Bake with abandon!
Last week, Michelle Rafter asked what she could feed her family of non-adventurous eaters while providing her vegetarian daughter a dairy-free meal. I was impressed with the links, book titles and suggestions you provided. One reader even pointed out being lactose intolerant isn’t the same …
“Don’t tell me,” Andrew says, handing me the charred remains of our brand new pot handle. “This is going on the blog.” Yup. One $8 pot handle and a cast iron skillet’s worth of crispy bacon later, Andrew’s cursing and I have fresh blog post …
Since making a gigantic batch of granola, I’ve been on an oatmeal kick. While I don’t like it as porridge, I love it in desserts. With the cloudy winter skies leaving me yearning for summer berries and the bitter cold demanding something warm, I decided …
For a couple of weeks now, my quest for a healthy breakfast has made me hanker for homemade granola. During my university days, I used to make big batches of this cereal to fuel me on the long, book-laden walk to campus. These days, I …
This is my mailbox. I have not used Photoshop or taken the picture at a tricky angle to enhance the effect. I have not given nature a helping hand or rearranged the snowfall in any way. This is how much snow fell the other day. …
It’s only -19°C today. Practically balmy weather after yesterday’s -27. I’ve been trying to find a hot breakfast that won’t trigger my gag reflex and was feeling sorry for myself as I produced pot after pot of uninspired sludge. Then fellow writer, Michelle Rafter, wrote …
Doesn’t look like much does it? You can’t tell from the photo above, but this clay brown sugar disk above is a work of art. Not only is it one of my favourite Christmas gifts because of the way it looks, I love it because …
We’re heading into the mother of all cold snaps. If the Weather Network is right, the warmest day this week will be a lip-chapping -15C. Celsius always sounds colder than Fahrenheit, but keep in mind that anything with a minus sign in front of it …
Last week, Elizabeth Kricfalusi asked what she should do with her leftover cranberry sauce. And you answered. Some of your diverse and delicious suggestions included: bake it into muffins and quickbreads, use it like jam, pour it over ice cream, stir it into yogurt, simmer …