Now I know I say this all the time… but I’m saying it again: I feel so fortunate to live in Seattle where we have easy access to fresh seafood.  Fresh, delicious fish like Pacific Sole, which has the benefit of being a sustainable and plentiful fish, unlike the overfished Atlantic Sole – if you are interested in keeping up to date on which fish are better choices for long term sustainability you should check out the up to date list over at the Monterey Bay Aquarium.  Plus… it tastes great! 

The other lovely bonus about eating Pacific Sole is that it is inexpensive.  I purchased fresh fillets and got 4 in a package for only $3.00, so it goes to show that you can have an exquisite seafood feast on the cheap.

Once I got these beautiful fillets of white flat fish home I was contemplating the myriad of ways in which to prepare them.  I really wanted fresh flavors so I opted to marinate the Sole with a little olive oil, salt, pepper, lemon slices, thinly shaved garlic, salt capers and a teeny hit of white wine, I let this marinate covered in the fridge for about an hour.

After the fillets finished marinating I slid them on to my parchment paper… where they would be cooking away in their own juices being steamed to perfection.

I ended up deciding on making a parchment pouch to bake them “en papillote”.  ”En Papillote” is a French term for “in parchment”.  The technique is basically lay down a sheet of parchment, put your food and spices in the parchment, lay another sheet on top and then start rolling up the edges (similar to rolling up the edges of a pie crust) until you have made a pouch and then cooking your meal “en papillote”.

An alternative way is to take one big sheet of parchment paper and make an envelope by bringing the sides together – similar to wrapping a present except you will bring those edges together, start folding to seal and then repeat with the open ends.  You don’t need to use parchment paper for this technique to work – you can use aluminum foil too.  It’s just like camping as a kid and doing a Foil Dinner Pouch around the campfire.  I bet you didn’t realize you were using some fancy French cooking techniques as a youngster ;)  Go young little You!

Once the pouch is all closed up – you pop it in to a pre-heated 350 degree oven.  The amount of time depends on how much fish and how thick that fish is.  For my 4 fillets I kept it cooking for about 20 minutes and the fish came out perfect.

Now I don’t really have a recipe for this – as you see it’s simply a process of throwing some stuff in to a pouch and baking it in it’s own steam until done.  You can get totally creative with this, and you can even get the family in on the fun.  Let the kids pick some healthy veggies to throw in to the pouch – trust me when kids get to help make their food and it feels fun they will eagerly eat what they made.  This was a technique I employed quite a bit with my niece when she was a little tot and a picky eater.  As a teen she now has an expanded and well rounded palate that I like to think I helped contribute to just a little.

So let’s wrap up the details here for you to knock this out for your family:

1. 350 degree Pre-Heated Oven

2. Fish, Meat, Tofu and/or Veggies

3. Salt & Pepper

4. Your favorite flavorings: spices, garlic, peppers, capers, citrus, honey, soy, uzu… go crazy

5. Splash of White Wine or Water or Beer

6. Parchment Paper or Foil

Stuff it all in the Parchment Paper, make it in to a pouch, put it in the oven and there ya go.  Dinner is served.

You can make these “En Papillote” dinners a day ahead, put them in the fridge and when you come home from work you will have a delicious meal ready to go without any fuss (and without a baking pan to clean up!)

You can also make these dinners vegan and gluten free – let your imagination take you on a delectable journey!

This is one of those rare posts where the food was so delicious that I totally forgot to stop and take a picture of the finished dish to share with you all.  It looked beautiful, perfectly steamed fish and aromatics and we served it with a lovely side salad with a simple vinaigrette.

Summer time is Tomato time! Specifically…Heirloom Tomatoes!
I grew up with these kinds of tomatoes as a kid.  Striped tomatoes, odd shaped tomatoes, tomatoes in nearly every color of the rainbow and then somewhere along the way tomatoes became standardized, boring and tasteless.  Thank goodness that Heirloom Produce is making a comeback, because you haven’t tasted a tomato until you’ve tasted a REAL tomato like an Heirloom variety.

I have been making one particular salad with fresh Heirloom Tomatoes now for over a decade.  In fact I feel like stepping back to Summer in the year 2006 just to show you a picture of this salad that has been my Summer signature and how it has remained virtually unchanged after all these years.

There isn’t really a recipe for how I make this salad.  It’s more of a process and a combination of ingredients and you add them all together to make this stunning little tomato stack that explodes with the tastes of Summer all over your tongue.

Now let’s step in to the present day, actually yesterday to be exact.  My guy knows that I am not one for jewelry and that I’d rather have a bottle of Truffle Oil over a bouquet of roses.  So he got me bags of some absolutely beautiful produce to play around with yesterday.  In those bags were gorgeous Heirloom Tomatoes – and this is what I did with them yesterday:

As you can see… not a whole lot has changed over the years, which just goes to show how this recipe has been a favored Summertime staple in our house.

Go check out Pike Place Market or your local Farmer’s Market right now, chances are the first Heirlooms of the season are making an appearance!

It’s Copper River Salmon time of year again!  This is one of my all time favorite fish and I look forward to its return every year.  The folks at the Alaskan Department of Fish & Game have taken great care to manage the runs each year to ensure that this delicious fish remains sustainable for a long time to come, so you can eat and feel good about the fact that you are supporting sustainable seafood.

All that field management comes at a cost for the consumer.  Limited runs means a higher price tag at the register, but when you think of the long term, it is worth it to pay a little more to support sustainable practices.  It’s an investment in not only our culinary future but the future of the wild life itself.  This type of management is something that makes sure that we have this delicious wild caught fish to enjoy for generations to come.

So this year I went out and picked myself up a whole Copper River Salmon and butchered it down to two gorgeous ruby red filets.  This left me with quite a bit of  ”trim scrap” and bones.  I do not like wasting food, especially when it is as special as this salmon.  I took the trim scraps and sealed them for freezing for a later use.  Which left me with the bones.

Lately, I have been getting really inspired by a friend of mine who goes by the name of Lovely Lanvin.  She teaches Asian cooking classes and currently has an upcoming class at Williams Sonoma on June 11th.  When I looked at my bones I thought I should make a fish stock.  Then I looked at them again, and in a fleeting moment her wonderful inspirations of late made me shout out DASHI!

Dashi is a beautiful Japanese soup base.  If you’ve had Miso Soup then you have had Dashi.  There are several kinds of Dashi – some of which depend on the ingredients and some of them depend on if those ingredients were already used to prepare a Dashi.  This particular recipe is my own version of this traditional soup.

Having made Kombu and Katsuo Dashi many times in the past, I figured I would start off there.  I really wanted multiple layers of flavor for this broth so I decided to use Kombu, Bonito flakes, Dried Shrimp and toasted Salmon bones.  Something that celebrated using and respecting every part of this beautiful piece of Salmon.

After preparing and straining it I put it in a clear jar.  When I first looked at it, a pale golden broth that was perfectly clear, I got a little worried thinking that perhaps it might be weak in flavor.  Then I took a taste.  It was so rich and flavorful, the Kombu lent it’s salinity for a slight taste of the sea as a solid foundation to the Dashi.  This was followed up by the richness given by the layer of flavor from the Bonito and Dried Shrimp… and finally the bold, savory, toasty finish of the Salmon.  As satisfying a Dashi as I have ever made.

Now I know for some, this sound exotic and daunting, but Dashi really is one of the easiest soups that you can make and it is extremely versatile.  It is a good recipe to have in your culinary repertoire, as it is a base to so many beautiful Japanese soups and sauces.

For serving my Dashi I chose to go with fresh Herbs, little Golden Enoki Mushrooms and some glass noodles to let the broth really shine.  I hope that my little culinary experiment, born of not wanting to waste a beautiful ingredient, is something that you will try for yourself.  And I hope that I made Lovely Lanvin proud with this one!

Spring has sprung!  If I had to chose a favorite season I think I would choose Spring, everything is waking up in vibrant green sheets, invigorated by the spring rain, stretching out on bough and bramble to take advantage of our first peeks of sun.

Delicate baby lettuces and radishes are some early risers in the garden, but there is a world out there beyond the garden.  A delicious world filled with things like Nettles, Ramps, Fiddleheads, Mushrooms and more.  While I sincerely love our local harvest, I also adore the wild flavors of the other regions of our country.  Obviously, as much as I would love to, I can not always go travelling half way across the country for say… a taste of Ramps – but I know a guy who knows a guy and that’s where I turn to get my fix of these gorgeous Wild Leeks.  The season is nearing it’s end for my beloved Ramps, but if you get over to Earthy Delights you can get a taste for yourself before the season is over… otherwise you’ll have to wait until next year.

The cool thing about the folks over at Earthy Delights is that they also carry other wild and exotic foods.  So while I was placing an order for some Ramps I spied that they also carried Fiddleheads and Baby White Asparagus. I would love to be out in the wild RIGHT NOW picking my own fiddles, but our family has gone through a pretty tough and painful ordeal recently with a significant loss.  It is hard to have my heart in the wild when it is needed at home.  This is where the incredible folks over at Earthy have come to my rescue, providing me with the tastes I crave when I can’t get out to get them myself.

Because of everything that has been going on, we have been eating at odd hours and not eating the best food that we can.  There are times when we have gone most of the day without eating, just simply forgetting or the large intake of grab and go food.. and not the healthiest kind either.  I really wanted to slow things down and take a little time to create something that not only satiated our hunger but comforted the soul as well.

I had a plethora of local ingredients on hand: bacon, eggs, herbs from my garden and Beecher’s Cheese Curds.  I had a look at my Earthy delivery and what I had on hand and set to work making this Frittata.  It tastes of Springtime.  Herbaceous, hearty, sustaining and most of all comforting.  It was a beautiful mix of ingredients both local and beyond and I really wanted to share it with you.  So here we go!

Sometimes I like to add a teeny little pinch of nutmeg to my egg dishes, I also topped this one off with some shaved black truffle before baking and finished it with a light drizzle of White Truffle Oil (that I picked up from the folks at Earthy Delights as well) for a little something extra special.
This recipe is so delicious served up for Brunch, but also is hearty enough for a dinner.  It keeps well overnight and makes great leftovers the next day.  It really does taste like Springtime on a plate and celebrates all the deliciousness that the season has to offer.  I hope you enjoy!

Full disclosure: I have received no compensation from any business or organization mentioned for this article. However, an odd sample of some new exciting ingredient sometimes tends to find it’s way in to my order on occasion.

What is that visage of Burger Heaven you see above?  It is the ***Kelly Cline’s Secret Squirrel BBQ Burger. I can die a happy woman now that I have had the honor of having a burger named after me.

There is a long story behind this burger… it starts back in the Summer of 2010 (I know… that’s like eons ago!)
Let me start out by saying that over the past year I have become friends with the folks at Blue Moon Burgers, it’s a fun place with fun people and they make a damn fine burger – and I’m a bit of a burger snob.

In fact, over a few weeks I taunted them with my own recipe for a killer burger and brought in a jar of my Secret BBQ Sauce.  Now this is a formula that I have been working on and tweaking since I was 20.  We aren’t going to say the amount of decades that have passed since then, but let’s just say that I am pretty confident that I have perfected my formula for the perfect Sweet ‘n’ Smoky BBQ Sauce.   Whenever I make my sauce, I make it 2 gallons at a time because I end up with my friends lined up with empty jars in hand ready for a refill.

So back to the day I brought in the sauce… they took a taste of it and the look of doubt was wiped clean and they sat there with just a spoon and the jar and literally ate it right out of the jar.  It was good.  I was pleased.  Now fast forward… every couple of weeks I would get an email asking for the sauce recipe, requests that I would deny over and over again.  My sauce is special, it’s my baby… the recipe is Super Secret Squirrel!  No one knows the recipe but me!  Asking, turned to begging… and I gave in and gave them the recipe and they asked me to help create a burger to showcase the sauce.
For Blue Moon Burgers side of the story of this burger check out it out here: March Burger of the Month

After months of back and forth and consulting and tasting (it’s a tough job, but someone had to do it!) we came up with the Kelly Cline’s Secret Squirrel BBQ Burger.
5 ounces of grass fed organic beef patty dusted with my Secret Dry Rub on a grilled Macrina bun, housemade spicy pickles (I like having an extra one on my burger), crispy shoestring onions, melted Muenster Cheese all topped off with a smothering of my Super Secret BBQ Sauce.

The folks at Blue Moon Burgers came up with a March classic Mint Shake (made with their house made syrup made with REAL mint) and some Old Bay Hush Puppies to saddle up next to that big beautiful burger that bears my name. YUMMY!

So what the heck does all this burger talk this have to do with bloggers?  Well… I’ll tell ya!
Blue Moon Burgers will be hosting a “Meet the Puget Hound Bloggers” event at their Fremont Location where I will be hanging out with fellow Puget Hound bloggers.
Puget Hound is a collection of local area blogs that cover everything from Sports, Crime, Food, Events, Music, Arts, local Travel, Dating and so much more.  Come on down and meet some of the other talented bloggers like the man behind Another Passion and the mixologist behind ThirstQuest.

Meet the Puget Hound Bloggers Event at Blue Moon Burgers
Date: March 10th, 2011
Time: 5:00pm – 7:00pm
Where: Blue Moon burgers in Fremont – 703 N 34th – Seattle, WA 98138
Why: Meet ‘n’ greet the Puget Hound team and have some fun

For more information about Puget Hound and Blue Moon Burgers:
Puget Hound
Blue Moon Burgers

Follow Puget Hound on Twitter: @PugetHound
Follow Blue Moon Burgers on Twitter: @bluemoonburgers
Follow NommyNom on Twitter: @nommynom
Follow me on Twitter: @kcline

***Despite the name, there is NO squirrel in this burger.  The name comes as a reference in homage to an old late 1960′s cartoon.  Everything that has ever been secret in my life since watching this cartoon as a kid has always been referred to as “Secret Squirrel”

Full disclosure: I have received no compensation from any business or organization mentioned for this article, except a free burger or two (which makes my ever expanding hips weep)

I love a condiment that you can use for many different applications.  Such is my Honey Ginger Glaze.  It works beautifully on meat, fish, veggies, fruit and Tofu.  It’s a perfect finish on anything grilled.  It takes an ordinary pork chop and turns it into an extraordinary glossy bite of gingery bliss.

I picked up some gorgeous boneless pork lion chops from the awesome guys over at The Swinery, in West Seattle and combined those with my glaze made with some Chamiso Honey that I ordered from the sweet folks at Grampa’s Honey.

Honey Ginger Glaze

• 1/2 cup Honey
• 1 1/2 Tablespoon Ginger, peeled and freshly grated
• 1/2 teaspoon Aji-Mirin (Sweet Cooking Rice Wine)
• 1/4 teaspoon Sesame Oil
• Juice of half a Lime

Combine everything together in a small bowl and simply whisk to combine.  Makes a little over 1/2 cup, and will keep for up to 1 week covered in the fridge.

Tips:
- Use a pastry brush to brush it on grill foods shortly before it finishes cooking.  If you put it on too early, flames and heat can cause the sugars in the glaze to burn.
- Try it on Fish, Tofu, Beef, Chicken, Pork, Duck, Fruits and Vegetables, it’s very versatile.
- You can use this glaze as a base for marinades and salad dressings.

Local food is delicious!
Everything, except the salt and pepper, in that photo is locally produced food.  Most of it came from my weekly Full Circle Farm CSA Box.

This week Full Circle Farm announced a fun little contest on their Facebook Page, for their members, to see how creative people can be with their CSA Delivery.  What a fun and challenging idea!  Even though I probably won’t officially enter the contest, I thought I’d play along anyway.  So I got inspired to see if I could create a dinner using the ingredients from my box, plus a couple  supplemental ingredients like locally produced Mama Lil’s Peppers, Hempler’s Slab Bacon, Wilcox Farms Organic Eggs, Salt and Pepper.  Opening that box today kind of made me feel like I was on an episode of Chopped.

A big bunch of fresh spinach jumped out at me from inside the box.  Then I spied some fresh herbs, onions and a little brown bag stuffed with crimini mushrooms with tight little caps.  Some bacon, pickled peppers and shaved Red Alder Toma from Mt Townsend Creamery, little salt and pepper from the pantry and I was set!

A while back  I was visiting my dear friend Kate, she fed me a delicious dish of kale and eggs with those Mama Lil’s peppers.   I have been hooked on the combination of greens, eggs and pickled peppers ever since.  So this recipe is my ongoing tribute to her and that humble, beautifully delicious little meal that was shared between friends.  I simply can not get enough of these flavors.  Thanks for sharing that beautiful taste, Kate!

Skillet Eggs

• 1 cup of Bacon, cut into lardons
• 1/2 Red Onion, diced
• 6 ounces of Crimini Mushrooms, cut in half or quarters for larger shrooms
• 3 Springs of Fresh Thyme
• 4 cups Spinach, washed and chopped into large pieces
• 4 Eggs
• 1/4 cup Mama Lil’s Pickled Peppers
• 1/8 cup Mt Townsend Creamery Red Alder Toma (you can sub Parmesan)
• Salt & Pepper to Taste

Get your skillet or fry pan and put it on Medium High heat.  As soon as your pan is hot add in your Bacon and start rendering out the fat.  Once it begins to start crisping up a little and turning golden brown, add in your chopped Red Onion.  Sweat the Red Onion and then add in your mushrooms and fresh Thyme.  Let it cook for about 2-3 minutes and give it a quick stir and let it cook for another 2-3 minutes, stir again.

Turn your heat down to Low, add a little splash (a couple Tablespoons worth) of water or stock to the pan and add in your Spinach, give it a quick toss.  Now make 4 little egg sized “wells” of space in the spinach mixture by simply pushing it aside.  Crack each egg and empty the contents of the shell in to those little wells.

Sprinkle with a little salt and pepper, add your Peppers and Cheese to the whole mix.

Cover the pan tightly and let it simmer until the whites are set and the egg yolks reach your desired doneness.  For a firmer yolk let them cook longer, for a softer runnier yolk cook them shorter.

****Vegetarian Option: Omit the Bacon & Cheese and replace with a little Olive Oil.

Support your local Farmer’s, Food Producers and Farmer’s Market!!!

Full disclosure: I have received no compensation from any business or organization mentioned for this article. I’m telling you about them because I like what they are doing.

So how about that Superbowl?  Did you inhale a few too many snacks during the big game and are looking for some dietary redemption?  Fear not, I am here to help you with something sweet, crunchy and delicious.  

I love a good Waldorf Salad, but many of the traditional recipes often are loaded with fatty dressings that drown out the delicious flavors of the ingredients.  It negates the healthful benefits of eating a salad by being overly dressed with fat.  I have my own version of a healthier Waldorf Salad that is really delicious and isn’t going to turn you into a Fatty McFatsauce.

Waldorf Salad

Salad:

• 3 Apples, cored and cut into 1/2″ chunks (I like Gala & Granny Smiths from Full Circle Farms)
• 1 cup Red Grapes, cut in half
• 1/3 cup Walnut pieces
• 1/3 cup Golden Raisins (you can sub Dried Cranberries or Currants)
• 1/2 cup Celery, chopped
• 1 teaspoon Lemon Juice

Dressing:

• 1/4 Plain Yogurt
• 1 Tablespoon Honey
• Juice of Half a Lemon
• Teeny Pinch of Salt

Garnish:

• Butter Lettuce Leaves

Combine the first 6 ingredients and toss well, set aside.  This will be your salad.
In a separate bowl, combine the Yogurt, Honey, Lemon & Salt.  Stir with a fork or a whisk to thoroughly combine.  This will be your dressing.
Pour the dressing over the salad and gently toss to coat evenly.

To serve, place a leaf of Butter Lettuce on the plate, then spoon the salad into the lettuce leaf and serve. Enjoy your tasty salad!

Tips:
If you are making this salad ahead of time, do not add the dressing until right before you serve it.  If you dress it too early and it sits around too long your fruits will leak out liquid and you’ll end up with a soupy mess.

Those Butter Lettuce leaves also make a tasty lettuce wrap for eating this healthy salad on the go!

Sometimes the best things in life are the simplest things.  Like this recipe.

On those days when life keeps you running around like crazy, there just does not seem to be enough hours in the day and you want something tasty to snack on but don’t have the energy to fuss around with a complicated recipe.  Well, this is an elegant and simple little recipe that goes together in a snap, keeps well when stored in the fridge and has big flavor that is sure to impress even when you’re pinched for time.

There are a few ingredients that I always keep on hand, because of their versatility and the big flavors they bring to the table.  Goat cheese and Oil Packed Sun Dried Tomatoes are two of those items.  They can be added separately or together from salads, to pastas to appetizers making them a favorite in my kitchen when I’m looking for a little extra punch of flavor.

This recipe is the perfect thing to make when you have unexpected drop-in guests because it goes together in 5 minutes.  Get your ingredients together, add them to a food processor, whip it up, scoop it in to a bowl and throw some crackers or herb toast points on the side.  Done.

Aside from using this as a spread on crackers, it’s also an amazing condiment for burgers and sandwiches too!

Goat Cheese & Sun Dried Tomato Spread

• 1 1/2 cups Goat Cheese
• 1/2 clove of crushed garlic
• 1/2 cup Oil Packed Sun Dried Tomatoes, drained and chopped
• 1/2 Teaspoon  Fresh Thyme or Parsley
• Squeeze of Lemon Juice
• Salt to Taste

Put all the ingredients in to a food processor and pulse until smooth and well blended.  Place in a serving bowl and serve with crackers or toast.  Makes about 2 cups and will keep up to 1 week, covered in the fridge.

Additional Serving Suggestions:
- Topping for crackers, pita chips, melba toast, herbed toast
- Condiment for Sandwiches and Burgers
- Quick way to dress up some Penne Pasta by tossing it together.  Great Hot or Cold!

Quesadillas… a couple tortillas filled with goodies and grilled until the insides are all ooey gooey melted goodness.  Not only are Quesadillas delicious, they are incredibly easy to make.  My quick recipe is also a snap to change up by adding different fillings to please the palates of any hungry snacker.   Be sure to check my suggestions below for ideas!

For this recipe I have decided to go healthy and make these Veggie Quesadillas.  Now before you start rolling your eyes and running for the nearest burger joint, in my kitchen healthy does not mean bland and tasteless.  I have combined hearty black beans, sweet corn and sharp cheddar for a deliciously satisfying bite.  Try some of the Northwests own Tillamook Cheddar, it’s a perfect fit for this dish.

And just to take it to the edge of insanity, I’ve topped it all off with a homemade spicy Pineapple Salsa.  This salsa packs a mouth watering spicy, sweet punch.  It is also a versatile condiment with a myriad of uses beyond the old Chips & Salsa routine.  Try using it to dress up a boring old Chicken Breast or Oven Roasted Pork Chop or even as a Pizza Topping!

Veggie Quesadillas
Yield: 1 Quesadilla

• 2 Large Flour Tortillas
• 2 Tablespoons Black Beans, canned or rehydrated
• 2 Tablespoons Sweet Corn Kernels, frozen or cut fresh from the cob
• 1 Tablespoon Sweet Onion, finely chopped
• 1 Tablespoon Red Bell Pepper, finely chopped
• 1/4 cup Sharp Cheddar Cheese, finely shredded
• Salt & Pepper to Taste
• Splash of Olive Oil

On the stove top heat a large skillet over medium heat.  Add a very small splash of olive oil and swirl it around in the pan to coat the bottom evenly.  Take the first Flour Tortilla and place it into the hot pan.  Working quickly, evenly spread the remaining ingredients on top of the warming Tortilla with a 1/2 inch margin to the edge of the Tortilla.  Place the remaining Tortilla on top of the filling and let it toast.

Once the tortilla is toasted, generally 3-4 minutes, give it a quick flip with a spatula and toast off the other side.  When it is ready, cut it as if you were cutting a pie, making 6 wedges.  Top with Salsa and serve immediately.

Party Tip: You can make these ahead and reheat for 10 minutes in a 375 oven.

Pineapple Salsa
Yield: 2 cups

• 1 Cup Pineapple, in chunks, canned or fresh
• 1/2 Cup Yellow Bell Pepper, roughly chopped
• 1/2 Cup Fresh Tomatoes, seeds removed, roughly chopped
• 1/2 Cup Cilantro, chopped
• Crushed Red Pepper Flakes, to taste

Combine the ingredients, let it sit for at least 20 minutes to allow the Crushed Red Pepper to add its fire.  Keep in mind that as the Salsa sits the Crushed Red Pepper heat will intensify, so go lightly as it is easier to add heat than it is to remove it.

Additional Quesadilla Filling Ideas:

• Jalapeno
• Sliced Chicken or Turkey Breast
• Sliced Lean Beef
• Seitan
• Shrimp
• Halibut
• Crab
• Mushrooms
• Bell Peppers
• Mama Lil’s Kick Butt Peppers
• Ham
• Spinach
• Bacon
• Sausage
• Asparagus
• Cheese, other than Cheddar – Monterey Jack, Swiss, Racelette,  Feta, Brie, Goat Cheese

Full disclosure: I have received no compensation from any business or organization mentioned in this article.

Images by Kelly Cline ©2010 All Rights Reserved
All content, text and images are  ©2010 All Rights Reserved and may not be used or reposted without express written consent.