Make another peanut butter/jelly, but make it cake
Peanut butter jelly time. 🎂
Peanut butter jelly time. 🎂
As a thank you to paying subscribers — I’m entering every one of you in a homemade cake raffle. Become a paid subscriber by Friday, May 16, to enter!
Want to write this summer with a friendly, no-pressure group on a beautiful Alaska island?
Here’s me eating a messy halibut sandwich with Pati on the bank of Ship Creek talking Alaska history and culture.
A novel thin lasagna that requires no noodle-boiling, it can be made with store-bought ingredients or homemade. And, most important, it delivers a little bit fewer carbs, a little more protein and a double dose of crispy-edged, toasted cheesy lasagna goodness versus a traditional lasagna.
This recipe from a 1904 cookbook is actually kind of great.
Thai-style squash curry is meatless, easy, fast, warm, spicy and satisfying.
The first time I dunked a french fry in ranch, I was with my cousin at the East Anchorage Red Robin behind the Northway Mall sometime in the late ’80s. I didn’t know at the time how Alaska that mouthful was.
I made a bright citrus salad to counter the lame produce and flat gray light of a snowless January.
Growing up, no party was complete without Mom’s hot parmesan-jalapeno artichoke dip, creamy and mouth-tinglingly delicious as a jalapeno popper.