To be honest, I seldom make a soup exactly the same twice. I tend to build a soup up from what I have in the fridge, what inspires me that day and of course, what I may be “in the mood for” at the time. This hearty yet not heavy soup makes a perfect complete dinner, nice when served with a crisp salad and crusty bread. One caveat: don’t use dried herbs. The aroma and... View Article
June 2013 I have decided to move forward. The last eight months have been a blur of emotions, confusion and disbelief. I have never felt more lost, disoriented and out of control. Out of this chaos though came the realization that I have to move forward, create a new life for myself and my family, regain control. I must adapt to the new reality. Coming to this realization took a long time and a lot... View Article
November 2012 More than a month passed since the tragic event that destroyed our home and possessions. I learned a lot during this time. I learned that although I am strong there are limits to what I can bear by myself. I truly needed my family and friends to get me through the heartache brought by this event. I always thought of myself as independent and self sufficient, a person who can get through anything... View Article
Life can turn on a dime. On Wednesday, October 10, 2012, the unthinkable happened. My beautiful, beloved home in the country we named “Trail’s End” went up in flames and burnt down to the ground, leaving nothing but memories behind. I stood helplessly outside watching a lifetime of personal history vanish in front of my eyes. I cannot find the words to describe the feeling of despair. Gone are the children’s memorabilia, the little shoes,... View Article
I am excited about this salad (I must live a sheltered life). What a beautiful combination of flavours and textures: roasted beets, juicy pears, balsamic vinegar, honey, candied walnuts and goat cheese. It doesn’t get much better than that. I bought a bag of small little beets at the market a few days ago and finally got around to recruit them for dinner today. I wrapped them in a foil packet with a little water... View Article
If I had to be a fruit I’d be a pomegranate. What a beauty! Exotic and elegant, sweet and mysterious, with layers of treasures hidden inside for those who dare to venture, wrapped in protective layers of soft golden skin. Yes, I’d be a pomegranate. This beauty is in season during fall and early winter and my kitchen counter is piled with mounds of this versatile fruit. I break it open, release the seeds, toss... View Article
A simple recipe, but simplicity is the essence of sophistication. This past summer in Kelowna I made a lot of different potato salads, combining them with market fresh vegetables and a variety of dressings. Some of them are posted here, and here and here (see? I make it easy for you). It was a lot of fun creating the combinations and every time it was different. But I haven’t made any since summer. Now with fall in full... View Article
I have been making lentil soups for as long as I have been cooking, mostly in variations on a theme. Lentil soup is “fast food” in my kitchen because it doesn’t take long to prepare. Unlike other legumes (think beans), lentils do not require soaking and take only about 30-45 minutes to cook. From start to finish you can probably have a hearty lentil soup ready in about an hour. It also keeps nicely in the... View Article
If you pay attention to seasonality of ingredients then you know that fall brings a variety of wild mushrooms to our markets. One of the (many) reasons I like hiking in the fall is finding different mushrooms growing in the mountains. I have not had the nerve to actually pick them and bring them home for fear of picking the wrong ones (some are poisonous or at least can make you ill). At the moment... View Article
Last year while visiting the Mayan Riviera we had dinner at the famed Hartwood restaurant in Tulum. The restaurant became famous after Bon Apetit magazine did an article about the chef-owner and his wife (from NYC) and since then the line-ups to go into this no-reservation policy restaurant have been increasing as I believe have the prices. I was motivated to write a review of our experience at the restaurant and you can find it here... View Article
Here is a quick, easy and delicious dish to make with cauliflower and potatoes. Vegetables are so beautiful. They lend themselves to many preparations and because of their seasonality, you never get bored with them. By the time you have cooked one in a number of different ways their season is up and a new vegetable prevails at the market. Having said that, of course I know that in the supermarkets you get more or... View Article
Burritos are such a nice food to prepare. You can make so many different fillings and simply wrap them in small or large flour tortillas and voila, lunch or dinner is ready. You don’t even need a salad because the greens can form part of the filling. These burritos are quite satisfying, with sautéed potatoes forming the main part of the filling. I make this dish dairy free and you can even make it fat... View Article
