It’s funny how sometimes life rolls in a direction never anticipated. Catching us by surprise, with both trepidation and promise.
It’s been an eventful year for my family. My first-born conquering a long and tedious health challenge, my youngest discovering the heartbreak and joy of her first year in high school. A brilliant year of cooking classes filled with the most wonderful home chef’s I’ve ever met. New clients, new colleagues, new recipes and articles created and new friends made. And we’re only half way through the year!
Change happens. It’s inevitable. I’ve had a lifetime of change. I thought I’d become familiar with the word, until I realized the memories I will soon leave behind. Yes, we’re moving down the road a bit, to a darling little town in the Willamette Valley, Oregon. Still the beautiful Pacific Northwest that I know and love.
It’s bittersweet. I have the best friends here. Friends who bring our grieving family delicious baked goods, flowers and cards when our sweet old Airedale, Elwood, passed. Friends who cooked meals for a week when my sweet oldest Sassy Gal came home from surgery. Beautiful flowers arriving daily, cards that expressed love and sympathy, happy thoughts and prayers.
Friends that have loved and continue to love my children like their own. I love that. I’ve always felt it takes a village to raise a child.
I know my friends and I will remain close. After all, this is the era of social media and I’ll only be a few hours down the road. But I will miss them.
Brilliant, strong, independent, artistic, supportive, beautiful women who have made a huge impact on my life. I would list you all, but I’m afraid I might miss someone! You know who you are. I love you!
So, in a few weeks, Karista’s Kitchen will have a new home on the world-wide web. And, Karista Bennett (and the Bennett Crew) will make their new home in the Willamette Valley, Oregon.
I proceed with trepidation, but also promise. Promise of new discoveries, new challenges, new ideas, new farms to visit, new places for Ranger Craig and I to fly :), new recipes to share and new friends to be made.
It may take me a few weeks until I post next. I’d like to say I’m a good multi-tasker, but unfortunately, that will never be included in my list of talents.
So until next time, I wish you happy trails, lots of summer sunshine, good health and loads of love!
Blueberry Ginger Salsa
I posted this recipe last summer and it’s been a hit at my house. Perfect for summer grilling, I pair this salsa with grilled halibut, Hawaiian Opah, Blue fish, Cod, scallops (or any white fish) and grilled chicken.
1 pint fresh blueberries
1 heaping tablespoon finely chopped shallots
½ teaspoon fresh grated ginger
1 tablespoon chopped fresh mint (cilantro would also be a delish substitute!)
Squeeze of Lemon (about a tablespoon)
Dash of Olive oil (a few teaspoons)
Teaspoon or two of honey
Salt and pepper
Slice the blueberries in half if you can, or lightly chop.
Toss together the blueberries, shallots, ginger, and mint.
In a bowl whisk together the lemon juice, olive oil, and honey.
Toss the lemon oil with the blueberries and season to taste with salt and pepper.
This is definitely one of those recipes you can prepare to taste. A little more ginger, a little less mint or maybe a little more honey. Whatever you decide, it’ll be delicious!
- Sugar-Crusted Salmon with Avocado Peach Salsa… a Guest Post by Alaska From Scratch (karistaskitchen.com)
- Chef Tom Douglas offers fruity and savory additions to flavor up a king salmon (blogs.seattletimes.com)
- 10 Blueberry Recipes: Sweet & Savory Ways to Enjoy! #Healthy Eating #Weekly Menu Plan (simplelivingeating.com)