I
Brittany’s Favorite
PICO DE GALLO SALSA
PINK PLAID EDITIO N
For recipe, turn to page
210
.
making healthful
cooking easy
The crisp diplom a Brittany Miner
received in May is one testam ent to the
lessons learned during four years at
Portland State University. A “ Pink Plaid”
version o f the Red Plaid cookbook,
tattered and tabbed with sticky notes,
is another.
Brittany started college in Oregon
with dream s of an education degree in
her future— and a young lifetim e’s
w orth o f Red Plaid cooking in her past.
O r actually, Red Plaid eating. “ Mom
depended on good old Red Plaid for its
tried-and-true basics— the meat loaf, the
soups, the pot roasts,” Brittany says.
“ But when I got my own kitchen, I was
a neophyte cook— in fact, my stir-frying
spoon once caught fire.”
She wasn’t deterred, though. Browsing
cookbooks at a bookstore one day,
Brittany discovered the healthful “ Eating
for Life” section of her pink edition
(which supports the fight against breast
cancer) and began her study of tasty fare
such as Grilled Halibut with Blueberry
Sauce, couscous, and spaghetti squash.
She’s left the singed spoon behind,
evolving into a self-assured foodie with a
creative streak that drives her to tweak
recipes to suit her taste and the
ingredients she has on hand. And her
cookbook sits poised for the next
chapter of her life. “ In college, I
procrastinated on my hom ework by
flipping through the cookbook, marking
recipes to try when I had time,” Brittany
says. “Now, they’re ready for me— for
the cook I hope to become.”
M IN E R
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