Everything Good To Eat: Apricot Pie

"Summer was everything good to eat; 

it was a thousand colors in a parched landscape." 

~Harper Lee, To Kill a Mockingbird

This is the point of summer when I'm savouring every detail, every day. The way the warm breeze flows into the house at night, moving the curtains just so. I know the cool nights are coming, but I'm not quite ready for them. 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. End of August always has me feeling a little choked up, like I'm saying goodbye to a lover, forever. I savour every moment we have together, whether it's driving out on country roads to look at the stars, or one last dip of the toes in the lake. Late August has me feeling like this Cat Stevens song and I'm not sorry.

Pear and Goat Cheese Tartlets with Honey Drizzle

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

My love for pears runs deep. It always has and always will. Pears whisper their flavour, rather than shout it from the rooftops like many of the fruits currently having their moment. Pears are the underdogs of the fruit world, and I kind of love them for that. Their subtle sweetness is still something I crave in this season of peaches and cherries. For a fruit lover like, me, I’m pretty much in heaven! That’s why when I saw baskets full of beautiful California Bartlett Pears at my local supermarket, my heart leapt a little. These sweet and juicy pears are only available for several weeks in July and August which means I can get my pear love in the summer and then in the fall with the pears from beautiful British Columbia. It’s a win win for me!

Summer Fresh: Linguine with Shrimp, Tomatoes and Basil

This is a sponsored post. I was compensated financially by Barilla to write it. All thoughts, 
feelings and opinions about their pasta are my own. 


Happy Summer everyone! Oh, it feels glorious to be kicking off my favourite season. We've had gorgeous weather in Saskatoon, and already there have been several days of It's Too Damn Hot There's No Way In Hell I'm Going To Turn My Oven On. I think it's been a week now, and I'm beginning to miss my baked goods! My house is so old and just loves to retain the heat of the day. It's a beast, I tell you. Alas, one shall not complain of the heat, as those -30C temps are only 6 months away. Instead, I shall embrace the back sweat, and just change more often into my pretty summer clothes. When it's too hot to sleep, I'll step outside and admire the solar lights my mom has plunked all over the garden. If the house feels like it's on fire, I'll turn on the hose and douse myself with the cold, cold water. It's basically the 45 year old woman's version of running through the sprinkler. Afterwards, there will be ice cream in the shade, and the trees will sway in the summer breeze and I'll be glad that I live where I do, back sweat and all.

Breakfast Sandwiches With Maple Mustard Dill Sauce

This is a sponsored post. I was compensated financially by Egg Farmers of Canada. All opinions about eggs are my own.

Eggs are my go-to when it comes to breakfast. You can’t go wrong with poached, scrambled, or my personal favourite - gently fried in a little olive oil so we get those glorious crispy edges. Healthy, delicious, versatile, I love waking up to some yellow! So, when I was asked by Egg Farmers of Canada to attend a unique pop-up egg farmer’s market in downtown Saskatoon on May 31st, I immediately said yes. I think eggs are absolutely glorious. Always free of added steroids and hormones, and with six grams of the highest-quality protein and fourteen important vitamins and nutrients like iron, folate and vitamins A, D, and B12, eggs are a natural, delicious way to start my day. A dozen eggs are always in my shopping cart (I love that you can find them everywhere from big box stores to tiny convenience stores), and I go through them like crazy around here. Blended into Dutch baby or crepe batter, whisked into pancake mix, or cooked sunny side up for a tasty breakfast sandwich, I always know my day is going to be great when it starts off with eggs.

Skillet Mushroom Lasagna with Greens and Mozzarella

This is a sponsored post. I was compensated financially by Mushrooms Canada to develop this recipe. All opinions about mushrooms are my own. 

Hey all!  I'm hanging out with the fine folks at Mushrooms Canada again. I love it when they ask me to be a guest over on their blog, as mushrooms are pretty much a staple in my kitchen and I look forward to developing delicious recipes featuring this beloved fungi! 

Everyone loves a good lasagna, and this one cooks up in a cast iron skillet in no time. While the noodles are par-cooking, simply make a basic cream sauce, and stir in a little Dijon, cayenne and nutmeg. Mushrooms love those flavours! Sliced cremini mushrooms are cooked in a bit of butter with another good friend – garlic. Stir in your favourite baby greens and cook just until they are wilted. Wipe out the skillet and lightly grease it with some canola oil. Layer in the sauce, noodles, mushroom mixture and top with more cheese. It cooks quickly in a hot oven and has a short stint under the broiler to get that ooey gooey cheesy crust. Served with a side salad, it’s fancy enough for company, and simple enough for a weeknight family meal. Find the recipe over on the Mushrooms Canada Blog. 

Get Ready: Penne with Tomatoes, Basil and Bacon

This is a sponsored post. I was compensated financially by Barilla Pasta to write this blog post, and they sent me product to try. All opinions are my own.

Long before the kind folks at Barilla Pasta wanted to work with me, their pasta was what I reached for when I was in the grocery store. This partnership is a natural fit for me and I’m so pleased to be working with them and creating all kinds of fun recipes with their pasta. First out of the gate is Ready Pasta, and it’s just in time for a busy summer season when you want to be outdoors pretty much all the time, right? The cool thing about this pouch of pasta is that it’s already cooked, making it an ultra-convenient pasta option to anyone who needs a quick meal solution or snack. You can microwave it for one minute, then stir in  your favourite ingredients. And, don’t fret if you don’t have a microwave. I don’t either, and the pasta is fabulous just warmed up in a skillet with a little olive oil. Heating up the pasta allows you to enjoy the al dente texture without sacrificing taste. And no, there are no wonky ingredients in the Ready Pasta. It’s crafted with high quality semolina (wheat), durum wheat flour, extra virgin olive oil and sea salt. There are no preservatives. You could eat it straight out of the bag, but heating it up for just a minute or two allows for that perfect al dente texture and delicious flavor you’ve come to expect from Barilla.

Ushering in Spring: Swedish Pancakes with Lemon

"The best things in life are nearest:  Breath in your nostrils, light in your eyes, flowers at your feet, duties at your hand, the path of right just before you." Robert Louis Stevenson

So here we are in the midst of April, and I hope wherever you are the snow has melted and spring is in the air. We are getting another dump of the white, fluffy stuff today, but in a day or two it will all be forgotten as the temperatures rise and melt away the last dregs of winter. It has been a long, suffering one, has it not? I can't wait to trade in my lace up winter boots for footwear that requires less effort to put on. I know. So lazy of me! I've been wearing the same boots for 6 friggin months. Time to switch it up, right?