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Wednesday, January 11, 2012 at 10:36AM I'd heard that even though it takes time, energy and skill, canning tuna yourself is worth every bit of effort. Then last week I found out for myself....it's all true!
First you need a sharp knife.
And you'll need people who know what they're doing with a sharp knife in their hand. Preferably people who know the proper way to cut up tuna fish.
Sunday, January 8, 2012 at 8:22PM 
This recipe features one of my favorite preserving methods: a simple technique known as quick pickling. There's no need for processing the jars in big kettles full of boiling water. No valves or gauges or thermometers or timers are involved.
You'll just need a jar with a tight-fitting lid. It's not necessary to use a Mason-type canning jar or a special sealing lid, as long as you store these Pickled Seckel Pears covered in your refrigerator.
Start with a tiny Seckel pear.
Thursday, January 5, 2012 at 9:02AM ...from blogging, while I make a few changes. The new year just seems like a good time to give my website a fresh new look. It isn't obvious yet, but I'm laying the groundwork behind the scenes and preparing to reveal some changes soon.
Saturday, December 31, 2011 at 4:47PM What a sweet way to finish out the year!
Candied Sour Cherry Opera Fudge
Last Fourth of July I was lucky enough to find fresh high-quality sour cherries...one of my favorite things in the whole world!
Wednesday, December 28, 2011 at 2:35PM Another fun photo from our family vacation in Kona:
If I ever run a concession truck at the beach, I might have to steal this idea!
Who doesn't love pickles?
Thursday, December 22, 2011 at 6:16AM 
I can't resist a quick blog post before we head out the door of our sun-drenched condo in Kona and get on the next plane back to Seattle. Brrrr.
I guess everyone who reads my blog realizes how much the people in my family enjoy pickles. Good thing I like to make 'em.
Sunday, December 18, 2011 at 11:29AM For the first time since I started my blog, I'm taking a couple weeks off from posting. I'm on vacation with my family and since our accommodations have intermittent internet access, it might be another week or so before I post again.
I just wanted to share a photo I took yesterday at an impressive gift shop/coffee roaster called Kona Mountain Coffee. Lots of unique high-quality local products on the shelves here, including Maui Coffee Jelly.
Sunday, December 4, 2011 at 7:39AM
Maybe the title of this blog post doesn't make sense to you, but please bear with me for a minute.
Some people don't realize traditional mincemeat usually contains beef and/or beef suet, and when they find out, they visibly cringe.
I adore "real" mincemeat, but it isn't realistic to think that all of my guests are carnivores. Normally holiday pies, cakes and tarts are "safe" foods for my vegetarian friends...
...and I don't want anyone unexpectedly eating meat when they indulge in my tasty little turnovers. This is why I've created a perfect vegetarian and vegan-friendly Pear Mincemeat recipe that captures the sweet & spicy essence of mincemeat without the meat.
Wednesday, November 30, 2011 at 8:11AM
Sweet Bing Cherry Compote is a wonderful way to dress up healthy but plain-looking desserts, like Yogurt Panna Cotta.
This is the time of year when I'm really glad I took the time to preserve Bing cherries in July. My Sweet Bing Cherry Compote has made several well-received appearances at our dining room table since summer.
Saturday, November 26, 2011 at 9:55AM
I have a New Year's resolution, even though the new year is a month away. I vow to show more restraint when making preserves. In other words, more small batches!
It's easy for me to get caught up in larger batches of preserves when I'm looking at a 30 pound box of fruit, but today I'm being more realistic.
It's my gift to those of you who write to me and ask: "I have ONE quince...now what should I do with it?"
Saturday, November 19, 2011 at 11:28AM I hear it all the time. You meant to make pickles when pickling cukes were in season in September, but you never got around to it.
Never fear....Quick Salt Pickles are here!
Thursday, November 17, 2011 at 7:48AM First up: Buttermilk Bacon Pralines.
They're enticing served with pre-dinner cocktails. They'll provide a wonderful sweet-salty contrast served alongside a savory spinach salad. Or how about treating your guests to a knock-out two-bite dessert by pairing these unusual pralines with a steaming hot cup of black coffee?
Wednesday, November 9, 2011 at 7:52AM This is the time of year when quince are at their finest, be they commercially-grown, like the "Pineapple Quince" in the middle or wild, like the smaller ones.
My neighbor has a little quince bush that's been fruiting for decades. You can smell its sweet blossoms in the spring from 20 feet away, but the scent of the blossoms pale in comparison to the way the diminutive golden quince fruits perfume the chilly air in the months of October and November.
Monday, November 7, 2011 at 6:26AM
Start with fresh pears.
I used Bosc pears for this recipe, because they hold their shape beautifully when cooked, and because they taste wonderful. What better reasons do I need?
For the batch of Bosc Pear-Cranberry-Orange Sauce in the photo, I mashed the mixture toward the end of cooking; I'll show you what I mean later on in this blog post. If you prefer a chunkier sauce, you can skip the mashing step, and the chunks of Bosc pears will still be visible in the end result.
Wednesday, November 2, 2011 at 9:03AM 
Peter Peter Pumpkin-Eater,
Had a wife and couldn't keep her.
If only he'd made her some Pumpkin Ketchup.
I bet she would have stuck around.
Monday, October 31, 2011 at 4:16PM Ya sure, you betcha.
Thanks to the Bothell Sons of Norway, I pickled 5 pounds of herring yesterday. Yep, 5 pounds fits in a gallon jar.
Thursday, October 27, 2011 at 7:27AM The quickest way I know to put some pizzazz in a protein smoothie is to add homemade jam. No hard and fast rules here. Feel free to experiment by trying different fun combinations.
This morning I added a spoonful of Red Raspberry Jam to my usual blend of ice, nonfat yogurt, fresh bananas, protein powder and water....
Monday, October 24, 2011 at 12:28PM I know, it's kind of a mouthful to say:
"Lemony-Ginger Pear Preserves"
But it's a mouthful for good reason; these preserves have it all. Layers of flavors and pleasing textures side-by-side in a truly magical combination.
Thursday, October 20, 2011 at 1:07PM What do you need to make Pickled Wild Huckleberries?
Well, you're definitely gonna' need a few things, so I've made a short list and included some of my photos, as usual.
You'll need a good source for wild Huckleberries, of course. I foraged mine in Mason County in Washington State but you can buy frozen wild huckleberries
