Bake with abandon!
It’s been quite the week. Over the weekend I co-hosted a 24-hour playwriting contest for the playwright development centre I’m involved with. While my co-host and I ensured the entrants never ran out of coffee or junk food, a dozen writers pounded out scripts on …
A while ago a reader emailed me one of the best questions I’ve received in a long time. She voiced the frustration we all feel trying to align our ideals with our pocket books when she wrote: I live in the Niagara Region of Ontario, …
I’ve gone on and on about the peaches this season. I’ve taken photos, made desserts, written over-the-top descriptions and came this close to composing haiku in their honour. And yet, a reader and my sister had their Ontario peaches go bad before ripening. What gives? …
Tomatoes are a paradoxical plant. Botanically, they’re a fruit — they have their seeds on the inside — but in the kitchen we treat them as vegetables. While their flesh is a staple in many world cuisines, their leaves are toxic enough to poison a …
Stop me before I buy again. I’ve gobbled so many Garnet Beauties lately, I swear my cheeks are sprouting fuzz. When the cat stopped napping in the fruit bowl, I took this as a sign to keep it (the bowl, not the cat) brimming with …
Seems it’s the social season for blogs. Yesterday I was stacking eggplant for a virtual potluck, and today I’m arriving fashionably late for Summer Fest, a four-week celebration of the bounty where bloggers share their tips, tricks and recipes about fresh-from-the-garden foods. I found out …
A while ago I posted an eye-opening video about the realities of just how non-local most of our food has become. The video, produced by Hellmann’s mayonnaise, used Canadian statistics and references. While I’m not a mayo fan, their Eat Real Eat Local program makes …
Some of you might remember last year’s post in which, thanks to a sprained wrist, I cajoled my friends into doing all the work for The World’s Longest Barbecue™. Andrew served drinks, my sisters chopped, diced and threaded kebabs and my brother-in-law worked the grill. …
Looks can be deceiving. This blueberry-raspberry frozen yogurt looks tasty but was chalky and unpleasant. I ended up letting it melt and pouring it over granola for breakfast. Thinking fresh and simple is best, I’d pureed raspberries and blueberries in the blender with plain yogurt …