Tag Archives: recipies

Garlic scapes are the flower bud of the garlic plant and are cut to force the garlic bulbs to grow bigger. Some gardeners throw these away! The flavour is less pungent than a garlic clove and has a subtle scallion flavour. How to use? Think of...

My mother in law, Aida, is visiting from England and has been with us for the past 12 days. It’s been a whirlwind visit with us trying to fit in every day with something to see, do or eat. At 92 you’d think we would be home more than...

Sandwiches have been around for centuries.  The term sandwich is believed to have been named after John Montagu who was the 4th Earl of Sandwich. Legend has it that in 1762 he asked for meat (most probably salted beef) to be served between...

The weather here has been grey, wet and cooler than our usual Spring. We were in Paris for a week and it either rained or was overcast with periods of rain showers throughout the day. We came home and had a repeat of Paris weather. It’s...

Mac n’ cheese (aka macaroni and cheese) has been around since the 1930’s and I grew up with it; both the boxed version and homemade.  The afternoon my daughter was born I ate a whole box for lunch…no wonder she likes...

Mr. S and I recently returned home from a trip to Paris.  La Ville-Lumière (city of light) was the center of education and ideas during the Age of Enlightenment.  In 1828, Paris began lighting the Champs-Elysées with gas...

Crostini (little crusts in Italian) are the easiest appetizers one can make.  There are oodles and oodles of variations and limited only by one’s imagination.  Creative ones such as smashed avocado topped with thinly sliced...

As a regular reader, you know how much I love our local farmers’ markets.  There’s always something new and interesting.  I have my favorite vendors I like to visit and one, in particular, is Offbeat Farm.  Sarah and...

Spatchcock you ask? According to the Oxford Companion to Food, “spatchcock is a culinary term found in cookery books of the 18th and 19th centuries, and revived towards the end of the 20th century.  It is said to be of Irish origin....

According to What’s Cooking America, gelatin was once considered a sign of wealth, before the commercial version appeared, only members of the elite classes could afford it. It took hours to render gelatin, clarify it, and turn it into...