Tuesday, November 8, 2016

Brown Butter Pumpkin Cookies with Milk Chocolate Chunks



Hey all!  Oh my gosh, long time no chat.  I feel badly about that.  The hours, the days, they are so jam packed lately, it's honestly hard to find time to hang out here.  I hope you understand.  The gigs that pay the money - like my regular food columns and recipes development often come first, because, well, I like to eat good things and I have to pay the mortgage.  And buy cat food!  And save for a new bathroom, because I hate mine so much every time I have a shower.  Speaking of bathrooms, if you follow along with me on social media, you know how I visited Toronto last month for a Food Bloggers of Canada Conference, thanks to the kind and generous sponsorship of Canadian Lentils. My suite was on the 29th floor, next to the CN tower, and it had the most magnificent bathroom that ever was.  Floor to ceiling windows.  Soaker tub, big enough for me to stretch out my long legs, amazing views of the harbour and CN tower.  I felt like the luckiest girl alive.  I would call my handsome farmer back in Sask, and talk to him all the while in the loo.  Sweet soul, he just laughed at me.  I probably spent too much time hanging out in this great bathroom, but who knows when such opportunities will surface again for me.  Seriously, if you find yourself in Toronto, book room 2914 in the new Delta.  It's so good!

Tuesday, October 18, 2016

Greek Stuffed Zucchini with Rice and Lentils



This is a sponsored post.  I was compensated financially by USA Rice.  All thoughts and feelings and opinions about rice are entirely my own.  As always, I wouldn't tell you about a product  unless I loved it.   


I didn't grow any zucchini this year.  In fact, I didn't grow much of anything except pots of herbs and 3 tomatoes.  No, not tomato plants.  Tomatoes, singular.  I'm not sure why the heck my tomatoes did not flourish, but I have an inkling it's because my yard has become tremendously shady over the past couple of years.  Veg hate shade, that's a known fact.  Good thing I'm dating a vegetable farmer so there has been no shortage of tomatoes, or zucchini or anything else that grows in the ground around here.  If I were an emoji right now, I'd be the one with hearts for eyes.

Saturday, October 8, 2016

A Thanksgiving Weekend of Fall Favourites



Good gracious, is it me or is this year flying by?   Canadian Thanksgiving is this weekend, and yes, we've had our first flakes of snow fall here in Saskatoon.  I see you shudder with disbelief.  Now you know how I feel!  Flannel sheets are now on the bed, and the furnace is now my friend.  Which reminds me, I need to change the filters.  Fall house maintenance.  It's a thing.  Next up is raking all of the leaves (once the snow melts) and my fella has offered to clean out my eaves for me.  What a guy.  There may just be an apple fritter in it for him.  That's right.  I said apple fritters!  I made them recently for an article I was writing and they were so delicious they left me without coherent words.  Only sounds of complete and utter satisfaction were able to leave my lips.  Tasty treats, those apple fritters.  Find the recipe here.

Monday, September 5, 2016

Back-to-School With Pulses: Carrot Lentil Muffins & Spaghetti with Chickpea Tomato Sauce



Backpacks are bursting with pencils and notebooks as the kids head back to school this week.  The excitement of a fresh start is in the air, and with this fresh start comes a shift in focus on how we eat.  Meals need to be simple and quick, yet nutritious and tasty.  We want snacks to be healthy, and yet we don't want to find them lingering in the bottom of the lunch bag at the end of the day.  That's where pulses come in handy.  2016 in International Year of Pulses (lentils, chickpeas, dried peas and beans), and if you have yet to take the Pulse Pledge, I urge you to do so and peruse the website for all kinds of fantastic ways to incorporate pulses into your back-to-school menu plans.  You basically sign up to eat 1/2 cup of pulses a week, which is so easy to do.  Bursting with protein, fibre, vitamins and minerals, pulses are essentially superfoods.  They are good for the heart, manage blood sugar levels and help in weight management.  Gluten free and vegetarian, pulses are tremendously versatile.  I love adding them to just about everything: main dishes, breakfast, as a side dish and even dessert.  One of their many positive attributes is they take on the flavour of whatever you cook them with.  Plus, they are a super affordable source of protein.  One pound of lentils is a fraction of what 1 pound of ground beef costs.  These things matter when it comes to feeding a family.  Pulses are also super good for the environment.  They fix their own nitrogen in the soil, making them a sustainable crop.  Highly water-efficient, they enrich the soil where they grow.  Canada is the world's largest producer and exporter of pulses, and if you took a road trip across Saskatchewan this summer, I bet you drove by a lentil field and didn't even know it. 

Saturday, September 3, 2016

Just in Time: Honey Lime Peach Tart



Every time I look at the calendar I have to blink a few times.  Is it really September already?  Summer certainly gets a speeding ticket.  It seems like yesterday when I was putting the finishing touches on the cookbook edits and summer was waiting in the wings.  Today I'm wearing socks and on my third cup of tea.  Fall is in the air, but I'm not too keen to rush into the sweaters and scarves and pumpkin pie just yet.  There are 6 months of that to come.  For me, it's still ice cream and all of the seasonal fruit that I love so much.  Peaches, nectarines, Concord grapes, strawberries.  I can't even look at a pumpkin as long as these are still around!  I wait all winter for summer to come, so you better believe I'll hold on as long as I can.  But, I'm no fool.  The smell of fall is wafting around, and the first golden leaves are falling.  I do like these end of summer days, and can certainly feel a transition happening.  Most of our lives are spent in transition.  The sweet passing moments between the moments; the rhythmic flows between the words.  Let's love the transitions like they're destinations.  Let's put all the worries and stress aside and just appreciate how nicely the sun goes down. And how tasty that ice cream is.  And how good it feels to have the hand of someone you love holding your own.    


Saturday, August 20, 2016

Summer Lovin': Links and Other Good Stuff to Tell You



"Summer afternoon - summer afternoon; to me those have always been the two most beautiful words in the English language."  ~  Henry James

So, the calendar says it's August 20th and I can't quite believe it.  Time has flown by this summer and I feel like I wanted to accomplish so much more than I did, but that's pretty much how I always feel once the last days of summer are upon us.  One thing is for sure, I've eaten this Caprese Salad every day for lunch this past week, because Summer and Tomatoes.

Thursday, July 21, 2016

Love! Links! Plus, Sour Cherry & Chocolate Scones!



"Millions and millions of years would still not give me half enough time to describe that tiny instant of all eternity when you put your arms around me and I put my arms around you."  ~ Jacques Prévert

Hello.  It's me.  Renée.  The blogger who has been missing in action for quite some time.  It's been forever since I last posted, and what can I say?  The summer has been keeping me occupied - with cookbook edits and work and the yard and visitors and small bits of travel here and there.  Oh, and I'm in love.  With a handsome, kind, sweet, funny man who lights up my life every single day.  This is the kind of love I've been looking for, and just when I had nearly given up hope on finding it, there he was, right under my nose.  I'm terribly happy.  The kind of happy that makes people tell you you're glowing.  The kind of happy where you can't stop smiling.  It's been nearly 3 months and I'm glowing and smiling all the time.  But, especially with him.  When we're together it's kittens and rainbows and lightning bolts and, well, magic.  It's love.  So, now that you know my story do you forgive me for my absence?  I thought so. 
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