Yards and gardens can really suffer in times of drought and heat. Washington State University Extension delivers a lot of advice to grow a beautiful and drought-tolerant landscape, including lists of plants, tips for reducing water usage, and more.
These two vinaigrettes feature Dijon-style mustard and come from The Crimson Spoon by former Washington State University executive chef Jamie Callison and Linda Burner Augustine (’83 Home Econ., Honors). The cookbook was published in 2013 by WSU Press.
Cougar Gold is 75. To celebrate, we’re asking fans of WSU’s famed signature canned cheddar to share their favorite original recipes.
It’s not too late to participate. Send yours to wsm@wsu.edu.
A crab love supreme
My absolute favorite receipt for Cougar Gold is called Crab Supreme. Split a sourdough English muffin and slather on Miracle Whip generously. Layer on gobs of fresh Dungeness crab. Cover with slices of Cougar Gold. Broil in oven until the cheese melts and starts to slightly brown. Heaven is now on your plate and ready to eat! Can’t be beat.
The Pacific Northwest is hotter than it used to be, and the growth in hot days will continue. Global temperatures are projected to warm by 3.6°F (2°C) over pre-industrial levels by the 2040s to the 2060s, according to recent research. That means more days over 95°F in Washington.
Click on the map below to see how Washington counties will be affected by more days of extreme heat in that projection.
Here, Sara shares a recipe passed down from her husband’s Latvian grandmother, Zelma Stiebrs, who came to Washington state in 1949. Seventy-five years later, her Latvian piragi remain a family favorite.
For the dough
2 packages yeast
½ cup warm water
3½ to 4 cups flour
3-plus tablespoons sugar
1 teaspoon cardamom
1 teaspoon salt
½ cup shortening or butter, plus more for greasing bowl and baking sheet
