Hello, friends. I hope your week is going well. I dont have much to say these days that isnt about Japan, so instead Im going to take you to breakfast with my friend Rachel. In the midst of trag...
Many of you know that I have a special connection to Japan. I lived there for five years after college, but my relationship goes deeper than that. I am a second-generation gaijin (foreigner) in Japan...
Were at the low point in terms of the farmers market. Before I came to Seattle, I imagined January and February would be the hardest months for produce, but I was wrong. March is the slowest. The thi...
March in Seattle is when it really starts to get to me. I’ve come to accept the grey and cold of January and February, but I’m used to March being spring—and when I say spring, I mean warm. We’ve got...
One of the most enjoyable things I do these days is writing about farms. I’ve taken over the Farm to Table column for Edible Seattle, and every issue I profile a different local farm. I get to visit ...
Im having a crazy busy week, filled with deadlines, deadlines, and more deadlines. This is what happens when you get sick for the better part of a month (yes, you read that right) and life piles up a...
It’s been cold in Seattle the past week—colder than normal. We’ve had some stunning days that remind me of Colorado—snowcapped mountains, bright blue skies, sunshine but a biting cold. There’s even b...
As a freelancer working from home, I occasionally lose track of what day of the week it is (unless I have a deadline, then Im very aware of the days ticking past). As for holidays—my office doesn’t i...
I’ve sort of put my winter survival series on the back burner the past two weeks—because it’s been sunny and beautiful and there are daffodils starting to bloom in the park. But today I woke up to sn...
If you had been a fly on the wall of my living room last August, you might have seen me curled up on the couch, talking on the phone to my friend Andrea and crying. I was disappointed, you see. I had...
I must be becoming a Northwesterner, because I’ve decided the two most beautiful words in the English language just might be crab feed. At least that’s what I think now, having experienced one for th...
I confess: I’m going to torture you a little bit with this post. I do apologize. This weekend I was gifted a jar of jam, and not just any jar either. I was given a jar of homemade blackberry jam made...
Im reposting this entry from Valentines Day last year. Its one of my favorite pieces of writing on this site, and its just as true today as it was last year and will be next year. Also, you may have ...
Have you ever wondered how to make those perfect citrus segments you see in restaurants? It’s called supreme (pronounced sou-prem), and I figured now was a good time to talk about it—what with citrus...
I wish I could take credit for the genius of the hot chocolate crawl, but I can’t. I can only take credit—luck, really—for having fallen into a very cool group of friends here in Seattle. Friends who...
Part one of Big Sur here If you are lucky enough to wake up in the morning in Big Sur on the California coast, you will need two things—you will need to eat, and to spend more time looking at the oce...
If you ever get the opportunity to visit California’s Big Sur coast, you must go. Even if it’s only overnight. Big Sur is one of those places you don’t turn down. Though in reality, it took my friend...
I love reading your winter survival strategies, thank you. I plan to adopt many of them. As long as winter lasts, I’m going to start off the week by talking about what helps me get through ...
I don’t know about you, but I don’t usually spend my evenings in jazz clubs. In fact, I never do. This is something that is going to have to change. As I mentioned already, my friend Karen Walrond ca...
I’m fascinated by the life lists people make—collections of things they want to do in their lifetime. No two lists are alike, just as no two people are alike. There are some common items (Paris, the ...
When you hear the phrase “meat and potatoes,” Japanese food is probably not the first thing that comes to mind. German food, perhaps, American favorites, Irish and English fare. But the delica...
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