I only get back to Washington about once a year to see my family and friends there. It’s always a jam-packed visit and this trip was no different, especially with my insistence on visiting La Push on the coast. We spent a week at La Push every summer growing up and they’re some of my favorite childhood memories. We spent the majority of our trips back then looking for forgotten fireworks and building forts out of the piles of driftwood on the beach. Grandpa Jack would take us out fishing in his boat during the afternoons and we’d spend the evenings by the fire roasting marshmallows.

Though I hadn’t been back in 17 years, not a lot has changed. The cabins are a bit nicer and without the graffitied loft ceilings and ember singed carpets, but the scent of moisture soaked, slightly rotting logs is the same. The rocky paths are are the same, and I still know the best places to find the star fish and sea anemones. I’m not sure there’s anywhere quite like it for me.

(serves 6-7)
In the midst of wedding season, it’s good to have a few ideas on hand for any bridal shower brunches you’ll be attending. I made this for my friend Emma’s party. It’s all bagels, salads and Brooklyn-inspired cocktails today.

1 dozen Eggs, boiled, peeled and chopped 2/3 cup of Mayonnaise 4 teaspoons Whole Grain Mustard 2 Radishes, chopped small2/3 cup of Mayonnaise 1 Tbsp Capers1 1/2 Tbsp Lemon Juice1 Tbsp Scallions, sliced thin (whites and light green) 1 Tbsp fresh Tarragon, chopped Fresh Pepper to taste
Sliced Bread or Bagels (I managed to have neither of these at my house, so my picture is sans bread)In a bowl, toss all ingredients together. Spread on bread and serve.

Last week I was back in my home state of Washington for the 4th of July. It was a crazy week but I managed to get in family time, friend time and time in the woods. Though I consider myself a East Coast lady at the core, once I was back in the dirt in the fresh air, I was like a fish to water. Speaking of water, my mom and I took a day hike along the Skokomish River at Staircase. I remember camping there as a kid and spending lots of time in the river moving rocks around to create mini rapids. I probably would have done the same again if I’d had the time.

I also saw my little lady niece, who is so cute it’s frightening. She said my name for the first time! Well she said something like “Bee-ee-ny” but close enough.

I was elected to make Christmas Eve brunch at my dad’s this year. My interest in cooking – like actually cooking – has only developed over the last few years, so much of my family has never tasted anything prepared by my glorious (?) hands. Since this was my big debut with my dad, I pulled out the big guns and tapped Ina Garten for a recipe. I knew I wanted to do some sort of baked eggs, and her Herb-Baked Eggs were just too delicious sounding to pass up.
Can I just say that I love adorable Ina Garten? I want her to invite me over for a leisurely lunch in the Hamptons. We could drink homemade sangria and snip fresh flowers from her garden.


Herbed-Baked Eggs (via Ina Garten)1/4 teaspoon minced fresh garlic1/4 teaspoon minced fresh thyme leaves1/4 teaspoon minced fresh rosemary leaves1 tablespoon minced fresh parsley1 tablespoon freshly grated Parmesan6 extra-large eggs2 tablespoons heavy cream1 tablespoon unsalted butterKosher salt and freshly ground black pepperToasted French bread or brioche, for serving

Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won’t be baking them in these) without breaking the yolks. (It’s very important to have all the eggs ready to go before you start cooking.)
Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren’t cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.
A few notes: I used oregano instead of rosemary. Also, since I was cooking for five people, I opted to bake everything in a large glass pan. I used more than six eggs – I just eyed the proportions of ingredients. Careful to not overcook the eggs – you want the yolks to be runny.
I served the herbed eggs with some baked tomatoes with homemade breadcrumbs. The tomatoes tasted fine, but I think the idea needs a little refinement before I post a recipe here. The eggs were great with slices of lightly toasted bread. I will definitely be making this again.
A few weeks ago when I was on the West coast, I took a bus up to Bellingham, where I went to college. The city’s changed quite a bit since I left, but I managed to see some of my favorite places while I was there, one being Whatcom Falls. The river was pretty insane that day. The trees were just pretty.

Sorry for the lack of updates, dear readers.  I forgot to pack my camera cord, which would make for a very bland posting.
I have been cooking while I’ve been here in Washington (drunk beans, lavender & lemon shortbread cookies) but you’ll have to wait until I’m back in NYC to get the full scoop.
Do you have a favorite holiday recipe?  Post in the comments!  I’ve been nominated to make Christmas Eve brunch at my dad’s, so any ideas would be appreciated.
Happy Holidays! Thanks for reading!
Here’s my niece Marion! She has no idea how spoiled she’s going to be come Saturday.

And we’re back! On the East Coast that is.  Between work, the flight to Atlanta, pool lounging, seeing Tiffany and Clarence get hitched, attending a fish fry (I resisted a taste test,) and eating a vegetarian soul food brunch at Soul Vegetarian, I haven’t had a chance to sit down and rehash a meal I made way back in Washington. 
I hadn’t cooked for my mom before, so I was definitely a bit intimidated.  My dear mother used to spend days digging through old Bon Apetit magazines for the right cookie recipe and routinely throws epic parties at her house for friends and family.  She has always had a flair for food and entertaining, and is one of the reasons I love it too. Luckily, I had a few ideas of how to win her over.  1. Blueberries – I often tell friends about how mom would drag along my brother and I to the blueberry field in town to help her pick pounds of berries to freeze for future use.  At the time I felt enslaved (don’t get me started on having to pick blackberries from the sticker bushes on our street,) but perhaps those hours in the hot sun had a positive effect on me!  I nearly fainted when I saw a recipe for Blueberry Avocado Salsa and I knew she’d feel the same. 


Blueberry Avocado Salsa (via Manifest Vegan)
1 1/2 cups fresh tomatoes, quartered2 cups fresh blueberries2 tbsp lime juice + extra for drizzling onto avocados1/4 cup green onions, chopped1/2 cup fresh cilantro1 tsp sea salt1 tbsp chopped jalepeno pepper1 ripe avocado, cut into small chunks (I recommend two)1/2 cup chopped red onion (I wished the salsa had a bit more bite to it, so I would add this in for next time)
Directions:
Pulse all ingredients (except for avocado) a few times in a food processor. Cut up your avocado and drizzle with lime juice. Stir in chopped avocado with the rest of your salsa ingredients. Add a touch more salt if desired. Serve immediately. (no joke with the serve immediately part.  It was beautiful the day I made it, but lost some of its glorious color by the next day.)
2. Brie – My family loves cheese.  My brother and I would often always snack on slices of Tillamoock when we got home from school.  We were not a fruit snacks family, we were a cheese family.  Our tastes have since evolved (though I still find Tillamoock at both my brother and mom’s houses whenever I am in town) and now I always find a round of brie when I visit.  This time I used it in a grilled flatbread sandwich.


Brie & Apple Flatbread Sandwich for one sandwich
1 piece of flatbread (you could make this with a variety of breads, but this is what was in the cupbaord at the time)4 slices of good brie1/4 of an apple, sliced thin (green apple is best for its tartness)1/2 red onion, chopped1/4 cup chopped walnuts2 tbls olive oilsalt & pepper to tasteOther things that might be good that I didn’t have:Handful of arugula  (for its pepper flavor)Whole grain mustard Honey (for a bit of sweetness)Candy the walnuts with a bit of brown sugarHeat oven to 350 degrees and toast walnuts in a pan until brown.  In a small sauce pan saute red onion, olive oil and salt over medium heat until onions caramelize, stirring frequently.  Layer brie and apple one half of the bread and pile with onion and walnuts (you can add in optional ingredients at this time.)  Fold in half.Heat up pan on medium heat (or panini maker if you’re fancy) and toast each side of the sandwich until cheese begins to melt.  Serve immediately. 
While I love the taste of apple and brie together, next time I make this sandwich, I will likely tweak a few things (namely the items listed under “other.)  I love creating combinations as I go, but sometimes they require some adjustments.  If you make this and have new ideas, please share!  I’m looking forward to this week of downtime before things take off again.  Montreal is in the air until my passport arrives, but Philly is on for next weekend and I’ll be going up to Boston for work at the end of the month.  Perhaps it’s time to start looking at some fall recipes.