Bake with abandon!
If necessity is the mother in invention, then pending company and limited time sire recipes — some of which are actually worth sharing. One of my favourite spontaneous creations uses Rootham’s Tangy Red Pepper Jelly. I’d been given a jar as a hostess gift, and …
The blog-a-day challenge has forced me to try RSS (Really Simple Syndication) feeds. I’ve never quite understood their appeal and always opted for email subscriptions. The inbox method was easy when I only followed a couple of blogs. Now that I’m keeping tabs on more …
A while ago Lisa emailed me asking how to reduce the fat in baking. One of her favourite loaf recipes calls for an entire cup of oil and she wanted to cut back. For years I’ve read that you can just replace half the oil …
I’ve already shown you my ugly duckling recipe binder with sheet protectors. This plain but practical system keeps my printouts and magazine clippings under control. But what about the hundreds of old-fashioned recipe cards I’ve collected over the decades? I keep promising myself I’ll transfer …
Today, for As the Barrel Turns, Dr Thomson ventured into the Big City in hopes of acquiring an Aaron Hill bobblehead. “Good glove. Good stick. Future all star,” Thomson says. “I had hoped this promising player would bring luck to my whisky.” But alas, everyone …
After my first Umbra disappointment, I was skeptical of their PortoChef Recipe Album. Promotional photos and reality don’t often jibe in my world. I love the concept. Its 26 plastic sleeves wipe clean and hold computer printouts or magazine clippings, both of which I have …
Two points of order for today. First, I’ve entered a blogathon. Don’t panic. I’m too lazy to blog myself to death. This blogathon’s slogan is, “A blog a day for the month of May.” That’s 31 posts. Now that I’m two posts in, I’m wishing …
As promised, I made the Almond Coriander Chicken from Rouxbe for dinner last night. I’d planned on blogging about the site and resulting recipe, but Murphy dropped by to say hello. The recipe called for 4 whole onions. That’s a lot of chopping, so I …
I recently reviewed the newest book by Cuisine Canada’s founder for Off The Shelf. If you’re in downtown Guelph, drop by The Bookshelf and pick up a copy of Anita Stewart’s Canada, the review — or both. While the cover photo will make you want …