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Et hop. Ça commence!

Et hop. Ça commence!

Movie number one of many: – Post From My iPhone TweetShare

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Our piggy belly comes from…

View Larger Map Yup, Listowel, Ontario will be supplying us with the pork belly to be cured for the BLT challenge. Can’t wait! Since I am off to Australia later today, Neil will be in charge of this portion (phew! good timing, huh!!?) but will faithfully take photos for the record. And no, Neil, you […]

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Wanna be a guest blogger?

Ok so here’s the deal… I am off to Australia tomorrow for the first time in 7 years! Family reunions, 90th birthdays and various events to catch up with friends will not stop me from posting, I am pretty sure! However, on July 24th, I head to Laos for two weeks and since I am […]

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Butternut squash ravioli with brown butter sauce

Butternut squash ravioli with brown butter sauce

Inspired by my good friend Cathy who made this Emeril Lagasse recipe last time we visited her in Grand Rapids, and by this recent blog post on EatBlogSleep, I decided to use up the last of the green garlic (leftover from this salad) and the wonton wrappers we had in the fridge before I head […]

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BLT challenge hots up….

BLT challenge hots up….

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: TweetShare

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