I forage and Leah dreams up delicious dinners.  A loaf of Fire Island Rustic Bakeshop sourdough was the perfect vehicle for Alaskan side stripe shrimp  set on a schemer of  lemon ricotta and dressed with sautéed fiddlehead ferns that I had foraged earlier in the day on a hike in Girdwood.

home cooking.

well, that’s a relative term at the moment… there is something about food prep and making a proper meal that is so calming to me and spending time in the kitchen is a sort of reset button.  i haven’t been cheffing it up recently as i have been on the go but tonight i made a lovely squid ink pasta with mussels in a lemon & garlic butter broth.

squid ink pasta: four star fresh