I waited a month, and then patience grew thin. I had to taste those lemons! We were leaving soon, and I couldn’t take off without making one last tajine with a twist of homemade pickled lemon. ...
We drove west as far as we could, then turned south to Carmel. We parked the car, braced for the wind, and set our feet into the warm, white sand. I took pictures of patterns on the beach, lines and ...
I’m sitting on this patio, sipping my coffee, listening to a few tweeting birds and watching the morning sun creep across the flora. This is a fecund place, this California yard. As the sun cli...
Making preserved lemons (more than a month ago) with fruits from the California yard that grew the tree from which these beauties came. Folks - Just a quick post to let you know we are in transit. It...
It’s early, just as the sun begins to creep across the neighbor’s field and in through our bedroom window. We get the call. It’s time. At least we think it’s time. We thought ...
I believe this is how many memorable recipes are born—of accident, of unintended consequences. As you might know, we received a tajine for Christmas, and I’ve had great fun concocting new dishe...
Apricot blossom, hanging on. Well, hello, Spring! Welcome to our yard. You’re sneaky, and you caught us off-guard. We’ve been so engrossed in this thing called WORK, we haven’t had ...
A fried fish served at a restaurant in Sepon, Laos, near the old Ho Chi Minh Trail, in a region that was sprayed with herbicides during war. In the past seven years of research on unexploded ordnance...
Just a photo of oranges I have loved and hoarded for quite some time. I had asked Jerry for a picture of citrus to go with a story I’d planned to write about the history of orange juice (a new-...
Would you like guacamole with your dim sum? Tortillas with your hotdogs? Apparently, this place has it all. We laughed when we spotted the shop while waiting for a red light. But it shouldn’t s...
A sleepless night recently led to reminiscing about becoming a food writer. That story is now in The Faster Times. It recalls my early proposal for an article on a Phnom Penh coffee shop. Gourmet eve...
This is far prettier than the previous pictures, isn’t it? Tasty, too. It’s simple: purée 1 cup frozen blueberries, 1 pear or apple, 1 heaping tablespoon of almond butter and a drizzle of...
…with blue cheese. It was just a little bump, just a little buckle in the flooring near the washing machine. That’s how it started. Jerry figured he better check it out, so he pried open ...
It’s amazing the space certain people occupy in our minds and memories. It’s remarkable how our thoughts can capture those same people so vividly, though we don’t even know their na...
Not every meal can be as rich as this. But most days, the things we eat carry their own stories. Here’s to a New Year filled with good foods and the conversations around them. This is how we st...
Cold kitchen, hot kettle, northern light. I move with the light. December slows me down, and I feel like the distant sun: barely rising on these short, dim days before falling out of view again. I ha...
As many of you undoubtedly know, world leaders are meeting this week in Durban, South Africa, in another round of climate talks. Meanwhile, last week, Yale Environment 360 reported on the deaths of o...
It’s my favorite mug every morning (thanks, Aye!), but especially during this historic week. It gets me going. It starts the day with a dose of hope.
Thanksgiving Day brunch bread made with the Good Food Store’s gluten-free mix (sold in bulk), topped with drunken tangerines swimming in honey, Amish butter and week-old Rex-Goliath Chardonnay saved ...
I’m bundled in wool as a faint snow falls outside. Long gone are the farmers markets that wowed me this summer and fall in Missoula. But the taste lingers. A few weeks back, during one of the l...
Deer on car, downtown Missoula. Elk in truck, Clearwater Junction. Licensing details here.
Missoula’s Clark Fork Market has ended, but its colors live on. I spent last Sunday in the kitchen, keeping warm beside the stove as I turned the season’s last goodies into batches of sou...
Happy Halloween, everyone! Today is not just a day of ghosts and goblins. It is, in fact, according to the United Nations, a momentous day in human history. It is the day world population hits 7 bill...
That, right there, is about the size of our harvest this year—a few small grapes. That’s what happens in a year of fires and droughts, moves and transitions. But don’t get me wrong. We...
A farmer harvests rice near Siem Reap, Cambodia. So many minds, so many wheels turning in thought. That’s the beauty of campus life: the vast access to lectures, readings, forums, panels, discu...
We camped one night at Seminole Canyon State Park, a high and dry spot atop a deep gouge shaped by millennia of river runoff gushing across the land. We were the only campers that hot July night, whe...
Photos by Karen We traveled with the Burmese to the Blackfeet Nation. We stayed in tipis and sang by the side of a bonfire as a full moon arced overhead. We ate buffalo heart and ribs in a native mea...
Singing, strumming and dancing at the Burmese farewell party. It’s over, and now I can talk. Perhaps you wondered where I went for the past few weeks. Perhaps I seemed a little aloof. I was—wit...
One order of Texas sirloin tacos. When we first moved to Cambodia in 1998, Jerry took a stroll through the neighborhood and came upon a vendor beside her hot, oily wok. She was selling fritters. He d...
(Guest post by Jerry) Welcome back! The Rambler was down there for a bit, but certainly not out. A webhosting snafu kept the blog software from finding and reading the rich, well-reported database of...
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