When my sister asks three days before Labor Day, “Hey, you want to go to Walla Walla?”, I drop everything and go. That’s how Travis and I found ourselves in Walla Walla, WA this past Labor Day Weekend with kids in tow to explore (as they adorably put it) the “wine-beer-ies”…that’s wineries and/or breweries for those who don’t follow the art of child speak.
As with any trip I take, I started manically planning all the places we should go. I scoured other “best of” lists, articles outlining awards, and asked around. I was amazed at how one of Washington’s premiere wine regions could have so little content about where to drink and eat while on vacation. Sure, there are “here’s a map of all the wineries,” but how is that helpful? I ain’t got no time for that.
So I made a carefully-curated Walla Walla, WA travel guide. Read on to enjoy an itinerary for discovering the best wineries adults and kids alike will enjoy.
I absolutely love making soup. There’s something about building flavor over the course of anywhere from one to a few hours that I find magical. I’m always looking for ways to use leftover ingredients from my CSA box, and soup is a great way to combine a lot of different vegetables into a scrumptious meal (before they go bad!).
I’m also always looking for ways to build flavor while also thinking about my waistline. I typically gravitate toward broth-based soups, but there’s something about a cream soup that screams, “Here comes fall!” So I started playing around with the broccoli and cabbage I had in the fridge.
The result is my take on a healthy cream of broccoli soup recipe. Read on to learn how to make this yummy and comforting soup.
I absolutely love making hashes. It’s one of those versatile dishes that you can make with just about any ingredients in your kitchen. It’s also comforting and filling, so if you need to cook for a crowd you’ll be able to stretch your dollar.
As I mentioned in the pesto recipe I just posted, I had way more carrot tops than I knew what do with over the past couple of weeks. While I could have given them to my sister’s bunny, Tumbleweed, I decided to see what I could concoct in the kitchen.
One of these mad scientist sessions resulted in this hash, which uses slightly bitter sauteed carrot tops and high-quality, fatty bacon. Read on for an easy, quick hash recipe.
Pesto is one of my favorite things to make. It can be made with a variety of ingredients and used in a ton of different ways. I’m always playing around with variations other than the traditional basil and pine nut pesto you’re probably familiar with. This recipe was an outcome of one of those late-night test sessions.
Brussel sprouts and maple syrup might not be top of mind when you think, “Japanese cuisine,” but it sure can add a hearty and sweet dimension to a typically light, acidic dish. So instead of serving sesame-crusted tuna on top of a salad, try this version and serve a more substantial main dish for tomorrow night’s dinner.