start with a bowl


The Buttermilk Conundrum

What can I make with all this buttermilk?  This question plagued me when I was 15.  Ok, plagued is maybe a bit strong, but I certainly wondered.  I remember I had decided to make Edna Staebler’s Buttermilk Biscuits and since they don’t sell buttermilk in quantities smaller than 1 litre, I was stuck with an…

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Pie funnel

Kitchen Coach

Recently on the radio, I heard Mark Bittman, former lead food columnist for The New York Times Magazine.  He was talking candidly and frankly about himself, his new business venture, and the state of things food related in the world.  He said something that got me thinking.  Now, I may misquote exactly what he said, but…

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Sous Vide steak

Steak Jacuzzi – Adventures in Sous Vide Cooking!

Adventures in Sous Vide Who knew you could cook a steak – cook a steak perfectly, in fact – in a Jacuzzi?  Recently, a dear friend of mine I hadn’t seen in ages contacted me to see if I wanted to have a Sous Vide playdate.  Not knowing exactly what that meant, I said yes….

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Bon Appétit May 2001, Special Collector’s Edition:  Paris

I have issues – of food magazines

Food magazines are funny things.  On the cover is a picture of a beautiful dish that draws you in.  You want to make it…you NEED to make it.  You plunk down the $5.99CDN and go home inspired.  And then next month there is another issue.  Another dish you NEED to make.  Maybe instead of just…

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Roasted Cornish Hen

How To – Amy’s Roasted Chicken

I love roasting chickens.  A roasted chicken is affordable, quick to prepare, and it fills your house with a wonderful aroma.  While you do need time, it’s not really active time.  Prep the bird for 5-10 minutes and then move on to something else once it is in the oven.  I have tinkered with a lot…

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Cookbooks 4

The thrill of the find

I love hunting.  I’m not talking about animals, I’m talking about shopping. I love sifting through racks of clothes, stacks of vinyl records, or even boxes of tchotchkes for a treasure.  Lately I have been on the hunt for cast iron pans.  I recently realized how much I love my vintage 8” McClarys cast iron pan. I get…

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Taking Stock

Clean it out! Once a year Thom and I do a detox/cleanse.  We started about 4 years ago.  I had seen a naturopath and I was asking about how to resolve some health issues.  She suggested that the best way to start was to take stock by cleaning  the slate and seeing what remained.  A…

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Back to Baking - Anna Olson

Cookbook Review – Back to Baking by Anna Olson

When I need tried, tested, and true, I reach for Anna Olson’s book Back to Baking. I bought this book when it was published in 2011 and the pages are sticky with the delicious fruits of my labours.  I have lots of baking books filled with incredible recipes.  When I go to the cottage, or…

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Rise Up! A journey to bread

How was bread invented?  I’ve often wondered this.  It has to have been an accident.  I can fathom that someone mixed pounded grains with water, and added salt for flavour, but how did the yeast get in there?  How did they know how long to wait and how long to knead it? Did some genius…

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