How are you all doing with your New Year's Resolutions. What's that? Slipping? I too, am teetering on losing my resolve, rather th...

Those that know me personally know that I'm a talker. I always did well in school, but the consistent comment on my report card was, ...

We have officially canned our Sweet & Spicy Pickles and have them for sale in the restaurant. Many of you know I have a thing for pick...

We always send out some early orders for smoked turkeys. Here's one that went out on Saturday that was so *purty*, I just had to take ...

Summer puts everything on hold for me, including diet and exercise, so I've been focusing on eating healthy and getting workouts...

This a picture of Seiku, one of the Seattle Aquarium's sealions, lounging in the sun by the side of the pool. That's what I feel l...

This is the time of year when we've been in the thick of it, catering-wise for a good solid 6 weeks. We start to get edgy. Morale breaks...

Please tune in to KUOW 94.09 from 9:30am to 10am today! Host Steve Scher will be talking to me and others about grillin' like a pro f...

The salmon are running! Now is the perfect time to throw luscious wild salmon on the grill. What are the two most important things about g...

This is my daughter's first batch of pig candy (yes, even a 3 yr old can make it). Since I really have nothing to offer in the way of ...

I just sent out five questions to five ladies I get the honor of spending Thursday with talking about grilling and barbecue. Many of them ar...

Baby back ribs are a favorite of mine because they get the highest compliment rating for the least amount of work. For you acronym junkies...

I'm about to start chopping a case of pickles, because we are down to our last little bit of the huge batch I made last month. To procra...

So you've seen the setting of Serenbe in my last post, where I joined a group of food bloggers and Char-Broil execs to talk about...

I've spent the past two days grilling and talking with the folks from  Char-Broil   about their infrared grills, and of course pla...

Pork chops growing up were always served with some sort of sauce. Apple sauce, gravy, anything to add some moisture into the dried hockey ...

It's time to move to your outdoor kitchen and grill 'til fall, y'all! I wrote a post for Char-Broil about my Favorite Five Outta...

I've been experimenting with pickles for the restaurant. We serve them on the small plates and with sandwiches. This new batch is very g...

Every once in a while, I get antsy for the time when someone really couldn't reach me. You remember those days, don't you? Back when...

I know what you think this post is going to be. You think this is going to be about the amazing dinner my husband the chef made for me. Wr...