We’ve been overcast and fogged in for several days now, and I’m not going to lie – it’s starting to really be a drag. No sun for days (hopefully not weeks) on end is a real downer. Just grey and colorless all around. I do like the blue grey tones of winter light for food photography,…
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Bosc pears poached in a raspberry and red wine consomme. yields 6 portions First: 1 pkg fresh raspberries 1 TB sugar 3 TB red wine -Place the raspberries, sugar, and wine in a double boiler…
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Today’s breakfast: a smoothie of avocado, banana, orange, dates, and apple. The perfect good morning pick me up after a night of dancing and gin-and-tonic’ing at a friend’s wedding. Feeling a little under the weather. These are the only mornings I can stay in bed for a sleep-in without the guilt cloud hanging over my…
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This is my first ever batch of marmalade! It turned out quite nicely, I’m happy with it. Lots of fun to photograph that’s for sure. The process was simpler than I thought, and though it takes 48 hours to prepare it’s mostly just allowing things to sit for a few hours at a…
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With today’s morning sky in downtown Toronto looking foggy and October-y: It’s a pie kind of day! Then again, it’s always a pie kind of day in my kitchen. It’s that perfect time of year when I start making the hour-long trek to work on foot each day, rather than take the subway. Project #1 after…
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Pate de Fruit is one of my favourite things to make in the shop. It’s a simple task yet the result is beautiful and clean. This fruit candy has a near-forever shelf life due it’s high sugar content which acts as a preservative, so this is a treat you can hide in the pantry for…
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As the evening chill starts to creep up on me in the evenings, and I find myself throwing a blanket over my shoulders or wrapping a sweater around me… I realize summer is soon coming to a close. In honour of summer, and due to the fact that I’ve not in the slightest way caught a tan…
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No Thyme to Waste 