About
My day job allows me to care for people, eat, and write about food and people in the restaurant industry. Talk about a sweet gig. People. Food. Writing. People (most of the time) are a joy. Food is amazing, and often the focal point for the best community we ever experience. And writing is a delight and occasionally a pain.
I plan trips around meals, eat Strawberry Poptarts when I’m stressed, and love to both listen to and tell stories. My wife is a professor. My kids often tag along on culinary adventures and have definite opinions of their own.
Cool site, Kevin! I was just poking around on my lunch break looking for some of my old Marston floormates from SPU. Glad to see you are doing well. I will drop by again to peruse the food writings in more depth. They look great.
Hello
My name is Jerry Ferrill. I am the person who did the twinkie pancakes in the Hostess cookbook. Although there was a misprint in the book. It should have read Columbus,Indiana not Ohio. (do not know if that makes the book more valuable or not). Columbus,In is one of the cities that Hostess has a bakery. It was nice to see this published, If you want to sample some Indiana food, google Nashville, In. You might like it.
Sincerely
Jerry Ferrill
Kevin -
Great to hear about your new full time calling in life. Sounds like it fits you perfectly! Great photo above – you look truly happy!
Press on!!!
Sincerely,
John & Marilyn
Hi there Kevin!
I recently googled some SPU friends – 18 years after graduation….(must be part of my mid-life crisis, as I will be 40 this summer)…anyway it was fun to see what SPU alumni are up to!
I too find find much joy and pleasure in food – and funny thing, since finding my Nicaraguan biological family 12 years ago, have learned that it runs in the family! My father, grandma and aunt are all very good cooks and we have traded a lot of recipes over the years. I would like to share one with you – it’s easy.
Saute olive oil, minced garlic, basil and chopped roma tomatoes on low for 20-30 minutes. Turn off burner, put lid on and let it sit for an hour or so – to marinate all the flavors.
Cook bow-tie pasta in a separate pan and when finished (al-dente), add to the sauce. Now, the last ingredient – add fresh mozzarella balls – you may have to cut them up a little – and stir / cook this all together until the mozz balls are stringy / melted.
I like this dish with a cold bud light, garlic bread and salad.
This recipe comes from my Nicaraguan cousin “Vivian Lugo Pezzullo.”
Trish (Kim’s friend)
P.S. if you are ever in the Lake Tapps area stop by for a great meal!
Hi Kevin,
You look so relaxed in this site’s photo.
Say, when time permits, try Hong Kong Express located at Jackson and Division, across from the General Store in Spokane.
The staff is loud, assertive, and fun loving. More importantly, the food and its presentation is outstanding. The restaurant decor borders on decrepit, perhaps campy.
Ron Yep
Hi Ron-
How about we meet for lunch at Hong Kong Express sometime soon?