Bake with abandon!
Remember my resolution to espouse joy, accept my weakness for sugary treats and let the professionals worry about the camera work? Well, today I share with you one of the highlights of my food writing career and a few less than stellar pictures. Recently, I …
Growing up, cheesecake was a graham crust pressed into a 9 X 9 pan, slathered in a mixture of cream cheese and Dream Whip, and crowned with a can of blueberry pie filling. Or cherry, if the mood struck. I had no idea baked cheesecakes …
I’m a big advocate of knowing your limits. While I’m very good at producing stellar individual dishes (Cranberry & Apple Cake aside), I’m not as gifted when it comes to co-ordinating large, multi-course meals. Want chicken curry on rice with a veggie? No problem. Drop …
I just can’t bear to throw out leftover pastry scraps. As a child, when my mother made pie, she salvaged every shred of dough and produced a treat I found more tantalizing than the star dessert itself — the Rolly-Polly. She gathered the leftover …
Here in Ontario, school began yesterday. Despite having graduated from university last millennium, to this day fall still brings anxiety dreams where I race from room to room trying to find my class, or arrive on campus only to learn I forgot to register, or …
I’m on Kitchener CTV’s News at Noon talking about peaches. While they’re generously allotting me 5 minutes, the entire news hour isn’t enough time to tell you how much I love peaches. And just how much do I love peaches? Last year, I bought an …
Ten days left to my sister’s garden wedding and I’m beginning to panic. My mom and I are making the wedding cake, and planned on decorating it with blooms from our gardens. But none of the flowers are paying any attention to their carefully co-ordinated …
I knew I was missing a step. Despite learning how to heat a pan to perfection and fire up the grill without burning off my eyebrows, I struggle with producing a medium-rare steak. Oh, technically, I know how to use the palm method to determine …
To celebrate the start of June and the near-end of my renovation, I thought I’d post about one of the more whimsical culinary items I’ve made recently. Candied flowers. Somehow this clunky term doesn’t do justice to the delicate, crystalized petals. And I figure if …