the road, I love taking full advantage of my surroundings to partake in fun and tasty food experiences while on the road.
Stop 1: Los Angeles, CA | Destination: Anaheim, CA While traveling for a work conference, a couple of my peers and I ended up with a customer-free evening.  What better way to spend it than at a pirate-themed dinner theater?!?  Admittedly, our expectations were low; the food was OK, but the show was over the top fun!  It was entertaining for kids and grown-ups alike.  If you ever find yourself in Anaheim, I would highly recommend checking this place out.
Stop 2: Portland, OR | Destination: Vancouver, WA Recently dubbed the most hipster city in America, my hometown of Vancouver, WA earned its reputation honestly through micro-Breweries, Beards, Bicycles, and Burritos (well, tacos, but I was diggin' the hipster "B" theme!)  My parental units live in a cute little condo in downtown Vancouver (not B.C.) Washington (not D.C.).  Ever since the taco joint Little Conejo opened in the old Vancouver Beauty School , my dad has been SUPER excited to take me out for beef tongue tacos.  It was well worth the hype; we also chowed down on lamb, pork, and fish tacos.  YUMM! No trip through Portland would be complete without a fantastic cup of coffee.  I enjoyed a tasty brew from the new-ish, aptly named, Good Coffee, in the up-and-coming, former industrial corner of NW Portland.
Stop 4: Philadelphia My fellow bookclub pal, Samantha, used to live in Philadelphia.  When she found out I was headed there for work, she practically forced me to try her favorite restaurant, Vic Sushi Bar.  She also made menu suggestions.  Done and done.  We didn't even look at the menu!  We enjoyed fantastic sushi in what can only be described as a hole-in-the-wall sushi joint; there is a counter with maybe 6 seats, and one table by the door that is constantly inundated with people picking up to go orders.  Heads up: this place is BYOB.  If you go, I highly recommend ordering the Tuna Dumplings, Fantastic Roll, Ocean Brother roll, and Sansom roll.  There were two of us, we showed up hungry, and we left satisfied.
After eight days on the road, I am very glad to be home again, eating at my own dining room table, and enjoying meals with my husband. Share your favorite food & travel memories below! Or share favorites from your home town!  Local's choice is always best.
Until next time, Corrie Austin
" ["post_title"]=> string(30) "Gastronomy from Coast to Coast" ["post_excerpt"]=> string(208) "Travel with me from coast to coast, enjoying unique and tasty gastronomical experiences, everything from pirates to hipster tacos, from Burlington, VT, to Anaheim, CA, to Vancouver, WA, to Philadelphia, PA. " ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(30) "gastronomy-from-coast-to-coast" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-10-07 19:39:04" ["post_modified_gmt"]=> string(19) "2018-10-07 23:39:04" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4955" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } [2]=> object(WP_Post)#368 (24) { ["ID"]=> int(4951) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2018-09-23 11:18:51" ["post_date_gmt"]=> string(19) "2018-09-23 15:18:51" ["post_content"]=> string(1001) "Food has a wonderful way of bringing people together.  Despite the low-quality video, the clip shows a warming effort on behalf of the royal family to celebrate diversity through food. The video captures Duchess of Sussex and her mother in their launch of a charity cookbook, "Together: Our Community Cookbook," to support the survivors o f the Grenfell Tower fire in North Kensington, London in June 2017.  To read more about the event, you can follow this link to the Washington Post story. " ["post_title"]=> string(76) "Meghan Markle moves the conversation on diversity with a celebration of food" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(76) "meghan-markle-moves-the-conversation-on-diversity-with-a-celebration-of-food" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-09-23 11:24:54" ["post_modified_gmt"]=> string(19) "2018-09-23 15:24:54" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4951" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [3]=> object(WP_Post)#367 (24) { ["ID"]=> int(4938) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2018-09-16 20:30:06" ["post_date_gmt"]=> string(19) "2018-09-17 00:30:06" ["post_content"]=> string(3224) " I can't quite place where my competitive nature comes from...I come from a family of educators, thespians, and mathematicians - none of which I associate with an attitude of "everything is a competition....and I always win" kind of attitude.  Well, regardless of where it came from, that's me! As many gardeners are experiencing...it's tomato season!  Many of my coworkers are passing extra tomatoes around the office.  One of the engineers said he would make salsa over the weekend.  My interpretation = salsa contest! My very first attempt at salsa was a rather surprising strawberry rhubarb salsa (get the recipe here!), but I have never made a tomato salsa before.  I have many kitchen-savvy coworkers, so I look forward to the spread of salsas at work. I found an intriguing recipe for avocado salsa on a website called Cooking Classy.  Think Guacamole meets Pico de Gallo.  YUM!  Not only is it delicious, but it looks amazing, too!

Avocado Salsa

Ingredients:

20 oz roma tomatoes, seeded and diced 1 cup chopped red onion 1 large or two small jalapeño, seeded and chopped (leave seeds if you like heat) 1/2 cup chopped cilantro leaves 3 medium avocados 3 Tbsp olive oil 3 Tbsp fresh lime juice 1 clove garlic Salt and pepper to taste

Instructions:

Place red onion in a strainer and rinse under cool water to remove harsh bite.  Drain well.  Put onion, tomato, jalapeño, cilantro, and avocado in a bowl.  In a separate bowl, whisk together olive oil, lime juice, garlic, salt, and pepper.  Pour over vegetable mixture.  Toss gently to evenly coat. Serve with chips, Mexican-inspired entrées, or anything else you desire! Presently enjoying the avocado salsa on some Atlantic Cod with a side of steamed garden carrots and broccoli.  I will be sure to update you all on the winning recipe.  And if it's not mine, I will be sure to procure it and share accordingly. Until next time, Corrie    " ["post_title"]=> string(45) "I Love Early Fall...From My Head...To-ma-toes" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(4) "4938" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-09-22 06:57:56" ["post_modified_gmt"]=> string(19) "2018-09-22 10:57:56" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4938" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } [4]=> object(WP_Post)#285 (24) { ["ID"]=> int(4928) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-09-03 14:00:50" ["post_date_gmt"]=> string(19) "2018-09-03 18:00:50" ["post_content"]=> string(3980) "I am a huge fan of new experiences - but some experiences only need to happen once.  I would hate to discourage anyone from trying the following, and perhaps after some memory-numbing years have passed me by, I will come back for another try.  But for now, I can mark the box done and move on! Let's start at the beginning: one of my coworkers brought home-made pickled ramps (commonly called wild leeks) to a work potluck, and they were fantastic!  This peer of mine is a huge fan of wild-foraging and harvested the ramps himself.  Some time later, I was working on some mountain bike trails with Fellowship of the Wheel, and we uncovered tons and tons of ramps*!  I reeked of onion as I collected them in my jean pockets and my backpack in anticipation of a delicious preparation. I listened to podcasts to pass the time while prepping the ramps - this was a Process with a capital "P."  More than two hours later, I had a robust bowl of beautiful ramp bulbs.  With the encouragement of my coworker, I decided to roast them in olive oil, salt, and pepper.  I roasted them at 375 for ~45 mins. They turned a beautiful caramel color and made the house smell amazing. They taste fantastic, like if garlic and onion were to have a baby. Well, my coworker also advised to eat them in modest portions, as ramps have a laxative effect.  I stored them in a jar in the fridge and tossed small handfuls into my morning scrambles.  I suffered with stomach cramps all week, stubbornly eating them, because I was determined not to waste 3 hours of my weekend preparing a failed dish!  Needless to say, I will not be preparing them in this fashion again.  Perhaps pickling is the ideal method: you eat 2-3 at a time and are good to go with no stomach issues. [caption id="attachment_4935" align="aligncenter" width="520"] That's my very lovely, but VERY tiny, home-grown onion on the right; store-bought onion on the left for scale.[/caption] While on the topic of fails as pertains to plants in the onion family, I will also confess my fails as an onion gardener.  If you've got secrets for growing large organic onions, let me know!  My pathetic crop took up an astronomical amount of garden real estate, and my puny onions are the size of large blueberries.  Adding insult to injury, onions are quite inexpensive, and garden-grown onions are not noticeably more delicious than those at the store. Unless and until I have unlimited garden space and learn more tricks of the trade, I will allocate my garden to more fruitful produce. Until next time, Corrie Austin *For those of you who are not turned off by my experience and curious to forage for ramps, THIS is a great resource.  They are prevalent in the spring and identifiable by their green leaves.  I was digging around in the dirt late August, which is how I was able to find the buried bulbs." 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Look at that handsome man I get to call husband![/caption] Last week I found myself back in high school, in a home ec classroom, complete with an eager-beaver teacher's pet.  My friend and I took a Mediterranean Cooking Class through CVU's ACCESS program.  It was both my first time attending an adult cooking class, as well as my first time taking an ACCESS course.  You can find their list of courses HERE. Things I learned:
  1. Eggplant can be interesting and delicious!  I have never been much of an eggplant fan outside of Baba Ganoush.  BUT, we made a delicious recipe called Moussaka, and I have a whole new appreciation for the vegetable.  My aunt had excess eggplants after growing them in her garden this year.  They are beautiful-looking plants, but she doesn't like eggplants, and neither does anyone else she knows!  I was excited to find a new love for this seemingly un-loved vegetable.
  2. Soaking your eggplants in salt water is a worthwhile step, as it does two things: 1) removes bitterness - grocery store eggplants (as opposed to freshly picked from my aunt's garden!) have been sitting for a while, and they can get bitter; 2) softens the eggplant, which tends to have stringy/fibrous sections.
  3. Teacher's pets are as harmlessly annoying as an adult as they are in high school.
  4. ACCESS CVU's community courses truly embody "community," as evidenced by their passionate instructors, honor-system payment methods, and the providing a gathering space for inquisitive and curious people.
In addition to my new favorite eggplant dish, I also learned to make Stuffed Grape Leaves, Cauliflower in Tomato Sauce, and Baklava.  The class was well worth the 40 dollars, as I enjoyed a delicious dinner, homemade with fellow members of the community, took home leftovers, and have four new recipes I can recreate with confidence! Until next time, Corrie Austin" ["post_title"]=> string(38) "Four Things I learned in Cooking Class" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(38) "four-things-i-learned-in-cooking-class" ["to_ping"]=> string(0) "" ["pinged"]=> string(53) " http://inthekitchenwithbronwyn.com/recipes/moussaka/" ["post_modified"]=> string(19) "2018-10-21 13:24:28" ["post_modified_gmt"]=> string(19) "2018-10-21 17:24:28" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4978" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } ["queried_object"]=> object(WP_Term)#282 (16) { ["term_id"]=> int(1) ["name"]=> string(4) "blog" ["slug"]=> string(4) "blog" ["term_group"]=> int(0) ["term_taxonomy_id"]=> int(1) ["taxonomy"]=> string(8) "category" ["description"]=> string(0) "" ["parent"]=> int(0) ["count"]=> int(152) ["filter"]=> string(3) "raw" ["cat_ID"]=> int(1) ["category_count"]=> int(152) ["category_description"]=> string(0) "" ["cat_name"]=> string(4) "blog" ["category_nicename"]=> string(4) "blog" ["category_parent"]=> int(0) } ["queried_object_id"]=> int(1) }
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Gastronomy from Coast to Coast

I recently embarked on a business and pleasure trip “parfait:” I visited my in-laws, then did some work, then visited my family, then did some more work.  My itinerary: BTV-LAX-PDX-SEA-PHX-BTV…literally, coast to coast and back again!

As much as I enjoy balanced home-cooked meals, and as much as I miss them after days on the road, I love taking full advantage of my surroundings to partake in fun and tasty food experiences while on the road.

Stop 1: Los Angeles, CA | Destination: Anaheim, CA

While traveling for a work conference, a couple of my peers and I ended up with a customer-free evening.  What better way to spend it than at a pirate-themed dinner theater?!?  Admittedly, our expectations were low; the food was OK, but the show was over the top fun!  It was entertaining for kids and grown-ups alike.  If you ever find yourself in Anaheim, I would highly recommend checking this place out.

Stop 2: Portland, OR | Destination: Vancouver, WA

Recently dubbed the most hipster city in America, my hometown of Vancouver, WA earned its reputation honestly through micro-Breweries, Beards, Bicycles, and Burritos (well, tacos, but I was diggin’ the hipster “B” theme!)  My parental units live in a cute little condo in downtown Vancouver (not B.C.) Washington (not D.C.).  Ever since the taco joint Little Conejo opened in the old Vancouver Beauty School , my dad has been SUPER excited to take me out for beef tongue tacos.  It was well worth the hype; we also chowed down on lamb, pork, and fish tacos.  YUMM!

No trip through Portland would be complete without a fantastic cup of coffee.  I enjoyed a tasty brew from the new-ish, aptly named, Good Coffee, in the up-and-coming, former industrial corner of NW Portland.

Stop 4: Philadelphia

My fellow bookclub pal, Samantha, used to live in Philadelphia.  When she found out I was headed there for work, she practically forced me to try her favorite restaurant, Vic Sushi Bar.  She also made menu suggestions.  Done and done.  We didn’t even look at the menu!  We enjoyed fantastic sushi in what can only be described as a hole-in-the-wall sushi joint; there is a counter with maybe 6 seats, and one table by the door that is constantly inundated with people picking up to go orders.  Heads up: this place is BYOB.  If you go, I highly recommend ordering the Tuna Dumplings, Fantastic Roll, Ocean Brother roll, and Sansom roll.  There were two of us, we showed up hungry, and we left satisfied.

After eight days on the road, I am very glad to be home again, eating at my own dining room table, and enjoying meals with my husband.

Share your favorite food & travel memories below! Or share favorites from your home town!  Local’s choice is always best.

Until next time,

Corrie Austin

Posted: 10-7-2018

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      ["post_content"]=>
      string(3180) "[caption id="attachment_4984" align="aligncenter" width="520"] Meals taste better when shared with loved ones. Look at that handsome man I get to call husband![/caption]

Last week I found myself back in high school, in a home ec classroom, complete with an eager-beaver teacher's pet.  My friend and I took a Mediterranean Cooking Class through CVU's ACCESS program.  It was both my first time attending an adult cooking class, as well as my first time taking an ACCESS course.  You can find their list of courses HERE.



Things I learned:
  1. Eggplant can be interesting and delicious!  I have never been much of an eggplant fan outside of Baba Ganoush.  BUT, we made a delicious recipe called Moussaka, and I have a whole new appreciation for the vegetable.  My aunt had excess eggplants after growing them in her garden this year.  They are beautiful-looking plants, but she doesn't like eggplants, and neither does anyone else she knows!  I was excited to find a new love for this seemingly un-loved vegetable.
  2. Soaking your eggplants in salt water is a worthwhile step, as it does two things: 1) removes bitterness - grocery store eggplants (as opposed to freshly picked from my aunt's garden!) have been sitting for a while, and they can get bitter; 2) softens the eggplant, which tends to have stringy/fibrous sections.
  3. Teacher's pets are as harmlessly annoying as an adult as they are in high school.
  4. ACCESS CVU's community courses truly embody "community," as evidenced by their passionate instructors, honor-system payment methods, and the providing a gathering space for inquisitive and curious people.
In addition to my new favorite eggplant dish, I also learned to make Stuffed Grape Leaves, Cauliflower in Tomato Sauce, and Baklava.  The class was well worth the 40 dollars, as I enjoyed a delicious dinner, homemade with fellow members of the community, took home leftovers, and have four new recipes I can recreate with confidence! Until next time, Corrie Austin" ["post_title"]=> string(38) "Four Things I learned in Cooking Class" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(38) "four-things-i-learned-in-cooking-class" ["to_ping"]=> string(0) "" ["pinged"]=> string(53) " http://inthekitchenwithbronwyn.com/recipes/moussaka/" ["post_modified"]=> string(19) "2018-10-21 13:24:28" ["post_modified_gmt"]=> string(19) "2018-10-21 17:24:28" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4978" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [1]=> object(WP_Post)#371 (24) { ["ID"]=> int(4955) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-10-07 09:10:40" ["post_date_gmt"]=> string(19) "2018-10-07 13:10:40" ["post_content"]=> string(4440) " I recently embarked on a business and pleasure trip "parfait:" I visited my in-laws, then did some work, then visited my family, then did some more work.  My itinerary: BTV-LAX-PDX-SEA-PHX-BTV...literally, coast to coast and back again! As much as I enjoy balanced home-cooked meals, and as much as I miss them after days on the road, I love taking full advantage of my surroundings to partake in fun and tasty food experiences while on the road.
Stop 1: Los Angeles, CA | Destination: Anaheim, CA While traveling for a work conference, a couple of my peers and I ended up with a customer-free evening.  What better way to spend it than at a pirate-themed dinner theater?!?  Admittedly, our expectations were low; the food was OK, but the show was over the top fun!  It was entertaining for kids and grown-ups alike.  If you ever find yourself in Anaheim, I would highly recommend checking this place out.
Stop 2: Portland, OR | Destination: Vancouver, WA Recently dubbed the most hipster city in America, my hometown of Vancouver, WA earned its reputation honestly through micro-Breweries, Beards, Bicycles, and Burritos (well, tacos, but I was diggin' the hipster "B" theme!)  My parental units live in a cute little condo in downtown Vancouver (not B.C.) Washington (not D.C.).  Ever since the taco joint Little Conejo opened in the old Vancouver Beauty School , my dad has been SUPER excited to take me out for beef tongue tacos.  It was well worth the hype; we also chowed down on lamb, pork, and fish tacos.  YUMM! No trip through Portland would be complete without a fantastic cup of coffee.  I enjoyed a tasty brew from the new-ish, aptly named, Good Coffee, in the up-and-coming, former industrial corner of NW Portland.
Stop 4: Philadelphia My fellow bookclub pal, Samantha, used to live in Philadelphia.  When she found out I was headed there for work, she practically forced me to try her favorite restaurant, Vic Sushi Bar.  She also made menu suggestions.  Done and done.  We didn't even look at the menu!  We enjoyed fantastic sushi in what can only be described as a hole-in-the-wall sushi joint; there is a counter with maybe 6 seats, and one table by the door that is constantly inundated with people picking up to go orders.  Heads up: this place is BYOB.  If you go, I highly recommend ordering the Tuna Dumplings, Fantastic Roll, Ocean Brother roll, and Sansom roll.  There were two of us, we showed up hungry, and we left satisfied.
After eight days on the road, I am very glad to be home again, eating at my own dining room table, and enjoying meals with my husband. Share your favorite food & travel memories below! Or share favorites from your home town!  Local's choice is always best.
Until next time, Corrie Austin
" ["post_title"]=> string(30) "Gastronomy from Coast to Coast" ["post_excerpt"]=> string(208) "Travel with me from coast to coast, enjoying unique and tasty gastronomical experiences, everything from pirates to hipster tacos, from Burlington, VT, to Anaheim, CA, to Vancouver, WA, to Philadelphia, PA. " ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(30) "gastronomy-from-coast-to-coast" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-10-07 19:39:04" ["post_modified_gmt"]=> string(19) "2018-10-07 23:39:04" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4955" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } [2]=> object(WP_Post)#368 (24) { ["ID"]=> int(4951) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2018-09-23 11:18:51" ["post_date_gmt"]=> string(19) "2018-09-23 15:18:51" ["post_content"]=> string(1001) "Food has a wonderful way of bringing people together.  Despite the low-quality video, the clip shows a warming effort on behalf of the royal family to celebrate diversity through food. The video captures Duchess of Sussex and her mother in their launch of a charity cookbook, "Together: Our Community Cookbook," to support the survivors o f the Grenfell Tower fire in North Kensington, London in June 2017.  To read more about the event, you can follow this link to the Washington Post story. " ["post_title"]=> string(76) "Meghan Markle moves the conversation on diversity with a celebration of food" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(76) "meghan-markle-moves-the-conversation-on-diversity-with-a-celebration-of-food" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-09-23 11:24:54" ["post_modified_gmt"]=> string(19) "2018-09-23 15:24:54" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4951" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [3]=> object(WP_Post)#367 (24) { ["ID"]=> int(4938) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2018-09-16 20:30:06" ["post_date_gmt"]=> string(19) "2018-09-17 00:30:06" ["post_content"]=> string(3224) " I can't quite place where my competitive nature comes from...I come from a family of educators, thespians, and mathematicians - none of which I associate with an attitude of "everything is a competition....and I always win" kind of attitude.  Well, regardless of where it came from, that's me! As many gardeners are experiencing...it's tomato season!  Many of my coworkers are passing extra tomatoes around the office.  One of the engineers said he would make salsa over the weekend.  My interpretation = salsa contest! My very first attempt at salsa was a rather surprising strawberry rhubarb salsa (get the recipe here!), but I have never made a tomato salsa before.  I have many kitchen-savvy coworkers, so I look forward to the spread of salsas at work. I found an intriguing recipe for avocado salsa on a website called Cooking Classy.  Think Guacamole meets Pico de Gallo.  YUM!  Not only is it delicious, but it looks amazing, too!

Avocado Salsa

Ingredients:

20 oz roma tomatoes, seeded and diced 1 cup chopped red onion 1 large or two small jalapeño, seeded and chopped (leave seeds if you like heat) 1/2 cup chopped cilantro leaves 3 medium avocados 3 Tbsp olive oil 3 Tbsp fresh lime juice 1 clove garlic Salt and pepper to taste

Instructions:

Place red onion in a strainer and rinse under cool water to remove harsh bite.  Drain well.  Put onion, tomato, jalapeño, cilantro, and avocado in a bowl.  In a separate bowl, whisk together olive oil, lime juice, garlic, salt, and pepper.  Pour over vegetable mixture.  Toss gently to evenly coat. Serve with chips, Mexican-inspired entrées, or anything else you desire! Presently enjoying the avocado salsa on some Atlantic Cod with a side of steamed garden carrots and broccoli.  I will be sure to update you all on the winning recipe.  And if it's not mine, I will be sure to procure it and share accordingly. Until next time, Corrie    " ["post_title"]=> string(45) "I Love Early Fall...From My Head...To-ma-toes" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(4) "4938" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-09-22 06:57:56" ["post_modified_gmt"]=> string(19) "2018-09-22 10:57:56" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4938" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } [4]=> object(WP_Post)#285 (24) { ["ID"]=> int(4928) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-09-03 14:00:50" ["post_date_gmt"]=> string(19) "2018-09-03 18:00:50" ["post_content"]=> string(3980) "I am a huge fan of new experiences - but some experiences only need to happen once.  I would hate to discourage anyone from trying the following, and perhaps after some memory-numbing years have passed me by, I will come back for another try.  But for now, I can mark the box done and move on! Let's start at the beginning: one of my coworkers brought home-made pickled ramps (commonly called wild leeks) to a work potluck, and they were fantastic!  This peer of mine is a huge fan of wild-foraging and harvested the ramps himself.  Some time later, I was working on some mountain bike trails with Fellowship of the Wheel, and we uncovered tons and tons of ramps*!  I reeked of onion as I collected them in my jean pockets and my backpack in anticipation of a delicious preparation. I listened to podcasts to pass the time while prepping the ramps - this was a Process with a capital "P."  More than two hours later, I had a robust bowl of beautiful ramp bulbs.  With the encouragement of my coworker, I decided to roast them in olive oil, salt, and pepper.  I roasted them at 375 for ~45 mins. They turned a beautiful caramel color and made the house smell amazing. They taste fantastic, like if garlic and onion were to have a baby. Well, my coworker also advised to eat them in modest portions, as ramps have a laxative effect.  I stored them in a jar in the fridge and tossed small handfuls into my morning scrambles.  I suffered with stomach cramps all week, stubbornly eating them, because I was determined not to waste 3 hours of my weekend preparing a failed dish!  Needless to say, I will not be preparing them in this fashion again.  Perhaps pickling is the ideal method: you eat 2-3 at a time and are good to go with no stomach issues. [caption id="attachment_4935" align="aligncenter" width="520"] That's my very lovely, but VERY tiny, home-grown onion on the right; store-bought onion on the left for scale.[/caption] While on the topic of fails as pertains to plants in the onion family, I will also confess my fails as an onion gardener.  If you've got secrets for growing large organic onions, let me know!  My pathetic crop took up an astronomical amount of garden real estate, and my puny onions are the size of large blueberries.  Adding insult to injury, onions are quite inexpensive, and garden-grown onions are not noticeably more delicious than those at the store. Unless and until I have unlimited garden space and learn more tricks of the trade, I will allocate my garden to more fruitful produce. Until next time, Corrie Austin *For those of you who are not turned off by my experience and curious to forage for ramps, THIS is a great resource.  They are prevalent in the spring and identifiable by their green leaves.  I was digging around in the dirt late August, which is how I was able to find the buried bulbs." ["post_title"]=> string(36) "Some things you only need to do once" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(36) "some-things-you-only-need-to-do-once" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-09-03 10:38:41" ["post_modified_gmt"]=> string(19) "2018-09-03 14:38:41" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4928" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } } ["post"]=> object(WP_Post)#371 (24) { ["ID"]=> int(4955) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-10-07 09:10:40" ["post_date_gmt"]=> string(19) "2018-10-07 13:10:40" ["post_content"]=> string(4440) " I recently embarked on a business and pleasure trip "parfait:" I visited my in-laws, then did some work, then visited my family, then did some more work.  My itinerary: BTV-LAX-PDX-SEA-PHX-BTV...literally, coast to coast and back again! As much as I enjoy balanced home-cooked meals, and as much as I miss them after days on the road, I love taking full advantage of my surroundings to partake in fun and tasty food experiences while on the road.
Stop 1: Los Angeles, CA | Destination: Anaheim, CA While traveling for a work conference, a couple of my peers and I ended up with a customer-free evening.  What better way to spend it than at a pirate-themed dinner theater?!?  Admittedly, our expectations were low; the food was OK, but the show was over the top fun!  It was entertaining for kids and grown-ups alike.  If you ever find yourself in Anaheim, I would highly recommend checking this place out.
Stop 2: Portland, OR | Destination: Vancouver, WA Recently dubbed the most hipster city in America, my hometown of Vancouver, WA earned its reputation honestly through micro-Breweries, Beards, Bicycles, and Burritos (well, tacos, but I was diggin' the hipster "B" theme!)  My parental units live in a cute little condo in downtown Vancouver (not B.C.) Washington (not D.C.).  Ever since the taco joint Little Conejo opened in the old Vancouver Beauty School , my dad has been SUPER excited to take me out for beef tongue tacos.  It was well worth the hype; we also chowed down on lamb, pork, and fish tacos.  YUMM! No trip through Portland would be complete without a fantastic cup of coffee.  I enjoyed a tasty brew from the new-ish, aptly named, Good Coffee, in the up-and-coming, former industrial corner of NW Portland.
Stop 4: Philadelphia My fellow bookclub pal, Samantha, used to live in Philadelphia.  When she found out I was headed there for work, she practically forced me to try her favorite restaurant, Vic Sushi Bar.  She also made menu suggestions.  Done and done.  We didn't even look at the menu!  We enjoyed fantastic sushi in what can only be described as a hole-in-the-wall sushi joint; there is a counter with maybe 6 seats, and one table by the door that is constantly inundated with people picking up to go orders.  Heads up: this place is BYOB.  If you go, I highly recommend ordering the Tuna Dumplings, Fantastic Roll, Ocean Brother roll, and Sansom roll.  There were two of us, we showed up hungry, and we left satisfied.
After eight days on the road, I am very glad to be home again, eating at my own dining room table, and enjoying meals with my husband. Share your favorite food & travel memories below! Or share favorites from your home town!  Local's choice is always best.
Until next time, Corrie Austin
" ["post_title"]=> string(30) "Gastronomy from Coast to Coast" ["post_excerpt"]=> string(208) "Travel with me from coast to coast, enjoying unique and tasty gastronomical experiences, everything from pirates to hipster tacos, from Burlington, VT, to Anaheim, CA, to Vancouver, WA, to Philadelphia, PA. " ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(30) "gastronomy-from-coast-to-coast" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-10-07 19:39:04" ["post_modified_gmt"]=> string(19) "2018-10-07 23:39:04" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4955" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } ["queried_object"]=> object(WP_Term)#282 (16) { ["term_id"]=> int(1) ["name"]=> string(4) "blog" ["slug"]=> string(4) "blog" ["term_group"]=> int(0) ["term_taxonomy_id"]=> int(1) ["taxonomy"]=> string(8) "category" ["description"]=> string(0) "" ["parent"]=> int(0) ["count"]=> int(152) ["filter"]=> string(3) "raw" ["cat_ID"]=> int(1) ["category_count"]=> int(152) ["category_description"]=> string(0) "" ["cat_name"]=> string(4) "blog" ["category_nicename"]=> string(4) "blog" ["category_parent"]=> int(0) } ["queried_object_id"]=> int(1) ["comments"]=> array(0) { } ["comments_by_type"]=> array(4) { ["comment"]=> array(0) { } ["trackback"]=> array(0) { } ["pingback"]=> array(0) { } ["pings"]=> array(0) { } } }
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2 responses to “Gastronomy from Coast to Coast”

  1. So good to catch up with you….and realize I missed this post. Such a busy woman! So glad food is always on your mind no matter how busy you are!

    • Corrie Austin says:

      We both are busy it seems! I can’t believe how long it had been since I last saw you. It really was a treat to see you again. Currently on a train traveling through German countryside – trip is off to a nice start!

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Meghan Markle moves the conversation on diversity with a celebration of food

Food has a wonderful way of bringing people together.  Despite the low-quality video, the clip shows a warming effort on behalf of the royal family to celebrate diversity through food.

The video captures Duchess of Sussex and her mother in their launch of a charity cookbook, “Together: Our Community Cookbook,” to support the survivors o f the Grenfell Tower fire in North Kensington, London in June 2017.  To read more about the event, you can follow this link to the Washington Post story.

Posted: 9-23-2018

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      string(3180) "[caption id="attachment_4984" align="aligncenter" width="520"] Meals taste better when shared with loved ones. Look at that handsome man I get to call husband![/caption]

Last week I found myself back in high school, in a home ec classroom, complete with an eager-beaver teacher's pet.  My friend and I took a Mediterranean Cooking Class through CVU's ACCESS program.  It was both my first time attending an adult cooking class, as well as my first time taking an ACCESS course.  You can find their list of courses HERE.



Things I learned:
  1. Eggplant can be interesting and delicious!  I have never been much of an eggplant fan outside of Baba Ganoush.  BUT, we made a delicious recipe called Moussaka, and I have a whole new appreciation for the vegetable.  My aunt had excess eggplants after growing them in her garden this year.  They are beautiful-looking plants, but she doesn't like eggplants, and neither does anyone else she knows!  I was excited to find a new love for this seemingly un-loved vegetable.
  2. Soaking your eggplants in salt water is a worthwhile step, as it does two things: 1) removes bitterness - grocery store eggplants (as opposed to freshly picked from my aunt's garden!) have been sitting for a while, and they can get bitter; 2) softens the eggplant, which tends to have stringy/fibrous sections.
  3. Teacher's pets are as harmlessly annoying as an adult as they are in high school.
  4. ACCESS CVU's community courses truly embody "community," as evidenced by their passionate instructors, honor-system payment methods, and the providing a gathering space for inquisitive and curious people.
In addition to my new favorite eggplant dish, I also learned to make Stuffed Grape Leaves, Cauliflower in Tomato Sauce, and Baklava.  The class was well worth the 40 dollars, as I enjoyed a delicious dinner, homemade with fellow members of the community, took home leftovers, and have four new recipes I can recreate with confidence! Until next time, Corrie Austin" ["post_title"]=> string(38) "Four Things I learned in Cooking Class" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(38) "four-things-i-learned-in-cooking-class" ["to_ping"]=> string(0) "" ["pinged"]=> string(53) " http://inthekitchenwithbronwyn.com/recipes/moussaka/" ["post_modified"]=> string(19) "2018-10-21 13:24:28" ["post_modified_gmt"]=> string(19) "2018-10-21 17:24:28" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4978" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [1]=> object(WP_Post)#371 (24) { ["ID"]=> int(4955) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-10-07 09:10:40" ["post_date_gmt"]=> string(19) "2018-10-07 13:10:40" ["post_content"]=> string(4440) " I recently embarked on a business and pleasure trip "parfait:" I visited my in-laws, then did some work, then visited my family, then did some more work.  My itinerary: BTV-LAX-PDX-SEA-PHX-BTV...literally, coast to coast and back again! As much as I enjoy balanced home-cooked meals, and as much as I miss them after days on the road, I love taking full advantage of my surroundings to partake in fun and tasty food experiences while on the road.
Stop 1: Los Angeles, CA | Destination: Anaheim, CA While traveling for a work conference, a couple of my peers and I ended up with a customer-free evening.  What better way to spend it than at a pirate-themed dinner theater?!?  Admittedly, our expectations were low; the food was OK, but the show was over the top fun!  It was entertaining for kids and grown-ups alike.  If you ever find yourself in Anaheim, I would highly recommend checking this place out.
Stop 2: Portland, OR | Destination: Vancouver, WA Recently dubbed the most hipster city in America, my hometown of Vancouver, WA earned its reputation honestly through micro-Breweries, Beards, Bicycles, and Burritos (well, tacos, but I was diggin' the hipster "B" theme!)  My parental units live in a cute little condo in downtown Vancouver (not B.C.) Washington (not D.C.).  Ever since the taco joint Little Conejo opened in the old Vancouver Beauty School , my dad has been SUPER excited to take me out for beef tongue tacos.  It was well worth the hype; we also chowed down on lamb, pork, and fish tacos.  YUMM! No trip through Portland would be complete without a fantastic cup of coffee.  I enjoyed a tasty brew from the new-ish, aptly named, Good Coffee, in the up-and-coming, former industrial corner of NW Portland.
Stop 4: Philadelphia My fellow bookclub pal, Samantha, used to live in Philadelphia.  When she found out I was headed there for work, she practically forced me to try her favorite restaurant, Vic Sushi Bar.  She also made menu suggestions.  Done and done.  We didn't even look at the menu!  We enjoyed fantastic sushi in what can only be described as a hole-in-the-wall sushi joint; there is a counter with maybe 6 seats, and one table by the door that is constantly inundated with people picking up to go orders.  Heads up: this place is BYOB.  If you go, I highly recommend ordering the Tuna Dumplings, Fantastic Roll, Ocean Brother roll, and Sansom roll.  There were two of us, we showed up hungry, and we left satisfied.
After eight days on the road, I am very glad to be home again, eating at my own dining room table, and enjoying meals with my husband. Share your favorite food & travel memories below! Or share favorites from your home town!  Local's choice is always best.
Until next time, Corrie Austin
" ["post_title"]=> string(30) "Gastronomy from Coast to Coast" ["post_excerpt"]=> string(208) "Travel with me from coast to coast, enjoying unique and tasty gastronomical experiences, everything from pirates to hipster tacos, from Burlington, VT, to Anaheim, CA, to Vancouver, WA, to Philadelphia, PA. " ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(30) "gastronomy-from-coast-to-coast" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-10-07 19:39:04" ["post_modified_gmt"]=> string(19) "2018-10-07 23:39:04" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4955" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } [2]=> object(WP_Post)#368 (24) { ["ID"]=> int(4951) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2018-09-23 11:18:51" ["post_date_gmt"]=> string(19) "2018-09-23 15:18:51" ["post_content"]=> string(1001) "Food has a wonderful way of bringing people together.  Despite the low-quality video, the clip shows a warming effort on behalf of the royal family to celebrate diversity through food. The video captures Duchess of Sussex and her mother in their launch of a charity cookbook, "Together: Our Community Cookbook," to support the survivors o f the Grenfell Tower fire in North Kensington, London in June 2017.  To read more about the event, you can follow this link to the Washington Post story. " ["post_title"]=> string(76) "Meghan Markle moves the conversation on diversity with a celebration of food" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(76) "meghan-markle-moves-the-conversation-on-diversity-with-a-celebration-of-food" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-09-23 11:24:54" ["post_modified_gmt"]=> string(19) "2018-09-23 15:24:54" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4951" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [3]=> object(WP_Post)#367 (24) { ["ID"]=> int(4938) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2018-09-16 20:30:06" ["post_date_gmt"]=> string(19) "2018-09-17 00:30:06" ["post_content"]=> string(3224) " I can't quite place where my competitive nature comes from...I come from a family of educators, thespians, and mathematicians - none of which I associate with an attitude of "everything is a competition....and I always win" kind of attitude.  Well, regardless of where it came from, that's me! As many gardeners are experiencing...it's tomato season!  Many of my coworkers are passing extra tomatoes around the office.  One of the engineers said he would make salsa over the weekend.  My interpretation = salsa contest! My very first attempt at salsa was a rather surprising strawberry rhubarb salsa (get the recipe here!), but I have never made a tomato salsa before.  I have many kitchen-savvy coworkers, so I look forward to the spread of salsas at work. I found an intriguing recipe for avocado salsa on a website called Cooking Classy.  Think Guacamole meets Pico de Gallo.  YUM!  Not only is it delicious, but it looks amazing, too!

Avocado Salsa

Ingredients:

20 oz roma tomatoes, seeded and diced 1 cup chopped red onion 1 large or two small jalapeño, seeded and chopped (leave seeds if you like heat) 1/2 cup chopped cilantro leaves 3 medium avocados 3 Tbsp olive oil 3 Tbsp fresh lime juice 1 clove garlic Salt and pepper to taste

Instructions:

Place red onion in a strainer and rinse under cool water to remove harsh bite.  Drain well.  Put onion, tomato, jalapeño, cilantro, and avocado in a bowl.  In a separate bowl, whisk together olive oil, lime juice, garlic, salt, and pepper.  Pour over vegetable mixture.  Toss gently to evenly coat. Serve with chips, Mexican-inspired entrées, or anything else you desire! Presently enjoying the avocado salsa on some Atlantic Cod with a side of steamed garden carrots and broccoli.  I will be sure to update you all on the winning recipe.  And if it's not mine, I will be sure to procure it and share accordingly. Until next time, Corrie    " ["post_title"]=> string(45) "I Love Early Fall...From My Head...To-ma-toes" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(4) "4938" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-09-22 06:57:56" ["post_modified_gmt"]=> string(19) "2018-09-22 10:57:56" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4938" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } [4]=> object(WP_Post)#285 (24) { ["ID"]=> int(4928) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-09-03 14:00:50" ["post_date_gmt"]=> string(19) "2018-09-03 18:00:50" ["post_content"]=> string(3980) "I am a huge fan of new experiences - but some experiences only need to happen once.  I would hate to discourage anyone from trying the following, and perhaps after some memory-numbing years have passed me by, I will come back for another try.  But for now, I can mark the box done and move on! Let's start at the beginning: one of my coworkers brought home-made pickled ramps (commonly called wild leeks) to a work potluck, and they were fantastic!  This peer of mine is a huge fan of wild-foraging and harvested the ramps himself.  Some time later, I was working on some mountain bike trails with Fellowship of the Wheel, and we uncovered tons and tons of ramps*!  I reeked of onion as I collected them in my jean pockets and my backpack in anticipation of a delicious preparation. I listened to podcasts to pass the time while prepping the ramps - this was a Process with a capital "P."  More than two hours later, I had a robust bowl of beautiful ramp bulbs.  With the encouragement of my coworker, I decided to roast them in olive oil, salt, and pepper.  I roasted them at 375 for ~45 mins. They turned a beautiful caramel color and made the house smell amazing. They taste fantastic, like if garlic and onion were to have a baby. Well, my coworker also advised to eat them in modest portions, as ramps have a laxative effect.  I stored them in a jar in the fridge and tossed small handfuls into my morning scrambles.  I suffered with stomach cramps all week, stubbornly eating them, because I was determined not to waste 3 hours of my weekend preparing a failed dish!  Needless to say, I will not be preparing them in this fashion again.  Perhaps pickling is the ideal method: you eat 2-3 at a time and are good to go with no stomach issues. [caption id="attachment_4935" align="aligncenter" width="520"] That's my very lovely, but VERY tiny, home-grown onion on the right; store-bought onion on the left for scale.[/caption] While on the topic of fails as pertains to plants in the onion family, I will also confess my fails as an onion gardener.  If you've got secrets for growing large organic onions, let me know!  My pathetic crop took up an astronomical amount of garden real estate, and my puny onions are the size of large blueberries.  Adding insult to injury, onions are quite inexpensive, and garden-grown onions are not noticeably more delicious than those at the store. Unless and until I have unlimited garden space and learn more tricks of the trade, I will allocate my garden to more fruitful produce. Until next time, Corrie Austin *For those of you who are not turned off by my experience and curious to forage for ramps, THIS is a great resource.  They are prevalent in the spring and identifiable by their green leaves.  I was digging around in the dirt late August, which is how I was able to find the buried bulbs." 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The video captures Duchess of Sussex and her mother in their launch of a charity cookbook, "Together: Our Community Cookbook," to support the survivors o f the Grenfell Tower fire in North Kensington, London in June 2017.  To read more about the event, you can follow this link to the Washington Post story. 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Such a busy woman! So glad food is always on your mind no matter how busy you are!" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(1) { [208688]=> object(WP_Comment)#1056 (18) { ["comment_ID"]=> string(6) "208688" ["comment_post_ID"]=> string(4) "4955" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(12) "46.183.103.8" ["comment_date"]=> string(19) "2018-10-23 02:47:57" ["comment_date_gmt"]=> string(19) "2018-10-23 06:47:57" ["comment_content"]=> string(216) "We both are busy it seems! I can't believe how long it had been since I last saw you. It really was a treat to see you again. Currently on a train traveling through German countryside - trip is off to a nice start!" 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I can't believe how long it had been since I last saw you. It really was a treat to see you again. Currently on a train traveling through German countryside - trip is off to a nice start!" 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Such a busy woman! So glad food is always on your mind no matter how busy you are!" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(1) { [208688]=> object(WP_Comment)#1056 (18) { ["comment_ID"]=> string(6) "208688" ["comment_post_ID"]=> string(4) "4955" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(12) "46.183.103.8" ["comment_date"]=> string(19) "2018-10-23 02:47:57" ["comment_date_gmt"]=> string(19) "2018-10-23 06:47:57" ["comment_content"]=> string(216) "We both are busy it seems! I can't believe how long it had been since I last saw you. It really was a treat to see you again. Currently on a train traveling through German countryside - trip is off to a nice start!" 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I Love Early Fall…From My Head…To-ma-toes

I can’t quite place where my competitive nature comes from…I come from a family of educators, thespians, and mathematicians – none of which I associate with an attitude of “everything is a competition….and I always win” kind of attitude.  Well, regardless of where it came from, that’s me!

As many gardeners are experiencing…it’s tomato season!  Many of my coworkers are passing extra tomatoes around the office.  One of the engineers said he would make salsa over the weekend.  My interpretation = salsa contest!

My very first attempt at salsa was a rather surprising strawberry rhubarb salsa (get the recipe here!), but I have never made a tomato salsa before.  I have many kitchen-savvy coworkers, so I look forward to the spread of salsas at work.

I found an intriguing recipe for avocado salsa on a website called Cooking Classy.  Think Guacamole meets Pico de Gallo.  YUM!  Not only is it delicious, but it looks amazing, too!

Avocado Salsa

Ingredients:

20 oz roma tomatoes, seeded and diced

1 cup chopped red onion

1 large or two small jalapeño, seeded and chopped (leave seeds if you like heat)

1/2 cup chopped cilantro leaves

3 medium avocados

3 Tbsp olive oil

3 Tbsp fresh lime juice

1 clove garlic

Salt and pepper to taste

Instructions:

Place red onion in a strainer and rinse under cool water to remove harsh bite.  Drain well.  Put onion, tomato, jalapeño, cilantro, and avocado in a bowl.  In a separate bowl, whisk together olive oil, lime juice, garlic, salt, and pepper.  Pour over vegetable mixture.  Toss gently to evenly coat. Serve with chips, Mexican-inspired entrées, or anything else you desire!

Presently enjoying the avocado salsa on some Atlantic Cod with a side of steamed garden carrots and broccoli.  I will be sure to update you all on the winning recipe.  And if it’s not mine, I will be sure to procure it and share accordingly.

Until next time,

Corrie

 

 

Posted: 9-16-2018

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      string(3180) "[caption id="attachment_4984" align="aligncenter" width="520"] Meals taste better when shared with loved ones. Look at that handsome man I get to call husband![/caption]

Last week I found myself back in high school, in a home ec classroom, complete with an eager-beaver teacher's pet.  My friend and I took a Mediterranean Cooking Class through CVU's ACCESS program.  It was both my first time attending an adult cooking class, as well as my first time taking an ACCESS course.  You can find their list of courses HERE.



Things I learned:
  1. Eggplant can be interesting and delicious!  I have never been much of an eggplant fan outside of Baba Ganoush.  BUT, we made a delicious recipe called Moussaka, and I have a whole new appreciation for the vegetable.  My aunt had excess eggplants after growing them in her garden this year.  They are beautiful-looking plants, but she doesn't like eggplants, and neither does anyone else she knows!  I was excited to find a new love for this seemingly un-loved vegetable.
  2. Soaking your eggplants in salt water is a worthwhile step, as it does two things: 1) removes bitterness - grocery store eggplants (as opposed to freshly picked from my aunt's garden!) have been sitting for a while, and they can get bitter; 2) softens the eggplant, which tends to have stringy/fibrous sections.
  3. Teacher's pets are as harmlessly annoying as an adult as they are in high school.
  4. ACCESS CVU's community courses truly embody "community," as evidenced by their passionate instructors, honor-system payment methods, and the providing a gathering space for inquisitive and curious people.
In addition to my new favorite eggplant dish, I also learned to make Stuffed Grape Leaves, Cauliflower in Tomato Sauce, and Baklava.  The class was well worth the 40 dollars, as I enjoyed a delicious dinner, homemade with fellow members of the community, took home leftovers, and have four new recipes I can recreate with confidence! Until next time, Corrie Austin" ["post_title"]=> string(38) "Four Things I learned in Cooking Class" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(38) "four-things-i-learned-in-cooking-class" ["to_ping"]=> string(0) "" ["pinged"]=> string(53) " http://inthekitchenwithbronwyn.com/recipes/moussaka/" ["post_modified"]=> string(19) "2018-10-21 13:24:28" ["post_modified_gmt"]=> string(19) "2018-10-21 17:24:28" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4978" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [1]=> object(WP_Post)#371 (24) { ["ID"]=> int(4955) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-10-07 09:10:40" ["post_date_gmt"]=> string(19) "2018-10-07 13:10:40" ["post_content"]=> string(4440) " I recently embarked on a business and pleasure trip "parfait:" I visited my in-laws, then did some work, then visited my family, then did some more work.  My itinerary: BTV-LAX-PDX-SEA-PHX-BTV...literally, coast to coast and back again! As much as I enjoy balanced home-cooked meals, and as much as I miss them after days on the road, I love taking full advantage of my surroundings to partake in fun and tasty food experiences while on the road.
Stop 1: Los Angeles, CA | Destination: Anaheim, CA While traveling for a work conference, a couple of my peers and I ended up with a customer-free evening.  What better way to spend it than at a pirate-themed dinner theater?!?  Admittedly, our expectations were low; the food was OK, but the show was over the top fun!  It was entertaining for kids and grown-ups alike.  If you ever find yourself in Anaheim, I would highly recommend checking this place out.
Stop 2: Portland, OR | Destination: Vancouver, WA Recently dubbed the most hipster city in America, my hometown of Vancouver, WA earned its reputation honestly through micro-Breweries, Beards, Bicycles, and Burritos (well, tacos, but I was diggin' the hipster "B" theme!)  My parental units live in a cute little condo in downtown Vancouver (not B.C.) Washington (not D.C.).  Ever since the taco joint Little Conejo opened in the old Vancouver Beauty School , my dad has been SUPER excited to take me out for beef tongue tacos.  It was well worth the hype; we also chowed down on lamb, pork, and fish tacos.  YUMM! No trip through Portland would be complete without a fantastic cup of coffee.  I enjoyed a tasty brew from the new-ish, aptly named, Good Coffee, in the up-and-coming, former industrial corner of NW Portland.
Stop 4: Philadelphia My fellow bookclub pal, Samantha, used to live in Philadelphia.  When she found out I was headed there for work, she practically forced me to try her favorite restaurant, Vic Sushi Bar.  She also made menu suggestions.  Done and done.  We didn't even look at the menu!  We enjoyed fantastic sushi in what can only be described as a hole-in-the-wall sushi joint; there is a counter with maybe 6 seats, and one table by the door that is constantly inundated with people picking up to go orders.  Heads up: this place is BYOB.  If you go, I highly recommend ordering the Tuna Dumplings, Fantastic Roll, Ocean Brother roll, and Sansom roll.  There were two of us, we showed up hungry, and we left satisfied.
After eight days on the road, I am very glad to be home again, eating at my own dining room table, and enjoying meals with my husband. Share your favorite food & travel memories below! Or share favorites from your home town!  Local's choice is always best.
Until next time, Corrie Austin
" ["post_title"]=> string(30) "Gastronomy from Coast to Coast" ["post_excerpt"]=> string(208) "Travel with me from coast to coast, enjoying unique and tasty gastronomical experiences, everything from pirates to hipster tacos, from Burlington, VT, to Anaheim, CA, to Vancouver, WA, to Philadelphia, PA. " ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(30) "gastronomy-from-coast-to-coast" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-10-07 19:39:04" ["post_modified_gmt"]=> string(19) "2018-10-07 23:39:04" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4955" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } [2]=> object(WP_Post)#368 (24) { ["ID"]=> int(4951) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2018-09-23 11:18:51" ["post_date_gmt"]=> string(19) "2018-09-23 15:18:51" ["post_content"]=> string(1001) "Food has a wonderful way of bringing people together.  Despite the low-quality video, the clip shows a warming effort on behalf of the royal family to celebrate diversity through food. The video captures Duchess of Sussex and her mother in their launch of a charity cookbook, "Together: Our Community Cookbook," to support the survivors o f the Grenfell Tower fire in North Kensington, London in June 2017.  To read more about the event, you can follow this link to the Washington Post story. " ["post_title"]=> string(76) "Meghan Markle moves the conversation on diversity with a celebration of food" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(76) "meghan-markle-moves-the-conversation-on-diversity-with-a-celebration-of-food" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-09-23 11:24:54" ["post_modified_gmt"]=> string(19) "2018-09-23 15:24:54" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4951" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [3]=> object(WP_Post)#367 (24) { ["ID"]=> int(4938) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2018-09-16 20:30:06" ["post_date_gmt"]=> string(19) "2018-09-17 00:30:06" ["post_content"]=> string(3224) " I can't quite place where my competitive nature comes from...I come from a family of educators, thespians, and mathematicians - none of which I associate with an attitude of "everything is a competition....and I always win" kind of attitude.  Well, regardless of where it came from, that's me! As many gardeners are experiencing...it's tomato season!  Many of my coworkers are passing extra tomatoes around the office.  One of the engineers said he would make salsa over the weekend.  My interpretation = salsa contest! My very first attempt at salsa was a rather surprising strawberry rhubarb salsa (get the recipe here!), but I have never made a tomato salsa before.  I have many kitchen-savvy coworkers, so I look forward to the spread of salsas at work. I found an intriguing recipe for avocado salsa on a website called Cooking Classy.  Think Guacamole meets Pico de Gallo.  YUM!  Not only is it delicious, but it looks amazing, too!

Avocado Salsa

Ingredients:

20 oz roma tomatoes, seeded and diced 1 cup chopped red onion 1 large or two small jalapeño, seeded and chopped (leave seeds if you like heat) 1/2 cup chopped cilantro leaves 3 medium avocados 3 Tbsp olive oil 3 Tbsp fresh lime juice 1 clove garlic Salt and pepper to taste

Instructions:

Place red onion in a strainer and rinse under cool water to remove harsh bite.  Drain well.  Put onion, tomato, jalapeño, cilantro, and avocado in a bowl.  In a separate bowl, whisk together olive oil, lime juice, garlic, salt, and pepper.  Pour over vegetable mixture.  Toss gently to evenly coat. Serve with chips, Mexican-inspired entrées, or anything else you desire! Presently enjoying the avocado salsa on some Atlantic Cod with a side of steamed garden carrots and broccoli.  I will be sure to update you all on the winning recipe.  And if it's not mine, I will be sure to procure it and share accordingly. Until next time, Corrie    " ["post_title"]=> string(45) "I Love Early Fall...From My Head...To-ma-toes" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(4) "4938" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-09-22 06:57:56" ["post_modified_gmt"]=> string(19) "2018-09-22 10:57:56" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4938" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } [4]=> object(WP_Post)#285 (24) { ["ID"]=> int(4928) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-09-03 14:00:50" ["post_date_gmt"]=> string(19) "2018-09-03 18:00:50" ["post_content"]=> string(3980) "I am a huge fan of new experiences - but some experiences only need to happen once.  I would hate to discourage anyone from trying the following, and perhaps after some memory-numbing years have passed me by, I will come back for another try.  But for now, I can mark the box done and move on! Let's start at the beginning: one of my coworkers brought home-made pickled ramps (commonly called wild leeks) to a work potluck, and they were fantastic!  This peer of mine is a huge fan of wild-foraging and harvested the ramps himself.  Some time later, I was working on some mountain bike trails with Fellowship of the Wheel, and we uncovered tons and tons of ramps*!  I reeked of onion as I collected them in my jean pockets and my backpack in anticipation of a delicious preparation. I listened to podcasts to pass the time while prepping the ramps - this was a Process with a capital "P."  More than two hours later, I had a robust bowl of beautiful ramp bulbs.  With the encouragement of my coworker, I decided to roast them in olive oil, salt, and pepper.  I roasted them at 375 for ~45 mins. They turned a beautiful caramel color and made the house smell amazing. They taste fantastic, like if garlic and onion were to have a baby. Well, my coworker also advised to eat them in modest portions, as ramps have a laxative effect.  I stored them in a jar in the fridge and tossed small handfuls into my morning scrambles.  I suffered with stomach cramps all week, stubbornly eating them, because I was determined not to waste 3 hours of my weekend preparing a failed dish!  Needless to say, I will not be preparing them in this fashion again.  Perhaps pickling is the ideal method: you eat 2-3 at a time and are good to go with no stomach issues. [caption id="attachment_4935" align="aligncenter" width="520"] That's my very lovely, but VERY tiny, home-grown onion on the right; store-bought onion on the left for scale.[/caption] While on the topic of fails as pertains to plants in the onion family, I will also confess my fails as an onion gardener.  If you've got secrets for growing large organic onions, let me know!  My pathetic crop took up an astronomical amount of garden real estate, and my puny onions are the size of large blueberries.  Adding insult to injury, onions are quite inexpensive, and garden-grown onions are not noticeably more delicious than those at the store. Unless and until I have unlimited garden space and learn more tricks of the trade, I will allocate my garden to more fruitful produce. Until next time, Corrie Austin *For those of you who are not turned off by my experience and curious to forage for ramps, THIS is a great resource.  They are prevalent in the spring and identifiable by their green leaves.  I was digging around in the dirt late August, which is how I was able to find the buried bulbs." 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As many gardeners are experiencing...it's tomato season!  Many of my coworkers are passing extra tomatoes around the office.  One of the engineers said he would make salsa over the weekend.  My interpretation = salsa contest! My very first attempt at salsa was a rather surprising strawberry rhubarb salsa (get the recipe here!), but I have never made a tomato salsa before.  I have many kitchen-savvy coworkers, so I look forward to the spread of salsas at work. I found an intriguing recipe for avocado salsa on a website called Cooking Classy.  Think Guacamole meets Pico de Gallo.  YUM!  Not only is it delicious, but it looks amazing, too!

Avocado Salsa

Ingredients:

20 oz roma tomatoes, seeded and diced 1 cup chopped red onion 1 large or two small jalapeño, seeded and chopped (leave seeds if you like heat) 1/2 cup chopped cilantro leaves 3 medium avocados 3 Tbsp olive oil 3 Tbsp fresh lime juice 1 clove garlic Salt and pepper to taste

Instructions:

Place red onion in a strainer and rinse under cool water to remove harsh bite.  Drain well.  Put onion, tomato, jalapeño, cilantro, and avocado in a bowl.  In a separate bowl, whisk together olive oil, lime juice, garlic, salt, and pepper.  Pour over vegetable mixture.  Toss gently to evenly coat. Serve with chips, Mexican-inspired entrées, or anything else you desire! Presently enjoying the avocado salsa on some Atlantic Cod with a side of steamed garden carrots and broccoli.  I will be sure to update you all on the winning recipe.  And if it's not mine, I will be sure to procure it and share accordingly. Until next time, Corrie    " ["post_title"]=> string(45) "I Love Early Fall...From My Head...To-ma-toes" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(4) "4938" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-09-22 06:57:56" ["post_modified_gmt"]=> string(19) "2018-09-22 10:57:56" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4938" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } ["queried_object"]=> object(WP_Term)#282 (16) { ["term_id"]=> int(1) ["name"]=> string(4) "blog" ["slug"]=> string(4) "blog" ["term_group"]=> int(0) ["term_taxonomy_id"]=> int(1) ["taxonomy"]=> string(8) "category" ["description"]=> string(0) "" ["parent"]=> int(0) ["count"]=> int(152) ["filter"]=> string(3) "raw" ["cat_ID"]=> int(1) ["category_count"]=> int(152) ["category_description"]=> string(0) "" ["cat_name"]=> string(4) "blog" ["category_nicename"]=> string(4) "blog" ["category_parent"]=> int(0) } ["queried_object_id"]=> int(1) ["comments"]=> array(0) { } ["comments_by_type"]=> array(4) { ["comment"]=> array(0) { } ["trackback"]=> array(0) { } ["pingback"]=> array(0) { } ["pings"]=> array(0) { } } }
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2 responses to “I Love Early Fall…From My Head…To-ma-toes”

  1. Kellie Kutkey says:

    I’m going to try this. Terri and I are harvesting the end of her tomatoes (“to-ma-toes” . . . CUTE!!) next week and I can do it then. I think I’ll get some green tomato salsa out of it as well, I’ll send a pic. How do I do that on the blog?
    With much love 🍅❤️🍅

    • Corrie Austin says:

      I tied for first place! I’m collecting the other recipes, as we had a VERY tasty salsa spread. There was an impressive variety of flavors and tastes. It was a huge success!

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Some things you only need to do once

I am a huge fan of new experiences – but some experiences only need to happen once.  I would hate to discourage anyone from trying the following, and perhaps after some memory-numbing years have passed me by, I will come back for another try.  But for now, I can mark the box done and move on!

Let’s start at the beginning: one of my coworkers brought home-made pickled ramps (commonly called wild leeks) to a work potluck, and they were fantastic!  This peer of mine is a huge fan of wild-foraging and harvested the ramps himself.  Some time later, I was working on some mountain bike trails with Fellowship of the Wheel, and we uncovered tons and tons of ramps*!  I reeked of onion as I collected them in my jean pockets and my backpack in anticipation of a delicious preparation.

I listened to podcasts to pass the time while prepping the ramps – this was a Process with a capital “P.”  More than two hours later, I had a robust bowl of beautiful ramp bulbs.  With the encouragement of my coworker, I decided to roast them in olive oil, salt, and pepper.  I roasted them at 375 for ~45 mins. They turned a beautiful caramel color and made the house smell amazing. They taste fantastic, like if garlic and onion were to have a baby.

Well, my coworker also advised to eat them in modest portions, as ramps have a laxative effect.  I stored them in a jar in the fridge and tossed small handfuls into my morning scrambles.  I suffered with stomach cramps all week, stubbornly eating them, because I was determined not to waste 3 hours of my weekend preparing a failed dish!  Needless to say, I will not be preparing them in this fashion again.  Perhaps pickling is the ideal method: you eat 2-3 at a time and are good to go with no stomach issues.

That’s my very lovely, but VERY tiny, home-grown onion on the right; store-bought onion on the left for scale.

While on the topic of fails as pertains to plants in the onion family, I will also confess my fails as an onion gardener.  If you’ve got secrets for growing large organic onions, let me know!  My pathetic crop took up an astronomical amount of garden real estate, and my puny onions are the size of large blueberries.  Adding insult to injury, onions are quite inexpensive, and garden-grown onions are not noticeably more delicious than those at the store. Unless and until I have unlimited garden space and learn more tricks of the trade, I will allocate my garden to more fruitful produce.

Until next time,

Corrie Austin

*For those of you who are not turned off by my experience and curious to forage for ramps, THIS is a great resource.  They are prevalent in the spring and identifiable by their green leaves.  I was digging around in the dirt late August, which is how I was able to find the buried bulbs.

Posted: 9-3-2018

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      string(3180) "[caption id="attachment_4984" align="aligncenter" width="520"] Meals taste better when shared with loved ones. Look at that handsome man I get to call husband![/caption]

Last week I found myself back in high school, in a home ec classroom, complete with an eager-beaver teacher's pet.  My friend and I took a Mediterranean Cooking Class through CVU's ACCESS program.  It was both my first time attending an adult cooking class, as well as my first time taking an ACCESS course.  You can find their list of courses HERE.



Things I learned:
  1. Eggplant can be interesting and delicious!  I have never been much of an eggplant fan outside of Baba Ganoush.  BUT, we made a delicious recipe called Moussaka, and I have a whole new appreciation for the vegetable.  My aunt had excess eggplants after growing them in her garden this year.  They are beautiful-looking plants, but she doesn't like eggplants, and neither does anyone else she knows!  I was excited to find a new love for this seemingly un-loved vegetable.
  2. Soaking your eggplants in salt water is a worthwhile step, as it does two things: 1) removes bitterness - grocery store eggplants (as opposed to freshly picked from my aunt's garden!) have been sitting for a while, and they can get bitter; 2) softens the eggplant, which tends to have stringy/fibrous sections.
  3. Teacher's pets are as harmlessly annoying as an adult as they are in high school.
  4. ACCESS CVU's community courses truly embody "community," as evidenced by their passionate instructors, honor-system payment methods, and the providing a gathering space for inquisitive and curious people.
In addition to my new favorite eggplant dish, I also learned to make Stuffed Grape Leaves, Cauliflower in Tomato Sauce, and Baklava.  The class was well worth the 40 dollars, as I enjoyed a delicious dinner, homemade with fellow members of the community, took home leftovers, and have four new recipes I can recreate with confidence! Until next time, Corrie Austin" ["post_title"]=> string(38) "Four Things I learned in Cooking Class" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(38) "four-things-i-learned-in-cooking-class" ["to_ping"]=> string(0) "" ["pinged"]=> string(53) " http://inthekitchenwithbronwyn.com/recipes/moussaka/" ["post_modified"]=> string(19) "2018-10-21 13:24:28" ["post_modified_gmt"]=> string(19) "2018-10-21 17:24:28" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4978" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [1]=> object(WP_Post)#371 (24) { ["ID"]=> int(4955) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-10-07 09:10:40" ["post_date_gmt"]=> string(19) "2018-10-07 13:10:40" ["post_content"]=> string(4440) " I recently embarked on a business and pleasure trip "parfait:" I visited my in-laws, then did some work, then visited my family, then did some more work.  My itinerary: BTV-LAX-PDX-SEA-PHX-BTV...literally, coast to coast and back again! As much as I enjoy balanced home-cooked meals, and as much as I miss them after days on the road, I love taking full advantage of my surroundings to partake in fun and tasty food experiences while on the road.
Stop 1: Los Angeles, CA | Destination: Anaheim, CA While traveling for a work conference, a couple of my peers and I ended up with a customer-free evening.  What better way to spend it than at a pirate-themed dinner theater?!?  Admittedly, our expectations were low; the food was OK, but the show was over the top fun!  It was entertaining for kids and grown-ups alike.  If you ever find yourself in Anaheim, I would highly recommend checking this place out.
Stop 2: Portland, OR | Destination: Vancouver, WA Recently dubbed the most hipster city in America, my hometown of Vancouver, WA earned its reputation honestly through micro-Breweries, Beards, Bicycles, and Burritos (well, tacos, but I was diggin' the hipster "B" theme!)  My parental units live in a cute little condo in downtown Vancouver (not B.C.) Washington (not D.C.).  Ever since the taco joint Little Conejo opened in the old Vancouver Beauty School , my dad has been SUPER excited to take me out for beef tongue tacos.  It was well worth the hype; we also chowed down on lamb, pork, and fish tacos.  YUMM! No trip through Portland would be complete without a fantastic cup of coffee.  I enjoyed a tasty brew from the new-ish, aptly named, Good Coffee, in the up-and-coming, former industrial corner of NW Portland.
Stop 4: Philadelphia My fellow bookclub pal, Samantha, used to live in Philadelphia.  When she found out I was headed there for work, she practically forced me to try her favorite restaurant, Vic Sushi Bar.  She also made menu suggestions.  Done and done.  We didn't even look at the menu!  We enjoyed fantastic sushi in what can only be described as a hole-in-the-wall sushi joint; there is a counter with maybe 6 seats, and one table by the door that is constantly inundated with people picking up to go orders.  Heads up: this place is BYOB.  If you go, I highly recommend ordering the Tuna Dumplings, Fantastic Roll, Ocean Brother roll, and Sansom roll.  There were two of us, we showed up hungry, and we left satisfied.
After eight days on the road, I am very glad to be home again, eating at my own dining room table, and enjoying meals with my husband. Share your favorite food & travel memories below! Or share favorites from your home town!  Local's choice is always best.
Until next time, Corrie Austin
" ["post_title"]=> string(30) "Gastronomy from Coast to Coast" ["post_excerpt"]=> string(208) "Travel with me from coast to coast, enjoying unique and tasty gastronomical experiences, everything from pirates to hipster tacos, from Burlington, VT, to Anaheim, CA, to Vancouver, WA, to Philadelphia, PA. " ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(30) "gastronomy-from-coast-to-coast" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-10-07 19:39:04" ["post_modified_gmt"]=> string(19) "2018-10-07 23:39:04" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4955" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } [2]=> object(WP_Post)#368 (24) { ["ID"]=> int(4951) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2018-09-23 11:18:51" ["post_date_gmt"]=> string(19) "2018-09-23 15:18:51" ["post_content"]=> string(1001) "Food has a wonderful way of bringing people together.  Despite the low-quality video, the clip shows a warming effort on behalf of the royal family to celebrate diversity through food. The video captures Duchess of Sussex and her mother in their launch of a charity cookbook, "Together: Our Community Cookbook," to support the survivors o f the Grenfell Tower fire in North Kensington, London in June 2017.  To read more about the event, you can follow this link to the Washington Post story. " ["post_title"]=> string(76) "Meghan Markle moves the conversation on diversity with a celebration of food" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(76) "meghan-markle-moves-the-conversation-on-diversity-with-a-celebration-of-food" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-09-23 11:24:54" ["post_modified_gmt"]=> string(19) "2018-09-23 15:24:54" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4951" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [3]=> object(WP_Post)#367 (24) { ["ID"]=> int(4938) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2018-09-16 20:30:06" ["post_date_gmt"]=> string(19) "2018-09-17 00:30:06" ["post_content"]=> string(3224) " I can't quite place where my competitive nature comes from...I come from a family of educators, thespians, and mathematicians - none of which I associate with an attitude of "everything is a competition....and I always win" kind of attitude.  Well, regardless of where it came from, that's me! As many gardeners are experiencing...it's tomato season!  Many of my coworkers are passing extra tomatoes around the office.  One of the engineers said he would make salsa over the weekend.  My interpretation = salsa contest! My very first attempt at salsa was a rather surprising strawberry rhubarb salsa (get the recipe here!), but I have never made a tomato salsa before.  I have many kitchen-savvy coworkers, so I look forward to the spread of salsas at work. I found an intriguing recipe for avocado salsa on a website called Cooking Classy.  Think Guacamole meets Pico de Gallo.  YUM!  Not only is it delicious, but it looks amazing, too!

Avocado Salsa

Ingredients:

20 oz roma tomatoes, seeded and diced 1 cup chopped red onion 1 large or two small jalapeño, seeded and chopped (leave seeds if you like heat) 1/2 cup chopped cilantro leaves 3 medium avocados 3 Tbsp olive oil 3 Tbsp fresh lime juice 1 clove garlic Salt and pepper to taste

Instructions:

Place red onion in a strainer and rinse under cool water to remove harsh bite.  Drain well.  Put onion, tomato, jalapeño, cilantro, and avocado in a bowl.  In a separate bowl, whisk together olive oil, lime juice, garlic, salt, and pepper.  Pour over vegetable mixture.  Toss gently to evenly coat. Serve with chips, Mexican-inspired entrées, or anything else you desire! Presently enjoying the avocado salsa on some Atlantic Cod with a side of steamed garden carrots and broccoli.  I will be sure to update you all on the winning recipe.  And if it's not mine, I will be sure to procure it and share accordingly. Until next time, Corrie    " ["post_title"]=> string(45) "I Love Early Fall...From My Head...To-ma-toes" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(4) "4938" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-09-22 06:57:56" ["post_modified_gmt"]=> string(19) "2018-09-22 10:57:56" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4938" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } [4]=> object(WP_Post)#285 (24) { ["ID"]=> int(4928) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-09-03 14:00:50" ["post_date_gmt"]=> string(19) "2018-09-03 18:00:50" ["post_content"]=> string(3980) "I am a huge fan of new experiences - but some experiences only need to happen once.  I would hate to discourage anyone from trying the following, and perhaps after some memory-numbing years have passed me by, I will come back for another try.  But for now, I can mark the box done and move on! Let's start at the beginning: one of my coworkers brought home-made pickled ramps (commonly called wild leeks) to a work potluck, and they were fantastic!  This peer of mine is a huge fan of wild-foraging and harvested the ramps himself.  Some time later, I was working on some mountain bike trails with Fellowship of the Wheel, and we uncovered tons and tons of ramps*!  I reeked of onion as I collected them in my jean pockets and my backpack in anticipation of a delicious preparation. I listened to podcasts to pass the time while prepping the ramps - this was a Process with a capital "P."  More than two hours later, I had a robust bowl of beautiful ramp bulbs.  With the encouragement of my coworker, I decided to roast them in olive oil, salt, and pepper.  I roasted them at 375 for ~45 mins. They turned a beautiful caramel color and made the house smell amazing. They taste fantastic, like if garlic and onion were to have a baby. Well, my coworker also advised to eat them in modest portions, as ramps have a laxative effect.  I stored them in a jar in the fridge and tossed small handfuls into my morning scrambles.  I suffered with stomach cramps all week, stubbornly eating them, because I was determined not to waste 3 hours of my weekend preparing a failed dish!  Needless to say, I will not be preparing them in this fashion again.  Perhaps pickling is the ideal method: you eat 2-3 at a time and are good to go with no stomach issues. [caption id="attachment_4935" align="aligncenter" width="520"] That's my very lovely, but VERY tiny, home-grown onion on the right; store-bought onion on the left for scale.[/caption] While on the topic of fails as pertains to plants in the onion family, I will also confess my fails as an onion gardener.  If you've got secrets for growing large organic onions, let me know!  My pathetic crop took up an astronomical amount of garden real estate, and my puny onions are the size of large blueberries.  Adding insult to injury, onions are quite inexpensive, and garden-grown onions are not noticeably more delicious than those at the store. Unless and until I have unlimited garden space and learn more tricks of the trade, I will allocate my garden to more fruitful produce. Until next time, Corrie Austin *For those of you who are not turned off by my experience and curious to forage for ramps, THIS is a great resource.  They are prevalent in the spring and identifiable by their green leaves.  I was digging around in the dirt late August, which is how I was able to find the buried bulbs." ["post_title"]=> string(36) "Some things you only need to do once" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(36) "some-things-you-only-need-to-do-once" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-09-03 10:38:41" ["post_modified_gmt"]=> string(19) "2018-09-03 14:38:41" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4928" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } } ["post"]=> object(WP_Post)#285 (24) { ["ID"]=> int(4928) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-09-03 14:00:50" ["post_date_gmt"]=> string(19) "2018-09-03 18:00:50" ["post_content"]=> string(3980) "I am a huge fan of new experiences - but some experiences only need to happen once.  I would hate to discourage anyone from trying the following, and perhaps after some memory-numbing years have passed me by, I will come back for another try.  But for now, I can mark the box done and move on! Let's start at the beginning: one of my coworkers brought home-made pickled ramps (commonly called wild leeks) to a work potluck, and they were fantastic!  This peer of mine is a huge fan of wild-foraging and harvested the ramps himself.  Some time later, I was working on some mountain bike trails with Fellowship of the Wheel, and we uncovered tons and tons of ramps*!  I reeked of onion as I collected them in my jean pockets and my backpack in anticipation of a delicious preparation. I listened to podcasts to pass the time while prepping the ramps - this was a Process with a capital "P."  More than two hours later, I had a robust bowl of beautiful ramp bulbs.  With the encouragement of my coworker, I decided to roast them in olive oil, salt, and pepper.  I roasted them at 375 for ~45 mins. They turned a beautiful caramel color and made the house smell amazing. They taste fantastic, like if garlic and onion were to have a baby. Well, my coworker also advised to eat them in modest portions, as ramps have a laxative effect.  I stored them in a jar in the fridge and tossed small handfuls into my morning scrambles.  I suffered with stomach cramps all week, stubbornly eating them, because I was determined not to waste 3 hours of my weekend preparing a failed dish!  Needless to say, I will not be preparing them in this fashion again.  Perhaps pickling is the ideal method: you eat 2-3 at a time and are good to go with no stomach issues. [caption id="attachment_4935" align="aligncenter" width="520"] That's my very lovely, but VERY tiny, home-grown onion on the right; store-bought onion on the left for scale.[/caption] While on the topic of fails as pertains to plants in the onion family, I will also confess my fails as an onion gardener.  If you've got secrets for growing large organic onions, let me know!  My pathetic crop took up an astronomical amount of garden real estate, and my puny onions are the size of large blueberries.  Adding insult to injury, onions are quite inexpensive, and garden-grown onions are not noticeably more delicious than those at the store. Unless and until I have unlimited garden space and learn more tricks of the trade, I will allocate my garden to more fruitful produce. Until next time, Corrie Austin *For those of you who are not turned off by my experience and curious to forage for ramps, THIS is a great resource.  They are prevalent in the spring and identifiable by their green leaves.  I was digging around in the dirt late August, which is how I was able to find the buried bulbs." 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Terri and I are harvesting the end of her tomatoes (“to-ma-toes” . . . CUTE!!) next week and I can do it then. I think I’ll get some green tomato salsa out of it as well, I’ll send a pic. How do I do that on the blog? With much love 🍅❤️🍅" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(1) { [208684]=> object(WP_Comment)#244 (18) { ["comment_ID"]=> string(6) "208684" ["comment_post_ID"]=> string(4) "4938" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(11) "69.5.127.52" ["comment_date"]=> string(19) "2018-09-22 06:57:41" ["comment_date_gmt"]=> string(19) "2018-09-22 10:57:41" ["comment_content"]=> string(175) "I tied for first place! I'm collecting the other recipes, as we had a VERY tasty salsa spread. There was an impressive variety of flavors and tastes. It was a huge success!" 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I'm collecting the other recipes, as we had a VERY tasty salsa spread. There was an impressive variety of flavors and tastes. It was a huge success!" 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Terri and I are harvesting the end of her tomatoes (“to-ma-toes” . . . CUTE!!) next week and I can do it then. I think I’ll get some green tomato salsa out of it as well, I’ll send a pic. How do I do that on the blog? With much love 🍅❤️🍅" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(1) { [208684]=> object(WP_Comment)#244 (18) { ["comment_ID"]=> string(6) "208684" ["comment_post_ID"]=> string(4) "4938" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(11) "69.5.127.52" ["comment_date"]=> string(19) "2018-09-22 06:57:41" ["comment_date_gmt"]=> string(19) "2018-09-22 10:57:41" ["comment_content"]=> string(175) "I tied for first place! I'm collecting the other recipes, as we had a VERY tasty salsa spread. There was an impressive variety of flavors and tastes. It was a huge success!" 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