Sunday, June 30, 2013

Bye Bye Google Reader...



I interrupt your lovely weekend festivities with a little news...just in case you aren't aware of it yet.  Today is the last day you can follow any blogs by using Google reader.  I'd hate for any of you to miss any of my posts so if you haven't done so already, do switch over to Feedly, which is what I've done.  Super easy, just the click of a button and all of your feeds are automatically transferred.  I like painless processes like this.  There are other options too, like Bloglovin, but I haven't given that one a go.  Also, don't forget to follow me on Facebook, Twitter, Pinterest and Instagram (links to your right) for all kinds of blog updates and other fun info.  Now back to our regular weekend programming! 

P.S.  That peony just bloomed a few days ago and I can't stop staring at it.  If the ants didn't love it as much as I do, it would be in my house, in a vase, perfuming my place.  And below, don't you just love that great yellow cup I got at Homesense for just a pittance?  Put a bird on it! 





Thursday, June 27, 2013

When Bloggers Brunch: Shakshuka and Rosemary Foccacia



So what do you make when one of your favourite food bloggers comes to town?  This was my dilemma a few days ago when Dan came to my little house for a visit.  A Saskatoon ex-pat, and an all-around awesome dude, Dan is one of my favourite people in the whole world.  He does all kinds of great things for the Calgary culinary scene, and he's even started a program that teaches university kids how to cook.  Like I said, dude is cool.  So I do what you're not supposed to do when a guest you wanna impress is soon to be seated at your table:  I make recipes I've never made before.  For carefree entertaining, you're supposed to stick with the tried and true.  But not me.  I go into uncharted territory.  However three things brought me to safety:  1) The source.  It's Ottolenghi.  It's bound to be perfect. 2) It's eggs.  How hard can you mess up eggs? 3) It's homemade bread.  Even if it's not perfect, it's still perfect.  Plus I've seen shakshuka a million places around the interwebs and figured it was time to share it here.  So glad I did.  Unbeknownst to me, it's one of Dan's favourite dishes.  Also unbeknownst to me, we were practically wearing identical plaid shirts.  Great minds!  Great taste!

Friday, June 21, 2013

Roasted Rhubarb & Vanilla Bean Clafoutis



Hark!  It's finally here!  The first day of summer y'all!  I just broke so many blogging rules by my gratuitous use of exclamation marks, but whatevs.  Summer is here and I'm happy.  Considering I was buried under a cloak of never-ending winter, I need this summer.  And I need it to be good.  Thoughts of these sun-soaked days are what kept me going when there was 4 feet of snow remaining in my yard mid-April.  These are the days not to be taken for granted.  So get all up in your summer.  Roll around in it.  Breathe it in and let it take over you.  Make it the best short-term relationship you've ever had.  

Sunday, June 16, 2013

Change Is Good: Finding My Inner Gluten Free Baker


You'll never do a whole lot unless you're brave enough to try.  ~ Dolly Parton 

Change.  It's good, but terrifying at the same time.  While we welcome and thrive in routine, every once in awhile a little upheaval is called for.  To grow professionally and personally, sometimes we have to take a big leap into the unknown and just hope to God that our instincts are right.  For the past year or so I've known that I needed to make some professional changes.  Considering how much time is devoted to work, I needed to make that part of my life better.  But how easy it is to coast along.  You get comfy and kinda forget what else is out there.  That is, until a phone call comes from out of the blue and your life changes forever.

Monday, June 10, 2013

Don't Freak Out: Chocolate Cream Filled Profiteroles



Tonight I watched a swarm of about 20 birds (don't ask me which ones - I'm terrible when it comes to birds) descend upon my birdbath in the rock garden.  I was just noshing on the last few leaves of my salad and suddenly, from out of nowhere, these feathered friends decided to take a bath together.  It was fascinating stuff.  Some would hang back and wait their turn before jumping in.  Others would bully the smaller birds into retreating.  I was kinda captivated.  For some reason this birdbath gets plenty of avian action.  In the morning, just after I've woken up and fed the fur babies their fancy feast, I take a peek out the window and more often than not there is a fat robin or even fatter blue jay splashing around like crazy.  I don't know why it makes me happy to see them having so much fun, but it does.  Especially when they shake all of the water off.  That's the best part.  Along with their wet heads.  I love it.  It's these small moments at either end of my day which grab my attention and hold it.  Little reminders, I suppose, that life is full of big and small and in-between moments, and for whatever reason the simple sight of a bird washing its feathers is enough to ease me into or out of that good night. 

Wednesday, June 5, 2013

Grilled Thai Turkey Salad Rolls with Enoki Mushrooms & Peanut Sauce



Disclosure:  This is a sponsored post, but you know I wouldn't tell you about 
something unless I thought it was completely and utterly fabulous.

Can we all agree that one of the best things about summer is the food?  My oven basically goes into hibernation on those super hot days, and the grill is the way to go.  I'm so pleased to have partnered up with Mushrooms Canada and Turkey Farmers of Canada on their brand new e-cookbook Get Your Grill On With Turkey & Mushrooms.  Inside are 20 recipes from really great Canadian food bloggers and I'm thrilled to be sharing my Grilled Thai Turkey Salad Rolls with Enoki Mushrooms & Peanut Sauce.  These gorgeous rolls pretty much scream SUMMER, and I know they'll be making many repeat performances over the next few months.  Perfect little appetizers, or if you can't eat just one or two (like me) a highly acceptable dinner; ideally accompanied by a cool, frothy beverage and a patio table in the shade. 


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