Bake with abandon!
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 …
This week’s Gastropost challenge was to “recreate or revisit a food experience that will refresh sunny memories of summers past.” With strawberries and peaches already covered, my mind went to corn — a food that leaves me conflicted. In season, corn-on-the-cob means both the height …
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 …
When a spring frost destroyed much of the tender fruit crops in Ontario, I was afraid I wouldn’t see a local peach this year, let alone one that delivered a true peachy taste. Fortunately, I was wrong. While the size of the crop may …
As if Friday isn’t reason enough to celebrate. Today is the first anniversary of Lynn Ogryzlo’s The Ontario Table, and I’m one of her virtual guests. I’m pretty chuffed to be asked to take part. Not only do I enjoy a party, I like hanging out …
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 …
Marriage often requires compromise. After almost 10 years, Andrew and I have sorted out the domestic chores, bill payments, and even litter box duties. Yet despite impressive and extended negotiations, we remain deadlocked on certain foods. Andrew loves anything bacon and groans at almost anything …
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 …