Bake with abandon!
We tend to use the term “ice cream” generically, but the fat and calorie content between a scoop of French Vanilla ice cream and an equal portion of peach sorbet can be significant. So, what’s in your bowl? Ice cream, ice milk, gelato, sorbet, sherbet …
Looks can be deceiving. This blueberry-raspberry frozen yogurt looks tasty but was chalky and unpleasant. I ended up letting it melt and pouring it over granola for breakfast. Thinking fresh and simple is best, I’d pureed raspberries and blueberries in the blender with plain yogurt …
Yesterday I issued a plea for ideas of what to do with garlic scapes. The answers rolled in. I heard from people via Twitter, Facebook, email and the comments section. Thank you all. I was thrilled with your response. Of course, with so many great …
This pointy, off-white thingy is a garlic scape. Left to its own devices, it will flower. Once removed, it forces the bulb to grow bigger and drives chefs mad. Apparently, these puppies are a hot commodity. I had no idea what a scape was when …
I outsmarted myself the other day. After months of hemming, hawing and finding new ways to procrastinate, I finally posted my Pitch Policy. For those who aren’t familiar with this term, it’s an outline of my policies and review practices to help PR reps send …
While the rest of the nation celebrates Canada Day, in our house July 1st is Dominion Day. And Andrew has the t-shirt to prove it. For those who are curious about my husband’s patriotic insistence, check out last year’s blog post. For those who care …
I’m feeling a tad guilty again. While yesterday’s post about roasted garlic got a lot of you excited, it turns out this dish raised a few issues. First, DivaLisa is extremely allergic to garlic. Although she was too polite to say this, I’m pretty sure …
Lesson learned. Don’t blog for a few days and family members will phone to check up on you. I’m fine. Really. I haven’t succumbed to swine flu, only the temptations of summer. Truth be told, I’ve been playing hooky with my barbecue — I mean …
This is Cheryl Arkison, aka the Backseat Gourmet. She’s got a full-time job, a couple of blogs and two young kids. She’s also got a lot of good ideas about handling fussy eaters. When I posted a Reader’s Question about feeding fussy eaters, Cheryl didn’t …