The Times - Serving Waitsburg, Dayton and the Touchet Valley

It's day two of Winter Break here in the Compton household, and it feels like week six of cabin fever for my daughter, Gracie. To combat the boredom, Gracie and I have been busy whipping up treats...

The season for sweaters and comfort food has arrived, and I couldn't be happier. While autumn is my favorite season for many reasons, fall cooking is at the top of that list. Few vegetables are more...

For a brief moment, my mother worried that I was a future sociopath...at the age of four. The discovery of a notebook full of drawings featuring a giant knife wielding woman in pearls would alarm any...

Admittedly, behind the scenes of a perfectly styled food photo can be a little chaotic. While testing my recipe for Linguine Vongole, featured in the April 29th edition of The Times, I managed to use...

During my first spring living in Waitsburg, I quickly fell in love with the vibrant-green rolling hills, the abundance of flowering trees, and the discovery of what the locals simply call “salad...

Hunting for a classic Researching recipes often feels like traveling to me, and one of my favorite destinations to explore is Italy. Rich in history, this relatively small country is made up of 107...

For me, cooking has always been about more than just sustenance alone. The foods we eat tell a story, and I am always listening. Every ingredient and technique used in modern kitchens are a daily...

While it often feels controversial, I have always been a lover of the winter months. Watching the snow gently fall while tending to a simmering pot is one of my favorite simple pleasures. During snow...

Pepper-crusted love This year, perhaps more than usual, many of us are planning Valentine's date nights at home. Beautifully sauced steaks served with a nice bottle of wine will surely impress while... Full story

Spread the love I have always believed that a heartfelt homemade gift outshines one mass-produced. The childhood joy of cutting and adorning perfect hearts out of brightly colored construction paper...

Flemish weekend delight After a busy week of making quick afterwork meals, there is nothing I love more than spending some quality time in the kitchen over the weekend. Taking my time creating a meal... Full story

All sorts of stories aim to explain how this dessert got its name, but we have not come to any consensus (according to Wikipedia, anyway). I’ve heard the pastries were invented by a shoemaker’s...

While the country I love feels painfully divided, I have been focusing on what unites us, and to my mind, food has always been the great unifier. Our nation's rich diversity makes it hard to define a...

We already miss Teeny McMunn, our advertising manager and recipe writer who happily retired at the end of 2020. Her recipes were crowd favorites, not only for the food but for the good company. We've... Full story

This came into my email. I had not thought of the spinach dip for a while and, truth be told, I hadn’t thought of it period, because it has sour cream, like most dips. But I do know it is popular... Full story

This is one of many overnight breakfast recipes. I have used this one several times. My thought is to share it this week in case you wanted to use it maybe for Christmas morning and needed to get a...

Sigh! This is what I do instead of dusting.  This caught my eye because I had plenty of cranberries from the sweet potato recipe, plenty of walnuts, and a half-gallon of orange juice. The only...

A recipe from England This recipe is shared by Susan Jensen. In our delightful conversation, it turned to recipes. I asked her if she had any to share. She shared several, which will be fun to try....

I put this in last year about this time. At the time I had not made it, but it is very good!! Wes L. my friend who is always encouraging, said even the kids liked this when they made it for...

These were sent to me by Bill Rodgers. The same guy who gifts us with great photography and shares his abundance of unique irises. Bill had brought over a salad for us who stay late on Tuesdays to get...

I shared this before and it was one of the most popular ones. It uses a lot of eggs and milk so it makes a great breakfast dish, or if you are like me, I like a breakfast dinner. What surprised me...

Seriously, a pie crust.  Everyone has their favorite recipe, many handed down. In Home Ec, we were taught the basic 1 cup flour, 1/3 cup shortening, salt, water version. This one is similar, but...