Avocado Ramen

This was definitely one of those “How weird, I have to make this!” recipes that have been nagging at it since I found it about a year ago. It was an excuse to add a couple things to my Asian ingredient repertoire that I didn’t have handy—miso and kombu. I don’t know what took me so long, but here we are.

This whole thing comes together really quick, which is not normally the case with ramen when you’re making the broth from scratch. The taste and texture from the miso and avocado were extremely rich and creamy. I could see it absolutely turning off some people, but I was in heaven. I couldn’t eat all of it, so I saved some for the next day. It solidifies into a gelatinous mass. It’s quite the thing to behold. I’d definitely keep this to a ‘day of’ thing, unless you have more broth to cut it with the next day to thin it back out while you’re cooking. I didn’t want to risk diluting the flavor by just adding water.

Inspiration: Tasty Plan


  • 1 strip kombu
  • 4 1/2 cups water
  • 1 whole avocado
  • 1/4 cup coconut milk
  • 1/4 cup miso paste [I used white]
  • 1 tablespoon soy sauce or tamari
  • 10oz buckwheat noodles
  • 6 large Brussels sprouts, shredded
  • 1 tablespoon olive oil
  • Soft boiled egg, cilantro, green onion, sesame seeds, etc. for serving


Heat a skillet over medium-high heat. Add the olive oil, Brussels sprouts, and a pinch of salt. Stir often and sauté for about five minutes or so until they’re cooked through. Remove from heat and set aside.

Place the kombu and water in a large pot. Bring it to a boil before reducing it to a simmer and cooking for four minutes. Remove the kombu. Place the avocado, coconut milk, and miso paste in a blender. Add the broth in batches to the blender and blend until smooth. Once all of the broth is incorporated, return the mixture to the pot and keep warm over low heat.

In a large pot, cook the buckwheat noodles according to the package. Drain and rinse under cold water.

To serve, pour about a cup of the broth in a bowl, add a handful of noodles, some cooked Brussels sprouts, and whatever garnishes you’ve prepared.

Butterscotch Gingerbread Cookies

I know, I know. Gingerbread in February. I’m linear. I post things in order that I make them 97 percent of the time so I’m sorta sorry about this. Who says you can’t have gingerbread year-round? It’s been cold enough to justify this with a mug of whatever warm thing you’ve been drinking lately.

Using butterscotch pudding is brilliant. You know that’s totally why I picked this right? The flavor melds right into the overall ginger flavor, and I didn’t have to buy a special jar of molasses that will take me forever to get through.

This cold weather is nice for softening butter since I always seem to have our fireplace on, and I can’t ever seem to remember to take the butter out in a reasonable amount of time.

These ended up being perfectly soft and chewy. Ginger snaps these are not, but it’d be easy to make them so. Just bake them longer. They already seem thick enough to make it happen. I went with a simple circle shape with a biscuit cutter because I didn’t have anything else handy, and I don’t really want to store a bunch of cookie cutters. Besides, I’m all about classics [except where I threw pudding mix into a cookie…].

Inspiration: Almost Makes Perfect


  • 1/2 cup butter, room temperature
  • 1/2 cup packed brown sugar
  • 1 egg, room temperature
  • 1 1/2 cup flour
  • 3.4oz box of cook and serve butterscotch pudding
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon


In a medium sized bowl, whisk together the flour, pudding mix, baking soda, ginger, and cinnamon.

In the bowl of a mixer, cream together the butter and sugar. I like to do this for several minutes until it’s nice and fluffy. Add the egg and beat until fully incorporated. In batches, slowly mix in the dry ingredients until a dough forms. Shape the mixture into two or three balls and cover and chill in the fridge for about an hour.

When ready to cook, preheat the oven to 350 degrees. Roll each dough ball out until about 1/4 inch thick. Cut into shapes. Place them on a cookie sheet lined with parchment or a Silpat. Leave about 2″ between cookies so they don’t spread.

Bake for 8 minutes. Remove from the oven and then to a cooling rack.

The original recipe calls for icing that I didn’t want to use. I’m an icing free kind of girl. You do you.


Weekly Reads 14

No recipe this week. Blame laziness tax season. After a glass or two of wine last night, I managed to fall asleep on the couch for a few hours only to go wake up around midnight and go to bed for reals. I was clearly craving all the sleep. The only real weekend plan since I worked today is to go eat all the food at my parents’ for their Super Bowl party, but now it’s supposed to snow. Again. So tired of this weather. I go for the food, not the football. That’s probably pretty obvious, right?


Perfect timing. This article talks about how cool Astoria’s becoming. We were just there last weekend.

I’ve been craving all the eggplant lately. Someday I’ll get around to making my own baba ghanoush.

Two of my favorite things–pork and pineapple. Sounds delicious.

Five ways to stop self-sabotage. We are our own worst enemies.

Seeing as I’m pretty type-A and am now responsible for a lot more work, delegation is necessary. I can use all the help I can get. I also want that outfit.

Chicken and cauliflower shawarma. Want. Are you sensing a theme?

There are so many things to love about this Dungeness crab dip. Perfect for a Super Bowl party. Or shoveling it straight in my mouth.

These classy double decker tacos make me all nostalgic!

One of the local coffee shops is hosting a giant pizza party to benefit the ACLU—a great idea!

Has anyone tried this personalized shampoo and conditioner? I’m intrigued.

This roasted potato hash looks as pretty as it is delicious.

Look at all of these glorious beans and greens recipes!

Weekly Reads 13

It’s been a hell of a couple weeks. We survived 12-14″ of snow. We marched. And with the start of tax season tomorrow, I wanted to squeeze the last little bit of freedom and fun that I could. The latest cheese club at Cyril’s had me leaving with my own wedge of Tomme Chevre Brebis. This one is a goat and sheep milk blend, so it’s a mixture of smooth [sheep] and tangy [goat]. We saw Louis CK, and I laughed so much it hurt. Andrew’s soccer team had their belated holiday party [at Ex Novo this year] and it was just as fun as always. I went to see Harry Potter and the Sorcerer’s Stone concert series with my sister where the movie is played on the big screen with the symphony playing along the entire time. It exceeded my expectations and I already expected it to be awesome. If you at all appreciate Harry Potter and/or the symphony, it’s a great way to see the movie. I went to my first Yoga + Beer class. It’s a fun concept to practice yoga within the brewery space to experience something little more chaotic and akin to real life and get a beer afterward. John K. Samson [of the band The Weakerthans] came to town to play a lot of songs from his new album. I’ve seen him a handful of times either solo or with the band, and I’m never disappointed.

Friday night I spent the evening with my friend Emma to finally [FINALLY] check out Dame, a new-to-me restaurant in the hood. The hype surrounding the restaurant is real. The wine list is killer, the staff is knowledgeable, and we ate some great plates—beef tartare [see photo!], cabbage rolls with short ribs, and salt cod dumplings. Finishing off the night with huge hunks of chocolate was simple and perfect. Yesterday Andrew and I took off for Astoria to spend the day. There were promises of sunshine, but it didn’t quite materialize, but that seems par for the course this time of the year. The tide was super high, so Roma did not get to drink the ocean or run on the beach. We wandered the town, hitting up fish and chips and Bow Picker, some chocolate custard and Custard King, and a stellar dinner at Albatross & Co. They are going on vacation for the next two weeks, so all oysters were $1. A dozen oysters, a dungeonous crab deviled egg, escarole caesar, and roasted sturgeon dish later, we left for home happy. Today? A trip up to Amboy to eat burgers at Nick’s Bar & Grill and visit the Cedar Creek Grist Mill. It’s a working water powered water mill and the oldest wood structure in Washington. It’s been around since before the state became a state. There was an older man giving us the tour and the history before milling some flour and letting us take some home. I’ve already made cornbread muffins and they are good. The soft white flour is making its way into pancakes tonight. See? Busy and wonderful and I love every minute of it.

I know tax season’s 60 hour work weeks don’t leave as much time for fun, but I’m determined to keep it light and balanced as much as possible. Here’s what I’ve read lately…

Since Tracy has been making all the hippy banana bread lately, I’ve been craving it. I was too impatient to wait for bananas to ripen, so Andrew bought a loaf from New Seasons. Acceptable substitute, but I still want to make hers.

A good read. When you grow up in a town where you don’t quite identify with everyone or you think you know, but you don’t.

I want our offices to look like this.

Ways to cope when meditation isn’t your thing.

Definitely craving butter beans now.

These Japan photos are beautiful. So, so beautiful.

I keep seeing oven fried wings. I keep wanting to eat oven fried wings.

No matter how privileged I am, we are still not equal. Not even close. This essay says it so well.

Words to ban from your vocabulary. I’m working on saying “you’re welcome” to a thank you instead of “of course,” “not a problem,” or “no worries.” I’m getting better at eliminating “just,” “like,” and “really” from my writing [speaking is harder!]. I’ve all but gotten rid of “sorry” when I’m not really sorry. Practice makes perfect.

I am still craving a makeover to my bedroom, and I’m inspired all the time but can’t pull the trigger.

These wallpapers are making the rounds on all my computers to get some sunshine and warmth when it’s not at all outside.

I bought a new pot when my dutch oven finally died, so I’m thinking about the first thing I’ll cook in it, like this pozole.

Since there is so much crazy going on in the news it’s easy to miss other things like these food initiatives to keep an eye on.

So envious of this kitchen refresh!

Pasta Bolognese

I made this entire pot of bolognese for myself. Me, myself, and I [and maybe a little bit to Roma] could be found often eating it off plates, bowls, at the kitchen counter, straight out of the pan, in sweats on the couch, or at a normal place setting. All I was missing was candlelight. It’s safe to say this stuff is delicious. Felicia turned me on to this whole “frying leftovers in butter” thing. How did I not know about this? How? I feel like I’ve really missed out on a lot of pasta leftovers.

There should be candles of the scent this makes as it’s slow cooking in your kitchen. This is not like sauce out of a jar, no sir. It’s anything but. The rough and rustic nature of it makes it easy. Chop, brown, simmer. Delicious. I almost bought bread to go with it because who doesn’t like dipping bread in bolognese, but it seemed excessive since I was pretty much guaranteed to be eating a pound of pasta by myself. No shame.

Tasting the sauce as you go is essential to getting a sauce that you’ll happily shovel into your face. Tomatoes can be fickle. Sometimes they’re sweet. Sometimes they’re acidic. Throw in a whole bunch of cabernet and it’ll release its own sweetness. I found I wanted absolutely zero sugar in this. The tomatoes were plenty sweet on their own. I think about this bolognese fondly and on most weekends. It’s easy to throw together and let it simmer away. Cue the growling stomach.

Inspiration: Love.Life.Eat


  • 2 tablespoons olive oil
  • 1/2lb ground beef [I went with 5% fat since the pork is pretty fatty at my store]
  • 1/2lb ground pork
  • 1 yellow onion, roughly chopped
  • 4 cloves of garlic, roughly chopped
  • 2 carrots, roughly chopped
  • 2 ribs of celery, roughly chopped
  • 28oz can of chopped tomatoes
  • 15oz can of tomato sauce
  • 1/2 cup water
  • 2 cups Cabernet or other red wine [sub beef stock if you don’t have/want wine]
  • 6 sprigs of oregano, leaves removed
  • sugar, to taste
  • salt and pepper, to taste
  • 1lb dried pasta


In a large pot, heat the olive oil on high heat. Add the beef and pork and a heavy pinch of salt and pepper. Break it up and brown it.

While it browns, add the onion, garlic, celery, and carrots to a food processor and pulse them until they’re finely chopped and the same size. Add the wine to the pan with the meat once it’s cooked through to scrape up the tasty bits that have surely formed. Add the vegetable mixture and cook for another 5-6 minutes.

Add the tomatoes, tomato sauce, sugar, and oregano. Simmer everything together. Taste for salt and pepper before covering. Simmer for about four hours. The longer the better. Stir it once every hour or so.

Once you’re content with the sauce, make the pasta according to package directions. Drain it and reserve about a cup of the pasta water in case the sauce thickens too much [mine didn’t]. Add the pasta to the sauce and stir. Taste for more salt and pepper.