For a printer friendly version of this recipe, click here. When we get a craving for Greek food in the fall and winter, there’s only one thing to be done, either Pastitsio (sort of a Greek macaroni and cheese) or
With all the fruit at the Farmer’s Market, it’s pie making time! Plums, apples, blueberries and more! Years ago, when I had just moved into my own place, I decided that it was time for me to make a blueberry
For a printer friendly version of this recipe, click here. This recipe is in homage to the lady who hired me to take over at the executive dining room of a major Canadian bank, when she retired two years later.
Using fresh herbs instead of dried ones adds a different dimension to your cooking. It is quite amazing the different nuances that fresh herbs lend to a dish. I like to grow rosemary, basil, flat-leaf parsley, thyme, oregano, marjoram and sage.
For a printer friendly version of this recipe, click here. The other day I was trying to figure out what the heck to do with that left-over saffron risotto from the other night. Having just returned from Italy guess what
I am so lucky to have married someone who has a passion for food like I do! It’s our way of nurturing each other. My husband likes the challenge of finding good, affordable wines to accompany our meals and on the weekends he always asks
It’s official, winter’s over and time to get those seeds! Growing your own arugula is very satisfying. It’s like magic! Simply seed directly in the garden or plant in a planter on a patio or balcony. Mix together some potting
Almost every day I go out with anticipation, to check the garden to see what plants have reappeared or have new buds on them! The rhubarb has sent up its shoots and what’s not to like about rhubarb pie or a crisp? There
Early To Late Spring: A bevy of wonderful, fresh, local delicacies are coming into season. Once tasted, never forgotten! June brings juicy, jewel red strawberries with cream; just thinking about them makes my mouth water. Halibut comes into season in
Counting the days until the spring season begins providing us with amazing goodies to enjoy. Hands up if you are as tired of squash as we are! Spotted at the Nat Bailey Winter Market little French Breakfast radishes at Sole