Tuesday, January 12, 2021

Snacktime: Apple Crostini with Whipped Ricotta

This is a sponsored post. While I was compensated monetarily, all opinions are my own. 

If your house is like my house, snacktime is important. Whether it’s a second breakfast around 11 am or a bedtime snack around 11 pm (I’m a nightowl), I like a little something to nibble on while I work or binge watch a current favourite show (lately, it’s Broadchurch). These crostini made with Cosmic Crisp Washington Apples fit the bill perfectly. Toasted slices of baguette are slathered with a whipped ricotta spread, then topped with crisp and sweet slices of Cosmic Crisps, drizzled with honey and garnished with toasted walnuts. 

Thursday, January 7, 2021

Golden Year: Orange-Glazed Cranberry Cream Cheese Bread

Happy New Year, friends. I hope your 2021 is off to a smooth start. After the shit show of 2020 I think we're all holding our breath just a little, unsure of what this bright and shiny new year has in store for us. Fingers are crossed that it will be a golden year, but honestly, you never really know. Rather than leap ahead into Maybe Land, I'm trying to enjoy the present moments as much as possible. We got a new TV for Christmas - one that conjures up Netflix and Amazon with just the press of a button. I really love good tv, hence I've watched a lot of it this fall and winter. I even posted my favourites on my Christmas card this year, with Fleabag, Ozark and Fargo in the top three. After discovering that Golden Girls (the entire series!) is on Amazon, there is no way I'll be leaving my house unless absolutely necessary. Oh wait. There's a pandemic happening. This is what I'm supposed to be doing! I love Bea Arthur so much. When I was a kid, I would stay up late and watch reruns of Maude. Maude was strong and funny and didn't take any crap from anyone. A good role model for a 12 year old girl if I do say so myself. Same with Dorothy. Her dry wit and sharp tongue make me laugh, all these year later. Right now I think we need all of the GG we can get. 

Saturday, November 14, 2020

Getting Festive: Caramelized Onion and Cranberry Focaccia

 This is a sponsored post. While I was compensated financially, all opinions are my own. 

I’m back with more Spanish Sweet Onion love, and this recipe is so perfect for the upcoming holiday season. I mean, just look at it! This is the sort of thing I want to nibble on while the furnace is purring and the windows are frosting up. It’s decidedly winter here, with the massive dump of snow from last weekend putting us firmly in place. Literally. I ventured out on the roadways for the first time in a week and only got stuck once, which is rather successful I think. It was nice to come home and relax with a slice of this savoury onion and cranberry focaccia. There’s enough sweetness from the onions to play with the tart cranberries, and that sprinkle of flaky salt brings everything together. It was a big hit in my house!

Monday, November 9, 2020

French Onion Macaroni and Cheese

 This is a sponsored post. While I was compensated financially, all opinions are my own. 

So much has happened in the last couple of months. I hope everyone is doing well and staying safe during these wild and crazy days. It’s been a bit of blur over here. The manuscript for Vegetables: A Love Story is fully and completely edited and on its way to the designer as we speak. I can’t remember a day in the last year when I haven’t been working on the book! Feels strange and yet exhilarating to send the book baby away and see what magic transpires with the words and images. With a little more time on my hands I’m catching up on cleaning (oh the dust bunnies!) and tidying up all the loose ends that I’ve shoved to the back burner this year. My office has never been so clean and organized! And, there’s a blizzard on its way this weekend, so I’ve hunkered down with the cats, and have a fridge and pantry well-stocked so you know there is going to be some comfort food happening too. Nothing like swirling snow outside to make me want to have the oven on all day, cooking and baking all the things. This creamy French Onion Macaroni and Cheese was exactly what the day needed - full of delicious caramelized onions and gooey cheese. I’m already excited about the leftovers for lunch tomorrow! 

Thursday, August 27, 2020

Grilled Garlic Sausage and Gnocchi Skillet Dinner


This is a sponsored post. While I was compensated financially, all opinions are my own.

I really love these late August days. This is the point of summer when I'm savouring every detail, every day. I'm thoroughly enjoying ice cream on the patio, as the dragonflies swoop under the trees, which are beginning to change, but I pretend I don't see the yellowing of leaves. Whenever I put on a pretty summer dress, I feel the fabric and admire the way it swirls about my hips, all the while thinking that this could be the last time I wear it this year. In the evening, I love how the warm breeze moves the curtains, just so. The other night I fell asleep to the sound of thunder rumbling in the distance, and I’m almost certain there was a smile on my face. I savour every moment summer and I have together, whether it's driving out on country roads to look at the stars, or one last dip of the toes into the lake. And, I’m eating all of the delicious things like peaches and corn and tomatoes, oh my! For anyone who loves food, this is the best time of the year. Savour it all, while you can. 

Thursday, August 6, 2020

Summer Food: Caramelized Pear and Prosciutto Pizza

This is a sponsored post. I was compensated financially by California Bartlett Pears.
All thoughts and opinions about these pears are my own.

Hey there! It’s been forever since I dropped in to say hello. I’ve been up to my eyeballs
in vegetables and I’m so happy to report that my manuscript for Vegetables: A Love Story
is finally completed! I’m so darn proud of everything I’ve written and the recipes are
soooooo good. I can't wait for you to see them in about one year! The manuscript is
in the hands of my trusty publisher (TouchWood Editions), and now I’m just trying to
relax and get some summertime fun in before I get the edits handed back to me and
the work starts once again. It feels quite strange to not be sitting at the computer,
writing the recipes and stories. I mean, this is what I’ve been doing for the better part
of the year, and it’s kinda hard to train my brain to think of something else. I think
this means an escape is required. Somewhere quiet and woodsy and not too many
people around, because COVID. If not, then my backyard will have to do, alongside
a good book and a cold beverage or two. I have to admit that it’s been fun to cook
something that’s not for the cookbook, and this pizza is what I’m loving lately. It’s
got caramelized pears, for Pete’s sake, so you know it’s gonna be awesome! 

Tuesday, June 16, 2020

White Bean Panzanella Salad

This is a sponsored post. While I was compensated financially by the Ontario Bean Growers, I've been a huge fan of all things bean related for a very long time. All opinions are mine.

It’s so nice to see fresh spring produce finding its way back to local Farmers’ Markets again. Do you do a little dance when you see the bundles of asparagus at the farmers’ stall as well? Good! I’m glad I’m not the only one who adores this spring vegetable with abandon. How lucky am I that Dixon brings me all the asparagus I could ever want?! I certainly hit the jackpot with that man. Needless to say, I’ve been eating asparagus several times a week, making the most of the time we have together (which will be until the end of June.)  I like to trim the ends, discard the tough, woody stems, then I put it in a frying pan with a little water and steam it until it’s tender. I drain the asparagus, rinse it under cool water and toss it on salads like this. The fresh sweetness really shines through, as I eat one spear, and then another. Sometimes I’ll melt a little butter in the same frying pan and add the blanched asparagus. Season with salt and pepper and serve it with fried eggs and hot, buttered toast. Or if I’m feeling particularly gluttonous, I’ll whip up a batch of blender Hollandaise and drizzle it over the steamed asparagus. I eat it with my fingers and sigh heavily with happiness. Asparagus is also lovely roasted, wrapped in bacon, puréed in soup, and grilled on the barbeque. So many options for this verdant vegetable!

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