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Cookus Interruptus

  (Seattle, Washington)
how to cook fresh local organic whole foods despite life's interruptions
[ Member listing ]

Sweet Glazed Walnuts

Learn how to make candied walnuts and handle a phone solicitor politely simultaneously.  These glazed nuts are perfect for:

  • snacks
  • nice appetizer served with cheese and olives
  • put on your steel cut oats
  • garnish salads
  • Christmas or hostess gifts

Get some local honey and pastured butter and make them.


 
 

Joaquin's Lunch Box

Find out what Jane's packing!  Four fresh fabulous lunch combos for the pail, the box, the basket or the backpack.

 

 

 
 

School Lunches: Are we Doggin' It?

Find out how to support farm to school legislation
 
 

Huevos Rancheros

The farmer's markets are rich with peppers, tomatoes, corn and farm fresh eggs.  Put it altogether and make brunch for a friend or two.  Huevos Rancheros.  I want some now.

 

 
 

Cookus Interruptus on NPR!

Holy air waves!  The internet was not enough.  Now they're on the radio. The same loveable characters, sensational family recipes and quirky interruptions are all there. Listen the next five Saturdays at 1:00 PM or Wednesdays at 2:45 PM.  It’s only 4 minutes.  Live out of the Seattle area?  No problem.  Listen on the web at KUOW presents.Call or email KUOW and let them know you love it!
 
Episode 1:
Orange Glazed Salmon Kebobs (Jane’s band gets a gig)
•         Saturday, September 5th at 1:00 PM
•         Wednesday September 9th at 2:45 PM
Episode 2:
Mediterranean Quinoa (Darrell bikes to kindergarten)
•         Saturday, September 12th at 1:00 PM
•         Wednesday September 16th at 2:45 PM
Episode 3:
Sweet Apple Walnut Kale (Cynthia and Jane get hosed)
•         Saturday, September 19th at 1:00 PM
•         Wednesday September 23th at 2:45 PM
Episode 4:
Cucumber Yogurt Topping (Jane caters to no one)
•         Saturday, September 26th at 1:00 PM
•         Wednesday September 30th at 2:45 PM
Episode 5:
Lemon Raspberry Thumbprint Cookies (Steve and Jane apply themselves)
•         Saturday, October 3rd  at 1:00 PM
•         Wednesday October 7th at 2:45 PM
 
 
 
 
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