In a conversation before Christmas I was asking what others were doing in the New Year. One individual said to me "Oh, after Christmas we are going to do a detox cleanse, I think it's a good way to start the year." I hope my inside voice didn't betray itself with any outward look of "how stupid". I [...]
December 16, 2016 - I wondered how long my lettuce would stay alive.... it did quite well until we went below zero for a few days. Now it's frozen solid! Guess I know now, December 16th, not too shabby! :)
December 1, 2016 - When I was little I hated cooked peas and carrots, mostly because my grandmothers and my mother all cooked them to death. So this was the only way I would eat peas. And fresh from the pod is still my favourite today. Some things just stick with you.
November 30, 2016 - Remember how eggs were good for you, then bad for you, and now they are good for you again. Well, they always were, but we were told to believe they weren't, for awhile anyway. Food seems to be the new religion and we can't agree on anything to do with it. I [...]
November 27, 2016 - Sundays are all about relaxing, catching up, and doing those little things that make the week ahead easier. Like making a big batch of yogurt. Fresh, clean, simple; just milk, heat, and bacterial culture. 116 Photos in 2016 - 59. Clean
November 13, 2016 - Growing up, I only knew pasta to be macaroni and cheese, lasagna, spaghetti, or egg noodles for beef stroganoff. Now, at any given moment in time, there are a dozen different types of pasta in my kitchen pantry. Macaroni, rotini, radiatori, gnocchi, square lasanga sheets, fettucine, linguine, fusilli bucati lunhi, penne [...]
October 12, 2016 - Only once a year do I make a pumpkin pie - Thanksgiving. Sometimes I switch it up and make pumpkin cheesecake. This year I found a hybrid, a pumpkin pie that used cream cheese and cream to make it extra perfect! Pumpkin cheesecake pie! Doesn't matter, it makes for delicious leftovers, [...]
October 8, 2016 - Fine sea salt, kosher salt, Maldon sea salt, fleur de sel, coarse pickling salt, Himalayan pink salt, and this, sel gris. Each has a different use and taste. Is it strange that I have six kinds of salt in my kitchen?