Savory Broccoli, Cheddar & Sausage Scones

One of my favourite things about cooking is taking a look in the fridge and using up what I have on hand to make a meal, snack or baked good.  Others may find it challenging, but I get a thrill out of it.  Some of the best things that come out of the little green kitchen are creative takes on leftovers or ingredients almost (but not quite) off.  The whole mantra "waste not, want not" is key in my household, and also the smart title of Cinda Chavich's new cookbook.  Cinda is an award-winning freelance journalist specializing in food, wine and travel writing.  She's also penned 6 other cookbooks including my favourites High Plains and The Girl Can't Cook.  I had the pleasure of cooking for her on this adventure three years ago, where we bonded over pecan pie and prairie sky.  A wonderful lady.  And she knows food.  Her recipes are creative and inspiring, and her latest cookbook offering is that and much more. 
 

Eat Your Beets! Beet & Cabbage Borscht

 

 

Breathe properly.  Stay curious.  And eat your beets.  ~ Tom Robbins

It's decidedly fall here.  Leaves are turning and falling almost simultaneously.  As much as I adore summer, there is something quite special about the smell and light and the feeling fall has.  Borderline melancholic with a good dash each of wistfulness and hope - that's how I think of fall.  With this new season there seems to be a shot at a fresh start.  Plans to make.  Pencils to sharpen.  Out of summer la la land and into a deeper focus of what's important.  Plus, lets not forget new TV season.  (Homeland tonight!).  In garden-land, things have quieted down considerably, and I'm happy for it.  My evenings no longer have to be about watering and weeding and harvesting.  Tomatoes are still on the vine and I watch the frost warnings like a hawk.  There are a few roots left - the beets and carrots don't mind the chill and are quite forgiving of my neglect.  It's put-the-garden-to-bed time, and what better way to use up the last of your hard work than with a big pot of soup bubbling away on the stove.  See ya later, summer.  Fall is my new best friend and I'm bringing it on with borscht.  

Seize It: Mocha Bundt Cake with Dark Chocolate Glaze

Forever is composed of nows. ~ Emily Dickinson

Friends gathered in my sunlit living room, once my orange cat was wrangled inside (despite his best attempts to avert such wrangling - he's got the spring fever too).  A few of us meet every now and again to talk food and food happenings in and around the city.   It's a great afternoon of gossip catching up on what we've all been up to, what new restaurants are happening and where to get the best marble rye.  Oh and we eat.  That's goes without saying.  But then one of us walked in with a bottle of cava and proclaimed we were celebrating.  Not just any celebration mind you, but four years of being cancer free.  If that doesn't call for champagne and cake, I don't know what does.  Pop that cork and let's drink up, ladies!