The Corner Chronicle
Chimacum, Washington, Friday November 24, 2017

Archive for the ‘Ask Tassie’ Category

ASK TASSIE: Hop Help for “All Hopped Up”
September 30th, 2011 by Katy McCoy

By Tassie Mardikes . . . write Tassie

Tassie,

September is upon us and it is during this time of year I find myself particularly aroused by the aroma and flavor of hops. It’s as if the hops’ brisk bitterness is carried in on the chap wind that now blows through Chimacum, and their tang filtered from the fading light that steeps through the multicolored decay of leaves. While I am usually content to saunter over to the Valley Tavern for a pint of Hop Diggity, or swill some FinnRiver dry hopped cider

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What’s Up with non-Walla Walla Walla Wallas???
August 31st, 2011 by Katy McCoy

By Tassie Mardikes . . . write Tassie

Dear Tassie

Call me naive, but until yesterday when I saw Walla Walla onions for sale in your store from Dharma Ridge Farm just down the road, I guess I assumed that a Walla Walla onion came from Walla Walla.

As a kid growing up in Seattle, it was maybe my first concept of a local food and I took pride in them. Potatoes grew in Idaho and 

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Tassie Talks Molting Chickens
July 30th, 2011 by Katy McCoy
photo of molting chicken with naked neck

by Tassie Mardikes… write Tassie

Dear Tassie,

What the heck is going on with eggs these last couple weeks?  The eggs at the store are either dinky or non-existent.  I’m badly craving custard to go with my berries.

Sincerely, No Eggs on “Egg and I”

Dear No Eggs on “Egg and I”,

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What’s up with Wattles? Tassie Explains
May 31st, 2011 by Katy McCoy

By Tassie Mardikes. . . Write Tassie

Dear Tassie,

I recently acquired a pair of baby boy goats. They are twins and look identical except that one has two dangly things on its neck and the other doesn’t. I used to think that beards & doolaps marked gender, but now I’m confused! What are they and why are they there?

Sincerely, Puzzled Dam in Irondale

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Tassie Takes on Pie Crusts & Lard
April 26th, 2011 by Katy McCoy

by Tassie Mardikes. . . write her

Dear Tassie,

What’s the deal with pork fat?  I hear it makes fantastic pastry crusts.  Is this true?  What about other “fats” like butter or Crisco.  Are they better?

Worried-About-My-Cholesterol

Dear Worried-About-My-Cholesterol,

If you are bothering to make a pie, you should try and make it more delicious than any pie you have made before.  If you are watching your cholesterol, eat a small portion and don’t bake it very often.  But when you do eat pie, make sure it is a terrific one, and worthy of your indulgence.

That having been said,

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Tassie Forced to Question Herself
March 29th, 2011 by Katy McCoy

by Tassie Mardikes

Dear Tassie,

Lately I feel like the only questions folks ask me are “Is this pot of coffee fresh?” and “Where are the eggs?”.  While I don’t mind answering these, I yearn for people to probe with deeper queries.  The next month is nigh and I must write something for my advice column, or I’ll be a failure to The Chronicle!  Help!  What should I do?

Sincerely, All Too Familiar (AKA Myself)

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Celery Root, an “ugly duckling” in produce
February 9th, 2011 by Katy McCoy

by Tassie Mardikes

Dear Tassie,

I have a question about those gnarly-looking things in the produce section called “celery root”.  Is it just the root of a celery plant? What in the world do people do with them?  Do they taste better than they look?

Sincerely, Circumspect in Chimacum

Dear Circumspect,

Yes, Celery Root (also know as Celeriac) is the ugly duckling of the produce section.  It is bulbous, knobby, and course brown on the exterior. However, if you try cooking Celery Root or marinating it, you will discover it to be uniquely pleasant and delicate.  Make sure you peel off that troll-like exterior first.  Then you can do all sorts of things.

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