A love for creating recipes, cooking, and sharing tasty food
Another new Christmas treat for me. Bizarrely, I don’t think I’ve ever made fudge. Probably because it’s not my all-time desired sugar fix. But after struggling to get my caramels to work this year, and not feeling in the mood
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This is the second year I’ve made licorice caramels. Last year they were lightly salted and this year they ended up being vanilla-licorice. I originally found the recipe for salted licorice caramels in the Holiday Special Edition of Bon Appetit.
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Clafoutis is basically a frittata or omelette, a big fluffy frittata packed with all sorts of goodies. As with omelette’s, anything goes. Fill with all veggies or seafood, your favourite brie or some jalapeno’s. Clafoutis makes a great breakfast or
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Last night I was going to make a simple dish of pork chops in wine, from a Greek cookbook I have. Then I ended up chatting with a girlfriend who wanted to make coq au vin and I ended up
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I’m not a fan of pork. I’m talking about “pork” pork, vs. bacon here. I don’t really like pork roasts, loin, or chops. But to appease the Hubby, who is a fan, we bought a sack of pork chops from Costco
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So this year for my Thanksgiving dinner, I decorated the table with white mini pumpkins (5-6″ size). I then used them for decorating the doorway at Halloween. They were super cute, but were destined for the garbage. So a quick
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This is another one of those recipes where you take a bit from one recipe, a chunk from another, add a bit of hope and throw it all together. The bonus of making deep dish pumpkin pie is in using
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So awhile ago, we picked up some Korean noodle packs. They are basically ichiban noodles with different packaging. As they were on sale (something like 12 packs for $3), we grabbed enough to last us until the apocalypse. After trying
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So Christmas cake seems to be a must-have staple for the holidays. Unfortunately, it’s horrible. The main thing that ruins a Christmas cake are those nasty maraschino cherries and fruit. Followed closely by that even more nasty, sugary, crusted icing
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This year for deck plants, we grew four chili plants. One plant was gypsy peppers, a very mild sweet pepper. Two were Bushel of Fire plants, with small Thai-red style chilies, which I made my sriracha sauce from. The last plant
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