Oven Roasted Tomatoes

fresh cherry tomatoes

I’ve had a pretty tumultuous history with tomatoes. Lots of seedy, mealy slices in my sandwiches that get slid right out after a couple bites. Or those godawful gushers in my salads that I just sneer my nose at and refuse to eat altogether. But thankfully, after thirty-some years on this planet, I’ve finally made my peace with them. Just so long as they’re blasted to hell in the oven with lots of oil and salt.

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Whole Bowl Tali Sauce

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While I don’t remember the first time I ever had a Whole Bowl, I can perfectly remember the day I learned how to make Tali Sauce. It was a summer evening and I had a craving. Food carts were nearing closing time as I sat at my kitchen table on the verge of becoming hangry. So I did what any child of the Internet would do: I turned to Google.

Call it what you will: Tali Sauce, Northwest Sauce, Yum Sauce… If you’re from Portland you’ve probably had one of its many variations, or something close enough. And in all its myriad forms, surely someone, somewhere has tried to recreate this sauce, right? 

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Pumpkin Seed Butter

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Once upon a last weekend I stumbled into a free sample table at my local grocery store. I’m always a sucker for samples, but not in the way most people are. No, I’m an actual sucker because I still haven’t figured out how to accept a free sample but still politely decline buying whatever it is they’re peddling. Words fail me. My face starts to flush. And the next thing I know, there’s a $7.49 tub of pumpkin-sunflower-flax seed butter in my basket.

All I wanted was some cat food. And maybe a can of beans.

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