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Missoula, MT, US

You should be able to guess my home state from my screen name. I grew up in the middle of a wheat field and learned how to cook from my mother and grandmothers who learned from their pioneer mothers. Like Dorothy, I have been transported to distant lands. I have tasted exotic delicacies and learned to cook them myself. Like Dorothy, I say, Theres no place like home. Unlike Dorothy, home to me is wherever I am right now.

Wheat Princess

Recent Reviews

Re:Chopped Vegetable & Couscous Salad with Black Olive Vinaigrette

Just made this for a potluck. Several people said it was really good. I agree with sarah21 that it could use more flavor. I think it would be a good idea to double or triple the herbs. I did add chopped sun-dried tomatoes. I think toasted cumin might be a good addition. My vinaigrette ended up being a little acidic, so I added 1/2 teaspoon of sugar.

Posted: 11:48 pm on November 21st 2017

Re:Miso-Glazed Salmon with Green Tea Rice

I love this dish! It is my new favorite comfort food. It is so easy to make after work. The first time I made it, I had everything but miso, and it was still very good. Last night I made it with miso, and it was outstanding. Next time, I am going to try brown rice.

Posted: 03:04 pm on March 8th 2013

Re:Wild Rice Bread Dressing with Apple, Apricot & Sage

I gave it four stars for texture. I liked the combination of bread, wild rice, and nuts. I rate the flavor three stars because the orange was overwhelming. Also, it had a sweet and sour taste that was not to my liking, though it may suit others fine. There was just a tablespoon of Triple Sec left after marinating the apricots, so I added it to the stuffing---probably a mistake. Next time, I would reduce or eliminate the orange juice, reduce the apricots, increase the nuts, and use Cognac for part or all of the Triple Sec.

Posted: 02:38 pm on November 26th 2010

Re:Summer Squash with Thyme & Toasted Pine Nuts

Very good. I used yellow squash and found the recommended type of olive oil.

Posted: 03:27 pm on January 9th 2008

Re:Cherry Tomato, Mozzarella & Mint Salad

Great salad, great olive oil tasting menu. I went to the olive oil store and got the recommended kind of oil for each of the recipes. Guests could really taste the difference.

Posted: 03:25 pm on January 9th 2008

Re:Grilled Butterflied Leg of Lamb with Garlicky White Beans

Wonderful dish, wonderful menu.

Posted: 03:23 pm on January 9th 2008

Re:Perfect Grilled Pork Tenderloin

I have made this quite often and it is great with all the glazes and also with a dry rub. It is juicy and delicious but is a little too pink for some people, so if those people are coming to dinner I cook it a tiny bit longer, and it is still terrific.

Posted: 03:15 pm on January 9th 2008