Simple Kitchen 2-12-17

Love Stinks!

It’s our annual Valentine’s day show, and the show jumps off the rails pretty quickly. Ernie of Simply 8 talks Junkless snacks with Missy.

Missy talks about a few Valentine’s myths and legends. Horrible things have been done in the name of love. The history of the Whitman’s Sampler is pretty boring. Beaver Foods has a new mustard.

Simple Kitchen 2-5-17

James can’t tell a story. Missy is heading for Las Vegas. It is the annual TOAST Show. Ted Pappas of Big Bottom Distilling kicks things off. Sebastian of Stone Barn Brandy Works introduces Missy and James to the Stone Barn Whiskey Sour. Tom Burkleaux Gives the Negroni a twist.

Brandon of Boke Bowl gets everyone up to speed on Dumpling Week, and what to expect from Boke at TOAST. Ray Nagler of Thomas and Sons gets quite a fright from missy and James, and then whips up an amazing cocktail. Ted comes back and isn’t about to be undone and makes an amazing cocktail.

Stone Barn Whiskey Sour

2oz Oat or Rye Whiskey

1oz Apricot or Quince Liqueur

1oz Lemon Juice

1oz Cardamom Simple Syrup

3 dashes Orange Bitters

Shake Mightily in a cocktail mixer. Strain into a glass with a lemon twist.

Negroni Blanc

1.5 oz New Deal Dry Gin 33

.75 oz Cascadia Liqueur

.75 oz Cocchi Americano

1 dash BH Orange bitters

1 dash BH Aromatic bitters

Lemon Peel to garnish

Chill coup glass. Add all ingerdients to a mixing glass. fill 3/4 full with ice. Stir until well chilled. Strain into chilled coupe glass and garnish with Lemon peel.

A Pear’s Big Bottom

Chopped Anjou or Bartlett Pears

1oz Big Bottom Trail, Am. Blended Whiskey

1/2 oz Big Bottom Pear Brandy

1/4 oz. Agave Nectar

1/2 oz Lemon Juice

2-3 dashes of Angostura Bitters

Muddle chopped pears with Barlow Trail Whiskey. Place the rest of the ingredients in shaker and shake. Pour over Ice, top with soda and garnish with a slice of pear.

2oz Rye Whiskey
.5oz Townshend’s PNW Fernet
.25oz maple syrup (grade A is fine–though if you have grade B absolutely use that)
Orange peel
Combine all ingredients in a mixing glass and stir for 10 seconds. Strain over a BFC (large ice cube). Express the oils from the orange peel and use it as a garnish.

Simple Kitchen 1-29-17

Missy is back from Southern California with a new respect for our neighbors to the south thanks to all the food she ate. Author Ellie Alexander is back and she has a new book that has Missy on the edge of her seat with anticipation.

Chef Dolan Lane is a legend in Portland and he’s in the Simple Kitchen to talk about his growth in Portland and everything he’s done at Red Star, Blue Hour, Clarklewis and Merriwethers.

I am a feminist.

How do I tell her that we screwed it up?  


That I USED to have basic rights.  That it used to not be OK to be treated like something other than an equal to everyone else.  That we, the women of the United States of America, with our voting power (that we fought so hard for) did not use it to ensure that our voice was heard.

  1.  That we lost control of the ability to decide what we do with our bodies
  2. That it is okay, even funny to be grabbed, treated like an animal.
  3. That we are NOT equal, because the most valued person in the USA, the POTUS, DOES NOT VALUE YOU.

I took a moment and spoke on the air about how I felt, how I could have done more, how sad I am, and how incredibly disappointing I am.  The Women’s March will be talked about, a lot, as my daughter grows up.  She will know that she is valued.  That we believe she should make decisions about her own body.  If you were curious what I said…link is below:



Simple Kitchen 1-22-17

Missy starts the show with a very heartfelt speech about what is a big problem in our society. Josh Alsberg of Rubinette is in and he’s brought citrus.

Jeka of Jeka’s Barbeque talks about his journey from the Ukraine to America and why barbeque is so important to him.