5th Annual Sourdough Giveaway

I’m giving away sourdough starter through January 31, 2022. Learn more at TwiceasTasty.com.
It’s January, which means Sourdough Month here on Twice as Tasty—and the 5th Annual Sourdough Giveaway! It’s hard to believe that I’ve been sending my sourdough starter out into the world for so many years. I’ve been committed to sharing my starter every January since I started the blog, with additional packets distributed during the extended giveaway last year and occasional random requests throughout each year. Twice as Tasty starter has now traveled to Canada, the United Kingdom, Australia, Slovenia, and throughout the United States.

This year, I’m excited to share sourdough starter across the world but also closer to home. I’m offering my starter and will be sharing sourdough recipes all month through my Twice as Tasty column for the Flathead Beacon, as well as here on the blog. Request your starter by January 31 to get in on the sourdough adventures.
Read more about starting with sourdough

Hot Buttered Rum

Keep a batch of homemade butter batter on hand, and you’re always ready with a speedy winter warmer. Learn more at TwiceasTasty.com.
As the year winds down and snow piles up at my door, my drink choices tend toward hot, spiced, and spiked. The hot buttered rum recipe I share in my Flathead Beacon column this week fits all of those criteria. The recipe comes together in two stages: the batter that takes just minutes to make and the hot, rum-spiked cocktail. One batch of homemade batter will last months in the fridge and can fill many mugs on cold winter evenings. To mix the cocktail after a long day playing or working in the snow, simply to boil some water, stir in the butter batter, and splash in some rum. Ready, set, done.
Learn to make Hot Buttered Rum

Home-Spiced Nuts

Home-spiced nuts make delicious gifts, party munchies or late-night snacks. Learn more at TwiceasTasty.com.
I love home-spiced nuts at the holidays. I reach for them long after I’ve tired of the endless sweetness of cookies, and they’re just as tasty on a cheese and pickle platter as a eaten straight from the jar with a cocktail.

The recipe I share this week in my Twice as Tasty column for the Flathead Beacon not only explains how to make your own spiced nuts but also gives you plenty of options. From my favorite homemade sweet-and-spicy blend, to a premixed garam masala, to an infused salt variation, there are ideas for every occasion.
Learn to make Home-Spiced Nuts and my Sweet Spice Mix

Ginger-Spiked Carrot and Apple Pickle

A flavorful pickle can add a bit of zing to many rich holiday mains. Learn more at TwiceasTasty.com.
Pickles have been a holiday staple since I was a kid. A bowl of home-canned pickles always sat on the dinner table at gatherings. While we waited for guests to arrive, my dad would be sneaking Christmas cookies, but I’d be dipping the cute little serving fork into the pickle bowl. If we set the table too early, I could nearly empty that bowl before the doorbell rang.

The flavorful pickle I share this week in my Twice as Tasty column for the Flathead Beacon adds a bit of zing to many rich holiday main dishes and puts a splash of color on the table. It’s one of the 125 recipes you can find in my cookbook The Complete Guide to Pickling.
Learn to make Ginger-Spiked Carrot and Apple Pickle

30-Minute Tomato Soup

Make creamy tomato soup from scratch in just 30 minutes with what’s at hand. Learn more at TwiceasTasty.com.
In this week’s Twice as Tasty column for the Flathead Beacon, I share one of my favorite soup recipes. Even my sister, who grew up unimpressed by many tomato dishes, has gotten hooked on this soup. It’s quick, easy, and uses the homegrown produce that’s been stashed away for the winter. In the column, I share my storage methods for its main ingredients, hoping to entice you to plan ahead next growing season. I also tell you how to make it right now with whatever tomatoes and onions are in your kitchen.
Learn to make 30-Minute Tomato Soup

Crumble-Top Deep-Dish Apple Pie

I’m excited to be featured on the cover of the holiday feast issue from the Flathead Beacon. Learn more at TwiceasTasty.com.

It’s feast time! I’m excited to be featured in the holiday feast issue from the Flathead Beacon—especially because my contribution, Crumble-Top Deep-Dish Apple Pie, made the front cover of the print edition. If you can’t pick up a copy locally, you can find the story online.

If you read to the end of the story, you’ll find the other reason I’m so excited to share this piece: Starting next month, I will be joining the Flathead Beacon as a food columnist. I’ll share more about that project—and some changes coming to this blog—when the first column goes live.
Learn to make Crumble-Top Deep-Dish Apple Pie