My sister recently commented on all of the love that lemon and lime receive, while grapefruit never seems to get the lead in anything. That got me thinking. I (...)
Strictly speaking, this is not a post from a cookbook. But it does come from a recipe by a cookbook author, which is close enough. And it’s delicious. Really (...)
I did it. I said that I’d start using recipes from the modestly large collection of cookbooks that I have, and I’ve done it. I’m quite chuffed, actually. And (...)
I know that for some, the notion of a “soft gingersnap” is oxymoronic. Gingersnaps are meant to “snap.” To be crisp and firm. I’m a little more liberal in my (...)
I love having interesting spices/blends in my cupboard. Za’atar is one that I use often on grilled chicken, and pita chips. I always have seasoning blends on (...)
I’ll stop apologising for the very intermittent blogging and just accept that this is where I am at right now. I’m happy to be sharing what I do, and that (...)
I got pork chops out of the freezer the other day. I’m not a huge pork chop fan, so when I cook them I always doctor them up. Spice rubs are good. And (...)
A well stocked pantry is key I have a lot of spices and herbs (and a cupboard that needs a good tidying, apparently). From the common, like sage, paprika and (...)
Spring has sprung It’s that time again. The internet is going nuts over ramps. Apparently they’re delicious and In some areas they are rather controversial. (...)
It’s that time of year. When food blogs burst at the seams with recipes using all manner of citrus, especially Meyer lemons. I have my own uses for them (check (...)
There’s something about muffins. I’ll go months without making them. Then I’ll rediscover how quick and easy they are and how healthy they can be and I start (...)
I’m experimenting with posting directly from my iPod. If this works, you can expect more posts that come from flashes of inspiration and life in general. I’m (...)
I’m not a fan of buying stuff for the sake of stuff. Gifts, no matter how small, need to have meaning. So when I got word that we were doing an exchange at a (...)
Shortbread should taste of nothing but the purest butter, the finest sugar and the softest, whitest flour! Um… if those are your feelings, you may want to stop (...)
I’ll admit it. I’m starting to get my jingle on. Just a little bit. I’ve been listening to the music, and enjoying the sight of the earliest of Christmas (...)
Getting that feeling It’s mid-November (what? how?!) and the temps have definitely dropped. In fact, it’s been ever so lightly snowing all morning. And with (...)
A new heritage 20 years ago, my soon to be husband and I found ourselves walking through the doors of a new (to us) church. Well, actually we walked through (...)
Whole Grain and Apple Salad with Maple Miso Dressing
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If you’ve been around my blog long enough, you’ve no doubt noticed that my posts are quite seasonal (and often begin with a mention of the weather, which got (...)
