My cupcakes have been such a huge hit that I’ve decided to start selling them locally - I haven’t quite figured out a way to ship them yet - but if you live close I’ll deliver. It’s been pretty exciting how just in the few short weeks of sending the hubby to work with cupcakes, how many people want the recipes - which I will never give up- or wanting to buy them for a birthday or dinner party they are having. They have become so popular at the hubby’s work that other offices will call him in the morning to see if today was ‘Cupcake Day’ as they call it. A customer had one of the German Chocolate Strawberry ones and asked if I could do her wedding in mid-December, which is unbelievable! It’s a small wedding - 65 cupcakes but it’s still a WEDDING! As in someone thought my cupcakes were wonderful enough to share in their special day. It really, truly is an honor.

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I live in Seattle, the city that is rumored to rain nine months out of the year. By my accounts that is totally false, it rains 10 months out the year. However the past couple weeks have been unusually warm and sunny, that I have deemed it summer time! It kicked off with a barbecue at my sister in law house. I am officially rockin a farmers tan now.

My sister in law made undoubtedly the best guacamole I have ever had in my life. She credits her 50lb Thai mortar and pestle to achieving the guacamole heaven. I decided to skip the chips and opted for a shovel instead.  I was doing the salad. Leafy greens, spinach, tomatoes some croutons. Nothing to exciting, until I noticed the oranges sitting in a basket at the end of the counter. It was a whole new ball game. I put the store bought ranch back in the fridge and went to town. I created an amazing, labor intensive, blend to go on the salad. Fresh orange zest, Mediterranean sea salt, oregano, chili pepper, cracked black pepper and thyme. I sprinkled it on the salad, now comprised of the greens and orange sections, tossed it with some olive oil and vinegar - and voila! Delicious.

Tonight for dinner; I am going to see how it holds up on chicken and pasta. The orange flavor is so potent and refreshing with all it’s citrus goodness that I think it’s going to be the ultimate summer seasoning.  Look for it in a couple days under the salts and pepper section. I’m going to try a salt free version as well.

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Fleur De Sel is one of the most well regarded, and expensive, sea salts. It’s hand harvested in the Brittany region of France. What makes this salt so unique is the way it’s harvested. Salt farmers have shallow pools that fill with sea water, when the water evaporates the resulting salt is called a Sel Gris. However, when all the elements come together a fine, flaky salt will float to the top which is called Fleur De Sel. Now if its to windy, rainy or anything other than perfect the Fleur De Sel will not form. For every 80 pounds of Sel Gris harvested, there is roughly one pound of Fleur De Sel.

The texture of Fluer De Sel is slighty crunchy, less salty and slightly moist. Like other sea salts, it has a higher mineral count from the ocean. It is ideal as a finishing salt. Meaning, sprinkle it on right before serving. I got my hands on an excellent Fleur De Sel and am currently working on just the right blend that will be perfect for salads, pasta - and my fav - french fries.

I was first introduced to Fluer De Sel via a pint of Haagen Daz ice cream. It’s called Fluer De Sel Caramel and is absolutely one of my favorite ice creams. It’s similiar to that salted hot chocolate Starbucks put out around Christmas time. Last night, as Mothers day was winding down I grabbed my 5 ingredient Haagen Daz ice cream (my other favorite) and sprinkled a little Fluer De Sel on top of it. It was the perfect ending to a perfect day!

I put some 2.5 oz tins of the Fleur De Sel for sale in the Salts and Peppers section. Hopefully I will find that perfect blend of finishing herbs to go with it soon.  

- Linds

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We had such a lovely Mothers Day weekend! On Saturday we played in a charity poker tournament benefiting the Soroptomist group. It’s an excellent charity that benefits women groups throughout the county. I took 4th, winning an extremely nice luggage set. The hubby was out in the second round, but my dad took 6th place winning a $25 gift certificate.

Sunday, the hubby got me Starbucks on the way to the MLS Sounders game v. LA Galaxy. The hubby took the on ramp a little too fast and my iced cinnamon dolce latte went flying from the cupholder all over him. But it was Mothers day, so he didnt scream to loud. The Sounders game was insane. Our season tickets are right in front of where the fight broke out. It was crazy! I lost a lot of respect for the Galaxy franchise watching that game. Especially their goal keeper. The referees also were probably some of the worst that have ever hit the field. Needless to say they had to have a police escort off the field.

I hope everyone had an equally wonderful and eventful Mothers day weekend!

-Linds

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So where to begin, where to begin… I guess I could start off by saying Hi or introducing you to the cast of characters that will surely be making future appearances. But I think I will start with telling you a story of how this all came about. Sure there is my ‘About’ section that will explain a little, like what is now known as the Olive-Pineapple-Pasta Debacle of 2007. However I am going to start with what actually motivated me to go ahead and really give this a try.

December 6, 2008 my little brother, Evan, died at the age of 22. It was extremely unexpected and nearly tore my family apart. I know, I’m starting out on kind of a depressing note, but it’s critical to the story. My brother was a commercial diver and traveled for his line of work often. My mom and sister travel a lot as well. Some where down the lines it started that my family always brought me home spices, herbs and sauces unique to the regions they visited, with the hopes that I would be able to recreate some of the fantastic food they had on their adventures. My brother loved cajun food and one night he brought home a couple pounds of crawfish. “Cook ‘em up!” he said. So we got to messing around in the kitchen and the Evans Cajun Fire was born. It’s hott. With two T’s. It made me sweat and cry a little. But if you like heat - there you go.  

As a busy stay at home mom I found myself reaching for that jar of Cajun Fire (used in small amounts of course) to season just about everything when I was in a hurry. From tuna noodle casserole, to pork chops, to salmon to pasta. I was putting it in everything. It worked really well,  After about 16 straight days of Cajun Fire flavor, the hubby said ”Do you think tomorrow night we could try something other than Cajun?”  It took a lot of guts for him to say that. So the next day during nap time, I created Greek It Over. I rubbed the chicken down with it and some olive oil, broiled it. Did a white sauce with 2 tablespoons of it mixed in, poured it over some pasta and voila! Dinner was served. After about 5 straight nights of Greek dinner the hubby looked at me and said “What flavor are you creating next?” And so the story continues where my spice cabinet is made up almost entirely of blends. Long gone are the days of measuring out 15 different herbs and spices.

I initally started the site as a dedication of sorts to my brother, and for the most part it is. I never would have had the courage, motivation or dedication to go through with this if he had not passed. A couple days before he passed he told me that he wanted me to ghost write a book about his life, and in the same sentence, that we should get a couple pounds of crawfish again. Looking back I realize many things, one being life is to short for underseasoned food.

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