My good news is that I am co-authoring a cookbook. The downside is that right now and for several weeks I am in a crunch phase with final recipe testing, writing and editing and so my weekly blog posts are not very weekly.
Here’s the scoop on the book. Jamie Callison, The Executive Chef of Washington State University’s School of Hospitality Business Management Program is sharing his recipes as a Chef and as a teacher in a cookbook that will feature food from WSU’s resources- organic farm, orchard, creamery (Cougar Gold cheese) and cattle ranch, as well as from local farmers and the Pacific Northwest. My role is testing, writing and editing his recipes for cooking at home. Here are a few snapshots from the Palouse scenery and from the WSU teaching kitchen that I took on several trips I have taken to Pullman to work on the cookbook.
Look for the book in the fall of 2013.
Look for my blog resuming regularly in April.
The Rolling Palouse Wheat Fields
The Organic Farm Shed
Organic Farm “to-do” list
Students preparing dinner in the kitchen