A full fridge is the sign of a happy home

Or so I’ve always thought. Our fridge tonight contains:

  • Homemade whey (and it’s corresponding cream cheese).
  • Fermented salsa. Leah has a new, quadruply-spicy batch on the counter.
  • Half an avocado. Bobo is eating these like it’s her job. Go Bobo!
  • Homemade watermelon citrus gummies. "Tummy Gummies" — good for the gut!
  • Eggs by the dozen. Duh.
  • Cheese: cheddar, blue, parmesan, Babybel, smoked gruyere, Brie
  • Corn tortillas. Eggs, tortillas, avocado and fermented salsa is pretty much the best breakfast ever.
  • Homemade quinoa, cashew Asian salad.
  • Homemade lasagna. It’s vegetarian, but you wouldn’t know with the awesome mushrooms it has.
  • Fruit: blueberries, strawberries, watermelon. Veggies: zucchini, onions, red pepper, asparagus, carrot, brussel sprouts.
  • Crab caught by my dad this morning from Nehalem Bay.



One of my favorite recipes from Leah’s mom: nograinola. It’s delicious, wholesome, filling, and, hence the name, a grain-free granola. Some day, Leah and I will finally get around to picking another name for it and starting a wildly successful food company. Until then, and because Siobhan is asking for Paleo recipes, you can make it for yourself.


Preheat oven to 275 degrees Fahrenheit.

In a large bowl, combine nuts, seeds and coconut flakes. Stir until well combined. In a small bowl or 2-cup Pyrex measuring cup, mix coconut oil, honey, vanilla extract, cinnamon and nutmeg, until well blended. Pour oil and honey mixture over nuts and seeds and stir with a large spoon or your hands until everything is well coated.

Spread mixture out evenly on a jellyroll pan (cookie sheet with sides) and bake at 275 for 1 hour, stirring every 15 minutes. Remove from oven and stir in dried fruit. Let cool completely and store in an airtight jar.


  • 1 cup raw cashews, chopped 
  • 1 cup raw walnuts, chopped
  • 2 cups sliced almonds
  • 1 cup raw pumpkin seeds
  • ½ cup raw sunflower seeds
  • 2 cups unsweetened coconut flakes
  • ½ cup melted coconut oil
  • ½ cup honey (or ¼ cup honey and ¼ teaspoon liquid stevia)
  • 2 teaspoons vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 ½ cups dried fruit (raisins, cranberries, cherries, chopped apricots, chopped dates, etc.)


Homemade gnocchi with sausage, and butternut squash and apple soup


Last night we celebrated Leah’s brother’s birthday at my house. Happy birthday Sam! Our contribution to dinner was homemade gnocchi with Italian sausage, and a delicious butternut and apple soup.

The gnocchi is actually two recipes on the Martha Stewart website. We used a couple of sweet potatoes in our gnocchi and added Italian sausage from the New Seasons meat counter.

The soup came from my mom’s Barefoot Contessa cookbook. I remember her making it sometime in the not too distant past and loved it. The apples and apple cider are what make it unique — we used honey crisp. It’s great for a rainy fall evening.
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