About

mccoy (5 of 70).jpgThe Salt and Stone is a nod to the essence of cooking, but also to the lovely little desert town I call home. Nestled below the Cascade Mountains in the Pacific Northwest and an agricultural hub, local produce available throughout the year provides endless inspiration in my kitchen.

The food I love is rarely fancy, but it’s hearty and fresh. I read a great article in Bon Apetit about healthyish food; essentially nutrient dense real food. The recipes you’ll find here don’t adhere to a specific diet or eating plan but everyday I’m looking for ways to feed myself and the people I love fresh, flavorful, homemade food.

All that to say, let me be honest, I’m not afraid of butter and salt (it’s all about moderation!), I make huge messes in my kitchen (and I hate unloading the dishwasher) and I almost always have a ‘helper’ or two. The three kids who sit at my kitchen table every night are my frequent recipe testers.

The rhythm of cooking; the chopping and stirring, tasting and salting brings such pleasure to my life. But gathering the people I love around the table, no matter how simple or elaborate, is my favorite part of cooking.

I write a monthly column for Yakima Magazine called Kitchen Captivated and a weekly column for the Yakima Herald featuring recipes and a few words about life in the Yakima Valley.

Join me here, at my virtual table. I’ll pour you a glass of wine and turn on some Mumford and Sons and we can make some food together. It will be good for both of us.

Andrea

3 thoughts on “About

  1. I love your recipes, mostly new twists on traditional foods. I also like your down-home style. I am undertaking a big fundraising for a historical home and would like to tap your expertise on fundraising.

    Like

  2. Please give me details of your fundraising activities and whether you would be interested in helping the 501 3c that i am involved with.

    Like

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