Bake with abandon!
Cherries, currants and raspberries arrive at such an inconvenient time. It’s hot. It’s often humid. And our old stone house holds the summer heat like a wood-fired brick oven. Once the warm weather has worked its way into the walls, I’m hesitant to fry a …
I think we had frost last night. I’m not sure. I got home at midnight after a 15-hour day which involved three amazingly inspiring meetings and one stomach-churning moment where I irrevocably shattered the screen on my beloved iPad. I’m proud to say I didn’t …
My bedroom closet houses clothes, shoes, a cat-clawed housecoat, my knitting needle collection and a food dehydrator. Too wide for our narrow pantry, this unit spends most of the year in a corner of my closet looking like an abandoned R2-D2 action figure on Boxing …
As the late-summer harvest reaches its peak, I’ve been covering the basics of homemade jams and jellies. Making delicious, well-set preserves isn’t alchemy but you do need to have a few basic pieces of equipment and understand what’s required to make jams safe. Below is …
My Cherished Canadian Recipe Everyone in my immediate family uses the same shortbread recipe. We got it from my mother, who got it from her mother, who got it from a rather odd neighbour. My grandmother wanted the recipe so badly she dutifully wrote out …
The other day I admitted I had a great big culinary knowledge gap. Oh, I was willing to share my apricot ignorance, but I was a bit smug about peaches. I considered myself a veritable Ms Know-It-All when it came to my favourite stone fruit. …
Ever feel like you’re the last person to learn something? For example, did you know WTF does not stand for “What’s the fuss?” Or maybe you were absent for the lesson on narwhals. How else would you know they’re real creatures and not some Disney …
Gold is the new red. At least for me when it comes to beets. In the past I have been more than a little vocal about my dislike of your garden variety red beets. I want to like them. Really. They have a gorgeous ruby …
Perhaps it’s the difference between European and North American sizes. Maybe our crops are bigger and our platters smaller. If shown the same mushroom, would French and Canadian eaters argue over whether it was small, medium or large? I don’t know. But I do know …