T-minus a week until the most over-manufactured, high-expectation-low-return “holiday” of the year: Valentine’s Day. That’s seven days until florists are ravaged of anything “long stem” and drugstores are depleted of all their heart-shaped candy. Greeting cards will clog up the mail system next week and classrooms everywhere will each host at least one sad, un-chosen kid who didn’t get a Valentine, or enough Valentines, or the Valentine that their little heart was waiting for. Now, before you go calling me a cynic or reaching deep into my psyche for why I hate Valentine’s Day, let me save you the time and effort: I don’t. Continue Reading →
You may look at this recipe and think, “Radishes? Roasted? Really?” and you wouldn’t be alone. I was dubious too. The carrot and parsnip make perfect sense. We know, and love them, as roasted, deeply caramelized jewels alongside many winter dinners. But radishes? Aren’t they for spring crûdites plates or for salting and eating straight from garden? Apparently they are fit to be roasted and taken beyond salads. Who knew?
One final treat recipe before the New Year! This one got away from me and was supposed to be posted mid December so it could make it onto your holiday baking roster, but such is life. Too much shopping, always too much wrapping paper (I couldn’t resist all the plaids and rustic patterns this year), and lots of treats took up my time and bandwidth, plus trying to wrap up projects and just getting down to the everyday business of life. It’s been a wild month and a great finish to a very good year. I hope your Holiday(s) were excellent and filled with whatever you wished for. unless it was these Cranberry Bars, in which case, I may have failed you utterly. Let’s have a look at them, shall we? Continue Reading →
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 third year participating in The Great Food Blogger Cookie Swap and it was just as fun this year as it has been in the past. As always, a big thank you to the lovely ladies at Love & Olive Oil and The Little Kitchen for coordinating such an awesome cookie swap and keeping all the moving parts in motion. No small task! I hope Santa has been paying attention! Continue Reading →
We’re friends right? And friends would never lead each other astray, would they? In fact friends should look out for one another’s best interests. So in that vein, as your friend and food blogger, I want to steer you away from canned cranberry sauce.
I’m new to the world of juicing. I still don’t have a juicer, just a very powerful blender that looks at fruits and vegetables, laughs and then promptly liquefies them. I’ve never understood taking all of the fiber out as a juicer does. The blender method ensures you have a thick, smooth fiber filled drink that has the goodness and benefit of the whole fruit and veg. You might be thinking, “Spinach? No thanks.” But honestly, it’s basically flavorless. What really rings through in this recipe is the lemon and ginger making it a fresh, bright tasting drink that gives you the benefit of a big salad plus fruit, add chia seeds and you’ve got some protein too. It’s fresh and light and a great way to start your morning or to fill the gap between meals. Continue Reading →
Now, before you say that you don’t like Brussels sprouts, hear me out about these little beauties: they just might change your mind. If you are among the approximately 50% of people who are predisposed to like Brussels sprouts (yup, you read that right), you will definitely be into these tangy little morsels. Honestly, nothing could be simpler, and in a sea of mashed potatoes and turkey, you need a bright bite here and there to punctuate the richness of tradition (and gravy) at your Thanksgiving table. Continue Reading →
I really, really love Fall. It’s my favourite. I love the crispness in the air, the changing leaves and the cooler, darker weather with the promise of the holidays and then shortly after, spring. Mostly though, I love cooking in the fall. I love the farm to table inspiration of the harvest, I also love slow cooking where the bulk of the work is done by the oven or a heavy, simmering pot. For me, Fall and Winter are the most ‘traditional’ seasons for cooking, not surprisingly because of the holidays and the ideas of big family meals garnished with tradition and steeped in expectation. Hmmm, there’s good stuff there, but also, a colossal amount of pressure. Shouldn’t cooking be a fun and rewarding activity? I tend to think so. We have to do it, so we may as well make the most of it. If the prospect of a ‘traditional’ family meal centers around a turkey, (not everyone’s traditions are the same, I realize), then I might have just the thing for you: a departure from what Thanksgiving or Christmas dinners of yore may have looked like, but also a nod to the classic turkey and every good feeling that comes from slow roasting meat with herbs and serving it with finesse.