January 26, 2015
One item that appears on almost every plate here in the Yucatan peninsula are the brightly coloured pickled red onions. If you look at any cook’s kitchen here you are sure to find a jar or a dish of this lovely condiment hanging around to be used with just about every food other than dessert. There are various ways of making these pickled onions but what is unique here is that they make them with... View Article
January 3, 2015
The red doors in the wall surrounding the villa swung open and we were invited into a charming courtyard dominated by a lone giant banyan tree. Lorenzo led us through the open style villa to the covered patio at the back of the house and we settled in the comfortable wicker furniture covered with colourful cushions. After a few words of introduction Lorenzo invited us to the outdoor kitchen at the end of the patio.... View Article
December 10, 2014
Hola from the Mayan Riviera. We arrived here a few days ago and I am just getting into the swing of things. The pace is different here. The trip down was a “speedy” 26 hours with an overnight stay at an airport hotel, thanks to the monopoly that Canadian airlines have over the Canadian skies. I believe it takes the same amount of time to fly around the world. Upon arrival we had to endure... View Article
November 30, 2014
We just returned from a short stay in Vancouver, a four hour drive from our current home going west. The roads were treacherous following a first heavy snow fall and we passed several empty cars in the ditch along the way. Trucks were having a difficult time climbing up the hills, sliding right back down with little control. We were glad to arrive safe and sound at the Rosewood Georgia hotel in the center of town... View Article
November 24, 2014
Did I mentioned that I tend to get “stuck” on a few things and make them over and over for a while until I move on to something else? these salad rolls are a good example. I love eating them and love making them so here they are again. I vary the filling and the dipping sauce according to what I have on hand. Today I had mangos, arugula and pumpkin seeds (where did I... View Article
November 6, 2014
I was travelling for several weeks recently eating at restaurants every day. As good as (some) restaurant food can be, I came home craving homemade fresh and simple food. I had good experience on these trips with Asian vegan food and came home excited and enthusiastic to make some at home. I have already made a couple of dishes that were blog worthy but had no opportunity to photograph them as I served them before... View Article
November 5, 2014
I recently spent a couple of weeks in Israel and needless to say food was on my mind. Although I was there for a different reason, I managed to squeeze in as many food experiences as I could, and one of these experiences included a food tour and cooking class with Orly in Tel Aviv. I found Orly’s website Cook In Israel through an online search and checked the references on Trip Advisor. Her tour... View Article
October 23, 2014
I just returned from a short excursion to Israel. It’s a long way from Western Canada where I live and I don’t usually make such a long trip for just a couple of weeks. Circumstances this time dictated that I had to be there on a short notice and in Montreal soon after for another event so two weeks it was. I was not travelling to explore food this time but in Israel (and with... View Article
October 23, 2014
If you have ever been to Israel you’d know that the pita bread there is nothing like the dried disks of pita we get here. In Israel the pita is smaller, fluffier and so delicious it’s hard to stop eating it. I just returned from a short excursion to Israel where I indulged in some amazing foods both at restaurants and while visiting family. Let me tell you, Israeli food is worth a special foodie... View Article
September 28, 2014
I find that I keep referring to this recipe so often in my posts (using it in other recipes) that I thought I’d dedicate a separate post to it so it’s easier to refer to. I have this huge flat leaf parsley herb growing on the patio and I constantly chop off armfuls of stems to make this versatile pesto. I keep it in small jars in the fridge or freeze it for longer life.... View Article
September 21, 2014
My last meal would have to include bread. It’s one of those thing I would not want to do without and I am not talking about the gluten free versions. Good, hearty, country style loaf with thick, chewy crust and dense, moist crumb, that’s what I am talking about, the kind of bread you’d bake in a community oven in a village in Tuscany or Provence. Needless to say there is always bread at our... View Article
September 13, 2014
It’s not every day that I am invited to an organic tomato farm so when the opportunity presented itself to purchase tickets, I immediately did. This year Sunshine Farms hosted their first Tomato Festival on their farm, offering space to 50 guests of which I was lucky to be one. Both Val of More Than Burnt Toast and I, who never miss a good culinary opportunity, packed our cameras and hats and set out to... View Article
