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In the summer of 1961, our neighbors unrolled a shiny yellow Slip ’n Slide down their backyard hill. All of the nearby kids ran up and slid down the hill so many times the grass next to the slide was smashed, and the grass underneath it turned yellow. The slide dumped us into a sloppy puddle that coated us with errant blades of green. We laughed and hooted and performed tricks until it was too dark to see.
Pasta salad and barbecued chicken are a natural pairing for July Fourth celebrations. They’re even better in the same dish.
It was an interesting dinner dilemma.
Twenty-five years ago, most of us hadn’t heard of pesto. It’s now ubiquitous enough to adorn pizzas and burgers. While this puree of basil, garlic and pine nuts has a healthy image, it can pack serious fat and calories. Along with herbs and nuts, most versions of the uncooked Italian sauce are made with cheese and olive oil.
In mid-May, my husband and I made a much-anticipated trip to Europe. The first part was a sentimental journey for me. We spent a few days in Stockholm, where I lived for a few months in 1962.
Nancy Oltman and her daughter Alexis approach culinary and business success one doughy pinch at a time.
“Are you ready for dinner?”
Use your grill to create those garlicky breadsticks our love at the pizza shop.
Respect for people. Respect for the land.
When Buffy Clarke and Mark Finkel got married in April, they created a happy celebration at their home in Yelm. I offered to make their wedding cake.