The blueberries are in season and we’re making a batch of this barbecue sauce to slather onto pork chops, ribs, burgers, chicken, turkey or even fish! It will keep in the fridge for up to 2 weeks and can be easily
For a printer friendly version of this recipe, click here. Makes Approximately 6 Servings When beans are in season, either your own home grown, or bought at your local farmer’s markets, it’s time to make this salad! A very tasty
Dill pickles are one of the things that we like a lot at our house. We have been canning/preserving them every year for it seems like forever…and when you present a jar to friends, are they ever happy! Cold, crisp and
Early summer to, alas, the end of summer. Or should we say, what’s not in season? This is just the best time of the year for a cook. The choices are endless and that makes menu planning both exciting and
For a printer friendly version of this recipe, click here. Never will I forget my first taste of lardo! It was in Panzano in Chianti and oh my, was it amazing or what. I might have been a little hesitant but
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 craving afternoon tea outside in the garden but it’s still not patio weather! So a friend and I took ourselves to Rosie Daikin’s “Butter Tea Room” on Arbutus Street for afternoon tea! So, I simply have to blog about a