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Cait Walsh

Caitlyn Walsh is a regular lifestyles contributor for MyNorthwest. She enjoys reading and hiking, as well as perusing all the cat videos the Internet has to offer.
  • Ingredient of the Week: Saffron

    "We're mad about saffron today," says chef Tom Douglas, and you should be too! "I think this is kind of a winter ingredient," he adds, fulfilling the umami taste that people seem to love. If you're looking to get away from a traditional paella, chef Thierry Rautureau suggests making seafood and shellfish with saffron. "It's very easy to overpower," he cautions, so use a light hand when using it to season.
  • Window and siding technology

    Seattle is rainy. Except for the beautiful past few summers we've been having, your home is being slammed by rain for eight to ten months of the year. The best way to protect your home, Pete says, is by having good siding and windows. John Ramsdell from Elite Exteriors talks to Pete about how having quality siding can make the difference in your home.
  • Ingredient of the Week: Allegro Coffee

    If you're like millions of Americans, and chef Tom Douglas for that matter, you love waking up to a nice, warm cup of coffee in the morning. If that's the case, Tom and chef Thierry Rautureau suggest checking out Allegro coffee, carried by Whole Foods Market.
  • Remodeling from an electrical standpoint

    As we're moving into spring, Pete says people start to think about remodeling. He says now is the perfect time to bring more light into your home, if you're tired of the grey Seattle winter.
  • Ingredient of the Week: Parsnips

    If you can pick up some parsnips that have been left in the ground through the frost cycles, chefs Tom Douglas and Thierry Rautureau say you'll be pleasantly delighted. "They're like eating candy!" Tom says.
  • Home energy systems

    Statistically, home heating and energy systems last 16 to 20 years. If you're running on the far side of that spectrum, Neil Kappen from Ballard Natural Gas suggests that it might be time to replace your furnace.
  • Ingredient of the Week: Caramel

    Pronunciation differences aside, caramel makes for a delicious, sweet treat any time. Although chef Tom Douglas says salted caramel is not one of his favorite kinds of caramel, he says he enjoys going the handmade route and making it himself.
  • Soil, planting and irrigation

    If you'd like to start a basic garden but don't know how, Pete says you're not alone. He and Stephanie Ripple from The Espoma Company offer some basic gardening tips to get your green thumb going.
  • Ingredient of the Week: Cooking Wine

    When cooking with wine, it's always tempting to go with the cheap stuff. You're not going to drink it, right? But chefs Tom Douglas and Thierry Rautureau disagree.
  • Quality home appliances

    Nobody likes to buy things twice, whether they wear out, break, or otherwise need replacing. So when looking for a new home appliance, how can you tell what's a quality piece of engineering, and will keep up with advances in technology? Tom Beardslee from Seattle Home Appliance offers some tips on purchasing an appliance that will last.
  • Ingredient of the Week: Grapefruit

    Most people eat grapefruit the same way: section it, and spoon out the little wedges of juicy, tart fruit, or drink the juice. But if you want a way to spice up this beautiful fruit, look no further than chef Tom Douglas' avocado-chorizo-grapefruit salad.
  • Building a Custom Home

    While interests rates are still low, you may be considering an addition or a gut rebuild or remodel. Lou Lincoln from ACC Custom Homes talks with Pete about how the process might be easier than you think.
  • Ingredient of the Week: Big Game Snacks

    The Seahawks are going to the Super Bowl. So what are you going to serve at your Super Bowl party? Spice up your Super Bowl snacks with Tom Douglas's trashy prawns or Thierry Rautureau's crab salad.
  • Ingredient of the Week: Winter Greens

    Looking for good veggies that are in season this winter? Look no further than leafy winter greens, says Chef Tom Douglas. "I think it's interesting that we call them 'winter greens,'" says Tom, "because they really do grow in the summertime, and they're best in the spring and in the fall." But, he points out, that collard greens grow in Seattle area all year long.
  • What’s in a door?

    Many people don't think of doors when they think of qualities of their home they enjoy, but with tips from Brad Loveless from Simpson Door, you can love your doors just as much as you love everything else in your home.