Month: February 2015

4th week of February

We had a little family meeting over our rice pudding breakfast (I had eggs and an orange) this morning.  I asked my sweet children for input on what they would like to see on the menu for the week. At first the ideas were slow…

Cocoa Rubbed Pork Roast

Cocoa Rubbed Pork Roast

Last summer we were at our family cabin and had invited friends up for dinner and a hike.  I planned to make pork roast(s) for everyone. The only problem was,  I wasn’t sure how I wanted to cook them.  Spice box to the rescue! While packing I…

My Spice Box

My mom had (and still has) a spice box that she would bring with us when we traveled. I remember helping to pack it up, before we left to London for six months, and using it on many a trip.

A couple of years ago, when our family were going to live in California for a summer, I created my own.  It has all the basics, plus a bunch of fancier items that I thought I might want, but didn’t want to buy.

The spices do start to flavor each other a bit because of their close proximity, but that is a small price to pay for the flexibility and creativity it allows for when you cook while on vacation.  Often, it all starts with the Spice Box.

If I had a Restaurant…

“This would be on the menu.” That is what we say, at our house, whenever someone makes something especially good. I don’t really want to run an eating establishment (other than the one I already run…) but if I did, I’d write out a menu…

The K-word

The K-word

A few years back I joined a CSA and went to pick up my box of fabulous vegetables, grown in my own town, once a week.  I joined because the farmer (who sadly is no longer in business) grew the most delicious heirloom tomatoes and…

Black Sheep Cafe

Black Sheep Cafe

Since Black Sheep burst on to the Provo food scene, it has quickly become one of the best places for lunch or dinner.  Warning: it is so popular, we haven’t been able to get a table more than one Friday or Saturday night.  The Navajo-Southwest fusion creates food that is unique and interesting.  I love their use of green chilies and spices.  If you haven’t been, do yourself a favor and just go.

Here are the things we highly recommend:

  • Can’t beat a good Goat Burger (and, no, it doesn’t have goat meat!)  This flavorful burger, with the perfect combo of goat cheese, mushrooms, and roasted peppers on nanaskadi bread is my favorite burger.  It costs a little more than some burgers, but is worth every penny.  Seriously, the only burger I actually crave.  We get it with the sweet potato fries and often split one, so we can share something else.  It is only on the lunch menu, but you can beg if you’re there for dinner.
  • If it is your first time, go for the Navajo Taco Sampler.  (These aren’t your ‘state fair’ navajo tacos.  They are three amazing recreations that give you a great taste of an ethnic favorite.   Sometimes it isn’t on the menu, but, again, you can ask.)
  • The Street Corn, when it is in season.  Some dishes come with half-an-ear as a side, but that isn’t enough, so we often get two a-la-carte, so we don’t have to share.
  • The Blue Corn Nachos are pretty mean.  Blue corn tortilla chips, piled high with grilled chicken, guacamole, sour cream and cheese.  We don’t really go in for ‘nachos’, but these are really good.  Sometimes we get this to go with our goat burger and call it a night.
  • The Green Chilli Pork Stew and Posole are super soups perfect on a cold nights.