Cookin' and a'Codin

Cookin' and a'Codin Don't fear the Geek! Coding follows a lot of real life principles. Everyday, you do things that are relevant to the coding world. It was a great career.

My first career was a 16 year run as a stay-at-home Mom. I cooked; I baked; I canned; I dehydrated food. But, it's a career with little financial gain or cultural appreciation. So, I went to school for 15 years and became a professional. Web development is a great career too! The combination of business and programming is as infinitely variable as being a stay-at-home Mom. But, I missed my kitchen

. Then I thought, wait a minute, tech companies have slides and video games and all kinds of toys to keep their programmers happy. Those things bore me, but if they can have their toys, I can have my kitchen - in my office. Inspired by Top Chef and all those shows where they have to cook in crazy places, I decided that I could furnish my office with cooking opportunities. And, so, here you have it - a cookin and a codin!

Seppi’s European Market & Deli Beet SaladThey have a deliciously unusual way of adding cheese to the salad. I asked for ...
08/24/2026

Seppi’s European Market & Deli Beet Salad

They have a deliciously unusual way of adding cheese to the salad. I asked for the Gorgonzola (the other option is goat cheese), and they added a stick of Gorgonzola dolce.

A lovely break after a late night rolling out a website rebuild!

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"... orgonzola piccante. Its texture is firm, the blue mold stands out clearly, and the taste is piquant and can be quite powerful.

Gorgonzola dolcet is far more creamy (sometimes it can be eaten with a spoon), has a paler blue marbling, and the taste is milder and a little sweeter.
https://cheesetalks.com/gorgonzola-101/

Well, that's pretty!What do they look like after they are grilled?
08/23/2026

Well, that's pretty!

What do they look like after they are grilled?

⚡️ NEW ⚡️

From the creative genius of our butchers comes a brand new way to keep dinner fun!

Beef and Potato Skewers - Seasoned to perfection!
Pop 'em on the smoker at 300* for about 40 minutes. Slather them with our Housemade Garlic Butter for an extra burst of deliciousness

HOW TO ADD VALUE TO A RECIPE YOU POSTWhen Greg Patent first posted this two years ago, I followed his advice and bough...
08/18/2026

HOW TO ADD VALUE TO A RECIPE YOU POST

When Greg Patent first posted this two years ago, I followed his advice and bought a Kiwi Shredder. A couple of weeks ago, I used it to make long orange zest strings for a napa cabbage salad. Then last weekend, I added orange zest strings to roasted beets and carrots.

The article has benefits beyond the salad recipe!

Loaded with umami and a most satisfying crunchiness

THE VALUE OF A KNOWLEDGEABLE PRODUCE MANAGERA few years ago, I bought 10+ lbs of cucumbers from a store that put the bag...
08/17/2026

THE VALUE OF A KNOWLEDGEABLE PRODUCE MANAGER

A few years ago, I bought 10+ lbs of cucumbers from a store that put the bags under their misters (photo 1). Half the cucumbers were rotten.

Now, I buy 10 lb bags of cucumbers that sit out in a bin dry at Pattee Creek Market. This year, only 2 cucumbers were not good enough for the fermenting jar.

08/16/2026
THE NEXT GENERATION OF PASTY MAKERS!
08/16/2026

THE NEXT GENERATION OF PASTY MAKERS!

Proudly serving authentic pasties since 1959. All natural ingredients in two different varieties: beef pasty and breakfast pasty.

08/14/2026
4TH OF JULY TRIFLE LAYERS1. Oatmeal Jam Bar crumbles*2. Vanilla pudding**3. Whipped cream ***4. More crumbles5. Chocolat...
07/10/2026

4TH OF JULY TRIFLE LAYERS

1. Oatmeal Jam Bar crumbles*
2. Vanilla pudding**
3. Whipped cream ***
4. More crumbles
5. Chocolate pudding
6. More whipped cream
7. Strawberry pieces
8. More vanilla pudding
9. More whipped cream
10. Mixture of the last of the vanilla and chocolate pudding
11. The rest of the strawberries and crumbles

* I rebaked the bars so they would make nice crumbles.
** Someone asked if I made custard. I used packaged pudding mixes.
*** Yes, I did whip the cream ... with a whisk.

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725 W Alder
Missoula, MT
59802

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(406) 253-4045

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