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.


2 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.


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