pasta with wine-braised sausage

gemelli with wine-braised sausage

One of the real perks of living in Ellensburg, as we did many years ago, was proximity to the town of Cle Elum, home of Glondo’s Sausages. Recently recovered from a serious bout of vegetarianism, we were ready to take advantage of Glondo’s wonderful products, and this recipe is what we invariably made when we were feeling festive. Now that we’re an inconvenient 140 miles from Glondo’s, we have to make do with the sausages from our local grocery, but the pasta is still very tasty.

ready to cook

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spring garlic

spring garlic


It’s that time of year when those of us who grow our own garlic are getting a little antsy. I’ve long since used up my cured garlic from last year, and we’ve cut and eaten nearly all of the scapes (most of them are frozen as pesto for later). It’s still well over a month until I’ll be able to dig the bulbs for curing.¬†

If you don’t have scapes, or just need more of a garlic fix, though,¬†there’s always spring garlic. My garlic patch is small, so I hate to harvest early, but I was able to raid my mother’s garden for some last week. Continue reading

doro wat


Man, this made the house smell good. I love Ethiopian food, and as far as I know the nearest restaurant is 60 miles away, so we have to make it ourselves if we want it. This is a very simple recipe for doro wat, or chicken stew, and the only weird ingredient is the berbere powder (recipe below) – which is totally worth making yourself and keeping on hand, because it’s one of the most delicious things to add to melted butter and onions ever. Continue reading