A love for creating recipes, cooking, and sharing tasty food
I love making bbq sauce. It always seems to have so much more flavour than a store bought one. And I’m able to put ingredients into it that I like the flavour of. My latest addition is coffee. I make
Read moreThis dressing is a mish mash of a few recipes and then throwing in some ingredients I thought would taste good. Its like a citrus’y vinaigrette, but creamy at the same time. Almost like guacamole in dressing form, but not
Read moreI recently finished off a bottle of infused oil and wanted to try my own. I made sure that what I chose had absolutely no moisture in the ingredients – very important. If you use fresh herbs, its literally only
Read moreThe best thing about living on the coast is the availability of fresh goods. From the fish and shrimp you can buy right from the fishermen to the big farmers markets full of fruits, veggies, and flowers. Yesterday we took
Read moreThe other night I made a pretty decent green curry. And I love chicken wings. I mean I love chicken wings more than I love green curry. Which is alot. And since I have half a bag of the green
Read moreTonights dinner is meatballs and I wanted to go a non-gravy route with them. So since I didn’t really have the ingredients to make some tzatziki, I decided to whip up a feta dip using some feta I picked up
Read moreIn honor of Sriracha week, I thought I would post (well transfer over) my hot sauce recipe. My first meeting with something truly spicy was years ago. It started a swift decline (incline?) into a love for all things spicy.
Read moreTried this recipe tonight, ended up changing it a bit and adding a few more ingredients. Hubby said he quite liked it and I think it will taste better once its had time to set and have the flavours meld
Read moreJust a variety of dressings I’ve made. I think the no egg caesar dressing is my favourite though. The sesame dressing is also quite nice. 🙂 GINGER SESAME DRESSING 3 tsp miso paste1/2 tsp lemongrass paste 2 tsp ginger paste
Read moreI found this recipe in an old cookbook called Larousse Traditional French Cooking. It was mentioned as going with roast duck so thought I would try it. Its very good, but very strong. Which I can see why it would
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