Joe Kline / The Bulletin Creating a pallet garden is rather inexpensive, especially if you find a pallet for free.
Album ID: 2041121
3 Methods for chef-caliber asparagus
Tess Freeman / The Bulletin Cascade Culinary Institute Chef Instructor Thor Erickson cuts a slice of Parmigiano-Reggiano cheese to garnish a raw asparagus salad.
Album ID: 2041120
Salud! owner keeps it real and organic
Jarod Opperman / The Bulletin Corrine OShea, owner of Salud! in Bend, measures honey while making truffles with raw ingredients in her kitchen in Alfalfa.
Album ID: 2038793
Andy Tullis / The Bulletin Think outside the vase by placing tulips behind a line of daffodils to create a display.
Album ID: 2036785
It is time to celebrate the cheesiest sandwich
Jarod Opperman / The Bulletin This is how a perfectly grilled cheese sandwhich should look.
Album ID: 2036784
Renovating a cottage, and a peek at history
Andy Tullis / The Bulletin This newspaper from 1917, which was found in a wall during renovations, was a clue that sparked Jeff Walkup?s interest in the history of his cottage.
Album ID: 2034919
Sidle up to your own corner, or cabinet, bar
Joe Kline / The Bulletin A liquor cabinet.
Album ID: 2033072
Make a quick cover-up (for an ironing board)
Joe Kline / The Bulletin Making a stylish cover is a good way to spruce up a worn-down ironing board.
Album ID: 2031287
A ham Worthy of an Easter centerpiece
Tess Freeman/ The Bulletin Cascade Culinary Institute Chef Instructor Thor Erickson uses his homemade glaze recipe for his Easter ham. When the ham gets that shiny, lacquered look that's when you know it's done.
Album ID: 2031286
Bouquet of Beer blossoms in Bend
Ryan Brennecke / The Bulletin Amy Brewster fixes a home cooked meal as her son, Jackson, 4, and husband Daniel watch.