Quick Potato Salad

On October 23, 2026October 23, 2026 By Julie Laing | Twice As TastyIn Column, saladsLeave a comment

I didn’t become a fan of potato salads until I realized that my homemade ones didn’t have to resemble the typical store-bought version, heavily coated in a mayonnaise-based dressing. If I put a creamy dressing on potato salad, it’s usually one of the variations I shared last week in my Twice as Tasty column for the Flathead Beacon. I far prefer the tangy combination of yogurt and sour cream over the cloying richness of mayonnaise when making Potato Salad with Pickles. Likewise, Sweet Potato-Mushroom Salad benefits from the tart-and-sweet flavor Creamy Balsamic Salad Dressing.

The potato salad recipe I share in this week’s column pulls together flavors from some of these recipes but mostly stands out for its ease and speed, which make it a staple of my personal boating meals and my Fine Dining: Front Country workshops. Ready-to-serve artichoke hearts and olives add zing. Carrots travel well, but I often substitute other fresh ingredients I need to use from the cooler: bell pepper, snap beans or peas, asparagus, cucumber, scallions and more. Hard-boiled eggs provide instant protein.
Learn to make Quick Potato Salad

Vegetable and Shrimp Fried Rice

On October 14, 2026October 23, 2026 By Julie Laing | Twice As TastyIn Column, grainsLeave a comment

Heat and moisture do interesting things to starchy rice. Freshly steamed rice has a fluffy, satisfying texture that only lasts until it cools. Reheat it, even in the microwave under a damp towel or on the stovetop with a splash of water, and it will likely turn out drier or gummier.

Where day-old rice excels is as fried rice. The chilling time in the fridge draws out moisture so that when the grains are separated and reheated in a little oil, they become nicely textured and toasty. Try frying freshly steamed rice, though, even if it’s cooled to room temperature, and you’ll end up with a mushy mess.

Once you understand how freshly steamed and leftover rice differ, they become equally delicious, especially in the recipes I’ve been sharing recently in my Twice as Tasty column for the Flathead Beacon. I often serve last week’s Curried Sweet Potato and Mango recipe over freshly steamed rice, whether for a weeknight meal at home or while camping or cruising. I usually make extra rice and then fry up the leftovers for a second meal in all of these situations.
Learn to make Vegetable and Shrimp Fried Rice

Curried Sweet Potato and Mango

On October 1, 2026October 1, 2026 By Julie Laing | Twice As TastyIn Column, fresh eatingLeave a comment

I often make spice blends for gifting but only keep a few on hand in my own kitchen. One of these is homemade curry powder. By making it in small batches, I have full control over the ingredients and it stays fresh and vibrant better than store-bought versions. Curry powder and garam masala are great examples of easy-to-make spice blends, so we usually prepare both in my spice workshops.

These blends are so flavorful that adding either to a simple recipe changes the entire taste of the dish, like the sweet potato and mango recipe I share this week in my Twice as Tasty column for the Flathead Beacon. I carry homemade curry powder with me whenever we’re sailing or camping to use in this and other recipes I’ll be sharing in one of my Flathead Valley Community College classes this month.
Learn to make Curried Sweet Potato and Mango

Eating Well Outdoors

On August 29, 2019December 1, 2019 By Julie Laing | Twice As TastyIn Topic, WorkshopsLeave a comment

When I plan an outdoor adventure, I start with what’s in my garden. Learn more at TwiceasTasty.com.
I divide my summer free time fairly evenly between gardens and sailboats. But before I became hooked on sailing, I spent many summer days in hiking boots. I returned to those on-foot adventures last weekend, spending 3 days in Glacier National Park covering 19 miles while climbing and then descending 4,500 feet.

Besides a return to gorgeous vistas and sore muscles, the weekend brought me back to the enjoyment of eating well even at 6,000 feet. I’ve always been convinced that meals out of a pack, kayak, canoe, car, camper, or sailboat don’t have to feature Ramen, instant rice, or even ever-improving yet increasingly expensive pouches of freeze-dried dishes. When I plan an outdoor adventure, I start with what’s in my garden and how I can bring it fresh, dehydrate it, or otherwise process it so that it can be incorporated into a woodland, mountain, or ocean meal plan.
Read more about eating well outdoors