A love for creating recipes, cooking, and sharing tasty food
We have a few pots on our deck for herbs and pepper plants, and my oregano and sage are going a bit bananas. We had picked up a couple steaks from the butchers and I was trying to think of
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I saw a recipe for chimichurri on Donna Hay’s site. Actually the recipe was for charred rump, but it was all about the sauce for me. I love sauces, gravy, and dips. A sauce that is full of fresh herbs
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We picked up some low carb wraps, which means finding something super yummy to fill them with. I had a roast in the freezer, so decided on some Mexican shredded beef stuffed wraps. Looking at various recipes they didn’t seem
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So I was walking through the grocery store one day and walked by a row of tomato sauce jars. Then I paused and walked back. One of the jars was puttanesco sauce. It looked dark, rich, and very tasty. But
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Inspired by one of my favourite shows: Diners, Drive-Ins and Dives! These Turkish meaty delights have a few variations on their spelling: Kebab, kabab, kebob, kabob. Anyway you say it or spell it, they still taste good. Sometimes wrapped around
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I saw a recipe for mushroom sauce made with red wine in the The New Professional Chef: Culinary Institute of America cookbook, and wanted to make some for the london broil I was cooking. The sauces in the cookbook can be quite
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The Hubby and I hit the States last Friday and stopped in at one of our favourite grocery stores. They not only seem to have great deals on meat, but they carry bottles of cold brew coffee that I love. The
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When it hits the summer highs and becomes like a broiler outside, the last thing I want to do is boot up an oven or eat anything heavy. I want something that is fresh, crispy, and quick. My general slaw
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This batch of lemon curd was intended to be filling madeleines, but I found that there wasn’t enough being injected into the cookie. As a filling for a cupcake or spread on a piece of toast, it would be stellar.
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I like to make my own yellow curry powder, when I have the time and the ingredients on hand. As usual, homemade tastes fresher and has your own unique flavour stamp.
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