Since garlic scapes have come into season I’ve seen at least three people make pesto out of them, so I figured I’d give it a try and use some of the pickled ones I’ve had sitting in the fridge the past couple of weeks. Using the pickled version for this pesto gives it a nice…
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I’ve been out of the loop this week and last, as I’ve been back home in British Columbia visiting family and friends. I seem to have had a stroke of luck too, as my last day in Whistler was socked in with smoke from surrounding wildfires, some of which being out of control. Had I gone this…
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I love love love pickling and preserving things. Whether it’s homemade marmalade that takes 48 hours of patience, or preserved lemons that take 6 weeks- I’m game. It’s even better if you happen to have something particularly seasonal, like garlic scapes. Grab all the good stuff while it lasts and preserve it for yourself for the long…
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This week I’m on a clean eating streak. Eating ‘clean’ means something different for everyone, but for me it means no consumption of empty calories. It means at least 50% of my plate is vegetables, 25% lean protein, and 25% carbohydrates at most (if any at all). Higher fibre when choosing grains and carbs. No dairy.…
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Another rainy ‘summer’ day! There isn’t much else to do on a wet afternoon than bake some bread and give you a quick update on the balcony garden. Yesterday we added a few new items to the mix: two types of reed grass, chives, additional basil (as the last batch of three different types is…
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I get the worst case of “screw this, I don’t feel like cooking dinner tonight” at the beginning of the work week. I’m sure you all feel the same. It may be the fact that I work in a kitchen all day and don’t want to rush home to get back into the kitchen again,…
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This week was the first one we’ve had of temperatures above 15 degrees EVERY DAY. Sunny, warm, and humid. Nobody super loves incredibly humid weather, but I find myself less and less bothered by it. Maybe that year and a half living in Florida really did affect my tolerance levels. We’ll see. Ask me again in August…
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Tonight’s late night dinner was Golden Mussel Chowder, from Greg and Lucy Malouf’s cookbook Malouf. I won’t share the recipe itself here, since I created this dish directly from the cookbook – but you can get a copy of it for yourself recipe here on Cooked.com which is a site that shares popular recipes from new cookbooks for a…
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I’ve had quite a few inquiries about my images and posts over the past few months, and I thought it would be a nice idea to post some of my set ups for you guys to see. There aren’t really ‘secrets’ to good food photography, but in the beginning I felt there was some kind of…
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No Thyme to Waste 