In one week Meggie will be here with Coen, followed shortly after by Sara, Kaitie and Theo. To say that I’m excited doesn’t even come close. I’m vibrating! To have my kids home for a holiday, at the same time, … Continue reading
Lovage is an old fashioned herb that grows to be over six feet tall. Later in the season the leaves can get a little bitter but this time of year they are subtle and lovely to eat. If you like … Continue reading
I’ve mentioned to you several times that I can’t resist a new food thing to play with. It’s happened again. I was flying through the produce section at my local grocery store when, from my peripheral vision, I caught … Continue reading
If you ask most cooks what they do with their left-over ham bones, they’ll answer, ‘make a pea soup‘. Ralph and I love pea soup, but our kids did not. It was a texture thing. The thick, lumpy consistency – … Continue reading
Vegetarian Pho or Vietnamese Noodle Soup is sort of like a salad with broth poured over it. Actually, it is salad with broth poured over it! I don’t gravitate towards fresh vegetables in the winter. My body craves homemade bread, … Continue reading
Another winter. Some days the eyeball busting cold is more than I can bear. My shoulders are constantly hunched, some sort of primal head protection reflex, causing the muscles in my back to ache, until June. Every year, I think a few … Continue reading
I’ve heard a terrible rumour that summer is winding down. No way. Not yet. My early mornings sipping coffee on the veranda over-looking the stunning Saint John river valley, while I open emails, edit photos, type to you – I … Continue reading
My kitchen looks like a bomb went off, when I cook. Summer’s winding down leaving us short on time to spend with friends here at the farm, so we doubled booked this weekend. Friends over-night Friday then different friends over-night … Continue reading
THREE SUPER-DUPER SUMMER TOMATO RECIPES I rarely do a multi recipe post but these recipes are so quick and easy here goes… # 1 PICA DE GALLO OPEN FACED TART Pica de Gallo is a fresh uncooked tomato salsa typically … Continue reading
SAY ‘CHEESE’ Making your own homemade herbed boursin is super easy. Room temperature cream cheese, a little whipping cream, garlic, a mixture of fresh herbs and you’ve got an irresistible tangy cheese spread for crackers, vegetables or to melt over … Continue reading
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