Bake with abandon!
Clearly, my tomatoes aren’t getting enough love. When my back was turned, they produced and produced and produced — to the point they toppled over and smothered the Swiss chard. Lying on the ground, they continued the fight. Not only did they produce more fruit, …
I am not to be trusted. I head to the Farmers’ Market with a clearly written list and rock solid resolve. And what do I return with? Way more items than intended and a feeling of panic. Where will I store all these plums? When …
The zucchinis just keep coming. So I pulled out the big guns and fried the suckers in hot oil. None of this namby-pamby healthy oven-baked stuff. I went deep fried all the way. And I think I just might have scared them off. To shake things …
The other day I posted about fruit leather (aka fruit roll-ups), which is an easy way to use up fruit that’s no longer ready for its close-up. Whether you make it in an oven or dehydrator, the method is embarrassingly easy. Just blend, pour, then …
What do you do when you have less-than-perfect peaches squatting on your counter, threatening to dissolve into a mouldy heap before dinner? I usually peel and eat them on the spot, dripping juice over the sink. Okay, then what do you do with the ten …
I don’t know if there are the Fortex pole beans or the Maxibel French filet beans. I suspect they are a mix. I can’t tell because the vines are so thick the leaves obscure the labels. Plus, I was too busy picking beans to bother …
Blueberries and corn? Really? Yes. In salsa? Oh my, yes. Make that a big, fat blueberry yes. The photographer in me loves the colour contrast. The eater in me loves the crunchy texture and sweet-sour flavours. Add lime and cilantro to the mix? Oh, I’m …
I hate being “that person.” You know, the one who goes out to dinner with a group of friends and holds up everyone’s order because she asked the server where the tilapia came from. To ensure no one starved, I stopped asking. By default, I …
I’m filing this skillet chicken under “Why didn’t I think of this?” This dubious looking chicken is one of the best I’ve ever had. Moist, juicy and with an impossible crisp skin. It also won me over with its simplicity. I made this in between …