Share this starter pack

Crème Brûlée Phlox

The texture, the sweet color, the delicate petals. I just can’t get enough. These were locally grown in Anchorage, Alaska.

Smoking backs and bellies of Alaskan Coho and King Salmon

Most people throw away the carcasses of their salmon after filleting. The backs and bellies of salmon have lots of meat left on them and when smoked make for such a yummy snack. I brine them for 24 hours in a brown sugar and salt mixture, then lay the pieces out in the sun to dry. After that it’s off to the smoker they go. The best summer treat.

What Kind of Woman - Kate Baer

If you haven’t read these poems…run don’t walk. Beautiful and heartbreaking and so real.

Make bagels at home as often as you can!

i was intimidated at first. I’m more of a cook less of a baker. No one has ever praised my preciseness. I followed a recipe (linked) that made it easy and is now my go to. Alaska is lacking in bagel joints so this is my solution to that problem. Rosemary salt is always a favorite topping and if I wanna get crazy I make my own chive cream cheese. Chefs kisssssss

Crème Brûlée Phlox

The texture, the sweet color, the delicate petals. I just can’t get enough. These were locally grown in Anchorage, Alaska.

Smoking backs and bellies of Alaskan Coho and King Salmon

Most people throw away the carcasses of their salmon after filleting. The backs and bellies of salmon have lots of meat left on them and when smoked make for such a yummy snack. I brine them for 24 hours in a brown sugar and salt mixture, then lay the pieces out in the sun to dry. After that it’s off to the smoker they go. The best summer treat.

What Kind of Woman - Kate Baer

If you haven’t read these poems…run don’t walk. Beautiful and heartbreaking and so real.

Make bagels at home as often as you can!

i was intimidated at first. I’m more of a cook less of a baker. No one has ever praised my preciseness. I followed a recipe (linked) that made it easy and is now my go to. Alaska is lacking in bagel joints so this is my solution to that problem. Rosemary salt is always a favorite topping and if I wanna get crazy I make my own chive cream cheese. Chefs kisssssss