Ok, so we’ve planted the plants for the BLT challenge. We have even convinced friends to plant the arugula for the “greens”. Neil has ordered the pork belly from our local organic butcher – Rowe Farms. I ordered the curing salts. Today the kosher salts arrived for the curing. Cleo is VERY interested:
Everything in moderation, right?
It’s a little too early in the morning to start comparing European and North American eating habits but one of the things I have to say I truly miss about living in Paris and Europe is their ability to really enjoy everything in moderation. I mean, a little chocolate with your breakfast – who could [...]
Chef school tip #2: Chopping onions
Another trick we learned in Chef School was how to use our (heart attack inducingly-expensive new knife set). Last year for his birthday, I signed Neil up for George Brown’s Knife Skills course and gave him the knives (because I am so nice!). In Culinary I, one of the first things we learned was how [...]
Real macarons in Toronto!!!
OMG – check them out! They come from Chabichou, right here in Toronto. Doing a bit of a Google search turned up this article in Toronto Life which reveals that it’s run by the same people who run the wonderful Tati Bistro, just a few blocks east of Chabichou. And just to prove that even [...]
How does a cat celebrate Canada Day?
Why with a soft serve ice-cream of course! – Post From My iPhone
Lemon-scented quinoa salad
Was wondering what to do with my green garlic that arrived in this week’s organic delivery…. I had made this chick-pea quinoa salad, courtesy of 101 cookbooks, before and it was delicious – I thought I might just substitute the red onion for my green garlic…. It was an excellent substitute – I made the [...]
