In the words of Cab Calloway, “Everybody eats when they come to my house.” As I mentioned when sharing my cover story in last week’s blog post, I’ve joined one of our local newspapers, the Flathead Beacon, as a food columnist. My first Twice as Tasty column was published this week under a headline from Mr. Hi-De-Ho’s swinging song. You can find it in this week’s print edition or read it online here.
Read more about my new food column
Twice as Tasty Turns 5
It’s been 5 years since I began the Twice as Tasty blog, and what a journey it has been. What started as a fun hobby creating a series of recipes read by a handful of friends has led to a shift in my writing and editing business—and it’s growing every day.
Thanks for being part of the adventure. The more you read, the more I research ideas, share new recipes and techniques, and write on the blog and for other publications.
Read more about what’s new with Twice as Tasty
The Complete Guide to Pickling
After a lot of hard work for the past several months, I’m excited to officially announce that my first cookbook is coming out: The Complete Guide to Pickling. It’s packed with essential information and 125 flavorful recipes, including homegrown classics and international flavors. You’ll find straightforward and scrumptious recipes for quick, fresh, and fermented pickles, as well as sweet and fruity pickles, hot sauces, relishes, salsas, krauts, chutneys, and more.
This month’s posts will focus on the book, including sneak peaks at recipes, bonus info about the project, and a new digital recipe collection that uses the pickles.
Read more about my new cookbook
If you follow Twice as Tasty on Instagram or Facebook, you won’t be surprised by the topic for this week’s blog post. That photo I shared of Monday’s strawberry harvest from the garden surpassed 12 pounds. No wonder I was tired of picking them by the time I was finished.
Most of those berries will end up as syrup, because it tops my sister’s Christmas wish list every year. As a bonus, I get to keep the roasted fruit solids, turning some into jam and simply freezing the rest in ice-cube trays to drop into smoothies and hot cereal next winter. Some of the fresh ones have already been gobbled up on my morning granola with Fresh Yogurt and my daily salads. But I couldn’t resist baking some into a Twice as Tasty birthday dessert.
I must admit: my fruit-syrup-loving sibling is also the dessert fiend, and I tend to drink my “special treats.” So last week’s post featuring Bourbon-Infused Smoked Cherries appears more often on the “dessert” menu from my kitchen than cakes and cookies. But for birthday month, you can have all the dessert you want, right? So this month I’m drinking my dessert and eating it too—as a simple yet delicious strawberry pudding cake, or clafouti.
Learn to make clafouti with strawberries and other fruit