Hello again, or welcome, for the first time. You have stopped in on Feasts for All Seasons on a very happy day – we’re 4 today! That means many thank yous, sprinkles, a moment or two of nostalgia and of course, cake. Continue Reading →
Welcome back! Since January is nearly through, so we don’t need to get into New Years resolutions, full re-caps of the holidays or any of that. However, I will say that my fairly extended time away from the blog has been good – full of family and happiness, new projects, dreams and goals and a nice break from the (self-imposed) pressures of showing up here with something valuable to say at least once a week. Eeek!
Well, it’s that time of year again. The Holidays are upon us and that means the that food bloggers from all over are dutifully making donations, and baking and shipping secret packages of cookies to one another. This is my second year participating in The Great Food Blogger Cookie Swap and it was just as fun this year as last. Again, a big thank you to the folks at Love & Olive Oil and The Little Kitchen for coordinating such an awesome swap and keeping all the moving parts in motion. What a feat!
Time for a confession – and I hope this doesn’t make you scroll past this recipe, because it’s good, I promise – it used to be that every time I would hear the word “tapenade” or I see it at a deli I’d sort of scrunch up my nose and think judgmental thoughts about the general lameness of tapenade. I mean, really. It’s mashed up olives. This is a simple, plain truth. What also is simple and plain and true is that a very good tapenade can be easily made, and surprise … it’s still just smashed up olives. Continue Reading →
Something odd has happened lately: all I want to eat is Asian influenced dishes. Growing up in Vancouver this isn’t wildly surprising since examples of excellent food from every imaginable Asian locale is available. I have sushi on the regular, I frequent a hole in the wall Thai place but usually, especially at this time of year, I’m roasting hunks of meat and root vegetables, basting and braising and using more rosemary than seems sane. For whatever reason, maybe the chilly, foggy, damp-to-soaking weather, my palate is all about the hot, sweet, salty, sour of Asian cuisine. Continue Reading →