Oh, fancy me deciding to make a fashionable entrance? No, but with my regular posting gone south with a bit of back problems, I've been away from my desk (& my kitchen). While they say it's not a fractured spine per se, bending has been ...
I've been thankfully blessed with an ever seemingly flowing deposit of cherries at market this season. My fingertips are stained and I've finally invested in a cherry pitter it's been such a bumper year. The other day, with another bowlful of cherries, I was called by ...
The way this homemade stuff pops up and ends up in various pastries and the like, you'd think that absolutely almost everyone loves Nutella. Almost. I had hazelnuts on hand and I've been itching to use my cocoa nibs in everything, I just had to, ...
With all the driving I've done over the past week or so, I can't even begin to express my fondness for finding an occasional Starbucks instead of a McDonald's along the way. I mean, what could be better that 9 hours of driving with a Venti Soy ...
Posting a school snack might be cutting it close but we began running out of the packable snacks. With a mere three days of school remaining for us, I was not about to run out and restock with packages, so I decided to make ...
Have a kid who won't eat crusts? I do. So instead of having it continuously irritate me, I've decided to please both parties. I was inspired after reading this New York Times article about wasted food. Where I'm really happy I live in an ...
Twice busted. I'd been holding off making this month's cheesecake pops due to birthday celebration purposes... It's my son's turn at a birthday this week, so I thought that these would be just perfect, since the family will be en route for is Favourite Things Dinner. As part of his request ...
Yesterday was my daughter's birthday. It's become a bit of a tradition and now her birthday dinner consists of her year's list of favourite things. Apps, entrée, sides, beverage, heck, even the dinner music is chosen by said truly. Amazing thing is that the family ...
After planning for an elaborate post in celebration of the Chinese New Year, the rat in my house got me to thinking, and snacking. Even with a theme of popular Chinese food items, I found myself, along with my son, just peeling and popping lychee fruits. One after another, our ...
Heading out with the intention to create a citrusy tart flecked with the essence of rosemary or cardamom, I started out with a super red grapefruit curd for the filling. Anyone who reads here regularly, might have noticed I'm a bit of a red grapefruit junky. I'll slip it into dishes where ever it fits. Heck, I even bathe in the stuff. Being amongst the world's best doughnut eaters, not that I would necessarily know, of course but what can I say? I'm Canadian. Those little slurps here and a spoonfully nibble there of the grapefruit curd, reminded me of a fresher, livelier version of the sweet lemony filling squeezed out as the best part of a filled doughnut. Petite tarts of fanciness were sent to the back burner as I set out to create a canuck worthy doughnut. Updating that simple, lemony filling to this, little more grown up, less of a drive-thru flavour was supurb with a little dusting of sugar and a hot morning cup of coffee. It was so sinfully wonderful to have to admit that vegan food isn't always healthy but certainly scrumptious. As the January resolutions met their match, I realised I'm not the only one who's given up a diet for some February grease. Helen from Tartlette and Peabody have teamed up for a donut fry fest; this, my friends should be good.
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