Oct 30
If you’ve been patiently reading all those posts about travel and what I’ve eaten, you may have noticed that back in September I mentioned a drink that I was close to saying was the best cocktail I’ve ever had. And I even promised a recipe, once I was able to recreate it well enough at home.
Well, here you go.
May 16
Is it time for me to categorize this as a summer cocktail? Is that okay with everyone?
I fell in love with blood oranges my first year of graduate school. Almost every Saturday morning that year we trekked to Santa Monica to splurge on produce at the farmers market – top-quality, top-price produce to distract myself from how much work I had to do and how terrified I was on a weekly, daily, hourly basis. Blood oranges were unique enough for me to fancy myself something more than a poor, lowly, graduate student with little other than my undergraduate loans to my name, and bitter and tart enough enough to wake me up a bit each time I had one. Eating a couple every day gave me little shocks to the system that kept me going through endless site visits and mapping exercises and paper writing and group projects.
Jan 1
Goodbye 2011!
Hello new year, new adventures, new friends, new foods, new experiences.
I’m ready to say goodbye to the last year – a good year, indeed. Full of laughter and excitement and travel and love. Crammed with delicious, meaningful nourishment of all kinds. And now here’s a new year starting with new projects, new work, new friends, new plans.
We ended the year with a night full of friends and laughter. And French 75s. Read more
Jul 31
I admit it. The number of recent cocktail posts might be a little over the top.
But let’s be honest – that’s kind of what summer is all about, right? Everything is fresh and I approach the kitchen with a sense of relaxation that finds me throwing all kinds of things into a cocktail shaker with a bit of ice, sitting in the backyard in my favorite lawn chair with only the beginning glimmer of an idea of what to make for dinner. Read more
My name is Bowen and I'm a cooking instructor/food writer/home cook in Seattle, WA. I'm dedicated to community-based food systems that nourish people and planet alike, and this site is an extension of my kitchen - seasonal, fresh food and cocktails made with heart (and sometimes an indecent amount of olive oil) to share with friends and loved ones.
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